LCBO Food & Drink Spring 2020

Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Doing lunch from page 91

FARRO You can omit the step of toasting the grain, but toasting does boost its flavour. If you are poaching the chicken as well, you can use the flavourful liquid left from cooking, but dilute it slightly so your farro isn’t overly salty. 1 cup (250 mL) farro 3 cups (750 mL) water or low-sodium chicken stock 1 Toast farro in a dry skillet over medium heat for 5 minutes or until it begins to pop and take on colour. Pour into a bowl and let cool slightly. 2 Put cooled farro into a medium pot with salted water or stock and bring to a boil. Turn heat to medium-low and simmer gently for 25 to 30 minutes or until tender. Drain off any excess liquid and spread out on a plate to cool (this will stop it from cooking further). GARLICKY GREENS This method works well with any baby cook- ing greens; the trick is not to overcrowd your pan. Work in batches if you need to so that resulting greens are flavourful and not at all watery. 1 tbsp (15 mL) olive oil 2 garlic cloves, thinly sliced 1/4 tsp (1 mL) chili flakes 5-oz (140-g) box mixed baby cooking greens (such as spinach, kale, chard) Salt 2 tbsp (30 mL) chopped cilantro 1 Heat oil in a wok or large frying pan on high heat. Add garlic and chili flakes and saute for 30 seconds or until garlic is golden. Add baby greens to pan and stir-fry for 1 minute or until wilted. Season with salt to taste and remove from heat. Let cool and stir in cilantro. Makes 3 servings

JUICY POACHED CHICKEN Starting your chicken in cold water with lots of aromatics is the key to making delicious poached chicken. 2 medium bone-in skin-on chicken breasts, about 1 1/4 lbs (565 g)

GREEN FARRO BOWL The most satisfying green bowl! If you’ve never thought about adding hummus you’ll be surprised by how nicely it works to add flavour and moisture (and extra protein) here. Buy roasted chickpeas in the healthy snack section of the grocery store. 11/3 cups (330 mL) cooked Farro (recipe this page) 2 tbsp (30 mL) Zesty Lemon Vinaigrette (recipe this page) 1 recipe Garlicky Greens (recipe this page) 1 avocado, halved 2 Best Hard-Boiled Eggs (recipe this page) 1/4 cup (60 mL) hummus 1 cup (250 mL) shredded Juicy Poached Chicken, optional (recipe this page) Salt and pepper 2 tbsp (30 mL) cilantro leaves 2 tbsp (30 mL) salted roasted chickpeas 1 Toss farro with vinaigrette and divide between 2 containers. Add cooked greens, avocado, peeled halved eggs, a spoonful of hummus, chicken, if using, and season with salt and pepper. Sprinkle with cilantro and add chickpeas just before serving. Makes 2 servings BEST HARD-BOILED EGGS That grey line you see between the yolk and the white on so many hard-boiled eggs just means they are overcooked. The trick to perfectly cooked eggs is to slightly undercook them and chill them in water to stop them from cooking any further. 2 large eggs 1 Place eggs in a pot with enough cold water to cover by 1 inch (2.5 cm). Bring to a boil and boil for 9 minutes. Drain and fill pot with very cold water to stop the eggs from cooking fur- ther. Peel, cut and season just before serving.

5 cups (1.25 L) cold water 1/2 onion, cut into chunks 1 stick celery, cut into chunks 1-inch (2.5-cm) chunk ginger, sliced 2 tsp (10 mL) kosher salt 1/2 tsp (2 mL) black peppercorns

1 Combine all the ingredients in an uncov- ered medium pot (chicken should be covered by liquid). Turn heat to medium and slowly bring liquid to a gentle simmer. Turn heat to low and cook very gently (with small bubbles going from top to bottom) for 45 minutes or until chicken is cooked (internal temperature should be 165°F (74°C). Remove from heat. 2 Transfer chicken to a plate. Let cool. Re- move and discard skin and bones, then shred or slice meat.

Makes 3 to 4 servings

ZESTY LEMON VINAIGRETTE A bright and well balanced vinaigrette that will perk up so many kinds of lunches. 2 tbsp (30 mL) white wine vinegar 2 tbsp (30 mL) strained fresh lemon juice 1 tsp (5 mL) grated lemon rind 1 tsp (5 mL) honey

1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground black pepper

1 Combine vinegar, lemon juice, rind, honey and olive oil in a small jar and shake to emul­ sify. Season with salt and pepper to taste.

Makes about 1/2 cup (125 mL)

Makes 2 servings

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SPRING 2020 FOOD & DRINK