This is a delicious way to enjoy the best of our summer fruits and to keep entertaining easy. This recipe turns out perfect every time, offers a big “wow” factor, and takes little time to prepare.
For the Cobbler
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) hot water
1/4 cup (60 mL) honey
3 cups (750 mL) peaches, sliced
2 cups (500 mL) berries (raspberries, blueberries, Saskatoon berries, or any combination)
1/2 tsp (2 mL) cinnamon
For the Crust
1 1/4 cups (310 mL) whole wheat pastry flour
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) baking powder
2 Tbsp (30 mL) cold-pressed canola oil
1 Tbsp (15 mL) honey
1/2 cup (125 mL) soy or rice milk
Preheat oven or grill to 400 F (200 C). Combine the cornstarch and hot water and add to a saucepan on medium heat. Stir in the honey, peaches, and berries. Bring to a boil, stirring continuously, until the mixture thickens. Add cinnamon and pour into a baking dish.
To make the crust, mix the flour, salt, and baking powder in a large bowl. Add the oil and mix into the flour, crumbling the mixture between your fingers until it is fine and crumbly. Combine the honey with the soy or rice milk. Stir the milk mixture into the flour mixture and gently pour the batter over the fruit. Spread if necessary, but the crust does not have to perfectly cover the fruit. Bake about 25 minutes, until golden brown.
Serves 6 to 8.
Based on 8 servings, per serving: 194.5 calories; 4.2 g protein; 4.5 g total fat (0.4 g saturated); 38.0 g carbohydrates; 6.1 g fibre; 141.0 mg sodium
source: "Fire Up Your Summer Menu", alive #298, August 2007
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.