LCBO Food & Drink Summer 2016

TWISTS  SAVOURING GALETTES

LEEK AND POTATO GALETTES WITH CHIVE OIL

3 To assemble the galettes, place one oven rack in the lowest position and another rack in the upper position. Preheat the oven to 450°F (230°C). 4 Line 2 baking sheets with parchment paper. Combine the ricotta cheese, chives, dill and salt and set aside. 5 Divide the galette dough into 10 pieces, about 2 oz (60 g) each. On a lightly floured surface, roll a portion of dough to a 5-inch (12‑cm) circle and transfer to the baking sheet. Spoon about 1½ tbsp (17 mL) of the ricotta mixture in the centre. Top with about 3 tbsp (45 mL) of leeks, followed by some po- tato slices. Fold the outer edges of the dough inward, crimping the dough as necessary. Re- peat with remaining dough and filling, using the second baking sheet as necessary. Place

A yeast dough, enhanced with fresh rosemary, pairs nicely with the leek and potato filling. Do not fear the idea of yeast—the tender dough is easily made by hand with very little kneading. Boil, roast or grill potatoes—they can be prepared a day ahead—and use leeks, green part and all, sautéed just until tender. The galettes can be assembled up to six hours in advance and refrigerated. Just be sure to bring them to room temperature—for about one hour—before baking. CHIVE OIL Ice cubes (for a medium-size bowl) 1 small bunch chives, about 1½ oz (45 g) 1 cup (250 mL) olive oil Salt and pepper FILLING 1 tbsp (15 mL) unsalted butter 2 large leeks, washed, trimmed, cut in half lengthwise and sliced crosswise into ¼ inch (5 mm) slices 4 tbsp (60 mL) water, divided Salt and pepper 1 cup (250 mL) ricotta cheese 1 For the chive oil, fill a medium-size bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds. Drain and immediately put the chives in the bowl of ice water. Drain, then wrap well in paper towel, gently squeezing out excess water. Put the chives, olive oil, a pinch of salt and pepper in a blender and blend for 2 minutes. Allow the oil to sit at room temperature for 1 hour, then strain through a fine sieve, discarding the sol- ids. (The oil can be made ahead, covered and refrigerated for up to 5 days. Bring to room temperature before using.) 2 For the filling, melt the butter in a wide skil- let over medium heat, add the leeks, and cook 2 to 3 minutes, stirring frequently. Add 2 tbsp (30 mL) water and continue cooking over low heat just until tender. If the leeks begin to stick to the pan before they are tender, add 1 or 2 tbsp (15 or 30 mL) more water as necessary. Season with salt and pepper and cool completely. 2 tsp (10 mL) finely chopped chives 2 tsp (10 mL) finely chopped dill ¼ tsp (1 mL) kosher salt 10 to 12 small fingerling potatoes, cooked until tender, then sliced Galette Dough (recipe page 151) Chives, dill and Maldon salt for garnish

1 sheet of galettes immediately on the bottom rack and bake for 6 minutes. Transfer to the upper rack and bake another 6 minutes or un- til the edges of the pastry are golden. Repeat with the second sheet of galettes. Just before serving, drizzle with chive oil and garnish with fresh chives, dill and a small sprinkling of Maldon salt. Serves 10

WHAT TO SERVE Henri Bourgeois Les Baronnes Sancerre VINTAGES ESSENTIALS 542548, $25.95

Bitburger Premium Pilsner LCBO 394536, 500 mL, $2.35

52  FOOD & DRI NK SUMMER 2016