LCBO Food & Drink Autumn 2022

TRIPLE-A SALAD Toss together an A+ salad with a combination of arugula coated in fresh, lemony dressing, Asiago (Parmesan’s creamier, nuttier cousin) and crunchy almonds. Look for tamari almonds in the bulk section of your local grocery store. They offer delicious flavour and allow you to skip the step of toasting the nuts.

smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature. 2. Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16 -inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough. 3. Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking. 4. To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce. BRUSSELS SPROUTS & CRISPY, SPICY CRUMBS LINGUINE Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp Makes 1 lb (455 g) pasta for 4 servings

DRESSING 1 large lemon 1 tsp (5 mL) honey Salt and pepper 3 tbsp (45 mL) grapeseed or olive oil

SALAD 1 pkg (142 g) baby arugula

1/2 cup (125 mL) shaved Asiago 1/2 cup (125 mL) toasted almonds, preferably tamari 2 tbsp (30 mL) chopped chives 1. Zest and juice lemon into a large bowl. You should have about 3 tbsp (45 mL) lemon mixture. Add honey, salt and pepper. Slowly whisk in oil in a steady stream. Add arugula. Toss to coat. Divide between plates. Top with Asiago, almonds and chives. UMAMI BRODO WITH PARMESAN & PORCINI Parmesan rinds and dried porcini fortify homemade or store-bought broth with umami flavour for a tasty twist on traditional brodo (a broth-based Italian soup). 8 cups (2 L), or 2 cartons (each 900 mL) store-bought, chicken or vegetable broth 1 Parmigiano-Reggiano rind plus more cheese for grating (optional) 1/2 cup (125 mL) dried porcini mushrooms 1 tbsp (15 mL) olive oil 6 shiitake mushrooms or 3 king or oyster mushrooms, thinly sliced 6 cremini or button mushrooms, thinly sliced Serves 6

RICH & TENDER HOMEMADE PASTA DOUGH Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (see next page). You’ll need a pasta roller for this endeavour. 2 cups (500 mL) all-purpose flour, plus extra for dusting 1 1/2 tsp (7 mL) kosher salt 3 eggs 1 yolk Semolina or all-purpose flour, for dusting 1. Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly

Pinch salt Handful of enoki mushrooms (optional) 2 tbsp (30 mL) chopped chives Generous grinding black pepper 1. Bring broth to a gentle simmer over medium-high heat. Add cheese rind. Reduce heat so broth is gently heating for 40 minutes. Add porcini. Heat 15 more minutes. 2. Meanwhile, heat oil in a large saucepan. Add shiitake and cremini mushrooms. Sprinkle with salt. Cook, stirring often, until softened, 4 to 6 minutes. Divide mushrooms between bowls. 3. Strain and divide broth into soup bowls with sautéed mushrooms. Garnish with enoki and chives. Sprinkle with grated cheese and black pepper, if you like.

Serves 6 to 8

168 FOOD & DRINK AUTUMN 2022

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