LCBO Food & Drink Early Summer 2017

QUICK CHOCOLATE SAUCE Combine 3 oz (90 g) chopped semi-sweet choc- olate with ½ cup (125 mL) whipping cream in a glass bowl. Microwave for 45 seconds and stir until smooth. Mix in 1 tbsp (15 mL) Kahlúa (or strong espresso coffee) and ½ tsp (2 mL) vanilla extract. Cool to room temperature be- fore drizzling on frozen mousse. To thin after being stored in the refrigerator, microwave for 30 to 40 seconds and stir. Makes a scant cup (250 mL)

FLANK STEAK WITH VIDALIA ONION, MUSHROOM & WATERCRESS SAUTÉ Those who like beef more well-done get the end slices while the rest enjoy the tender medium-rare slices in the centre. A small amount of ketchup adds body to the marinade and also a bit of sugar that helps, along with the soy sauce, in the searing of the steak to a beautiful brown with a slight crust. For plenty of steak for eight people, double the recipe. 2½ lbs (1.25 kg) large flank steak MARINADE ¼ cup (60 mL) peanut or other vegetable oil 2 tbsp (30 mL) white balsamic or sherry vinegar 2 tbsp (30 mL) Worcestershire sauce 1 tbsp (15 mL) each of ketchup and Dijon or grainy mustard 1 large clove garlic, minced 1½ tsp (7 mL) soy sauce 1 tsp (5 mL) salt SAUTÉ 1 to 2 bunches watercress or 6 to 8 cups (1.5 to 2 L) baby spinach 2 tbsp (30 mL) each of butter and olive oil 1 large or 2 medium Vidalia or other sweet onion, thinly sliced 1 lb (250 g) button mushrooms, sliced

1 Remove and discard silver skin from steak, if present. Place steak in a heavy plastic bag. 2 Whisk marinade ingredients together. Pour mixture over steak and seal bag. Massage bag to distribute marinade over meat surface. Re- frigerate for up to half a day. 3 Preheat barbecue on high until very hot. 4 Reduce heat to medium-high. Grill steak for 2½minutes, then turn and grill for another 2½ minutes. Turn back to the original side for 2½ minutes. Finally turn again for 2½ min- utes (for a total of 10 minutes all together) or until medium-rare, 145°F (63°C) when an instant-read thermometer is inserted into thickest part. 5 Remove to a cutting board, cover with foil and let rest while sautéing vegetables. 6 Cut or snap off thick ends of watercress. Heat butter and oil in a large sauté pan over medium-high heat. Add onions. Sauté, stir- ring occasionally, for a couple of minutes or until onions are softened. Add mushrooms and continue to sauté until just cooked. Add

watercress and toss until just wilted. Remove from heat. 7 Holding knife at a 45-degree angle, carve steak thinly across meat grain. Top slices with a portion of sautéed vegetables. Serve right away with Farfalle with Chèvre & Fresh Herbs (recipe p. 135) or steamed new potatoes and a hot vegetable such as green beans amandine. Serves 6 WHAT TO SERVE  Hidden Bench Vineyards Pinot Noir Estate VINTAGES ESSENTIALS 274753 $29.95 Red cherry, a signature earthiness and a hint of fresh herb will harmonize with the mushrooms, spinach and watercress elements and marinade flavours. The fine acid and tannins provide contrast to the flank steak. Villa Antinori Toscana IGT LCBO 53876 $26.00 This modern style Tuscan red has ripe red berry fruit, plum, dried herb and earthy flavours. The moderate tannins and fine acid structure are a great foil to the richness of the steak.

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