LCBO Food & Drink Summer 2020

ROASTED GRAPE & RAPINI SANDWICH A good sandwich is always in order. The flavourful juice that results from cooking the grapes is spooned into the sandwiches, so be sure to grab good and chewy crisp demi-­ baguettes. Rapini is bitter but shines with the sweet grapes—if it’s not your thing, substitute with one large bunch of kale and cook as per the method described in the Celeriac Steaks with Kale, Walnuts & Parmesan on page 116. 1 lb (455 g) rapini, trimmed 2 tbsp (30 mL) plus 1/4 cup (60 mL) olive oil, divided 1 3/4 tsp (9 mL) salt, divided 2 cups (500 mL) seedless red grapes 1/4 tsp (1 mL) fennel seed Black pepper 4 cloves garlic, peeled 4 demi-baguettes 8 oz (225 g) fontina cheese, sliced 1 red finger chili, thinly sliced (optional) 2 Wash rapini and shake off excess water, but leave wet. In a large bowl, toss with 2 tbsp (30 mL) olive oil and 1 1/2 tsp (7 mL) salt. Set aside while assembling grapes. 3 Arrange the grapes on one-half of a large piece of foil. Sprinkle with remaining 1/4 tsp (1 mL) salt and drizzle with 1/4 cup (60 mL) olive oil. Add fennel seeds and a grinding of pepper. With the side of a chef’s knife, lightly crush the garlic cloves and tuck into grapes. Bring the excess foil over, fold edges and pinch to seal. 4 Place the packet on the grill, then arrange the rapini around it. Cook the grapes for 10 minutes then remove. Grill the rapini for 12 to 14 minutes total or until tender and charred, turning over halfway through. 5 Meanwhile, split the baguettes lengthwise, leaving one side intact; open up like a book and lightly toast on grill. 6 Turn off grill. Roughly chop the rapini; set aside. Open up the grape parcel and re- move the garlic cloves to a small bowl; mash. Spread an equal amount of garlic inside each baguette. Divide rapini between sandwiches, then top rapini with an equal portion of cheese and grapes. If using the chili, divide be- tween the sandwiches. Close the sandwiches up as best you can and divide the liquid from the grape parcel equally into each opening. 1 Preheat the grill to 375°F (190°C).

1/2 cup (125 mL) Kalamata olives 1 cup (250 mL) loosely packed parsley leaves

7 Return the sandwiches to the cooler edges of the extinguished grill, close the lid and warm the lot to melt the cheese. This will take anywhere from 4 to 7 minutes, depending on the heat remaining. Serve warm. Serves 4 WHAT TO SERVE With zesty grapefruit, peach and mineral nu- ances, this bright, versatile white is great with bitter greens like rapini and easily handles the sweetness of roasted grapes. Winzer Krems Grüner Veltliner 13 LCBO 375022, $14.00

1 Preheat your grill to 425°F (220°C).

2 Trim the stem ends from the fennel, parallel to the root end, and flush with the top of each bulb. Remove the tough outer layer and cut each bulb in half from top to bottom. Lay flat on a board and cut lengthwise into 1/2-inch- thick (1-cm) wedges. 3 Arrange on a piece of foil large enough to accommodate the fennel pieces two-deep with a few inches of excess foil all around. Sprinkle with salt; scatter with garlic and butter. Drizzle olive oil over and tuck in the or- ange peel. Squeeze the orange juice over. Top with a second piece of foil the same size as the first; gather the sides and ends together, fold and pinch to seal. 4 Place on the grill, close the lid, and cook 20 minutes. Using a sharp knife, make a slit in the centre of the top piece of foil; open up the package leaving the bottom foil intact. Close lid and let cook 6 to 8 minutes longer or until the bottom layer of fennel is golden. Remove to a baking sheet while preparing the polenta. 5 Bring the water and salt to a boil in a med­ ium pot; sprinkle the cornmeal over and stir to combine. Reduce the heat to low and simmer, stirring frequently, for 20 minutes. Add mas- carpone and gorgonzola; stir until melted. Stir in chives. Remove from heat, check seasoning and add more salt if necessary and black pep- per to taste. Let stand 5 minutes. 6 Turn polenta out onto a large board and spread to almost cover. Top with fennel and garlic; discard orange peel. Drizzle with the oil and butter mixture from the foil packet and top with olives and parsley. Serve straight away.

CARAMELIZED FENNEL & POLENTA It’s hard to imagine a better way to feed a crowd. Cook the fennel a few hours ahead and keep it at room temperature until you’re ready to prepare the polenta. There’s no need to be exact with the amount of chives (or the parsley garnish). There’s usually about a cup’s worth in those small plastic flats you find at the store—chop them all! A little extra (or a little less) won’t hurt. CARAMELIZED FENNEL 4 medium heads fennel, about 3 lbs (1.36 kg) 3/4 tsp (4 mL) salt 2 cloves garlic, thinly sliced 1/4 cup (60 mL) unsalted butter, cut into chunks 1/4 cup (60 mL) olive oil 4-inch (10-cm) length orange peel, white pith removed Juice of 1/2 orange POLENTA 6 cups (1.5 L) water 2 tsp (10 mL) salt, plus extra as needed 1 1/2 cups (375 mL) cornmeal 1/3 cup (80 mL) mascarpone or whipping cream 5 oz (140 g) gorgonzola, cut into chunks 1/2 cup (125 mL) thinly sliced chives Black pepper to taste

Serves 6 to 8

WHAT TO SERVE The clove, walnut and caramel notes in this rich, dry sherry will enhance the flavours of caramel- ized fennel and work beautifully with the rich cheese in the polenta. Emilio Lustau Los Arcos Amontillado Dry Sherry VINTAGES ESSENTIALS 375097, $16.95

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SUMMER 2020 FOOD & DRINK