LCBO Food & Drink Autumn 2018

10  For topping, stir together tomatoes, olives, capers, oregano, lemon zest and pepper to taste in a medium bowl. Set aside at room temp­ erature. 11  To serve, adjust oven rack to middle posi- tion and preheat oven to 400°F (200°C). Bake soufflés on parchment-paper-lined baking sheet until hot throughout, about 15 minutes. 12  Place soufflés on individual plates and top each with goat cheese, dividing evenly. Spoon tomato mixture on top of each soufflé. Garnish with oregano and serve at once. Serves 6

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1 Butter six 1-cup (250-mL) ramekins. Sprinkle Parmesan evenly among ramekins, then rotate ramekins to coat bases and sides lightly with Parmesan. Place ramekins in a large shallow roasting pan and set aside. 2 In a medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute. 3 Remove saucepan from heat and gradually whisk in milk until well combined and mixture is smooth. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbly, thickened and smooth, about 2minutes. Whisk in mustard, herbs, salt and pepper. 4 Remove saucepan from heat, scrape mix- ture into a large bowl and let cool completely, whisking occasionally. Whisk in egg yolks, 1 at a time. 5 Adjust oven rack to middle position and preheat oven to 400°F (200°C). Boil a kettle of water. 6 In a large, grease-free bowl, whisk egg whites until they hold stiff peaks. Stir about one-quarter of egg whites into egg-yolk mix- ture to lighten it. Gradually fold in remaining egg whites, one-third at a time, until no white streaks remain. 7 Spoon soufflé mixture into prepared rame- kins, dividing evenly (ramekins will be very full). Pull out oven rack and set roasting pan containing ramekins on rack. Pour boiling wa- ter from kettle into roasting pan to come half- way up sides of ramekins, taking care not to splash water on soufflé mixture. Carefully slide oven rack back into oven. Cook soufflés until they are well risen and golden brown, about 20 minutes. 8 Remove ramekins from roasting pan, set on a wire rack and let cool for 10 minutes. Run a palette knife around 1 soufflé to loosen it. Turn it out onto your clean palm, then invert onto a parchment-paper-lined baking sheet so top of soufflé is uppermost. Repeat with remaining soufflés. Let cool to room temperature. (Soufflés will deflate as they cool, but don’t panic.) 9 To store soufflés, place them in a single layer in an airtight container and refrigerate for up to 2 days. Or loosely cover baking sheet with plastic wrap and freeze until soufflés are solid. Pack frozen soufflés in a freezer bag and freeze for up to 1 month. Thaw frozen soufflés on a parchment-paper-lined baking sheet in refrigerator overnight before proceeding with recipe.

TWICE-BAKED SOUFFLÉS WITH TAPENADE & GOAT CHEESE Although these soufflés aren’t quite as airy as those baked at the last minute, neither are they as stressful. Ours can be made well ahead and will puff up satisfactorily after just a few minutes in the oven (crank up the oven temp and bake the soufflés while the pork is rest- ing). We’ve topped them with goat cheese and a zippy tomato-olive mixture, but other combos work well—try shredded cheddar and a fruit chutney, or curls of smoked salmon and crème fraîche—or team them with bacon or sausage for brunch. SOUFFLÉS Softened unsalted butter for greasing ¼ cup (60 mL) finely grated Parmesan cheese 3 tbsp (45 mL) unsalted butter ¼ cup (60 mL) all-purpose flour 1 cup (250 mL) whole milk (3.25%) 1 tbsp (15 mL) smooth Dijon mustard ½ tsp (2 mL) dried herbes de Provence ¼ tsp (1 mL) kosher salt ¼ tsp (1 mL) freshly ground black pepper 4 egg yolks 5 egg whites TAPENADE TOPPING ½ cup (125 mL) seeded, finely chopped tomatoes, preferably a mix of yellow and red ½ cup (125 mL) pitted Kalamata olives, finely chopped 1 tbsp (15 mL) drained and rinsed capers, finely chopped

SMOKY ROAST PORK LOIN WITH HONEY GLAZE Smokiness, heat and a touch of sweetness com- bine in this juicy pork roast. A double pork loin roast consists of two pieces of loin tied into a neat roast with string. If your nonstick skillet doesn’t have an ovenproof handle, wrap the handle tightly in a double layer of foil. 1 large orange 8 cups (2 L) cold water ½ cup (125 mL) granulated sugar ½ cup (125 mL) kosher salt 2 bushy stalks thyme 2 bay leaves 1 boneless centre-cut double pork loin roast, about 3 lbs (1.36 kg) 2 tbsp (30 mL) olive oil, divided 1 shallot, finely chopped 1 clove garlic, minced 1 tsp (5 mL) smoked paprika 1 tbsp (15 mL) finely chopped thyme leaves 1 tsp (5 mL) minced drained canned chipotle chili in adobo sauce Kitchen string ¼ cup (60 mL) liquid honey 2 cups (500 mL) low-sodium chicken stock ¼ cup (60 mL) whipping cream Kosher salt and freshly ground black pepper to taste Thyme sprigs for garnish

1 tsp (5 mL) minced fresh oregano leaves ½ tsp (2 mL) finely grated lemon zest Freshly ground black pepper to taste 3 oz (85 g) soft goat cheese, crumbled Oregano sprigs for garnish

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134  FOOD & DRI NK AUTUMN 2018