LCBO Food & Drink Spring 2022

5 Smear buns generously with yogurt-tahini sauce and line with radishes and cucumbers. Top with chicken pieces and serve with hot sauce.

4 Separate white and dark green parts of onions. Thinly slice whites and set aside. Thinly slice some of dark green parts for garnish,

1 In a large frying pan, heat butter over medium-high heat. Add onions. Cook, stirring occasionally, until golden, about 8 minutes. Re- duce heat to medium. Add garlic, thyme and caraway. Cook 2 minutes more. Season with salt and pepper. Transfer to a plate to cool.

saving the rest for another use. 5 Preheat oven to 350°F (177°C).

Serves 4

6 Heat 2 tbsp (30 mL) oil in a large ovenproof skillet or sauté pan over medium heat. Add white part of onions and garlic. Cook, stirring until tender, 3 to 4 minutes. Add spices. Cook 30 seconds. Stir in spinach purée, salt and pepper. When it comes to a simmer, remove from heat. 7 Toss asparagus, peas, remaining 1 tsp (5 mL) oil, salt and pepper in a mixing bowl. Distrib- ute evenly over spinach mixture. Bake for 5 minutes. 8 Remove pan from oven. Make 6 evenly spaced wells for eggs. Working one at a time, crack eggs into a small bowl then pour into wells. (This will help you catch any bits of shell.) Bake until whites are mostly set but yolks are still runny, about 15 minutes. Sprinkle with dill and reserved dark green onions. Serve immediately. Serves 4 to 6 WHAT TO SERVE Asparagus can clash with most wine. This crisp, herbaceous white is the pairing solution. It easily contends with the dish’s flavours and mouth-­ coating nature. Inniskillin Sauvignon Blanc VQA LCBO 485144, $14.95 EGGS BAKED IN CORNED BEEF HASH Eggs are lovingly baked in hearty corned beef hash fortified with Brussels sprouts and flavoured with caraway. It’s perfect for a casual brunch or when you’re craving break- fast for dinner. 2 tbsp (30 mL) unsalted butter, plus more for greasing dish

2 Preheat oven to 450°F (232°C). Line two heavy-duty baking sheets with parchment paper.

WHAT TO SERVE This local Riesling offers honey, pear and lime fruit tones that pair well with the sandwich’s flavours. The hint of sweetness tames the spicy heat. Megalomaniac Local Squeeze White VQA LCBO 357418, $12.95 GREEN SHAKSHUKA Shakshuka generally means eggs poached in a piquant tomato sauce. In this spring inter- pretation, eggs are baked in a spiced spinach purée with asparagus, peas and dill. Serve it with pita for brunch or steamed basmati rice at dinner. 1 lb (455 g) washed bagged spinach, divided 1 large bunch asparagus, about 1 1/4 lbs (565 g), woody ends trimmed 1 bunch green onions, trimmed 2 tbsp plus 1 tsp (30 mL plus 5 mL) olive oil, divided 2 cloves garlic, minced 1 tsp (5 mL) ground coriander 1/2 tsp (2 mL) cumin Salt and freshly ground pepper to taste 1 1/2 cups (375 mL) frozen peas, thawed 6 eggs Dill fronds to garnish 1 Bring a large pot of salted water to a boil. Working in two batches, boil spinach until soft, about 2 minutes. Transfer to a bowl of ice water. Reserve water in pot. Cool spinach and drain in a colander. Press down to remove excess water. 2 Transfer all the cooked spinach to a blender. Add 1/2 cup (125 mL) water. Blend until smooth, stopping to scrape down bowl if necessary. (Spinach purée can be covered and refriger­ ated up to 1 day.) 3 In the same cooking water, boil asparagus until very al dente, about 1 minute. Transfer to a bowl of ice water. Cool, drain and dry on a clean kitchen towel. Cut asparagus on bias into 1 1/2-inch (4-cm) lengths. (Cooked asparagus can be covered and refrigerated up to 1 day.)

3 Place Brussels sprouts in a large mixing bowl. Drizzle with 2 tbsp (30 mL) canola oil. Toss to coat. Season with salt and pepper. Toss again and transfer to one baking sheet in one layer. Roast on bottom rack of oven, stirring occasionally, until tender and charred in spots, about 15 minutes. Remove from oven. 4 While sprouts are baking, peel and cut potatoes into 3/4-inch (2-cm) chunks. Rinse off starch in a bowl of cold water. Drain and dry thoroughly on a clean kitchen towel. Place in mixing bowl. Drizzle with remaining 3 tbsp (45 mL) oil. Toss to coat. Season with salt and pepper. Toss again and transfer to the other baking sheet in one layer. When sprouts are out, roast on bottom shelf, stirring occasional- ly, until browned and tender, 20 to 25 minutes. (If potatoes are insufficiently browned, broil on top rack for about 2 minutes, watching carefully so parchment doesn’t burn.) Remove from oven. 5 Reduce oven to 425°F (218°C). Cool pota- toes for 10 minutes. 6 Butter a large, shallow baking dish or roast- ing pan. In a large mixing bowl, combine onion mixture, Brussels sprouts, potatoes, corned beef and parsley. Mix gently and transfer to pan. Make 6 wells for eggs. Bake hash on middle rack until hot, about 10 minutes. 7 Working one at a time, crack eggs into a small bowl then pour one into each well. (This will help you catch any bits of shell.) Bake until whites are set but yolks are still runny, about 10 minutes. Serve immediately.

1 lb (455 g) onions, diced 2 cloves garlic, minced 1 tbsp (15 mL) chopped thyme 1 tsp (5 mL) caraway seeds

Serves 4 to 6

Salt and freshly ground pepper to taste 1 1/4 lbs (565 g) Brussels sprouts, trimmed, quartered 5 tbsp (75 mL) canola oil, divided 2 lbs (905 g) Yukon Gold potatoes 3/4-lb (340-g) piece corned beef, cut into 1/2-inch (1-cm) cubes 2 tbsp (30 mL) chopped flat-leaf parsley 6 eggs

WHAT TO SERVE Egg-based dishes are tough to pair with wine. Bubblies are an exception. The acidity and carbonation cut through this dish’s richness while cleansing the palate. Château des Charmes Brut Sparkling VQA VINTAGES ESSENTIALS 224766, $25.95




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