LCBO Food & Drink Early Summer 2018

MORTADELLA CROSTINI WITH PI STACHIO PESTO & ARTICHOKES Mortadella (a.k.a. the best baloney) and arti- chokes is a killer combo, and a cheesy pista- chio pesto ups the ante. The pesto is more of a savoury nut spread than herb sauce, and it’s also terrific with pasta or roasted vegetables. PISTACHIO PESTO ¾ cup (175 mL) unsalted, roasted shelled pistachios ⅓ cup (80 mL) extra virgin olive oil ½ clove garlic, grated on rasp ¼ cup (60 mL) chopped flat-leaf parsley 2 tbsp (30 mL) chopped mint ¼ cup (60 mL) freshly grated Parmesan Salt and freshly ground pepper to taste 12 jarred artichoke heart wedges, drained 2 tsp (10 mL) extra virgin olive oil 12 slices baguette, cut ½ inch (1 cm) thick on bias 6 thin slices Mortadella, halved Chili flakes to garnish 1 For the pistachio pesto, place pistachios in bowl of food processor. Pulse until finely chopped. Add oil, garlic, parsley andmint. Pulse until it forms a coarse paste. Stir in cheese. Sea- son with salt and pepper. (Pistachio pesto will keep, covered and refrigerated for 1 week. Bring to room temperature before using.) 2 Pat artichokes dry with paper towel. Toss 4 Place baguette slices on a foil-lined heavy- duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 5 Spread pistachio pesto on tops of crostini. (Save rest for another use.) Drape ½ slice Mortadella on top of each. Top with artichoke hearts and sprinkle with chili flakes. Makes 12 with olive oil. Set aside. 3 Preheat broiler to high.

MORTADELLA CROSTINI WITH FENNEL Omit artichoke hearts and chili flakes. Using a mandoline, cut 12 thin, pretty slices of fennel from a quarter trimmed fennel bulb. Drape fen- nel on top of Mortadella. Garnish with fennel fronds.

4 Cut focaccia crosswise into 6 slices, each ¾ inch (2 cm) thick. (Save rest for another use.) Trim ends and cut each slice in half. Place on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 5 Rub tops of crostini with cut sides of halved garlic. Smear generously with Dijon. Top each crostini with a slice of steak. 6 Heat 1 tbsp (15 mL) vegetable oil in a large nonstick pan over mediumheat. Fry 6 quail eggs until whites are set, about 1 minute. Transfer to crostini. Repeat with remaining oil and eggs. Sprinkle crostini with coarse salt and tarragon. Makes 12 WHAT TO SERVE Sandbanks Cabernet Franc VQA LCBO 177485 $14.95 This local Cabernet Franc exhibits ripe berry fruit, bell pepper, light spice and herbaceous tones that will har- monize with the grilled steak and tarragon elements in the dish. The moderate tannins and zesty acidity help cleanse the palate. STEAK CROSTINI WITH HORSERADI SH CREAM Omit quail eggs and tarragon. Drain 1 tbsp (15 mL) prepared horseradish in a sieve, press- ing with a spoon to remove all brine. Mix horse- radish with ¼ cup (60 mL) sour cream and salt to taste. Dollop horseradish cream on top of beef. Sprinkle with finely chopped chives.

WHAT TO SERVE Cono Sur Bicicleta Viognier LCBO 64287

$10.95

STEAK CROSTINI WITH FRIED QUAI L EGGS & TARRAGON Here steak and eggs are reimagined as a gor- geous, two-bite hors d’oeuvre. Since quail eggs have a tougher shell than chicken eggs, open them ahead of time by cutting the tops off with a serrated knife and pouring the egg into a ramekin. Don’t cook the steak too rare or the crostini will be tricky to eat. 1 New York strip loin steak, 14 oz (425 g) about 1½ inches (4 cm) thick Salt and freshly ground pepper to taste 1 rectangle focaccia, Ace Bakery if available 2 cloves garlic, halved Dijon mustard to taste 2 tbsp (30 mL) vegetable oil, divided 12 quail eggs Coarse sea salt and tarragon leaves for serving 1 Let steak stand at room temperature for 30 minutes. Preheat grill to medium-high. 2 Season steak generously with salt and pep- per. Clean and oil barbecue grate. Grill steak, turning occasionally, until medium-rare tomed­ ium, 10 to 12 minutes. Transfer steak to cooling rack and rest 20 minutes. Slice ¼ inch (5 mm) thick. 3 Preheat broiler to high.

WHAT TO SERVE Big House Cardinal Zin Zinfandel LCBO 444760, 250 mL

$4.15

STEAK CROSTINI WITH GRI LLED SCALL ION REL I SH Omit quail eggs and tarragon. Preheat grill to high. Toss 6 green onions with a little olive oil. Grill, turning occasionally, until nicely charred and tender, about 3 minutes. Cool and chop. Mix onion with 2 tsp (10 mL) extra virgin olive oil and 1 tsp (5 mL) sherry vinegar. Season with salt and pepper. Spoon relish over beef.

WHAT TO SERVE Black Oak Nut Brown Ale LCBO 422121, 473 mL

$2.95 Avoid the wine versus artichoke dilemma altogether and serve a beer instead. This fine Ontario brown ale offers pleasant bitter hops, caramel, nut and sweet malty notes that provide an interesting complement and contrast to the flavours and textures in these crostini. The palate- refreshing carbonation helps complete the match.

WHAT TO SERVE Stoneleigh Marlborough Pinot Noir LCBO 54353

$18.95

118  FOOD & DRI NK EARLY SUMMER 2018