LCBO Food and Drink Early Summer 2016

2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) chopped anchovies 1 tsp (5 mL) grated lemon rind 1 tsp (5 mL) chopped capers ½ tsp (2 mL) dried chili flakes Salt and freshly ground pepper

1 Combine marinade ingredients and pour over scallops, shrimp and fish. Season with salt and pepper and leave for 30 minutes. Place wooden skewers in water to soak for 30 minutes. 2 Combine ingredients for Moroccan tomato dip in a food processor. Pulse machine until everything is finely chopped but not pasty. Reserve. 3 Whisk together ingredients for spiced garlic dip in a bowl. Reserve. 4 Place scallops flat on a dish and skewer 3 per skewer through the side. Skewer shrimp through tail and body so they will not flop around on the skewers. Brush fish and skew- ered seafood with oil. 5 Rinse mussels. 6 Preheat grill to medium-high. 7 Place skewers on grill and grill with lid closed about 3 minutes a side or until seafood is just cooked. Scallops may take an extra min- ute. Place fish on grill, flesh-side down, and cook with lid closed for 2 minutes. Flip and cook with lid closed for 5 to 7 minutes more or until fish is just cooked. While skewers and fish are cooking, place mussels on grill and as soon as they pop open they are ready, about 3 min- utes. Remove to platter. You may need to work in batches depending on the size of your grill. 8 Take scallops and shrimp off the skewers and cut fish into chunks. Place on a platter lined with Boston lettuce or other greens. Add mussels. Serve the sauces on the side. Serves 6

GRI LLED SEAFOOD A wonderfully friendly way to celebrate Moth- er’s Day with a large platter of seafood accom- panied by two interesting sauces for dipping. Use the skewer method to cook seafood evenly. Or if you have a vegetable grill basket, that works well, too. Vary the fish and the amounts according to preferences. Mussels can easily be cooked in a metal grill dish but they are smokier if done directly on the grill. Serve a green salad and some grilled focaccia to make it a real feast. Harissa can be purchased at the supermarket or specialty food stores.

RAPINI GALETTE This magnificent Italian-style galette elimi- nates the need for breads at brunch. It is made with a soft, very simple yeast pastry that is slightly bread-like. I used rapini as its slightly bitter flavour gives a real zing to the filling. Alternatively, use spinach, dandelion greens, Swiss chard or a mixture of greens. If you don’t want to make a béchamel (white) sauce, then combine 3 eggs with ½ cup (125 mL) of milk and stir into greens mixture. The texture is not as lush but this will save the step of making the béchamel. 1½ cups plus 2 tbsp (375 plus 30 mL) flour 3 tbsp (45 mL) soft butter, cut into pieces ½ tsp (2 mL) salt BÉCHAMEL 3 tbsp (45 mL) butter ¼ cup (60 mL) all-purpose flour 2 cups (500 mL) warm milk Salt and freshly ground pepper FILLING 1 bunch rapini 2 tbsp (30 mL) olive oil 1 cup (250 mL) finely chopped shallots 2 tsp (10 mL) chopped garlic ½ tsp (2 mL) chili flakes ½ cup (125 mL) grated Parmesan ½ cup (125 mL) cubed buffalo mozzarella YEAST DOUGH ⅓ cup (80 mL) warm water 1 tsp (5 mL) dry yeast ¼ cup (60 mL) sugar 1 egg, beaten

MARINADE ¼ cup (60 mL) olive oil 2 tbsp (30 mL) chopped parsley

2 tsp (10 mL) chopped garlic 1 tsp (5 mL) grated lemon rind SEAFOOD 1½ lbs (750 g) jumbo scallops, U10 size 1½ lbs (750 g) shrimp, 21 to 25 size 1 lb (500 g) salmon or sea bass or pickerel Salt and freshly ground pepper

Vegetable oil to brush 1 lb (500 g) mussels

MOROCCAN TOMATO & HERB DIP 1 cup (250 mL) chopped canned tomatoes

¼ cup (60 mL) chopped parsley ¼ cup (60 mL) chopped cilantro 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) lemon juice 2 tsp (10 mL) coarsely chopped garlic 2 tsp (10 mL) paprika 2 tsp (10 mL) harissa paste 1 tsp (5 mL) ground cumin Pinch ground cinnamon Salt to taste SPICED GARLIC DIP ½ cup (125 mL) butter, melted 3 tbsp (45 mL) chopped parsley 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) roasted garlic

WHAT TO SERVE Pelee Island Pink VQA LCBO 529354

1 tbsp (15 mL) sherry vinegar Salt and freshly ground pepper EGG WASH 1 egg, beaten with ¼ tsp (1 mL) salt

$10.95 Light sweetness deftly accommodates the chili heat of the spicy Moroccan dip. Château Des Charmes Barrel Fermented Chardonnay VQA LCBO 81653 $13.95 A lush, full-bodied Chardonnay pairs brilliantly with the buttery garlic dip.

1 To make dough, place warm water in a medium bowl. Sprinkle over yeast and sugar and stir until they dissolve. Let stand for 10 to 15 minutes or until foamy.

170  FOOD & DRI NK EARLY SUMMER 2016