LCBO Food & Drink Holiday 2017

¼ tsp (1 mL) salt 6 sheets phyllo pastry, thawed 2 tsp (10 mL) icing sugar for dusting 1 Heat oven to 350°F (180°C).

stirring often, about 5 minutes. Do not reduce the cream, this is just to melt the cheese. Turn off heat once cheese is melted. Stir in two- thirds of the cooked speck and season to taste with salt and pepper. Set aside. 6 Grease a 9 x 13-inch (23 x 33-cm) glass bak- ing dish with oil. 7 Cook gnocchi in boiling water until they rise to the top, about 4 minutes. Do not overcook. Drain gnocchi and place them in the baking dish. Pour tomato cream mixture overtop and gently stir to combine. Top with remaining speck. 8 Cool slightly, cover with plastic wrap and refrigerate until ready to use. Or cover with foil and bake in a 350°F (180°C) oven for 20 minutes. Remove foil and continue to bake for 10 more minutes or until hot and lightly bubbling. Serves 6 TIP  Speck is a Northern Italian-style pro- sciutto that is smoked, found at Italian food shops and most major grocers. Regular pro- sciutto may be substituted. This is an extravagant dish to come home to, but in reality it is very easy to make. You can choose to make the recipe in its entirety and then reheat it—or make the chicken filling up to 2 days in advance and then bake it in the pastry just before serving. Serve with a fresh salad studded with pomegranate seeds and feta for a luxurious ready-made meal. 1¼ cups (310 mL) chicken stock or water ¼ tsp (1 mL) saffron threads ¼ cup (60 mL) plus ⅓ cup (80 mL) unsalted butter 4 chicken breasts, bone-in and skin on, 2½ lbs (1.25 kg) 2½ cups (625 mL) white onion, finely diced 1 tbsp (15 mL) fresh ginger, peeled and finely chopped 2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) ground cumin ½ tsp (2 mL) ground nutmeg ¼ tsp (1 mL) red pepper flakes ¼ tsp (1 mL) ground cloves (optional) ¼ cup (60 mL) sultana raisins ⅓ cup (80 mL) slivered almonds, toasted ½ cup (125 mL) fresh cilantro, coarsely chopped 2 large eggs, lightly beaten CHICKEN, RAI S IN & ALMOND B’STI LLA

2 In a small saucepan, bring stock to a light boil, immediately remove from heat and add saffron. Set aside for 10 minutes to steep. 3 In a large pot over medium-high heat, melt ¼ cup (60 mL) butter, add chicken breasts and cook until golden, about 3 minutes each side. Do not burn butter. Remove breasts and set aside (they will not be cooked through). 4 Add onions and ginger to the pot, cook for 10 minutes or until onions are translucent. Add cinnamon, cumin, nutmeg, red pepper flakes and cloves. Cook for 1 minute. 5 Return chicken to the pot along with saffron- infused stock. Cover and simmer until chicken is cooked through, about 20 minutes. Remove from heat. 6 Remove chicken from pot. When it’s cool enough to handle, shred meat and discard skin and bones. 7 Stir the shredded chicken into the slightly cooled cooking liquid along with sultana rai- sins, almonds, cilantro, eggs and salt. Refriger- ate mixture until ready to use. 8 Melt remaining ⅓ cup (80 mL) butter. Lay 1 sheet of phyllo pastry on a clean work surface, brush completely with melted butter. Lay second sheet across the first to form an addition (plus) sign. Brush the second sheet wth melted butter. 9 Lay third sheet diagonally across the first 2, brush with butter. Fourth lies diagonally in the other direction, brush with butter. The last 2 sheets repeat step 1, forming another addi- tion sign on top (remembering to butter each sheet). The 6 sheets should look like a flower and be in a circular shape. 10  Using the melted butter, brush the inside of a 9-inch (23-cm) metal cake tin or springform pan. Gently place the phyllo pastry over the centre of the pan, carefully place the chicken mixture in the middle of phyllo pastry and nudge chicken and phyllo down into the pan. Fold phyllo edges over to cover chicken and brush top with melted butter. 11  Bake for 45 minutes on middle rack, or until pastry is golden and inside is hot. 12  Let rest for 5 minutes before dusting with icing sugar and serving. Serves 6

BAKED GNOCCHI WITH TOMATO, SPECK & TALEGGIO All this decadent and flavourful dish needs is to be popped into the oven when you get home. The recipe can be prepared and refrigerated up to one day ahead of reheating. Serve with a fresh, crunchy salad of romaine hearts and lemon vinaigrette. 2 tbsp (30 mL) olive oil, divided, plus more for greasing baking dish 2 oz (60 g) speck, chopped into 1 inch (2.5 cm) pieces (see TIP) 2 cups (500 mL) red onion, finely chopped 1 tbsp (15 mL) tomato paste 2 tbsp (30 mL) garlic, finely chopped 1 tbsp (15 mL) fresh thyme, finely chopped ½ cup (125 mL) dry white wine (optional) 3 cups (750 mL) grape tomatoes, halved lengthwise 1 cup (250 mL) 35% cream 6 oz (175 g) Taleggio (Saint-Paulin, fontina, semi-soft Oka or Pont l’Évêque will also work) Salt and pepper to taste 2 pkgs store-bought potato gnocchi, 2 lbs (1 kg) total 1 In a large skillet, heat 1 tbsp (15 mL) of the olive oil over medium heat, add speck and cook until lightly golden and slightly crispy, about 2 minutes. Do not burn. Remove speck from pan and reserve oil. 2 Add the remaining 1 tbsp (15 mL) olive oil to the skillet, add onions and cook over medium- high heat for 10 minutes or until translucent. Add tomato paste, garlic and thyme and cook for another minute. Add wine and cook for 30 seconds before adding the tomatoes. 3 Cook tomatoes, stirring often, over medium- high heat for 4 minutes. They should retain their shape. 4 Bring a large pot of well-salted water to boil over high heat. 5 Add cream and cheese to the tomatoes and cook over low heat until the cheese is melted,

228  FOOD & DRI NK HOLIDAY 2017