LCBO Food and Drink Autumn 2016

5 Wipe skillet out and return to the heat. Pour in remaining ¼ cup (60 mL) olive oil in and, once hot, add bread crumbs and stir to coat. Cook until bread is golden, stirring often, about 4 minutes. Pour chorizo mixture over and combine. 6 Divide mixture between tomato halves and bake for 30 to 35 minutes or until tomatoes are tender and top of filling is crisp. Serves 6 $12.10 This wonderful Spanish rosé is just the thing to serve. It offers the freshness of a white wine with the struc- ture of a red, providing the perfect foil to the flavours and textures of this complex dish. Creekside Sauvignon Blanc VQA LCBO 620724 $15.10 This local Sauvignon Blanc provides flavours of ripe melon, fresh herb, citrus and grapefruit that are a great match to this dish’s herb, tomato and smoky ele- ments. In addition, the wine has enough acidity and weight to stand up to the salty richness of the chorizo and bacon. PASTRAMI & RYE-STUFFED ONIONS These deli-inspired onions are so good they’re supper’s main attraction. The mustardy gravy mingles well with green beans, broccolini and even sautéed kale. Ask at the deli counter that your pastrami be sliced ¼ inch (5 mm) thick— it will make chopping it easy. WHAT TO SERVE Chivite Gran Feudo Rosé LCBO 165845

right. Using an ice cream scoop or a tbsp mea- sure, scoop out interiors, reserving 1½ cups (375 mL) of the insides. 3 Place hollowed onions in an 8 x 8-inch (20 x 20-cm) glass baking dish; pour chicken stock around, cover tightly with foil and bake for 40 minutes. 4 Meanwhile, chop reserved onion. Melt 3 tbsp (45 mL) butter in a large skillet over medium heat; fry onions, stirring from time to time, about 10 minutes or until deeply caramel- ized. Add pastrami and cook an additional 2 minutes. Stir in bread; remove from heat. Add sauerkraut and 2 tbsp (30 mL) grainy mustard; stir and season to taste with salt and pepper. 5 Reduce oven temperature to 350°F (180°C). 6 Divide mixture between onions and return to oven, uncovered this time, for an additional 20 minutes or until heated through. Remove onions to a board and tent with foil to keep warm. 7 Pour stock from bottom of baking dish into a measuring cup; top up with water to 1 cup (250 mL) and set aside. 8 In a medium saucepan, melt remaining 1 tbsp (15 mL) butter. Sprinkle flour over and stir with a spatula to combine. Cook for about 1 minute or until flour is golden brown. Whisk in chicken stock, bring to a boil and cook un- til thickened, 1 minute longer. Stir in remain- ing 1 tbsp (15 mL) grainy mustard and yellow mustard along with the honey; season with salt and pepper. 9 Serve onions with sauce napped overtop alongside your favourite green vegetables. Serves 4

CHORIZO & BACON- STUFFED TOMATOES

Use firm-fleshed field tomatoes such as beef­ steak or Brandywine for these delicious stuffed tomatoes. Seek out good quality cured, ready- to-eat Spanish chorizo here—it and the mar- joram are undoubtedly the stars of the show. They’re spectacular beside eggs and are sure to become a Sunday brunch favourite. Chop up day-old bread for the crumbs and be sure to leave some visible chunks. 3 large ripe field tomatoes, each about 12 oz (375 g) Salt and freshly ground black pepper 2 tbsp (30 mL) plus ¼ cup (60 mL) olive oil, divided 1 small onion, finely diced 2 oz (60 g) finely chopped hot Spanish chorizo 1 slice thick-cut smoked bacon, finely chopped 2 tsp (10 mL) dried marjoram 1 tsp (5 mL) smoked paprika 3 cups (750 mL) coarse fresh bread crumbs 1 Cut each tomato in half horizontally. Using a pairing knife, cut around the inside wall of each tomato to loosen ribs and seeds. Use a soup spoon or tablespoon to scrape out inte- riors over a bowl, being careful to leave outer walls intact. Arrange tomatoes cut-side up in an oiled 9 x 13-inch (23 x 33-cm) baking dish and season insides with salt and pepper. 2 Measure out 1 cup (250 mL) of tomato pulp and finely chop; set aside. Discard remaining 4 Heat 2 tbsp (30 mL) oil in a large skillet, add onion and cook for 3 minutes or until translucent. Stir in chorizo and bacon, cook an additional 3 minutes or until beginning to crisp; add tomato pulp, marjoram and smoked paprika. Bring to a simmer and cook for 4 minutes or until slightly thickened; season with salt and pepper to taste and scrape into a heatproof bowl. pulp or reserve for another use. 3 Preheat oven to 375°F (190°C).

4 medium Spanish onions, each about 14 oz (425 g)

1 cup (250 mL) chicken stock ¼ cup (60 mL) butter, divided 8 oz (250 g) chopped pastrami 2½ cups (625 mL) dark rye bread, coarsely chopped ⅓ cup (80 mL) sauerkraut 3 tbsp (45 mL) grainy mustard, divided Salt and freshly ground pepper Water to top up stock 1 tbsp (15 mL) flour 2 tsp (10 mL) yellow mustard 1 tbsp (15 mL) honey 1 Preheat oven to 425°F (220°C).

WHAT TO SERVE Thirty Bench Riesling VQA VINTAGES ESSENTIALS 24133

$19.95 This local Riesling offers appealing citrus, honey and apple elements that will complement the dominant flavours in this dish. The wine’s fruit sweetness and fine acidity provide a contrast to the pungency of the mustard and sauerkraut while highlighting the natural

sweetness of the onion. Cameron’s Rye Pale Ale LCBO 337337, 650 mL

$4.95 For those who prefer a beer, we recommend this fine Ontario craft ale. Here the crisp, herbal hops, citrus and grapefruit and rounded malt flavours will accommo- date the rich, assertive flavours in this dish. Served cool, the balanced bitter hops and carbonation gently refresh the palate.

2 Cut a 1-inch-thick (2.5-cm) slice from the tops of onions; peel and trim just enough from root ends to allow onions to stand up-

150  FOOD & DRI NK AUTUMN 2016