Moroccan Stuffed Red Capsicums
All capsicums are an excellent source of vitamins A, C and K, but red capsicums are chock full of them.
2 red capsicums
1 Tbsp (20 ml) extra-virgin olive oil, divided
2 tsp (10 ml) ras el hanout, divided (see recipe below)
1/2 small eggplant, cut into 1/2 in (1.25 cm) cubes
1 shallot, diced
2 garlic cloves, minced
1 tomato, diced
1/2 cup (125 ml) cooked chickpeas
1 tsp (5 ml) finely grated lemon zest
1 1/2 Tbsp (30 ml) chopped parsley
1 1/2 Tbsp (30 ml) pine nuts
Freshly ground black pepper, to taste
1. Preheat oven to 200 C.
2. Trim off and reserve tops of capsicums. Scoop out seeds. Place capsicums on lined baking tray and bake until they just start to soften, about 10 minutes. Set aside until cool.
3. In medium bowl stir together 3 tsp (15 ml) olive oil and 1 tsp (5 ml) ras el hanout.
4. Toss eggplant in spice mixture until well coated.
5. Place eggplant on lined baking tray and bake until soft and fragrant, about 20 minutes. Set aside to cool.
6. In medium saucepan heat 1 tsp (5 ml) olive oil over medium heat. Add shallot and garlic and sauté until shallot is soft, about 4 minutes.
7. Stir in tomato and remaining 1 tsp (5 ml) ras el hanout. Cook until tomato starts to break down, about 4 minutes.
8. Remove saucepan from heat and stir in eggplant, chickpeas, lemon zest, parsley, pine nuts, salt and black pepper.
9. Stuff capsicums and arrange in baking dish along with reserved capsicum tops. Bake until filling is warmed through, about 25 minutes.
10. Place capsicum top over filling and serve warm or at room temperature.
Each serving contains: 1223 kilojoules; 11 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 42 g carbohydrates; 14 g fibre; 309 mg salt
Makes 1/4 cup (60 ml)
This is a wonderfully versatile spice blend to have on hand when you’re looking to add an exotic touch to your next meal. Sweet, savoury and spicy all at once, it means “head of the shop”, implying that it is a store’s best spice blend.
2 tsp (10 ml) ground coriander
1 1/2 tsp (7 ml) ground cumin
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cardamom
1/2 tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) sweet Spanish paprika
1/4 tsp (1 ml) cayenne pepper
In bowl whisk together all ingredients. Store ras el hanout in an airtight container.
Each serving contains: 21 kilojoules; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 1 mg salt
source: "Be Mine, Vegetarian Valentine", alive Australia #14, Summer 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.