LCBO Food & Drink Spring 2023

MICROGREENS VEGETABLE BREAKFAST SHOT If you have a juicer, a virtuous green juice makes the perfect sidekick to this rich breakfast dish. It’s also a great way to use up vegetables on their way out, including leftover lettuce stems. Push 2 cups (500 mL) cut vegetables (such as kale, carrots or beets), 1 or 2 apples, 1 pkg (50 or 75 g) microgreens and 1/2 inch (1 cm) piece ginger through the feed tube of juicer. Stir in a little fresh lemon juice, if you like. DOUBLE-MUSTARD MONTE CRISTO SANDWICHES Mustard microgreens are less pungent than full-grown mustard leaves or Dijon-style mustard itself. In place of the whopping spoonful of Dijon mustard that’s traditionally used, try stuffing microgreens inside the sandwiches then garnishing with them for loads of pleasingly peppery mustard bite. This makes for a nice contrast to the rich decadence of a classic Monte Cristo sandwich. For a nicely balanced sandwich, use the lesser amount of cheese. For a gooey grilled cheese–style version, use the larger quantity. A Monte Cristo is often served with a sweet accompaniment, so if you like a savoury-sweet 2 pkgs (each 50 or 75 g) micro mustard greens or micro mustard greens medley (see TIP) 8 slices white bread or country loaf 2 tsp (10 mL) Dijon mustard 2 to 3 cups (500 to 750 mL) grated Gruyère, cheddar or Makes about 1 cup (250 mL) for 4 servings combo opt for seasonally appropriate rhubarb jam.

CHILAQUILES-STYLE BREAKFAST WITH RADISH MICROGREENS This recipe takes inspiration from chilaquiles, a Mexican dish often enjoyed at breakfast. Homemade tortilla chips coated in a salsa meets-enchilada sauce make a delicious base for you to scatter your favourite toppings overtop. For something a little different, the dish is all tied together with tender and spicy radish greens.

3 minutes. Add canned tomatoes, chipotle and cilantro. Adjust heat and simmer gently, stirring occasionally and breaking up tomatoes with a wooden spoon, until thickened and flavours develop, 30 to 40 minutes. Let cool. If making ahead, sauce will keep well, covered and refrigerated, for at least 1 day. oil into a deep pan or pot. Set over medium-high heat. When shimmering but not smoking, carefully add a handful of tortilla wedges. Cook until crisp, about 1 minute. Using a slotted spoon, remove to paper towels. Pat dry then season with salt. Continue cooking in batches. Allow to cool completely. Chips can be made up to 12 hours in advance. Store loosely covered until ready to use. 4. When sauce is cool enough to handle or completely cool, add it to a blender and whirl until puréed. If it’s very thick, thin with broth. medium heat. Cook until hot, about 1 to 3 minutes. Lightly oil a large frying pan and set over medium-high heat. When hot, crack eggs into pan. Cook until done as you like. Just before eggs are done, gently stir tortilla chips into sauce. Divide between plates. Top each with a cooked egg. 6. Sprinkle each serving with your choice of toppings, or set all the toppings out so diners can mix and match. 3. Meanwhile, cook tortilla chips by pouring 4 cups (1 L) vegetable 5. Just before serving, pour sauce back into its saucepan. Set over

3 tbsp (45 mL) milk, preferably whole milk 3.8% Generous pinch freshly grated nutmeg and salt 2 tbsp (30 mL) butter, divided Rhubarb jam (optional) 1. Set aside 3/4 cup (175 mL) microgreens for garnish. Lay 4 bread slices on a cutting board. Spread with mustard. Sprinkle half the cheese on the 4 bread slices. Top each with 1 to 2 ham slices. Divide remaining greens between slices. Sprinkle with remaining cheese. Top each stack with a bread slice and press down. 2. Whisk eggs with milk, nutmeg and salt in a shallow pie plate or square baking dish. medium heat. When butter is almost melted, dip both sides of 1 sandwich in egg mixture, allowing sandwich to soak for a maximum of 10 seconds. When both sides have been dipped, add sandwich to the frothy butter in pan. Repeat for a second sandwich. Cook until bread is golden, 3 to 5 minutes per side. Remove to plates. Repeat for second pair of sandwiches, with additional 1 tbsp (15 mL) butter. 4. Slice sandwiches in half and top with reserved greens. Serve immediately with jam alongside, if you like. 3. Melt 1 tbsp (15 mL) butter in a large, wide frying pan set over TIP If you have leftover greens, drizzle with a little olive oil, a splash of vinegar and a sprinkle of salt and pepper for an impromptu side salad. [ WHAT TO SERVE ] Lily Sparkling Rosé VQA LCBO 536565, $17.95 A soft sparkler with a kiss of sweetness to take a bite out of the mustard. Bubbles counter the richness of the eggs and cheese. Makes 4 sandwiches

TORTILLA CHIPS 10 to 12 small corn tortillas 4 cups (1 L) vegetable oil Salt to taste

SAUCE 1 tbsp (15 mL) vegetable oil

1/2 sweet white onion, chopped 3 cloves garlic, coarsely chopped 1 can (796 mL) good-quality whole tomatoes 1 chipotle pepper in adobo, drained 1/4 cup (60 mL) cilantro sprigs 1/4 to 1/2 cup (60 to 125 mL) chicken or vegetable broth (optional) TOPPINGS 4 eggs, fried or scrambled 1 to 2 pkgs (each 50 to 75 g) micro radish greens 2 avocados, sliced 1/4 cup (60 mL) crema or 1/4 cup (60 mL) sour cream stirred with 1 tbsp (15 mL) lime juice 1/2 cup (125 mL) queso fresco or feta cheese 2 to 3 tomatillos or tomatoes, coarsely chopped Refried beans or drained black beans, warmed (optional) Crumbled chorizo (optional) 1. Prepare tortilla chips by stacking a few tortillas then cutting into wedges. Repeat with all tortillas. For extra crisp chips, spread out over a baking sheet and let stand for 4 hours. If you’re short on time, skip this drying step. 2. For the sauce, heat 1 tbsp (15 mL) oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until softened slightly,

Makes 3 cups (750 mL) sauce and serves 4

[ WHAT TO SERVE ] Modelo Especial LCBO 418590, 6 pk, $18.95

This lager’s light, toasted cereal notes counter the queso fresco and avocados. It stands up to the tomatoes’ acidity and the smoky chipotle heat.

Gouda (not aged) cheese 4 to 8 thinly sliced ham or prosciutto slices 3 eggs

106 FOOD & DRINK SPRING 2023

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