LCBO Food & Drink Autumn 2025

RECIPES

Oodles of Noodles from page 72

three equal pieces. Transfer pieces to a 7-inch round (or 1.4-L oval) baking pan so they stand upright. Repeat with remaining lasagna and pesto. Drizzle lightly with olive oil and sprinkle with the remaining 1/3 cup (80 mL) Parmesan. Bake until warmed through, 15 to 20 minutes.

2. Meanwhile, make the sauce. In a medium size bowl, vigorously whisk soy sauce, miso paste, sesame oil, vinegar, cooking wine, chili garlic sauce and brown sugar to combine. Set aside. 3. Drain eggplant. Lay out on a clean kitchen towel and pat dry. Rinse and dry bowl. Transfer eggplant back to bowl and toss with cornstarch. 4. Heat 1 tbsp (15 mL) oil in each of two very large frying pans over medium heat. Working in batches and adding more oil with each round, fry eggplant in a single layer until golden brown and tender, 4 to 5 minutes per side. Transfer to a baking sheet. (Eggplant can be cooked, cooled and refrigerated in an airtight container up to 2 days in advance.) 5. When ready to serve, place rice noodles in a large pot or bowl. Bring a large kettle of water to a boil and pour over noodles. Soak, stirring occasionally, according to package directions until noodles are al dente. Remove 3/4 cup (175 mL) pasta water and set aside. 6. Heat remaining 1 tbsp (15 mL) oil in a very large skillet over medium. Add green onions. Stir-fry until slightly tender, about 2 minutes. Add garlic, ginger and dried chilies. Stir-fry for 30 seconds. Add eggplant, sauce and reserved pasta water. Cook, stirring occasionally, until just slightly thickened, 1 to 2 minutes. 7. Drain noodles and return to bowl. Pour egg plant and sauce overtop and toss to combine. Transfer everything to a large serving platter or bowl. Sprinkle with green onion and sesame seeds. Serve immediately with lime wedges.

BROCCOLI “ROSE” TIMBALE A stunning dish of rose-like pasta rounds, this regal pasta features vibrant broccoli pesto rolled up in fresh lasagna noodles. It would make a great side dish, complementing a simple roasted chicken and green salad. Bonus: It’s equally delicious made a day ahead and warmed up in the microwave. 2 cups (500 mL) very small broccoli florets 1/2 cup (125 mL) sliced almonds 2 cloves garlic, sliced 1/2 cup + 1/3 cup (125 + 80 mL) finely grated Parmigiano-Reggiano, divided 1 cup (250 mL) cooked white kidney beans 11/4 cups (310 mL) fresh basil leaves, lightly packed 3 tbsp + 1 tsp (45 + 5 mL) fresh lemon juice, plus more to taste Salt to taste 1/2 cup (125 mL) olive oil, plus more for drizzling 13 fresh lasagna sheets, about 625 g 1. Bring a medium-size pot of water to a boil. Blanch broccoli for 1 minute, drain and transfer to a plate to cool completely. 3. Spread almonds on a small baking pan. Bake, stirring once, until golden brown, 7 to 8 minutes. Set aside to cool completely. 4. To make broccoli pesto, in bowl of a food processor, combine broccoli, almonds, garlic and 1/2 cup (125 mL) Parmesan. Process until mixture looks like bread crumbs, 15 to 20 sec onds. Add beans, basil, lemon juice and salt to bowl. With the motor running, slowly add olive oil, scraping down bowl as needed, until everything is incorporated. Taste and adjust seasoning, and add more lemon, if necessary. 5. Working two at a time, lay lasagna sheets onto a clean cutting board with the short sides at the top. Spoon 3 tbsp (45 mL) broccoli pesto onto each sheet and spread it across the surface. Roll sheets into tight logs then cut into 2. Preheat oven to 350°F (177°C).

Serves 6 to 8

WHAT TO SERVE Torresella Pinot Grigio LCBO 43953, $16.95 Broccoli can be a tricky wine pairing, but it works with lower-acid whites like Pinot Grigio. The wine’s subtle pear and melon notes also harmo nize with this recipe’s almonds and white beans. MISO EGGPLANT NOODS Tender rice noodles and caramelized eggplant mingle with the vivid flavours in a umami-rich sauce. Served family-style, this striking dish gets a welcome freshness from a hit of green onions and lime juice. For added protein, serve with sautéed chicken, shrimp or tofu. 2 lbs (905 g) Japanese eggplants, about 5 2 tsp (10 mL) salt 1/4 cup + 2 tbsp (60 + 30 mL) soy sauce 1 tbsp (15 mL) red miso paste 4 tsp (20 mL) Chinese cooking wine 4 tsp (20 mL) Asian chili garlic sauce 1/4 cup (60 mL) packed light brown sugar 3 tbsp (45 mL) cornstarch 7 tbsp (105 mL) canola oil, divided 1 pkg (455 g) 3-mm fine rice noodles (aka rice sticks) 1 bunch green onions, trimmed, cut into 1-inch (2.5-cm) pieces 5 cloves garlic, minced 1 tbsp (15 mL) minced ginger 6 dried red chilies Sliced green onion greens, toasted sesame seeds and lime wedges for serving 1. Cut eggplants into 1/2-inch- (1-cm-) thick rounds and place in a large mixing bowl. Sprin kle with salt and cover with water. Place a plate overtop to keep eggplant submerged. Let stand for 20 minutes. 4 tsp (20 mL) sesame oil 4 tsp (20 mL) rice vinegar

Serves 4

WHAT TO SERVE Collective Arts Lager LCBO 31512, 473 mL, $3.25

The opulent textures and rich, salty-sweet sauce in the dish call for a match that offers serious refreshment—a crisp, light-bodied lager with a dry finish perfectly fits the bill.

109

AUTUMN 2025 ————————