LCBO Food & Drink Autumn 2015

1 tsp (5 mL) ground ginger 3 tbsp (45 mL) chopped mint 2 eggs 1 tbsp (15 mL) oil 1½ cups (375 mL) panko crumbs 1 Preheat oven to 425°F (220°C).

2 Quarter zucchini lengthwise, then cut each length in 3 to make wedges. Season with salt and pepper. 3 Combine flour, paprika, ginger, 2 tbsp (30 mL) mint, salt and pepper and place on a plate. Beat together eggs with oil and a pinch of salt in a bowl. Dredge zucchini in flour mix- ture, dip in egg and coat with panko. 4 Place zucchini, skin-side down, on a parch­ ment-lined baking sheet. Bake for 20 to 25 min- utes, rotating sheet once, or until coating is crisp and zucchini is tender. Serves 4 CORNBREAD To remove the corn kernels, use the blunt side of a knife and, starting at the base of the ear, scrape down on all sides. Kernels will fall off. In a pinch, use the same amount of frozen, 1 cup (250 mL) yellow cornmeal 1 cup (250 mL) grated old cheddar 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) baking powder ¼ tsp (1 mL) baking soda 1 tsp (5 mL) salt, plus more for seasoning 2 eggs 1 cup (250 mL) sour cream 2 cups (500 mL) fresh corn kernels 1 Preheat oven to 350°F (180°C). 2 Grease an 8-inch (20-cm) baking pan with butter. Set aside. 3 Combine flour, cornmeal, cheddar, sugar, baking powder, baking soda and salt in a bowl. In another bowl, combine eggs and sour cream and season with a little salt. Gently stir wet ingredients into dry. Stir in corn kernels. Pour mixture into pan. 4 Bake for 30 to 35 minutes or until slightly moist in centre. Cut in squares to serve. Serves 6 to 8 defrosted kernels. 1 tbsp (15 mL) butter 1 cup (250 mL) flour

INDONES IAN ROAST SALMON

HOMEMADE KETCHUP This is so easy to make and has lovely strong natural flavours. It is healthy as it has no additives or preservatives. It will keep about a month refrigerated and, apart from its use as a ketchup, can be mixed with other sauces such as Asian or Moroccan spiced pastes for a change of pace. 1 tbsp (15 mL) vegetable oil

Salmon is a fish that is so versatile you can change seasonings or cooking methods and the taste still comes through. Using this fra- grant, spicy marinade gives the salmon a real injection of flavour and makes it the star of the platter. Shrimp chips are available pack- aged at supermarkets. 2 lbs (1 kg) whole piece centre-cut salmon with skin Salt and freshly ground pepper ¼ cup (60 mL) Indonesian Sambal (recipe follows) Shrimp chips 1 Place salmon in a baking pan and season with salt and pepper. Spread sambal over salmon. If there is a lot of oil, don’t worry. It will be discarded after the salmon is cooked. Leave to marinate for 20 minutes. 2 Preheat oven to 450°F (230°C). Roast salmon for 10 to 12 minutes or until slightly pink in centre. 3 Remove to a platter, discarding any excess oil. Surround with shrimp chips. Serves 4 to 6 Hop City Barking Squirrel Lager LCBO 267773, 473 mL $2.90 Amber lager has the ideal weight and body to accom- pany salmon, as well as a malty sweetness that offsets the spiciness of sambal. Willm Gewürztraminer Reserve Alsace LCBO 269852 $16.95 Sambal’s assertive flavours and heat call for an in- tensely aromatic wine with just a hint of sweetness. WHAT TO SERVE

½ cup (125 mL) chopped onion 2 tsp (10 mL) chopped garlic 1 can (796 mL) Italian plum tomatoes ¾ cup (175 mL) red wine vinegar ⅓ cup (80 mL) brown sugar 1 tsp (5 mL) Sriracha, or to taste 1 tsp (5 mL) dry mustard

1 star anise Salt to taste

1 Heat oil in pot over medium heat. Add onions and garlic and sauté for 3 to 4 min- utes or until tender. Combine tomatoes, wine vinegar, sugar, Sriracha, dry mustard and star anise, and add to pot. 2 Bring to boil, reduce heat to medium-low and continue to simmer for 45 to 55 minutes or until thickened. The mixture should be the consistency of ketchup. Remove star anise and blend together using a hand blender until smooth. Cool. Taste for seasoning, adding salt as needed. Makes about 2 cups (500 mL) ZUCCHINI FRIES I first had these in a diner in California and they were so good I ate the bowlful. Kids love these because they are crispy and reminis- cent of French fries. 3 zucchini, ends trimmed Salt and freshly ground pepper

1 cup (250 mL) flour 1 tsp (5 mL) paprika

160  FOOD & DRI NK AUTUMN 2015