LCBO Food & Drink Autumn 2021

Pine Nut & Rosemary Brittle Pine nuts are an expensive ingredient, so it only makes sense to showcase them in whatever recipe you choose. Rosemary is an unexpected addition, but its presence is subtler than you might think. Rather than overpowering, it enhances the flavour of the pine nuts and cuts through the sweetness. Serve with an after-­ dinner coffee or a simple vanilla affogato.

Roasted Cauliflower & oven-Dried Grapes

Preheating your baking sheet cooks the cauliflower faster, letting it retain more of its raw crunch, an essential element when serving at room temperature (we don’t want to feel like we’re eating last night’s leftovers). The semi-dried grapes are a revelation. The technique may seem like a hassle, but it requires very little labour and the result is well worth the effort, as they keep more of their grapey flavour than the store-bought variety (a.k.a. raisins). That said, if you’re tight on time, you can easily swap them out for 1/2 cup (250 mL) golden raisins. 1 large head cauliflower 1/2 cup (125 mL) olive oil, divided 1/2 tsp (2 mL) kosher salt 1/2 small shallot, finely chopped, about 2 tbsp (30 mL) 1/4 cup (60 mL) red wine vinegar 2 small garlic cloves 2 anchovy fillets 2 tbsp (30 mL) capers, chopped 1 tsp (5 mL) honey 1 tsp (5 mL) Dijon mustard 1/4 cup (60 mL) finely chopped parsley 1 cup (250 mL) Oven-Dried Grapes (recipe follows) 1/2 cup (125 mL) chopped toasted pistachios 1 Position rack in bottom of oven. Put a large baking sheet in to preheat. Set oven to 475°F (246°C). 2 Coarsely grate 1 cup (250 mL) of cauliflower. Set aside. Cut remaining cauliflower into bite- sized pieces. Transfer to a large bowl and toss with 1/4 cup (60 mL) oil and the salt. Carefully arrange cauliflower in a single layer on preheat- ed baking sheet. Roast in oven until bottoms are deep golden brown, about 20minutes. Flip cauliflower and continue to cook until bottom is browned, about 5 minutes more. 3 Meanwhile, combine shallot and vinegar in the same large bowl you used to toss the cauliflower. Set aside. Finely chop garlic and anchovies, then, using the side of your knife, mash into a paste. Add paste to bowl with shallots. Stir in capers, honey and Dijon. 4 Add roasted cauliflower to bowl with dress- ing and let cool to room temperature. Stir in grated cauliflower, parsley and Oven-Dried Grapes. Transfer to a serving platter, then driz- zle with remaining 1/4 cup (60 mL) oil. Sprinkle with pistachios.

1 sprig rosemary 1/2 cup (125 mL) unsalted butter 1 1/2 cups (375 mL) pine nuts

Celery & Tarragon Soup We kept this simple Italian-inspired soup on the light side so you can comfortably serve it before a multi-course meal, but don’t skip the topping! The dates may seem a bit strange until you realize it’s essentially a grown-up version of ants on a log. 1/3 cup (80 mL) olive oil 12 stalks celery, cut into 1/2-inch (1-cm) pieces, about 7 cups (1.75 L) 3 leeks, white and pale green parts only, chopped, about 3 cups (750 mL) 1 large yellow-flesh potato, peeled and cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL) 3-inch (8-cm) Parmesan rind 6 cups (1.5 L) vegetable broth 1 cup (250 mL) packed parsley leaves, chopped 1/4 cup (60 mL) tarragon leaves, chopped ALMOND & DATE TOPPNG 1/3 cup (80 mL) olive oil 1/3 cup (80 mL) toasted and finely chopped almonds 1/4 cup (60 mL) grated Parmesan 2 Medjool dates, pitted and finely chopped Celery leaves for garnish 1 Heat a Dutch oven over medium-high heat. Add oil, then celery, leeks, garlic and salt. Cook, stirring occasionally, until vegetables have soft- ened and leeks are translucent, about 15 minutes. 2 Stir in potato, Parmesan rind and vegetable broth. Bring to a boil, then lower to a simmer. Continue cooking until potato is very soft, about 15 minutes. Stir in parsley and tarragon, then remove from heat. 3 Meanwhile, to make topping, combine oil, almonds, Parmesan and dates in a small bowl. 4 Working in batches, transfer soup to a blender and purée until smooth. Return to pot. Warm over medium heat, about 2 minutes. To serve, scatter with topping and garnish with celery leaves. Serves 6 8 garlic cloves, chopped 1/2 tsp (2 mL) kosher salt

1 cup (250 mL) granulated sugar 1/4 cup (60 mL) light corn syrup 1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)

1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) kosher salt

1 Line a baking sheet with parchment paper or a silicone mat. 2 Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig. 3 Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig. 4 Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-­ high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light am- ber and an instant read thermometer registers 360°F (182°C), about 15 minutes. 5 Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rose- mary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chop- ping, so if you want to keep its vibrant green colour, prep it after your sugar mixture comes to a boil.

Serves 4 to 6

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AUTUMN 2021 FOOD & DRINK