LCBO Food & Drink Autumn 2024

1/2 lb (225 g) pre-sliced Swiss cheese or 2 cups (500 mL) grated Gruyère cheese 1/2 tart, crisp apple such as Granny Smith, sliced 1/4 cup (60 mL) Pickled Onions (recipe follows) or 1/2 cup (125 mL) sauerkraut mixed with 1 tsp (5 mL) caraway seeds Mini dill pickles to garnish, optional 1. Prepare sauce by stirring together mayo with ketchup, relish, onion, lemon juice, garlic, salt and pepper in a medium bowl. Refriger ate until ready to use. If making ahead, secret sauce will keep well, covered and refrigerated, for up to 2 days. 3. Create a basket-type package using foil and set on a baking sheet. Add pastrami to foil. Drizzle 2 tbsp (30 mL) water overtop of pastrami then seal and wrap with another piece of foil. Warm pastrami in preheated oven until warm, about 10 minutes. Add bread slices to oven for the last 3 to 4 minutes. Remove all from oven. Lightly butter both sides of each piece of bread (about 3/4 tsp/4 mL to 11/2 tsp/7 mL per slice.) 4. Melt 1 tbsp (15 mL) butter in a large, wide, nonstick frying pan set over medium. Add a Swiss cheese slice or sprinkle 1/3 cup (80 mL) Gruyère into pan where one bread slice will go. Press a bread slice overtop. Repeat with more cheese and another bread slice. Top each piece of bread with a Swiss cheese slice each or another 1/3 cup (80 mL) Gruyère for each. Divide and layer with apple slices, warm pastrami and pickled onions over each. Drizzle each with 3 tbsp (45 mL) secret sauce. Top each with a bread slice. Press to create two sandwiches. When cheese on the bottom is golden (this will take 5 to 7 minutes from when you started), flip upside down on a large plate. 5. Melt 1 more tbsp (15 mL) butter in the pan. Add cheese slice or sprinkle with remaining cheese in pan in the places where sandwiches will go back. Slide a sandwich over each portion of cheese. Cook until cheese is golden and crispy, 3 to 5 more minutes. Remove to cutting board, slice in half. Garnish with skewered mini dill pickles, if desired. Serve warm. 2. Preheat oven to 350°F (177°C).

7. Whisk egg with water in a small bowl until smooth. Brush evenly overtop of phyllo. Bake on middle rack until golden and crisp, 40 to 45 minutes. Transfer to a wire rack and cool 15 minutes. With a sharp knife, cut into 12 pieces. Using parchment edges, lift burek out of pan. Serve immediately.

3. Add oil to same pot, then onion and garlic. Cook, stirring often, until golden, 1 to 2 minutes. Stir in coconut water, fish and soy sauces, and pepper. Return pork to pot with any juices. Bring to a full boil over medium-high heat, then cover. Reduce heat to medium-low and simmer, stirring occasionally, until pork is almost tender when pierced with a fork, about 1 hour. 4. Meanwhile, bring a medium pot of water to a boil. Gently lower in eggs. Cook until hard boiled, about 9 minutes. Carefully pour off water and fill pot with cold water. Once eggs are cool, peel. 5. When pork is almost tender, add eggs. Con tinue cooking, uncovered, gently turning eggs halfway through, until pork is just tender and eggs are golden, 15 to 20 minutes. Season with salt, if necessary. 6. To serve, remove eggs and set aside. Transfer pork to a serving dish. Cut eggs in half and add to dish. Garnish with green onions, cilantro and chili. Serve with rice and cucumbers. INSIDE-OUT REUBEN SANDWICHES Turn this traditional sando inside out by grilling cheese on the outside then throwing pickled onions and apple slices into the filling mix. Just make sure you’re using a good nonstick pan so you don’t lose one bit of that deliciously crispy cheese. SECRET SAUCE 1/4 cup (60 mL) mayonnaise 1 tbsp (15 mL) ketchup 1 tbsp (15 mL) dill pickle relish 1/4 cup (60 mL) finely chopped sweet white or red onion 1 tsp (5 mL) freshly squeezed lemon juice 1 garlic clove, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pepper FILLING 8 to 16 long, thin pastrami slices, homemade or deli, 1/2 to 1 lb (225 to 455 g) 4 large, wide slices rye bread 3 to 4 tbsp (45 to 60 mL) butter, divided Serves 4 Sandwich Generation from page 51

Serves 12

THIT KHO TAU BY THOMPSON TRAN

“Though I grew up in Canada, thit kho tau was a staple at our table, bringing a taste of Vietnam to our home. It connects me to my heritage with its rich flavours of caramelized coconut and fish sauce, and I cherish the memories it evokes. I love enhancing it with seasonal slices of water melon, mango or banana. Like most stews, it will continue to develop deeper flavour for days after. You could also use pork shoulder in place of belly.” 11/2 lbs (680 g) skin-on, boneless pork belly, cut into 1-inch (2.5-cm) cubes 1/4 cup (60 mL) granulated sugar 3 tbsp (45 mL) water 1 tbsp (15 mL) vegetable oil 1/2 onion, thinly sliced 3 garlic cloves, coarsely chopped 21/2 cups (625 mL) unsweetened coconut water, without pulp 6 large eggs Salt to taste Thinly sliced green onions, cilantro leaves and thinly sliced bird’s-eye chilies to garnish Steamed rice and sliced cucumbers to serve 1. Bring a large pot of water to a boil. Add pork and cook, stirring occasionally, for 3 min utes. Transfer with a slotted spoon to a paper towel–lined plate. Pat very dry with more paper towel—excess moisture will cause pork to splat ter. Set aside. 2. Pour sugar evenly over bottom of a large, heavy-bottom pot. Without stirring, add 3 tbsp (45 mL) water. Set over medium heat. Cook, without stirring, gently swirling if needed, until amber in colour, 6 to 10 minutes. Working quickly, add pork, stirring to coat. Continue cooking, turning pork and stirring often to scrape brown bits from bottom of the pan, until browned on all sides, 6 to 8 minutes. Transfer to a plate. 2 tbsp (30 mL) fish sauce 2 tbsp (30 mL) soy sauce 1 tsp (5 mL) freshly ground pepper

Makes 2 large sandwiches

PICKLED ONIONS In a medium bowl, soak 1/4 red onion, thinly sliced, in 3 tbsp (45 mL) white-wine vinegar for at least 30 minutes. Drain onions before using.

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AUTUMN 2024 ————————