LCBO Food & Drink Summer 2021

Ready, set, serve! from page 104

Slow-Roasted SalmonWith Caramelized Lemon Relish Cooking salmon in a low oven ensures moist, succulent flesh every time. It’s a technique that’s particularly well-suited to serving it (or trout or Artic char) cold or at room tempera- ture. Here, it’s paired with a rustic relish of pan-fried lemon slices and sweet-and-sour shallots. 2 small lemons, preferably organic, about 10 oz (285 g) total 2 tbsp (30 mL) vegetable oil, divided 2 large shallots, about 4 oz (115 g) total, peeled, thinly sliced into rings 1 tbsp (15 mL) red wine vinegar 1 ⁄ tsp (7 mL) sugar, divided 1 red hot chili pepper, seeded, finely chopped 2 tbsp (30 mL) extra virgin olive oil, plus more for brushing Salt and freshly ground pepper to taste 1 Slice lemons into ⁄ -inch (5 mm) rounds. Using skewer or tip of paring knife, poke out seeds. Set aside. 2 In a large nonstick frying pan, heat 1 ⁄ tsp (7 mL) vegetable oil over medium-high heat. Cook half of lemon slices until nicely caramel- ized, about 2 minutes per side. Transfer to bak- ing sheet to cool. Wipe pan clean, return to heat and repeat process with another 1 ⁄ tsp (7 mL) vegetable oil and remaining lemon slices. Wipe pan clean, reduce heat to medium and add remaining 1 tbsp (15 mL) vegetable oil. Add shallots. Cook, stirring o en, for 3 minutes. Remove from heat. Stir in vinegar and ⁄ tsp (2 mL) sugar. Transfer to sheet with lemons. Cool completely. 3 Cut lemon slices into quarters and place in a medium mixing bowl with shallots. Stir in remaining 1 tsp (5 mL) sugar, chili, olive oil, salt and pepper. Transfer to an airtight container. Refrigerate for up to 5 days. Serve at room temperature. 5 While oven is preheating, place salmon on a parchment-lined baking sheet, flesh side up. Pat top dry with paper towel. Season with salt. When salt has dissolved, brush lightly with olive oil. Bake fish until slightly under- done—a thinner fillet of wild salmon might take 4 Preheat oven to 275 F (135 C). 2 ⁄ lbs (1 kg) whole salmon fillet Small tarragon sprigs for garnish

only 15 minutes, while a thick centre-cut piece from a large fish could take up to 30 minutes. (To check for doneness, insert the tip of a paring knife into the thickest part and hold for 3 seconds. If it’s warm, it’s ready. If it’s still cool or barely warm, return to oven.) Remove from oven and cool completely. Transfer to serving platter. Cover and refrigerate for up to 1 day. When ready to serve, bring salmon to room temperature. Break into rustic portions and arrange on a serving platter. Spoon relish around fish. Garnish with tarragon. Salmorejo (Córdobian-Style Gazpacho) Salmorejo is gazpacho’s lesser-known cousin. Thick with bread and olive oil, the vibrant soup is still light and refreshing on a hot summer’s day. Garnishes of salty-sweet ham and creamy hard-boiled eggs make it substantial enough for a main course at lunch. 2 ⁄ lbs (1 kg) ripe tomatoes, cored 2 ⁄ cups (625 mL) cubed day-old baguette, crusts removed 2 cloves garlic, grated on rasp ⁄ cup (80 mL) extra virgin olive oil, plus more for serving 2 tbsp (30 mL) red wine vinegar Salt and freshly ground pepper to taste 2 hard-boiled eggs, whites and yolks separated, chopped 3 thin slices serrano ham or prosciutto, chopped 1 Halve tomatoes crosswise. Scoop out seeds into a sieve placed over a medium bowl. Stir and press seeds with back of a spoon to ex- tract juice. Discard seeds or save for vegetable stock. Coarsely chop tomatoes and add to juice. 2 Place tomatoes, their juices, bread and garlic in a blender. Blend until smooth. With motor running, slowly add olive oil, then vinegar. Season with salt and pepper. Transfer to an airtight container. Refrigerate for at least 4 hours and up to 2 days. 3 When ready to serve—it’s most refreshing fridge-cold—stir soup and taste for salt. Divide among small bowls. Sprinkle with egg and ham. Drizzle with a little olive oil. Serves 6

Grilled Eggplant Boats With Burrata, Arugula & Anchovies Smoky sections of grilled eggplant provide an unconventional hors d’oeuvre base for creamy burrata, peppery arugula and salty slivers of anchovy. If you can’t find burrata, substitute a dollop of full-fat ricotta or a small chunk of fresh mozzarella. 4 straight Japanese eggplants, about 5 oz (140 g) each Extra virgin olive oil for brushing and drizzling Salt and freshly ground pepper to taste ⁄ clove garlic, grated on rasp 1 Trim and discard eggplant stems and about ⁄ inch (1 cm) of rounded ends. Cut each eggplant in half lengthwise, then each half into thirds crosswise. Place on baking sheet. Brush generously with oil. Season with salt and pepper. 2 Preheat grill to medium. Clean and oil grate. 3 Grill eggplant until nicely charred and tender, 4 to 5 minutes per side. Transfer back to baking sheet, cut sides up. Whisk garlic and vinegar, and brush on cut sides of eggplant while still hot. Cool completely. (Cover with plastic wrap and keep at room temperature for up to 2 hours.) 4 When ready to serve, cut burrata in half. Scoop a generous dollop over each eggplant piece. Top with a few drops of oil, 1 anchovy sliver and arugula. 4 tsp (20 mL) quality balsamic vinegar 12 anchovy fillets, drained and halved lengthwise 250 g ball burrata Baby arugula leaves for garnish

Serves 4 to 6

Makes 24 pieces

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SUMMER 2021 FOOD & DRINK