LCBO Food & Drink Summer 2019

Corn off the Cob from page 41

BAKED SWEET POTATO FRIES Homemade doesn’t take much work, and you’ll get a healthier result without the deep fryer.

5 Melt ⁄ cup (60 mL) butter in a medium saucepan over medium heat. Whisk in flour and keep whisking until flour gets toasted, about 2 minutes. Add milk a drizzle at a time, while whisking together with flour mixture. Whisk until smooth, bring to a boil and keep whisking until sauce becomes thick, about 2 minutes a er it comes to a boil. 6 Remove from heat and stir in yolks, salt and Dijon. Stir the hot mixture into the corn mixture. Set aside. 7 Using a stand mixer, beat egg whites until stiff peaks form, then fold heaping dollops into the corn mixture, until all of the whites are used and mixture is just combined. Pour into prepared soufflé dish, smoothing the top and leaving 1 inch (2.5 cm) of headspace at the top of the baking dish. Bake in preheated oven until set and golden brown on top, about 35 to 40 minutes. Serve immediately. Serves 6 to 8 Sheep’s milk cheese plate Sheep’s milk cheeses are plentiful on the islands of the Mediterranean and there is an abundance of choice for your cheese plate. Choose two types, perhaps one that is young and fresh and the other a cheese with age. Garnish the cheese plate with Spiced Almonds (recipe next page) and Fresh Fig Chutney (recipe next page) and serve either alongside the tortilla or as its own course. Some great Spanish sheep’s milk cheeses to choose from are Zamorano, Manchego, Mahon, Idiazabal and Roncal. If you can’t find these Spanish cheeses, here are a few from neighbouring France and Italy. From France: Ossau-Iraty, Fleur du Maquis and Tomme Corse. From Italy: Pecorino Romano, Crotonese and Fiore Sardo. Other garnishes: quince paste, dried dates or apricots, roasted nuts, fresh ripe fruit and orange marmalade. Rosés in Bloom from page 76

1 sweet potato, peeled 1 tbsp (15 mL) olive oil Generous pinches of salt and pepper

1 Preheat oven to 450°F (230°C). 2 Slice potato into thin fry-shaped pieces. Spread out over a parchment-lined baking sheet. Drizzle with oil. Toss with salt and pepper. 3 Roast until tender and golden, 18 to 20 minutes. Serve warm. Serves 2 CELERY BREAD A Port Dover tradition, this celery-scented bread is a virtually effortless sidekick for a fish plate. 3 bread slices, 1 inch (2.5 cm) thick 1 tbsp (15 mL) melted butter ⁄ to 1 tsp (2 to 5 mL) celery seed Generous pinches of salt and pepper 1 Preheat oven to 400°F (200°C). 2 Cut each bread slice into 3 large rectangular pieces. Brush bread all over with butter. Sprinkle bread evenly (all over) with celery seed, salt and pepper. Arrange over a large baking sheet. 3 Bake prepared bread in centre of preheated oven until golden, 8 to 10 minutes. Makes 2 servings HOMEMADE PICKLED TARTAR SAUCE Add extra salty-pickle goodness by simply stirring in a bit of brine. For a more traditional version, use 1 tbsp (15 mL) chopped capers in place of the pickle brine. ⁄ cup (125 mL) mayonnaise 3 tbsp (45 mL) finely chopped dill pickles

CORN, CHEDDAR & CHIVE SOUFFLÉ In your wildest dreams could you imagine anything more unexpected than a summertime soufflé? Sweet with corn, slightly cheesy and oniony, its warm fluffiness will wrap you around its little finger. Side it with a crisp green salad for balance and contrast. ⁄ cup (60 mL), plus extra for greasing dish, unsalted butter 3 tbsp (45 mL) finely grated Parmesan 1 ⁄ cups (375 mL) cooked sweet corn kernels, about 2 cobs 1 cup (250 mL) grated sharp (aged) cheddar cheese ⁄ cup (125 mL) finely chopped chives (1 bunch) Cracked black pepper to taste ⁄ cup (60 mL) flour 1 ⁄ cups (375 mL) milk 6 large egg yolks (reserve whites) ⁄ tsp (2 mL) salt 1 tbsp (15 mL) Dijon mustard 8 large egg whites 1 Move rack to centre of oven. Remove top rack if too close to middle rack (soufflé needs room to grow). Preheat oven to 400°F (200°C). 2 Generously butter a 2-qt (8-cup) soufflé dish, sprinkle with grated Parmesan, roll it all around to coat butter, then knock out the excess. 3 The fastest way to cook fresh corn is in the microwave. Place un-shucked corn, one at a time, in the microwave and cook on high for 3 minutes. Let cool slightly then shuck. Remove kernels from cobs. 4 In a medium bowl, stir together corn, ched- dar, chives and pepper. Set aside.

1 tbsp (15 mL) pickle brine ⁄ shallot, finely chopped 1 tsp (5 mL) Dijon mustard ⁄ tsp (2 mL) lemon zest

1 Stir mayo with pickles, brine, shallot, Dijon and zest in a small bowl. Tartar sauce will keep well, covered and refrigerated, for up to 1 week.

Makes ⁄ cup (175 mL) tartar sauce

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SUMMER 2019 FOOD & DRINK