LCBO Food & Drink Early Summer 2024

Gin is In from page 78

KACHUMBER SALAD 1/2 cup (125 mL) diced red onion 1 medium tomato, diced 1/2 English cucumber, diced 2 radishes, diced

TINY ICE Social media is mad for tiny ice (sometimes called nugget ice)—cubes just a few milli metres square that pop out of special silicone trays. Find them at williams-sonoma.ca or amazon.ca. Small pieces of ice quickly create refreshing dilution in summer sippers. THE MAR-TONIC A day before serving, make small ice cubes from bottled tonic syrup, diluted according to package instructions with still water. To make each cocktail, rinse a cocktail glass with 1/4 oz dry white vermouth then discard excess. Put a small handful of frozen tonic cubes in the glass and top with 1 1/2 oz room-temperature gin and a citrus zest or olive garnish. Serve with: salty cheese (like Manchego or Parmesan) with olives and crackers, or gourmet potato chips with a creamy dip.

1/2 green chili, seeded, minced 2 tsp (10 mL) fresh lime juice Salt and freshly ground pepper to taste CILANTRO YOGURT SAUCE 1 cup (250 mL) cilantro with stems 1/2 cup (125 mL) Greek yogurt 1 clove garlic, peeled 1 tbsp (15 mL) fresh lime juice 1/2 tsp (2 mL) cumin 2 tbsp (30 mL) olive oil Salt and freshly ground pepper to taste

SCALLOPS WITH GRAPEFRUIT & LEEKS You can get Canadian scallops all year-round, but their harvesting ramps up in April as the weather gets warmer. It doesn’t take a lot of them to feel satiated, and they are so easy to cook (just don’t do it for too long!). Pop them on top of a few complementary ingredients, like we have here, and you’ve got gourmet, restaurant-quality food at your table in minutes. 3/4 to 1 tsp (4 to 5 mL) fine kosher salt (if using table salt, reduce amount and season to taste) 1 lb (455 g) sea scallops, patted dry 1 tbsp (15 mL) olive oil 2 tbsp (30 mL) chopped Marcona almonds Chopped mint or parsley for sprinkling (optional) 1. Trim ends and green parts from leeks. Slice white leeks in half. Fan and rinse. Thoroughly pat dry. Finely chop. 2. Slice off top and bottom from grapefruit. Set on a cut side. Slice off any remaining peel and pith. Carefully slice segments over a bowl to catch any juices. Set aside juices for another use. Arrange segments over plates. 3. Melt 3 tbsp (45 mL) butter in a large frying pan set over medium heat until bubbling and lightly golden. Add leeks. Lightly season with salt. Cook, stirring occasionally until softened, about 5 minutes. Remove to plates with grape fruit. Wipe out any bits from pan. 4. Season scallops with salt. Add remaining 2 tbsp (30 mL) butter and oil to pan and set back over heat. When bubbling and lightly golden, add scallops, spacing them apart. Cook, until deep golden, about 1 to 3 minutes per side. Remove to plates with leeks. Top each with almonds. Sprinkle with mint. Makes 4 main course or 8 appetizer servings 3 leeks, green parts trimmed 2 medium-size grapefruits 5 tbsp (75 mL) salted butter, divided

12 mini naan or 6 regular-sized naan cut in half Cilantro to garnish

1. For the cauliflower, preheat oven to 400°F (204°C). Line two baking sheets with parch ment paper. 2. In a large bowl stir yogurt, chickpea flour, ginger, garlic, spices and lime juice until com bined. Add cauliflower and season with salt. Mix until evenly coated. Transfer cauliflower to one baking sheet and spread out evenly. Bake until slightly al dente, 25 to 30 minutes. 3. While the cauliflower is baking, combine all kachumber ingredients in mixing bowl. Toss to combine. Set aside. 4. For the yogurt sauce, place all ingredients in a food processor. Run machine until smooth, stopping to scrape down bowl, about 3 min utes. Transfer to a bowl and set aside.

In the Fold from page 99

TANDOORI CAULIFLOWER NAAN “TACOS” These South Asian–inspired “tacos” feature tandoori cauliflower, a crunchy raw veggie salad and cool cilantro yogurt on soft, pillowy naan. It’s a vegetarian riot of tastes and tex tures, made easy by using store-bought naan. On its own, the kachumber salad is a delicious side dish with just about everything from chicken curry to burgers.

5. Place naan on other baking sheet. Bake just to warm them, about 2 minutes.

6. To serve, place everything out and let peo ple assemble “tacos” by dividing cauliflower and kachumber over naan. Drizzle with cilantro yogurt and garnish with cilantro.

TANDOORI CAULIFLOWER 1/2 cup (125 mL) Greek yogurt 1 tbsp (15 mL) chickpea flour 1 tbsp (15 mL) grated fresh ginger 1 tbsp (15 mL) grated garlic 1 tsp (5 mL) garam masala 1 tsp (5 mL) paprika 1 tsp (5 mL) cumin 1/2 tsp (2 mL) turmeric 2 tsp (10 mL) fresh lime juice 1 small head cauliflower, cut into medium-sized florets Salt to taste

Serves 6 to 8

WHAT TO SERVE Unapologetically Brash White VQA LCBO 493676, $12.95

The off-dry sweetness of this aromatic, fruity white blend will temper the kachumber heat and tandoori spice, while its acidity cuts per fectly through the cilantro yogurt sauce.

122 FOOD & DRINK EARLY SUMMER 2024