LCBO Food and Drink Holiday 2015

tapas As appetizers, 2 of these recipes serve 8; if the party is serving only tapas, 3 recipes serve 8.

Patatas Bravas

¼ tsp (1 mL) sugar 2 tbsp (30 mL) sherry vinegar Salt AÏOLI ¼ cup (60 mL) mayonnaise ½ tsp (2 mL) minced garlic or more to taste 1 tsp (5 mL) lemon juice Salt and freshly ground pepper GARNISH 1 tbsp (15 mL) chopped parsley 1 Preheat oven to 450°F (230°C). 2 Place potatoes in a pot of salted cold water. Bring to boil and boil 5 minutes. Drain well and shake dry in pot over turned-off heat. 3 Toss potatoes with oil and season with salt and pepper. Place on baking sheet and bake

The mild taste of the avocado contrasts with the salty anchovies, making a delightful tapa. You can substitute the olive oil for the oil from the anchovy can for a stronger taste if desired. 4 slices country bread or egg bread ½ cup (125 mL) chopped tomato 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) Spanish extra virgin olive oil 1 avocado, peeled and cubed 1 tbsp (15 mL) lemon juice Maldon salt to finish 1 Toast bread until crisp and golden. Trim and discard crusts. 2 Purée together tomato, mayonnaise and 2 tsp (10 mL) olive oil. Stir in anchovy. Season with salt and pepper. Set aside. 3 Mash together avocado, lemon juice and re- maining 1 tsp (5 mL) olive oil. Season with salt and pepper. 4 Spread avocado mixture evenly over toasts and drizzle each with tomato-anchovy mayon- naise. Cut each toast into quarters and sprinkle with Maldon salt. Serves 4 2 anchovy fillets, finely chopped Salt and freshly ground pepper for about 20 to 25 minutes or until golden and tender, turning occasionally. Remove from oven and sprinkle with more salt. Reserve. 4 Heat 1 tbsp (15 mL) oil in skillet over medi- um-low heat. Add onion and garlic and sauté for 7 to 10 minutes or until soft. Stir in paprika and chili flakes and cook for 1 minute. Add tomatoes and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until thickened. Add sugar and sherry vinegar. Season well with salt. Reserve until needed. 5 Combine mayonnaise with garlic and lemon juice. Season with salt and pepper. 6 Place potatoes on serving plate and spoon over warm tomato sauce. Streak with the aïoli and sprinkle with parsley. Serves 4 AVOCADO & ANCHOVY TOASTS

This smoky, fiery tapa is so popular in Madrid that every tapas bar has its own version. They are usually deep-fried but I bake them for calorie-saving and ease. The amount of both garlic in the aïoli and paprika in the sauce are to taste. Adjust as you wish. The potatoes and tomato sauce are served warm. POTATOES 1½ lbs (750 g) Yukon gold potatoes, peeled and cut into rough 1½ to 2 inch (4 to 5 cm) dice 3 tbsp (45 mL) olive oil Salt and freshly ground pepper

TOMATO SAUCE 1 tbsp (15 mL) olive oil ½ cup (125 mL) chopped Spanish onion 1 tbsp (15 mL) chopped garlic 1 tsp (5 mL) hot smoked Spanish paprika ¼ tsp (1 mL) red chili flakes 2 cups (500 mL) puréed tomatoes

Beet Tartare

3 tbsp (45 mL) capers 12 Belgian endive leaves

Jewel-like diced beets with spices and sherry vinegar make for an appealing veg- etarian alternative. Serve with Belgian en- dive leaves for people to spoon the tartare onto. The horseradish cream gives a hint of spice to balance the sweet beets.

1 Place beets in a large pot and cover with cold water. Bring to boil and cook covered for 30 to 40 minutes or until beets are crisp-tender. Drain beets and rinse with cold water. 2 Peel beets and dice into ¼-inch (5-mm) cubes. Combine with shallots, chives, ses- ame seeds and mustard seeds. 3 Whisk vinegar with Dijon, olive oil and dill. Season with salt and pepper. Reserve. 4 Whisk cream in a bowl until slightly thickened. Whisk in yogurt, lemon juice, dill, mustard and horseradish. The consis- tency should be like a soft whipped cream. Season with salt and pepper. 5 Heat ¼ cup (60 mL) vegetable oil in a small skillet over medium-high heat. Add capers and fry until they become browned and open up, about 1 to 3 minutes. 2 Stir vinaigrette into tartare. Garnish with fried capers. Serve horseradish cream sep- arately. Place some tartare on each Belgian endive leaf and top with a touch of horse- radish cream. Serves 4

TARTARE 8 oz (250 g) red beets, unpeeled 2 tbsp (30 mL) chopped shallots 2 tsp (10 mL) chopped chives ½ tsp (2 mL) sesame seeds ½ tsp (2 mL) mustard seeds VINAIGRETTE 1 tbsp (15 mL) sherry vinegar 1 tsp (5 mL) Dijon mustard 2 tbsp (30 mL) olive oil 2 tsp (10 mL) chopped dill Salt and freshly ground pepper HORSERADISH CREAM 2 tbsp (30 mL) whipping cream 2 tbsp (30 mL) plain Greek yogurt 1 tsp (5 mL) lemon juice 2 tsp (10 mL) chopped dill ½ tsp (2 mL) Dijon mustard 1 tsp (5 mL) grated horseradish TO SERVE ¼ cup (60 mL) vegetable oil

BOTTLE SHOTS BY MICHAEL MAHOVLICH

48  FOOD & DRI NK HOLIDAY 2015