LCBO Food & Drink Autumn 2019

1 Preheat the oven to 400°F (200°C). 2 Lay eggplant slices on a baking sheet and generously brush with olive oil on both sides; season with salt and pepper. Roast until gold­ en brown for 20 minutes, then flip each slice and roast 5 minutes more. 3 To make hummus, combine all the ingre­ dients in a food processor and blend until smooth, making sure to scrape down the sides. Adjust for seasoning, cover, and refrigerate. (Extra hummus will keep well, covered in an airtight container, for several days.) 4 Bring a medium saucepan of water to a boil, lower to a simmer and add eggs. Cook for 12 minutes, then drain and cover with cold water. Let sit for 5 minutes, then peel and slice eggs in half, lengthways. 5 To make the Israeli salad, toss the tomatoes, cucumber, green onion, parsley, lemon juice, olive oil and some salt and pepper in a med­ ium bowl to combine. Cover and set aside. 6 To make tahini, whisk together tahini, garlic and salt. Taste for seasoning and add a touch of warm water to thin it out if needed. (Tahini sauce will keep in a covered container in the fridge for up to 2 weeks.) 7 Slice the top off each pita (about 1 inch/ 2.5 cm) and carefully open the pocket. Spread a few tablespoons of hummus in each pita, add 3 to 4 slices of roasted eggplant, some cabbage, half a pickle, some Israeli salad, tahini sauce, and then the eggs. Add hot sauce if desired. Wrap each sandwich in parchment and serve at once. Serves 4 Alfresco family feasting from page 80 A NEW RIBOLLITA Ribollita is a classic Tuscan harvest soup enriched and thickened with day-old bread. This lighter version leaves out the usual beans and makes use of the bounty at our own local markets. If you don’t already save the rinds from your spent Parmesan, do! Otherwise you can purchase one from cheesemongers if you ask nicely. Chicken bones can be purchased at most full service butchers.

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2 Split leeks down the centre lengthwise and clean under running water; slice crosswise. Finely chop 2 cloves garlic.

2 leeks, white and light green part only 3 cloves garlic, divided 2 tbsp (30 mL) butter 1/2 small Savoy cabbage, cored and cut into 2-inch-thick (5-cm) wedges 1/2 cup (125 mL) dry white wine Salt and freshly ground black pepper 1/4 cup (60 mL) finely chopped fennel stalk and fronds Finely grated zest of 1 lemon 1 tsp (5 mL) finely chopped tarragon 6 thick slices sourdough bread, darkly toasted 1 For the chicken and Parmesan broth, com­ bine water, Parmesan rind(s), salt, pepper­ corns, onion and chicken bones in a large pot over medium heat; bring to a boil, reduce to low and simmer for 2 hours. Strain through a fine mesh sieve; return stock to pot (you should have about 8 cups/2 L). Vigorously boil uncovered for an additional 10 minutes to reduce further and concentrate flavour. Skim as much fat as possible from top and discard; keep broth warm. (Alternatively, make as much as 3 days ahead, leave fat in broth and chill. The solidified fat is easily removed prior to reheating.)

3 Heat butter in a large skillet over medium-low heat. Add leeks and garlic to pan and

cook, stirring from time to time, until softened (do not let brown), about 6 minutes. Arrange cabbage wedges overtop; pour wine over. Add 1/2 cup (125 mL) chicken and Parmesan broth, season with salt and pepper. Return to a boil, reduce to low and simmer, covered, for 20 to 25 minutes or until vegetables are tender. 4 Meanwhile, combine fennel stalk, fronds, lemon zest and tarragon in a small bowl. Finely chop remaining clove of garlic and stir to combine; set aside. 5 To serve, arrange a slice of toast in each of 6 soup bowls. Top toasts with an equal amount of vegetables. Divide broth between bowls, pouring over vegetables and toast. Garnish each with a sprinkling of the fennel mixture.

CHICKEN & PARMESAN BROTH 10 cups (2.5 L) water 4 oz (115 g) Parmesan rind 1 1/2 tsp (7 mL) salt 1/4 tsp (1 mL) whole black peppercorns

Serves 6

1/2 small onion, peel left on 2 lbs (905 g) chicken bones

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FOOD & DRINK AUTUMN 2019