LCBO Food & Drink Summer 2018

Kitchen Essentials from page 164

Savouring WATERMELON from page 96

2 To the soft bread crumb, add the olive oil, lemon juice, garlic, salt and pepper; stir to com- bine and set aside. 3 Into the bowl of a food processor, add the red pepper, jalapeño and cherry tomatoes; blend on high until slushy with some very fine bits. You may need to stop and scrape down the sides from time to time. Transfer to a very large serv- ing or punch bowl, jug or even a spaghetti pot, big enough to hold about 8 cups (2 L). 4 Return the food processor bowl to the ma- chine and add the watermelon; blend on high until slushy. Add to the bowl of tomato-and- pepper slush. 5 Coarsely chop about three-quarters of the peeled and seeded cucumber. Return the food processor bowl to the machine and add the chopped cucumber and bread-and-garlic mix- ture. Blend on high until a thick paste. Add 1 to 2 cups (250 to 500 mL) of the melon mixture to the food processor and continue to blend on high until completely smooth and creamy, about 1 minute. 6 Add this to the rest of the slush or soup and stir well to blend. Transfer to fridge to chill for at least 2 hours. 7 Meanwhile, make the garnishes. Cut the crusts into randomly shaped croutons; set aside. You should get 20 to 30 pieces from the 2 slabs of crust. 8 Into a medium skillet over medium-high heat, add the oil and chopped pancetta. Fry un- til crispy, about 3 to 5 minutes, stirring often. Lift from skillet with a slotted spoon and drain on clean kitchen towel. 9 Add the cut crusts to the skillet, reduce to mediumheat and fry on both sides until golden, about 2 to 3minutes each side. Transfer to clean kitchen towel with slotted spoon; set aside to cool. 10  Finely dice the remaining piece of cucum- ber. Go back to the watermelon rind, cut off the reserved red watermelon flesh—this stuff is more firm than the rest of the melon—and cut into fine dice, the same size as the cucumber. Add to a small bowl and toss with apple cider vinegar and sea salt to taste. Set aside in the fridge to chill until ready to serve. 11  This pretty soup can be served in shot glasses as a passed hors d’oeuvre, or in china cups, bowls, dessert nappies or even glass tum- blers. Garnish with a pinch of the diced water- melon and cucumber, a pinch of crunchy panc- etta and a crouton or 2. Or bring serving bowl of gazpacho to the table along with little dishes of all the condiments so guests can top their own. Makes about 8 cups (2 L)

BAS IC SALAD DRESS ING I call this my house dressing as it is the basis for most of my salad dressings plus it is a wonder- ful marinade for a steak or lamb chops. Make the dressing in quantity and store in a jar in the refrigerator. It tastes better, is healthier and cheaper than store-bought dressing. Shake to re-emulsify it just before using. I prefer white wine vinegar but substitute others if you wish. ¼ cup (60 mL) white wine vinegar 1 tbsp (15 mL) Dijon mustard ¾ cup (175 mL) extra virgin olive oil Salt to taste Freshly ground pepper to taste 1 Whisk together vinegar and mustard with a stick blender or by hand. Slowly pour on the oil, whisking as you go. If you pour the oil too quickly, it will not be absorbed. Season well with salt and pepper. Refrigerate until needed. Makes about 1 cup (250 mL) VARIATIONS ASIAN: For noodle salads or Asian vege­ tables, whisk together ½ cup (125 mL) base salad dressing, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) honey, 1 tsp (5 mL) yuzu juice or lime juice and 1 tsp (5 mL) sesame oil or to taste. Makes about ¾ cup (175 mL) HERB: Wonderful over warm-weather salads! Whisk together ½ cup (125 mL) base salad dressing, 2 tbsp (30 mL) chopped tarragon, 2 tbsp (30mL) chopped parsley and 1 tsp (5 mL) CREAMY: Good for more assertive, bitter lettuce and potato or pasta salads. Whisk to- gether ½ cup (125 mL) base salad dressing, ¼ cup (60 mL) grated Parmesan cheese, 1 tsp (5 mL) minced garlic and 1 tsp (5 mL) cracked black pepper. Makes ¾ cup (175 mL) GREEN GODDESS: Use for assertive lettuce, cobb salads, salads with a protein such as bacon and any Asian-type salad. Whisk together ½ cup (125 mL) basic salad dressing and 1 small minced garlic, optional. Makes ¾ cup (175 mL)

WATERMELON GAZPACHO A sweeter, less acidic take on the classic (there’s no tomato juice added) garnished with a fine dice of cucumber, watermelon, crispy fried pancetta and croutons, this chilled summer soup is practically chug-able! The pancetta adds a salty, fatty decadence, but leave it off for the vegetarians at the table. ½ of a roughly ⅔ lb (300-g) rustic loaf of soft white bread ⅓ cup (80 mL) good olive oil ⅓ cup (80 mL) freshly squeezed lemon juice 3 cloves garlic, minced ½ tsp (2 mL) fine sea salt ½ tsp (2 mL) white pepper 1 sweet red pepper, seeded and coarsely chopped 1 small jalapeño pepper, seeded and coarsely chopped 4 cups (1 L) mixed cherry tomatoes: red, yellow, orange or heirlooms 8 cups (2 L) coarsely chopped seedless (or seeded) watermelon; leave about a ½ inch (1 cm) of watermelon on the rind and reserve for use later in the recipe 1 large (approx. 12 inch/30 cm) English cucumber, peeled and seeded; divided GARNISH 2 tbsp (30 mL) olive oil ½ cup (125 mL) finely chopped pancetta, about 2 oz (60 g) Reserved cucumber and watermelon rind 1 tsp (5 mL) good-quality apple cider vinegar Sea salt to taste 1 Cut the half loaf of bread down the middle widthwise, as if making a huge sandwich. With fingers, carefully pull out the soft crumb with- out tearing the crusts, and add to a medium bowl. Set the empty shells of crust aside for use later in the recipe.

ripe avocado, puréed. Makes ¾ cup (175 mL)

144  FOOD & DRI NK SUMMER 2018