LCBO Food & Drink Spring 2026

Inside Scoop from page 19

until dumplings are cooked through, about 10 minutes more. Cool for a few minutes. Sprinkle with green onions and cilantro then serve in shallow bowls.

(Transfer remaining herb oil to a glass jar, cover and refrigerate up to 1 week to use in dressings or as a finishing oil.)

5. Stir radishes into butter until they are fully coated and evenly distributed.

OVEN-FRIED BACON BY ERIC VELLEND

Serves 4

Dredge bacon in flour, shaking off excess then lay it in a single layer on a sturdy rimmed baking sheet lined with parchment. Bake on the middle shelf of a 400˚F (204˚C) oven for 20 minutes. Flip, then bake until evenly brown, another 2 to 3 minutes. Drain briefly on another baking sheet lined with paper towel then serve. (Fine-strain and cool rendered fat. Transfer to an airtight container and refrigerate up to 6 months. Use fat to sauté cabbage, fry eggs or grease a baking pan for cornbread. VIRAL DUMPLING BAKE BY ERIC VELLEND The viral, one-pan wonder featuring dumplings baked in an aromatic coconut broth was created by Danielle Brown @healthygirlkitchen. We’ve stayed true to the original flavours, but added broccoli for a built-in side. To make it vegan, swap in soy sauce instead of fish sauce and use vegetable dumplings. 3 tbsp (45 mL) Thai Kitchen red curry paste 2 tbsp (30 mL) fish sauce 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) packed light brown or coconut sugar 1 can (400 mL) light coconut milk 1 lb (455 g) frozen potsticker, gyoza or mandu dumplings 4 cups (1 L) broccoli florets Thinly sliced green onions and cilantro leaves for garnish 2. In a medium-size mixing bowl, whisk curry paste, fish sauce, vinegar, sugar and coconut milk until sugar is dissolved. Pour half the mixture into a 9 x 13-inch (23 x 33-cm) baking dish. 3. Place frozen dumplings in baking dish, flat sides down. Nestle broccoli into any gaps. Slowly pour remaining coconut mixture over dumplings and broccoli. 4. Cover with foil and bake in middle of oven for 25 minutes. Remove foil, baste dumplings and broccoli with broth and bake 1. Preheat oven to 375˚F (191˚C).

6. Line a 3.5 x 3.5 x 5-inch (9 x 9 x 12-cm) glass or plastic rectangular container with plastic wrap so there is a 4-inch (10-cm) overhang on all sides. Push plastic into corners so it stays in place. Transfer radish butter mixture into container and smooth out top. Cover with plastic and refrigerate until solid, at least 3 hours or up to 3 days. 7. Uncover terrine and lift out by tugging plastic. Remove any plastic wrap. Using a very sharp slicing or thin-bladed chef knife, cut terrine into 1/8-inch- (3-mm-) thick slices, running knife under hot water between slices for smooth, easy cutting. Place on crackers and/or bread and enjoy. Only slice the terrine straight out of fridge for clean, thin slices.

RADISH & HERB BUTTER TERRINE BY MICHELLE RABIN

Radishes and butter are a classic French pairing, which is elevated into abstract art in this stunning terrine flavoured with herbs. A thin layer—no two slices are the same—on a slice of rustic bread turns a humble snack into a masterpiece. Make sure to wash the radishes and their greens very thoroughly since they’re usually grown in sandy soil. 20 to 25 small red radishes, 1 inch (2.5 cm) diameter or smaller, trimmed, greens reserved 3 cups (750 mL) mix of packed tender herb leaves (such as parsley, cilantro, basil, tarragon, mint and destemmed radish greens, if desired; see TIP) 1 cup (250 mL) olive oil 11/2 cups (375 mL) salted butter, cubed, softened Crackers or thinly sliced sourdough, pumpernickel or multigrain bread for serving 1. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Add herbs to boiling water and cook just until bright green, about 30 seconds. Transfer with a spider or slotted spoon to ice bath. Cool, drain and gently squeeze dry. Lay out on a baking sheet lined with paper towel and blot with more paper towel to remove as much moisture as possible. 2. Place blanched herbs and olive oil in a blender. Blend on high until mixture is bright green and flecks of herbs are very small, about 30 seconds. 3. Place a piece of cheesecloth over a fine- mesh strainer and set over a bowl. Pour contents of blender oil into strainer. Press solids gently with a wooden spoon to extract as much oil as possible. 4. Place butter in a large mixing bowl—it will be much easier to mix if butter is very soft. Pour 3 tbsp (45 mL) herb oil into butter. Mix until thoroughly combined. If it’s looking too pale, add 1 to 2 tbsp (15 to 30 mL) more herb oil.

Serves 8 to 12

TIP Use up to 1 cup (250 mL) destemmed radish greens as part of your herb mix for an extra peppery kick.

Waste Not from page 97

ANYTHING-GOES MINESTRONE While traditionally a market vegetable soup, minestrone is also a delicious way to clear out the crisper and pantry. This recipe has a lot of flexibility, but you want to avoid beets and red cabbage, which will turn the soup purple, or anything too bitter like rapini. Pasta or rice are traditional starchy add-ins, but we opt for the nonna move of pouring it over garlic-rubbed crostini, which turns soft and silky as it soaks up the broth. Chop vegetables into bite-size pieces ranging from 1/2 to 3/4 inch (1 to 2 cm). 1 bay leaf 2 oz (55 g) Parmesan rinds 2 tbsp (30 mL) olive oil 1/2 cup (125 mL) chopped pancetta or prosciutto ends 2 cups (500 mL) diced onion (yellow, red, green onion whites, or a combination) 1 cup (250 mL) chopped peeled carrots 1 cup (250 mL) chopped celery or fennel, or a combination

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———————— SPRING 2026