LCBO Food and Drink Holiday 2015

3 tbsp (45 mL) olive oil, divided 3 tbsp (45 mL) salted butter

to a chunky paste. Add oil, vinegar, garlic, parsley and paprika. Process until mixture re­ sembles pesto. Season generously with salt and pepper, cover and refrigerate until ready to serve alongside the pork rinds for scoop- ing (romesco may be made up to 3 days in advance and should be brought to room tem- perature before serving). Makes about 2 cups (500 mL) WHAT TO SERVE Segura Viudas Brut Reserva Cava Sparkling LCBO 216960 $14.95 Cava is the name given to traditional-method Span- ish sparklers. This one offers earthy, herbal and nut tones that will highlight the dish’s paprika, hazelnut, almond, pepper and parsley components. In addition, the lemony acidity and elegant bubbles are the perfect foil to the salty richness of the Chicharrones. Lake Of Bays “Rock Cut” Lager LCBO 338392, 473 mL $2.85 For those who prefer beer, we recommend this fine Ontario craft lager. Here the crisp, fresh hop and rounded malt flavours will accommodate the crunchy texture and assertive flavours in the dish. Serve it cool and its sweet malt, balanced bitter hops and carbon- ation gently refresh the palate.

10 cups (2.5 L) pale yellow escarole leaves, washed, dried and torn into bite-sized pieces 1 cup (250 mL) flat-leaf parsley leaves 1 tbsp (15 mL) freshly squeezed lemon juice Salt and coarsely ground black pepper to taste 2 oz (60 g) shaved Grana Padano cheese, about 1 cup (250 mL) loosely packed 1 Cut lemon into quarters and remove seeds. Slice each quarter crosswise into scant ¼-inch- thick (5-mm) slices. Blanch in boiling salted water for 2 minutes, then remove with a slot- ted spoon to a paper-towel-lined plate to drain. Pat dry and turn out into a small bowl; sprinkle with sugar and ¼ tsp (1 mL) salt, and gently toss to combine. 2 Heat 1 tbsp (15 mL) oil in a small nonstick pan over medium heat; fry lemon slices, stir- ring often, for 4 to 5 minutes or until deeply caramelized and soft. Remove to a small plate (lemons may be prepared up to 4 hours in advance and kept, uncovered, at room tem- perature); set aside. 3 In a clean skillet, heat remaining 2 tbsp (30 mL) olive oil and the butter over medium heat; cook until butter has stopped foaming and mixture is golden brown, about 3 minutes. Remove fromheat (buttermixturemay bemade to this point and held at room temperature, covered, for up to 1 day) and set aside. 4 When ready to serve, add escarole to a large mixing bowl along with parsley. Re-warm the butter mixture gently over low heat (it should be warm but not quite hot) and stir in lemon juice. Season with salt and freshly ground pepper; pour over greens and toss to combine. Turn out onto a large plate or platter, sprinkle with caramelized lemon and the cheese. Serve right away. Serves 8 WHAT TO SERVE Santa Margherita Brut Valdobbiadene Prosecco Superiore VINTAGES ESSENTIALS 687582 $18.95 Prosecco always turns a meal into a celebration. Re- freshing herbal and citrus notes will harmonize with the lemon and escarole in the salad. A crisp finish and gentle sparkle cleanse the palate. HopCity 8th Sin Black Lager LCBO 369520, 473 mL $2.90 Beer lovers take note! This salad’s tart flavours and crunchy texture call for the sweet malt, herbal and roasted nut notes found in this locally crafted beer.

CHICHARRONES WITH POBLANO ROMESCO

Romesco sauce gets a delicious makeover with poblano and green peppers instead of the usual red. Chicharrones are crisp pork-skin “chips” of a sort available at Asian grocers as well as some large well-stocked grocery stores. If unavailable, a good thick kettle chip makes a good substitute. If you like a little heat, be sure to include the chili. 1 green pepper 1 medium tomatillo, husk removed 2 poblano peppers 1 green finger or serrano chili (optional) ⅓ cup (80 mL) hazelnuts ¼ cup (60 mL) blanched almonds ⅓ cup (80 mL) extra virgin olive oil 2 tbsp (30 mL) sherry vinegar 1 clove garlic, peeled ¼ cup (60 mL) firmly packed, roughly chopped parsley ½ tsp (2 mL) smoked paprika Salt and freshly ground black pepper to taste 1 bag (125 to 175 g) fried pork rinds (chicharrones) 1 Arrange green pepper, tomatillo, poblano peppers and chili (if using) on a baking sheet and broil until all are blackened and soft, turning as necessary. Remove peppers to a bowl as they finish. Remove tomatillo to the bowl of a food processor. Cover peppers and set all aside. 2 Reduce oven temperature to 375°F (190°C). 3 Arrange nuts in 2 different piles on a clean baking sheet. Roast until deeply toasted, about 12 minutes. When cool enough to handle, transfer hazelnuts to a clean dish towel. Wrap to enclose and rub to remove skins. Place both nuts in food processor. 4 Peel green and poblano peppers; remove and discard stems, scrape off seeds and pat flesh dry. Roughly chop all peppers, including chili if using, and add to food processor; pulse

CARAMEL IZED LEMON & ESCAROLE SALAD WITH BROWN BUTTER VINAIGRETTE This salad features great cheese and the tart, slightly bitter notes of caramelized lemons. Serve it family style, mounded high on a plat- ter, and let everyone serve themselves. You’ll buy yourself a few minutes in the kitchen to finish the turkey gravy. Use only the inner- most leaves, constituting about half of each head of escarole for this salad. You’ll need about 2 heads for the measure indicated. Stir- fry the tougher outer leaves on another day. 1 small thin-skinned lemon, preferably organic

1 tsp (5 mL) sugar ¼ tsp (1 mL) salt

244  FOOD & DRI NK HOLIDAY 2015