This show-stopping dish is just as much a treat for the eyes as it is for the palate. The vivid green “risotto” is grain free thanks to the use of buckwheat. Buckwheat is actually a seed and a very good source of plant-based protein.
You can easily make this recipe vegan by substituting scallops for king oyster mushrooms cut into 1 in (2.5 cm) thick rounds.
Per serving:
In large saucepan, heat 1 Tbsp (15 mL) oil over medium heat. Add shallots and garlic and cook, stirring often, until shallots have softened, about 3 minutes. Stir in buckwheat and toast it, stirring, for 2 minutes. Add stock and let mixture come to a simmer. Cook, uncovered, over medium-low heat, stirring often, until buckwheat is tender and liquid has been absorbed, about 10 minutes.
Meanwhile, in blender combine peas, greens, mint, lemon zest, and wine or water until a smooth pureu0301e forms.
Once buckwheat is cooked, stir in pea mixture and 1/4 tsp (1 mL) salt. Cook, stirring constantly, for 2 minutes. Set aside risotto and keep warm.
Thoroughly pat scallops dry with paper towel. Place in small bowl and toss with 2 Tbsp (30 mL) maple syrup and remaining 1/4 tsp (1 mL) salt. Heat remaining 1 Tbsp (15 mL) oil in large frying pan over medium-high heat until very hot. Remove half of the scallops from syrup, allowing excess to drip off, before searing in pan until browned on both top and bottom and just cooked through, about 1 minute total. Transfer to plate and sear remaining scallops in the same manner. Once scallops have all been seared, pour into hot frying pan the syrup that scallops marinated in, along with remaining 1 Tbsp (15 mL) maple syrup and apple cider vinegar. Cook, stirring, until bubbly and reduced to about 2 Tbsp (30 mL), about 4 minutes.
Divide buckwheat risotto among 4 serving plates before topping each portion with 3 scallops. Drizzle some maple reduction over scallops and garnish with pea shoots if desired. Enjoy while warm.
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.