LCBO Food & Drink Summer 2020

6 In a mixing bowl, whip remaining 1 cup (250 mL) whipping cream with icing sugar until it forms firm peaks. Spread evenly over cake. Freeze 15 minutes. 7 Coarsely chop remaining 7 Oreos and sprinkle over cake. Freeze cake at least 2 more hours before serving, preferably overnight. 8 To serve, remove ring of springform pan and remove parchment paper. With a little nudge, the cake should slide off easily onto a serving platter. Slice cake with a knife dipped in or rinsed with hot water between each cut.

STEAKS 2 New York strip-loin steaks, 1 1/4 lb (565 g) each, about 1 1/2 inches (4 cm) thick Salt and freshly ground pepper to taste Vegetable oil for brushing 1 For the salsa, preheat grill to high. Clean and oil grate. Grill scallions, turning occasion- ally, until charred and tender, 3 to 4 minutes total. Transfer to baking sheet to cool. (This could also be done in a grill pan on the stovetop.) 2 While onions are cooling, mix garlic, chili flakes (if using), olive oil, parsley and capers in a medium mixing bowl until combined. Slice cooled onions into 1/2 inch (1 cm) thick pieces and stir into salsa with vinegar, salt and pepper. (It will taste bold, but the flavours will soften and come together as it sits.) Transfer to an airtight container and refrigerate at least 2 hours or up to 3 days. Serve at room temperature. 3 For the steaks, preheat oven to 250°F (120°C). 4 Pat steaks dry with paper towel. Season generously with salt and pepper. Place steaks on a wire rack set over a baking sheet. Bake on middle rack until an instant-read ther- mometer inserted sideways into the centre of each steak reads 115°F (46°C) for medium-rare (40 to 50 minutes) or 125°F (52°C) for medium (45 to 55 minutes). Remove from oven and tent loosely with foil. 5 Preheat grill to very high. Clean grate. Rub a little vegetable oil on the steaks. Grill steaks, turning occasionally, until you have nice grill marks, about 2 to 3 minutes total. Transfer back to wire rack to rest for 10 minutes. With a sharp knife, slice steaks 1/2 inch (1 cm) thick and arrange on a platter. Serve with salsa.

MOORISH LAMB CHOPS WITH CHARRED LEMONS

Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries.

2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) paprika 1/2 tsp (2 mL) turmeric 1/2 tsp (2 mL) dried oregano 1/4 tsp (1 mL) cayenne pepper

Serves 12 to 16

WHAT TO SERVE Rich and with a long finish, this sweet white port brings notes of honey, pear and raisins, adding a lovely fruity element to the chocolate-and-cookie dessert. Fonseca White Port LCBO 276816, $17.10

2 cloves garlic, finely grated on a rasp 2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons 1 tbsp (15 mL) fresh lemon juice 12 small or 8 large lamb rib chops Salt and freshly ground pepper to taste 2 small lemons, halved crosswise, visible seeds removed 2 Lay out the lamb chops in a large non-­ reactive baking dish. Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours. 3 Preheat grill to medium-high. Clean and oil grate. 4 Brush cut sides of lemons with olive oil. Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut- sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter. 1 In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside.

REVERSE-SEARED STRIP STEAKS WITH CHARRED SCALLION SALSA Reverse-searing is a clever technique for cook- ing meat that every carnivore should know. Steaks, chops or roasts are first baked in a very low oven then finished on a screamingly hot grill or skillet. It yields meat that is perfectly cooked from end to end every time. Here we reverse-sear thick strip steaks and serve them with a punchy salsa of grilled green onions. CHARRED SCALLION SALSA 2 bunches green onions, trimmed 1 clove garlic, grated on rasp Large pinch chili flakes (optional) 1/4 cup (60 mL) extra virgin olive oil 1/3 cup (80 mL) chopped flat-leaf parsley 3 tbsp (45 mL) capers, rinsed, patted dry 2 tsp (10 mL) red wine vinegar Salt and freshly ground pepper to taste

Serves 4 to 6

Serves 4

WHAT TO SERVE The supple tannins of this smooth, full-bodied red are great with red meat, while blackberry, plum and spicy oak nuances balance the tangy salsa.  Jacob’s Creek Reserve Cabernet Sauvignon Limestone Coast LCBO 91751, $17.95

WHAT TO SERVE Red Bordeaux is a classic match for lamb. Supple tannins, dark red fruit and a hint of oak reach around the spices to marry beautifully with the meat. Château Argadens VINTAGES ESSENTIALS 681643, $18.95

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FOOD & DRINK SUMMER 2020