LCBO Food & Drink Autumn 2015

SEASONAL  KALE 2.0

FARRO & MUSHROOM-STUFFED KALE

Reminiscent of the diminutive grape leaf rolls known as dolmas, these rich, aromatic kale rolls are worth every bit of work involved. The filling of toothsome farro and plenty of mush- rooms is bound together with crème fraîche and luscious Gorgonzola. It’s a satisfyingmain, but terrific too as a side to pan-fried steaks. 1 cup (250 mL) semi-pearled farro SAUCE 1½ cups (375 mL) beef stock 1½ cups (375 mL) passata, or puréed tomatoes 1 bay leaf Sprig thyme 2 tbsp (30 mL) butter Pinch each salt and freshly ground pepper STUFFING ½ oz (15 g) dried porcini mushrooms 1 cup (250 mL) boiling water 2 tbsp (30 mL) olive oil 1 onion, chopped 1 lb (500 g) assorted fresh mushrooms, thinly sliced Salt 3 oz (90 g) crumbled Gorgonzola Freshly ground pepper to taste 30 large lacinato, or dino kale leaves, each 5 to 6 inches (12 to 15 cm) across at widest point 1 While preparing other ingredients, soak farro in enough cool water to cover. 2 For the sauce, combine all ingredients in a medium saucepan. Simmer, covered, over medium-low heat for 20 minutes; set aside. 3 Pour boiling water over porcini in a small heatproof bowl. Once rehydrated, about 20 min­ utes, drain through a fine-meshed sieve set over a bowl. Gently squeeze mushrooms to release excess liquid. Rinse mushrooms well under running water; coarsely chop. Set both mushrooms and liquid aside. 4 Heat oil over medium heat in a large sauce- pan. Add the onion and cook, stirring, until 3 cloves garlic, finely chopped 1 tbsp (15 mL) chopped thyme 3 cups (750 mL) beef stock ½ cup (125 mL) crème fraîche

translucent, about 3 minutes. Add the fresh mushrooms, season with salt and cook, stir- ring occasionally, until they begin to soften and sweat. Stir in garlic and thyme and cook 8 to 10 minutes longer or until mushrooms are golden. Drain the farro, and add it, along with the reserved porcini, to the pot. Cook, stirring, until the farro is dry, about 2 minutes longer. Add the stock and reserved porcini soaking liquid and bring to a simmer. Cover and cook for 50 minutes or until the farro is tender, stirring occasionally in the final 15 minutes (there should be some liquid remaining in the pot). Remove from heat; stir in crème fraîche and Gorgonzola. Season with black pepper, taste and adjust seasoning. 5 Preheat oven to 375°F (190°C). 6 Working with one leaf at a time, trim the kale leaves by removing most of the tough centre rib: beginning 4 inches (10 cm) from the top of the leaf (furthest from the stem) use a knife to make a cut right next to, and paral- lel to the rib all the way to the bottom of the leaf. Repeat on other side of rib; remove and discard rib. Blanch leaves in plenty of boil- ing water for 1 minute, working in bunches if necessary; drain. 7 Working with 1 leaf at a time, place a heap- ing tablespoon of the filling 2 inches (5 cm) from the widest end. Working from narrow trimmed end, fold and roll kale around fill- ing to form a roughly 3-inch-long (8-cm) roll. Repeat with remaining kale leaves and filling; arrange in a 9 x 13-inch (23 x 32-cm) baking dish. Pour sauce over, cover and bake for 40 minutes. Divide between plates and spoon a little sauce over each. Serves 4

WHAT TO SERVE G. Marquis The Silver Line Pinot Noir VQA

VINTAGES ESSENTIALS 258673, $19.95 Hob Nob Pinot Noir Pays d’Oc LCBO 184069, $12.95

54  FOOD & DRI NK AUTUMN 2015