LCBO Food & Drink Holiday 2022

and garlic between trays. Brush mushrooms all over with oil, using 1/4 cup (60 mL) per tray. Season with salt and pepper. Roast 15 minutes. Remove from oven and flip mushrooms. Return to oven on opposite racks. Roast until brown and crispy, another 10 minutes. Remove from oven. 4. Place a small handful of kale on each of six plates, saving rest for another use. Lightly season with salt and pepper. Drizzle some dressing overtop, saving rest for another use. Top with mushrooms. Using a Y peeler, shave a little cheese over each salad. Sprinkle with pine nuts. Serve immediately. [ WHAT TO SERVE ] Hidden Bench Estate Organic Pinot Noir VQA VINTAGES ESSENTIALS 274753, $37.95 Pinot Noir pairs beautifully with mushrooms and truffle based dishes. Look no further than this example. It has red-berry flavours with herb and earthy notes that are a delightful match. A specialty of the Catalonia region in northeastern Spain, this magnificent seafood dish is the original one-pot pasta. It’s made with short, thin noodles called fideos, which can be approximated by breaking pieces of spaghettini. The noodles are typically toasted first, but this version skips that step. ALLIOLI SAUCE 1 clove garlic, finely grated on rasp 1 very fresh egg yolk 1/2 cup (125 mL) extra virgin olive oil 1/2 cup (125 mL) sunflower or canola oil 1 tbsp (15 mL) warm water 2 tsp (10 mL) fresh lemon juice Salt to taste Serves 6 FIDEUÀ (SEAFOOD PASTA PAELLA)

sauce (known as sofrito) is jammy, about 10 minutes. Season with salt and pepper. 4. Stir in pasta to coat evenly in sofrito. Pour in hot stock. Raise heat to medium-high and, if your pan is large enough, turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, carefully move pan around occasionally to cook evenly. Cook, gently stirring occasionally, until pasta is al dente, about 10 minutes. Remove from heat. 5. Arrange cod, shrimp and octopus on top of noodles. Brush seafood with olive oil. Season cod with salt. Sprinkle peas around seafood. Carefully transfer pan to middle rack of oven. Bake until shrimp and fish are just cooked through, about 8 minutes. Catharine Brut VQA LCBO 217521, $32.95 Go local and serve this Ontario sparkler. Its creamy texture, and citrus and apple notes will complement the boldly flavoured Fideuà. The bubbles and lively acidity ready the palate for another bite. VODKA FREEZER MARTINI Batching and freezing Martinis has many advantages: you can control the dilution, the drink is bracingly cold, and it’s easy to serve while entertaining. If you’re pouring it with caviar— a wonderful pairing—don’t eat the olive garnish until the caviar is done. 15 oz vodka, preferably Belvedere (LCBO 437772, $53.20) 3 oz dry vermouth, preferably Dolin (LCBO 370858, $15.15) 3 oz water Green olives, rinsed, to garnish 6. Remove pan from oven. Serve with lemon wedges and allioli. Serves 6 [WHAT TO SERVE] Henry of Pelham Cuvée

FIDEUÀ 6 cups (1.5 L) fish or seafood stock, preferably homemade Large pinch saffron Salt and freshly ground pepper to taste 1/4 cup (60 mL) extra virgin olive oil, plus more for brushing 3 medium onions, finely chopped 1 green pepper, finely chopped 1 red pepper, finely chopped 6 cloves garlic, minced 1 tsp (5 mL) paprika 1 tsp (5 mL) smoked paprika 1 can (798 mL) Italian plum tomatoes, drained well, chopped

Minutes to Midnight from page 146

CRISPY MUSHROOM SALAD WITH BABY KALE & TRUFFLE PECORINO Mushrooms with a low water content can get wonderfully crispy in the oven. Here, they star in a salad with hearty kale, fragrant truffle cheese and a sweet-tart dressing. If you can’t find truffle Pecorino, substitute Tuscan-style Pecorino plus a tiny drizzle of truffle oil. To toast pine nuts, place them in a small frying pan over medium heat, stirring occasionally, for about 5 minutes. LEMON-BALSAMIC DRESSING 1/2 cup (125 mL) extra virgin olive oil 3 tbsp (45 mL) good-quality balsamic vinegar 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) minced shallot Salt and freshly ground pepper to taste 1/2 cup (125 mL) extra virgin olive oil, plus more for brushing 1 1/2 lbs (680 g) mixed mushrooms (maitake, shiitake, oyster), torn or cut into large pieces 8 sprigs thyme 4 cloves garlic, unpeeled, lightly crushed Salt and freshly ground pepper to taste 1 container (140 g) washed baby kale 4 oz (115 g) truffle Pecorino 2 tbsp (30 mL) pine nuts, toasted 1. For the dressing, combine ingredients in a 1-cup (250-mL) lidded glass jar. Cover tightly and shake well. (Dressing will keep, refrigerated, up to 1 week. Shake before using.) 2. Arrange racks in top and bottom thirds of oven. Preheat to 400°F (204°C).

1 lb (455 g) dried Italian spaghettini, broken into 1 1/2 -inch (4-cm) pieces 12 oz (340 g) cod fillet, cut into six even pieces 6 colossal shell-on shrimp (13/15 count), rinsed, dried 6 oz (170 g) cooked octopus tentacles, thickly sliced 1/2 cup (125 mL) frozen peas, thawed Lemon wedges for serving

1. For the allioli (the Catalan spelling for aïoli), anchor a medium mixing bowl to the counter with a wet dishtowel. Whisk garlic and egg yolk in bowl. Combine oils in a measuring pitcher. Vigorously whisk in oil, drop by drop, until emulsification starts. Then increase flow to a slow drizzle, whisking constantly. When half the oil is added, whisk in water. Continue whisking in oil until it’s all combined. Whisk in lemon juice and salt. (Allioli will keep, covered and refrigerated, up to 5 days.) 2. Preheat oven to 425°F (218°C). Place stock and saffron in a medium saucepan over low heat. Season with salt. 3. In a 14 to 16-inch (35 to 40-cm) paella pan, heat oil over medium heat. Add onions and peppers. Cook, stirring occasionally, until soft and lightly brown, 20 to 25 minutes. Add garlic and cook 2 minutes. Add spices. Cook 1 minute. Add tomatoes. Cook, stirring often, until this

3. Brush two baking sheets with oil. Divide mushrooms, thyme

242 FOOD & DRINK HOLIDAY 2022

SHOP ONLINE AT LCBO.COM