This soup is sublimely spicy, floral, and balanced all at once. Hot boiling water is added right before serving, turning this into an “instant” soup option that travels well. Enjoy it for lunch at the office.
Bring jar out of refrigerator 15 to 30 minutes before you’re ready to top with boiling water to ensure soup is piping hot.
In large high-sided skillet over medium heat, add curry paste; cook for 30 seconds. Immediately add coconut milk; bring to a boil, reduce to a simmer, and cook, covered, for 5 minutes. Add coconut milk mixture to bottom of 4 - 4 cup (1 L) jars or locking glass containers.
Wipe skillet clean. In same skillet, heat coconut oil over medium heat. Add mushrooms and carrots, and sauteu0301 for 5 to 8 minutes, until tender. Add broccoli and a splash of water; cook until broccoli is tender, about 2 minutes. Divide cooked vegetables on top of coconut milk mixture. Top with tofu. Seal and store in refrigerator until ready to serve or pack.
To serve, per jar, pour 3/4 to 1 cup/180 to 250 mL (enough to cover) recently boiled water overtop; seal; and let sit for 3 to 5 minutes. Open lid, stir, and serve with a squeeze of fresh lime.
This recipe is part of the Cooking with Water 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.