LCBO Food & Drink Early Summer 2019

VARIATIONS ON SEAWEED from page 55

a splash of rosé from page 15

reduce heat to low, cover and cook until rice is tender and water is absorbed, about 45 min- utes. Transfer rice to baking sheet and cool completely. 2 In a large mixing bowl, whisk remaining 2 tbsp (30 mL) vegetable oil, rice vinegar, fish sauce, sugar and ginger until sugar is dissolved. Add rice, edamame, kimchi, carrot, green onion and cilantro. Mix thoroughly. Sea- son with salt, keeping in mind that the kimchi and dressing are salty. (Cover and refrigerate salad for up to 4 hours. Bring to room tempera- ture before serving.) 3 For the tofu, cut tofu crosswise into 8 even slices. Pat dry with paper towel. Season both sides generously with salt and place between 2 double layers of paper towel inside a roast- ing pan. Place another pan on top and weigh it down. Let stand 10 minutes. 4 Place flour in a small mixing bowl. In a sec- ond bowl, beat eggs with a pinch of salt. In a third bowl, mix panko, sesame seeds and dulse. Dredge tofu in flour then dip in egg, letting excess drip off. Coat evenly in panko mixture and place on a baking tray. 5 Pour enough oil into a large frying pan to come up ½ inch (1 cm). Place over medium heat until oil is hot. Working in 2 batches, fry tofu until crispy and golden brown, about 3 minutes per side. Drain on paper towel. 6 On 4 dinner plates, make a mound of rice salad. Top each mound with 2 slices of tofu and sprinkle with green onions. Serve immediately with lime wedges. Serves 4

ROSÉ & CHERRY JELL IES WITH ALMOND WHIPPED CREAM Don’t get stressed by cooking with gelatin—especially the powdered stuff—make this rec- ipe the day before, giving the jellies time to gel and you, time to chill! Here, we’ve blended an off-dry rosé with cherries and cherry juice, for a delightful sweet-tart flavour. It calls for one 750-mL bottle of rosé, but we suggest putting a second one on ice for sipping alongside. 4 cups (1 L) cherries, pitted, fresh or frozen 1 bottle (750 mL) off-dry rosé, divided ½ cup plus 2 tbsp (125 mL plus 30 mL) superfine sugar, divided 1½ cups (375 mL) pure cherry juice 2½ tbsp (38 mL) gelatin powder (3 little paper packets, if you use Knox brand) 2 cups (500 mL) 35% whipping cream 1 tsp (5 mL) almond extract About ¼ to ⅓ cup (60 to 80 mL) sliced raw almonds (optional garnish) 1 Start this recipe the day before by adding cherries to a bowl with about 1¼ cups (310 mL) of the rosé—more or less to cover cherries— and ½ cup (125 mL) superfine sugar. (Using superfine sugar eliminates the possibility of undissolved sugar crystals.) Set in the fridge to macerate for 30 minutes. 2 Set small glasses for juice, wine or Martinis, jars or glass sundae dishes onto a tray—there may be some dripping and a tray will help in transferring the jellies to the fridge to set. Having a jug or ladle and wide-mouth funnel on hand would be very helpful too. 3 After 30 minutes, strain the macerated cher- ries through a sieve set over a saucepan. Once drained, set the cherries aside in a bowl in the fridge; they will continue to release liquid that can be used for garnishing.

DULSE-CRUSTED TOFU WITH KIMCHI & BROWN RICE SALAD Crackling under a crust of panko, sesame seeds and dulse flakes, crispy tofu sits atop a satisfying salad of brown rice, kimchi and veggies. To make this dish vegetarian, omit the fish sauce from the dressing and make sure to find a brand of kimchi that doesn’t contain any seafood products. SALAD 1 cup (250 mL) short-grain brown rice, rinsed 1¾ cups (425 mL) water 3 tbsp (45 mL) vegetable oil, divided 2 tbsp (30 mL) rice vinegar 2 tsp (10 mL) fish sauce 2 tsp (10 mL) sugar 1½ tsp (7 mL) finely grated ginger 1 cup (250 mL) frozen shelled edamame, thawed 1 cup (250 mL) kimchi, chopped ½ cup (125 mL) thinly sliced carrot ⅓ cup (80 mL) thinly sliced green onion ⅓ cup (80 mL) chopped cilantro Salt to taste TOFU 1-lb (455-g) block extra-firm tofu, drained Salt to taste ½ cup (125 mL) all-purpose flour 2 large eggs ½ cup (125 mL) panko bread crumbs ¼ cup (60 mL) sesame seeds ¼ cup (60 mL) dulse flakes Vegetable oil for frying Thinly sliced green onions and lime wedges to garnish 1 For the salad, combine rice, water and 1 tbsp (15 mL) vegetable oil in a medium saucepan. Place over high heat. When it comes to a boil,

WHAT TO SERVE Izumi Namacho Junmai Sake LCBO 571109, 375 mL

$16.50

Fresh Ideas Sparkling Riesling VQA LCBO 441162

$15.95

TIDE POOL Place 2 oz Isle of Harris Gin, ¾oz DolinDry Ver- mouth ( LCBO 370858, $15.50) and a small pinch of fine sea salt into a mixing glass. Stir vigor- ously until the salt is dissolved, about 1 minute. Add enough ice to come above the liquid. Stir until ice-cold, about 30 seconds. Strain into a chilled coupe. Garnishwith 3 small greenolives (rinsed) on a pick. Serve immediately. Makes 1 cocktail

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130  FOOD & DRI NK EARLY SUMMER 2019