LCBO Food & Drink Autumn 2018

2 Combine olive oil, rosemary and smoked Spanish paprika; brush over lamb. Season well with salt and pepper. 3 Preheat grill to medium-high. 4 Cut red onions in half and then each half into 3 wedges. Cut eggplant in half. Toss toma- toes, onions, eggplant and peppers with olive oil and season with salt and pepper. Lay vege­ ables on the grill or in a grill basket and grill for about 3 minutes a side, or until browned and cooked through. The onions may take as long as 8 minutes. Remove vegetables to a platter. Keep warm in a low oven. Just before serving drizzle with balsamic vinegar, and scatter over mint leaves. 5 Sear each side of lamb for about 2 minutes or until browned. Turn off 1 burner and reduce heat to medium on remaining burner(s). Grill lamb with lid closed for 25 to 35 minutes, or until an instant-read thermometer reads 130°F (54°C) in the thickest part, turning twice. Try to keep grill temperature about 425°F (220°C). 6 Remove lamb from barbecue and let rest for 10 minutes before slicing into thin slices. Serve surrounded by the vegetables and with a non- jellied mint sauce or a minty salsa on the side, if desired. Serves 6 CRISPY BAKED POTATO CHIPS FROM WINTER 2012, BY HEATHER TRIM These crispy chips can be baked ahead of time and reheated for a fewminutes if they have lost their crispiness. Use russet potatoes as they are a little drier than other types, making for a crisper chip. 1 Preheat oven to 400°F (200°C). Place 2 large baking sheets in the oven for 5 minutes. Slice potatoes into 1/8-inch (3-mm) slices. 2 Brush each of the hot baking sheets with 1 tbsp (15 mL) olive oil. Lay potatoes in an even layer, leaving about ½ inch (1 cm) between slices. Lightly brush top of slices with about 1 tbsp (15 mL) oil per sheet, then sprinkle with salt. Bake potatoes until they begin to turn golden, about 15 minutes. 3 Flip—they may stick a bit; if so wait a minute or 2 then flip. Rotate baking sheets and continue to bake until a deep golden brown, about 5 min- utes longer. Repeat with remaining potatoes on one of the still-hot baking sheets.. Serves 6 3 russet baking potatoes, unpeeled 6 tbsp (90 mL) olive oil, divided Salt

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¼ cup (60 mL) extra virgin olive oil, plus extra for grilling ½ tsp (2 mL) dried chili flakes 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) lemon zest

Salt and freshly ground pepper 1 ball (150 g) buffalo mozzarella Handful of fresh basil leaves

1 Trim the stem end of the zucchini and slice each lengthwise into several thin slices. Toss the cut zucchini with just enough olive oil to lightly coat, and grill over high heat until soft- ened and lightly charred, about 2 minutes per side. Remove to a shallow serving platter. 2 Tomake the dressing, combine1/4cup (60mL) olive oil, chili flakes, lemon juice and zest, and season to taste with salt and pepper. 3 Using your fingers, tear mozzarella into small bite-size pieces and scatter over the grilled zucchini. Spoon dressing over the sal- ad, lightly toss, and top with a handful of fresh basil leaves. Serves 6

GRI LLED ZUCCHINI & BUFFALO MOZZARELLA SALAD

FROM SUMMER 2011, BY CHRISTOPHER ST ONGE

Ontario has a fine buffalo mozzarella made by Bella Casara inWoodbridge. It is full flavoured, a perfect foil for the grilled zucchini. This salad is pretty as well as tasty and can be served warm or at room temperature. 6 small zucchini, each about 6 inches (15 cm) long

FOOD & DRI NK AUTUMN 2018 157