LCBO Food & Drink Spring 2022

Wonder women from page 45

PIRI PIRI SWEET POTATOES WITH VEGAN BLUE CHEESE DIP This vegan appetizer gives spicy, garlicky sweet potato rounds a “blue cheese” dip. Chef Vita Saelzer prefers Green Goddess Funk­ tastic Blue, but any plant-based blue cheese substitute will work. POTATOES 3 tbsp (45 mL) canola oil 3 tbsp (45 mL) apple cider vinegar 2 tbsp (30 mL) water 1 garlic clove, finely grated 1 tbsp (15 mL) paprika 1 tsp (5 mL) cayenne pepper 1/2 tsp (2 mL) crushed red chili pepper 1/2 tsp (2 mL) salt Freshly ground pepper to taste 4 medium sweet potatoes, cut into 1/2-inch (1 cm) thick rounds DIP 3 tbsp (45 mL) aquafaba (canned chickpea liquid) 2 tbsp (30 mL) apple cider vinegar 2 tbsp (30 mL) crumbled vegan blue cheese, plus more for garnish 1 For the potatoes, line 2 baking sheets with parchment. Preheat oven to 350°F (177°C). 2 In a high-speed blender, combine oil, vine­ gar, water, garlic, spices and salt. Season with freshly ground pepper. Purée until smooth. Scrape mixture into a large bowl, then add sweet potatoes, tossing to fully coat. 3 Divide potatoes among prepared baking sheets, brushing any extra sauce in bowl over potatoes. Roast in top and bottom thirds of oven, flipping potatoes and switching pans between oven racks halfway through, until tender, 30 to 35 minutes. 4 Meanwhile, for the dip, in a clean blender, combine aquafaba, vinegar, cheese, garlic, mustard and salt. Season with freshly ground pepper. Purée until smooth. Reduce speed to the lowest setting and slowly add oil in a steady stream until emulsified. Cover and increase speed to medium-high. Blend until mixture is pale and thick, about 30 seconds. 5 To serve, scrape dip into a small dish, then garnish with additional crumbled cheese. Season with freshly ground pepper. Set on a platter and arrange sweet potatoes around the dish. Serve immediately. Serves 4 1 garlic clove, finely grated 1 tsp (5 mL) Dijon mustard 1/4 tsp (1 mL) salt Freshly ground pepper to taste 3/4 cup (175 mL) canola oil

rimmed baking sheet directly on top. Refrig­ erate until firm and cured in the centre of the thickest part, 48 to 72 hours. 3 Scrape dill mixture off fish then rinse well under very cold water. Pat dry with paper towel. Wrap tightly with plastic wrap and refrigerate until ready to serve. 4 For the sauce, add crème fraîche to a small serving bowl. Sprinkle over salt, using your fingertips to break up flakes, then add zest, stirring to combine. 5 To serve, slice salmon very thinly on a bias starting at the tail end using a long, sharp knife. Arrange on a platter alongside crème fraîche. Serve with bread and lemon wedges. Serves 6 to 8 CHEESE FONDUE Selma Lopes keeps her fondue classic with a rich emulsion of two Swiss cheeses and white wine flavoured with just a hint of garlic and nutmeg. The key ingredient is cornstarch, which ensures the fondue is creamy and the fat from the cheese doesn’t separate. 7 oz (200 g) grated Gruyère cheese, about 2 1/2 cups 7 oz (200 g) grated Emmenthal cheese, about 2 1/2 cups 1 cup (250 mL) dry white wine, such as Sauvignon Blanc, divided 1 1/2 tsp (7 mL) cornstarch 1 garlic clove, peeled and sliced in half Freshly grated nutmeg to taste Cubed bread, cherry tomatoes, sliced apples and grilled vegetables, for serving 1 In a medium bowl, combine cheeses. In a small bowl, stir 1/4 cup (60 mL) wine with corn­ starch until smooth. Set aside. 2 Rub the bottom and sides of a med­ ium saucepan with cut sides of garlic. Add remaining 3/4 cup (175 mL) wine and set over medium-low heat. Once the wine is at a gentle simmer, add cheese, about 1/2 cup (125 mL) at a time, whisking continuously until fully melted before each addition. Adjust heat if needed to ensure fondue does not come to a boil. Once all the cheese has been incorporated, add cornstarch mixture, whisking continuously, until fondue is smooth and fully emulsified, about 2 minutes. Remove from heat. Season with nutmeg, then transfer to a fondue pot to keep warm. Serve immediately with bread, tomatoes, apple and vegetables.

JUNIPER-CURED SALMON Eva Chin adds a few tasty tweaks to classic gravlax, including pink peppercorns, grape­ fruit zest and gin. She prefers Laneway No 33 Gin, though any London dry gin will work nice­ ly. Juniper berries are becoming easier to find in grocery stores but, if yours doesn’t carry them, they can be sourced from or Forbes Wild Foods (

SALMON 1 tbsp (15 mL) juniper berries

1 1/2 tsp (7 mL) pink peppercorns 2 cups (500 mL) finely chopped dill with tender stems, about 1 bunch 1/4 cup (60 mL) Windsor kosher salt

1/4 cup (60 mL) raw cane sugar 1/4 cup (60 mL) light brown sugar, lightly packed 1 tsp (5 mL) finely grated grapefruit zest 1 to 1 1/2 lbs (455 to 680 g) skinless salmon fillet 2 tbsp (30 mL) London dry gin SAUCE 3/4 cup (175 mL) crème fraîche

1/2 tsp (2 mL) smoked flaky sea salt 1/2 tsp (2 mL) finely grated lemon zest

Thinly sliced seed bread and lemon wedges for serving

1 For the salmon, use a mortar and pestle or a spice grinder to crush the juniper berries and peppercorns until coarsely ground. Transfer to a medium bowl, then add dill, salt, sugars and zest, mixing well to combine. 2 Pat salmon dry, then lay on a large, rimmed baking sheet, bottom side down. Pour gin over fish then gently rub in to fully coat. Flip salmon over, and sprinkle with half of dill mixture, spreading evenly so surface is fully covered. Flip salmon again, bottom side down, then sprinkle with remaining cure, packing it to ensure the fish is fully coated. Place a piece of parchment over fish to cover, then set another

Serves 4




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