LCBO Food & Drink Autumn 2024

Comfort Zones from page 121

BUREK WITH ROASTED PEPPERS & FETA BY SEBOUH YACOUBIAN “I like to eat my burek with a fried egg on top. Last year at the restaurant, for Mother’s Day, we pan-fried it instead of baking it and served it with a fried egg and Hollandaise sauce on top. It was almost like an Eggs Benny.” 1 medium red bell pepper 1/4 cup (60 mL) extra virgin olive oil, divided, plus more for greasing pan 2 tsp (30 mL) paprika Salt and freshly ground pepper to taste 14 oz (395 g) good-quality feta, coarsely grated 1/2 cup (125 mL) finely chopped parsley 3 green onions, trimmed, thinly sliced 16 frozen phyllo sheets, thawed in fridge 1 large egg 1 tbsp (15 mL) water 1. Preheat oven to 500°F (260°C). (If you have one, a toaster oven is great for this task.) 2. Place pepper on a small baking pan lined with foil. Roast in top third of oven until skin is black and flesh is soft, 30 to 40 minutes. Transfer to a medium bowl and cover. Let cool for 1 hour. 3. Remove and discard skin, stem and seeds from pepper. Drain any juices. Transfer pepper flesh to bowl of a food processor with 2 tbsp (30 mL) oil and paprika. Season with salt and pepper. Process, scraping down sides if needed, until smooth, about 1 minute. Transfer to a medium bowl. Add feta, parsley and green onion. Mix until fully combined. (Mixture can be transferred to an airtight container and refriger ated up to 1 day.) 4. Preheat oven to 375°F (191°C). Generously oil a deep 9 x 13-inch (23 x 33-cm) metal baking pan. Line bottom with parchment, overhanging edges on two shortest sides. 5. Stack phyllo sheets on work surface. Using a sharp knife, trim to 9 x 13-inch (23 x 33-cm) in size. (Discard excess or save for another use.) Loosely cover phyllo with a damp kitchen towel. 6. Lay 1 sheet of phyllo in bottom of prepared pan. Brush very lightly with a trace amount of remaining 2 tbsp (30 mL) olive oil. Repeat, stack ing with 3 more sheets and ending with olive oil. Spoon over one third of filling, spreading evenly in a thin layer to cover phyllo fully. Repeat entire process two more times, using 8 more sheets of phyllo and remaining two thirds of filling. For the final layer, lay 1 more sheet of phyllo overtop of filling. Brush very lightly with a trace amount of oil. Repeat, stacking with 3 more sheets, leaving the final layer without oil.

3. Bring a large pot of salted water to a boil. Add shrimp and cook, just until shrimp are pink, 2 to 3 minutes. Immediately transfer to a bowl of ice water. Cool, drain and transfer to a bowl. Cover and refrigerate. 4. Position rack in the centre of oven. Preheat to 500°F (260°C). 5. Combine tomatoes, onion and remaining 2 garlic cloves in a large cast-iron pan. Add 1 tbsp (15 mL) oil. Toss to coat. Season with salt. Roast on middle rack for 20 minutes. Remove garlic to a small bowl and continue roasting until tomato skin is lightly charred, 10 to 15 minutes. 6. Meanwhile, add guajillo chili to a medium bowl. Cover with boiling water. Let stand until hydrated, about 30 minutes. Drain. 7. Heat a small frying pan over medium-high heat. Add tortilla. Cook until golden, about 1 to 2 minutes per side. Transfer to a plate and set aside. 8. Place roasted tomato mixture and any juices, roasted garlic, guajillo, 1 cup (250 mL) stock and jalapeños in a blender. Blend on low to combine roughly, about 30 seconds. Break tortilla into pieces and add to blender along with epazote (if using) and oregano. Season with salt. Raise speed to high and blend until smooth, about 1 minute. 9. Heat 1 tbsp (15 mL) oil in a very large, heavy pot over medium-high heat. When shimmering, carefully add blended mixture—mixture will splatter. Cook, stirring constantly, until colour has intensified, 6 to 8 minutes. Stir in remaining 51/2 cups (1.375 L) stock and reserved mussels and clam cooking liquid. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until flavors are blended, 20 to 25 minutes. (Soup base can be transferred to an airtight container, covered and refrigerated up to 1 day.) 10. Season cod with salt. Heat remaining 1 tbsp (15 mL) oil in a large, nonstick frying pan. Add butter. Once melted, cook cod, skin side down, until golden, 6 to 8 minutes. Gently flip and cook until cod is cooked through, about 2 minutes more. 11. While cod is cooking, stir mussels, clams and shrimp into soup until warmed through, 1 to 2 minutes. Divide among four bowls, then top each with a piece of cod. Garnish with cilantro, green onions and lime wedges. Serve immediately.

CALDO DE MARISCOS BY ALONDRA GALVEZ

“This soup is most commonly eaten around coastal regions in Mexico, but you’ll find vari ations on it throughout the country. When it’s available, I like to deep-fry pieces of crab and put that on top. I think it’s enough on its own, but you can also serve it with pico de gallo and tortilla chips if you want a little extra.” 1 lb (455 g) mussels, scrubbed 1 lb (455 g) littleneck clams, scrubbed 4 cloves garlic, peeled, divided 11/2 cups (375 mL) dry white wine, such as Sauvignon Blanc 1 large thyme sprig 12 oz (340 g) colossal (16/20) shrimp, peeled (tails on), deveined, 2 medium beefsteak tomatoes, cored 1 large Vidalia onion, peeled, halved 3 tbsp (45 mL) vegetable oil, divided Salt to taste 1 dried guajillo chili, stem removed 1 small corn tortilla 61/2 cups (1.625 L) good-quality fish or vegetable stock, divided 3 jalapeño peppers, stemmed 1 epazote sprig (optional) 1 tsp (5 mL) oregano, preferably Mexican 1 lb (455 g) skin-on cod loin, cut into four portions 1 tbsp (15 mL) butter Finely chopped cilantro, thinly sliced green onions and lime wedges to garnish 1. Soak mussels and clams in cold water for 15 minutes, allowing time for the sand to come out. Drain and repeat process, if needed. Dis card any open specimens that don’t close with a hard tap. Drain well. 2. Crush 2 garlic cloves. Combine with wine and thyme in a very large pot. Set over high heat. Once boiling, add mussels and clams. Cover, reduce heat to medium-high. Cook, shaking pot occasionally, until shells open, 3 to 5 minutes. Discard any unopened ones, along with garlic and thyme. Use a slotted spoon to remove mus sels and clams to a bowl to cool. Pass cooking liquid through a sieve, then transfer to an airtight container. Cool both shellfish and cooking liquid. Cover and refrigerate.

Serves 4

140

———————— AUTUMN 2024