LCBO Food & Drink Early Summer 2021

GREEN SAUCE 4 green onions, green parts only 1/2 cup (125 mL) packed fresh cilantro leaves 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) fresh lime juice Pinch salt, preferably kosher

GARLIC SCAPE & LARDON CARBONARA

and glossy. Serve immediately in pasta bowls, sprinkled with more cheese and black pepper, and reserved cooked garlic scapes.

Elevate traditional carbonara by cutting bacon into French-style lardon strips, and boost the flavour with robust garlic scapes—the flower- ing stem of hardneck garlic. Delicately garlicky and slightly sweet, scapes bring loads of fresh spring flavour to pleasingly rich carbonara. For even more seasonal oomph, toss a cup of fresh or frozen peas into the boiling pasta just before draining. 3/4 lb (340 g) thick-cut bacon 6 garlic scapes, thickly sliced 3 large whole eggs 2 large egg yolks 1 cup (250 mL) freshly grated Parmigiano-Reggiano, plus more to taste 1 lemon (optional) 1/4 tsp (1 mL) freshly ground black pepper, plus more to taste 1 lb (455 g) spaghetti 2 Cut bacon into 1/4-inch (5-mm) thick strips. Add to a large, deep skillet or frying pan set over medium heat. Cook until crisp, about 15 minutes. Using a slotted spoon, remove to paper towels. Carefully pour off fat into a separate container (discard or refrigerate and save for another use), leaving about 1 tbsp (15 mL) or a thin coating in pan. Add garlic scapes. Cook, stirring often, until softened slightly, about 1 to 2 minutes. Remove pan from heat. Remove 2 tbsp (30 mL) cooked garlic scapes and set aside for garnish. 3 In a medium bowl, whisk eggs with cheese, 1 tsp (5 mL) lemon zest, if you like, and pepper. 4 Season boiling water with salt so it’s salty like the sea. Cook pasta until almost al dente. (To do this, reduce the package’s suggested cooking time by about 2 minutes.) Carefully scoop out 1 cup (250 mL) pasta water and set aside. Drain pasta well. 5 Add pasta to pan with garlic scapes. Add a splash of pasta water and a squeeze of lemon juice, if you like. Using tongs, toss to coat, or stir to mix. Pour in egg mixture while tossing or stirring. Add bacon. Stir in a little more pasta water just until pasta is evenly coated 1 Bring a large pasta pot of water to a boil.

Makes 4 servings

WHAT TO SERVE Gavi is a great pairing for pasta carbonara. This wine’s acidity and fruity tones provide a foil to the bacon and Parmigiano-Reggiano’s density and saltiness. Banfi Principessa Gavia Gavi DOCG VINTAGES ESSENTIALS 250696, $19.95

12 corn tortillas 1/2 cup (125 mL) crumbled queso, such as cotija or feta 1/4 cup (60 mL) crema or sour cream 1 For the radishes, scrub radishes. Toss with olive oil and salt. Set aside. 2 For the shrimp, if shrimp need defrosting, place in a strainer and run cold water overtop until defrosted. Pinch tails, then remove and discard. Pat dry with paper towels and place in a bowl. Sprinkle with paprika, cumin, oregano and salt. Stir to coat. Let stand for 10 minutes. 3 Prepare green sauce. Finely chop green onions and cilantro. Place in a bowl. Stir in olive oil, then lime juice. Season with salt and set aside. 4 Preheat barbecue to medium-high heat. Place a large piece of foil over grill. 5 Meanwhile, preheat oven to 350°F (177°C). Stack tortillas and wrap in foil. Heat until warm, about 12 minutes. Remove from oven and wrap foil package in a dishtowel to keep tortillas warm. 6 Carefully tumble radishes overtop 1 side of foil. Grill until tender but still firm, about 8 min- utes. Add shrimp to other side of foil. Grill until pink, about 2 minutes per side. Remove to a platter. 7 Immediately serve radishes and shrimp family-style alongside green sauce, tortillas, queso and crema.

GRILLED RADISH & SHRIMP TACOS

Radishes are a classic in tacos, so why not make them the star? Simply oil and grill, then cut in half (rather than shaving or shredding them). This cooking method allows the rad- ishes to still be crunchy while mellowing their sharp flavour. They make the perfect partners for sweet and delicate shrimp. Complete the meal by serving alongside coleslaw (or another crunchy salad) and a zesty Margarita or cold beer. RADISHES 2 bunches large radishes 1 tbsp (15 mL) extra virgin olive oil 1/4 tsp (1 mL) kosher salt or generous pinch table salt SHRIMP 3/4 lb (340 g) large black tiger shrimp, shelled and deveined 1 tbsp (15 mL) smoked paprika 1 tbsp (15 mL) ground cumin 1 tbsp (15 mL) dried oregano 1/4 tsp (1 mL) kosher salt or generous pinch table salt

Makes 4 servings

WHAT TO SERVE This amber ale is a great match. Its grain, nut and caramel flavours will complement the dish’s earthy notes, and the carbonation refreshes the palate. Hockley Amber Ale LCBO 355065, 473 mL, $2.85

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FOOD & DRINK EARLY SUMMER 2021