LCBO Food and Drink Spring 2016

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

Rediscovering Liver from page 83

From the Emerald Isle from page 64

1 To make vinaigrette, add chopped shal- lots, sherry vinegar, Dijon and seasoning in a small bowl. Gradually whisk in oil until dress- ing thickens. Set aside. 2 Add bacon to a large frying pan over med­ ium heat and fry for 10 minutes, stirring often, or until bacon has rendered most of its fat and is browned on all sides. Remove bacon, set aside, and discard all but 1 tbsp (15 mL) of ba- con fat from pan. Reduce heat to medium-low, add bread cubes to pan and toss with bacon fat. Fry croutons until toasty, about 5 minutes, then remove from pan and set aside. 3 Wipe pan clean, add butter and mushrooms and cook over medium-high for 5 to 7 minutes or until mushrooms are lightly browned. Sea- son with salt and pepper. 4 Wipe pan clean again and heat 1 tbsp (15mL) olive oil over medium heat. Add chicken liv- ers, lightly season with salt and pepper and sauté until browned and cooked through, about 5 to 6 minutes. Remove livers from pan and set aside. 5 To make poached eggs, bring a medium saucepan of water to a simmer and add white vinegar. One at a time, crack eggs into a small bowl or ramekin, create a clockwise vortex in the water with a spoon and gently ease eggs into vortex, one at a time, gently but quickly. Poach eggs for 3 minutes. Line a plate with paper towel and use a slotted spoon to care- fully lift poached eggs onto the plate to drain. 6 To a large bowl add the frisée leaves, chick- en livers, mushrooms, lardons and croutons. Toss gently with about half of the dressing, then pile onto 4 plates. Add a warm egg to the top of each salad, and season with salt and pepper. Serve with remaining dressing on the side, plus the rest of that sourdough loaf for dipping in that egg yolk. Serves 4

SLOW-COOKED BEEF SHORT RIBS

Moy House is one of these perfect places to stay, a luxurious country house that radiates charm and elegant comfort. It is on the sea coast with wonderful views and is close to sev- eral exceptional golf courses. The two chefs are outstanding and the food from breakfast through dinner is superb. Both chefs also work as farmers, and all the produce, fish and meats are from the area. They make everything themselves including the breads and rolls and relishes. These short ribs are slightly adapted from their original recipe. 4 English-style (on the bone) short ribs,

FRI SÉE SALAD LYONNAI SE This is a dish where liver comes to shine. Sure, it’s accompanied by many delicious ingre­ dients—sautéed mushrooms, bacon, crunchy croutons and an oozing poached egg—but this hearty salad gets its oomph from simply sautéed livers nestled on a perfect bed of fri- sée, with a classic vinaigrette to match. It’s a recipe born in Lyon, one of the greatest culi- nary cities in the world. VINAIGRETTE 2 small shallots, minced, about ¼ cup (60 mL) ¼ cup (60 mL) sherry wine vinegar 2 tsp (10 mL) Dijon mustard Salt and pepper to taste ¾ cup (175 mL) extra virgin olive oil ½ lb (250 g) slab smoked bacon, cut into ¼ inch (5 mm) cubes or lardons 4 slices sourdough bread, crusts removed, bread cut into ½ inch (1 cm) cubes 1 tbsp (15 mL) butter 1 pkg (227 g) sliced white mushrooms 1 tbsp (15 mL) olive oil 1 lb (500 g) chicken livers, rinsed, patted dry

about 9 oz (275 g) each 3 medium onions, sliced 4 carrots, peeled and roughly chopped 2 celery sticks, roughly chopped 1 head of garlic, sliced in half widthwise 2 thyme sprigs

2 rosemary sprigs 1 bottle red wine Salt and freshly ground pepper ¼ cup (60 mL) vegetable oil 3 cups (750 mL) chicken stock 1 tsp (5 mL) cornstarch 1 tbsp (15 mL) water

1 Place short ribs in a casserole dish. Add on- ions, carrots, celery and garlic. Scatter herbs over beef. Add wine. Cover and refrigerate for 12 hours or overnight. 2 Preheat oven to 225°F (110°C). 3 Remove beef from marinade and set both aside. Strain vegetables and wine and reserve both separately. Pat meat dry then season with salt and pepper. 4 Heat a large pan over high heat and add 2 tbsp (30 mL) oil. Add meat, fat-side down, and brown well, about 2 minutes. Turn over and brown for 2 more minutes. Transfer to

and cut into bite-sized pieces 2 tbsp (30 mL) white vinegar 4 large eggs

WHAT TO SERVE Tio Pepe Extra Dry Fino Sherry LCBO 231829 Champagne Victoire Brut Prestige LCBO 190025

$16.90

2 large heads frisée lettuce, cored, thicker outer leaves removed, remaining leaves separated, cleaned and dried Salt and pepper to taste

$39.95

102  FOOD & DRI NK SPRING 2016