LCBO Food & Drink Spring 2019

5 Add the feta brine, roughly half the cheese, and the dill; stir until cheese is melted. Divide between 4 bowls. Garnish with remaining feta, a drizzle of olive oil, and dill. Serves 4

4 Whisk together egg, balsamic and garlic in a shallow bowl. Combine panko, Pecorino Romano and thyme on a plate; season with black pepper. Coat chops in egg mixture then in crumbs, pressing to adhere. 5 Heat remaining 2 tbsp (30 mL) oil in a large skillet over medium heat. Fry chops in batches, 2minutes per side, or until golden andmedium- rare. 6 Add fennel and orange segments to salad bowl; toss gently to coat. Serve warm chops with salad. Sprinkle reserved fennel fronds over before serving. Serves 4 $15.25 Red Rioja is a classic match for lamb. Red berry, spicy oak and earthy leathery notes complement the savoury flavours in the dish. The wine’s silky tannins will contend with the richness of the lamb and cheese. Trius Red VQA VINTAGES ESSENTIALS 303800 $24.95 For something from closer to home try this Cabernet- Merlot blend. Its minty, green pepper, plummy, ripe cur- rant and balanced tannic structure make it the perfect complement and contrast to the rich flavours in the dish. WHAT TO SERVE Campo Viejo Rioja Tempranillo LCBO 342006

WHAT TO SERVE Hinterland Whitecap VQA LCBO 332809

$22.25 Sparkling wine always turns a meal into a celebration. This local favourite exhibits apple and citrus notes that will harmonize with the flavours of the risotto. A crisp finish and gentle carbonation enliven the palate. Anselmi San Vincenzo VINTAGES ESSENTIALS 948158 $17.95 Delight your guests with this remarkably fruit-forward Northern Italian white. It exhibits enough character and weight along with floral-citrus tones to stand up to the rich, creamy flavours in the risotto. PECORINO-CRUSTED LAMB WITH FENNEL SALAD Crusting individual chops instead of the whole rack of lamb ensures more flavourful meat. They cook quickly but taste as if they were a lot more trouble to make. The accompanying salad, with its bright, sweet flavours, plays off the salty Pecorino Romano beautifully. 2 blood oranges 1 shallot, thinly sliced 6 pitted green olives, slivered 5 tbsp (75 mL) olive oil, divided Salt and freshly ground black pepper 1 large head fennel 1 egg 1 tbsp (15 mL) aged balsamic vinegar 1 clove garlic, finely grated 1 cup (250 mL) panko bread crumbs 1 cup (250 mL) finely grated Pecorino Romano 2 tbsp (30 mL) chopped thyme 12 lamb rib chops 1 Trim ends from oranges to expose flesh. Working with one at a time, stand upright and use a sharp knife to remove peel and pith. Over a small bowl, cut betweenmembranes to release segments. Reserve segments. 2 Squeeze membranes over a large salad bowl to release juices then discard membranes. Add shallot and olives; drizzle 3 tbsp (45 mL) olive oil over and stir to combine. Season with salt and pepper; set aside. 3 Thinly slice fennel and refrigerate until ready to assemble. Reserve fennel fronds separately to garnish.

NEW ANCIENT GRAIN RI SOTTO

This savoury porridge features quinoa, (some- thing you probably already know) as well as sorghum and amaranth grains. It’s the perfect dish for those chilly spring days when only wild ramps seem to carry the promise of warm- er weather. Be sure to purchase feta in brine, as both are used here. Bob’s Red Mill produces all three grains. 2 tbsp (30 mL) olive oil, plus extra for drizzling 1 small onion, finely chopped 1 tbsp (15 mL) tomato paste 2½ tsp (12 mL) lightly crushed caraway seeds 4½ cups (1.125 L) water Salt and freshly ground black pepper 1 cup (250 mL) sorghum ¼ cup (60 mL) amaranth ½ cup (125 mL) red quinoa 8 oz (225 g) frozen peeled white shrimp, thawed 8 to 10 ramps, thinly sliced 1 can (398 mL) cherry tomatoes ¼ cup (60 mL) feta brine 3 oz (85 g) drained feta, divided ½ cup (125 mL) chopped dill, plus extra for garnishing 1 Heat 2 tbsp (30 mL) oil in a medium sauce- pan over medium heat. Add onion and cook for 3 minutes. Stir in tomato paste and cara- way. Fry until paste is sticky and darker, 2 to 3 minutes. 2 Pour water over; bring to a boil; season lightly with salt and pepper. Add sorghum; bring to a boil. Reduce to low, cover and sim- mer 45 minutes. Stir in amaranth, return to a simmer; cover and cook 25 minutes longer. Sprinkle quinoa over, stir and return to a sim- mer again; cover and cook until all are tender and only a little liquid remains, about 15 min- utes longer. 3 Stir in shrimp, ramps, tomatoes and their juices. Cook until shrimp are opaque, about 4 minutes. Remove from heat.

WHITE ASPARAGUS & CRAB SOUFFLÉ

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crabmeat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main along- side a delicate green salad. 4 oz (115 g) lump crabmeat, drained ½ lb (225 g) white asparagus, stalks peeled Pinch finely grated black pepper ¼ tsp (1 mL) salt

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102  FOOD & DRI NK SPRING 2019