LCBO Food & Drink Spring 2024

2 jars (190 g each) Italian tuna in oil, drained 4 submarine rolls, each about 9 inches (23 cm) long

4. Bake on middle rack until slightly under done—depending on the thickness, anywhere from 10 to 13 minutes. (To check for doneness, insert tip of a paring knife into thickest part and hold for 3 seconds. If knife tip comes out warm, the salmon is ready. If it’s still cool or barely warm, return to oven.) 5. While salmon is baking, mix fries and egg in large mixing bowl until fries are well coated. Divide among waffle moulds, close and cook until nicely browned and crispy, 9 to 12 minutes. Season with salt. 6. To serve, carefully transfer waffles to four dinner plates. Top with a handful of pea shoots then salmon. Dollop each piece of salmon with a generous amount of tartar sauce. Serve immediately with more tartar sauce on the side. WHAT TO SERVE Henry of Pelham Chardonnay VQA LCBO 291211, $15.95 A classic match, the apple and pear notes in the wine pair seamlessly with the fish. The Chardonnay’s tangy acidity balances the rich sauce. CHOPPED PAN BAGNAT All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. We dare say this Niçoise remix is better than the original. 1/4 tsp (1 mL) finely grated garlic 3 tbsp (15 mL) red wine vinegar 1/4 cup (60 mL) sunflower oil 1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground pepper to taste SANDWICHES 4 hardboiled eggs, peeled 6 tbsp (90 mL) mayonnaise 3 tbsp (45 mL) chopped basil Salt and freshly ground pepper to taste 1/2 cup (125 mL) diced red onion 2 cups (500 mL) chopped romaine hearts 2 cups (500 mL) diced seeded tomato 1 cup (250 mL) chopped radishes 3/4 cup (175 mL) chopped pitted black olives Serves 4 VINAIGRETTE 1 tbsp (15 mL) Dijon mustard

1. For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week. 2. For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside. 3. To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, rad ishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine. 4. Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.

FISH & CHIP WAFFLE WITH PEA SHOOTS & TARTAR SAUCE

Fish and chips get a new look with baked salmon on a crispy waffle made from frozen french fries. The accompanying tartar sauce is lightened with sour cream and punched up with tart cornichons. The waffles are also delicious made with 1 cup (250 mL) coarsely grated Swiss or cheddar instead of egg— they’ll take a few minutes less to cook. TARTAR SAUCE 1 tbsp + 1 tsp (15 + 5 mL) minced shallot 1 tbsp (15 mL) fresh lemon juice 1/4 cup (60 mL) finely chopped cornichons 1 tbsp (15 mL) capers, rinsed, finely chopped 1 tbsp (15 mL) finely chopped dill or parsley Salt and freshly ground pepper to taste FISH AND WAFFLES 4 skinless fillets salmon, about 6 oz (170 g) each Salt to taste Olive oil for brushing Freshly ground pepper to taste 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) sour cream

Serves 4 to 6

WHAT TO SERVE Miraval Rosé VINTAGES ESSENTIALS 342584, $26.95

Pan Bagnat is a salad Niçoise sandwich. The wine’s bright citrus, rhubarb and red berry fruit with a hint of brine balance the tuna, olive and raw vegetable flavours perfectly.

5 1/3 cups (1.33 L) packed thawed frozen shoestring fries, about 500 g, cut into 1- to 2-inch (2.5- to 5-cm) lengths 1 large egg, lightly beaten Pea shoots for serving

Lessons in Tequila from page 55

1. For the tartar sauce, place shallots and lemon juice in a medium mixing bowl. Let stand 15 minutes. Stir in rest of ingredients. Transfer to an airtight container. Refrigerate up to 5 days.

FROZEN LIMONCELLO MARGARITA In the pitcher of a blender combine 1 cup (250 mL) ice (about 6 to 8 cubes) and 1 oz each of blanco tequila, limoncello and frozen lemonade or limeade concentrate, plus 1/2 oz each of orange liqueur and lime juice. Blitz until slushy. Pour into a glass rimmed with sugar and/or salt mixed with lemon zest.

2. Preheat oven to 350°F (177°C). Preheat four-slice waffle maker on high.

3. Place salmon on a parchment-lined baking sheet. Season with salt and let stand for 10 minutes. Lightly brush with oil and season with pepper.

Makes 1 drink

FOOD & DRINK SPRING 2024 109