The sweet strawberry sauce is a perfect contrast to the earthy, fully loaded lentil loaf. Leftovers will keep in the refrigerator for up to five days.
Tip: soaking parchment paper in water makes it much easier to mould into the shape of the pan.
2 cups (500 mL) dried green lentils, rinsed
1 cup (250 mL) almond flour
1 - 5 1/2 oz (160 g) can tomato paste
1 cup (250 mL) chopped white or crimini mushrooms
1 cup (250 mL) grated carrot
1 cup (250 mL) frozen or fresh green peas
1/2 cup (125 mL) chopped flat-leaf parsley
2 garlic cloves, finely minced
2 tsp (10 mL) dried thyme
1 tsp (5 mL) cumin
1/2 tsp (2 mL) sea salt
2 large eggs, lightly beaten
2 tsp (10 mL) grapeseed oil
2 shallots, finely chopped
2 Tbsp (30 mL) raw style sugar of choice
3 cups (750 mL) strawberries, chopped
2 Tbsp (30 mL) balsamic vinegar
1/4 tsp (1 mL) freshly ground black pepper
2 Tbsp (30 mL) chopped fresh basil
Place lentils and 3 cups (750 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes. Drain and rinse lentils. Place 2 cups (500 mL) cooked lentils in food processor container and blend until puréed.
Preheat oven to 350 F (180 C). In large bowl, stir together puréed lentils, remaining cooked whole lentils, almond flour, tomato paste, mushrooms, carrot, peas, parsley, garlic, thyme, cumin, salt, and eggs.
Spoon mixture into parchment paper-lined 9 x 5 in (23 x 13 cm) loaf pan, making sure to leave some parchment paper hanging over edges so you can easily lift the loaf out once cooked. Using spatula, spread out mixture, making sure it’s well packed down. Cook for 45 minutes.
Meanwhile, heat oil in small saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add sugar and continue cooking for 30 seconds. Add strawberries, balsamic vinegar, and black pepper; cook 1 minute further. Stir in basil, cover pan, and remove from heat.
Cool loaf in pan for 5 minutes. Carefully pull loaf out by lifting sides of parchment paper and let cool for another 5 minutes on metal rack.
Serve slices of lentil loaf with strawberry sauce.
Serves 6.
Each serving contains: 471 calories; 26 g protein; 14 g total fat (1 g sat. fat, 0 g trans fat); 65 g total carbohydrates (16 g sugars, 26 g fibre); 298 mg sodium
source: "Little Green Giants", alive #366, April 2013
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.