LCBO Food & Drink Autumn 2023

RECIPES WITH WINE, BEER AND SPIRIT PAIRINGS BY THE LCBO’S CUSTOMER ENGAGEMENT GROUP.

Mood Food from page 154

DOUBLE-DOWN SAUCED SHELLFISH WITH ’NDUJA & GARLIC TOASTS Match your amusingly flippant mood with a shellfish recipe that can be made however you like. Quickly steam up a more upscale ver sion with clams, wine and ’nduja—or go cheap and cheerful with mussels paired with beer and bacon (which you may happen to have in the fridge already).

3. Prepare shellfish. If using pancetta or bacon, place in a large, wide pot. Set heat to medium. Cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove to a paper towel–lined plate. You can leave 1 tbsp (15 mL) fat in the pan and just use 2 tbsp (30 mL) butter. Add butter to pan. If using ’nduja, melt full amount of butter. When butter is bubbling, add shallots. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add ’nduja (but not pancetta or bacon), garlic and chili flakes. Continue to cook, stirring occasionally until hot and incorporated, about 2 minutes. Pour in wine. Simmer until reduced by about half, about 2 to 4 minutes. Gently add clams or mussels. Cover and cook until they open, 6 to 10 minutes. Using a slotted spoon, remove shellfish to shallow bowls as they open. 4. Stir cream into shallot broth in pan. Bring to a simmer. Pour over shellfish in bowls. 5. Add toasts to edge of bowl or a side plate. Sprinkle shellfish with cooked pancetta or bacon. Drizzle both toasts and shellfish with vinaigrette. Makes 4 appetizer or 2 main course servings HOW TO CLEAN CLAMS Place clams in a large bowl filled with fresh, cold water mixed with 1/4 cup (60 mL) table salt. Let stand for 30 minutes. Remove from water. Gently scrub with a soft bristled brush and wipe off any grit and sand, rinsing in cold water. Discard any broken or open clams that don’t close with a good tap. HOW TO CLEAN MUSSELS Rinse under cold water and scrub clean with a soft bristled brush. As you go, check along edges for the “beard,” a stringy bit that you might find along the outer edge of the shell. Pinch the beard between your fingers and pull out and away from the mussel and then down toward the hinged end to remove. Discard any broken or open mussels that don’t close with a good tap. WHAT TO SERVE Vignerons de Buxy Buissonnier Montagny Chardonnay VINTAGES ESSENTIALS 382879, $24.95 The spicy ’nduja calls for a wine with a lush texture, creamy flavours, vibrant fruit expression and lively acidity. This Burgundian Chardonnay checks all the boxes!

THE ULTIMATE CHILL CAPRESE Impressive and loaded with flavour, this style of salad (like a hefty caprese) is made for laid-back gatherings where you don’t want to stress—or cook, for that matter. It’s layered up for a mix of ingredients (like a seven-layer dip), and you can easily shop at your conve nience and even several days in advance. Chill with friends and, when you’re feeling snacky, pull everything together in mere minutes. Make the dish more substantial by having some baguette on hand, and friends can tear and add if they like. Start off with making pickly onions by soaking some thinly sliced red onion in fresh lemon and lime juice, stirred with a bit of salt. Get out an impressive platter and layer it up with slices of tomatoes, about 4 sliced, and using a mix of colours because it looks great. Add chunky pieces or small balls of your favourite creamy cheese—think torn burrata, buffalo mozzarella balls or goat cheese. Drizzle some tasty olive oil over everything. Sprinkle with sea salt—kosher or flaky Maldon are also great options, but a small amount of regular table salt will do, too. Layer it up with some olives (black sundried from the deli counter are excellent here). Scatter with those pickled onions and some crispy chickpeas (see TIP below). Stir pomegranate molasses with fresh pomegranate seeds before spooning over everything or just use the seeds. Finish it up with a generous sprinkling of chopped dill and parsley. This will likely serve 6 to 8 people. TIP Buy crispy chickpeas or make some by liberally oiling up some dry chickpeas and roasting them for 25 to 30 minutes at 400°F (204°C) with salt and spices.

VINAIGRETTE 2 shallots, finely chopped 2 garlic cloves, minced

1/4 cup (60 mL) white wine vinegar 1/4 cup (60 mL) extra virgin olive oil 1/4 cup (60 mL) finely chopped parsley, cilantro or basil

TOASTS 4 to 8 large, thick slices of hearty sourdough

1 tbsp (15 mL) extra virgin olive oil 1 garlic clove, peeled and cut in half

SHELLFISH & SAUCE 1/4 cup (60 mL) ’nduja (spreadable spicy salami) or 1/4 lb (115 g) pancetta, cut into small cubes, or bacon slices, chopped 2 to 3 tbsp (30 to 45 mL) butter 2 shallots, finely chopped 2 garlic cloves, minced 1/4 tsp (1 mL) chili flakes (optional) 1/2 cup (125 mL) white wine, preferably dry, or beer (feel free to use leftover as long as it still tastes good) 2 lbs (905 g) scrubbed and cleaned pasta clams or mussels (cleaning directions follow) 1/2 cup (125 mL) heavy cream (35%) 1. To prepare vinaigrette, add shallots, garlic and vinegar to a bowl. Slowly whisk in oil until evenly mixed. Whisk in herbs. 2. To prepare toasts, brush both sides of each bread slice with oil. Toast on a tray in a toaster oven or oven until lightly golden. When cool enough to handle but still warm, rub each toast with garlic on both sides. It’s okay to serve these at room temperature. It’s more important that you can pay special attention to cooking the shellfish. Or if you’d like to serve toasts warm, perhaps designate someone else to be in charge of toasting.

WHAT TO SERVE Banfi Principessa Gavia Gavi VINTAGES ESSENTIALS 250696, $19.95

This Italian white is an ideal match for our spin on caprese salad. Citrus and herbal notes find familiar flavours in the dish, completing the pairing.

FOOD & DRINK AUTUMN 2023 161