LCBO Food & Drink Early Summer 2021

WINE CAN CORNISH HENs WITH PARSLEY, HONEY & PECANS Here we are riffing on the ever-popular beer can chicken and elevating it with Cornish hens and some white wine. The wine steams the birds from the inside, keeping them moist and flavourful. 3/4 cup (175 mL) coarsely chopped fresh flat leaf parsley 1/4 cup (60 mL) pecans (pieces or whole) 2 tbsp (30 mL) honey 2 tbsp (30 mL) olive oil 2 cans (each 250 mL) white wine 2 shallots, peeled and coarsely chopped 1/2 tsp (2 mL) salt Black pepper to taste 2 Cornish hens, 1 1/2 lbs (680 g) each (remember to remove neck from cavity) 1 In a small food processor or blender, add parsley, pecans, honey, olive oil, 1 tbsp (15 mL) white wine from each can, shallots, salt and pepper. Process until smooth. Empty out each can of wine to half full, reserving extra for sipping or another recipe. 2 Place marinade in a medium bowl, add hens and coat well. Cover and refrigerate for at least 2 hours. 3 Preheat grill to high heat with lid closed. 4 Meanwhile, carefully scrunch 1 large piece of foil around bottom half of each can (without covering base of can). This will act as a sup- port for cans and hens. 5 Carefully work 1 can into cavity of each hen as far as it will go. Place both in a solid-­ bottomed ovenproof pan, such as a cast iron pan or heavy skillet. Reserve marinade. 6 Carefully place pan to one side of grill and close lid. Turn down heat on the side with hens to low and cook with the indirect high heat of the other side of grill for 15 minutes. If the grill has a temperature gauge it should read around 400°F (204°C). 7 Lift lid and rotate pan to cook hens evenly. Baste with remaining marinade. 8 Close lid and cook until hens are golden and have an internal temperature of 165°F (74°C), about 10 minutes more. 9 Let rest for 5 minutes before carefully sliding hens off cans. Serve whole with White Bean Salad (recipe follows).

WHITE BEAN SALAD This easy salad is lovely with the Cornish hens and on its own makes for a terrific lunch. Add some tuna or grilled chicken to make it even more substantial. 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) white wine vinegar Salt to taste 1 can (540 mL) white beans, rinsed and drained 1 cup (250 mL) cherry tomatoes, halved lengthwise 1 cup (250 mL) arugula 1 In a medium bowl, stir together olive oil, vinegar and salt. Add beans, tomatoes and arugula, and lightly toss. This salad can be made and refrigerated up to 3 days ahead, but add arugula just before serving. What makes this pizza great is the fresh-­ tasting sauce, top-notch tuna and refreshing herb salad that lends a touch of brightness. This recipe can easily be doubled for four pizzas. Pizza stone or steel 1 ball (750 g) store-bought pizza dough or Homemade Pizza Dough (recipe follows) Flour for dusting 1 cup (250 mL) fresh tomato sauce (look for something made by your local Italian grocer), divided 1 1/2 cups (375 mL) grated mozzarella, divided 1/2 cup (125 mL) finely grated Pecorino Romano cheese, divided 1 can (160 g) good-quality solid tuna in oil, divided 1/2 cup (125 mL) thinly sliced red onions, divided 2 tbsp (30 mL) drained capers, divided 1 tbsp (15 mL) coarsely chopped fresh oregano, divided Salt to taste Red pepper flakes to taste 2 cups (500 mL) fresh mixed herbs (a great mix for this pizza is 2 parts arugula to 1 part each Serves 2 GRILLED “PIZZA AL TONNO” WITH TOMATO & HERB SALAD

2 Meanwhile, divide dough in half. On a floured surface, roll each piece into a 12-inch (30-cm) circle. (No need for a perfect circle— the bigger concern is to make sure it isn’t sticking. Knead in a bit of flour if it is.) 3 When pizza stone is fully heated, place 1 dough circle on lightly floured pizza peel. Top pizza with half of tomato sauce, mozza­ rella, Pecorino Romano, tuna, red onions, capers and oregano. Season to taste with salt and red pepper flakes. 4 Slide pizza onto heated pizza stone and close lid. 5 Cook until cheese has melted and turned deep golden, and base of dough is crisp, about 8 minutes. Top pizza with half the fresh herbs and drizzle with 1 tbsp (15 mL) olive oil. 6 Repeat process with second dough circle. Makes two 12-inch (30-cm) pizzas HOMEMADE PIZZA DOUGH Don’t overthink pizza dough. It is easy to make and gives a real sense of accomplishment! 1 1/4 cups (310 mL) warm water (approx.), divided 1 package (8 g) traditional dry yeast 1/2 tsp (2 mL) sugar 3 cups (750 mL) all-purpose flour (approx.) 1 tbsp (15 mL) olive oil 1 tsp (5 mL) salt 1 In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes. 2 Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball. 3 Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes. 4 Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes. 5 Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap

basil and flat leaf parsley), divided 2 tbsp (30 mL) olive oil, divided

1 Place pizza stone on half of grill, close lid and preheat grill to at least 500°F (260°C), about 20 minutes.

and refrigerate for up to 48 hours. Makes 1 1/2 lbs (680 g) pizza dough

Serves 2

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EARLY SUMMER 2021 FOOD & DRINK