LCBO Food & Drink Autumn 2017

A Hearty harvest from page 66

RADICCHIO, ENDIVE & SPICY LETTUCE SALAD WITH ROASTED GRAPES Grape pickers at least deserve to have one grape-based dish on the menu! This salad, with its combination of bitter greens, is mellowed by the sweetness of the roasted grapes. Any grape works, red or green. The dressing is a riff on the traditional green goddess. Manchego, the Spanish sheep’s milk cheese, adds a rich- ness to the salad, or use a Monforte Toscano from Ontario, if you can find it.

WINERY BEEF BRAI SE WITH ROOTS

Buy your meat from a butcher and have it cut into 2-inch (5-cm) chunks. Prepackaged stew- ing beef is sometimes cut in different sizes, adversely affecting the outcome of this braise. Vary the vegetables as you prefer, but cut them all into a similar size. Buy tarragon vinegar, or make your own: bring 1 cup (250 mL) white wine vinegar to simmer, pour onto 8 sprigs or ½ cup (125 mL) fresh tarragon in a heatproof dish, let cool to room temperature, store in jar in the fridge for up to 6 months. 4 lbs (2 kg) beef chuck, cut in 2 inch (5 cm) cubes

ROASTED GRAPES 3 cups (750 mL) grapes 1 tbsp (15 mL) olive oil Salt and freshly ground pepper DRESSING ⅔ cup (150 mL) chopped avocado ⅓ cup (80 mL) olive oil ¼ cup (60 mL) Greek yogurt ¼ cup (60 mL) lemon juice 2 tbsp (30 mL) chopped shallots 1 tbsp (15 mL) chopped chives 1 tbsp (15 mL) chopped tarragon 1 tbsp (15 mL) chopped basil 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) honey Salt and freshly ground pepper

POTATO LASAGNA Slice the potatoes on a mandolin for ease and for even thickness. If you don’t have one, thinly slice by hand or use a food processor. The spinach makes a good contrast in colour to the potatoes. 3 cups (750 mL) ricotta cheese 2 cups (500 mL) milk 1 cup (250 mL) whipping cream Salt and freshly ground pepper 2½ cups (625 mL) grated provolone cheese 1 cup (250 mL) grated Parmesan ½ lb (250 g) double smoked bacon, cut in 1 inch (2.5 cm) strips (optional) 2 tbsp (30 mL) butter, divided 1 clove garlic, peeled and halved 4 lbs (2 kg) Yukon Gold potatoes, peeled and thinly sliced 6 cups baby spinach 1 Preheat oven to 375°F (190°C). 2 Stir together the ricotta cheese, milk and whipping cream in a bowl. Season with salt and pepper. Combine provolone and Parmesan. 3 Heat a skillet on medium heat and sauté the bacon until slightly crisp, about 6 to 7 minutes. 4 Grease a baking dish with 1 tbsp (15 mL) butter and rub garlic halves all over. Layer one-quarter of potatoes in the dish. Season the layer with salt and pepper. Top with one-third of bacon and layer on one-third of spinach. Pour over one-third of milk mixture. Spread over one-quarter of the cheese mixture. Repeat layers 2 more times. Layer over remaining potatoes and sprinkle over remaining cheese. Dot with remaining butter. 5 Cover with parchment paper then foil. Place baking dish onto a lined baking sheet and bake for 40minutes. Remove cover and bake another 25 to 35 minutes or until potatoes are soft and topping is golden. Serves 12

Salt and freshly ground pepper 2 tsp (10 mL) chopped thyme 3 tbsp (45 mL) vegetable oil, divided

2 cups (500 mL) diced onion 2 tsp (10 mL) chopped garlic 1 cup (250 mL) red wine 4 cups (1 L) beef stock

1 can (796 mL) tomatoes, crushed 3 tbsp (45 mL) tarragon vinegar 2 tbsp (30 mL) Worcestershire sauce 1 tsp (5 mL) sriracha 1 bay leaf

1½ lbs (750 g) carrots, peeled, about 5 carrots 1 lb (500 g) parsnips, peeled, about 3 parsnips ¾ lb (375 g) rutabaga, peeled, about ½ a rutabaga ½ small head green cabbage, core trimmed 2 tbsp (30 mL) chopped parsley 1 Preheat the oven to 300°F (150°C). 2 Season meat with salt, pepper and thyme. Heat 2 tbsp (30 mL) oil on high heat in a heavy Dutch oven. Working in batches, brown meat on all sides, about 1 minute per side. Remove and reserve. 3 Add remaining oil and reduce heat to me- dium. Add onions and cook, stirring, until softened, about 3 minutes, scraping up any bits from the bottom of the pan. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and bring to the boil. Add stock, toma- toes, vinegar, Worcestershire sauce, sriracha and bay leaf. Return to a boil, then return meat to pan. Cover and bake in the oven for 2 hours. 4 Prepare vegetables while meat cooks. Chop carrots and parsnips on a bias into 1-inch (2.5-cm) pieces. Cut any larger pieces in half diagonally. Cut rutabaga into 1-inch (2.5-cm) slices (they will look like half-moons). Cut each half-moon into 1-inch (2.5-cm) pieces, mimick- ing the shape of chopped carrots and parsnips. Slice cabbage through the core into ½-inch (1‑cm) wedges.

SALAD 4 cups (1 L) finely shredded radicchio, about 1 head 4 cups (1 L) finely shredded Belgian endive, about 3 endives 8 cups (2 L) spicy lettuce mix 1 cup (250 mL) grated Manchego cheese Salt and freshly ground pepper 1 Preheat oven to 350°F (180°C). 2 Toss grapes with oil and season with salt and pepper. Lay on a parchment-lined baking sheet. Bake for 18 to 20 minutes or until skin is slightly shrivelled and the flavours intensify. 3 Use a stick blender or food processor to com- bine avocado, oil, yogurt, lemon juice, shallots, chives, tarragon, basil, mustard and honey. Sea- son with salt and pepper. Reserve. 4 Combine radicchio, endive, lettuce mix and cheese in a mixing bowl. Toss with dressing. Season with salt and pepper and transfer to a serving platter. Scatter over roasted grapes. Serves 12

154  FOOD & DRI NK AUTUMN 2017