Originally published on June 19, 2013; canada.com
Montreal Gazette: June 26, 2013; page B4
1/4 cup (50 grams) granulated natural cane sugar
1 tsp (5 grams) baking powder
1/8 tsp baking soda
1/4 tsp (2 grams) sea salt
freshly squeezed juice and grated zest of 1 lemon
scant 1/2 cup (110 ml) buttermilk
1 large egg
1 tbsp (14 grams) unsalted butter, melted
confectioners’ sugar (optional)
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg, and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8 to 9 minutes until the doughnuts are lightly golden and spring back when touched.
4. Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer them to a wire rack to cool completely. Use a small strainer to sift confectioners’ sugar over the tops before serving, if desired.
makes 6 doughnuts
Omit the lemon juice and lemon zest. Reduce the whole wheat pastry flour to 3/4 cup (97 grams) and add 1/4 cup (27 grams) dark cocoa powder to the flour mixture. Stir 3 tablespoons (45 ml) brewed coffee into the milk mixture, and proceed with the directions as listed in the recipe. For an extra tasty treat, dip the cooled doughnuts in chocolate ganache.
2 tbsp (30 ml) extra-virgin olive oil
freshly squeezed juice of 1 lemon
sea salt and freshly ground black pepper
1/2 bulb of fennel, thinly sliced
1 1/2 cups (420 grams) cooked chickpeas
1/4 cup (4 grams) fresh flat-leaf parsley, torn into pieces
1/2 cup (40 grams) shredded Parmesan cheese
1/4 cup (36 grams) Marcona almonds, coarsely chopped
2. To serve, spoon the salad onto a large platter, and sprinkle almonds on top.
You can prepare the salad up to an hour in advance, and let it sit at room temperature. The flavours have time to marinate this way, making it taste even better. Just wait to add the almonds until you’re ready to serve it so they stay crunchy.
1 1/2 cups (210 grams) whole wheat pastry flour; plus more for sprinkling
3/4 tsp (4 grams) fine sea salt
1/4 tsp (1 gram) baking powder
1 tsp (4 grams) granulated natural cane sugar
1 stick (112 grams) cold unsalted butter, cut into 16 pieces
3 tbsp (45 ml) ice cold water
for Tart Filling:
5 oz (140 grams) ricotta
freshly grated zest of 1 lemon
1 large summer squash, sliced into 1/8-inch coins
extra-virgin olive oil, as needed
4 sprigs fresh lemon thyme
pinch of smoked paprika
3 tbsp (6 grams) grated Pecorino Romano cheese
2. To make the whole wheat pastry crust: Add the flour, salt, baking powder, and sugar to a deep bowl and whisk to combine. Scatter the butter over the dry ingredients and rub together quickly with your fingertips until it forms a sandy-looking texture with some pebble-sized pieces. Sprinkle the cold water over the mixture and stir with a fork until the dough forms a rough ball. Press the dough into a 10-inch (25-cm) tart pan with a removable bottom.
3. For the tart filling: Stir the ricotta and lemon zest together in a small bowl. Spread the mixture into a thin layer on top of the dough. Arrange the squash slices on top of the ricotta in a circular pattern, overlapping the edges a bit. Drizzle a little olive oil over the squash.
4. Strip the leaves off the stems of lemon thyme (imagine the motion of a firefighter sliding down a pole). Sprinkle the leaves over the squash, along with the paprika. Scatter the cheese on top of the tart and bake for 20 minutes until the edges and top are golden.
makes 6 to 8 servings