LCBO Food and Drink Holiday 2015

FLAVOURS  A WORLD OF SOUPS

HAITI

SIMPLE SIDES Crispy fried plan- tains—pressed slices of plantain, shaped into thin patties, and fried in oil—are delicious served alongside this soup.

SOUP JOUMOU This Haitian soup-meets-stew is usually en- joyed on January 1 for Haitian Independence Day. It’s a celebration soup that boasts lots of robust flavour and heartiness. This version is inspired by the classic recipe but skips the

⅛ tsp (0.5 mL) ground cloves ⅛ tsp (0.5 mL) freshly ground nutmeg

chopped vegetables and hot pepper. Cook for 20 to 25 minutes until vegetables are fork-ten- der. Remove pepper halves when spicy heat is to your liking. 5 When vegetables are fork-tender, add pu- rée and spices. Reduce heat and gently sim- mer for 10 more minutes allowing flavours to meld. Taste and add more cloves and nut- meg, if you wish. Serve soup garnished with parsley. Makes 14 cups (3.5 L) for 8 servings

½ cup (125 mL) chopped fresh flat-leaf parsley 1 Pat beef dry with paper towels. Squeeze 1 tbsp (15 mL) juice from lime over meat in a medium bowl. Sprinkle with salt and pepper. Toss to evenly coat. Loosely cover and refriger- ate for 1 hour. 2 When meat is ready, pat dry with paper towels. Coat a large deep pot with oil. Brown beef for 5 minutes until golden. You may need to cook in batches. Pour in a little wa- ter. Using a wooden spoon, scrape up and stir in any brown bits. Add remaining water and 4 cups (1 L) broth. Bring to a boil. Adjust heat so broth is simmering. Cook for 1 hour until meat is tender. 3 Meanwhile, coarsely chop vegetables. 4 When beef is tender, pour in remaining broth. Bring to a boil over medium-high. Add

traditional addition of noodles. 1 lb (500 g) cubed stewing beef 1 lime or lemon ¼ tsp (1 mL) each coarse salt and pepper 2 tbsp (30 mL) vegetable oil 4 cups (1 L) water 11 to 12 cups (2.75 to 3 L) beef broth 3 celery stalks 3 shallots

WHAT TO SERVE Amsterdam Downtown Brown Ale

2 carrots, peeled 2 turnips, peeled 1 potato, peeled ¼ small green cabbage 1 Scotch bonnet pepper, cut in half 3 to 3¼ cups (750 to 810 mL) homemade or store-bought pumpkin or butternut squash purée

LCBO 142331, 473 mL, $2.75 Newcastle Brown Ale LCBO 12047, 500 mL, $2.90

184  FOOD & DRI NK HOLIDAY 2015