LCBO Food & Drink Autumn 2025

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1/2 cup (125 mL) amontillado sherry 1 large egg, lightly beaten 1/2 cup (125 mL) finely grated Parmigiano-Reggiano

2. Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel. 3. Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed. 4. Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side. WHAT TO SERVE Köstritzer Edel Pils LCBO 25393, 500 mL, $2.60 Pop a cold one—but choose a beer with lots of personality, like a classic pilsner, back ing up the refreshment with hints of malt and herbaceous hopping. Serves 6 to 8

1/4 cup (60 mL) chopped flat-leaf parsley 1 large Savoy cabbage, about 4 lbs (1.81 kg) Finely sliced chives for serving

1. For the cauliflower “cream,” heat butter in a large saucepan over medium heat. When bubbling, add garlic and shallots. Cook, stirring occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to brown.) Add cauli flower, stock and salt. Cover and raise heat to high. When it comes to a boil, reduce heat to maintain a steady simmer. Cook until very soft, 12 to 14 minutes. 2. Transfer contents of pot to a blender. Blend until smooth, scraping down bowl if neces sary. Taste and adjust salt. Transfer to an airtight container and cool completely. Cover and refrigerate up to 5 days. When ready to use, reheat in a medium-size saucepan over medium until hot. 3. For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely. 4. Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-high. Add half of mush rooms. Cook, stirring occasionally, until lightly browned and tender, 7 to 8 minutes. Season with salt and pepper. Transfer to a second baking sheet. Repeat with remaining canola oil and mushrooms and transfer to same tray. 5. When mushrooms are done, reduce heat to medium. Add butter to pan and swirl around, then add onion. Cook, stirring occasionally, until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1 minute more. Add sherry and raise heat to medium-high. Cook until moisture has evaporated, about 3 minutes. Spread onion mix ture over mushrooms on tray. Cool completely. 6. Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg, Parmigiano-Reggiano and parsley. Season with salt and pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

COLD RAMEN NOODLE SALAD WITH NAPA CABBAGE & GINGER-MISO DRESSING A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

VEGETARIAN CABBAGE ROLLS WITH MUSHROOMS, FARRO & CAULIFLOWER “CREAM”

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.

GINGER-MISO DRESSING 2 tbsp (30 mL) chopped ginger 2 tbsp (30 mL) white miso 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) granulated sugar 1/4 cup (60 mL) rice vinegar 1/4 cup (60 mL) canola oil 2 tbsp (30 mL) sesame oil

SALAD 3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use 5 cups (1.25 L) packed thinly sliced Napa cabbage 1 red Shepherd or bell pepper, julienned 1 medium-size carrot, peeled, julienned 3 green onions, green parts only, thinly sliced on bias Salt to taste Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish Shichimi or Nanami togarashi to serve 1. For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

CAULIFLOWER “CREAM” 2 tbsp (30 mL) unsalted butter

3 cloves garlic, thinly sliced 2 large shallots, thinly sliced 4 cups (1 L) roughly chopped cauliflower 2 cups (500 mL) vegetable stock Salt to taste

CABBAGE ROLLS 1 cup (250 mL) farro, rinsed 1 bay leaf

2 tbsp (30 mL) canola oil, divided 11/4 lbs (565 g) cremini mushrooms, thinly sliced, divided Salt and pepper to taste 11/2 tbsp (22 mL) unsalted butter 1 large onion, finely chopped 2 tsp (10 mL) finely chopped thyme 3 cloves garlic, minced

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———————— AUTUMN 2025