LCBO Food & Drink Summer 2022

4. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to medium-high. 5. To make tomato-date jam, heat a cast-iron pan on grill. Pour in remaining oil and cherry tomatoes. Cook until tomatoes are blistering and tender, about 6 minutes. 6. Add vinegar, dates and remaining cumin. Cook while stirring until the dates are very soft and the tomatoes have released their juices, about 7 minutes. If mixture is dry, add 2 to 3 tbsp (30 to 45 mL) water and stir. Remove from heat and set aside. 7. Place cauliflower steaks on grill. Cook until golden brown, tender and charred around the edges, about 12 minutes, flipping halfway through cooking time. If cauliflower is getting too charred, move it to a cooler part of the grill or adjust the coals. 8. Divide wild rice among plates, then top each with cauliflower steak and garnish with cherry tomato-date jam.

1/4 cup (60 mL) lemon juice 3 large garlic cloves, minced 2 tbsp (30 mL) Dijon mustard 1/4 cup (60 mL) olive oil 3/4 cup (175 mL) grated Parmesan, divided 1/2 tsp (2 mL) black pepper 6 tbsp (90 mL) canola oil, divided 3 tbsp (45 mL) brown sugar 1/2 tsp (2 mL) smoked paprika 4 king oyster mushrooms, about 7 oz (200 g), cut into 1/2 -inch (1 cm) slices 1 small savoy cabbage, about 1 2/3 lbs (750 g) 1. To make the salad dressing, whisk together lemon juice, garlic and mustard in a bowl. Slowly stream in olive oil while continuously whisking until combined. Stir in 1/2 cup (125 mL) Parmesan and black pepper. You can make the dressing ahead of time, if kept in a cooler. 2. To make mushrooms, mix 3 tbsp (45 mL) canola oil with brown sugar and smoked paprika. Toss mushroom slices in the mixture and let marinate for at least 30 minutes and up to 3 hours. 3. Cut cabbage into 6 equal-size wedges, keeping the core intact. Brush remaining canola oil on both sides of cabbage wedges. 4. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to medium-high. 5. Grill cabbage wedges, one cut side down, until charred on the edges, about 8 minutes, flipping onto the other cut side halfway through cooking time. Place wedges in a heatproof bowl; cover tightly with plastic wrap until cabbage is tender enough to allow a paring knife to poke through easily. 6. Grill mushroom slices until tender and slightly charred, about 8 minutes, flipping halfway through cooking time. Set aside

7. Serve the grilled cabbage wedges whole, or cut crosswise into large chunks. Return to bowl and top with dressing. Toss to coat cabbage. 8. Arrange cabbage on a plate. Garnish with grilled mushrooms and finish by sprinkling with remaining Parmesan.

2. Wrap each sweet potato in two layers of foil.

3. When fire is reduced to hot coals, place sweet potatoes in the coals and let cook until very tender, about 1 hour, rotating every 20 minutes. Have a small fire going beside the coals so that when the coals lose their heat, they can be replaced. If using a barbecue, turn off one side of grill and place sweet potatoes over indirect heat for 1 hour. 5. When potatoes are nearly cooked, roast marshmallows on the end of a stick above the coals until golden brown, about 1 minute. 6. Unwrap the sweet potatoes from the foil. Split each one in half lengthwise. Divide the marshmallows and white chocolate pieces among the split potatoes then sprinkle with cinnamon sugar. Fold the potatoes up to let the heat melt the chocolate, about 15 seconds. 7. Open up, sprinkle with coarsely crushed gingersnap cookies and serve. 4. In a small bowl, mix the cinnamon and sugar.

Serves 4 to 6

S’MORES LOADED SWEET POTATOES

The flesh of sweet potatoes transforms into sweet, dense, caramel pudding when cooked whole over a campfire. It makes a tasty vessel to hold all the fixings for a s’more. It’s reminiscent of the flavours of sweet potato pie, but with graham crackers swapped out for gingersnaps along with a sprinkle of cinnamon sugar. 4 sweet potatoes, each about 9 oz (255 g) 1 tsp (5 mL) cinnamon 2 tbsp (30 mL) granulated sugar 12 large marshmallows 1 bar (100 g) white chocolate, broken into 12 equal pieces 8 gingersnap cookies, like Nyåkers, coarsely crushed, about 240 g

Serves 4 to 6

GRILLED CABBAGE CAESAR WITH MUSHROOM “BACON” The kiss of fire and perfume of smoke can transform cabbage. We say farewell to the everyday slaw and hello to a warm, sophisticated salad slathered with lemony Caesar dressing and topped with sweet smoky mushrooms.

1. Build a campfire. If using a barbecue, heat to 400°F (204°C).

Serves 4

FOOD & DRINK SUMMER 2022 181

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