LCBO Food & Drink Summer 2023

A Splash of Pale Ale from page 160

2 tsp (10 mL) sherry vinegar 1 tsp (5 mL) balsamic vinegar 1 tsp (5 mL) pure maple syrup

crispy, 18 to 20 minutes. Remove from oven and transfer to a plate lined with paper towel. Cool, crumble and set aside. 5. Place bread on a parchment-lined baking sheet and drizzle with 2 tbsp (30 mL) olive oil. Toss to coat. Toast bread in oven until golden, about 5 minutes. Remove from oven and cool. 6. In bowl with mussel broth, whisk in remaining 6 tbsp (90 mL) olive oil, vinegar and lemon zest. 7. Combine mussels, bread, bacon, tomatoes, chickpeas, red onion, basil and chives in a large bowl and toss well. Drizzle with dressing and season with salt and pepper. Toss again. Let stand for 30 minutes, tossing occasionally to ensure liquid is absorbed. Serves 6 to 8

1 very large red onion, about 1 lb (455 g) 6 slices plant-based cheddar “cheese”

PANZANELLA WITH ALE-STEAMED MUSSELS & CRISPY BACON

6 burger buns (not too big) Vegan mayonnaise to taste Handful baby spinach

The mussel broth is incorporated into the dressing, giving it a deep, briny flavour. With juicy peak-season tomatoes, creamy chick peas and fragrant herbs, this salad is a superb side dish or a satisfying weekend lunch. When working with mussels it’s important to pick through and discard any that are not alive or have cracked shells. Gently push the shells together if open—fresh mussels will pull them selves closed. MUSSELS 1 tbsp (15 mL) olive oil 2 cloves garlic, minced 1 shallot, minced 2 lbs (905 g) fresh mussels, picked over, scrubbed, debearded 1 can (473 mL) pale ale, preferably Nickel Brook Naughty Neighbour American Pale Ale SALAD 12 slices double-smoked bacon 6 cups (1.5 L) cubed rustic Italian-style bread, about 3/4 -inch (2-cm) cubes 1/2 cup (125 mL) olive oil, divided 2 tbsp (30 mL) white balsamic vinegar Finely grated zest of 1 medium lemon 2 lbs (905 g) mixed heirloom tomatoes, cored, cut into chunks 1 small can (398 mL) chickpeas, drained, rinsed 1/2 cup (125 mL) thinly sliced red onion 1/2 cup (125 mL) basil leaves, torn 1. For the mussels, heat oil in a large pot over medium heat. Add garlic and shallots. Cook, stirring occasionally, until softened, about 5 minutes. Add mussels and beer. Raise heat to medium-high. Cover and cook until mussels have opened, 4 to 5 minutes. With a slotted spoon, transfer mussels to a baking sheet. Dis card any unopened mussels. Cool then remove mussels from shells. Cover and refrigerate until ready to use. 2. Simmer broth on medium heat until it’s reduced to 1/2 cup (125 mL), 15 to 20 minutes. Fine-strain broth into a small bowl, discarding solids. Cool, cover and refrigerate until ready to use. 3. Preheat oven to 400°F (204°C). 4. Lay out bacon in a single layer on a parchment-lined baking sheet. Bake until 2 tbsp (30 mL) finely chopped chives Salt and freshly ground pepper to taste

1. Preheat oven to 400°F (204°C). 2. Clean mushrooms with a pastry brush. Cut stems off with a paring knife, finely chop and set aside. Using a teaspoon, gently scrape out gills. (Save for vegetable stock or discard.) Place mushroom caps on a parchment-lined baking sheet. Brush both sides with oil and season with salt and pepper. Arrange gill side up. Bake in lower third of oven until lightly browned on bottoms with some juices pooling in caps, 20 to 23 minutes. Remove from oven and cool completely. 3. While mushrooms are cooling, heat 2 tbsp (30 mL) oil in a large, nonstick pan over medium-high heat. Add onions. Cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add reserved mushroom stems and season with salt. Cook, stirring occasionally, until vegetables are tender, about 4 minutes. Reduce heat to medium. Add garlic and rose mary. Cook 1 minute more. Add tempeh and tamari. Cook, stirring often and breaking apart any tempeh clumps with a wooden spoon, until mixture is hot, about 2 minutes. Season with salt and pepper. Transfer to a baking pan. Cool completely. 4. Divide tempeh mixture evenly onto mush rooms on gill side, packing firmly with the back of a spoon. Place in an airtight container. Press a piece of plastic wrap against burgers. Cover and refrigerate up to 3 days. 5. When ready to serve, preheat grill to medium-high. In a medium heatproof bowl, whisk vinegars and maple syrup. 6. Peel large red onion and cut crosswise into 1/2-inch (1-cm) thick slices. Place on a baking sheet. Brush with oil and season with salt and pepper. 7. Clean and oil barbecue grate. Grill onions until charred and tender, about 5 minutes per side. Transfer onion to bowl with vinegar mix ture. Toss to coat and break apart rings to make a relish. Set aside. Reduce heat to medium. 8. Clean and oil grate. Place stuffed mush rooms on grill and cover. Cook until heated through, 3 to 4 minutes, adjusting heat so they don’t over-char. Top with “cheese” and cook,

Living on the Veg from page 57

STUFFED PORTOBELLO “CHEESE” BURGERS WITH CHARRED ONION RELISH Since many vegans and vegetarians are not keen on eating faux meat, we created this plant-based patty to deliver the full burger experience without any animal products. The portobello is juicy and savoury, while the tem peh boosts the texture and protein. Topped with spinach, gooey vegan “cheese” and sweet-and-sour onions, it’s a veggie burger of the highest order. 6 large portobello mushrooms, about 5 oz (140 g) each and 5 inches (12 cm) diameter (see TIP on next page) 2 tbsp (30 mL) canola or sunflower oil, plus more for brushing Salt and freshly ground pepper to taste 1 medium onion, finely chopped 2 cloves garlic, minced 1 tsp (5 mL) finely chopped rosemary 1 pkg (200 g) plain tempeh, chopped, crumbled 1 tsp (5 mL) tamari soy sauce

156 FOOD & DRINK SUMMER 2023