LCBO Food & Drink Autumn 2017

FLAVOURS  BAKED GOODS

purple potatoes with mushrooms & brie

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 60 to 70 minutes or until tender. 3 Meanwhile, combine vinegar and honey in a small bowl; stir to dissolve honey and set aside. 4 Heat 2 tbsp (30 mL) butter and remaining 2 tbsp (30 mL) oil in a large nonstick skillet over medium heat. Once foaming, add mush- rooms, season with salt and pepper, and cook, stirring often, for 10 minutes or until the mush- rooms have given up their moisture and pan is once again dry. 5 Stir in garlic, sage and rosemary; continue to cook, stirring from time to time, for an ad- ditional 10 minutes or until mushrooms are golden. Pour vinegar mixture over, immedi- ately remove from heat, and add remaining

Autumnal herbs and gooey brie turn these potatoes into a great cool-weather lunch. There’s no need to do anything ahead of time. Once your potatoes are in the oven, sauté your mushrooms and keep them warm until the po- tatoes are done. 4 large True Blue or other purple potatoes suitable for baking, about 3 lbs (1.5 kg) total ¼ cup (60 mL) olive oil, divided Salt and freshly ground black pepper 3 tbsp (45 mL) balsamic vinegar 1 tbsp (15 mL) honey ¼ cup (60 mL) butter, divided 2 lbs (1 kg) mixed mushrooms, sliced 4 cloves garlic, finely chopped 1 tbsp (15 mL) finely chopped sage 2 tsp (10 mL) finely chopped rosemary 6 oz (175 g) brie, rind removed, divided into 6 equal portions

2 tbsp (30 mL) butter to pan; stir until butter is melted. 6 Split top of potatoes and fluff flesh with a fork. Divide mushrooms between potatoes, spooning into opening and over exposed flesh. Divide brie between potatoes and return to oven for 3 to 4 more minutes or until brie is melted. Serves 4

WHAT TO SERVE Bouchard Père & Fils Pinot Noir Bourgogne LCBO 605667, $19.95 Château des Charmes Brut Méthode

Traditionelle VQA LCBO 224766, $24.95

36  FOOD & DRI NK AUTUMN 2017