The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel.
1 red grapefruit, peeled, pureed, and strained 1 tsp (5 mL) chopped shallots 1 tsp (5 mL) lemon zest 1 Tbsp (15 mL) chopped fresh tarragon 2 free-range egg yolks 1/4 cup (60 mL) champagne vinegar 3/4 cup (175 mL) grapeseed oil
Place all ingredients, except oil and vinegar, in food processor. Process at high speed, gradually adding oil until dressing thickens. Add vinegar. Leftover dressing can be sealed and kept refrigerated for up to 1 month.
1 organic golden delicious apple 1 Tbsp (15 mL) extra-virgin olive oil
Cut and core apple into 8 segments. Brush with olive oil and place on medium-high grill. Turn once after 3 minutes.
2 cups (500 mL) mixed greens, packed 2 oz (125 g) blue cheese Pinch Hawaiian red sea salt (optional)
Crumble blue cheese and set aside 1 Tbsp (15 mL) for garnish. Toss greens with Grapefruit Vinaigrette and blue cheese. Season with red sea salt and divide salad among 4 plates. Garnish with grilled apple segments and remaining cheese.
This recipe is part of the Chef Marcus Von Albrecht 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.