LCBO Food & Drink Spring 2018

QUICK & EASY  CUTTING IT THIN

HERBES DE PROVENCE VEALWITH CREAMY BRIE

Place 1 half, cut-side down on a cutting board. Slice into 4 pieces, each about ¼ inch (5 mm) thick. Repeat with the second half. 2 Meanwhile, heat broiler with oven rack set 4 inches (10 cm) from the heat. 3 Lay veal slices on waxed paper. Sprinkle top sides only with herbes de Provence. Heat a large skillet over medium heat. Add 1 tbsp (15 mL) butter and tilt to coat. Add 3 to 4 pieces veal, seasoned-side down. Cook until they take on a little browning, from 1 to 1½ minutes a side. Remove to a large baking sheet. Repeat with remaining butter and meat. 4 Pour wine into pan and turn heat to high. Boil, scraping pan bottom often to release browned bits. When reduced to about ½ cup

Veal always spells luxury. Its light and delicate flavour is the perfect canvas for a French blend of herbaceous herbs, a layer of deluxe creamy brie and a white wine drizzle—elevating it to any style of entertaining. Asparagus would be an ideal companion. Bon appétit! 1 lb (500 g) round of double crème brie 8 veal scaloppini, about 1½ lbs (750 g) total 2 tsp (10 mL) herbes de Provence

(125 mL), after about 5 minutes, remove pan from heat. 5 Lay cheese slices on veal. Place under broiler until cheese starts to melt, 1 to 1½ minutes. Arrange on plates or a platter. Drizzle with reduced wine sauce. Scatter arugula overtop and serve. Serves 4 WHAT TO SERVE Georges Duboeuf Beaujolais Brouilly LCBO 213934, $18.55 Cave Spring Blanc de Blancs Brut Sparkling VINTAGES ESSENTIALS 213983, $29.95

2 tbsp (30 mL) butter, divided 1½ cups (375 mL) dry white wine 4 cups (1 L) baby arugula, not packed

1 To make cheese easier to slice, place in freezer for 20 minutes. Then cut off all rind. Slice cheese in half, forming 2 half-circles.

76  FOOD & DRI NK SPRING 2018