LCBO Food & Drink Autumn 2015

SHREDDED BRUSSELS SPROUTS & DI JON SAUTÉ Using a mandolin or food processor to shred the sprouts before cooking allows them to cook evenly—and quickly—avoiding the over­ cooked bitterness that so many people dis- like. You’ll need a large sauté pan, at least 12 inches (30 cm) wide, but don’t worry about a little spillage, as the volume quickly reduces as the Brussels sprouts cook.

2 cups (500 mL) whole freekeh 5 cups (1.25 L) chicken stock

3 lbs (1.5 kg) Brussels sprouts, thinly sliced 1 tbsp (15 mL) seasoned rice vinegar 2 tbsp (30 mL) Dijon Salt and freshly ground pepper 1 Heat olive oil and butter in a large sauté pan over high heat; add sprouts and cook, stirring, for 7 to 8 minutes or until tender-crisp. 2 Stir in vinegar and Dijon; season with salt and pepper to taste. Serves 10

Generous pinch saffron 2 tbsp (30 mL) butter 1 large onion, diced 2 cloves garlic, chopped ¼ cup (60 mL) chopped parsley ⅓ cup (80 mL) chopped toasted almonds 1 Preheat oven to 425°F (220°C).

2 tbsp (30 mL) olive oil 2 tbsp (30 mL) butter

2 Arrange diced pumpkin on a parchment- lined baking sheet. Sprinkle with cinnamon, season with salt and pepper and drizzle with 2 tbsp (30 mL) olive oil; toss with your hands to ensure spice and oil is evenly distributed. Bake for 30 to 35 minutes or until tender and golden. (Pumpkin may be roasted, transferred to a covered container, and refrigerated for up to 5 days in advance of assembling the pilaf. Bring to room temperature before proceeding.) 3 Combine freekeh, chicken stock and saf- fron in a medium pot over medium heat. Bring to a simmer, reduce heat to medium-low, cover and cook until all of the chicken stock is absorbed, about 50 minutes. Remove from heat and let stand for 10 minutes; turn out into a medium bowl (freekeh may be cooked, covered and refrigerated for up to 5 days in advance of assembling). 4 Return pot to stovetop; heat remaining 2 tbsp (30 mL) oil along with the butter over medium heat. Fry onion for 10 to 12 minutes, or until deeply golden. Stir in garlic and cook for 1 minute longer. Add cooked freekeh to pot and stir until combined with onions and mixture is hot. Season to taste with salt and pepper. 5 Turn out onto a large platter, sprinkle with parsley and almonds; top with pumpkin and gently mix to combine. Serves 10

WHAT TO SERVE Trius Chardonnay VQA LCBO 497248

$13.95 This wine’s spicy, toasted oak character is in harmony with the nutty roasted grain flavours of freekeh. Side Launch Wheat Beer LCBO 385674, 473 mL $2.70 Wheat beer sparkles with a spicy complexity that matches seamlessly with the pilaf.

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