LCBO Food & Drink Autumn 2021

Afternoon delights from page 100

4 Add 1/4 cup (60 mL) oil to skillet. Working in batches, fry eggplant in a single layer, turning halfway through, until golden brown and very tender, 6 to 8 minutes. Transfer to a plate. Re- peat with remaining oil and eggplant. Sprinkle with remaining lemon juice, then season with salt. 5 To assemble sandwich, spread olive salad on bottom half of focaccia. Top with cheese, then eggplant, red pepper and zucchini. Spread lemon cream cheese on top half of bread, then close sandwich. Let sit at room temperature for 30 minutes to firm up, then cut into 4 to 6 pieces. Raw Rapini Salad Who knew you could use rapini as a salad green? Like mustard greens, they pack a sharp punch, so it’s best to season them aggressively and pair them with a milder green. If you don’t like the idea of discarding the rapini stems, give them a quick chop and toss them into your next pasta dish. 1 to 2 lemons 1/4 cup (60 mL) olive oil 1/2 cup (125 mL) finely grated pecorino, Serves 4 to 6

The Veggie Muffuletta Without a doubt, the olive salad in this sand- wich is the star of the show. Castelvetrano olives can be hard to find (partly because they also go by the name Nocellara del Belice), but they’re worth seeking out, as their texture and flavour is unlike any other olive. For the bread, we used a 10-inch (25-cm) round focaccia, but the more widely available ACE Bakery loaf will also do the trick. OLIVE SALAD 1 1/4 cups (310 mL) pitted and chopped Castelvetrano or Cerignola olives 1/3 cup (80 mL) finely chopped red onion 1 garlic clove, minced 1/4 cup (60 mL) finely chopped parsley 2 tbsp (30 mL) capers, chopped 2 to 3 tbsp (30 to 45 mL) chopped Calabrian chilies 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) red wine vinegar 9 tbsp (135 mL) olive oil, divided 1 zucchini, sliced into 1/4-inch (5-mm) thick rounds 1 tbsp (15 mL) lemon juice, divided Kosher salt 1 small eggplant, sliced into 1/4-inch (5-mm) thick rounds 1 loaf focaccia, cut in half horizontally 6 oz (170 g) sliced mozzarella 2 large roasted red peppers, torn in half and patted dry 1 For olive salad, combine olives, onion, garlic, parsley, capers, chilies, oil and vinegar in a small bowl. 2 For lemon cream cheese, in another bowl, stir together cream cheese, lemon zest and garlic. Set aside. 3 Heat a large skillet over medium-high. Add 1 tbsp (15 mL) oil, then arrange zucchini in an even layer. Cook until golden brown on both sides, 3 to 4 minutes. Transfer to a plate, then sprinkle with half the lemon juice and season with salt. LEMON CREAMCHEESE 3/4 cup (175 mL) spreadable cream cheese 1 tsp (5 mL) lemon zest 1 garlic clove, minced

Italian Cold Cut Sando This is the type of classic cold cut sandwich you’ll find in most Italian bakeries. We’ve opted for a ciabatta here, but you can use any large, soft but sturdy white loaf. A note on capicola: It’s best to purchase it directly from the deli counter along with the rest of your meats. The pre-sliced packaged stuff tends to be firmer and saltier. If your deli doesn’t have capicola, opt for prosciutto cotto instead. 1/2 cup (125 mL) mayonnaise 1 tbsp (15 mL) pepperoncini brine 2 tbsp (30 mL) red wine vinegar 1 large ciabatta loaf, cut in half horizontally 7 oz (200 g) sliced mortadella 7 oz (200 g) sliced spicy soppressata or spicy Genoa salami 7 oz (200 g) sliced capicola or prosciutto cotto 7 oz (200 g) sliced provolone 2 tomatoes, sliced, about 10 1/2 oz (300 g) 1/2 cup (125 mL) thinly sliced white onion 1/2 cup (125 mL) sliced pepperoncini peppers 1/2 cup (125 mL) loosely packed basil 6 cups (1.5 L) loosely packed arugula 1 Stir together mayonnaise, pepperoncini brine, garlic and oregano in a small bowl. 2 Whisk olive oil with red wine vinegar in another small bowl. 3 To assemble, spread mayonnaise mixture on both halves of bread. Top bottom half with mortadella, soppressata, capicola, provolone and tomatoes. Top with onion, pepperoncini, basil and arugula. Drizzle red wine vinaigrette overtop. Close sandwich, then cut into 4 to 6 pieces. 1 large garlic clove, minced 1 tsp (5 mL) dried oregano 3 tbsp (45 mL) olive oil

plus more for garnish 1 garlic clove, minced 1 tsp (5 mL) granulated sugar 1/2 tsp (2 mL) kosher salt Freshly ground black pepper 1 bunch rapini 8 cups (2 L) loosely packed baby kale or mixed greens 1/2 red finger chili, thinly sliced

1 Cut 2 slices from centre of 1 lemon. Discard seeds, then very finely chop slices (including skin and pith). You should have about 2 tbsp (30 mL). Transfer to a small bowl. Squeeze 1/4 cup (60 mL) of juice from remaining lemons into the bowl. Whisk in olive oil, pecorino, gar- lic, sugar and salt. Season to taste with black pepper. 2 Trim leaves and florets from rapini stems. Discard stems. Tear any large leaves in half and cut any large florets lengthwise in half. Transfer to a large bowl. Add kale and chili. Drizzle in enough dressing to coat leaves (you may not need it all), then toss together. Trans- fer to a serving platter. Garnish with more pecorino.

Serves 4 to 6

Serves 4 to 6

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FOOD & DRINK AUTUMN 2021