LCBO Food and Drink Holiday 2016

BOXING week specials from page 103

CRI SP-SKINNED SALMON & SMOKY CORN CHOWDER Classic chowder gets a delicious and sexy upgrade. Bowls of slightly creamy and smoky corn chowder are topped with pieces of crispy skinned salmon. CHOWDER 2 tbsp (30 mL) unsalted butter 2 oz (60 g) Applewood smoked bacon, coarsely chopped 1 cup (250 mL) chopped onion 1½ cups (375 mL) chopped celery, leaves reserved 3 cups (750 mL) fresh or frozen defrosted corn kernels 2 tsp (10 mL) chopped garlic 2 tsp (10 mL) chopped fresh thyme ½ tsp (2 mL) mild smoked paprika 4 cups (1 L) sodium-free chicken stock 1 bay leaf 2 cups (500 mL) diced red-skinned potatoes, in ½ inch (1 cm) dice 1 cup (250 mL) whipping cream Salt and freshly ground black pepper SALMON 1 lb (500 mL) piece of skin-on salmon fillet, cut into 4 portions 1 tbsp (15 mL) canola oil 1 Melt 1 tbsp (15 mL) butter in a large pot on medium-low heat. Add bacon and sauté for 6 minutes or until crisp. Use a slotted spoon to transfer to a plate. Add remaining 1 tbsp (15 mL) butter, onion and celery to pot and sauté for 4 minutes or until softened. Turn heat to medium-high, add corn, garlic, thyme and smoked paprika and sauté for 3 min- utes or until vegetables are lightly golden. Add stock, bay leaf and potatoes and bring to a boil. Turn heat to medium-low and sim- mer for 5 minutes or until potatoes are about half cooked. Add cream and cook gently for 5 minutes longer or until potatoes are cooked through. Season with salt and pepper to taste. 2 Pat salmon dry with paper towels and sea- son all over with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Add salmon to pan, skin-side down, turn heat to medium-low and cook for 6 to 7 minutes or until skin is browned and crispy. Flip salmon and cook 1 to 2 minutes longer or until almost cooked through. 3 Serve chowder in shallow soup plates with vegetables in a mound in the middle, topped with a piece of salmon, skin-side up; scatter bacon and reserved celery leaves around. Makes 4 servings

CHOW MEIN NOODLES WITH GROUND PORK & PEANUTS Getting great flavour in chowmein is all about the hint of smoke you get from stir-frying in a really hot wok (and if you don’t have a wok you should really consider getting one—it’s a great inexpensive addition to your kitchen arsenal), though you can substitute a large cast iron skillet and get a similar effect. Sichuan peppercorns have a unique anise-y flavour that really complements this dish and are available at Asian stores (sometimes labelled “red pepper”). 1 lb (500 g) fresh chow mein noodles ⅓ cup (80 mL) canola oil ¼ tsp (1 mL) chili flakes 1 lb (500 g) ground pork 1 cup (250 mL) sodium-free chicken stock 3 tbsp (45 mL) light soy sauce 2 tbsp (30 mL) natural smooth peanut butter 1 tsp (5 mL) brown sugar 7 oz (210 g) snow peas, trimmed and cut thinly on the bias 2 tsp (10 mL) cornstarch mixed with 1 tbsp (15 mL) water ¼ cup (60 mL) sliced green onions 2 tbsp (30 mL) coarsely chopped roasted, salted peanuts ½ tsp (2 mL) crushed Sichuan peppercorns 1 Place chow mein noodles in a large heat- proof bowl. Add enough boiling water to cover and let stand for 2 minutes to soften noodles. Drain and reserve noodles. 2 Heat a well-seasoned wok on high heat un- til very hot. Add ¼ cup (60 mL) oil, and swirl carefully to coat. Add noodles and fry for 5 minutes or until lightly browned in places. Remove to a serving platter and keep warm. 3 Add remaining 2 tbsp (30 mL) oil, ginger, garlic and chili flakes and fry for 30 seconds 2 tbsp (30 mL) chopped ginger 1 tbsp (15 mL) chopped garlic

ORECCHIETTE WITH RAPINI, CHILIS & PANCETTA The strong flavour of rapini is tempered with garlic and pancetta in this recipe. Tossed with plenty of Parmesan, walnuts and parsley, it makes a delicious dish of pasta. 1 lb (500 g) orecchiette 5 tbsp (75 mL) olive oil, divided 5 oz (150 g) thinly sliced pancetta, chopped ¼ cup (60 mL) chopped garlic ½ tsp (2 mL) chili flakes 1 lb (500 g) bunch of rapini, ends trimmed and coarsely chopped ½ cup (125 mL) finely grated Parmesan Salt and freshly ground pepper 1 Bring a large pot of salted water to a boil. Add orecchiette and boil until al dente ac- cording to pasta cooking directions. Drain, reserving about 1 cup (250 mL) pasta cooking water. 2 Heat 1 tbsp (15 mL) oil in a large frying pan on medium heat. Add pancetta and fry for 5 minutes or until crispy. Remove pancetta to a plate and set aside (leaving fat in pan). Add remaining ¼ cup (60 mL) oil to pan. Add gar- lic and chili flakes and sauté for 2 minutes or until garlic is lightly golden. Add rapini, turn heat to high and sauté for 4 to 6 minutes or until wilted and beginning to roast at edges. Add pasta to pan, and toss to combine. Sprin- kle with Parmesan and drizzle in between ¼ to ⅓ cup (60 to 80 mL) pasta cooking water to loosen. Season with salt and pepper to taste. Add reserved pancetta, walnuts and parsley and toss until just incorporated. Makes 4 to 6 servings ¼ cup (60 mL) chopped toasted walnuts ¼ cup (60 mL) chopped Italian parsley (plus more for serving)

250  FOOD & DRI NK HOLIDAY 2016