LCBO Food and Drink Winter 2016

a splash of SHERRY from page 9

Blending In from page 54

5 Remove ingredients from the pot and set aside. 6 Heat remaining oil in pot, add rinsed egg- plant and cook until golden over medium-high heat, about 5 minutes. 7 Add wine and reduce for 1 minute; add the oxtail, onion mixture, stock (or water if using) and bay leaves. Bring to a boil, stir, cover and place in oven. 8 Cook in oven until fork-tender, about 3 hours. Check pot each hour to make sure the liquid has not dried out, adding ½ cup (125 mL) water if necessary. 9 Once ready, place oxtail on a platter. Using the back of a wooden spoon, mash up some of the eggplant to thicken the sauce. Remove bay leaves. Stir in parsley, adjust seasoning and spoon over oxtail. Serve. Serves 6 PARSLEY & MUSTARD- CRUSTED BEEF TENDERLOIN WITH ROASTED GARL IC & THYME BUTTER This is an elegant dish, but ever so simple to prepare. Perfect for a Saturday evening with buttery mashed potatoes, wilted greens and of course, a great bottle of wine. 2 lbs (1 kg) beef tenderloin, cleaned and trimmed 2 tbsp (30 mL) olive oil Salt to taste ¼ cup (60 mL) grainy mustard ¼ cup (60 mL) flat-leaf parsley, finely chopped Roasted Garlic & Thyme Butter (recipe next page) 1 Preheat oven to 400°F (200°C). 2 Brush tenderloin with 1 tbsp (15 mL) oil and season generously with salt. 3 In a large skillet, heat remaining 1 tbsp (15 mL) oil over medium-high. Sear beef on all sides until well browned, about 4 minutes per side. 4 Set beef aside until cool enough to handle. 5 In a small bowl, stir together mustard and parsley. Place roasting rack in pan and place beef on top. Pat the mustard mixture all over the tenderloin. Roast in oven to desired done- ness, about 25 minutes for medium-rare, 135°F (57°C). Tent with foil and let rest for 10 min- utes before slicing. 6 In a small saucepan, melt desired amount of Roasted Garlic & Thyme Butter over low heat and pour over beef before serving. Serves 4

STEAMED MUSSELS WITH SHERRY, SAFFRON & CHOURIÇO In this simple yet deeply flavoured dish, briny mussels and smoky Portuguese sausage are steamed in a fragrant broth of garlic, saffron and dry sherry. Make sure to have plenty of crusty baguette on hand to mop up the heav- enly sauce. Since mussels are so perishable, source them from a reputable fishmonger and cook them on the same day you buy them. 2 lbs (1 kg) mussels Large pinch saffron ¼ cup (60 mL) boiling water 2 tbsp (30 mL) olive oil ½ cup (125 mL) finely chopped shallots 3 cloves garlic, finely chopped 4 oz (125 g) mild chouriço or other smoked sausage, diced ¼ cup (60 mL) chopped flat-leaf parsley, divided ¾ cup (175 mL) dry amontillado or oloroso sherry 1 tbsp (15 mL) cold unsalted butter, diced 1 tsp (5 mL) fresh lemon juice Salt and freshly ground black pepper to taste 1 Wash mussels in several changes of cold water. Discard any open mussels that do not close when sharply tapped on counter. Re- frigerate, covered in wet kitchen towel, until ready to use. 2 Combine saffron and water in a small bowl. Let stand 10 minutes to infuse. 3 In a large pot, heat oil overmediumheat. Add shallots. Cook, stirring, until tender, 5 minutes. Add garlic. Cook 1 minute. Add sausage and half of the parsley. Cook 1 minute. Add saffron water and sherry. Raise heat to high. 4 When mixture starts boiling, add mussels, stirring to coat. Cover and reduce heat to medium. Cook until mussels fully open, 4 to 6 minutes. Discard any that do not open. Stir in butter and lemon juice. 5 Taste sauce and season with salt (if neces- sary) and pepper. Sprinkle with remaining

BRAI SED OXTAI L WITH STEWED EGGPLANT,

RED PEPPERS & BAY LEAF As the eggplant stews it becomes soft and creamy, which makes for a rich, luxurious sauce for the oxtail; a perfect accompaniment to pasta or polenta. You’ll find oxtail sold fro- zen, and most often pre-sliced into manage- able pieces of 1 to 2 inches (2.5 to 5 cm). If it is still whole, ask your butcher to slice it for you. 2 lbs (1 kg) eggplant, peeled and cut into 1 inch (2.5 cm) cubes Salt and freshly ground black pepper ¼ cup (60 mL) olive oil 2½ lbs (1.25 kg) oxtail, thawed 2 cups (500 mL) onions, finely chopped 1 cup (250 mL) carrot, peeled and finely chopped 1 large red pepper, seeded and finely chopped 2 tbsp (30 mL) garlic, finely chopped 2 tbsp (30 mL) tomato paste 1 cup (250 mL) red wine 3 cups (750 mL) beef stock or water 2 to 3 large bay leaves 2 tbsp (30 mL) flat-leaf parsley, finely chopped 1 Preheat oven to 325°F (160°C). 2 In a large colander, toss cubed eggplant with 2 tsp (10 mL) salt, and let rest. This will help to release excess water from eggplant. Let sit until ready to use (step 6), then rinse off salt, shake off excess water, and add egg- plant to pot. 3 In a large Dutch oven, heat half of the olive oil over medium-high. Season oxtail gener- ously with salt and pepper, sear in oil until well browned on all sides, about 10 minutes per side. Work in batches to avoid crowding the pot. 4 Set browned oxtail aside and add onion, car- rot, red pepper and garlic; cook over medium- high heat for 10 minutes. Add tomato paste and cook, while breaking up paste, for another 2 minutes.

parsley. Serve immediately. Serves 4 as an appetizer, 2 as a main course

88  FOOD & DRI NK WINTER 2016