LCBO Food & Drink Holiday 2023

Taste of Home from page 105

VODKA SAUCE Vodka may seem like a strange ingredient in pasta sauce, but it helps amplify the heat of chili flakes and balance out the sweetness of tomatoes. Feel free to skip the alcohol; you’ll still end up with a tasty rosé sauce. For a richer sauce, swap the table cream for 1 cup (250 mL) 35% cream plus 1/4 cup (60 mL) water. Do not use half-and-half, as it has a tendency to curdle. 1/4 cup (60 mL) unsalted butter 1 medium onion, finely chopped 4 garlic cloves, minced, about 2 tbsp (30 mL) Fine sea salt to taste 1/2 tsp (2 mL) chili flakes 1 tube (156 mL) Italian double-concentrated tomato paste 1/3 cup (80 mL) vodka 1 1/4 cups (310 mL) 18% table cream 1/2 cup (125 mL) finely grated Grana Padano cheese Freshly ground black pepper to taste 1. Melt butter in a large Dutch oven set over medium heat. Add onions, garlic and salt. Cook until very soft and just starting to brown around edges, 12 to 14 minutes. Stir in chili flakes and cook 30 seconds more. Stir in tomato paste and continue to cook, stirring often, until colour deepens and paste begins to stick to bottom of pot, 3 to 5 minutes. Pour in vodka and stir until absorbed, about 1 minute. Stir in cream. Bring to a gentle simmer over medium heat then reduce to low. Cook, stirring often, until flavours meld and sauce is very thick, about 10 minutes. Stir in cheese until melted, 1 to 2 minutes. Season with salt and pepper. Remove from heat. For a smoother sauce, use an immersion blender to reach your desired consistency. 2. Cool for 45 minutes then pour into a 2-cup (500-mL) glass jar. Cool completely. Cover and refrigerate for up to 4 days. Makes 2 cups (500 mL), enough for 500 g of dried pasta PASTA WITH VODKA SAUCE Bring a large pot of lightly salted water to a boil. Add 1 pkg (500 g) dried Italian tubular pasta such as rigatoni, penne or calamarata, and cook until al dente, about 1 to 2 minutes shy of package directions. Reserve 1 1/2 cups (375 mL) pasta water before draining in colander. Add 1 cup (250 mL) pasta water to pot with sauce over medium heat. Stir until uniform then add cooked pasta. Stir until well coated, adding more pasta water if needed. Divide between warmed bowls and top with freshly grated Grana Padano and basil leaves.

5. Working on a clean surface, and only using flour if absolutely necessary to avoid sticking, roll dough strips with the palms of your hands until they measure 14 inches (35 cm) in length. Gently taper the ends with your palms. Trans fer to a prepared baking sheet and repeat until you have 12 on a sheet. Brush breadsticks with reserved 1 tbsp (15 mL) garlic oil then lightly sprinkle with flaky salt, if desired. Bake until crisp and lightly golden, 10 to 14 minutes. Remove from oven and transfer to a wire rack to cool. Continue rolling grissini while they bake. (If you need to reuse a baking sheet, cool completely before loading with next batch.) 6. Grissini will continue to crisp up as they sit. Keep cooled grissini in an airtight container at room temperature for up to 1 week. SPICY VINEGAR WITH LEMON & SHALLOT Infused vinegars are great to have on hand to give any meal a flavour boost. This recipe is designed to be served with oysters on the half shell, but if you’re not a fan, omit the horse radish for a more versatile vinegar to be used in everything from salad dressings to mari nades. You could also split this recipe between two 250-mL jars or bottles. Makes 36 2 to 4 Thai red chilies, stems removed, halved lengthwise, or more to taste 6 peeled slices fresh horseradish 1/2 tsp (2 mL) whole black peppercorns 1 1/2 to 1 3/4 cups (375 to 425 mL) white vinegar 1. Peel zest from lemon using Y-peeler in strips and trim off any white pith with a sharp paring knife. Cut into smaller 1/2-inch (1-cm) strips, if desired. Save lemon for another use. Transfer peel to a clean 2-cup (500-mL) glass jar or bottle. 2. Depending on the size of your vessel open ing, cut shallot into quarters or 1/2-inch (5-mm) thick slices. Add to jar or bottle along with chil ies, horseradish (cut to fit) and peppercorns. 3. Heat vinegar in a small pot over medium-­ high until it comes to a simmer, about 3 minutes. Remove from heat. Pour hot vinegar into jar, or use a funnel if it’s a bottle. Let cool to room temperature then cover with lid and transfer to fridge. Set aside to infuse for at least 24 hours or up to 1 month. Makes one 2-cup (500-mL) jar or two 1-cup (250-mL) jars 1 lemon 1 medium shallot, peeled

FENNEL GRISSINI These crispy breadsticks are so good that they’ll steal the spotlight on any charcuterie board or snack platter. They’re perfect for twirling up thin slices of prosciutto with a smear of fig jam and some plump olives on the side.

1/4 cup (60 mL) extra virgin olive oil, plus more for greasing

2 tbsp (30 mL) minced garlic 1 tbsp (15 mL) fennel seeds

1/2 tsp (2 mL) chili flakes (optional) 3/4 cup (175 mL) warm water, about 100°F (38°C) 1 tsp (5 mL) dry active yeast 1 tsp (5 mL) sugar 1 tsp (5 mL) fine sea salt 2 1/3 cups (580 mL) all-purpose flour, plus more for dusting Flaky salt (optional) 1. Combine oil and garlic in a small frying pan over medium heat. Once it starts sizzling, cook until garlic has softened, but not browned, 2 to 3 minutes. Add fennel seeds and chili flakes (if using). Cook until garlic is just turning golden and mixture is very aromatic, 1 to 2 minutes more. Remove pan from heat then transfer mixtue to a small bowl. Strain off and reserve 1 tbsp (15 mL) of oil for brushing. Set both aside separately to cool. 2. Whisk warm water with yeast and sugar in a medium bowl. Let stand until foamy, about 10 minutes. Whisk in salt and garlic-oil mixture. Add flour then stir until a rough dough forms. Transfer to a clean work surface and knead, without extra flour, until a smooth, supple dough forms, about 5 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let rest at room temperature for 30 minutes. 3. Preheat oven to 425°F (218°C). Lightly grease three large, rimmed baking sheets with olive oil. 4. Lightly dust work surface with flour then pat or roll dough into a 12 x 12-inch (30 x 30-cm) square. Using a bench scraper or knife, cut into four squares. Cut each square into nine even strips. Cover with a clean kitchen towel so they don’t dry out while you work.

Serves 4

248 FOOD & DRINK HOLIDAY 2023