LCBO Food & Drink Summer 2023

Repeat Performances from page 41

SALAD 3 lbs (1.36 kg) Yukon Gold potatoes, peeled, cut into 3/4 ‑inch (2-cm) chunks Salt to taste 4 tbsp (60 mL) white wine vinegar, divided 2 large shallots, finely chopped, about 1/2 cup (125 mL) 3 ribs celery, cut into 1/4 -inch (5‑mm) dice 1/2 cup (125 mL) diced dill pickles (not kosher sours) 1/3 cup (80 mL) chopped flat-leaf parsley Freshly ground pepper to taste Thinly sliced radishes and pale celery leaves to garnish 1. For the dressing, find a tall, narrow, sturdy 4-cup (1-L) container or measuring pitcher whose circumference is bigger than the head of an immersion blender. Anchor it to the counter with a wet dishtowel. Place aquafaba, chickpeas, Dijon, brine and sugar in container. 2. Lower head of blender all the way to bot tom of container. Blend until mixture is smooth, about 20 seconds. Holding blender at a slight angle and with motor running, slowly pour oil into container, moving head of blender a little to incorporate oil. Stop when oil is all in and fully emulsified. Add vinegar and salt. Blend briefly to combine. Transfer to an airtight con tainer. Press plastic wrap against surface and refrigerate up to 2 days. 3. For the salad, place potatoes in a large pot and add enough cold water to cover by 1 inch (2.5 cm). Bring to a boil over high heat. Season with salt and reduce heat to maintain a steady simmer. Cook, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Drain in colander and transfer to a non-reactive baking sheet. Sprinkle with 2 tbsp (30 mL) vinegar. Cool completely. 4. While potatoes are cooling, place shallot and remaining 2 tbsp (30 mL) vinegar in a small bowl. Let stand at least 15 minutes. 5. When potatoes are cool, place in a large mixing bowl with celery, pickles, parsley and shallot-vinegar mixture. Add 1 cup (250 mL) dressing, salt and pepper. Mix thoroughly. Add more dressing, if desired, saving rest for another use—it’s excellent on sandwiches. (Salad can be covered and refrigerated for up to 3 days.) 6. When ready to serve, transfer potato salad to a serving dish. Garnish with radishes and celery leaves.

covered, until “cheese” has melted, about 1 min ute. Transfer to a baking sheet. Grill buns on cut sides until lightly toasted, 30 to 60 seconds. 9. Smear bun bottoms with “mayo” and top with spinach. Place stuffed mushrooms on top. Top with onion relish. Cover with bun tops. Serve immediately. Serves 6 TIP Portobellos sold shrink-wrapped are too small for this recipe. You will need to find a greengrocer or supermarket that sells larger portobellos loose from the box. Choose mush rooms with a curved cap and the stems still attached, which go into the stuffing.

LEFTOVER BURGER BOWL All the burger fun, but without the bun! Use up all the leftovers from a big burger cook-up in a salad bowl with lettuce, tomatoes, cheese, pickles and onion. A special sauce dressing ties it all together, while also making a nice dent in your condiment collection. A side of fries wouldn’t be out of place. SPECIAL SAUCE 1/2 cup (125 mL) mayonnaise 2 tbsp (30 mL) ketchup 1 tbsp + 1/2 tsp (15 mL + 2 mL) yellow mustard 2 tbsp (30 mL) sweet relish 1/4 cup (60 mL) finely diced dill pickle 1/4 tsp (1 mL) paprika Pinch cayenne pepper Salt and freshly ground pepper to taste BURGER BOWLS 1/2 small red onion 2 large romaine hearts, washed, dried, finely sliced 1 1/3 cups (330 mL) diced tomatoes 2 large dill pickles, cut into thin strips 1 1/3 cups (330 mL) grated aged cheddar, plus more for burgers Pickled hot peppers or sliced pepperoncini (optional) 4 leftover grilled burgers 1. For the special sauce, whisk all ingredients in a medium bowl until combined. Cover and refrigerate until ready to use. 2. For the burger bowls, thinly slice onion and place in a bowl of cold water for 15 minutes. Drain and dry. 3. In a large bowl, toss lettuce with enough special sauce to coat. Divide salad between 4 bowls. Top each salad with tomatoes, pickles, cheddar, onion and hot peppers, if using. Place burgers on plate and microwave on high until warm, 45 to 60 seconds. Sprinkle with cheddar and microwave until cheese has melted, 20 to 30 seconds. Cut into slices and place on salads. Serve immediately with remaining special sauce on the side. Serves 4 4 1/2 tsp (22 mL) pickle brine 1 1/2 tsp (7 mL) minced onion 1/4 tsp (1 mL) garlic powder

WHAT TO SERVE Lupi Reali Montepulciano d’Abruzzo

DOC Organic LCBO 486647, $14

A vegan-friendly Montepulciano with fruity yet earthy tones harmonizes with the dish’s com ponents. The wine’s acidity provides balance.

CREAMY VEGAN POTATO SALAD Punchy with mustard, pickles and shallots, classic creamy potato salad is easily turned vegan with a mayo-style dressing that subs in the liquid from canned chickpeas for egg yolks. For a rock-solid emulsification, we borrowed a clever trick from J. Kenji López-Alt of Serious Eats: adding a dozen chickpeas into the mix. DRESSING 3 tbsp (45 mL) liquid from canned chickpeas (aquafaba) 12 cooked chickpeas

WHAT TO SERVE Creemore Pale Ale LCBO 25054, 473 mL, $3.50

2 tbsp (30 mL) Dijon mustard 1 tbsp (15 mL) dill pickle brine 2 tsp (10 mL) sugar 3/4 cup (175 mL) sunflower oil 1 tbsp (15 mL) white wine vinegar Salt to taste

Burgers and beer work seamlessly together. Caramel, citrus and pine notes in the beer stand up to the bold flavours of the salad, and the beer’s carbonation balances the dish’s weight.

Serves 8 to 10

FOOD & DRINK SUMMER 2023 157