LCBO Food and Drink Early Summer 2016

SMOKY CAUL IFLOWER & PIQUI LLO SANDWICH Using your grill to roast a whole head of cauli- flower results in a smoky beauty that holds its own when paired with pungent garlic mayo and delicious piquillo peppers. Piquillo are fire-roasted, prepared sweet peppers available in jars or cans. If unavailable, use jarred roasted red peppers instead. ROASTED ALMOND AÏOLI 1 egg yolk ½ tsp (2 mL) salt 2 cloves garlic, finely grated ½ cup (125 mL) roasted almond oil ½ cup (125 mL) grape-seed or canola oil 1 tbsp (15 mL) lemon juice CILANTRO CHIMICHURRI 1 cup (250 mL) firmly packed cilantro and stems 3 tbsp (45 mL) red wine vinegar 1 tbsp (15 mL) water ⅓ cup (80 mL) olive oil ¼ tsp (1 mL) salt 1 clove garlic 1 cauliflower, 1½ lbs (750 g) 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) butter, melted 1 tsp (5 mL) sweet smoked paprika ½ tsp (2 mL) ground allspice 1 tsp (5 mL) ground cumin ½ tsp (2 mL) salt 4 slices sourdough, each about 1 inch (2 cm) thick 1 jar (285 mL) piquillo peppers, drained 1 To prepare the roasted almond aïoli, whisk together the egg yolk, salt and garlic. Com- bine the roasted almond oil and grape-seed oil in a measuring cup with a spout and very slowly drizzle into the egg mixture, whisking constantly. Mixture should thicken consider- ably as you add oil; continue until all oil is in- corporated. Whisk in lemon juice. Cover and refrigerate until ready to assemble sandwich (aïoli will keep for 5 days). 2 For the cilantro chimichurri, combine all ingredients in a food processor and pulse until mixture resembles pesto; pour out into a jar or small bowl, cover and refrigerate (chimi­ churri will keep for 3 days) until ready to serve. 3 Preheat only one side of grill on high, with lid closed, until temperature reaches 425° to 450°F (220° to 230°C). If chimichurri has been refrigerated, remove to the counter to warm to room temperature.

4 Trim cauliflower of leaves and remove most of core, but leave head intact. In a small bowl stir together olive oil, butter, paprika, allspice, cumin and salt. Place cauliflower on side of grill that has remained off and brush with roughly half the oil mixture. Close lid and roast for 20 minutes. Brush with remaining oil mixture, close lid again and continue to cook for another 10 to 20 minutes or until darkly roasted and tender. Remove to a board. 5 Grill bread until lightly charred. Spread each slice with a generous amount of the aïoli; divide whole piquillo peppers between toasts. Cut cauliflower into large chunks and place an equal amount on each sandwich. Drizzle with chimichurri and serve while still warm. Makes 4 sandwiches This is one of those gorgeously simple lunches that tastes so much bigger than your effort. The star is undoubtedly fresh peas, but it can be made with frozen peas, too. Look for salt- preserved lemons in jars at better grocers. 1 pkg fior di latte cheese, 8 oz (250 g), drained and torn into bite-sized pieces ½ tsp (2 mL) dried chili flakes 2 tbsp (30 mL) slivered preserved lemon peel 1 tbsp (15 mL) lemon juice ½ cup (125 mL) olive oil, divided Salt and freshly ground black pepper 4 cups (1 L) fresh peas 1 cup (250 mL) loosely packed slivered mint leaves, divided 4 large slices seed bread, each ½ inch (1 cm) thick, toasted 1 In a small bowl, toss cheese, chili flakes, pre- served lemon peel and lemon juice with ¼ cup (60 mL) olive oil. Taste and season with salt only if necessary; season generously with black pepper. 2 Cook peas in a small amount of boiling salted water; drain. Return to pot, drizzle with remaining ¼ cup (60 mL) oil and, using an immersion blender in an up-and-down fash- ion, roughly mash the peas. Stir in ½ cup (125 mL) mint leaves; season with salt and pepper. Divide peas between toasts. Top each with an equal amount of cheese and dressing; sprinkle with remaining mint. Makes 4 sandwiches PEA & MOZZARELLA SANDWICH

CANADIAN CIDER CUT WITH VODKA

PLEASE ENJOY RESPONSIBLY. OUTCIDER™ IS A TRADEMARK.

150  FOOD & DRI NK EARLY SUMMER 2016