LCBO Food & Drink Holiday 2018

MUSHROOM & SWEET ONION GNOCCHI CASSEROLE

4 Line 2 baking sheets with parchment paper. 5 Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1. 6 Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash. 7 Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spac- ing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling. 8 Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight con- tainer, layering with parchment paper, and freeze for up to 1 month. See TIP 2. 9 To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper. 10  Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes. Makes 18 turnovers TIP 1  To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into six­ teen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes. TIP 2  To bake turnovers without first freez- ing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempt- ing on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-

TOURTIÈRE TURNOVERS Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve throughout the holiday season. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoon- ful of chili sauce or fruit ketchup is the ideal accompaniment. 12 oz (340 g) ground beef or pork (or a mixture) ⅓ cup (80 mL) finely chopped onion ½ stalk celery, finely chopped 1 large clove garlic, minced ½ tsp (2 mL) dried savoury ½ tsp (2 mL) dried sage ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper ⅛ tsp (0.5 mL) dried thyme Pinch ground allspice ½ cup (125 mL) unsalted beef stock or water 1 Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess. 2 Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling. 3 Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stir- ring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shal- low dish and let cool. Cover and refrigerate un- til chilled, about 1 hour, or for up to 1 day. 1 tbsp (15 mL) chopped fresh parsley 1 lb (455 g) frozen puff pastry, defrosted All-purpose flour 1 egg 2 tsp (10 mL) water

dressed green salad on the side. 3 tbsp (45 mL) olive oil, divided 2 tbsp (30 mL) butter, divided 1 lb (455 g) cremini mushrooms, sliced Salt and freshly ground pepper 1 sweet onion, thinly sliced 1 tsp (5 mL) dried rosemary, crumbled 1 lb (455 g) gnocchi 3 cloves garlic, minced 2 cups (500 mL) 10% cream, heated 2 tbsp (30 mL) chopped fresh parsley Additional 10% cream or milk, warmed Freshly grated Parmesan cheese ½ cup (125 mL) dry white wine 2 tbsp (30 mL) all-purpose flour

1 Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mush- rooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pep- per; sauté for about 10 minutes or until mush- rooms have released their liquid and are lightly browned. Transfer to a large bowl. 2 Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to me- dium-low and cook, stirring often, for about 20 minutes or until soft and golden. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the sur- face (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking wa- ter. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

WHAT TO SERVE Erath Pinot Noir LCBO 394718

$24.95 This Pinot offers rustic notes that will pair seamlessly with the turnovers and enhance their savoury character, while the light acidity will balance the buttery crust. Fuller’s London Porter LCBO 470781, 500 mL $3.15 Robust and smoky, this porter will enhance the earthy complexity of the turnover and will complement a vari- ety of cheeses on a spectacular cheese board.

SHOP ONLINE AT LCBO.COM

232  FOOD & DRI NK HOLIDAY 2018