LCBO Food & Drink Autumn 2017

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

sous-chef suppers from page 86

4 Wipe out wok with a clean rag and add re- maining 1 tbsp (15 mL) vegetable oil and re- maining 1 tsp (5 mL) sesame oil. Raise heat to high. Add chicken, onion and carrots and stir-fry until chicken pieces are white on all sides, about 2 to 3 minutes, stirring often. 5 Add cauliflower pieces, peas, bean sprouts and serrano chilies and continue to stir-fry for 3 minutes or until chicken is cooked through. 6 Add reserved soy mixture and green onions to pan. Add reserved scrambled egg and stir- fry for 1 minute, stirring often to avoid sticking or burning. Season to taste with salt and pep- per. Place in serving dishes and for garnish, sprinkle a little green onion overtop. Serves 4

PESTO ¼ cup (60 mL) hazelnuts 6 cups (1.5 L) packed kale, stems removed ½ cup (125 mL) grape-seed oil 1 tsp (5 mL) honey ¼ cup (60 mL) grated aged cheddar 1 tbsp (15 mL) white wine vinegar Salt to taste

CHICKEN-FRIED CAUL IFLOWER

Ian VandeGraaf’s adaptation of chicken-fried rice uses cauliflower instead of rice. If you need to adapt the recipe to accommodate diets or allergies, other proteins such as tofu, shrimp or more egg work just as well as chicken. 6 tbsp (90 mL) low-sodium soy sauce

TARTINE 4 slices artisanal sourdough bread, sliced ¾ inch (2 cm) thick 1 tbsp (15 mL) grape-seed oil GARNISH ¼ cup (60 mL) plain Greek yogurt

1 tbsp (15 mL) lime juice 2 tsp (10 mL) cornstarch 1 tsp (5 mL) minced garlic 1 tsp (5 mL) minced ginger

1 tsp (5 mL) honey, optional 2 tsp (10 mL) thyme leaves Edible flowers (optional)

2 tbsp (30 mL) vegetable oil, divided 1 tbsp (15 mL) sesame oil, divided 4 eggs Salt and freshly ground pepper 10 oz (300 g) skinless, boneless, chicken breast, cubed

1 Preheat oven to 425°F (220°C). 2 Toss parsnips, beets and carrots with the thyme, oil, honey and salt. Arrange vegetables in a single layer on a rimmed baking sheet. Roast until well browned and tender, about 30 minutes, tossing midway. 3 Place hazelnuts on a small baking sheet. Toast in oven until they are browned and aro- matic, about 5 to 7 minutes. Rub off skins with a clean towel. 4 Bring a large pot of water to a boil and salt generously. Blanch the kale for 30 seconds and then plunge into ice water. Ring out the kale in a clean dish towel to ensure that all excess moisture is removed. You should have about ¾ cup (175 mL). 5 Combine kale, oil, hazelnuts and honey in a blender; pulse until all ingredients are com- bined into a thick paste. Stir in cheddar and vinegar. Season with salt to taste. 6 Heat grill to medium-high and lightly brush each side of sourdough with oil. Grill bread on each side until golden brown, 1 to 2 minutes per side. 7 Spread 2 tbsp (30 mL) of pesto onto each slice of bread and top evenly with the roasted vegetables. Top each tartine with a few dollops of yogurt, a drizzle of honey, thyme leaves and some edible flowers. Makes 4 tartines

1 cup (250 mL) chopped onion ½ cup (125 mL) diced carrot 3 cups (750 mL) finely chopped cauliflower florets

ROASTED ROOT VEGETABLE TARTINE

½ cup (125 mL) green peas 1 cup (250 mL) bean sprouts 2 tbsp (30 mL) thinly sliced serrano chilies or less to taste ½ cup (125 mL) thinly sliced green onions

At backhouse, the kitchen makes its own sour- dough bread and cheeses. Amanda Sentineal and Chef Ryan Crawford share a passion for simple preparation (like roasting vegetables) that let prime ingredients really shine. Serve as an appetizer or for lunch. ROASTED VEGETABLES ½ lb (250 g) parsnips, peeled and cut in ½ inch (1 cm) slices on a bias, about 2 cups (500 mL) ¾ lb (375 g) beets (candy cane or golden), peeled and cut into ½ inch (1 cm) wedges, about 2 cups (500 mL) ½ lb (250 g) heirloom carrots, peeled and cut on a bias, about 1½ cups (375 mL) 10 sprigs of thyme 1 tbsp (15 mL) grape-seed oil 1 tbsp (15 mL) honey Salt to taste

GARNISH ¼ cup (60 mL) thinly sliced green onions

1 In a bowl, mix the soy sauce, lime juice, corn- starch, minced garlic and minced ginger. Set aside. 2 Heat wok or frying pan over medium-high heat and add 1 tbsp (15 mL) vegetable oil and 2 tsp (10 mL) sesame oil. 3 Whisk eggs with a pinch of salt and pep- per and add to wok; stir lightly. Once eggs are scrambled, about 1 minute, remove from pan and set aside.

134  FOOD & DRI NK AUTUMN 2017