LCBO Food and Drink Holiday 2016

SEASONAL  SIMMERING GOODNESS

2 cups (500 mL) chicken stock 8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens 1 Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse. 2 Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili. 3 Preheat oven to 275°F (140°C). 4 Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof cas- serole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish. 2 cups (500 mL) dried white cannellini beans 4 slices lemon, ¼ inch (5 mm) thick, seeds removed 6 sprigs rosemary 1 dried red chili pepper 2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes Salt and freshly ground pepper 1 tsp (5 mL) chopped fresh rosemary 3 tbsp (45 mL) olive oil 2 cups (500 mL) chopped onions 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) slivered fresh sage leaves

and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover. 5 Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened. Serves 6 WHAT TO SERVE Mayor de Castilla Verdejo Rueda LCBO 318956, $11.00 Southbrook Triomphe Cabernet Franc VQA VINTAGES 275958, $21.95

Italian Cannellini Beans WITH BRAISED PORK SHOULDER & BITTER GREENS

All these recipes taste even better the next day. To reheat, remove and discard any congealed fat, place in an ovenproof casserole (preferably one you can serve from); bake covered at 350° F (180°C) for 20 to 30 minutes or until hot.

206  FOOD & DRI NK HOLIDAY 2016