LCBO Food & Drink Early Summer 2019

4 In a clean medium pot, heat remaining 1 cup (250 mL) cream and the milk over me- dium heat until steaming; slowly whisk in half of milk mixture into egg mixture. Add egg mixture to remaining milk mixture in pot and cook, stirring constantly, until thickened (do not let mixture boil). Whisk in caramel mix- ture, then tahini; chill for 2 to 3 hours, stirring mixture occasionally. 5 Prepare in ice cream maker according to manufacturer’s instructions. Scrape into an airtight container and freeze until firm. Makes about 4 cups (1 L) BLUEBERRY MI LK- CHOCOLATE ICE CREAM Blueberries combined with chocolate is a match made in heaven. Look for good quality organic cocoa powder—it’s easy to find these days thanks to our obsession with superfood smoothies. And if two superfoods in one ice cream doesn’t assuage your guilt, nothing will. 1 Combine blueberries with 1/2 cup (125 mL) sugar in a medium saucepan over low heat; cover and cook until mixture becomes liquid, 4 to 5 minutes. Remove lid, increase heat to medium and cook 10 to 12 minutes longer or until jammy and thick. Let cool to room temperature. 2 In a medium heatproof bowl, whisk together remaining 3/4 cup (175 mL) sugar and egg yolks. 3 In a clean medium pot, whisk together cocoa powder, milk and whipping cream; bring to a gentle simmer. Whisk half of milk mixture into egg mixture; return egg mixture to remaining milk mixture in pot and cook, stirring con- stantly, until thickened (do not let mixture boil). Stir in blueberries and chill thoroughly. 4 Prepare in ice cream maker according to manufacturer’s instructions. Scrape into an airtight container and freeze until firm. Makes about 4 cups (1 L) 2 cups (500 mL) blueberries 1¼ cups (310 mL) sugar, divided 3 egg yolks ¼ cup (60 mL) cocoa powder 1 cup (250 mL) milk 11/2 cups (375 mL) whipping cream

CAUL IFLOWER COUSCOUS SALAD I’ve been riffing on the brilliant recipes in Six Seasons: ANewWay withVegetables by Joshua McFadden for a year now. Here, I turn raw cauli- flower into a vegetable couscous at his urging, and combine it with a variety of textures and fla- vours in my own take on one of Joshua’s great ideas. If you can get your hands on purple or orange cauliflower, they make a stunning salad. 1 small cauliflower ⅓ cup (80 mL) golden raisins, chopped cup (125 mL) toasted, unsalted almonds, chopped 1 cup (250 mL) chopped parsley, loosely packed cup (125 mL) chopped basil, loosely packed ¼ cup (60 mL) balsamic vinegar cup (125 mL) extra virgin olive oil 4 finely chopped anchovy fillets 2 cloves garlic, finely chopped Salt and freshly ground black pepper to taste 1 Remove the leaves from the cauliflower and, if leaves are fresh and unblemished, roughly chop and add to a large salad bowl. 2 Break or chop the cauliflower into 1-inch (2.5-cm) pieces and add to a food processor (working in batches if necessary); pulse until

finely chopped and roughly the size of cooked couscous; add to salad bowl along with the rai- sins, almonds, parsley and basil. (Salad may be prepared to this point, covered and refriger­ ated for up to a day. Return to room tempera- ture before serving.) 3 In a separate small bowl, whisk together the vinegar, oil, anchovies and garlic; pour over salad ingredients and toss to combine. Season generously with salt and pepper and serve WHAT TO SERVE Creekside Sauvignon Blanc VQA LCBO 620724 $15.95 Sauvignon Blanc is always a great match for salad and veggie courses. In this case, the fresh herb, green fruit and citrus fruit flavours will harmonize with the parsley, basil and cauliflower elements while the crisp acidity contends with the anchovy and cleanses the palate. Sogrape Mateus Rosé LCBO 166 $10.45 Pleasant fruity notes will highlight the raisins, almonds and cauliflower while providing a great foil to the an- chovy and garlic. The refreshing hint of effervescence readies the palate for another bite. straight away. Serves 4 to 6

FOOD & DRI NK EARLY SUMMER 2019 121