LCBO Food and Drink Holiday 2015

3 Heat remaining oil in soup pot over me- dium heat. Add leeks and sauté for 3 minutes or until softened. Chop zucchini and add to pot with potato and garlic. Sauté 2 minutes longer, then sprinkle in thyme and paprika and add stock. Bring to a boil, then simmer covered for 15 minutes or until vegetables are cooked. Purée with a hand blender or regular blender. Stir in orange juice. Taste for season- ing, adding salt and pepper as needed. 4 For garnish, heat olive oil in skillet over high heat. Add peppers and cook for 2 min- utes per side or until blistered and charred. Remove to a plate and slice in half lengthwise. Reduce heat to medium and add ham. Sauté until crisp, about 2 minutes. Drain on paper towels. Place soup in bowls and top each with a spoonful of cheese, crisp serrano and half

4 Add ¼ cup (60 mL) stock and stir until it is absorbed, about 2 minutes. If cauliflower is not yet tender, add remaining stock. Add spinach and cook until spinach has wilted. Season well with salt and pepper. 5 Stir in remaining butter until absorbed, and sprinkle with bread crumbs. Serves 8

CAUL IFLOWER RI SOTTO WITH SEAFOOD Cauliflower is a vegetable that can mimic other foods. Purée steamed cauliflower with some stock and people will swear there is cream in it. You can make a vegan macaroni and cheese with a cauliflower sauce instead of milk and cheese. Here the method of cook- ing is similar to making a risotto and in fact you could mistake this for the real thing. It has the richness of a risotto but with the added advantage of being low in carbohydrates. 3 tbsp (45 mL) butter, diced ½ cup (125 mL) fresh bread crumbs 1 large head cauliflower, leaves removed 2 tbsp (30 mL) olive oil ¾ cup (175 mL) chopped shallots 1 tbsp (15 mL) chopped garlic 2 tsp (10 mL) chopped fresh thyme 1 tsp (5 mL) dried chili flakes or to taste 1 Heat 1 tbsp (15 mL) butter in a small pan over medium heat, reserving remainder. Add bread crumbs and cook, stirring occasionally, until bread crumbs are toasted, about 5 min- utes. Reserve. 2 Core the cauliflower. Break off the florets into small, evenly sized pieces. Place in food processor and pulse or process with an on- off motion until the cauliflower is the size of peas. 3 Heat oil in a skillet over medium heat. Add shallots and sauté for a minute or until be- ginning to soften. Add garlic and sauté for another 30 seconds. Increase heat to medium- high and add cauliflower, thyme and chili flakes. Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown. Stir in scal- lops and shrimp. 6 oz (175 g) scallops, diced 6 oz (175 g) shrimp, diced ½ cup (125 mL) chicken stock 3 cups (750 mL) sliced spinach Salt and freshly ground pepper

a pepper. Serves 8

ZUCCHINI PURÉE WITH CRI SPY HAM & SHEEP ’S CHEESE

kid cuisine from page 167

Roasting the zucchini makes the flavour of this soup more intense. Sheep’s milk cheese, serrano ham and Padrón peppers are typical Spanish ingredients. Adding them elevates the soup from a vegetable purée to a sophisti- cated first course. 6 firm zucchini, cut in half lengthwise ⅓ cup (80 mL) olive oil Salt and freshly ground pepper 3 leeks, white and light green part only, sliced ¾ cup (175 mL) peeled, cubed red potato

PAN-ROASTED BROCCOL INI

1 tbsp (15 mL) sliced garlic cloves 1½ tsp (7 mL) fresh thyme leaves 1½ tsp (7 mL) sweet Spanish paprika 6 cups (1.5 L) chicken or vegetable stock ⅓ cup (80 mL) orange juice GARNISH 2 tbsp (30 mL) olive oil 4 Padrón or shishito peppers 3 slices serrano ham, thinly sliced ⅓ cup (80 mL) soft sheep’s milk cheese, preferably Spanish 1 Preheat oven to 450°F (230°C).

It can be a little tricky to cut the broccolini lengthwise. Use one hand to hold onto the top “leaves” of the broccolini, then use the point of a small knife to “draw a line” down along the middle of the stem. 1 tbsp (15 mL) olive oil 1 large bunch broccolini, ends trimmed, cut in half lengthwise if thick Pinch salt 1 Heat a large, heavy frying pan over medium- high heat. Add olive oil and turn to coat pan. Add broccolini and sauté for 5 minutes, or until broccoli is browned in many places and tender-crisp. Remove pan from heat, season with salt. Makes 4 to 6 servings

2 Brush zucchini with 2 tbsp (30 mL) olive oil and season with salt and pepper. Roast for 10 minutes, then flip and roast for 5 more minutes or until beginning to brown. Remove from oven.

230  FOOD & DRI NK HOLIDAY 2015