LCBO Food and Drink Autumn 2016

a splash of Amaro from page 19 GRI LLED CHEESE PANINI WITH AMARO ONIONS Crisp buttery bread, silky amaro onions and a trio of Italian cheeses join forces for a truly unforgettable sandwich. The key to caramel- izing onions is to avoid using a nonstick pan. In a regular pan, a layer of delicious brown bits will form—called a fond —which will be deglazed with water to flavour the onions. You could make the onions on their own as a con- diment for chicken liver pâté or burgers. AMARO ONIONS 2 tbsp (30 mL) vegetable oil 1 extra-large Vidalia onion, thinly sliced, about 6 cups (1.5 L) Water, as needed ¼ cup (60 mL) amaro liqueur (Lucano or Averna) 1½ tsp (7 mL) fresh thyme leaves 1 tsp (5 mL) sherry vinegar Salt and freshly ground pepper to taste

2 Butter 4 slices of bread and lay buttered side down on parchment-lined baking sheet. Top with mozzarella, dividing evenly. Top cheese with layer of amaro onions. Sprinkle onions with Parmesan. Top with provolone. Butter remaining 4 bread slices and place on top, but- tered side up. 3 Heat large nonstick frying pan over me- dium heat. Cook sandwiches until golden brown and cheese has melted, about 5 minutes per side. Cut in half and sprinkle lightly with coarse sea salt. Serves 4

GRILLED CHEESE 8 slices bread from oval white loaf, ½ inch (1 cm) thick ¼ cup (60 mL) unsalted butter, softened 5 oz (150 g) mozzarella cheese, sliced 2 tbsp (30 mL) freshly grated Parmesan 5 oz (150 g) sharp provolone, sliced Coarse sea salt, to taste

1 For the amaro onions, heat oil in a large frying pan (not nonstick) over high heat. Add onions. Cook, stirring occasionally, for 5 min- utes. Reduce heat to medium-high. Cook, stir- ring regularly, until brown layer has formed on bottom of pan, 3 to 4 minutes. Deglaze pan with splash of water, stirring up brown bits with wooden spoon. Repeat process 2 more times, or until onions are soft, sweet and brown. Re- duce heat to medium-low. Add amaro, thyme and vinegar. Cook, stirring, until moisture has mostly evaporated, about 5 minutes. Season with salt and pepper. Transfer to plate to cool. (Onions will keep, covered and refrigerated, for 5 days. Bring to room temperature before using.)

WHAT TO SERVE

Sella &Mosca Cannonau di Sardegna Riserva VINTAGES ESSENTIALS 425488

$16.95

Peroni Nastro Azzuro LCBO 143891, 500 mL

$2.85

FOOD & DRI NK AUTUMN 2016 151