LCBO Food & Drink Holiday 2017

DATES WITH DESTINY from page 77

FARRO WITH ROASTED VEGETABLES & POACHED EGGS Topping grain dishes with poached eggs adds a rich sauciness and enough protein to turn them into a meal. This recipe can serve 6 as part of a meal, or 4 as a main. 1 red onion, cut into ½ inch (1 cm) dice, about 1½ cups (375 mL) 1 yellow pepper, cut into ½ inch (1 cm) dice, about 1½ cups (375 mL) 2 medium zucchini, cut into ½ inch (1 cm) dice, about 2 cups (500 mL) 1 small eggplant, cut into ½ inch (1 cm) dice, about 5 cups (1.25 L) ⅓ cup (80 mL) olive oil 2 tbsp (30 mL) chopped garlic Salt and pepper 1½ cups (375 mL) farro 2 Combine red onion, yellow pepper, zucchini and eggplant on a large baking sheet. Drizzle with olive oil, sprinkle with garlic, season with salt and pepper and toss lightly to combine. Roast for 30 to 35 minutes, stirring occasion- ally, or until vegetables are tender and lightly browned. 3 Toast farro in a large dry skillet over medium- low heat, stirring, for 5 minutes or until it smells nutty and is visibly browned (don’t worry if a few get dark). 4 Bring a large pot of salted water to boil. Add toasted farro and cook for 15 minutes or until grain is tender but still slightly chewy. Drain well. Pour farro over vegetables on baking sheet. Drizzle with red wine vinegar and sea- son well with salt. 5 Add parsley and fold gently to combine. Serve farro salad warm or at room temperature with hot poached eggs overtop. Makes 4 to 6 servings 3 tbsp (45 mL) red wine vinegar ½ cup (125 mL) coarsely chopped Italian parsley 4 to 6 poached eggs 1 Preheat oven to 425°F (220°C).

a small bowl. Mix 2 tbsp (30 mL) of spice mix- ture with 1 tbsp (15 mL) olive oil. Reserve. 3 Remove chicken skin from thighs and set aside. Arrange chicken skin on prepared bak- ing sheet in a single layer. Top skin with an- other piece of parchment paper and another baking sheet. Bake skin until crisp and golden, about 25 minutes. Remove to a paper-towel- lined plate and sprinkle with salt while hot. 4 Heat 2 tbsp (30 mL) oil in a large skillet over medium-high heat. Working in batches, add chicken pieces and sauté for 3 minutes per side or until golden. Remove chicken thighs to a dish and coat with spice-and-oil mixture. Reserve. 5 Add onions and a pinch of salt to pan and sauté for 3 minutes or until softened. Reduce heat to medium, add remaining spice mixture and continue to cook for about 8 to 10 minutes, stirring occasionally, or until onions are golden and very soft. 6 Add parsley, coriander and honey and stir together. Add stock and lemon juice and bring to a boil. Reduce heat to medium-low and re- turn chicken to pan. Cover and simmer 20 min- utes. Add dates and cook for 5 minutes longer or until chicken is cooked through. Crumble chicken skin and sprinkle over chicken, or serve whole as garnish. Serves 6; spice mixture yields ¼ cup (60 mL)

CHICKEN WITH BROWNED ONIONS AND DATES I like to use chicken thighs with the bone in for maximum flavour. However, I do remove the skin (and save it for the crisp skin garnish) to make sure that the spices are infused in the chicken meat. Use boneless thighs as well but cook for 10 minutes less. For people who prefer boneless, skinless breast meat, cut each breast into 2 pieces and cook 10 minutes less time than with bone-in thighs. The cinnamon and dates balance out the heat of the spices and the separate crispy chicken skin offsets the softness of this dish. Serve with saffron rice. 2 tsp (10 mL) smoked sweet paprika ½ tsp (2 mL) crushed red pepper flakes (or to taste) ½ tsp (2 mL) cinnamon 1 tbsp (15 mL) olive oil CHICKEN 12 bone-in chicken thighs, about 3 lbs (1.5 kg) Salt to taste 2 tbsp (30 mL) olive oil 3 cups (750 mL) sliced onions ¼ cup (60 mL) chopped parsley ¼ cup (60 mL) chopped fresh coriander 1 tbsp (15 mL) honey 2 cups (500 mL) chicken stock or water 1 tbsp (15 mL) lemon juice 12 pitted dates, cut in half, about ⅔ cup (150 mL) 1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 2 Combine garlic, ginger, cumin, paprika, red pepper flakes and cinnamon together in SPICE MIXTURE 1 tbsp (15 mL) chopped garlic 2 tsp (10 mL) ground ginger 2 tsp (10 mL) ground cumin

WHAT TO SERVE Sugarbush Gamay VQA LCBO 401927 C’est La Vie! Pinot Noir Syrah LCBO 166934

$18.40

$12.95

DATE SHAKE These can be made lactose-free and vegan by using soy or almond milk and non-dairy ice cream. 1 Combine 1 cup (250 mL) pitted dates (Med- jool are my favourite for this) and ½ cup (125 mL) milk in a blender. Blitz until as smooth as you can get it. There will still be some little bits of date. Add another ½ cup (125 mL) milk, 1½ cups (375 mL) vanilla ice cream and ½ tsp (2 mL) of cinnamon, if de- sired. Blend again until thick. Pour into 2 tall glasses and top with grated nutmeg. Substitute ½ cup (125 mL) of the milk with orange juice if you want an orange flavour. Serves 2

WHAT TO SERVE Bougrier Vouvray Chenin Blanc LCBO 253229

$15.45

Grange of Prince Edward Gamay Noir VQA LCBO 615062

$17.35

242  FOOD & DRI NK HOLIDAY 2017