For the best flavour, slightly blacken the grilled eggplant.
1 completed recipe whole wheat pizza dough
1 to 2 Tbsp (15 to 30 mL) cornmeal
1/4 cup (60 mL) bruschetta
1/4 tsp (1 mL) dried basil
1/4 tsp (1 mL) dried oregano
2 cooked, canned artichoke hearts, sliced thinly
6 sun-dried tomatoes packed in oil, sliced thinly
1 small eggplant, sliced thinly, grilled
3 oz (75 g) mozzarella cheese, grated
1 oz (30 g) Asiago cheese, grated
Preheat oven to 450 F (220 C). If using a pizza stone, place on the middle rack and let preheat for 1 hour. If using a regular pizza pan, preheat oven.
Shape and stretch dough into a 12 in (30 cm) circle. Sprinkle counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; shake off excess and transfer to either baker’s peel or pizza pan.
Spread bruschetta evenly over top. Sprinkle with basil and oregano. Evenly scatter artichoke hearts, sun-dried tomatoes, eggplant, and both cheeses over top.
Carefully slide onto pizza stone. If it sticks, use a flipper to loosen an edge and then slide onto stone. Alternately, place pizza onto pan and into oven.
Bake for 12 to 15 minutes or until crust is golden brown. Using baker’s peel, slide pizza off the stone or remove pizza pan. Place onto chopping board and cut into equal slices.
Tip: Want to reduce your fat intake? Choose low-fat cheese.
Makes 8 slices.
One slice contains:
210 calories; 8.9 g protein; 6.3 g total fat (2.3 g sat. fat, 0 g trans fat); 29.5 g carbohydrates; 7.3 g fibre; 303 mg sodium
source: "Homemade and Wholesome Pizza", alive #329, March 2010
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.