LCBO Food & Drink Summer 2016

colour palate from page 96

FIRE-ROASTED PEPPERS WITH HERBS Luckily, camping season roughly coincides with the year’s best produce, and sometimes all you need is a fire to make things taste good. Carmen peppers are the long, narrow variety of mild, sweet red pepper favoured for use in jarred roasted red peppers. Local Carmen, or alternatively Gypsy peppers, usually appear in markets around the beginning of August. 8 large red Carmen peppers Extra virgin olive oil Small handful of fresh herbs, such as parsley, oregano, thyme or rosemary, or a combination Maldon salt 1 tbsp (15 mL) or so red wine or sherry vinegar (optional) 1 Prepare coals to medium-hot. Place whole peppers on grill and cook, undisturbed until charred, 4 to 5 minutes. Turn and continue to cook, 2 to 3 minutes per side, or until charred all over. 2 Gently place in a large bowl or pot (it’s ok to set one atop another) and cover for 10 min- utes. Remove the peppers to a board and, working with one at a time, remove and dis- card skin, otherwise doing your best to leave peppers and stems intact. 3 Divide between 4 plates or serve together on a large board drizzled with olive oil to moisten, scattered with herbs and seasoned with salt to taste. If using, sprinkle vinegar evenly over peppers. Serves 4 WHAT TO SERVE Château des Charmes Estate Bottled Cabernet Franc VQA LCBO 162602 $13.95 This local Cabernet Franc exhibits typical ripe berry fruit, bell pepper, light smoky oak and herbaceous tones that will harmonize with the roasted pepper and herb elements in the dish. The moderate tannins and zesty acidity help cleanse the palate, thus completing the match. Errazuriz Max Reserva Sauvignon Blanc LCBO 273342 $15.95 Wines such as this illustrate that Chile is capable of producing classically styled Sauvignon Blanc. Lean, crisp and zesty with grapefruit and herbal aromas, this Sauvignon Blanc will complement the fresh herb and roasted peppers in the dish without overpowering its delicate nature.

3 In a medium skillet over medium heat, add olive oil and sauté onion for 2 to 3 minutes. Add squash and sauté five minutes more. Stir in corn and cook for 3 more minutes. Season with salt and pepper. Set aside to cool. 4 Remove chilled pastry from fridge. Roll out on a lightly floured surface until it’s large enough to fill a 9-inch (23-cm) springform pan with removable base. Spray pan with vege­ table oil, then carefully place dough into pan, pressing until even on bottom, sides and up to the rim. Trim off the excess above the rim with a sharp knife. Refrigerate for 20 minutes. 5 Preheat oven to 375°F (190°C). 6 Prick bottom of tart shell all over with a fork. Place springform pan on baking sheet. Lightly press a large piece of tinfoil into pan and spread evenly with 2 cups (500 mL) of dry beans or rice for blind baking, making sure they’re encased by foil. Bake tart shell on middle rack for 20 minutes. Remove foil and beans. (Reserve beans for your next blind bak- ing project.) Bake for 15 minutes more. 7 Reduce heat to 325°F (160°C). Set tart shell aside. 8 In a medium bowl, whisk together eggs, cream and a good pinch of salt, then stir in cooled vegetable mixture. Add half the cheese to the bottom of the crust, pour in fill- ing, and top with remaining cheese. Bake for 45 to 50 minutes, or until golden and just set. Let rest at least 10 minutes before serving. It’s also nice at room temperature along with a crisp green salad. Serves 6 $15.95 Ripe apple, melon and smoky flavours in the wine meld perfectly with the sweet corn, squash and earthy Parmesan and cheddar elements in the dish. The bal- anced acidity contends with both the saltiness of the cheese and the richness of the cream and eggs and refreshes the palate. Amsterdam Natural Blonde Lager LCBO 142356, 473 mL $2.95 Fresh hops, sweet malt and light creamy fruit tones will both complement and contrast the sweet, earthy fla- vours and rich textures of the quiche. The beer’s com- bination of palate-cleansing carbonation and refresh- ingly bitter hops will ready your palate for another bite. WHAT TO SERVE Pfaff Pinot Gris LCBO 362087

GOLDEN SUMMER SQUASH & CORN QUICHE Pastry can be tricky, but don’t let that stop you from making this show-stopping quiche. Just keep the dough chilled and you’ll keep your cool. It’s so worth it! The crisp shell is filled with a creamy, airy, vegetable-flecked filling with the tang of cheese and the taste of summer.

PASTRY 2 cups (500 mL) flour ¾ cup (175 mL) cold unsalted butter, cut into small pieces ½ tsp (2 mL) salt 2 tbsp (30 mL) grated Parmesan 3 to 4 tbsp (45 to 60 mL) cold water

FILLING 2 tsp (10 mL) olive oil 1 small onion, diced 1 small summer squash, diced 1 cup (250 mL) sweet corn kernels (fresh is best but frozen and defrosted is fine) Salt and pepper to taste 3 large eggs, beaten 1 carton (237 mL) 35% whipping cream 1 cup (250 mL) shredded sharp white cheddar 1 Add flour to a large bowl, add the butter and rub in with your fingertips until the mix- ture resembles fine bread crumbs. 2 Stir in salt and Parmesan then slowly add 3 to 4 tbsp (45 to 60 mL) cold water so that dough comes together. Knead briefly on a floured surface and form it into a flat disc. Wrap in plastic wrap and chill 30 minutes.

144  FOOD & DRI NK SUMMER 2016