LCBO Food & Drink Spring 2020

Celebrate the season from page 56

SILKEN ASPARAGUS SOUP Simmer and blend simple, seasonal ingredients to create a smooth, bright-green soup that is the definition of fresh spring flavour! 1 tbsp (15 mL) olive oil 1 onion, chopped 1 garlic clove, chopped 3 cups (750 mL) homemade, or 900 mL carton store-bought vegetable broth 3 thyme sprigs 1 bay leaf 1 large or 2 small bunches asparagus, trimmed and cut into pieces 1 cup (250 mL) fresh or frozen peas 1 pkg (300 g) silken tofu 1 tsp (5 mL) kosher sea salt (optional) A handful of pea sprouts or shoots, or 2 to 3 asparagus spears, for garnish (optional) 1 Lightly coat a large pot with oil and set over medium heat. Add onion and garlic. Cook, stirring occasionally until softened, 8 to 10 min- utes. Pour in broth. Add thyme and bay leaf. Bring to a simmer. Add asparagus. Gently boil until asparagus is tender, 12 to 18 minutes. 2 Cool soup, remove and discard bay leaf and thyme. Pour soup into a blender. Add tofu. Blend until very smooth. Just before serving, reheat in a pot until warm and season with salt to your liking. 3 For a pretty garnish, sprinkle with pea sprouts or shoots. Or, using a vegetable peeler, thinly shave fresh asparagus. Slice into bite-sized pieces and scatter over soup. Makes 8 cups (2 L) for 8 servings SAFFRON-COCONUT MACAROONS Vibrant yellow and gently scented, these chewy coconut bites will end your feast on a sweet note!

3 Meanwhile, finely chop onion. Or if using leeks, slice off and discard root ends and dark- green tops of leeks. Cut leeks in half length- wise. Fan out under cold running water to remove any grit. Finely chop by slicing length- wise, then crosswise. Heat 1/2 cup (125 mL) oil in a large pot set over medium heat. Add onion or leeks and stir often until soft, about 12 minutes. Add rice and stir until glossy and coated, about 3 minutes. 4 While stirring constantly, add remaining 1/2 cup (125 mL) wine to rice. Stir until rice absorbs wine. Ladle in about 1/2 cup (125 mL) hot-broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with remaining broth, about 1/2 cup (125 mL) at a time. Adjust heat, as needed, so mixture is just simmering throughout cooking. 5 Stir gently and constantly until rice is tender with a bit of bite and almost all broth is absorbed, 22 to 25 minutes. Mixture should be slightly saucy but not soupy. If using canned artichokes, stir into risotto in the last few minutes of cooking just to warm. Stir in basil oil 1 tbsp (15 mL) at a time until pale green and delicious tasting. Keep the colour by stirring it into risotto immediately before serving. Serve any remaining basil oil alongside allowing guests to add to their liking. 6 Divide risotto between serving dishes. Add a steamed artichoke to each serving. Makes 8 cups (2 L) for 8 main servings or 16 side-dish servings and 1/3 cup (80 mL) basil oil STEAMED ARTICHOKES If making side-dish portions of risotto, you may want to double the amount of fresh artichokes in order to have one for each serving. Or make life easier by using the canned option above. 8 small artichokes 1/2 lemon 1 Slice pointy tops from artichokes. Imme- diately rub with lemon. Trim stems so they can stand upright. Rub cut ends with lemon. Partially fill a pot fitted with a steamer insert with water so it’s not touching the steamer insert, then remove insert. Squeeze remain- ing lemon juice from lemon into water in pot. Place steamer back in pot and arrange arti- chokes in it. Cover and set pot over high heat. Steam until a knife inserted in the middle of artichokes can pierce easily, 20 to 25 minutes. Serve alongside risotto.

ARTICHOKE & BASIL RISOTTO This green-flecked risotto happens to be vegan, but you won’t miss any of the creamy, flavourful deliciousness that you’ve come to expect from this dish. The key to making risotto is continu- ous stirring. Invite company into the kitchen to sip on the wine left over from the recipe while you casually stand stove-side swirling away. BASIL OIL Salt 2 cups (500 mL) lightly packed basil leaves 1/4 cup (60 mL) extra virgin olive oil 3 tbsp (45 mL) water RISOTTO 6 to 7 cups (1.5 to 1.75 L) homemade or store-bought vegetable broth 1 1/2 cups (375 mL) white wine, preferably dry, divided

2 large onions or 4 leeks 1/2 cup (125 mL) olive oil 2 1/2 cups (625 mL) arborio rice

8 small Steamed Artichokes (recipe follows) or 1 can (398 mL) whole artichokes in water, drained and chopped

1 Bring a large saucepan filled with water to a boil. Meanwhile, fill a medium bowl three-quarters full with ice water. When water has

1/2 tsp (2 mL) saffron threads 2 tbsp (30 mL) boiling water 1 pkg (200 g) sweetened flaked coconut 3 tbsp (45 mL) condensed milk 1 tsp (5 mL) finely grated lemon zest Generous pinch salt 1 large egg white 2 tbsp (30 mL) granulated sugar 1 Preheat oven to 325°F (160°C).

come to a boil, lightly salt. Add basil. Remove after 30 seconds and immediately plunge into ice water. When cool, drain. Wrap and gently press with kitchen towels until dry. Blend in a blender. With motor running, slowly add 1/4 cup (60 mL) oil through hole in lid until incorporated and mixture is fairly smooth. Season with salt. Slowly whirl in water until quite smooth and bright green. Set aside while preparing risotto. 2 Pour broth and 1 cup (250 mL) wine into a medium saucepan. Bring to a gentle simmer. Reduce heat to low and keep warm while preparing risotto.

2 Into a small bowl, finely crumble saffron. Stir in water. Let stand, allowing flavour and colour to infuse, about 10 minutes. In a separate bowl, add coconut. Drizzle with saffron mixture. Add condensed milk, lemon zest and salt. Stir to evenly mix.

Makes 8 steamed artichokes

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SPRING 2020 FOOD & DRINK