This delicious, lemony spring soup is light and creamy without adding dairy. For a meal-in-a-bowl, it lends itself beautifully to some cooked, diced chicken or cooked shrimp. Stir in and warm thoroughly before serving.
Wine Pairing: Covert Farms 2014 Sauvignon Blanc/Semillion, Oliver, BC
Tip: Looking for an even creamier soup? Purée quinoa and broth with handheld blender before proceeding with the rest of the recipe.
In heavy-bottomed saucepan, heat oil. Add onion and sauteu0301 over medium heat for 2 minutes, or until softened. Do not brown. Add garlic and stir for 1 minute. Stir in quinoa to coat. Add 6 cups (1.5 L) stock and bring to a gentle boil. With lid ajar, simmer soup for 10 minutes, until quinoa is tender.
Stir in leek, carrots, and peas. Cover and continue to simmer just until vegetables are tender crisp but still brightly coloured, about 4 minutes. Reduce heat to low.
Meanwhile, dissolve cornstarch or arrowroot in 1/2 cup (125 mL) water. Stir in lemon juice.
In small saucepan, heat remaining 2 cups (500 mL) stock. Do not boil. Remove from heat.
In large mixing bowl, beat eggs with electric mixer until fluffy. Beat in cornstarch mixture. Reduce speed to medium-low and gradually beat in the 2 cups (500 mL) of hot broth. You donu2019t want it to curdle.
Over low heat, slowly stir egg mixture into hot soup, stirring constantly until thickened and creamy and warm. Do not boil. Remove from heat and fold in spinach until wilted. Sprinkle with chives or dill. Add salt and pepper to taste.
This recipe is part of the Eat Organic collection.
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.