Bird is the word at Thanksgiving, and this pheasant dish, served on truffled spaghetti squash, sautéed rapini, and finished with a fall chanterelle brandy cream, makes for a pleasant change of feather, bedded with plenty of seasonal substance.
1 medium spaghetti squash, split in half lengthwise
4 5-oz (140-g) pheasant breasts
Salt and pepper, to taste
2 Tbsp (30 mL) olive oil
1 cup (250 mL) chicken stock
2 oz (60 mL) brandy
12-15 fresh chanterelles
2 cups (500 mL) whipping cream
1 bunch rapini
5 cloves garlic, minced
1 tsp (5 mL) white truffle (or 1 small white truffle)
Place squash cut side down in large roasting pan, with enough water to cover bottom of pan. Cover with aluminum foil and bake at 350 F (180 C) until tender, about 15 to 20 minutes. Remove squash from pan and let cool. Using a fork pull flesh away from skin in long spaghetti strands. Set squash aside.
Season pheasant with salt and pepper.
Pour olive oil into ovenproof roasting pan; heat on stove. When oil is hot place seasoned pheasant, skin side down, and sear until golden. Flip pheasant and place in 400 F (200 C) oven. Cook approximately 7 to 10 minutes. Do not overcook. Set aside on resting tray.
Deglaze roasting pan with chicken stock and brandy, then flamb?Add chanterelles to pan and season with salt and pepper. Reduce heat and add cream. Reduce to sauce consistency.
Blanch the rapini in salted boiling water.
Sauté the squash in olive oil and half of the minced garlic. Season with a few slices of truffle or a drizzle of truffle oil. Place squash in centre of plate.
Sauté rapini in olive oil and remaining garlic. Season with salt and pepper. Spoon rapini on top of squash.
Stack pheasant breast on top of rapini. Drizzle with sauce. Serves 4.
source: "Quattro", alive #288, October 2006
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.