LCBO Food & Drink Spring 2024

Spring Grills from page 47

CHARRED GRAPEFRUIT Create a satisfyingly smoky garnish by slicing a grapefruit into thin wedges. Oil the grill then barbecue over medium-low heat just until grill marks form, about 2 minutes per side. Use a spatula (not tongs) to turn the wedges. TIP If you haven’t invested in a box of Diamond salt, just do it. Its subtle salinity amps up the flavour of anything you add it to, including cocktails. SHAVED ASPARAGUS SALAD Spring is the perfect time of year to enjoy a shaved asparagus salad. Slicing it thinly allows you to enjoy it raw. Here, we are using it as a topper for a pizza-style appetizer (p. 48). The shaved spears are warmed slightly on the grill, but you can also prepare all of it earlier in the day along with the sauce so that you’re just grilling and assembling the flatbreads once guests have arrived.

GRILLED GARLICKY SMOKED GOUDA POTATO GRATIN A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grill ing alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the 6 medium-size russet or Yukon Gold potatoes 1 1/2 cups (375 mL) whipping cream (35%) 1 cup (250 mL) chicken broth 8 roasted garlic cloves or 4 fresh garlic cloves, grated 1 bay leaf 1/2 tsp (2 mL) freshly ground nutmeg 1/2 tsp (2 mL) salt 1 small cooking or red onion, cut into rings 1 1/2 cups (375 mL) grated smoked Gouda, about 170 g 1 tbsp (15 mL) fresh thyme leaves (optional) 1. Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade. 2. Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged. 3. Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step. 4. Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C). 5. When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 min utes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings oven at the same temperature. 1 tbsp (15 mL) butter, for greasing

GRILLED GRAPEFRUIT SPRITZ Okay, so you don’t have to barbecue the grapefruit for this cocktail, but doing so brings out additional sweetness and it makes juicing the grapefruits really easy. Just try not to squeeze out any of the juice when adding to or removing from the grill. If you’re in a hurry, feel free to use store-bought grapefruit juice, skip the zest in the syrup and reduce the amount of syrup to taste. 3 Ruby Red grapefruits 1 cup (250 mL) granulated sugar 1 cup (250 mL) water 1 bottle (750 mL) Prosecco or sparkling wine 2 cups (500 mL) soda water Tiny pinches of kosher sea salt (see TIP) Charred Grapefruit, optional (recipe follows) 1. Using a rasp or grater, finely grate zest of one grapefruit. Then pull long strips of zest from another grapefruit. Set both aside separately. 3. Cut three grapefruits (including the ones with zest removed) in half crosswise. Lightly oil grill and place grapefruit halves, cut side down, over medium-low heat. Barbecue until grape fruits soften and grill marks form on them, 3 to 5 minutes. When done, remove to a medium bowl. When cool enough to handle, squeeze juices into a measuring cup. Strain through a sieve into another measuring cup. You should have about 1 cup (250 mL). Refrigerate to chill. 4. To prepare syrup, stir sugar with water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally, for 8 to 10 minutes or just until sugar dissolves. Remove from heat. Add grated zest. Let stand for 1 hour. Pour through fine strainer to remove zest. If making ahead, syrup will keep well, in a sealed container in the fridge up to 2 weeks. You should have about 1 1/2 cups (375 mL). 5. Just before serving, pour 3/4 oz chilled grilled grapefruit juice into a wineglass along with 3/4 oz chilled grapefruit simple syrup. Top with 3 oz Prosecco or sparkling wine, 2 oz soda water and a teensy pinch of sea salt. Stir to mix. You can serve this mix over ice, if you like. Gar nish with a reserved strip of zest or a wedge of Charred Grapefruit. Repeat for each serving. 2. Preheat grill to medium-low.

1 bunch thick asparagus, tough ends trimmed 1 tsp + 1 tbsp (5 mL + 15 mL) olive oil, divided Generous pinches of salt and freshly ground pepper 2 cups (500 mL) baby arugula 1 tbsp (15 mL) freshly squeezed lemon juice

1. Use a Y-shaped vegetable peeler, mando line or supersharp knife to shave asparagus thinly. (If asparagus is thin and you’re using a peeler, set asparagus spear along edge of cutting board and allow peeler to overhang the edge while pulling long pieces from the asparagus.) Toss with 1 tsp (5 mL) oil and gen erous pinches of salt and pepper in unwashed bowl used for oiling tomato and red pepper (in main recipe). 2. Set out a square of tin foil about 10 inches (25 cm) square. Roll up the edges creating a rim. Add oiled asparagus. Grill over medium-­ low until warm, 2 to 3 minutes. Remove from grill back into the bowl. Add arugula to bowl and drizzle with remaining 1 tbsp (15 mL) oil and lemon juice. Season with salt and pepper. Toss to mix. If making ahead, cover and store in the fridge for up to a few hours.

Makes enough for 10 to 12 flatbreads

Makes 8 cocktails

FOOD & DRINK SPRING 2024 107