LCBO Food & Drink Autumn 2022

STEAK FRITES WITH FONDUE DIPPING SAUCE Combining French classics, this recipe is the ultimate treat. The meal comes together rather quickly, and it takes confidence and careful attention to detail to execute (and a lot of paper towels). Since it serves four, I suggest easing the cooking list by enlisting one of your diners to cook the steak so you can concentrate on the frites and sauce. This and preparing the salad a little bit in advance are both great ways to get the timing perfect. This meal begs for a tangy salad like our Sharply Dressed Frisée (recipe follows).

Stags’ Leap Napa Valley Cabernet Sauvignon VINTAGES ESSENTIALS 996405, $64.95 This “Napa Cab” is a superb choice to match the dish’s rich cheese and steak components. Dark fruit and earthy notes combine with the herbs in the recipe, creating a memorable experience. Offset the richness of dishes like steak frites with a fresh salad that’s equal parts zesty and sharp, as well as crisp and refreshingly bitter. In a large bowl, whisk 2 tbsp (30 mL) white-wine vinegar with 1/2 tsp (2 mL) each of granulated sugar and Dijon mustard and a pinch each of salt and pepper. Stir in 1 tbsp (15 mL) finely chopped shallot. Pouring in a slow, steady stream, whisk in 2 tbsp (30 mL) good quality extra virgin olive oil. Toss in 8 cups (2 L) lightly packed torn frisée leaves, about 1/2 large frisée head. FORAGERS ON HORSEBACK “SNACKTAIL” A “snacktail” combines a drink and two-bite snack in one glass. In this case, it’s a refreshing highball of The Forager Botanical Whisky and tonic paired with a goat-cheese–stuffed date wrapped in prosciutto (aka a devil on horseback). GARNISH 4 tsp (20 mL) goat cheese, at room temperature 1/8 tsp (0.5 mL) minced rosemary 6 Medjool dates Serves 4 Distilled Wisdom from page 122 SHARPLY DRESSED FRISÉE SALAD

Remove with a slotted spoon to a fresh paper towel–lined baking sheet. Pat dry with paper towels. Repeat with remaining fries. Cool 30 minutes. 4. When steaks are at room temperature, set a grill pan or heavy-bottom frying pan on medium-high heat. Add oil and butter. Carefully swirl to coat pan. When frothy, add steaks. Cook until golden, about 2 to 3 minutes per side for rare. Remove to a cutting board. Loosely cover with foil. Let stand 10 minutes. 5. Meanwhile, heat oven to 350°F (177°C) and reheat frites oil to 375°F (191°C). 6. Add one quarter of parcooked fries, cook until tender and golden, 1 to 3 minutes. When crisp, use a slotted spoon and remove to parchment-lined baking sheet. Pat dry with paper towels. Season with salt. Repeat with remaining fries working in batches. Keep frites warm in oven while you prepare the sauce. 7. To make sauce, toss cheeses with cornstarch. Heat wine in a small nonstick frying pan. Bring to a gentle simmer. Using a rubber spatula, stir in cheese. Stir constantly until melted. Stir in herbs. Serve fondue dipping sauce in a heatable dish (so you can reheat mid-meal, if needed). Or serve drizzled over frites alongside steak. [ WHAT TO SERVE ] Henry of Pelham Speck Family Reserve Baco Noir VQA VINTAGES ESSENTIALS 461699, $27.95 This benchmark Ontario-made Baco Noir expresses dark fruit, floral and earthy tones. Its structure stands up to the steak, while the wine’s acidity slices through the fondue sauce. Serves 4

2 tsp (10 mL) cornstarch 1/2 cup (125 mL) dry white wine 1 tbsp (15 mL) finely chopped herbs 1. Cut potatoes into 1/4 -inch (5-mm) thick fries. Rinse with cold water. Place in a bowl. Cover with fresh cold water. Refrigerate at least 3 hours or overnight. 2. To prepare steaks, pat dry with paper towels and set in a shallow dish. Sprinkle with salt and pepper. Rub into steak. Bring steaks to room temperature, about 1 hour. 3. Meanwhile, prepare and parcook frites. Drain well. Tumble onto a paper towel–lined baking sheet. Pat very dry with kitchen or paper towels. Line a separate baking sheet with parchment paper and set aside for keeping prepared frites warm once they’re ready. When potatoes are dry and steak is getting close to room temperature, in a deep fryer or large, wide pot, heat oil for frites to 325°F (163°C). Working in batches, fry one quarter of fries until slightly golden, 4 to 5 minutes. Temperature will fluctuate; make

FRITES 4 russet potatoes 8 cups (2 L) vegetable or sunflower oil

STEAK 4 rib-eye or strip-loin steaks, each at least 1-inch (2.5-cm) thick 1 to 1 1/2 tsp (5 to 7 mL) coarse kosher salt Freshly ground black pepper

1 tbsp (15 mL) olive oil 1 tbsp (15 mL) butter

FONDUE SAUCE 1/4 lb (115 g) Gruyère, grated 1/4 lb (115 g) Emmenthal, grated

sure it stays between 275°F (135°C) and 325°F (163°C).

6 strips prosciutto, each 1 x 6 inches (2.5 x 15 cm) 6 tiny sprigs rosemary to garnish

170 FOOD & DRINK AUTUMN 2022

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