LCBO Food & Drink Summer 2018

side shows from page 68

BLACK RICE & TOMATO SALAD I’ve been making a version of this salad for a couple of years now, at first following cook- book writer Anna Jones’s excellent version in A Modern Way to Cook . Over time, it has turned into this version. It just might be the best salad you’ll ever eat! Black rice, also known as Forbidden Rice, is a nutritional powerhouse with a delicious nutty flavour. If you can’t find it where you are, substitute any husk-on, whole grain rice such as brown, red cargo rice or even wild rice. 1½ cups (375 mL) black rice ⅓ cup (80 mL) olive oil ⅓ cup (80 mL) Worcestershire sauce 1 small shallot, finely diced 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) chopped thyme 1 cup (250 mL) thinly sliced celery (from pale inner stalks) 1 clove garlic, finely grated and chopped Salt and freshly ground black pepper 1 lb (455 g) mixed-colour cherry tomatoes, halved ½ cup (125 mL) chopped celery leaves 1 cup (250 mL) loosely packed shaved Parmesan cheese 1 Cook rice in plenty of salted boiling water (as you would pasta) for 20 to 25 minutes or until al dente. Drain and set aside to cool in a large bowl. 2 Meanwhile, whisk together oil, Worcester- shire, shallot, lemon juice and thyme. Once rice is at room temperature, spoon over rough- ly half the dressing, the celery and garlic; stir to coat with dressing; season to taste with salt and pepper. Turn out onto a large platter. 3 To the bowl, add tomatoes, celery leaves and remaining dressing; toss. Adjust seasoning and spoon over rice. Sprinkle cheese over and serve immediately (salad will keep for up to a day in the fridge). Serves 6 to 8

FARRO & VEGETABLE SALAD

Dress this salad while warm and let it sit for at least a few hours in the fridge for the flavours to come together. Bob’s Red Mill produces an excellent farro but if farro isn’t your thing, substitute it with 2½ cups (625 mL) cooked and drained pearl barley. This one keeps well in the fridge too and in fact continues to improve in flavour for a couple of days. 1 cup (250 mL) farro, rinsed 2 tbsp plus ¼ cup (30 mL plus 60 mL) olive oil, divided 3 cloves garlic, thinly sliced ¼ cup (60 mL) pine nuts 2 medium zucchini, cut into ¼ inch (5 mm) slices 1 small head cauliflower, about 1 lb (455 g), cut into bite-sized florets Salt and freshly ground black pepper 4 oil-packed anchovy fillets, finely chopped 3 tbsp (45 mL) red wine vinegar ½ cup (125 mL) loosely packed chopped parsley ⅓ cup (80 mL) yellow raisins 1 Cook farro in plenty of boiling salted water (as you would pasta) for 25 to 30 minutes or until tender; drain and add to a large bowl. Set aside. 2 Heat 2 tbsp (30 mL) oil in a frying pan over medium heat. Add garlic and pine nuts; fry until garlic is light golden and nuts are toasted. Remove contents with a slotted spoon and add to bowl with farro. Return pan to high heat, add zucchini and cauliflower; season with salt and pepper. Cook, stirring frequently, for about 8 minutes or until deep golden in spots but still tender-crisp. Tip contents of pan over farro. 3 Whisk together anchovy fillets, red wine vinegar and remaining ¼ cup (60 mL) olive oil; pour over warm farro mixture. Add parsley and raisins; stir to combine. Season to taste with salt and pepper. Cover and refrigerate until chilled, about 3 hours (salad will keep for 5 days in fridge). Serves 6 to 8

THE BEST CHICKEN & PORK DRY RUB

Lime leaf and smoke is one of the world’s best flavour combinations. It makes good sense then to combine lime leaf with more traditional in- gredients in a dry rub destined for the BBQ. This one shines on chicken wings, beer-can chicken, pork ribs, shoulder and butt. Cook low and slow, preferably on a charcoal grill, over indirect heat. Layer flavour with your favourite BBQ sauce to finish. Fresh lime leaves shouldn’t be substituted for dry. You can find dried ones at Asian grocers or online at Amazon. 2 tbsp (30 mL) paprika 2 tbsp (30 mL) smoked paprika 1 tbsp (15 mL) onion powder 1 tbsp (15 mL) granulated garlic ½ tsp (2 mL) cayenne ¼ cup (60 mL) packed brown sugar 2 tbsp (30 mL) salt 1 cup (250 mL) loosely packed dried lime leaves ¼ tsp (1 mL) finely ground black pepper 1 Combine all ingredients in a food processor and pulse until lime leaves are finely chopped. 2 Use ¼ cup (60 mL) for every 3 lbs (1.36 kg) meat and cook according to your favourite BBQ rib or chicken recipe where a dry rub is used. Makes ¾ cup (175 mL) WHAT TO SERVE Collective Arts Ransack the Universe IPA LCBO 450312, 473 mL $3.45 The tropical fruit flavours of this IPA elevate the rub’s sweetness when matched with pork, while the hoppy character provides refreshing relief from the spicy notes of paprika and cayenne. Fielding Unoaked Chardonnay VQA VINTAGES ESSENTIALS 164491 $15.95 Light and crisp with vibrant acidity, this Ontario Char- donnay will mellow the spiciness while complementing the mild flavours of chicken.

WHAT TO SERVE Tini Sangiovese Romagna DOC LCBO 179432

WHAT TO SERVE Lake of Bays Spark House LCBO 380329, 473 mL

$8.50 Sangiovese’s vibrant character is a superb choice for tomatoes’ bright acidity. Collavini Pinot Grigio LCBO 33340 $14.95 The light mineral and herbal notes of Pinot Grigio sup- port the savoury elements of the dish.

$3.15 The nuttiness of farro shines when matched with the roasted malt character of this amber ale. Peninsula Ridge Sauvignon Blanc VQA LCBO 53678 $14.95 The refreshing and crisp nature of Sauvignon Blanc helps elevate the savoury elements of the salad.

150  FOOD & DRI NK SUMMER 2018