LCBO Food & Drink Travel 2025

Great Escapes from page 66

1. For the seasoned flour, combine ingredients in a large, shallow dish and mix thoroughly. Remove 1/4 cup (60 mL) seasoned flour for gravy and set aside remainder (still in shallow dish) to dredge steaks. 2. For the gravy, heat butter in a medium-size saucepan over medium. Add onions and bay leaf. Cook, stirring occasionally, until onions are very soft but not browned, about 10 minutes. Add 1/4 cup (60 mL) reserved seasoned flour and stir for 2 minutes. Remove from heat and whisk in milk, salt and sugar. Return to burner and reduce heat to medium-low. Bring to a simmer, whisking often. Cook until thick and slightly reduced, about 15 minutes. Stir in pepper and vinegar. Taste and adjust salt. (Gravy can be used immediately or cooled, covered and refrig erated for up to 2 days. Add a splash of milk or water to thin when reheating.) 4. Place one steak between two pieces of plas tic wrap. Using a butcher’s mallet or rolling pin, lightly pound to 1/4-inch (5-mm) thickness. Cut steak in half crosswise. Repeat with remaining steaks. Season with salt. 5. Working one at a time, dip steak in the follow ing order: flour, buttermilk, flour, buttermilk, flour, shaking off excess each time. Once coated, place on a clean baking sheet and repeat with remaining steaks. 6. In a Dutch oven or deep, wide, heavy- bottom pot, heat tallow or oil to 375°F (191°C). (Oil should come 11/2 inches/4 cm or more up sides of pot.) Working in batches to avoid overcrowding pot, carefully add steaks to oil. Fry until steak is medium and crust is golden, about 1 minute per side. Drain on a cooling rack or a baking sheet lined with paper towel. Sprinkle lightly with salt. Repeat with remaining steaks. 7. To serve, place two steaks on a plate and ladle some hot gravy overtop. Sprinkle with chives or parsley and pepper. Serve immediately with hot sauce. WHAT TO SERVE Willm Réserve Riesling VINTAGES ESSENTIALS 11452, $19.95 Such a challenging match! A mild IPA is a clear favourite, but wine lovers might try a com plex, versatile, dry but big-bodied Riesling from Alsace. Makes 4 generous servings 3. For the steaks, whisk eggs and buttermilk in another shallow dish until well combined.

PORTO TÓNICO Pour 2 oz White Port into an ice-filled rocks glass and add 3 oz good-quality tonic. Stir lightly and spritz it with the juice from a lemon wedge. Garnish with a sprig of fresh rosemary.

Makes 1 drink

Forks in the Road from page 41

CHICKEN-FRIED STEAK WITH PEPPERED MILK GRAVY

It may be native to Texas, but the South has claimed chicken-fried steak as its own, and it’s now a feature on diner menus across America. As the name would suggest, these are thin steaks prepared the same way as fried chicken. Unlike its feathered friend, chicken-fried steak is traditionally served with milk gravy—i.e. béchamel flavoured with onion and lashings of black pepper. SEASONED FLOUR 11/2 cups (375 mL) all-purpose flour 11/2 cups (375 mL) potato starch or cornstarch 1 tbsp (15 mL) paprika 11/2 tsp (7 mL) garlic powder 11/2 tsp (7 mL) onion powder 2 tsp (10 mL) freshly ground pepper 3/4 tsp (4 mL) cayenne pepper 2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) table salt GRAVY 1/4 cup (60 mL) unsalted butter 1 cup (250 mL) finely chopped onion 1 small bay leaf 1/4 cup (60 mL) seasoned flour (reserved from

CHOCOLATE-COVERED POTATO CHIPS These chips are amazing on their own or try adding them to a sundae for extra crunch. They make a welcome surprise addition to a cheese board—especially alongside cheddar—and they’re a wonderful gift any time of year. First, choose the thickest rippled potato chips you can find. I like Old Dutch as they’re thicker and not too salty—one 235-g bag is more than enough. Sort through the bag and set aside all the nicest round chips for dipping. Line two large baking sheets with parchment paper. Next, use the microwave method to temper the chocolate: Chop 1lb (455 g) high-quality, semi sweet chocolate (such as Callebaut; no need to chop if it’s in callet or wafer form). Transfer to a microwave-safe bowl. Microwave on medium heat for 30 seconds then stir and repeat. Micro wave on 10-second blasts and stir every time in between until the chocolate is melted, never letting the temperature of the chocolate go above 90°F (32°C). Once the chocolate is melted, you can start dipping the potato chips. Using a fork, gently tap any excess chocolate off the dipped chips then lay them on the baking sheets to harden. You can add a sprinkle of Maldon salt here if your chips are not heavily salted or even baking sprinkles to make them flashier. Store chips in an airtight container up to 3 weeks—though they’ll never last that long! WHAT TO SERVE Dragon Stout LCBO 546408, 6 pk, $15.85 When chomping away on chocolate covered chips, a rich, bittersweet, slightly smoky stout would not go amiss. Add nippy cheddar—still great. Serves 6 to 8

seasoned flour mix, above) 21/2 cups (625 mL) whole milk Salt to taste 1/4 tsp (1 mL) sugar 1 tbsp (15 mL) freshly ground pepper 1 tsp (5 mL) white wine vinegar

STEAKS 2 eggs 11/2 cups (375 mL) shaken buttermilk 4 thin sirloin steaks, about 6 oz (170 g) each Salt to taste 8 cups (2 L) tallow or peanut oil Chopped chives or parsley to garnish Freshly ground pepper to taste Hot sauce to serve, preferably Frank’s RedHot

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———————— TRAVEL 2025