LCBO Food & Drink Early Summer 2019

GREEN GODDESS SUMMER SALAD

juice, chili flakes and pine nuts. Season with salt and pepper to taste, toss and refrigerate until ready to serve (salad may be made to this point up to 3 days on advance). 4 When ready to eat, toss salad with the mint and Parmesan, taste and adjust seasoning

WHAT TO SERVE Fielding Riesling VQA LCBO 146761

I like to replace the anchovies in green god- dess dressing with Asian fish sauce—it’s a little less forward, resulting in a dressing where all the herbs really shine. The dressing can be made two days in advance, but it’s best to wait to compose and dress the salad until just before serving. GREEN GODDESS DRESSING ½ cup (125 mL) good-quality mayonnaise ½ cup (125 mL) sour cream 1 tbsp (15 mL) fish sauce 2 tsp (10 mL) white wine vinegar 2 green onions, chopped 1 clove garlic ¼ cup (60 mL) chopped parsley ¼ cup (60 mL) chopped chives 2 tbsp (30 mL) chopped tarragon Salt and freshly ground black pepper to taste 3 fingerling or 5 mini potatoes 1 large pink or red grapefruit 4 heads Little Gem lettuce, chopped 1 mini cucumber, sliced 1 stalk of celery, thinly sliced on a bias 1 bunch watercress trimmed of thick stems 1 medium ripe avocado 1 To make the green goddess dressing, sim- ply combine all but the salt and pepper in a blender and purée; season to taste. Cover and refrigerate until ready to use. 2 Boil the potatoes in enough salted water to cover for 15 to 18 minutes or until fork-tender; let cool then slice into ¼-inch (5-mm) coins. Set aside. 3 Using a sharp knife, trim grapefruit of both ends; remove peel and pith. Cut between membranes to remove sections; dice flesh and reserve. 4 Add lettuce, cucumber, celery and water- cress to a large serving platter; top with po- tato and grapefruit. Pit, peel and quarter the avocado; thinly slice and arrange over salad. Drizzle with half the dressing and serve extra dressing alongside.

$16.95 This local Riesling offers appealing lime, grapefruit and apple elements that will complement the flavours and textures of the salad. The wine’s delicate sweetness and crisp acidity provide a great foil to the rich, piquant nature of the dressing. Sacred Hill Marlborough Sauvignon Blanc LCBO 489112 $18.95 This Sauvignon Blanc displays vibrant aromas and flavours of gooseberry, lemon and green herb tones that work in harmony with the grapefruit, vegetable and herbal elements in the dish. I love orecchiette’s toothsome texture as much in a good pasta salad as I do warm and sauced. Salt your cooking water a little more aggres- sively than usual here to give your salad a well- seasoned foundation. And think ahead when using that grill—the zucchini can be knocked off the prep list the night before you plan to serve your salad. 10 oz (285 g) dried orecchiette 1 cup plus 2 tbsp (125 mL plus 30 mL) olive oil, divided 3 oz (85 g) pancetta, cut into ½-inch (1-cm) dice CHI LLED ORECCHIETTE SALAD

if necessary. Serves 4 to 6

WHAT TO SERVE Trius Sauvignon Blanc VQA LCBO 221804

$15.95 Lean and zesty with grapefruit and herbal aromas, this local Sauvignon Blanc will complement the fresh herb, zucchini and citrus ingredients of the salad without overpowering its delicate nature. Gérard Bertrand Côte des Roses Rosé VINTAGES ESSENTIALS 373985 $18.95 Rosé wine is quite versatile and offers a great accom- paniment to most summertime fare. This example of- fers red berry flavours and zesty acidity that provide a great foil to the richness of the dressing, cheese, nuts and pancetta. I’ve been a life-long chocolate-only ice cream lover, forsaking all other kinds for my favou- rite. This one changed everything. In fact, I doubt I’ll leave the house as long as there’s some of it in the freezer. 1 cup (250 mL) sugar, divided 2 tbsp (30 mL) water 2 cups (500 mL) whipping cream, divided ½ tsp (2 mL) salt ¼ tsp (1 mL) vanilla paste or extract 3 egg yolks ½ cup (125 mL) whole milk ⅔ cup (150 mL) well-stirred tahini 1 Heat ¾ cup (175 mL) sugar and the water in a large saucepan over medium heat. Bring to a boil and let cook 10 to 12 minutes or until beginning to turn golden; swirl pan and con- tinue to cook until deep amber. 2 Add 1 cup (250mL) whipping cream (mixture will sputter) and stir until caramel is dissolved; remove from heat. Stir in salt and vanilla paste; let cool to room temperature. 3 In a large heatproof bowl, whisk egg yolks with remaining ¼ cup (60 mL) sugar. TAHINI & CARAMEL ICE CREAM

2 medium zucchinis, about 1 lb (455 g) Salt and freshly ground black pepper

1 tbsp (15 mL) lemon zest 2 tbsp (30 mL) lemon juice ¼ tsp (1 mL) chili flakes

¼ cup (60 mL) pine nuts, toasted ½ cup (125 mL) torn mint leaves, loosely packed 1 cup (125 mL) finely grated Parmesan

1 Cook orecchiette in plenty of salted boiling water until al dente; drain (but do not rinse). Spread out on a baking sheet and while still hot, drizzle with ¼ cup (60 mL) of the oil; stir to coat and let cool to room temperature. 2 Meanwhile, fry pancetta in a skillet over medium heat, stirring often, until crisp, 4 to 5 minutes. Remove with a slotted spoon and add to a large salad bowl; discard fat. 3 Slice zucchini into ½-inch thick (1-cm) rounds; toss with 2 tbsp (30 ml) oil and season with salt and pepper. Grill over high heat until deep golden, 3 to 4 minutes per side; add to the salad bowl along with the orecchiette, remain- ing ¼ cup (60 mL) olive oil, lemon zest and

Serves 4 to 6

SHOP ONLINE AT LCBO.COM

120  FOOD & DRI NK EARLY SUMMER 2019