LCBO Food & Drink Autumn 2022

4. Pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in polenta. Reduce heat to medium low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in cooked kale, butter and roasted garlic until evenly mixed. Garnish with parsley and lemon zest, if you like. With the help of a couple of kitchen gadgets, you can put together this stunning vegetarian main. Get the look with a French style rectangular tart pan for the tender pastry and create a pretty effect by slicing vegetables with a mandoline and then fanning them. Don’t fret if you don’t have a rectangular pan or mandoline, you can always improvise using a round tart pan and a very sharp knife for slicing. PASTRY Vegetable oil for greasing 1 1/2 cups (375 mL) all-purpose flour 1/4 tsp (1 mL) salt 1/2 cup (125 mL) salted butter, cubed 3 to 4 tbsp (45 to 60 mL) cold water 1 tbsp (15 mL) freshly squeezed lemon juice FILLING 1 package (125 g) block cream cheese, cut into cubes, at room temperature 1 egg 6 basil leaves Generous pinch salt 1/2 medium-size butternut squash, about 1 lb (455 g) 3 small beets, peeled GARNISH 6 tbsp (90 mL) olive oil 2 or 3 basil sprigs, washed and dried thoroughly 1 container (250 g) burrata Serves 6 as a side dish SQUASH-BEET TART WITH BURRATA & FRIED BASIL

lightly with some of the reserved garnish oil. Microwave each plate of vegetables 3 minutes. Set aside to cool. 7. Pour and spread cream cheese mixture over base of chilled crust then arrange vegetable slices in three rows (two squash rows and one beet row) overtop. Brush with more of the reserved oil. 8. Bake in centre of oven on a baking sheet until vegetables are tender and crust is lightly golden, about 45 minutes. 9. While tart is baking, to take the chill off the burrata, remove from fridge, drain and loosely cover while bringing to room temperature. 10. When tart is done, remove from oven and let cool at least 10 minutes. When cool enough to handle, remove from tart pan. Set on a platter or cutting board. Sprinkle with salt. Top with burrata. Drizzle with remaining reserved oil. Scatter fried basil overtop. Or slice tart, topping each serving with a piece of burrata, drizzling with oil and garnishing with fried basil. Sprinkle burrata with a little more salt. Serve with Triple-A Salad (recipe next page). [ WHAT TO SERVE ] Louis Jadot Bourgogne Pinot Noir VINTAGES ESSENTIALS 162073, $30.95 This delectable tart calls for a wine with a lush texture, a vibrant expression of fruit and lively acidity. This red Burgundy (Pinot Noir) checks all the boxes. Serves 6 Saintly Sparkling Rosé VQA LCBO 16767, $18.95 Sparkling wines work with almost anything on the table. The meal’s savoury character is elevated by this bubbly’s watermelon, berry and floral notes, creating a match made in heaven.

Flaky salt like Maldon

[ WHAT TO SERVE ] 13th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95 This lively Gamay has bright acidity, wild berry notes and earthy elements, making it an optimal food-pairing companion. The dish’s richness is countered by the wine’s vivaciousness. an excellent base for saucy mains. This hearty version is also delicious on its own with a fresh grating of Parmesan. Be sure you’re not grabbing instant polenta; it pales in comparison to the real deal. 2 heads garlic 2 to 4 tbsp (30 to 60 mL) olive oil, divided 2 bunches black kale 1/2 to 1 tsp (2 to 5 mL) salt 3 2/3 cups (900 mL) chicken broth 2 1/4 cups (560 mL) water 1 cup (250 mL) stone-ground cornmeal or polenta (not instant) 3 tbsp (45 mL) unsalted butter Chopped parsley and lemon zest to garnish (optional) BLACK KALE POLENTA Lovingly stirred polenta makes 2. Slice off top of each garlic head. Place, cut side up, over a square of foil. Drizzle each head with about 1 tsp (5 mL) oil. Tightly wrap in the foil. Roast until cloves are very tender when pierced with a fork, 30 to 40 minutes. Remove from oven. Carefully open foil and let cool. When cool, squeeze cloves from their papery skins and set aside. 3. Remove kale leaves from stems and thinly slice. Heat 2 tbsp (30 mL) oil in a large, wide pot over medium-high heat. Add half of kale. Season with salt. Cook, stirring often until kale begins to wilt, about 5 to 7 minutes. If pan is dry, add remaining oil. Add remaining kale to pot. Season and continue cooking until wilted. Remove to a bowl. 1. Preheat oven to 300°F (149°C).

1. For the crust, lightly oil a 7 x 11-inch (18 x 28-cm) rectangular tart pan with removable bottom. Place flour and salt in a food processor. Whirl until mixed. Add butter. Pulse until coarse crumbs form. Add water and lemon juice. Pulse until mixture begins to come together. Transfer dough to a lightly floured surface and gather into a ball. 2. Place dough in centre of prepared pan. Using the palm of your hand, press dough from middle of pan to edges. With your fingertips, press dough up sides of pan until dough is even with top of pan rim. For a more polished result, the pastry can be rolled into a rectangle and fitted into the prepared pan. Pastry won’t be very thick. Cover and freeze until firm, about 1 hour. Or if making crust ahead of time, refrigerate overnight. 3. A little while before baking the tart, whirl cream cheese, egg, 6 basil leaves and salt in a food processor until mixture is smooth and basil is flecked throughout. 4. Prepare basil garnish. To fry basil, heat olive oil in a small frying pan over medium heat. Add basil sprigs and cook until crisp, 1 to 2 minutes. Using a slotted spoon, remove to a paper towel–lined plate. Set the cooking oil aside for coating the vegetables later on. 5. When chilled crust is almost ready, preheat oven to 350°F (177°C). 6. Prepare vegetables. Cut the top half from squash at about where it starts to curve out to the large part. Peel. Cut in half lengthwise. Using a mandoline and safety guard, thinly slice squash into paper thin half-moon slices. Next, use mandoline to slice beets. Arrange squash and beet slices over separate microwaveable plates. Brush

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