LCBO Food & Drink Early Summer 2018

POTATO GNOCCHI WITH RICOTTA , EDAMAME & MINT Homemade gnocchi is easier than you might think, but no worries if you’re not up to chan- neling your inner nonna: there are plenty of good ready-made kinds in the store. Not a fan of edamame or fresh soybeans? Use garden- fresh green peas instead! However you make it, this dish is summertime comfort food. Any uncooked leftover gnocchi can be frozen flat in plastic bags for later. GNOCCHI 2 large baking potatoes (russets work well) ½ cup (125 mL) grated Romano, Parmesan or pecorino cheese; plus more for garnishing 2 free-run eggs, well-beaten 1 tsp (5 mL) finely ground white pepper 1 cup (250 mL), approx., unbleached all-purpose flour, divided SAUCE 1 tbsp (15 mL) olive oil 2 tbsp (30 mL) butter 1 cup (250 mL) frozen shelled edamame or fresh peas 1 cup (250 mL) ricotta ½ tsp (2 mL) sea salt, or more to taste ½ tsp (2 mL) finely ground white pepper ½ cup (125 mL) 35% cream ¼ cup (60 mL) finely chopped fresh mint; leaves only 1 Preheat oven to 375°F (190°C). 2 Wash potatoes; wrap in foil and bake for about 90 minutes or until it’s easy to insert a knife. When done, unwrap, allow to cool, then peel with a paring knife or pull the skin off with fingers. 3 Over a large bowl, run the potatoes through a ricer or food mill or simply use a pastry knife to crumble the potato finely. Don’t mash into a ball, just cut up into a crumble. 4 Add the grated Romano, eggs and white pepper; stir gently to combine. Stirring too vigorously will make the dough gummy. When mostly combined, stir in about ⅓ cup (80 mL) flour—a wooden spoon works well for this. Keep adding flour until it’s too stiff to stir, then tip out onto a lightly floured work surface. 5 Carry on adding the flour a bit at a time— you may not need it all in the end—and knead the dough until it becomes a lovely smooth ball with the flour well-integrated.

AS IAN-STYLE POACHED CHICKEN SALAD WITH LETTUCE CUPS It’s fun for guests to assemble their own “cups” and it makes for a little less work and timing anxiety for the host. Coriander is often sold with roots attached, and they’re full of flavour! Same with the tough stems. The flavours here are bright, fresh, light and citrusy. CHICKEN 4 cups (1 L) chicken broth 2 organic skinless chicken breasts; about 1 lb (500 g) 2 tsp (10 mL) red or Sichuan whole peppercorns 1 dried chili 3 to 4 green cardamom pods; cracked (optional) All the roots and coarse stems from a bunch of fresh coriander; well-washed in cold water, about ½ cup (125 mL) 1 knob of fresh ginger, 2 inches (5 cm) quartered SALAD 6 spring onions, roots and tough green parts trimmed, finely chopped ¾ cup (175 mL) finely chopped fresh coriander leaves and tender stems 1 Thai chili or jalapeño, finely diced, optional ½ English cucumber, seeds removed, quartered, thinly sliced DRESSING ½ tsp (2 mL) toasted sesame oil ¼ cup (60 mL) fresh lime juice, about 1 big, juicy lime 2 tsp (10 mL) soy sauce 1 tbsp (15 mL) maple syrup 2 tbsp (30 mL) neutral-tasting oil: peanut, soy, vegetable or light olive 2 to 3 heads of bibb (butter) or iceberg lettuce, cored, leaves detached 1 Into a medium saucepan over medium-high heat, add the broth, chicken breasts, pepper- corns, dried chili, cardamom (if using), cori- ander roots and ginger. Cover and simmer for 20 to 30 minutes until chicken is opaque and firm to the touch. 2 When done, transfer the chicken to a plate to cool; strain the broth through a cheesecloth or fine sieve and reserve. Keep the stock in a covered container for a soup or sauce—refrig- erate for up to 3 days or freeze. 2 tbsp (30 mL) minced fresh ginger 1 medium red pepper, finely diced 1 large carrot, peeled and grated

6 Cut dough ball into 4 equal pieces. Using hands, roll the dough into ropes about 1 inch (2.5 cm) in diameter. 7 With a knife or pastry scraper, cut the ropes into pieces about 2 inches (5 cm) long; trans- fer to a lightly floured platter or cookie sheet. Press a thumbprint into each for a traditional, rustic look. Gnocchi can rest, covered with a tea towel at room temperature until ready to boil. 8 Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the gnocchi and cook until done, about 4 to 5 min- utes. They’ll bob to the surface at about 2 min- utes, but keep cooking for another 2 or 3 for a more pleasing texture. Use a slotted spoon to gently shift any gnocchi that appear to be stuck on the bottom. 9 While gnocchi are boiling, add the oil and butter to a large skillet over medium-high heat. Add the edamame and sauté for about 2 min- utes; add the ricotta, salt, pepper and cream; stir to combine and cook until just heated through; another 30 seconds or so. Turn off heat, add the mint, stir to combine. 10 With the slotted spoon, transfer the gnocchi to a colander and allow to drain for 30 seconds to 1 minute. 11  To plate, place 3 to 5 gnocchi, depending on appetite, on a side plate or in a dessert bowl or ramekin and top with a generous dollop of the ricotta and edamame sauce. Garnish with more mint and an extra pinch of grated Romano. Serve immediately. Makes about 2 cups (500 mL) sauce and about 30 to 35 gnocchi $14.95 The herbal, grassy and lemon-lime flavours in this wine will provide a perfect complement to the edamame and fresh mint elements in the dish. A delicate ripe melon and gooseberry fruit core enhance the natural sweet- ness of the beans (or peas) while the lively acidity off- sets the creaminess of the sauce. Bolla Valpolicella Classico LCBO 16840 $13.95 This northern Italian red’s bright cherry and dried herb flavours will harmonize with the mint and eda- mame while contrasting with the pungent nature of the cheese. Its fresh acidity and juicy fruit provide a great foil to the richness of the butter, oil, cheese and cream components in the dish. WHAT TO SERVE Inniskillin Sauvignon Blanc VQA LCBO 485144

124  FOOD & DRI NK EARLY SUMMER 2018