LCBO Food & Drink Autumn 2015

3 Heat a large skillet over medium heat. Add the vegetable oil. Add 4 mounds of potato mixture, each ¼ cup (60 mL), gently pressing down. Top each mound with ¼ cup (60 mL) stuffing and cover with another ¼ cup (60 mL) potato mixture. Fry for 3 to 4 minutes a side or until golden brown, pressing down occasion- ally. Repeat with remaining potato and mush-

WHAT TO SERVE Trius Merlot VQA LCBO 587907

$14.95 The wine’s toasty oak notes enhance the smoky notes of the grilled steak, while the salt seasoning acts to soften the wine and enhance its fruit character. Santa Rita Medalla Real Gran Reserva Carmenere LCBO 392720 $17.90 With richness, complexity and structure, this outstand- ing full-bodied Carmenere is a wine that pairs perfectly with grilled meats.

rooms to make 4 more thick cakes. Makes 8 pancakes, serves 4 to 6

GRI LLED S IRLOIN STEAK WITH CAPER BUTTER Top sirloin steaks have fallen out of favour because of the advent of hangar, flat iron and other steaks. But they are flavourful and ten- der and serve a crowd beautifully. Salting the steak ahead of time is like making an instant brine. It tenderizes the steak and gives it lots of flavour. Leftover caper butter freezes well for use on meat or vegetables such as aspara- gus or broccoli. 3 lbs (1.5 kg) sirloin steak about 2 inches (5 cm) thick 2 tsp (10 mL) coarse sea salt 2 tbsp (30 mL) olive oil

BROCCOL I RABE The slight bitterness of broccoli rabe balances the richness of the platter. If you can find kalettes, substitute for the broccoli rabe. They look beautiful on the platter. 1 bunch broccoli rabe, stalks trimmed

STUFFED POTATO PANCAKES

These crispy, mouth-watering potato pancakes are much easier to make than you might think. They can be made ahead and reheated in a 350°F (180°C) oven for 10minutes. Stuffing can vary and an eastern European take would be stuffed with sauerkraut. MUSHROOM SPINACH STUFFING 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) chopped garlic 12 oz (375 g) mixed mushrooms, coarsely chopped 1 tbsp (15 mL) soy sauce 8 cups (2 L) baby spinach, sliced Salt and freshly ground pepper POTATOES 1½ lbs (750 g) Yukon gold potatoes, peeled 1 egg, beaten ¼ cup (60 mL) flour Salt and freshly ground pepper 2 tbsp (30 mL) vegetable oil for frying 1 Heat olive oil in skillet over high heat. Add garlic and mushrooms and sauté until mushrooms start to lose their juices, about 2 minutes. Add soy sauce and continue until mushroom liquid has disappeared and mush- rooms are tender, 3 to 4 minutes. Add spinach and sauté for 2 more minutes or until the pan is dry. Season with salt and pepper. Reserve stuffing mixture. 2 Grate potatoes, preferably though the grat- ing blade of a food processor. Place grated potatoes in a bowl. Leave for 10 minutes, then, with a slotted spoon, remove potatoes to a sec- ond bowl. Strain any liquid from first bowl, re- taining white starch at the base of bowl. Scrape starch into second bowl with potatoes. Stir in egg and flour. Season well with salt and pepper.

2 tbsp (30 mL) olive oil 2 tsp (10 mL) lemon juice Salt and freshly ground pepper

1 Bring a pot of salted water to a boil. Add broccoli rabe. Bring back to boil, then cook 3 to 5 minutes longer or until crisp-tender. Drain, then plunge into an ice-water bath to cool fully. Drain well and pat dry. 2 Toss with olive oil and lemon juice. Sea- son with salt and pepper. Serve at room temperature. Serves 6 GRI LLED ONIONS An easy garnish for steaks or hamburgers. Red onions give better colour to the final product. 3 red onions, peeled 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) balsamic vinegar 1 tbsp (15 mL) chopped fresh rosemary 1 Cut onions in ½-inch (1-cm) thick rounds. Combine olive oil, vinegar, rosemary, salt and pepper, and brush on onion slices. 2 Preheat grill to medium-high and grill about 5 minutes on each side or until golden brown. Remove from grill. Garnish with rosemary sprigs. Serves 6 as a garnish Salt and freshly ground pepper Rosemary sprigs for garnish

CAPER BUTTER 6 oz (175 g) unsalted butter 2 tbsp (30 mL) grainy Dijon mustard 2 tbsp (30 mL) chopped chives 2 tbsp (30 mL) chopped parsley 2 tbsp (30 mL) capers Salt and freshly ground pepper

1 Rub each side of steakwith salt 2 hours ahead of time. Brush with oil just before cooking. 2 Place ingredients for caper butter in food processor and process until well combined. Season with salt and pepper. Wrap in plastic wrap to form a log and refrigerate until needed, at least 30 minutes. 3 Preheat grill to high. Place steak on hot grill and grill 8 to 10 minutes per side, turning once, or until medium-rare. Remove from heat and let rest for 10 minutes. 4 Thinly slicemeat against the grain and place on platter. Top with rounds of butter. Serves 6

162  FOOD & DRI NK AUTUMN 2015