LCBO Food and Drink Spring 2016

TWISTS  REDISCOVERING LIVER

3 Combine all Russian dressing ingredients and whisk until smooth. 4 In a large pan, fry 4 slices of salami at a time over medium heat for 1 to 2 minutes on each side or until slightly browned and siz- zling. While this is happening, start toasting slices of rye. 5 It’s time to make the sandwiches. Mound 4 pieces of toasted rye with a goodly amount of chopped liver, top each with 2 slices of salami, then lettuce, pickle, tomato and Rus- sian dressing. Top each with second piece of toasted rye. Serve with a side of potato chips (or a salad, but who’s kidding who?) Serves 4

8 slices beef salami 8 slices rye bread Crisp leaves of iceberg lettuce

Inspired by the delicatessen delicacies served at Caplansky’s in Toronto, I’ve made a clas- sic Jewish deli sandwich with a fresh twist. Sounds simple but tastes divine, with layers of homespun liver, zesty sauce, hot salami, crisp lettuce, zingy pickles and juicy tomato. Believe me, this hearty sandwich is no chopped liver (except that it is). CHOPPED LIVER 2 large eggs 2 medium cooking onions, thinly sliced 2 tbsp (30 mL) olive oil 1 lb (500 g) chicken livers, rinsed and patted dry Kosher salt and cracked black pepper to taste RUSSIAN DRESSING 1 small shallot, minced, about 1 tbsp (15 mL)

2 sour dill pickles, sliced 1 medium tomato, sliced

1 Bring a medium pot of water to a boil, lower to a simmer and carefully add eggs to pot. Cook, uncovered, for 12 minutes. Drain pot and rinse eggs under cool water. Peel eggs and set aside. 2 In a large pan over medium-low heat, cook onions in olive oil, stirring often, for 25 to 30 minutes or until deeply caramelized. Add cleaned chicken livers (any connective tissue removed) to pan with onion and cook for 6 to 7 minutes, until browned and cooked through (a little pink is okay). Season well with salt and pepper. Let cool for 5 minutes, then add eggs and contents of pan to a food processer and pulse until combined but not pasty—2 to 3 short pulses. Taste again for seasoning and remove to a bowl. Cover well with plastic wrap touching the liver so that it doesn’t discolour, and refrigerate until cool.

WHAT TO SERVE Malivoire Gamay VQA VINTAGES ESSENTIALS 591313, $17.95 Enzo Vincenzo Valpolicella Ripasso DOC LCBO 194118, $14.95

1 tbsp (15 mL) minced chives ½ cup (125 mL) mayonnaise 2 tbsp (30 mL) ketchup ½ tsp (2 mL) sugar

CHOPPED LIVER & FRIED SALAMI SANDWICHES WITH RUSSIAN DRESSING

86  FOOD & DRI NK SPRING 2016