LCBO Food & Drink Autumn 2018

6 Remove paper towel, leaving rapini in bowl. Add gremolata butter to bowl and toss gently to coat rapini. Transfer to a warm serving plat- ter and serve at once. Serves 6

1 With a small, sharp knife, pare two 2-inch (5‑cm) strips of orange rind from orange, avoid- ing white pith. Set orange aside. 2 In a large bowl or Dutch oven, whisk together water, sugar, salt, thyme stalks, bay leaves and strips of orange rind, until sugar and salt dis- solve. 3 Snip strings tying pork together and sepa- rate the 2 halves of roast. Add both pieces of pork to bowl, making sure they are submerged (if not, add more water). Cover and set aside at room temperature for 1 hour. 4 Meanwhile, grate remaining orange zest from orange into a small bowl. Squeeze juice from orange into a separate small bowl and set aside. 5 In a large ovenproof nonstick skillet, heat 1 tbsp (15 mL) oil over medium heat. Add shal- lot and cook, stirring, until shallot is softened but not browned, about 3 minutes. 6 Stir in garlic and smoked paprika. Cook, stir- ring, until fragrant, about 30 seconds. Remove skillet from heat and scrape shallot mixture into a small bowl. Wipe out skillet and set aside but do not wash. 7 Stir reserved grated orange zest, chopped thyme and chipotle into shallot mixture. Let cool completely. 8 Adjust oven rack to middle position and pre- heat oven to 325°F (160°C). 9 Drain and rinse pork, discarding liquid and flavourings. Spread half of shallot mixture over flat side of one-half of pork. Place other half of pork on top to reassemble roast and tie tightly in several places with kitchen string. Pat pork roast dry with paper towels. 10  In same skillet, heat remaining oil over medium-high heat. Add pork and brown on all sides, including both ends, 12 to 18 minutes. Remove skillet from heat. Remove pork to a plate and let cool slightly. Discard any fat in skillet and wipe out any burned bits. 11  Spread remaining shallot mixture over top and both ends of pork. Return pork to skillet and transfer skillet to oven. Roast, uncovered, for 45 minutes. 12  Meanwhile, whisk together honey and 2 tbsp (30 mL) of reserved orange juice. When pork has roasted 45 minutes, drizzle half of honey mixture over pork. Roast for 10 minutes.

13  Drizzle remaining honey mixture over pork and roast until a meat thermometer inserted in centre of pork registers 135°F (57°C) to 140°F (60°C), 10 to 15 minutes. 14 Wearing oven mitts to lift skillet, remove it from oven and transfer pork to a cutting board. Cover pork with foil and a clean bath towel. Let rest for at least 15 or up to 30 minutes. 15  While pork rests, still wearing oven mitts, place skillet over burner. Add chicken stock and remaining orange juice to skillet and bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Con- tinue to boil, stirring often, until liquid has reduced and thickened slightly, 3 to 5 minutes. 16  Add cream and simmer until sauce has thickened slightly, 2 to 3 minutes. Taste and add salt and pepper if necessary. Strain sauce into a pitcher. 17  Cut pork into slices and arrange on a serv- ing platter. Drizzle some of sauce over pork, then garnish with thyme sprigs. Serve remain- ing sauce alongside pork. Serves 6 STEAMED RAPINI WITH GREMOLATA BUTTER The traditional topping for osso bucco adds punchy flavour to this simple side. 2 tbsp (30 mL) unsalted butter, softened 1 tbsp (15 mL) finely chopped parsley 2 tsp (10 mL) finely grated lemon zest 1 tsp (5 mL) finely minced garlic Kosher salt and freshly ground black pepper to taste 2 bunches rapini 1 In a small bowl, stir together butter, parsley, lemon zest, garlic and salt and pepper to taste. Set aside. 2 Trim stem ends from rapini and discard any wilted or damaged leaves. Cut remaining leaves and crowns from stems and set aside. 3 With a small paring knife, peel stems, then cut diagonally into ½-inch (1-cm) pieces. 4 Have ready a large bowl lined with a couple of sheets of paper towel. In a large steamer bas- ket set over boiling water, steam rapini, covered, until just tender, 2 to 3 minutes. 5 With tongs, transfer rapini to paper-towel- lined bowl. Shake bowl gently to dry rapini.

RUSTIC ROOT MASH WITH SAGE-CHEDDAR TOPPING Don’t mash this combo of roots too smoothly:

a little texture is a beautiful thing. 1 medium celery root (a.k.a. celeriac), about 1½ lbs (680 g) 4 medium parsnips, about 1 lb (455 g) 3 medium carrots, about 1 lb (455 g) Kosher salt to taste ¼ cup (60 mL) unsalted butter, divided 1 cup (250 mL) panko crumbs

½ cup (125 mL) shredded old cheddar cheese 2 tbsp (30 mL) finely chopped fresh sage leaves

Freshly ground black pepper to taste ¼ cup (60 mL) finely chopped chives

1 Peel and trim celery root, parsnips and car- rots then cut into small chunks. In a large pot, combine vegetables with enough water to cov- er them. Add salt to taste. Bring to a boil over high heat. Reduce heat to medium and cook, covered, until very tender, 25 to 30 minutes. 2 Meanwhile, melt half of butter in a small skillet over medium heat. Add panko crumbs and cook, stirring often, until crumbs are golden, about 3 minutes. Scrape crumbs into a medium bowl and let cool completely. Stir in cheddar, sage and salt and pepper to taste. Set aside. 3 When vegetables are ready, drain well and return them to pot over low heat, shaking pot to dry vegetables slightly. Add remaining but- ter to vegetables and mash roughly (the easiest way to do this is to beat them with a handheld electric mixer). 4 Stir in chives and season generously with salt and pepper. Scrape vegetables into a shal- low 8-cup (2-L) ovenproof dish. Sprinkle evenly with crumb mixture. (Mash can be refrigerated for up to 1 day.) 5 When nearly ready to serve, preheat oven to 325°F (160°C). Bake, uncovered, for 30 minutes. Increase oven temperature to 400°F (200°C) and bake until vegetables are bubbly and top- ping is golden brown, about 15 minutes. Serves 6

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