LCBO Food & Drink Summer 2019

GRILLED PLUM CAPRESE PIZZA Pizza is the ideal go-to crowd-pleaser, no matter the weather or the season. This fresh, herbaceous pizza recipe is perfect for summer. No need to turn on the oven or make pizza sauce over a hot stove—it’s made entirely on the barbecue. Fresh juicy plums get grilled and form the topping, reminiscent of a Caprese salad made with buffalo mozzarella and fresh herbs. ⁄ cup (60 mL) finely chopped parsley ⁄ cup (60 mL) finely chopped basil, plus whole leaves for garnish ⁄ cup (125 mL) extra virgin olive oil Salt and pepper About ⁄ to ⁄ lb (300 to 340 g) round flatbread 8-oz (225-g) ball fresh buffalo mozzarella cheese 1 tbsp (15 mL) honey 2 tbsp (30 mL) red wine vinegar 4 golden plums, quartered, or halved if small 2 black plums, cut into 1-inch (2.5-cm) slices 2 red plums, cut into 1-inch (2.5-cm) slices ⁄ cup (60 mL) roughly chopped roasted almonds ⁄ cup (60 mL) finely chopped chives 1 Preheat the grill to medium-high heat. Set up your barbecue for indirect grilling by turn- ing the outside 2 burners to medium-high and leaving the centre burner off. If you only have a 2-burner barbecue, heat only one side. 2 In a bowl, mix parsley and basil with olive oil. Season with a few pinches of salt and pepper. 3 Brush the mixture over flatbread leaving a 1-inch (2.5-cm) border around the edges. 4 Roughly tear the mozzarella ball into 10 mis- matched pieces and arrange on the flatbread. 5 Stir honey and red wine vinegar in a medium bowl. 6 Place the plums on clean, well-greased grill over direct heat. Cook until charred and tender, about 2 minutes per side. Remove from grill and place in bowl with honey-vinegar mixture. Stir to coat and set aside. 7 Place flatbread over indirect heat and cook until edges are golden and cheese is melted, about 15 minutes. 8 Remove from grill. Spoon grilled plums over the pizza and discard any residual liquid le in the bowl. Garnish pizza with chopped almonds, chives, fresh basil leaves and salt and pepper. Serves 6

CEDAR-PLANKED MAPLE TROUT SALADWITH GRILLED AVOCADO Brining allows fish or meat to absorb lots of flavour before it is cooked. A maple syrup- and-salt mixture infuses loads of flavour into this recipe. Glazed with a thick layer of maple syrup, the rainbow trout fillet cooks gently on a cedar plank. Then it’s flaked over grilled avocado, delicate leaves of Boston lettuce, radish and fresh shucked peas. So pinks and greens mingle to create a beautiful summer salad dressed in a maple-Dijon vinaigrette. ⁄ cup (60 mL) kosher salt ⁄ cup plus 2 tbsp (60 plus 30 mL) pure maple syrup 1 skin-on rainbow trout fillet, ⁄ lb (300 g) 1 large avocado, cut into 1-inch (2.5-cm) slices 2 tbsp (30 mL) lime juice MAPLE DIJON DRESSING 2 tbsp (30 mL) grainy Dijon mustard 2 tbsp (30 mL) maple syrup 1 In a bowl, mix the kosher salt with ⁄ cup (60 mL) of maple syrup. 2 Place the trout in a large rimmed dish and cover with salt-syrup mixture. Rub mixture gently over the flesh of the fish. Place in refrig- erator for 3 hours. 3 Meanwhile, prepare a cedar plank by soak- ing it according to manufacturer’s directions. 4 Preheat grill to medium heat. 5 Rinse the fish thoroughly with cold water and pat dry with paper towel. Place fish on cedar plank. Brush remaining 2 tbsp (30 mL) maple syrup over fish. Place plank over direct heat until fish is cooked through, about 12 minutes. 6 Place avocado slices on grill. Cook until charred, about 2 minutes per side. Remove from grill and toss with lime juice. Set aside. 7 For dressing, place mustard, maple syrup and red wine vinegar in a bowl and stir to combine. Slowly whisk in oil. Season with salt and pepper. 8 Arrange lettuce on a platter and top with radish, peas, green onion and tarragon. Flake the cedar-planked trout on top and add grilled avocado. Drizzle dressing over salad right before serving. Serves 4 2 tbsp (30 mL) red wine vinegar 3 tbsp (45 mL) extra virgin olive oil Salt and pepper 1 head Boston lettuce, torn 3 radishes, thinly sliced ⁄ cup (125 mL) freshly shucked peas ⁄ cup (60 mL) green onion 2 tbsp (30 mL) fresh tarragon leaves

CHARRED TOMATO GAZPACHO It’s amazing how adding some fire to your recipe can completely change the flavour pro- file. Fire-blistered Roma tomatoes get blitzed up in a classic gazpacho with cucumber, onion and fresh herbs. Grill your tomatoes in advance and make this recipe up to two days before you entertain. 1 lb 3 oz (about 540 g) Roma tomatoes, about 8 tomatoes 3 tbsp (45 mL) red wine vinegar 1 jalapeño 1 ⁄ cups (375 mL) roughly chopped English cucumber 1 cup (250 mL) roughly chopped sweet onion ⁄ cup (125 mL) loosely packed chopped parsley, plus 2 tbsp (30 mL) for garnish ⁄ cup (125 mL) loosely packed chopped basil 1 cup (250 mL) baguette chunks ⁄ cup (125 mL) cold water ⁄ tsp (2 mL) salt ⁄ tsp (2 mL) pepper ⁄ cup (80 mL) extra virgin olive oil, plus 2 tbsp (30 mL) for garnish 1 Preheat the grill to medium-high heat. 2 Place tomatoes on grill until skin is tearing and charred, about 5 minutes per side. Re- move from grill and place in a bowl. Pour red wine vinegar over tomatoes while still hot. 3 Place jalapeño on grill and cook until charred, about 2 minutes per side. Remove from grill and slice jalapeño in half. Discard stem, innards and seeds. 4 In a food processor, place tomatoes with vinegar, jalapeño, cucumber, onion, ⁄ cup (125 mL) parsley, basil, baguette, water, salt, pepper and ⁄ cup (80 mL) oil. Whirl until a smooth, uniform mixture forms. Chill in fridge until cool, about 1 hour. 5 Divide mixture into 6 cups. Garnish each with remaining chopped parsley and drizzle with remaining olive oil.

Makes 5 cups (1.25 L); serves 6

142

SUMMER 2019 FOOD & DRINK