LCBO Food & Drink Autumn 2015

CAUL IFLOWER WITH SALSA VERDE VINAIGRETTE

Whole cauliflower roasted in the oven is a trend right now. It needs a good sauce to brighten the flavours, and this take on a salsa verde uses arugula and watercress to give a pepperiness to the salsa. If the inner green sprout of the garlic is large and green, remove it to avoid making the sauce too pungent. 1 head cauliflower, 3 lbs (1.5 kg) ¼ cup (60 mL) olive oil Salt and freshly ground pepper

BELGIAN ENDIVE TART The contrast between the crisp pastry and soft, creamy endive makes this a tart to remember. It is also a good side dish with a plain roasted or grilled fish. 5 medium Belgian endives 2 tbsp (30 mL) butter 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) sugar 1 cup (250 mL) chicken or vegetable stock ½ cup (125 mL) orange juice ¼ tsp (1 mL) chili flakes Salt and freshly ground pepper ½ pkg (225 g) frozen puff pastry, thawed, cold 1 egg, lightly beaten 1 Trim endive spears and cut into quarters lengthwise. Heat butter and oil over medium heat in a large skillet. When butter is melted and foamy, sprinkle sugar over. Cook until sugar begins to turn brown, about 2 minutes. Add endives and sauté for about 1 to 2 minutes or until slightly browned. Add stock, orange juice and chili flakes and bring to a gentle sim- mer. Cook for 25 to 30 minutes or until endive is very tender and sauce is thick and syrupy. If sauce isn’t thick enough, remove endives to a plate and continue reducing sauce. Season with salt and pepper. Set aside. 2 Roll out puff pastry on a lightly floured sur- face into a 10 x 12-inch (25 x 30-cm) rectangle, ⅛-inch (3-mm) thick. Place on a parchment- lined baking sheet. Cut a ½-inch (1-cm) bor- der from the pastry (reserving strips). Brush the edges of the rectangle with egg wash, then place the reserved strips of pastry on the edges, forming a raised border. Brush with egg wash. 3 Preheat oven to 425°F (220°C). 4 Arrange endive in rows over pastry. Spoon over glaze. Bake in the lower third of oven for 10 to 15 minutes or until pastry is puffed and golden. Cool slightly and serve. Serves 6

PAN-ROASTED CARROTS WITH ORANGE SALSA The pretty tones of this dish rely on the multi- coloured carrots. Try this with roast chicken too.

VINAIGRETTE ½ cup (125 mL) chopped arugula ½ cup (125 mL) chopped watercress 2 tsp (10 mL) chopped garlic 2 tsp (10 mL) grated lemon zest ½ cup (125 mL) olive oil ½ cup (125 mL) shredded Parmesan 1 Preheat oven to 450°F (230°C).

ORANGE SALSA 1 navel orange, thinly sliced 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) chopped shallots ¼ tsp (1 mL) kosher salt 1 tbsp (15 mL) honey, or more to taste 2 tbsp (30 mL) finely chopped green olives CARROTS 4 multi-coloured carrots sliced into ½-inch (1-cm) wedges on the diagonal 2 tbsp (30 mL) water 2 tbsp (30 mL) butter Salt and freshly ground pepper 1 tbsp (15 mL) chopped fresh parsley 2 tsp (10 mL) chopped fresh rosemary

2 Remove core from cauliflower, carefully leaving head intact. Place in an oiled cake pan. Pour olive oil over cauliflower and use a brush to work into cracks. Season with salt and pep- per. Bake for 50 minutes or until a skewer goes easily through the head. 3 Pulse together arugula, watercress, garlic and lemon zest in food processor. While run- ning, add oil. Remove from food processor and stir in half of Parmesan. Season with salt and pepper. Pour vinaigrette over cauliflower and top with remaining cheese. Garnish with extra watercress. Cut into slices (like a cake) and serve warm. Serves 6 WHAT TO SERVE Masi Masianco Pinot Grigio & Verduzzo LCBO 620773 $15.00 The distinct mineral and citrus characteristics of this wine are a wonderful match for vegetable dishes, while the nuttiness helps enhance the cheese compo- nent of the dish. Winzer Krems 13 Gruner Veltliner LCBO 375022 $12.80 With crisp citrusy and mineral notes, Grüner Veltliner is a sommelier’s go-to wine for vegetable dishes.

1 Preheat oven to 400°F (200°C). Line a bak- ing sheet with parchment paper. 2 Toss orange slices with olive oil and roast for 20 minutes or until edges are flecked with brown. Remove from oven and cool. Finely chop about ¾ cup (175 mL) of oranges. Com- bine with shallots, salt, honey, olives and herbs. 3 Place carrots in saucepan with water, but- ter, salt and pepper. Bring to boil, reduce heat to simmer and cover for 5 minutes. Add ¼ cup (60 mL) orange salsa and cook uncovered for 2 to 3 minutes or until carrots are tender. Any leftover salsa can be reserved for another use.

Serves 4 to 6

164  FOOD & DRI NK AUTUMN 2015