Turkey breast, though undeniably nutritious, can be rather bland if not given the right treatment. In this recipe, both taste and presentation are elevated by the addition of a zesty gremolata (see below). It’s light and slightly tangy, and it adds an intriguing crunch that will please guests and family alike.
Gremolata is a classic Italian herb condiment, traditionally used atop veal shanks, but it can enhance a number of dishes. The following are just a few examples of how to use this zesty treat!
Preheat oven to 350 F (180 C).
Place turkey breast cutlets between 2 pieces of wax paper and pound them to about 1/4 in (0.6 cm) thickness with flat side of meat tenderizer or rolling pin. Place cutlets in small square baking dish and pour lemon juice and 1 Tbsp (15 mL) oil over them. Set aside.
Meanwhile, place tomatoes and zucchini chunks in roasting pan and drizzle with remaining oil. Season with salt and pepper, and place in oven.
Next, place bread crumbs and sesame seeds on small, sturdy baking sheet. Place in oven and toast for about 4 to 5 minutes, or until bread is crispy and seeds are golden. Keep a close watch to avoid burning. Remove from oven and allow to cool. Pour seeds and crumbs into small bowl and toss with lemon zest, parsley, garlic, and salt and pepper.
Increase oven temperature to 400 F (200 C) and continue to roast vegetables for 10 to 15 minutes more.
While vegetables are roasting, heat nonstick grill pan or skillet until hot. Add turkey cutlets and sear nicelyu2014about 3 minutes per side. Place turkey on serving plates and top each cutlet with generous serving of sesame gremolata. Remove roasted tomatoes and zucchini from oven and spoon onto plates. Serve immediately.
This recipe is part of the Warm Up to Sesame 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.