LCBO Food & Drink Early Summer 2021 TRADE

Early risers from page 80

2 Rub chicken with oil, salt and pepper. Set on a small rimmed baking sheet. Bake in centre of preheated oven until cooked through, 12 to 14 minutes. Let cool completely. Shred into bite-sized pieces. 3 Meanwhile, prepare béchamel. Heat milk in a small saucepan set over medium heat until warm. In a medium saucepan set over medium heat, melt butter until bubbling. When bub- bling, stir in flour. Slowly whisk in warm milk. Continue whisking until smooth and thick- ened, 3 to 4 minutes. Remove from heat. Stir in salt, nutmeg and pepper. Let cool completely. 4 If using unrolled pastry, roll into a rough 12‑inch (30-cm) circle on a lightly floured surface. Place on a large rimmed baking sheet (lined with parchment for easy clean- up). Spread béchamel over pastry in a rough circle, leaving approximately 3 inches (7.5 cm) of edge uncovered. If using pre-rolled pastry with a rectangular shape, simply follow the same instructions for spreading béchamel; any extra overhang will be folded when assem- bling. Top béchamel with chicken. Scatter with mozzarella. 5 In a medium bowl, add ramps and morels (if using). Drizzle with olive oil and sprinkle with salt. Fold edge of pastry up over border of filling, overlapping as needed. Brush pastry with egg. 6 Bake galette in centre of preheated oven for 15 minutes. Remove from oven. Scatter ramps and morels overtop. Continue baking until puffed and beginning to golden, about 10 minutes more. Remove from oven. Squeeze lemon overtop and/or sprinkle with chili flakes, if desired. Cut into wedges. TIP Gently brush any dirt from mushrooms. Cut in half lengthwise. Fill a large bowl with cold water. Add a generous amount of kosher salt, stirring to dissolve. Add mushrooms. Let stand for 15 minutes, occasionally stirring gen- tly. Using a slotted spoon, transfer mushrooms to a strainer. Morels have a tendency to carry undesirable travellers; if there are any, the salt will draw them out. Repeat the salt water rins- ing process until nothing lingers at the bottom of the bowl. Drain well and pat dry. Serves 4 to 6

WHAT TO SERVE Gewürztraminer is fruit-forward and exception- ally versatile. Its weight stands up to the beef’s richness, while its exotic fruitiness embraces the ginger and mango. Pelee Island Lola Gewürztraminer VQA LCBO 618231, $13.95

MANGO-GINGER CRISPY BEEF In Canada, you can usually get mangoes all year round. Featuring mango in this spring-ingredient roundup may be unexpected, but it’s a time when different varieties of these delicious imports are in season where they’re grown. At this time of year, look for Mexican Ataulfo mangoes. They add soft, luscious texture and sweet flavour to this riff on a classic takeout favourite, but really, any type of mango will do. 2 large or 3 small mangoes 1/4 cup (60 mL) lightly packed brown sugar 1/4 cup (60 mL) soy sauce 1/4 cup (60 mL) rice wine vinegar 1 lb (455 g) sirloin tip steak 1/4 cup (60 mL) cornstarch 4 cups (1 L) plus 1 tbsp (15 mL) vegetable oil, divided 2-inch (5-cm) long piece of fresh ginger, peeled, cut into matchsticks 3 green onions, green parts only, thinly sliced 1/4 cup (60 mL) coarsely chopped cashews (optional) 1 Slice off each mango “cheek” around the seed (often referred to as the “pit”) and thinly slice. Carefully pressing knife as close as possi- ble to peel, slice away flesh. Discard peel. Cut any remaining flesh away from seed. (It’s okay if pieces are uneven.) 2 In a medium bowl, whisk sugar, soy sauce and vinegar. Set aside. 3 Cut steak into thin strips. Add to a large bowl or shallow plate. Sprinkle with corn- starch. Toss to evenly coat. 4 Partially fill a deep-fryer or large, deep pot with 4 cups (1 L) oil. Heat to 375°F (191°C). Deep- fry beef in 2 batches until crispy, 1 to 2 minutes. Remove to a paper-towel-lined plate. 5 Add remaining 1 tbsp (15 mL) vegetable oil to a wok or large, deep frying pan set over medium-high heat. Stir-fry ginger and garlic until softened slightly, 1 to 2 minutes. Add red pepper. Stir-fry until softened slightly, about 2 minutes. Pour in reserved sauce. Cook until slightly reduced and glazy, about 5 minutes. Stir in sesame oil. Add beef. Stir to evenly coat. Add mango. Stir to lightly coat. Garnish with green onions and cashews, if desired. Delicious served over steamed white rice. Makes 2 to 3 servings 4 garlic cloves, thinly sliced 1 red pepper, cut in thin strips 1 tbsp (15 mL) sesame oil

CREAMY CHICKEN GALETTE WITH RAMPS & MORELS

Ramps (a.k.a wild leeks) are a springtime trea- sure—popping up only for a short time each year—and should be treated as such. They grow wild, so be sure to purchase them from a forager who knows their stuff (and how to leave the root behind so they can grow back again the following year). Their mild leek-and- scallion flavour shines through in this chicken-­ pot-pie-meets-pizza recipe. Want to take advantage of even more foraged delights? Add morel mushrooms to the mix. Feel free to use leftover or precooked chicken breasts; simply shred cooked chicken into bite-sized pieces and proceed with step 3.

2 boneless, skinless chicken breasts 1 tsp (5 mL) olive or vegetable oil Pinch each salt and pepper BÉCHAMEL 1 cup (250 mL) homogenized milk 2 tbsp (30 mL) butter 2 tbsp (30 mL) all-purpose flour 1/4 tsp (1 mL) kosher salt 2 generous pinches nutmeg, about 1/8 tsp (0.5 mL) Generous grinding freshly ground black pepper

1 sheet (425 g) pre-rolled puff pastry or 1/2 a 397 g block puff pastry (unrolled) 250 g ball fresh mozzarella, drained and torn in chunks, or 1 cup (250 mL) freshly grated block mozzarella 6 ramps (wild leeks), about 1 small bunch, thoroughly washed and trimmed, coarsely chopped 8 morel mushrooms, optional (see TIP) 1/2 tsp (2 mL) olive or vegetable oil Pinch salt 1 egg, beaten with a little water 1/4 lemon (optional) Chili flakes for garnish (optional)

WHAT TO SERVE This rosé is a customer favourite. Its acidity and red fruit will counter the crust and sauce, as well

as the ramps’ savoury notes. Malivoire Ladybug Rosé VQA VINTAGES ESSENTIALS 559088, $16.95

1 Preheat oven to 425°F (218°C).

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EARLY SUMMER 2021 FOOD & DRINK