LCBO Food & Drink Spring 2018

Cordless Electric Kettle Model 682

®

Watching water boil is a pleasure!

Beautifully crafted electric glass kettle: • Large capacity: 1.7 liters • Auto shut-off when water boils

TURMERIC, MI SO & GINGER SOUP

Twenty-first-century healthy cooking has given rise to some interesting twists on old classics. One of my favorites is turmeric- spiked miso soup. The earthy, peppery notes of turmeric are delicious in combination with miso, ginger and a squeeze of lemon. If you want to make the soup more of a meal rather than a light course, double both the mung beans and the tofu. And do try to make your own vegetable stock—it’s easy and really good. Culinary mustard oil is quite different from the essential oil. 2 cloves garlic, finely chopped 2 tsp (10 mL) ground turmeric 2 cups (500 mL) good quality vegetable stock, preferably homemade (recipe follows) 4 cups (1 L) water ¼ cup (60 mL) white miso 1 tbsp (15 mL) lemon juice 1 cup (250 mL) drained, diced medium-firm tofu Salt and freshly ground pepper Sesame oil, pressed mustard oil, or chili oil to garnish 1 Cook mung beans in plenty of boiling salt- ed water for 30 to 35 minutes or until broken apart and tender; drain and set aside. 2 In a large pot, heat coconut oil over med­ ium heat; cook onion until translucent, about 5 minutes. Stir in ginger and garlic; cook 1 minute longer. Sprinkle turmeric over and combine. Whisk in vegetable stock and water. Bring to a boil, reduce heat and simmer for 20 minutes. 3 Remove a few spoonfuls of soup stock to a small heatproof bowl, add miso and stir to loosen. Add to pot along with lemon juice, ½ cup (125 mL) dried mung beans 1 tbsp (15 mL) coconut or olive oil 1 small onion, chopped 2 tbsp (30 mL) finely chopped ginger

• Illuminated perimeter • Illuminated on-switch • Water level gauge

chefschoice.com 800-342-3255

©2018 EdgeCraft Corp.,Avondale, PA

VEGETABLE STOCK This mushroom-forward vegetable stock is so good you may find yourself sipping it out of a mug as is. It’s made without strongly flavoured herbs, making it an ideal all-purpose vegetar- ian stock. 1 tbsp (15 mL) olive oil 1 onion, peeled and roughly chopped 1 medium carrot, roughly chopped 1 stalk celery, roughly chopped 1 small head fennel, roughly chopped 12 oz (375 g) white mushrooms, roughly chopped 8 cups (2 L) water Small head garlic, halved to expose cloves 1½ tsp (7 mL) salt ½ tsp (2 mL) black peppercorns 1 Heat oil in a large pot over mediumheat. Add vegetables and cook, stirring frequently, for 8 to 10minutes (don’t let vegetables brown) or until mushrooms are tender. Pour water over; add gar- lic, salt and peppercorns. Bring to a gentle boil and cook, uncovered, for 1 hour or until liquid is reduced to 4 cups (1 L). Strain (discard solids) and refrigerate for up to 5 days or use right away. Makes 31/2 cups (875 mL)

tofu and the reserved mung beans. Give it all a good stir, check for seasoning and remove from heat. 4 Divide between 6 bowls and garnish each with a few drops of the oil of your choosing. Serves 6

WHAT TO SERVE

Hakutsuru Junmai Sake LCBO 12849, 720 mL

$9.95 Brewed according to a 250-year-old tradition, this jun- mai sake is characterized by its full body and long- lasting flavours. Serve warm so that its affinity for salty, soy-based dishes can shine. Château des Charmes Brut Méthode Traditionelle VQA LCBO 224766 $24.95 The toasty flavours, crisp acidity and fine texture of a traditional-method sparkling wine are a perfect match for most dishes, but they can add extra balance when matched with the salty flavours of this dish.

FOOD & DRI NK SPRING 2018 91