LCBO Food & Drink Summer 2022

almonds, minced garlic, lemon zest, olives and raisins. Stream in remaining olive oil and stir to combine. Season with pepper. 7. Unwrap leeks and arrange on a serving plate, cut side up. Pour romesco sauce over leeks and serve. RAS EL HANOUT CAULIFLOWER The glory of grilled cauliflower is how the deeply charred exterior contrasts the creamy centre. This dish will leave you with nothing to be desired. Make the spice mixture at home and pack along with other groceries. Serves 4 to 6 2 tsp + 1 tsp (10 mL + 5 mL) ground cumin, divided 1 tsp (5 mL) ground ginger 1 tsp (5 mL) ground coriander 1 tsp (5 mL) salt 1/2 tsp (2 mL) ground pepper 1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) cayenne 1/4 cup (60 mL) olive oil, divided 1 large cauliflower, about 1 3/4 lbs (795 g) 3/4 cup (175 mL) wild rice 1/4 cup (60 mL) chopped walnuts 2 cups (500 mL) cherry tomatoes 1/4 cup (60 mL) white vinegar 1/2 cup (125 mL) pitted dates 1. In a small bowl, mix 2 tsp (10 mL) cumin, ginger, coriander, salt, pepper, cinnamon and cayenne. Stir in 3 tbsp (45 mL) olive oil. 2. Cut the cauliflower into 1-inch (2.5-cm) thick steaks. Rub the steaks and any leftover pieces that are big enough to rest on the grates of the grill with spice mixture. Reserve pea-sized pieces of cauliflower. 3. Cook the wild rice according to package directions. During the last 15 minutes of cooking time, add the small cauliflower pieces into the rice. Cook until rice is cooked and cauliflower is tender. Drain any excess water, then stir in chopped walnuts.

Happy Camper from page 124

VINEGAR PEPPERS ON TOAST WITH QUESO FRESCO This dish is an ode to simple flavours. Mild, squeaky queso fresco gets layered on toasty sourdough and topped with beautifully charred, marinated peppers. Vinegar brings out the cubanelles’ sweetness and subtle heat. 3 tbsp (45 mL) olive oil, divided 1 1/2 cups (375 mL) white vinegar 1 tsp (5 mL) salt 2 garlic cloves, smashed 1/4 cup (60 mL) thinly sliced white onion 1/2 jalapeño, thinly sliced into rounds, seeds removed 4 slices sourdough bread, each 1 inch (2.5 cm) thick 2/3 lb (300 g) queso fresco, cut into 1/4 -inch (5-mm) slices Salt and freshly ground pepper 4 cubanelle peppers (approx. 1 1/2 lb/680 g) 2. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. Or, if cooking on a barbecue, set heat to medium-high. Lightly char the peppers on all sides, about 6 minutes, rotating every 2 minutes. 3. Remove from grill and place in a bowl. Add vinegar, salt, garlic, onion and jalapeño to bowl. Cover with plastic and let marinate for 1 hour minimum or overnight. 4. Remove cubanelles from marinade. (Reserve marinade.) Remove stems and seeds and discard. Slice flesh of peppers into 1-inch (2.5-cm) strips. 5. Toast sourdough on the grill until golden and crisp. Brush toast with remaining olive oil. 1. Lightly coat peppers with 1 tbsp (15 mL) olive oil.

6. Arrange queso fresco slices on toast and top with peppers. Garnish with the pickled onion and jalapeño from the marinade. (Reserve marinade to store any leftover peppers.) Season with salt and freshly ground pepper and serve immediately.

1. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to high. 2. Coat red peppers with 1 tbsp (15 mL) olive oil. Place red peppers on grill and char on all sides until skin is completely blackened, rotating every 2 minutes, about 10 minutes. 3. Place peppers in a bowl and cover with plastic until cool enough to handle. Remove blackened skin, and seeds and stems, and discard. 4. Brush leeks with 2 tbsp (30 mL) olive oil. Grill leeks cut side down until lightly charred and fragrant, about 5 minutes. Flip and continue to cook for about another 2 minutes. 5. Carefully transfer leeks to a sheet of aluminum foil, cut side up. Drizzle with lemon juice then wrap with aluminum foil. Return foil package to grill and grill until leeks are tender, about 10 minutes. 6. To make romesco sauce, chop flesh of red peppers into 1-inch (2.5-cm) pieces and place in a bowl. Add sundried tomatoes, salt,

Serves 4 to 6

LEEKS WITH ROUGH ROMESCO SAUCE Leeks are delicious grilled,

becoming charred on the outside and tender within. They get a rich caramelized flavour that can be enjoyed with nothing more than a sprinkle of salt for perfection— although the romesco sauce here is worth the effort. 2 red peppers 1/4 cup (60 mL) olive oil, divided 6 medium-size leeks, cut in half lengthwise, dark green removed 2 tbsp (30 mL) lemon juice 3 tbsp (45 mL) sundried tomatoes packed in oil, roughly chopped 1/2 tsp (2 mL) salt 1/4 cup (60 mL) almonds 1 large garlic clove, minced 1 tsp (5 mL) lemon zest 3 tbsp (45 mL) pitted green olives, roughly chopped 3 tbsp (45 mL) golden raisins Freshly ground pepper

180 FOOD & DRINK SUMMER 2022

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