LCBO Food & Drink Autumn 2017

Glass ActS from page 57

SLIDERS 18 small Brussels sprouts, trimmed 4 oz (125 g) smoked tofu 2 tbsp (30 mL) vegetable oil 18 toothpicks Maldon salt to garnish

1 minute more or until fragrant. Add beans and sauté for 2 minutes longer or until flavourful. Season with salt and let cool fully. 5 Whisk yogurt and mayonnaise together, add lime rind and 1 tbsp (15 mL) lime juice; season with sugar and salt to taste. Set aside. 6 Toss diced avocado with remaining 1 tbsp (15 mL) lime juice. 7 Assemble by dividing ingredients between 4 jars. Layer pico de gallo, cilantro, black beans, quinoa, corn, avocado, sweet potato, yogurt dressing (about 3 tbsp/45 mL each), and ro- maine. Pack corn chips separately for crum- bling overtop. Makes 4 servings

SANTA FE SALAD This Southwestern-flavoured jar was inspired by a great salad at Lola’s Kitchen in Toronto. If you have leftover grilled corn or roasted sweet pota- toes, you can save yourself a step. Avocados are always best eaten within a few hours of cutting, so if you are assembling the jars well ahead, you may want to add them just a few hours before serving, for optimal fresh colour and flavour. 1 cup (250 mL) quinoa 1½ cups (375 mL) fresh or defrosted frozen 1 large sweet potato, peeled and cut into ½ inch (1 cm) dice, about 4 cups (1 L) 2 tsp (10 mL) chili powder ½ cup (125 mL) finely chopped onion 1 tbsp (15 mL) chopped garlic 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander 1 can (540 mL) black turtle beans, rinsed well ½ cup (125 mL) plain yogurt ¼ cup (60 mL) mayonnaise 2 tsp (10 mL) grated lime rind 2 tbsp (30 mL) fresh lime juice, divided Pinch sugar 2 medium avocados, diced 4 wide-mouth 4 cup (1 L) jars 1 cup (250 mL) pico de gallo or other tomato salsa 1 Bring a large pot of water to a boil over high heat. Add quinoa and boil for 8 to 10 minutes or until just tender. Drain in a fine-mesh sieve. Place strainer over empty pot on turned-off (but still warm) burner. Cover sieve with a clean kitchen towel and let steam 5 minutes longer or until quinoa is dry and fluffy. 2 Heat a large cast iron frying pan over high heat. Add corn and sauté for 4 minutes or until it is lightly browned and has begun to “pop” in the pan. Scrape corn onto a plate, season with salt and set aside. Rinse pan and return to medium-heat. 3 Add 3 tbsp (45 mL) oil to pan, add sweet po- tato and sauté for 10 minutes or until tender and lightly browned. Add chili powder, season with salt, and sauté 2 minutes longer. Scrape sweet potatoes onto a plate and set aside. 4 Add remaining 1 tbsp (15 mL) oil to pan, add onions and sauté 2 minutes or until softened. Add garlic, cumin and coriander and sauté corn kernels Salt to taste ¼ cup (60 mL) olive oil, divided 1 cup (60 mL) chopped fresh cilantro 4 cups (1 L) shredded romaine lettuce 4 cups (1 L) corn tortilla chips

1 For the red onion jam, heat oil in a medium frying pan over medium heat. Add onions. Cook, stirring occasionally, until tender, 12 to 15 minutes. Reduce heat if they start to brown. Add wine, vinegar, sugar and thyme. Adjust heat to maintain gentle simmer. Cook, stirring occasionally, until mixture is soft and thick, about 40 minutes. Season with salt and pep- per. Transfer to a plate to cool then transfer to an airtight container. (Jam will keep in fridge up to 2 weeks.) Serve at room temperature. 2 For the sliders, bring a medium pot of salted water to a boil. Cook Brussels sprouts until just tender, about 5 minutes. Transfer to bowl of ice water. Cool and drain. Halve lengthwise and drain on paper towel, cut-side down. (Prepared Brussels sprouts can be covered and refriger- ated up to 4 hours in advance.) 3 Cut tofu into thin squares to fit Brussels sprouts. 4 Heat oil in a large nonstick frying pan over medium-high heat. Add Brussels sprouts cut- side down. Cook until nicely caramelized, about 2 minutes. Flip and cook briefly just to heat tops, about 15 seconds. Drain on paper towel. 5 Add tofu to pan. Cook briefly to heat through, about 10 seconds per side. 6 Arrange half of Brussels sprouts, cut-side up. Top with tofu and some onion jam. Top with remaining Brussels sprouts and secure with toothpick. Sprinkle with a pinch of Maldon. Serve immediately. Makes 18 WHAT TO SERVE Les Dauphins Cotes du Rhone Reserve Red AOC LCBO 385385 $13.10 Contrast the smoky notes of the tofu with a soft and generously fruity Rhône red. The same wine can be used as an ingredient in the onion jam recipe.  Brickworks Ciderhouse Queen Street 501 LCBO 413807, 473 mL $3.20 The ripe apple flavours of this locally produced cider are a superb pairing for Brussels sprouts. Balanced sweetness enhances the savoury flavours of the onion jam.

WHAT TO SERVE Tecate Beer LCBO 45955, 473 mL

$2.35

 Reif Riesling VQA

LCBO 111799

$13.95

Field to Table from page 80

BRUSSELS SPROUT AND SMOKED TOFU SL IDERS Caramelized Brussels sprout halves sandwich- ing smoked tofu and sweet-and-sour onion jam are a playful spin on the mini burger. Smoked tofu—Soyganic brand is excellent—can be found at natural food stores and select super­ markets. The “sliders” can be assembled a few hours ahead of time, refrigerated then reheated briefly in the microwave. RED ONION JAM 3 tbsp (45 mL) vegetable oil 1 large red onion, about 12 oz (375 g), thinly sliced ½ cup (125 mL) red wine

2 tbsp (30 mL) red wine vinegar 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) fresh thyme leaves Salt and freshly ground pepper to taste

148  FOOD & DRI NK AUTUMN 2017