LCBO Food & Drink Holiday 2019

SMOKED SEA SALT LOTUS CHIPS Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own. 2 large lotus roots, about 2 lbs 2 oz (960 g), peeled 3 tbsp (45 mL) extra virgin olive oil 1 tsp (5 mL) smoked sea salt 1 Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. 2 Slice lotus roots into rounds 1/8 inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well. 3 Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper tow- el to absorb oil. Repeat with remaining chips until they are all done. 4 Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

1 clove garlic, minced 1/2 lemon 1/4 cup (60 mL) cream, 10%, 18% or 35% 2 tbsp (30 mL) chopped fresh basil 1 If your shrimp are frozen, thaw and remove shell. Once frozen shrimp are thawed, squeeze dry in paper towels or pat fresh shrimp really well. In a large pot over medium heat, heat tomato soup with 3 tbsp (45 mL) La Bomba until hot. 2 In a large frying pan, heat oil over medium-high heat. Add shrimp and salt; stir until barely pink. Add garlic and stir just until shrimp are pink, about 3 minutes in total. Squeeze lemon juice overtop and stir. 3 Stir cream and basil into hot soup, but don’t boil or soup may curdle. Ladle soup into 3 bowls. Top each with 5 shrimp and an extra little dollop of La Bomba if feeling spicy! CHICKEN MISO SOUP If you’re a chicken soup person who likes lots of chicken, then go for the larger amount—it really is so personal! If not, use the smaller amount. Either way you’ll be happy and feel like you’ve eaten well. 2 to 4 skin-on, bone-in chicken thighs or 1 to 2 skin-on bone-in breasts 3 mushrooms, preferably shiitake, sliced 3 tbsp (45 mL) white miso 1 carton (900 mL) chicken broth 8 mini baby bok choy or 2 baby bok choy Drizzle of sesame oil and grating of fresh ginger, optional 1 Place chicken, mushrooms (including stems) and miso in a large pot. Add broth. Bring to a boil, then reduce heat and simmer covered 30 minutes. Remove cooked chicken from broth. When it is cool enough to handle, dis­ card skin and remove chicken from bones. Shred or cut chicken into bite-sized pieces. Discard tough shiitake stems. 2 Meanwhile, trim ends of bok choy. Leave mini baby bok choy as is, or cut baby bok choy into quarters. Wash bok choy well. Bring broth back to the boil. Add chicken and bok choy. Cover and simmer just until bok choy wilts and is tender, 2 to 3 minutes. Ladle soup into bowls. Add a drizzle of sesame oil and a grating of ginger, if using. Makes 4 1/2 cups (1.125 L) for 3 servings

GREEK YOGURT AND KALE PESTO DIP This creamy yogurt dip is full of flavour. Mak- ing pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnish- ing it with sun-dried tomatoes and pine nuts gives it a beautiful holiday look and an added crunchy texture. 1/4 cup plus 1 tbsp (60 mL plus 15 mL) pine nuts KALE PESTO 3 cups (750 mL) baby kale leaves 1 large garlic clove, roughly chopped 1/4 cup (60 mL) grated Parmesan cheese 1/2 cup (125 mL) olive oil 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) fresh ground pepper 11/4 cups (310 mL) Greek yogurt 2 tbsp (30 mL) julienned sun-dried tomatoes in their oil 1 For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool. 2 In a food processor, add kale, garlic, Parme- san cheese, 1/4 cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper. 3 Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe follows). Serves 4 to 6 WHAT TO SERVE Flavours moving from bitter greens to sweet to- mato can be pleasurably addressed by ale’s sweet malt and lightly bitter tones. Tree Topper Red Ale LCBO 560102, 473 mL, $3.15

Serves 4 to 6

Soups du jour from page 193

LA BOMBA TOMATO WITH SHRIMP SOUP

So little time, yet you’re craving something a bit special for dinner? This might be your go‑to soup. Plus, it’s flexible. Substitute mus- sels for shrimp, but add a generous splash of white wine and garlic to pan, then cover and set over low heat until the mussels open. 15 large uncooked, shell-removed shrimp, fresh or frozen, 26 to 30 count 1 carton (750 mL) tomato soup 3 tbsp (45 mL) La Bomba, plus extra for garnish 1 tbsp (15 mL) olive oil Pinch of salt

Makes 6 cups (1.5 L) for 3 servings

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HOLIDAY 2019 FOOD & DRINK