LCBO Food & Drink Spring 2020

GARLICKY BUTTERMILK & THYME CHICKEN ROAST Everyone needs a good roast chicken recipe up their sleeves and this one should be yours. The buttermilk marinade carries tang and flavour deep into the meat, while the sugars in the milk aid in browning the skin. It works best with a large chicken—the length of time in the oven ensures a beautiful burnished roast. Serve with your favourite veg or an easy green salad. You don’t need to peel the garlic cloves. 2 cups (500 mL) buttermilk 1 large head garlic, cloves separated and lightly smashed 8 branches fresh thyme 1 tbsp (15 mL), plus 1 tsp (5 mL) fine kosher salt 1/2 tsp (2 mL) coarsely ground black pepper 3 1/2 to 4 lbs (1.59 to 1.81 kg) chicken 1 In an extra large resealable plastic bag, combine all but the chicken, seal and give the bag a good shake to dissolve the salt. Open up and slip in the chicken. Squeeze as much air from the bag as possible, reseal and place in fridge for 12 to 16 hours. 2 Arrange a rack in the middle of your oven and preheat to 450°F (230°C). 3 Arrange a flat roasting rack over a baking sheet. Remove chicken from bag (discard marinade) and, using your hands, scrape off as much of the remaining marinade as you can. Tuck wing tips under chicken and tie legs together using kitchen twine. Set on roasting rack and roast in oven for 20 minutes. Reduce heat to 400°F (200°C) and continue roasting for 20 minutes per pound or until a thermome- ter inserted into the deepest part of the thigh registers 165°F (74°C) and juices run clear, rotating pan halfway through. 4 Remove from oven and let stand for 15 min- utes before carving.

GOAT-MILK-COOKED NEWPOTATOES I’ve been craving these potatoes since test- ing them. The combination of goat milk and olive oil is at the heart of this one. The recipe perfectly illustrates what happens to milk when long simmered—the clear whey sepa- rates from the protein and the milk curdles. Not unlike cheese, the separated proteins are full of flavour, so don’t sweat the curdle—it’s part of the plan. Not all goat milk is created equal so be on the lookout for more flavour- ful organic milk, and be sure to choose whole milk as opposed to 2 percent. 1 1/2 lbs (680 g) new (mini) white or yellow-flesh potatoes 6 cloves garlic 3 tbsp (45 mL) olive oil 1 1/2 cups (375 mL) whole goat milk, preferably organic Salt and freshly ground black pepper 1 cup (250 mL) roasted red pepper cut into strips (from a jar is fine) 3 oz (85 g) crumbled goat milk feta 1 Combine the potatoes and garlic in a large nonstick skillet (the potatoes and garlic should fit in a single layer—if not, remove as many potatoes as necessary and save those for another use) with a tight-fitting lid. Drizzle oil over. Set over medium heat and fry, stirring from time to time, until light golden, about 5 minutes. 2 Pour milk over, season with salt and pepper; cover and bring to a boil. Reduce heat to maintain a simmer and let cook 20 minutes. 3 Remove lid, give everything a good stir and cook another 4 to 5 minutes or until curds are just starting to brown. Stir to coat potatoes with curd (garlic will break down and form part of the coating), scatter with peppers, then feta. Remove from heat and cover for a few minutes until peppers and cheese are just warmed through.

3 tbsp (45 mL) finely chopped dill 2 tbsp (30 mL) finely chopped chives 1 1/2 tsp (7 mL) finely grated lemon zest 1 clove garlic, finely grated 2 eggs, lightly beaten 3 tbsp (45 mL) unsalted butter, melted 1 Heat butter in a large pot over medium heat. Once foaming, add onion, leeks and celery. Cook for 5 to 6 minutes, stirring from time to time, or until onions are translucent and leeks are tender. 2 Pour the soy milk and chicken stock over, tuck in bay leaves, and season with salt and pepper. Bring to a boil (like cow milk, soy milk is prone to overboiling—keep a close eye on it), reduce heat to low to maintain a gentle simmer, cover and cook 30 minutes. 3 Give everything a good stir, returning any accumulated solids from the side of the pot to the liquid. Remove and discard the bay leaves. Remove from heat. Using an immersion blender, purée. 4 Meanwhile, darkly toast the bread. If still moist in the centre, dry out further in a 200°F (100°C) oven for 15 minutes. Break into small pieces and finely grind in a food processor. Measure out 1/2 cup (125 mL) and add to a bowl along with flour, baking powder, salt and pep- per (if there are excess bread crumbs save for another use). Add the herbs, lemon zest and garlic. Whisk together. Add eggs and butter; stir to combine. Let stand a few minutes to firm up. 5 Using 1 tbsp (15 mL) of the dough at a time, roll into a ball. Repeat with remaining dough to make about 18 balls total. 6 Return soup to medium-low heat and bring to a simmer. Gently lower dumplings into soup and cook 8 to 10 minutes or until dumplings are puffed and cooked through. Serve right away.

Serves 6

Serves 4 to 6

Serves 4 as a side or 2 as a main

WHAT TO SERVE Spring-fresh herbs energize this dish and suggest a wine-match starting point. A lively unoaked white wine with hints of mineral and herb and

WHAT TO SERVE A fruit-forward, softer-tannin style of Pinot Noir allows lighter flavours to shine through for a harmonious duo. Red fruit and herb notes echo between the wine and roast chicken, creating a toothsome pairing. Mission Hill Five Vineyards Pinot Noir VQA LCBO 145128, $18.45

WHAT TO SERVE Goat milk, olive oil and a smooth malty ale com- bine for a mouth-watering trio. Select a blonde or golden ale to reap malty delights, not so much the hop-infused IPA style. Trestle Brewing Co. Golden Ale LCBO 540245, 473 mL, $3.15

subtle fruit character will fill the bill. Francois Lurton Fumées Blanches Sauvignon Blanc Vin de France LCBO 472555, $13.05

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FOOD & DRINK SPRING 2020