LCBO Food & Drink Autumn 2019

ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, SPICED TOMATOSAUCE & FETA Charred cauliflower, crunchy chickpeas, cinnamon-scented tomato sauce and tangy feta come together in a hearty side dish that could double as a vegetarian main. The sauce, which is adapted from The River Cafe Cook Book 2 by Rose Gray and Ruth Rogers (Random House UK, 1997), is also excellent with eggplant and lamb. If you don’t have a spice mill or mortar and pestle, grind the coriander seeds in a pepper mill. SPICED TOMATO SAUCE 1 can (796 mL) whole plum tomatoes, preferably San Marzano 2 tbsp (30 mL) extra virgin olive oil 3 cloves garlic, thinly sliced 1 tsp (5 mL) coriander seeds, coarsely ground 1/4 tsp (1 mL) dried chili flakes 3-inch (8-cm) cinnamon stick Salt and freshly ground pepper to taste Sugar to taste 1 can (540 mL) chickpeas 6 tbsp (90 mL) extra virgin olive oil, divided, plus more for drizzling 1 1/2 tsp (7 mL) ground cumin Salt and freshly ground pepper to taste 1 large head cauliflower, cut into large florets, 10 to 12 cups (2.5 to 3 L) 4 oz (115 g) feta, crumbled 2 tbsp (30 mL) chopped flat-leaf parsley 1 For the tomato sauce, empty tomato can into a mixing bowl. Discard any stray bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside. 2 In a large saucepan, heat olive oil and garlic over a medium heat. When garlic starts to sizzle, add coriander, chili flakes and cinnamon. Cook, stirring, until garlic is just starting to brown, about 2 minutes. Carefully add toma- toes and lightly season with salt and pepper. Raise heat to high. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until sauce is very thick, 30 to 35 minutes. Taste for seasonings and add sugar if it’s too tart. Discard cinnamon stick. (Sauce can be cooled, transferred to an airtight container, and refrigerated up to 5 days.) 3 Place a heavy-duty rimmed baking sheet on the bottom rack of the oven and preheat to 450°F (230°C). 4 Pour chickpeas into a sieve. Rinse under cold running water and drain. Transfer to a baking sheet lined with paper towel. Thor-

1 egg, room temperature 1 yolk, room temperature 1 tsp (5 mL) vanilla 2/3 cup (150 mL) sour cream, room temperature 1 For the pears, preheat the oven to 350°F (180°C). 2 Peel 2 of the pears, cut in half and remove the core. Cut the remaining 2 pears in half, leaving the skin intact, and remove cores. Place the pears in a single layer in a baking dish, toss with the lemon juice, then place cut-side up in the dish. Combine the sugar and cinnamon and sprinkle over the pears, then add the water to the dish. Bake the pears for 20 minutes, baste with the accumulated liquid and bake another 10 minutes or until tender. Remove from oven and cool completely. Once cool, place the pear halves core-side down onto a cutting board. Using a sharp knife, cut the pears lengthwise into thin slices, leaving the stem ends intact. Set the pears aside. 3 For the streusel, combine the flour, brown sugar and cinnamon in a small bowl. Work in the butter with your fingertips until combined. Set aside. 4 For the cake, butter the bottom and sides of a 10-inch (25-cm) skillet or cast-iron pan. Preheat the oven to 350°F (180°C). 5 Place 6 tbsp butter in a small saucepan. Add the crushed cinnamon sticks, then place the pot over medium heat. Cook until the butter is foamy and a nut-brown colour, about 5 min- utes. Remove from heat and cool until tepid. 6 Meanwhile, combine the flour, baking powder and salt in a medium bowl and whisk to combine. 7 Pour the vegetable oil into a large bowl. Pour the brown butter through a fine sieve into the oil and whisk to combine. Add the sugar and whisk to combine. Add the egg, the yolk and the vanilla and whisk together. Add the sour cream and whisk until smooth. 8 Sift about one-third of the flour mixture into the wet ingredients and fold in gently until combined. Repeat with the remaining flour in 2 additions. The batter will be quite thick. 9 Spread half the batter into the prepared pan and sprinkle the streusel overtop. Dollop the remaining batter over the streusel and spread it evenly. Top the batter with the pear halves, fanning them out and arranging them randomly. Bake for 1 hour or until the cake is puffed and golden brown on top. Serve the cake directly from the pan, warm or at room temperature, along with some softly whipped cream or ice cream. Serves 12

oughly dry chickpeas and discard paper towel. Drizzle with 2 tbsp (30 mL) olive oil and toss to coat. Sprinkle with cumin and season with salt and pepper. Toss again. 5 In a large mixing bowl, toss cauliflower with remaining 4 tbsp (60 mL) oil. Season with salt and pepper and toss again. 6 Place chickpeas on middle rack of oven. Bake, shaking pan occasionally, until chickpeas are brown and crisp, but still creamy on the inside, about 25 minutes. 7 When you put the chickpeas in, remove preheated baking sheet. Add cauliflower to hot sheet and arrange evenly. Return tray to bottom rack and roast until nicely browned on bottoms, 18 to 20 minutes. Flip cauliflower and roast until cauliflower is tender, another 5 to 7minutes. 8 While cauliflower and chickpeas are roast- ing, reheat sauce until hot. When roasting is done, arrange cauliflower on warmed serving platter. Spoon sauce over cauliflower—you may not need it all. Sprinkle with chickpeas and feta. Drizzle with more olive oil, if desired. Sprinkle with parsley. Serves 6 to 8 PEAR AND CINNAMON SKILLET CAKE I love the look of this cake, especially when it’s baked in a dark cast-iron pan. I have a pan that I reserve just for baking in order to prevent any savoury notes from permeating my cakes. Any heavy skillet will be fine as long as it can go in the oven and is void of any strong aromas from other cooking.

BAKED PEARS 4 firm but ripe Bosc pears Juice of 1/2 lemon 1/4 cup (60 mL) sugar 1/2 tsp (2 mL) cinnamon 2 tbsp (30 mL) water CINNAMON STREUSEL

1/4 cup (60 mL) all-purpose flour 6 tbsp (90 mL) dark brown sugar 2 tsp (10 mL) cinnamon 1 tbsp (15 mL) unsalted butter CAKE 6 tbsp (90 mL) unsalted butter, plus extra for greasing 2 cinnamon sticks, crushed 1 1/2 cups (375 mL) all-purpose flour 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) salt 1/3 cup (80 mL) vegetable oil 1 cup (250 mL) sugar

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AUTUMN 2019 FOOD & DRINK