LCBO Food and Drink Spring 2016

SEASONAL  TOPPING IT OFF

1 Preheat oven to 350°F (180°C). 2 Make 5 cheese sandwiches placing a dou- ble layer of cheese inside the 2 pieces of bread per sandwich. Lightly spread bread exteriors with butter; grill over medium-low heat un- til bread is barely golden and cheese is just sticking to bread. Cool and cut into 1-inch (2.5-cm) dice; there should be 8 to 10 cups (2 to 2.5 L). 3 Pull apart chicken into bite-sized pieces. There should be about 4 cups (1 L); discard skin and bones. Reserve any juice for sauce. 4 Cut tips off of asparagus; reserve tips for garnish. Slice asparagus or green beans into 1-inch (2.5‑cm) pieces. Set aside. 5 Heat butter in a large saucepan over medi- um heat until bubbly. Add leeks and carrots; sauté 5 to 7 minutes or until leeks wilt. Stir in flour; cook 1 minute. Slowly stir in broth and any juices from chicken; add mushrooms. If using green beans, add now. 6 Bring to a boil over medium heat, stirring frequently. Reduce heat, cover and simmer 10 minutes, stirring occasionally.

7 Stir in lemon juice, thyme, salt and pep- per. Stir in asparagus (if using) and chicken. Spread hot filling in a 9-inch (23-cm) baking dish or similar-size gratin dish with a capacity of 7 to 8 cups (1.75 to 2 L). Evenly top with crou- tons, crust-sides down, and tuck in reserved asparagus tips. 8 Bake 20 to 25 minutes in oven centre or until filling is bubbling and top is crispy and golden. Serves 4 to 6 IF MAKING AHEAD: Prepare, but do not bake. Store croutons and filled dish separately in refrigerator for up to a day. Place foil over filling in dish; bake 30 minutes. Then remove foil, arrange croutons and continue baking for another 20 to 25 minutes.

This saucy crisp is deliciously warming. Buy a roasted chicken at the butcher’s or grocery store for use in this recipe. CROUTONS 8 to 10 slices mild provolone or havarti cheese 10 slices Italian bread, not a thick-sliced variety 3 to 4 tbsp (45 to 60 mL) soft butter FILLING 1 purchased roasted or barbecued chicken, about 900 g cooked weight 6 to 8 oz (175 to 250 g) thin fresh asparagus or green beans 2 tbsp (30 mL) butter 1 large leek, cleaned and sliced 3 fresh spring carrots, diced ¼ cup (60 mL) all-purpose flour 2¾ cups (675 mL) chicken broth 4 oz (125 g) cremini or white mushrooms, sliced (about 5 to 6 large) 1½ tsp (7 mL) lemon juice 1 to 2 tbsp (15 to 30 mL) finely chopped fresh thyme or torn basil ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground black pepper

WHAT TO SERVE Peninsula Ridge Sauvignon Blanc VQA LCBO 53678, $14.95

Louis Jadot Beaujolais-Villages VINTAGES ESSENTIALS 365924, $17.95

CHICKEN CRISP WITH GRILLED CHEESE CROUTONS

36  FOOD & DRI NK SPRING 2016