LCBO Food and Drink Holiday 2016

lunch for a bunch from page 140

GARL ICKY COLLARD GREENS

2 tsp (10 mL) finely grated orange zest 4 cups (1 L) homemade or butcher’s beef stock 1 tbsp (15 mL) hoisin sauce 1 length orange peel, 3 inches (8 cm), trimmed of white pith Juice of 1 orange 6 cloves garlic, peeled 2 tsp (10 mL) miso, or Chinese ground bean sauce 1 tbsp (15 mL) water 2 tsp (10 mL) cornstarch 1 Preheat oven to 300°F (150°C). 2 Melt butter over high heat in a skillet large enough to hold the roast. Brown meat on all sides, about 10 minutes total. Remove to a board and season generously with salt and pepper. In a small bowl, toss together 1 tbsp (15 mL) thyme and orange zest; sprinkle over roast, pressing to adhere. 3 Arrange in a shallow roasting pan, place in oven and cook until internal temperature reaches 125°F (52°C) for rare, or 140°F (60°C) for medium, 50 to 60 minutes. 4 Meanwhile, prepare the sauce by combin- ing stock, hoisin, orange peel, juice and garlic cloves in a medium saucepan. Bring to a boil over medium heat and reduce until 1½ cups (375 mL) of liquid remain; using a slotted spoon, remove and discard garlic and orange peel. Whisk in miso. In a small bowl, stir to- gether water and cornstarch; whisk mixture into sauce to thicken slightly (sauce should coat the back of a spoon and be glossy). Stir in remaining 1 tsp (5 mL) thyme, cover and remove from heat; keep warm. 5 Once roast is desired internal temperature, remove to a board, tent and allow to rest for 10 minutes before carving into ½-inch-thick (1-cm) slices. Serve with sauce. Serves 6 to 8

The use of animal fats had fallen out of favour for decades, but in recent years has made a re- turn, so much so that jars of goose fat can be found on the shelves of one of Canada’s larg- est grocers. Its rich deep flavour is a boon to sautéed greens. 1 large bunch collard greens 3 tbsp (45 mL) goose fat 8 cloves garlic, peeled and sliced ⅓ cup (80 mL) yellow raisins 1 Trim collards of the tough centre rib. Stack 3 or 4 leaves together at once, roll into a cigar shape, and thinly slice. Wash under cool run- ning water, dry and set aside. 2 Melt goose fat over medium-low in a large skillet. Add garlic, separate as best you can, and fry until light golden, about 3 minutes. Stir in raisins and cook until softened, 1 min- ute longer. 3 Increase heat to medium and add as much of the collards as you’re able, stir until wilted and add more greens, repeating until all are in the skillet. Season with salt and pepper and fry, stirring from time to time, until tender but still toothsome, about 10 to 12 minutes. Sprin- kle vinegar over and stir to combine. Serve hot. Serves 6 to 8 This gorgeous and very simple roast relies mostly on a few great ingredients. Because the stock is reduced and the flavours concen- trated, it’s advisable to avoid cans or cartons of mass-market beef broth or stock. Any off or artificial flavours only become more appar- ent as it boils away. Many butchers sell house- made beef stock and you can pick it up while purchasing your beef if you don’t have time to make your own. 3 tbsp (45 mL) butter 3 lbs (1.5 kg) centre-cut beef filet roast, tied SLOW-ROASTED BEEF FI LLET WITH ORANGE SAUCE Salt and freshly ground black pepper 1 tbsp (15 mL) apple cider vinegar

RED ONION TART TATIN A savoury tart can be a beautiful thing. Make this before you slip the roast into the oven and later slide back on the clean baking sheet, onion-side up, to warm in the 300°F (150°C) oven for 10 minutes while the beef is resting. The specified baking sheet can be substituted with a 9 x 13-inch (23 x 33-cm) baking pan, however your tart will have a little farther to fall when turned out. 4 medium-size red onions, about 1½ lbs (750 g) total weight ¼ cup (60 mL) butter Salt and freshly ground black pepper 1 Cut onions in half lengthwise, trim root but leave core intact; peel. Cut each half onion into 4 equal wedges. 2 Preheat oven to 350°F (180°C). 3 Melt butter in a large skillet over medium- low. Working in batches if necessary, fry onions, undisturbed for 3 to 4 per minutes per side or until lightly golden. As they become ready, arrange in a single layer in a 9 x 12 x 1-inch deep (23 x 30 x 2.5-cm) baking sheet. Season with salt and freshly ground pepper. 4 Deglaze pan with vinegar; whisk in sugar to dissolve. Increase heat to medium, boil and reduce by half, about 2 minutes. Pour over onions. Sprinkle with rosemary. 5 On a lightly floured surface, roll out pastry to a 10 x 13-inch (25 x 33-cm) rectangle. Arrange over onions and tuck excess dough into edges of pan. Cut 4 small slits into dough and bake in preheated oven for 30 to 35 minutes or until dough is crisp and golden. Remove to a rack and let cool for 15 minutes. 6 Place a large flat board or platter large enough to hold tart over pan, invert, holding board in place, and turn tart out. Cut into de- sired number of pieces. Serves 6 to 8 ⅓ cup (80 mL) balsamic vinegar 2 tbsp (30 mL) light brown sugar 2 tsp (10 mL) chopped rosemary 1 sheet pre-rolled puff pastry (225 g, from a 450-g pkg)

WHAT TO SERVE Malivoire Gamay VQA VINTAGES 591313

$17.95 Ontario Gamay often has a savoury black pepper note that lifts the fruit in the wine, as well as the flavours in the dish. Georges Duboeuf Beaujolais Brouilly LCBO 213934 $17.95 Beaujolais is the home of the Gamay variety. Forward fruit, soft tannins and lively acidity create a superb match with the orange sauce.

Salt and freshly ground black pepper 1 tbsp plus 1 tsp (15 mL plus 5 mL) chopped thyme, divided

234  FOOD & DRI NK HOLIDAY 2016