LCBO Food & Drink Autumn 2024

PIZZA BEANS The clever idea to give beans the pizza treat ment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time. 1/2 cup (125 mL) unsalted vegetable stock 2 cans (each 540 mL) white kidney beans, drained, rinsed 1/3 cup (80 mL) chopped basil Freshly ground pepper to taste 1/4 cup (60 mL) finely grated Parmigiano‑Reggiano 6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL) 16 baguette slices, cut just under 1. Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy duty baking sheet with foil. 2. Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper. 3. Remove from heat and sprinkle with Parme san then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes. 5. When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 sec onds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scat ter basil leaves overtop beans for garnish. 4. While beans are baking, arrange baguette slices on prepared baking sheet. 11/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone 3/4 inch (2 cm) thick on a bias 2 cloves garlic, peeled, halved Extra virgin olive oil for drizzling Flaky sea salt to taste Basil leaves to garnish

SALMON FISH STICKS WITH PROSCIUTTO, MUSHROOMS & PESTO TARTAR SAUCE In this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flat ters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this prepara tion. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. PESTO TARTAR SAUCE 2 tbsp (30 mL) finely chopped shallot 1 tbsp (15 mL) fresh lemon juice 1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise 1/2 cup (125 mL) full-fat sour cream 3 tbsp (45 mL) stirred basil pesto (without cheese) Salt and freshly ground pepper to taste FISH STICKS 1 tbsp (15 mL) olive oil, plus more for brushing 1 tbsp (15 mL) unsalted butter 1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced Salt and freshly ground pepper to taste 1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir 11/2 lbs (680 g) salmon fillet, cut from tail end, skin removed 1. For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week. 2. For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stir ring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool. 3. Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper. 5. Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 11/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 4. Preheat oven to 400°F (204°C). 16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each

6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.) 6. Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce. SPICY SWEET-AND-SOUR PORK WITH MANGO The Chinese family of sweet-and-sour dishes goes back millennia. The modern, Western ized version is one of the most popular takeout dishes, though some versions can be heavy on the sugar and food dye. This recipe brings some heat to the equation and swaps in mango for pineapple. Bonus: It’s a rare stir-fry that can easily be doubled—see the TIP below. SAUCE 1/4 cup (60 mL) ketchup 1/4 cup (60 mL) cider vinegar 3 tbsp (45 mL) packed light brown sugar 2 tbsp (30 mL) water 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) sriracha sauce 11/2 tsp (7 mL) cornstarch STIR-FRY 1 lb (455 g) trimmed pork loin from rib end or tenderloin, cut into 1-inch (2.5-cm) chunks Salt to taste 1 large egg, lightly beaten 1/2 cup (125 mL) cornstarch, divided 1/2 cup + 1 tbsp (125 + 15 mL) canola oil, divided 1 bunch green onions, trimmed, cut into 1-inch (2.5-cm) pieces 1 fresh red finger chili, thinly sliced into rounds 1 firm-ripe Ataulfo mango, cut into chunks, about 1 cup (250 mL) Cilantro leaves to garnish Steamed jasmine rice for serving 2 tsp (10 mL) minced garlic 2 tsp (10 mL) minced ginger Serves 4 to 6 as a main or 8 to 10 as an appetizer

1. For the sauce, whisk all ingredients in a bowl until smooth. Set aside.

2. For the stir-fry, place pork in a mixing bowl and season with salt. Mix in egg then mix in 1/4 cup (60 mL) cornstarch with your hands until meat is coated with a sticky batter. Place remaining 1/4 cup (60 mL) cornstarch in a large freezer bag.

Serves 6 to 8 as an appetizer

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