LCBO Food & Drink Autumn 2020

CACIO E PEPE BEET & RICOTTA GNOCCHI Beets lend sweet, earthy depth of flavour and hot pink colour to classic gnocchi pillows. Finishing with lemon brightens the taste of the dish. Take care when adding, tasting and adjusting as needed—the same goes for incor- porating the pepper and cheese. 1 lb (455 g) beets, about 3 medium beets or 2 very large ones 1 egg 3/4 cup (175 mL) smooth traditional ricotta 1 tsp (5 mL) salt 2 3/4 to 3 cups (675 to 750 mL) all-purpose flour, divided 1/4 cup (60 mL) butter, divided 1/2 tsp (2 mL) coarsely cracked pepper, divided 1/2 cup (125 mL) freshly grated Parmigiana‑Reggiano, divided 1 lemon 2 tsp (10 mL) coarsely chopped chives, divided, for garnish 1 Preheat oven to 400°F (200°C). 2 Scrub and trim beets. Using a fork, pierce beets all over. Wrap each in foil. Set on a baking sheet and roast in centre of preheated oven until fork-tender, 1 to 1 1/2 hours. When cool enough to handle, peel. Let cool com- pletely. 3 Meanwhile, line 2 baking sheets with parchment. 4 In a food processor, whirl cooled beets, scraping down sides occasionally, until puréed. Add egg, ricotta and salt. Whirl to mix. Add 2 1/2 cups (625 mL) flour. Mix on low until mixture begins to become a dough, adding more flour as needed. The dough will be very soft. Turn onto a heavily floured surface. Turn dough, coating the dough in flour. Cut into 6 portions. Using your hands, roll and shape a piece into a thin log about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5-cm) pieces. Remove to pre- pared baking sheets. Repeat with remaining dough. You should have about 64 pieces total. This is not a classic gnocchi so that’s an excuse to skip the tedious shaping with a fork. 5 Bring a large pot of salted water to a boil. When ready, drop about 2-dozen prepared beet gnocchi into boiling water at a time, spacing each apart. Gently boil until gnocchi rise to the surface, become tender and change colour slightly, 8 minutes. (Using a slotted spoon, loosen any gnocchi from the bottom after a couple of minutes of cooking.) Still using the slotted spoon, remove to a strainer, then a large platter or baking sheet. You will need to cook in several batches.

1 cup (250 mL) granulated sugar 2 tsp (10 mL) vanilla extract

6 For serving, cook gnocchi in 2 batches. For each batch, melt 2 tbsp (30 mL) butter in a large frying pan set over medium heat. When bubbling, add boiled gnocchi. Cook until nicely coated, 2 to 3 minutes. Sprinkle with half of pepper and cheese and stir. Re- move to plates. Finish with a squeeze of lemon juice and more freshly cracked pepper, if you like. Garnish with half of chives. Repeat with remaining ingredients. Serve warm.

2 to 3 tbsp (30 to 45 mL) organic red beet soluble crystals, for garnish (optional)

1 For cheesecake, place beets in a large pot of water. Bring to a boil. Simmer until tender, about 1 to 1 1/2 hours. Timing varies depending on the size of your beets. When done, drain and rinse with cold water. When cool enough to handle, slip off skins. Set aside and let cool completely. Cut into quarters. 3 Lightly coat an 8-inch (2-L) cake pan with butter. Whirl beets in a food processor until puréed. Cut cream cheese into cubes. Whirl in food processor until smooth, scraping down sides as necessary. Add 1/2 cup (125 mL) sugar, 1 egg, 1 tbsp (15 mL) flour and 1 tsp (5 mL) va­ nilla. Whirl until smooth, scraping down sides, as needed. 4 Prepare brownie mixture. In a small bowl, whisk 1 cup (250 mL) flour with cocoa and 1/2 tsp (2 mL) salt. Using a serrated knife, coarsely chop chocolate. 5 Place chocolate and butter in a medium saucepan and set over low heat. Stir con- stantly until melted, 3 to 5 minutes. Set aside to cool. Or place in a medium-size microwave-proof bowl along with butter. Microwave chocolate and butter on med­ ium until almost melted, 3 to 5 minutes. Use a rubber spatula to stir chocolate halfway through microwaving. Then stir until smooth. Let cool completely. 6 In a large bowl, whisk 3 eggs. Add 1 cup (250 mL) sugar and 2 tsp (10 mL) vanilla. Using a spatula, scrape in cooled chocolate mixture, then stir until evenly mixed. Gradually stir in flour mixture, just until almost mixed. (Over- mixing toughens brownie base.) Spread batter in prepared pan. Smooth top. 7 Pour beet-cream cheese mixture overtop and smooth surface. 8 Bake until edges are set and cheesecake fill- ing is fairly set when jiggled, 55 to 70 minutes. Don’t overbake. Remove pan to a rack and cool. Cover and refrigerate until firm. Make sure cake is completely cool before covering. Trapped steam can cause beets to discolour. Cake will keep well, covered and refrigerated, for up to 2 days. Just before serving, sprinkle with beet crystals. 2 Preheat oven to 325°F (160°C).

Makes 6 to 8 servings

BEET & BROWNIE CHEESECAKE Beets are the base of some sugars, so it only makes sense that this typically savoury ingre- dient should get the sweet treatment. Try a riff on the classic red velvet by topping a batch of fudgy brownie cake with bright pink cheese- cake. Garnish with beet crystals for something new. They can be found in most health food stores, and a sprinkle of them on this cake is reminiscent of fun pop rocks candy (but probably a bit better for you). I really liked the results with Salus brand Red Beet Soluble Crystals. BEET CHEESECAKE 1 lb (455 g) beets, scrubbed and trimmed Butter for greasing pan, about 1 tbsp (15 mL) 1 block (250 g) cream cheese 1/2 cup (125 mL) granulated sugar 1 egg 1 tbsp (15 mL) all-purpose flour 1 tsp (5 mL) vanilla extract

BROWNIE 1 cup (250 mL) all-purpose flour 1/4 cup (60 mL) cocoa powder 1/2 tsp (2 mL) salt 6 1/2 oz (186 g) semi-sweet chocolate 1/2 cup (125 mL) unsalted butter 3 eggs

Makes 8 to 10 slices

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AUTUMN 2020 FOOD & DRINK