LCBO Food & Drink Holiday 2017

S I LKEN GOULASH WITH GOUDA CRI SPS

or until vegetables are tender. Add tomato paste and flour; stir to combine. Turn out into a heat- proof bowl and set aside. 3 Wipe pot clean and return to high heat; cut beef into 3 or 4 large chunks and season with salt and pepper. Add remaining 1 tbsp (15 mL) of oil to pot and brown beef on all sides, about 6 minutes total. Pour wine and stock over; stir in reserved vegetable mixture. Boil for 1 min- ute until thickened. Tuck in bay leaf, cover and place in oven for 2½ hours or until meat is fork-tender. 4 Meanwhile, prepare the potato halves by us- ing a melon baller to scoop out most of flesh, leaving a ¼-inch (5-mm) layer of potato next to skin (reserve flesh for use in hash browns if you like). Heat a 2-inch (5-cm) depth of oil to 375°F (190°C). Fry potato skins in batches for 3 minutes or until golden; remove with a slot- ted spoon to a paper-towel-lined baking sheet; season with salt. Let drain. (Potato skins may be made up to 1 day in advance, covered and refrigerated until ready to warm and serve.) 5 Once beef is tender, remove from braising liquid and cut into ½-inch (1-cm) chunks. Re- turn to liquid. (Beef may be made up to 5 days in advance and kept covered and refrigerated until ready to reheat and serve.) 6 No more than 2 hours before serving, com- bine all arugula salsa verde ingredients in a food processor and pulse until the consistency of pesto, scraping down sides as necessary. 7 When ready to assemble, heat beef and sauce on stovetop until warmed through; heat potatoes in a hot oven (anywhere from 375° to 425°F/190 to 220°C) for a minute. Spoon a little meat and sauce into each potato and garnish with a small amount of salsa verde. Makes 36 pieces WHAT TO SERVE Henry of Pelham Baco Noir Old Vines VQA LCBO 459966 $19.95 This impressive Baco Noir is jam-packed with dense black fruit, spice and herb all poised on a vein of fine acidity. It offers enough weight and structure to stand up to the rich, hearty flavours and textures of the slow- cooked beef. Mill Street Tankhouse Ale LCBO 399162, 473 mL $3.05 The rich malt flavours, caramel, herbal hops and roast- ed tones in this local ale offer a great complement and contrast to this rich and flavourful beef appetizer. Its balanced sweet core, bitter hops and carbonation gen- tly cleanse and ready the palate for another bite.

Inspired by a favourite Hungarian goulash rec- ipe, this intensely flavoured sipper and accom- panying cheese crisps make a welcome treat on a cold, celebratory winter’s night. Camp- bell’s makes a premium shelf-stable beef stock that is widely available and works beautifully here. Use sweet paprika, not one labelled hot. 1 tbsp (15 mL) grape-seed or canola oil

1 tbsp (15 mL) butter 1 small onion, chopped 2 cloves garlic, finely chopped 1 tsp (5 mL) caraway seeds 1 tsp (5 mL) dried marjoram 2 tbsp (30 mL) Hungarian paprika 1 carton (480 mL) beef stock 1 plum tomato, seeded and chopped

RED WINE-BRAI SED BEEF IN POTATO SKINS All the components of this knockout hors d’oeuvre can be made ahead of time—even the fried potato skins. Which of course means it’s party-perfect. Frying in olive oil is a luxury here but common in Mediterranean countries where it is considerably cheaper than here. It does make for tasty potato skins, so it’s worth a go if you’re feeling flush. 2 tbsp (30 mL) olive oil, divided 1 tbsp (15 mL) butter

¼ cup (60 mL) chopped carrot ¼ cup (60 mL) chopped parsnip 1 small Yukon Gold potato, peeled and cut into chunks 1 Hungarian wax or cubanelle pepper, seeded and chopped Salt and freshly ground black pepper to taste GOUDA CRISPS 1 oz (30 g) aged Gouda, preferably Thunder Oak, finely grated 1½ tsp (7 mL) all-purpose flour ½ tsp (2 mL) caraway seeds 1 Heat oil and butter in a medium saucepan over medium heat. When foaming, add onion and sauté for 6 to 7 minutes, stirring occasion- ally, until golden. Stir in garlic; cook an addi- tional minute. Sprinkle caraway, marjoram, and paprika over and combine; pour in beef stock. Add tomato and carrot to pot and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. 2 Stir in parsnip and potato, return to a sim- mer, cover and cook an additional 20 minutes. Add chopped pepper and simmer 5 minutes longer. Carefully pour mixture into a blender (or use an immersion blender) and process until very smooth. Thin with a little water to loosen if necessary (soup should have the con- sistency of heavy cream) and season with salt and pepper to taste. (Soup may be made up to 5 days in advance, covered and refrigerated until ready to reheat.) 3 To make the caraway Gouda crisps, combine the cheese, flour, and caraway seeds in a small bowl and toss with a fork to combine. 4 Heat a nonstick skillet over medium-low. Sprinkle a generous tsp (5 mL plus) of cheese mixture into pan, forming a neat 1½ to 2-inch (4 to 5-cm) round. Repeat until pan is full but

1 small onion, finely chopped 2 cloves garlic, finely chopped

¼ cup (60 mL) finely chopped carrot ¼ cup (60 mL) finely chopped celery 2 tsp (10 mL) finely chopped rosemary 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) all-purpose flour 1 lb (500 g) beef chuck Salt and freshly ground black pepper 1 cup (250 mL) dry red wine ½ cup (125 mL) beef stock or water 1 bay leaf 18 mini yellow-flesh potatoes, halved Peanut or olive oil for frying Sea salt ARUGULA SALSA VERDE 1 cup (250 mL) firmly packed arugula 2 tbsp (30 mL) fresh oregano leaves 1½ tsp (7 mL) red wine vinegar 1 clove garlic 2 oil-packed anchovy fillets 3 tbsp (45 mL) extra virgin olive oil 1 Preheat oven to 325°F (160°C).

2 Heat 1 tbsp (15 mL) oil with the butter in a Dutch oven or medium ovenproof pot with a tight-fitting lid over medium heat. Sweat onion and garlic, stirring from time to time, for 3 minutes. Stir in carrot, celery and rosemary and continue to cook for 3 minutes longer

250  FOOD & DRI NK HOLIDAY 2017