LCBO Food & Drink Autumn 2015

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

Pure & Simple from page 135

1 cup (250 mL) whipping cream ¼ cup (60 mL) water 1 tbsp (15 mL) Japanese soy sauce 2 tsp (10 mL) white miso paste ½ cup (125 mL) finely grated Parmesan

peanut butter; add remaining tbsp (15 mL) oil if desired. Continue to purée, stopping and scraping down sides every minute until smooth and creamy. The time will range, de- pending on blender and nuts used, from 1 to 5 minutes. 3 Pulse or stir in chopped peanuts, if making chunky peanut butter. Store for a couple of days at room temperature in an airtight con- tainer or refrigerate for a couple of weeks. Makes 1½ cups (375 mL)

1 Preheat oven to 450°F (230°C). 2 Create a bed of salt ½ inch (1 cm) deep in a shallow baking dish just large enough to accommodate potatoes. Arrange potatoes over salt and cover dish with foil; bake for 65 to 70 minutes, or until potatoes are very tender. Remove from oven. 3 Increase temperature to 500°F (260°C). 4 Loosen potatoes from salt and gently brush bottoms to remove excess salt. Melt 3 tbsp (45 mL) butter and brush over potatoes, return to salt bed and bake in oven for an additional 15 to 20 minutes, or until skins are deeply coloured and crisped. 5 While potatoes are in their final bake, melt remaining ¼ cup (60 mL) butter over medium heat in a large sauté pan with a tight-fitting lid. Add kale, cover and cook until just wilted, about 3 minutes. Meanwhile, whisk together cream, water, soy sauce and miso in a small bowl; pour over wilted kale, cover and cook 6 to 8 minutes longer or until kale is tender. Sprinkle Parmesan over and stir until cheese is melted and kale is coated in sauce. 6 Partially split potatoes and fluff interior with a fork. Divide kale mixture over potatoes. Serves 4

kale 2.0 from page 53

PEANUT BUTTER Whether you prefer crunchy or smooth, in less than 10 minutes you can turn peanuts into easy-to-make homemade peanut butter. When shopping for peanuts, there’s lot of choice, but look for unsalted, unroasted pea- nuts. That way you can control the salt and bring out the flavour when roasting the pea- nuts at home. The peanut butter will last sev- eral days at room temperature (the advantage being easier spreading) or refrigerate for up to a month. 2 cups (500 mL) shelled raw unsalted peanuts ½ tsp (2 mL) kosher salt, optional 1 to 2 tbsp (15 to 30 mL) peanut, coconut or canola oil ⅓ cup (80 mL) coarsely chopped peanuts, optional 1 Preheat oven to 325°F (160°C). Place peanuts on baking sheet. Roast in centre of preheated oven, stirring once or twice until golden and fragrant, about 10 minutes. 2 Transfer nuts to food processor or blender while they are still warm. Process peanuts and scrape down sides every minute (this is im- portant as it allows the mixer’s motor to cool down) until finely ground and a nut butter begins to form, about 3 to 4 minutes. Add salt and 1 tbsp (15 mL) oil for a slightly creamier

SALT-BAKED POTATOES WITH MISO CREAMED KALE Kale has deep mineral flavours that pair with earthy potatoes beautifully. This method of cooking the potatoes was adapted from one developed by America’s Test Kitchen, and it’s become my favourite way to bake potatoes. But make sure they’re almost ready before you begin making the kale, otherwise you may eat all of the topping while waiting for the potatoes. Kosher salt 4 medium russet potatoes, about 2 lbs (1 kg) total, whole, skins on 7 tbsp (105 mL) butter, divided

WHAT TO SERVE Gekkeikan Sake VINTAGES 145433 Laroche Saint Martin Chablis LCBO 289124

$9.95

$24.95

10 cups (2.5 L) chopped curly green kale, tough centre rib removed, about 1 bunch

FOOD & DRI NK AUTUMN 2015 141