LCBO Food & Drink Autumn 2024

solids. Discard solids. In a medium mixing bowl, whisk lemon juice, Dijon and honey until honey is dissolved. Slowly whisk in lemon oil until thick and emulsified. Stir in shallots. Season with salt and pepper. Transfer to a glass jar. Cover and refrigerate up to 5 days. Shake well before using.

3. Peel potatoes. On a mandoline, thinly slice potatoes into rounds a hair less than 1/8-inch (3-mm) thick. Place in a large mixing bowl. Drizzle with melted butter. Mix thoroughly. Layer potatoes, slightly overlapping, in prepared pan, seasoning each layer with salt. Discard any potato juices in bowl then scrape any remaining butter in bowl over potatoes. Fold overhanging parchment on top of potatoes. Cover pan with foil and place on a small baking sheet. Bake on middle rack until a paring knife inserted in centre meets with little resistance, 21/4 to 21/2 hours. Remove from oven. 4. Remove foil, but leave parchment overtop. Cut a piece of heavy cardboard to fit on top of potatoes. Wrap cardboard in foil then plastic wrap. Place on top of potatoes and weigh down with two heavy unopened cans or jars of food. Cool 2 hours then transfer potatoes with weights to refrigerator. Chill overnight and up to 2 days. 5. Remove weights and cardboard. Unfold parchment overhangs. Loosen sides with a palate knife. Vigorously invert pan onto a cutting board. Remove and discard parchment paper. Pat potato loaf dry with paper towel. Using a sharp chef’s knife, square off potato sides. (Scraps can be fried in a nonstick frying pan for rustic potato hash.) Cut potato loaf into 8 equal slices. Cut each slice crosswise into three equal rectangles. Place on a baking sheet and gently blot dry with paper towel.

2. Set oven rack on middle shelf. Preheat to 400°F (204°C).

3. Lay out a rectangle of foil big enough to wrap beets. Place beets in middle in a row. Drizzle with 1 tbsp (15 mL) olive oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 hour. Remove from oven and carefully open foil to cool. 4. While beets are baking, place potatoes in a baking dish that will fit them in one layer. Add bay leaf, garlic and thyme. Drizzle with remaining 2 tbsp (30 mL) olive oil. Season with salt and pepper. Stir to coat potatoes evenly. Cover tightly with foil and bake until a paring knife inserted in centres meet with just a little resistance, 35 to 45 minutes. Remove from oven and carefully open foil to cool. Discard bay leaf and thyme. Save garlic for another use. 5. When beets are cool enough to handle, peel, trim and cut into thick wedges. Place in a mixing bowl. Drizzle with a little lemony dressing. Season with salt and pepper. Mix and set aside. 6. When potatoes are cool enough to handle, cut in half lengthwise and place, cut sides up, on a baking sheet. Brush cut sides with a little dressing. Set aside. 7. To serve, line a serving platter with radicchio. Season lightly with salt and pepper. Arrange beets, potatoes and red onion overtop. Drizzle generously with dressing, saving rest for another use. Top with feta, sunflower seeds and tarragon.

POTATO & BEET SALAD WITH RADICCHIO, FETA & LEMONY DRESSING For a change from the usual spuds-only show, this potato salad also features earthy beets, bitter radicchio and tangy feta all tied together with a lemony dressing. If you can’t find fingerlings, use white or red mini pota toes, and if radicchio isn’t your thing, substitute Boston lettuce. LEMONY DRESSING 1/4 cup (60 mL) extra virgin olive oil 1/4 cup (60 mL) sunflower oil 1 large lemon, washed 3 tbsp (45 mL) fresh lemon juice 1 tbsp (15 mL) Dijon mustard 1 tsp (5 mL) honey 1 tbsp (15 mL) minced shallot Salt and freshly ground pepper to taste 3/4 lb (340 g) beets, about 3 medium 3 tbsp (45 mL) olive oil, divided 3/4 lb (340 g) small fingerling potatoes 1 bay leaf 3 large cloves garlic, unpeeled, lightly crushed 3 sprigs thyme Salt and freshly ground pepper to taste 1 medium head radicchio, torn into large pieces 1/3 cup (80 mL) thinly sliced red onion 3 oz (85 g) feta, thinly sliced 2 tbsp (30 mL) roasted sunflower seeds Tarragon leaves to garnish 1. For the dressing, combine oils in a small mixing bowl. Using a rasp, finely grate lemon zest into oil. Stir briefly to combine. Cover and let stand 30 minutes. Pass through a fine-mesh strainer into a measuring pitcher, pressing on

6. Preheat oven to 250°F (121°C). Set a cooling rack over a large baking sheet.

7. Heat a thin layer of oil in a large, heavy-duty, nonstick frying pan over medium-high heat. Working in three batches, fry potato slices until deep golden-brown, 4 to 5 minutes per side. (To minimize mess, use a splatter screen while frying and cover the other burners with baking sheets or foil.) Transfer cooked potato cakes to cooling rack and keep warm in oven while frying others.

8. Transfer potatoes to a warmed serving plat ter. Sprinkle with chives. Serve immediately.

Serves 6 to 8

Serves 6 to 8

WHAT TO SERVE Château de Montgueret Crémant de Loire Brut LCBO 217760, $22.95

WHAT TO SERVE Bouchard Ainé & Fils Beaujolais Superieur LCBO 9431, $17.00

Reward yourself for all the work this dish requires with a glass of brut bubbly; its tart acidity, citrus notes and sparkle cut through the thousand layers of potato and butter.

Served slightly chilled, a fresh, lightweight and fruit-forward Gamay will dance along with the salad without treading on the toes of the other ingredients.

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