LCBO Food and Drink Spring 2016

SEASONAL  TOPPING IT OFF

TINY TOMATO COBBLER WITH CHEESE & CHIVES

¼ tsp (1 mL) salt Pinch of freshly ground black pepper 3 tbsp (45 mL) butter, softened ⅓ cup (80 mL) grated cheddar cheese 2 tbsp (30 mL) snipped chives or finely sliced green onions 1 to 2 tbsp (15 to 30 mL) finely grated Parmesan or Asiago cheese. 1 Preheat oven to 425°F (220°C); place rack below oven centre. 2 Cut about half of tomatoes in half length- wise; leave smaller ones whole. 3 Sauté leeks and garlic in olive oil over me- dium heat for 5 minutes. Mix flour with salt, chili flakes and pepper; add to leeks. Cook 1 minute while stirring. 4 Add tomatoes, including any juice; stir rap- idly to mix well. Turn into an 8-inch (20-cm) square baking dish or similar-size gratin dish. 5 Soak oats with cream briefly in a mixing bowl. Combine flour, baking powder, salt and

The best supermarket tomatoes this time of year are the tiny ones that are bursting with flavour—and this delicious dish takes full ad- vantage. The rich topping is a cross between a biscuit and pastry and provides a good con- trast to the natural tanginess below. FILLING 6 cups (1.5 L) Roma grape, cherry, grape or other tiny tomatoes 1 large leek, cleaned and sliced or ½ sweet onion, sliced 2 large garlic cloves, minced 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) all-purpose flour ½ tsp (2 mL) salt ¼ tsp (1 mL) hot chili flakes Several grindings of black pepper TOPPING

pepper; using hands, work in butter. Mix in cheddar cheese and chives. 6 Stir flour mixture into soaked oats until all is wet. Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan. 7 Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling. Serve hot, ladling juices as well as tomatoes and topping into each dish. Garnish with addi­ tional chives, including flowers if available. Makes 4 to 6 servings

WHAT TO SERVE Leonardo Chianti Fiasco LCBO 372391, $16.30 Inniskillin Cabernet Franc VQA LCBO 317016, $14.95

⅓ cup (80 mL) quick-cooking oats ½ cup (125 mL) 35% whipping cream ½ cup (125 mL) all-purpose flour 1 tsp (5 mL) baking powder

38  FOOD & DRI NK SPRING 2016