LCBO Food & Drink Early Summer 2018

WHAT A catch! from page 89

for Starters from page 70

5 In a pot or skillet just large enough to fit the fish, combine 2 cups (500 mL) milk, 1 tsp (5 mL) salt, a pinch freshly ground black pep- per, lemon peel, thyme and bay leaves. Gently simmer over low heat for 5 minutes to develop flavour. Lower fish into milk; top up with addi- tional milk only if necessary to fully cover fish. Increase heat to medium, and at the first hint of a boil, reduce once again to low, cover and gently simmer for 5 to 6 minutes or until just a hint of pink remains in centre of fish. Remove fish frommilk, reserving milk for another pur- pose if you like. 6 Break salmon into serving-size pieces and place over bean and escarole stew. Strew with croutons; drizzle with a little extra olive oil and top pieces of fish with a pinch of Maldon salt. Serves 6

MI LK-POACHED SALMON, ESCAROLE & BEANS This is a combination of two of my favourite things—a simple summery stew made in un- der 15 minutes, and bay-leaf-enriched, milk- poached salmon. You can make a decadent and very quick weeknight meal of this by omitting the croutons. Use a drizzle of delicate, grassy olive oil to finish the dish—Frantoia Barbera or Sella Orlando, both from Sicily, are excellent here. If unable to use the spent milk right away, freeze for later use in soup or a fish stew. LEMON CROUTONS 2 cups (500 mL) bite-sized pieces torn sourdough bread Generous pinch salt 1 tsp (5 mL) finely grated lemon zest 2 tbsp (30 mL) extra virgin olive oil, plus extra 1 can (540 mL) cannellini beans 3 tbsp (45 mL) extra virgin olive oil 5 cloves garlic, thinly sliced 4 anchovy fillets, finely chopped 1 head escarole, washed, dried and torn 1 tbsp (15 mL) lemon juice Salt and freshly ground pepper pith removed Sprig thyme 3 fresh bay leaves or 5 dried 2 lbs (1 kg) skinless, boneless wild salmon fillet Maldon salt (or other finishing salt) and additional extra virgin olive oil to serve 1 For the croutons, preheat oven to 425°F (220°C). 2 Toss bread with salt, lemon zest and 2 tbsp (25 mL) olive oil; arrange on baking sheet and bake for 10 minutes or until golden. Set aside. 3 Open can of beans and measure out ¼ cup (60 mL) of liquid from can; set aside. Drain beans, rinse and reserve. 4 Heat 3 tbsp (45 mL) olive oil in a large skillet over medium heat; add garlic and fry until just golden around edges, about 2 minutes. Stir in anchovies, then escarole. Cook until escarole is just wilted, about 2 minutes. Add reserved liquid from bean can as well as beans to pan; stir to combine, bring to a simmer and add lemon juice. Season to taste with salt and pep- per; keep warm while preparing the salmon. 2 to 3 cups (500 to 750 mL) whole milk 1 strip lemon peel, 5 inches (13 cm) long,

CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES Instead of the usual pickles and mustard, these chicken liver toasts are accessorized with tart blackberries marinated in balsamic and orange zest (or, in the variation, a robust salad of parsley and shallots). You could also put everything out on a platter and let guests help themselves. CHICKEN LIVER MOUSSE ½ lb (250 g) chicken livers, trimmed Salt and freshly ground pepper to taste 2 tbsp (30 mL) vegetable oil, divided ¼ cup (60 mL) finely chopped shallots 1 tsp (5 mL) chopped thyme 3 tbsp (45 mL) brandy or Cognac ¼ cup (60 mL) heavy cream Large pinch ground allspice 6 tbsp (90 mL) unsalted butter, cold, diced 1 tbsp (15 mL) balsamic vinegar 1 tsp (5 mL) maple syrup ¼ tsp (1 mL) finely grated orange zest 12 blackberries 12 slices baguette, cut ½ inch (1 cm) thick on bias 1 For the chicken liver mousse, rinse livers and pat dry with paper towel. Season with salt and pepper. Heat 1 tbsp (15 mL) oil in large nonstick frying pan over medium-high heat. Cook livers, turning occasionally, until firm but still pink in middles, 4 to 6 minutes. Trans- fer to a blender. 2 Reduce heat to medium and add remaining 1 tbsp (15 mL) oil. Add shallots and thyme. Cook, stirring, until tender, about 3 minutes. Add brandy and reduce until syrupy, about 1 minute. Transfer shallot mixture to blender.

WHAT TO SERVE Tawse Sketches of Niagara Chardonnay VQA VINTAGES ESSENTIALS 89037

$21.95

Piper Heidsieck Brut Champagne LCBO 462432

$59.90

CONFETTI RAITA The tang of a yogurt-based condiment is deli- cious with fatty fish like salmon. This raita can be made a few days in advance and improves in flavour with time in the fridge. Don’t use thick Greek yogurt here—thinner-style yogurt makes a more appealing sauce. 2 tsp (10 mL) peanut, canola, or vegetable oil 3 tbsp (45 mL) each finely diced green and red pepper 2 tbsp (30 mL) finely diced carrot 1 cup (250 mL) yogurt

1 medium radish, finely diced ½ tsp (2 mL) ground cumin Pinch cinnamon Salt

1 Heat oil in a small skillet over medium heat; add green pepper, red pepper and carrot. Fry for 1 minute until tender-crisp; remove from heat and let cool. Stir into yogurt along with radish, cumin and cinnamon. Season to taste with salt. Refrigerate for at least 4 hours to blend flavours. (Raita can be made up to 3 days in advance.) Makes 11/4 cups (310 mL)

116  FOOD & DRI NK EARLY SUMMER 2018