LCBO Food and Drink Spring 2016

TAPIOCA RI SOTTO WITH MUSHROOMS

a white dot in the middle of the grain. Drain well and run under cold water to remove any starch and set aside. 5 Mix together the pecorino, sheep’s milk cheese and cream and set aside. Bring ½ cup (125 mL) chicken stock to a boil in a skillet. Stir in tapioca and cook for 3 minutes. Add cheese and cream mixture and simmer, stir- ring, until the mixture is thick enough that you can see the bottom of the pan when you drag a wooden spoon across it. 6 Divide mushroom sauce between 4 bowls. Spoon tapioca on top and add chanterelle mushrooms. Garnish with black garlic slices and sprouts. Serves 4 WHAT TO SERVE G. Marquis The Silver Line Pinot Noir VQA VINTAGES ESSENTIALS 258673 $19.95 Mushroom-based dishes and Pinot Noir are a clas- sic gastronomic pairing. This fine local example of- fers red cherry flavours and earthy, mineral notes that make a delightful match. It’s elegant and yet structured enough to stand up to the density of the dish. Castello Di Neive Barbaresco DOCG LCBO 160143 $19.80 This Barbaresco can be had for under $20, making it one of the best values on our shelves! Its palate- cleansing structure and notes of earth and spring cherries also make this a natural match to the rich- ness of the mushrooms, cheese and cream elements in this risotto. Galway oysters, also known as European Flats thanks to their flat shells, need no accompani- ment, as the taste is buttery, briny and sweet. Pulled out of the water right beside the iconic Moran’s Oyster Bar near Galway Bay, they are ultra-fresh; here, you can sit and slurp as many as you can eat. Occasionally they are available in Ontario, but our own fine Malpeque oysters from P.E.I. are just as good, though they have amilder, sweeter profile. If you feel the need for a sauce, here is a simple one served at Moran’s. GALWAY OYSTERS WITH MIGNONETTE SAUCE

This is one of those dishes you must try to have a superb flavour experience. Ross Lewis, the charming and erudite chef-owner of the one-Michelin-star restaurant Chapter One in Dublin, is a champion of local produce and local meats. This is one of his signature dishes. Using tapioca gives the dish amodern look and taste and the intense mushroom sauce is the perfect foil. Black garlic (where garlic is slowly dried for many hours until it turns black) is an ingredient of the moment that is sweet and lus- cious. Once the tapioca is cooked and sauced it has the rich look of risotto. ½ cup (125 mL) hot water ½ cup (125 mL) red wine 2 cups (500 mL) chicken or vegetable stock ¼ cup (60 mL) chopped shallots 2 tbsp (30 mL) butter 4 oz (125 g) chanterelle or other small mushrooms Salt and freshly ground pepper TAPIOCA 4 cups (1 L) water ½ cup (125 mL) plus 2 tbsp (30 mL) tapioca pearls ¼ cup (60 mL) grated pecorino cheese ½ cup (125 mL) crumbled soft sheep’s milk cheese ½ cup (125 mL) whipping cream ½ cup (125 mL) chicken stock 1 black garlic clove, sliced ½ cup (125 mL) sprouts 1 Soak porcini mushrooms in hot water for 20 minutes or until softened. 2 Combine porcini and soaking liquid with red wine, 2 cups (500 mL) chicken stock and shal- lots in a pot. Bring to boil, then reduce to sim- mer for 25 to 30 minutes or until full-flavoured and thick enough to coat the back of a spoon. Strain sauce and reserve. Discard porcinis. 3 Heat butter in a skillet over medium-high heat and sauté the chanterelle mushrooms un- til softened, 2 to 3 minutes. Season well with salt and pepper, and reserve. 4 For tapioca, bring water to a boil. Add tapi- oca pearls and a pinch of salt. Stir immedi- ately. Return to boil. Reduce heat to medium and simmer tapioca, stirring occasionally to prevent it from sticking, for 5 to 6 minutes or until the pearl has a clear exterior with MUSHROOM SAUCE ½ cup (125 mL) dried porcini mushrooms

BROWN BREAD WITH CASHEL BLUE CHEESE

Brown bread is the Irish term for soda bread. No yeast is added. The recipes vary from household to household; some include mo- lasses or eggs. Using whole wheat flour that has a little texture to it (I used Red Fife) will make the crunchiest bread. Crush the soda through your fingers before adding it to the bread to make sure there are no lumps. This recipe is from the Dingle Cookery School on the Dingle Peninsula, the most westerly area of Ireland. Amongst many other things, the school teaches traditional Irish cuisine. Cashel Blue cheese is the traditional blue cheese of Ireland—but only since 1984, when it was first made at a dairy in South Tipperary. It is but- tery and creamy with the tang of a blue cheese but not as pronounced. Once tasted it seems to become everyone’s favourite. Serve the cheese with the brown bread or whole meal crackers. Wrap the loaf and place it in an airtight tin; it will keep well for a few days. 2½ cups (625 mL) brown flour (whole wheat) 1 cup (250 mL) all-purpose flour

¾ cup (175 mL) oat bran 2 tsp (10 mL) baking soda 1 tsp (5 mL) salt

2 cups (500 mL) buttermilk ¼ cup (60 mL) melted butter 15 oz (450 g) Cashel Blue cheese 1 Preheat oven to 400°F (200°C). 2 Mix all dry ingredients together.

3 Add buttermilk and butter and stir until dough reaches a stiff porridge consistency. Let rest in the bowl for 20 minutes. 4 Place the dough on a floured baking sheet and shape into a round about 7 inches (18 cm) in diameter. Bake for 10 minutes. Reduce heat to 350°F (180°C) and bake for another 30 min- utes or until the bottom of the loaf sounds hol- low when knocked. 5 Cool and pull into 4 quarters. Thinly slice and serve with the cheese. Makes 1 loaf, which will serve about 8

MIGNONETTE SAUCE 2 tbsp (30 mL) finely chopped shallots ¼ cup (60 mL) red wine vinegar Sea salt and freshly ground pepper 2 dozen oysters of choice

1 Combine sauce ingredients together. Serve beside oysters for those who like a touch of it. Serves 4

104  FOOD & DRI NK SPRING 2016