This gluten-free pie crust is simple to put together and stars almond flour, which is loaded with vitamin E and heart-healthy monounsaturated fat.
Almond flour is susceptible to burning in the oven. You can help counteract this tendency to burn by placing crust that has been pressed into a pie pan in the freezer for about 30 minutes before filling and baking.
It’s advisable, when substituting almond pie crust in your favourite recipes, to reduce oven temperature by about 50 F (10 C) from what the recipe calls for and simply bake for a longer period of time.
Ideal for pies that don’t require the filling to be cooked in the crust, simply bake almond crust at 350 F (180 C) for about 10 minutes, or until golden brown.
2 cups (500 mL) blanched almond flour
2 Tbsp (30 mL) cold unsalted butter or unmelted coconut oil
1 Tbsp (15 mL) honey
1 large free-range egg
1/4 tsp (1 mL) salt
Place almond flour, butter or coconut oil, honey, egg, and salt in food processor container and pulse until mixture begins to clump together.
Using your fingers, press dough into lightly greased 9 in (23 cm) pie plate. You can also try rolling dough into a circle with a rolling pin between 2 sheets of parchment paper until about 1/4 in (0.5 cm) thick and then place in pie dish.
Makes bottom crust for 1 pie.
source: "Life of Pi(e)", alive #383, September 2014
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.