LCBO Food & Drink Summer 2019

2 whole cloves (optional) 2 cups (500 mL) coarsely diced fresh black figs 2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) red wine vinegar 1 tsp (5 mL) grated orange zest 3 tbsp (45 mL) orange juice ⁄ tsp (1 mL) salt ⁄ cup (60 mL) water

1 In a 10-inch (25-cm) nonstick pan, heat olive oil over medium heat. Stirring occasionally, cook onions and potatoes until onions are translucent and potatoes are tender, about 12 minutes. 2 Add ham and continue to cook while break- ing up the ham pieces for 10 minutes. 3 Meanwhile, lightly beat together eggs and salt until eggs are well combined. 5 Slowly pour the egg mixture into the pan and gently rearrange potato mixture to evenly distribute. As the exterior edges of the egg begin to firm up, gently push them towards the centre of pan using a rubber spatula. Tip the pan to allow the runny egg to move toward the edges and bottom of pan. Continue this until all the egg is just set. 6 Place under the broiler and continue to cook until the top of tortilla is light golden. Keep the door of oven open and watch care- fully so as not to burn. Jiggle pan to loosen tortilla before letting rest for 10 minutes. Slide onto a platter for serving. Top with Greens in Citrus Vinaigrette and serve. 4 Heat broiler to high.

1 In a medium saucepan, heat oil over medium-low heat. Add shallots and cook until translucent, about 8 minutes. Do not brown. Add tomato and continue cooking for 3 minutes. 2 Stir in cinnamon, fennel, cardamom and cloves. Add figs, brown sugar, vinegar, orange zest and juice, salt and ⁄ cup (60 mL) water. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Simmer another 5 min- utes with no lid to allow to reduce slightly. Allow to cool completely and remove carda- mom and cloves before serving.

SPICED ALMONDS Did you know Spain is the world’s second largest almond grower (a er the U.S.)? Adding these smoky nuts as a garnish gives a nice bit of crunch to your cheese plate. 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) sherry vinegar or white-wine vinegar

⁄ cup (80 mL) brown sugar 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) salt

Freshly ground black pepper to taste 2 cups (500 mL) whole raw almonds

Makes 2 cups (500 mL)

1 Heat oven to 325˚F (160˚C). 2 In a large nonstick pan, heat olive oil, vine- gar, brown sugar, paprika, salt and pepper over low heat until the sugar has melted. Add almonds and stir to coat for about 2 minutes. 3 Place in a single layer on a parchment-lined baking sheet and bake on middle rack for 8 to 10 minutes until toasted. Do not let burn. Allow to cool completely before serving. FRESH FIG CHUTNEY This is a fresh, quick chutney and not like the syrupy-sweet versions sometimes found on store shelves. It adds a zippy agrodolce (sour/ sweet) complement to the cheeses. It’s best made the day before to allow the flavours to combine and mellow. 1 tbsp (15 mL) olive oil 1 cup (250 mL) finely diced shallots ⁄ cup (125 mL) finely diced plum tomatoes ⁄ tsp (0.5 mL) ground cinnamon Makes 2 cups (500 mL)

Serves 4

GREENS IN CITRUS VINAIGRETTE

This is a simple toss of greens to add fresh- ness to the tortilla. Adding herbs such as mint or basil brightens the flavour even more.

⁄ tsp (2 mL) Dijon mustard 2 tsp (10 mL) lemon juice 3 tbsp (45 mL) olive oil 6 cups (1.5 L) mixed greens: try a mix of frisée, arugula, radicchio and basil or mint for freshness Salt to taste

Spanish tortilla with serrano ham

This is the perfect dish for al fresco dining— easy, tasty and light—and it’s great at any time of the day, from sunrise to sunset. Serve this classic-style tortilla right out of the pan or at room temperature a few hours later. 2 tbsp (30 mL) olive oil 1 ⁄ cups (375 mL) Spanish onion, finely diced 1 ⁄ cups (375 mL) Yukon Gold potato, cut into ⁄ -inch (1-cm) dice

1 In a large bowl, whisk together mustard, lemon juice and olive oil to combine.

2 Add greens and toss gently to coat. Season to taste with salt, retoss and serve atop the Spanish Tortilla.

4 slices serrano ham or prosciutto, sliced into 1-inch (2.5-cm) pieces 12 large eggs ⁄ tsp (2 mL) salt

⁄ tsp (0.5 mL) fennel seeds 2 cardamom pods (optional)

Serves 6

156

SUMMER 2019 FOOD & DRINK