LCBO Food & Drink Summer 2020

Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Meatless grills from page 84

ALL-THE-VEGETABLES PLATTER with three dips Peak summer brings peak veg. Make the most of it by throwing everything on the grill and serving with one, or all three, dips (recipes follow). Each dip makes enough for about 1 1/2 to 2 lbs (680 to 905 g) vegetables so if opting for only one or two dips, scale up your dip of choice depending on the weight of the produce. There isn’t a single local and in-season veg that doesn’t take to the grill, especially a charcoal-fired grill. Pick your favourites, cut them into bite-sized pieces, chunks or slices, or leave them whole. Give them a quick toss with enough olive oil to coat and season with salt and pepper. Oil your grill and preheat to 400°F (200°C)—you’re after tenderness and char. GRILLED VEGETABLES Corn: Shuck the corn and clean of silks. Grill for 13 to 15 minutes, turning frequently, until corn is charred and tender. Cut into rounds before serving. Eggplant: Cut into spears or slices no more than 1 inch (2.5 cm) wide at their thickest part. Grill for 9 to 11 minutes or until soft and dark golden, turning midway through. Green beans, wax beans, long beans, flat beans: Leave whole and place perpendicular to the grates so they don’t fall through—or use a grilling basket. Grill for about 8 minutes, turning halfway through. Mushrooms: Cut king oyster mushrooms lengthwise into 1/4-inch-thick (5-mm) slices and grill for 3 minutes a side. Tear maitake or hen-of-the-woods into 2-inch (5-cm) chunks and grill until slightly crisp, about 4 minutes a side. Portobello mushrooms can be sliced and grilled using the same timing as the sliced king oysters.

2 Cut the celeriac in half through the equator. Place each half cut-side down and, using a sharp knife, cut away peel. Cut each half into 4 round steaks a scant inch (2.2 cm) thick, beginning from the cut centre and working toward the poles (if any remains of the ends, save for another use). 3 In a small bowl, whisk together mayonnaise, 1 tbsp (15 mL) olive oil and the Dijon. Brush all over the steaks and season each with salt and pepper. Place over indirect heat, close grill lid and let cook 20 minutes. Turn over and cook 20 minutes longer until golden and tender. 4 Meanwhile, finely chop 1/4 cup (60 mL) wal- nuts. Add to a small bowl along with vinegar, lemon juice, garlic, mint and raisins. Drizzle 1/2 cup (125 mL) olive oil over and whisk to combine; season with salt and pepper to taste. 5 Remove celeriac from grill and set aside. Increase heat to 400°F (200°C). 6 Toss the kale leaves with remaining 2 tbsp (30 mL) olive oil and 1/4 tsp (1 mL) salt, being sure to massage the oil into the crevices. Place over direct heat in a single layer and grill 4 to 5 minutes or until edges just begin to crisp. Remove to a baking sheet. 7 To assemble, divide the steaks between 4 dinner plates. Spoon some of the dressing over each. Divide the kale between the steaks, folding the leaves and piling over. Spoon more dressing overtop the kale, garnish with the remaining 1/4 cup (60 mL) walnuts and the Parmesan.

CELERIAC STEAKS WITH KALE, WALNUTS & PARMESAN

There are a number of steps here but each one is simple. All but the kale can be done ahead of time—the celeriac steaks can be reheated over an extinguished grill but are also delicious at room temperature. The dressing is what pulls it together. Sweet, salty and sharp, it’s pretty great spooned over grilled baby gems too. Make sure your kale is dry before grilling—you want a little crispness once cooked. You’ll make lifelong friends of vegetarians with this one. 1 large celeriac, about 2 1/2 lbs (1.13 kg) 2 tbsp (30 mL) mayonnaise 1/2 cup (125 mL) plus 3 tbsp (45 mL) olive oil, divided 1 tsp (5 mL) Dijon mustard Salt and pepper 1/2 cup (125 mL) toasted walnut pieces, divided 1 tbsp (15 mL) red wine vinegar 1 tbsp (15 mL) lemon juice 1 clove garlic, finely grated or chopped 2 tbsp (30 mL) finely chopped mint 1 tbsp (15 mL) finely chopped golden raisins 12 large leaves Tuscan (dino) kale, centre ribs removed 1/2 cup (125 mL) finely grated Parmesan

Serves 4

WHAT TO SERVE The medium weight of this elegant Californian Chardonnay complements the richness of the dish while its apple and floral flavours play off the celeriac. Raymond Family Classic Chardonnay LCBO 269753, $16.95

1 Preheat the grill for indirect cooking (with one side turned off) to 350°F (180°C).

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SUMMER 2020 FOOD & DRINK