LCBO Food & Drink Early Summer 2019

HOW TO Sous vide from page 105

ROASTED RHUBARB Rhubarb varies in sweetness. Hot-house rhu- barb is sweeter than the garden variety. If this is not sweet enough, stir in an extra ¼ cup (60 mL) sugar and bake another 5 minutes. 1½ lbs (680 g) rhubarb, trimmed 1 cup (250 mL) granulated sugar, divided 1 tbsp (15 mL) orange zest 1 Cut rhubarb into ½-inch (1-cm) dice. Toss in mixing bowl with ½ cup (125 mL) sugar. Let sit for 30 minutes, stirring occasionally, so that some of the juice will leach out. Strain and reserve 2 tbsp (30 mL) juice for the Syllabub Cream (recipe follows). Reserve any remaining juice for syrup. 2 Preheat oven to 400°F (200°C). 3 Toss rhubarb with remaining 1 cup (125 mL) sugar and orange zest in a baking dish just large enough to hold the rhubarb in a single layer. Bake until rhubarb is tender and lightly browned and sugar has melted, about 20 to 25 minutes. Transfer to a sieve and strain liquid, pressing down to extract as much juice as possible, reserving it for syrup. 4 Combine juice from roasted rhubarb with any leftover juice frommarinated rhubarb. Stir to combine and set aside. SYLLABUB CREAM How sweet your wine is will affect the amount of icing sugar needed. Start with ¼ cup (60 mL) and taste. If not sweet enough, add up to another ¼ cup (60 mL). 2 tbsp (30 mL) reserved rhubarb juice (from marinated rhubarb) ¼ cup (60 mL) sweet wine, such as 1 Combine rhubarb juice, wine and zest in bowl of stand mixture and refrigerate to allow flavours to infuse. This can be done the day before or up to 2 hours before assembling the dessert. 2 Turn beater on low speed and slowly add the cream to juice mixture. Gradually increase speed to high (to avoid splashing) and whip until soft peaks form, about 1 to 2 minutes. Sprinkle sugar overtop and continue whip- ping until desired consistency (it will look like whipped cream) another 1 to 2minutes. Reserve until needed in the refrigerator. Gewürztraminer or Riesling 1 tbsp (15 mL) orange zest 1½ cups (375 mL) whipping cream ½ cup (125 mL) icing sugar

6 To serve, preheat barbecue grill to high or preheat a cast-iron skillet over medium-high. 7 Remove bag from water bath. Transfer ribs to a plate, discarding liquid from bag. Pat ribs dry and brush with a thin layer of oil (try not to remove all of the spices but do pick off the pieces of bay leaf) and season well with salt. 8 Sear ribs on preheated grill for about 30 to 60 seconds on each side until grill-marked, or in skillet, in batches as necessary, for 15 to 30 seconds per side until browned. 9 Serve ribs on a bed of Coleslaw with horse- radish mustard on the side. Serves 4 TIP  If you can’t get English-cut short ribs (cut lengthwise between the bones with a chunk of meat on top) you can use sliced ribs (cut in a strip with small pieces of bone along the strip). Use 4 strips, about ½ to ¾ inch (1 to 2 cm) thick, and reduce cooking time to 24 hours. Broil on a foil-lined rimmed baking sheet to finish rather than grilling for even browning and to prevent strips from falling apart. COLESLAW A simple vinaigrette-dressed slaw provides a tangy complement to the short ribs. ½ tsp (2 mL) celery seeds ½ tsp (2 mL) dry mustard 4 cups (1 L) shredded cabbage ½ sweet red pepper, halved and cut into thin strips Salt and freshly ground pepper 1 Whisk together oil, vinegar, sugar, celery seeds and dry mustard in a bowl. Add cabbage and red pepper and toss to coat evenly. Season to taste with salt and pepper. Let stand for at least 30 minutes before serving, or cover and refrigerate for up to 1 day. 2 Let stand at room temperature for 30 min- utes, if necessary, stir and check seasoning before serving. Serves 4 ¼ cup (60 mL) vegetable oil ¼ cup (60 mL) cider vinegar 1 tsp (5 mL) packed brown sugar

CORNED BEEF-STYLE SOUS VIDE SHORT RIBS Inspired by the seasonings of classic deli corned beef, but much less salty and much more unctuous, these sous vide-cooked short ribs have the texture of a perfectly cooked rib steak. Yes, 48 hours is a long time to wait but it’s absolutely worth it! The lightly seasoned fresh slaw and mustard add to that deli flavour and help balance the richness of the ribs. 1 tbsp (15 mL) whole mustard seeds 2 tsp (10 mL) black peppercorns, cracked ½ tsp (2 mL) juniper berries, cracked (optional) 2 bay leaves, crumbled ¼ cup (60 mL) packed brown sugar 1 tbsp (15 mL) dry mustard Kosher salt ¼ tsp (1 mL) ground ginger 1 Set up water bath and preheat to 135°F (57°C). 2 Combine mustard seeds, peppercorns and juniper berries (if using) in a mortar, and crack with the pestle (or place spices on a cutting board and use the bottom of a pot). Pour into a bowl and stir in bay leaves, sugar, dry mustard, 1 tsp (5 mL) salt, ginger, cinnamon and allspice. 3 In a large bowl, rub spice mixture all over ribs, pressing to coat. Transfer to a large-size resealable freezer bag or vacuum sealer bag, scraping in any excess spice mixture from the bowl. Arrange ribs in a single layer with space in between, then remove air using the water displacement method (see TIP on p. 125) or vacuum sealer and seal bag. 4 Immerse bag in preheated water bath, cover with plastic wrap to reduce evaporation, and cook sous vide for 48 hours, starting tim- ing when water returns to set temperature. Replenish water to maintain maximum level as necessary. 5 Meanwhile, in a small bowl, combine grainy mustard and horseradish, and prepare Cole- slaw (recipe follows). These can be prepared up to 1 day ahead, covered and refrigerated until serving. ¼ tsp (1 mL) ground cinnamon ⅛ tsp (0.5 mL) ground allspice 4 beef short ribs cut English-style, about 3½ lbs (1.59 kg) total (see TIP) ¼ cup (60 mL) grainy mustard 1 tbsp (15 mL) prepared horseradish Canola oil

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126  FOOD & DRI NK EARLY SUMMER 2019