LCBO Food & Drink Spring 2019

TRENDSPOTTING from page 29

ROASTED BROCCOL I STEAKS WITH BUTTERMI LK DRESS ING AND CRI SPY CRUMBS Treated like meat, broccoli is cut into thick steaks, charred in a hot oven then accessorized with a tangy buttermilk dressing and buttery bread crumbs. It can be plated individually for an elegant vegetarian appetizer or served on a big platter for a side dish to roast chicken or grilled fish. 3 tbsp (45 mL) mayonnaise (reduced fat is fine) 2/3 cup (150 mL) shaken buttermilk, preferably organic 2 tbsp (30 mL) fresh lemon juice Salt to taste CRISPY CRUMBS 2 tbsp (30 mL) unsalted butter 1 cup (250 mL) panko bread crumbs 1 tbsp (15 mL) thyme leaves Salt and freshly ground pepper to taste 2 large bunches broccoli Extra virgin olive oil for brushing and garnish Salt and freshly ground pepper to taste 1 lemon, washed Chili flakes to taste (optional) 1 For the buttermilk dressing, place garlic and mayo in a mixing bowl. Slowly whisk in butter- milk then lemon juice. Season with salt. Trans- fer to an airtight container. (Dressing will keep in fridge up to 5 days. Shake before using.) 2 For the crispy crumbs, melt butter in a me- dium skillet over medium heat. Add bread crumbs. Cook, stirring often, until brown and crispy, 5 to 7 minutes. Remove from heat and BUTTERMILK DRESSING 1 small clove garlic, grated on rasp

SPRING SOUR This sophisticated drink is sharp with lime juice, creamy with egg white and tastes like a garden in spring. It’s hard to believe it con- tains no alcohol! The key ingredient is Seedlip Garden 108. Shaking the drink before and after adding ice is key to whipping the egg white into a creamy cap of foam. 3 cucumber rounds, ¼ inch (5 mm) thick 5 mint leaves ¾ oz Simple Syrup (recipe on page 98) 2 oz Seedlip Garden 108 1 Place cucumber, mint and Simple Syrup in a cocktail shaker. Muddle. Add Seedlip, lime juice and egg white. Hold tightly and shake vigorously for 15 seconds. Fill three-quarters with ice. Shake 15 seconds. Place a Hawthorne strainer over shaker. Holding a small sieve over a chilled coupe, strain into glass. Garnish with mint leaf. Serve immediately. Makes 1 cocktail 1 oz strained fresh lime juice 1 very fresh medium egg white 1 small mint leaf to garnish

stir in thyme, salt and pepper. Transfer to plate lined with paper towel. Cool completely. (Crumbs will keep in an airtight container at room temperature for up to 2 weeks.) 3 Preheat oven to 425°F (220°C). 4 Trim broccoli stems so there are crowns with about 2 inches (5 cm) of stem. (Save stems for another use.) Cut large crowns in half through stem and leave small crowns whole. Place on a heavy-duty baking tray. Brush generously with olive oil and season with salt and pepper. Arrange evenly on tray, cut-sides down. 5 Roast on bottom shelf until cut-sides are nicely browned, about 15 minutes. Flip crowns and continue roasting until tender, 8 to 10 min- utes more. Remove from oven. Using a rasp, grate some lemon zest over broccoli. Sprinkle with chili flakes, if using. Generously spoon crispy crumbs over broccoli. 6 Make a pool—about 2 tbsp (30 mL)—of but- termilk dressing on 6 salad plates. Carefully lift a broccoli steak onto each plate. Sprinkle with any remaining crispy crumbs and drizzle with a little olive oil, if desired. Serve immediately. Serves 6 as an appetizer

FOOD & DRI NK SPRING 2019 99