LCBO Food & Drink Autumn 2017

BAKED goods from page 35

4 In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisk- ing constantly, add cheese in 3 handfuls, stir- ring between each until cheese is melted be- fore adding more. Season sauce with salt and pepper to taste; stir in cayenne. 5 Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) but- ter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprin- kle each with an equal amount of green onion. Serves 4

1 cup (250 mL) canned black or navy beans, drained Hot sauce to taste 6 tbsp (90 mL) salted butter, divided 2 tbsp (30 mL) all-purpose flour 1¼ cups (310 mL) milk 6 oz (175 g) smoked cheddar, coarsely grated Pinch cayenne 4 green onions, chopped 1 Preheat oven to 350°F (180°C). 2 Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 3 Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm.

LOADED SMOKED CHEDDAR & CHI L I POTATO Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked pota- toes. It’s easier to find than ever, available in

blocks at many large grocery stores. 4 russet potatoes, about 5 lbs (2.2 kg) total weight 3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided Salt and freshly ground pepper 1 onion, chopped 2 cloves garlic, finely chopped 8 oz (250 g) ground beef 1 tbsp (15 mL) chili powder 2 tsp (10 mL) ground cumin ¼ cup (60 mL) tomato paste 1 cup (250 mL) beef broth or water

WHAT TO SERVE  Hockley Amber LCBO 355065, 473 mL C’est La Vie! Pinot Noir Syrah LCBO 166934

$2.65

$12.95

FOOD & DRI NK AUTUMN 2017 157