LCBO Food & Drink Autumn 2020
Beer for dessert from page 117
2 cups (500 mL) lightly packed baby arugula 3 oz (85 g) creamy blue cheese, such as Saint Agur or Gorgonzola 1 Remove meat from fridge. Using a sharp knife, cut membrane from skirt steak, if still attached. Pat beef dry with paper towels. Rub steaks with oil, salt and pepper. Bring to room temperature. This will take 1 to 2 hours. 2 Meanwhile, separate beets and tops. Wash and scrub all. Thickly slice greens and refriger- ate until ready to use. Thinly slice leeks. 3 Toast pine nuts in a frying pan set over me- dium heat until lightly golden, 4 to 5 minutes. Turn pine nuts on to a plate and set aside. Melt 1 tbsp (15 mL) butter in a large frying pan set over medium-high heat. When bubbling, add leeks. Cook, stirring often until softened, 7 to 8 minutes. Remove from heat and set aside in pan until just before serving. 4 Peel beets. Thinly slice each raw beet, working carefully and making sure not to slice straight through to the bottom, so leaving the base intact. If you accidentally slice all the way through here and there, don’t stress; the foil will hold the pieces together. Set 1 large or 2 medium beets on a square of foil. Repeat with remaining beets and more foil. Cut 1 tbsp (15 mL) butter into small cubes. Scatter butter over beets and sprinkle with salt and pepper. Top with a thyme sprig. Wrap each beet with the foil they’ve been set on. 5 Preheat barbecue to medium-high. 6 Place beets on one side of grill. Barbecue beets until fork-tender, about 30 minutes. Carefully poke beets through the foil with a fork. When beets are almost tender, turn off one side of grill. Move beets to that side. In- crease other side of grill to high. When really hot, barbecue steaks until done as you like. If using skirt steak, sear for about 2 to 3 minutes per side for medium-rare. If using rib-eye, grill for about 4 minutes per side for medium-rare, depending on the thickness of the steak. 7 When done, remove beets to plates and steak to a platter. Loosely cover with foil. Let steak rest for 10 minutes while you sauté the greens. Set pan with sautéed leeks over medium-high. When warm, slowly begin to add prepared beet greens. Cook, stirring occasion- ally until wilted, 2 to 4 minutes. When done, stir in arugula and remove from heat. 8 If using skirt steak, thinly slice against the grain. Divide steaks between plates. Crumble blue cheese overtop. Divide greens and foil packets between plates. Sprinkle greens with pine nuts. Serve immediately.
MAPLE-BEER-CANDIED BACON Opt for high-quality thick-cut bacon in this simple recipe. Use as a topping on desserts, to garnish a stout, porter or maple-flavoured brew, or serve it as part of a cheeseboard. 1/4 cup (60 mL) Mill Street 100th Meridian Organic Amber Lager
1/4 cup (60 mL) maple syrup 1/2 cup (125 mL) brown sugar 1 lb (455 g) thick-cut bacon 1 Preheat oven to 400°F (200°C).
One-pan sumac-roasted chicken with colourful beets It’s easy to see why piling all your meal’s ingredients on to a baking sheet and roasting them together has become such a popular technique. It’s a simple way to get dinner on the table plus the juices and flavours meld and mix so the result is super tasty.
2 Whisk beer, maple syrup and brown sugar together. Lay bacon on a wire rack atop a lined baking sheet and bake for 10 minutes. Brush bacon with glaze, turn over and brush other side and bake for 8 minutes, repeat glazing step one more time and bake for another 8 minutes. Let bacon cool. Wrap each piece with wax or parchment paper to prevent sticking and store in an airtight container for up to 2 weeks in the fridge or 6 months in the freezer. Makes 10 to 12 pieces
6 large, 9 medium or 12 small beets, preferably a mix of colours
1 red onion, cut into thin wedges 2 to 3 tbsp (30 to 45 mL) olive oil, divided
1 tsp (5 mL) sumac, divided 1/2 tsp (2 mL) salt, divided 2 to 3 lbs (905 g to 1.36 kg) skin-on, bone-in chicken legs or breasts, or a mix
On the beet from page 96
1 Preheat oven to 450°F (230°C).
Buttery hasselback beets with sautéed greens & grilled steak with blue cheese Riff on a classic steak dinner with beets by using them and their leafy tops in place of the classic potato and wilted spinach sides. Just like with potatoes, hasselback-style beets cook up a bit more quickly, getting nicely coated in butter, and they make for a pretty dish. The greens are sautéed with tender leeks and finished with aru- gula and toasty pine nuts. And the blue cheese is for the steak, but its rich, savoury flavour really goes with everything on the plate. 2 lbs (905 kg) bavette (skirt) steak or 4 rib-eye steaks, at least 1 inch (2.5 cm) thick 2 to 3 tsp (10 to 15 mL) olive oil 1 tsp (5 mL) each kosher salt and coarsely cracked black peppercorns, plus more for beets 4 large or 8 medium-size beets with greens attached, about 2 bunches 2 leeks, white part only, cut in half and rinsed 1/4 cup (60 mL) pine nuts
2 Trim and scrub beets, then peel with a vegetable peeler. Leave small ones whole, cut medium ones into quarters and large beets into chunky pieces. Tumble onto a large baking sheet along with prepared onion. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with about half of the sumac and salt. Toss to mix, adding a little more oil, if needed. Make room for chicken pieces by nestling into the beets. Drizzle chicken with a little of remaining oil, about 1 more tbsp (15 mL). Sprinkle with remaining sumac and salt. Rub into skin, adding a little more oil, if needed. 3 Place baking sheet with prepared ingre- dients in oven. Reduce oven temperature to 400°F/200°C (the preheated higher tem- perature will help make the skin crispy). Bake in centre of preheated oven until chicken is cooked through and beets are fork-tender, about 40 minutes.
2 tbsp (30 mL) butter, divided 4 fresh thyme sprigs (optional)
Serves 4
Serves 4
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AUTUMN 2020 FOOD & DRINK
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