LCBO Food & Drink Spring 2019

RECIPE INDEX The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca.

4 tbsp (60 mL) unsalted butter Fine bread crumbs 2½ oz (70 g) finely grated Parmigiano-Reggiano ¼ cup (60 mL) all-purpose flour 1 cup (250 mL) warm whole milk 3 large eggs, separated 1 Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside. 2 Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pep- per and salt, in a food processor; reserve. 3 Preheat oven to 375°F (190°C). 4 Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) soufflé dish with butter. Coat dish with a thin layer of bread crumbs. 5 Measure a scant ¼ cup (60 mL) of the par- migiano and set aside for the top of the soufflé. 6 Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very light golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 min- utes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the parmigiano, then asparagus purée. Stir in reserved crab; set aside. 7 In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining parmi- giano and bake for 25 to 30 minutes or until puffed and golden. Serves 4 to 6 WHAT TO SERVE Remy Pannier Sauvignon Blanc Val de Loire IGP LCBO 471318 $13.05 The mineral, grassy and citrus flavours in this wine provide a perfect match to the asparagus, crab and parmigiano ingredients in this recipe. The wine’s crisp acidity cuts through the dense texture of the soufflé and completes the pairing. Cave Spring Estate Bottled Riesling VQA VINTAGES ESSENTIALS 286377 $19.95 This rich soufflé calls for the zesty, palate-refreshing and food-friendly nature of this locally produced Ries- ling. Its appealing lime, mineral and apple flavours pro- vide an excellent foil to cheese and asparagus while complementing the natural sweetness of the crab.

APPETIZERS, SALADS & SOUPS Chicken Brodo with Egg Drops, 44 Spring Peas & Leeks Roasted Cauliflower & Dandelion Soup 45 with Pumpkin Seeds Sweet Potato & Orange Soup 46 Sesame-Soy Cabbage Wedge Salad 88 Diner Dinner Wedge Salad 90 Grilled Radicchio Wedge with 92 Orange Poppy-Seed Dressing Roasted Carrot Salad with Herbed Tahini, 94 Pomegranate Seeds & Pistachios Sweet Potato Rounds with Goat Cheese, 95 Honey & Harissa Creamy Wild Mushroom & 97 Almond Soup Honey Brown Lager-Spiked Warm 98 Curried Spinach & Ricotta Dip with Crunchy Panko Topping Roasted Broccoli Steaks with 99 Buttermilk Dressing & Crispy Crumbs

DESSERTS Chocolate Meringue Cookies Classic (French) Meringues

93 93 93 93 93 93 94

Italian Meringues

Lemon Meringue Cream

Meringue Jelly Roll Swiss Meringues

Healthy Rhubarb Oat Strawberry Crumble

Eton Mess

104

COCKTAILS & MIXERS Basil-Infused Gin

30 98 98 98 98 98 99

The Catalan 75

The Combier Royale The Negroni Sbagliato

The Rhubarbellini

Simple Syrup Spring Sour

Ceylon & Sherry

100 100 100 100 100 100

Heated Mint Gin Smash

Honey Syrup

Hot Sorrel & Rum The Mint Julep

MAIN COURSES Cacio e Pepe with Smoked Trout & Fresh Peas Zucchini Cacio e Pepe with Preserved

76

Warm Whisky & Tea Toddy

78

Lemon & Garlic Chips Roasted Salmon

96

Risotto Cacio e Pepe with Mushrooms

97

& Arugula Lazy Spring Cabbage Rolls

101 101 102 102

Spring Benny

New Ancient Grain Risotto

Pecorino-Crusted Lamb with Fennel Salad White Asparagus & Crab Soufflé CONDIMENTS, SIDES & GARNISHES Sesame-Soy Dressing

102

92 92 94 96 96 96 96

Thousand Island Dressing

Ras al Hanout

Farro Pilaf

Spicy Maple Granola

Spinach with Garlic & Shallots

Watercress Pesto

92

Seasoned Pumpkin Seeds

97

FOOD & DRI NK SPRING 2019 103