LCBO Food and Drink Winter 2016

Duck for dinner from page 67

A world of Pancakes from page 27

2 Grease loaf pan and set aside. Put the kettle on to boil, then pour boiling water over dried shiitakes and let steep for 10 minutes. 3 To a medium saucepan over medium heat, add olive oil, onion, carrot and celery. Sauté for 5 to 10 minutes, or until vegetables soften and start to take on colour. Add port, tomatoes and bay leaf, bring to a boil, then reduce to a simmer and let cook, uncovered, for 10 min- utes, stirring occasionally. Add duck, stir, and cook for 2 minutes more. Remove bay leaf, taste for seasoning and add salt if needed. 4 Trim 3 lasagna noodles so that they’ll fit snugly into loaf pan. (Reserve remaining noo- dles for another meal. You can even slice them lengthwise to make fresh fettuccine.) 5 Drain mushrooms, squeeze dry and roughly chop. Add to a bowl and stir together with drained spinach, 1 cup (250 mL) of shredded fontina cheese and ¼ tsp (1 mL) salt. 6 In a small pot over medium heat, whisk to- gether butter and flour. Let the mixture toast and bubble for a minute, then whisk in milk and 2 tbsp (30 mL) Parmesan. Whisk until thickened and smooth. Stir in pepper. This is your béchamel sauce. 7 In a small bowl, stir together Panko with remaining 2 tbsp (30 mL) Parmesan and rose- mary. 8 It’s time to build the lasagna. Spoon ½ cup (125 mL) of duck ragout evenly across the bottom of the pan. Top with a noodle. Add half the spinach mixture and top with ½-cup (125 mL) more ragout and some shredded fon- tina. Press down firmly. Add second noodle and repeat process. Press down firmly. Add third noodle and top with béchamel sauce, re- maining fontina plus the Panko mixture. Press down firmly and drizzle with olive oil. 9 Place loaf pan in the middle rack of the pre- heated oven, uncovered, for 35 to 40 minutes, or until bubbling and golden on top. Let stand 10 minutes before serving. Serves 2 to 3

DUCK RAGOUT LASAGNA For those times when you want a heartwarm- ing meal but don’t feel like eating duck lasa- gna for the rest of the week, behold—lasagna for two in a loaf pan! A quick duck ragout, spiked with port and layered with spinach, shiitakes and fontina cheese, is finished with béchamel sauce and a crunchy topping. It’s not as heavy as it sounds, which means you may regret only making enough for one meal. Sorry about that. 1 cup (250 mL) dried shiitake mushrooms 2 tbsp (30 mL) olive oil 1 small cooking onion, diced 1 carrot, diced 1 celery rib, diced 1 cup (250 mL) fine ruby port 1 can (398 mL) diced tomatoes 1 bay leaf ½ Chinese roast duck, skin and bones discarded, about 1½ cups (375 mL) meat ¼ tsp (1 mL) salt plus more to taste 1 pkg (360 g) no-boil fresh lasagna noodles 1 pkg (300 g) frozen cut leaf spinach, defrosted, drained and squeezed dry Scant 8 oz (230 g) fontina cheese, about 2 cups (500 mL), shredded, divided 1 tbsp (15 mL) butter 1 tbsp (15 mL) flour ½ cup (125 mL) milk 4 tbsp (60 mL) Parmesan, shredded, divided ¼ tsp (1 mL) pepper

MEXICAN HOTCAKES WITH CAJETA & HAZELNUTS Hotcakes are a popular street food in Mexico. Similar to the pancakes we know and love, they’re set apart by the sweet toppings offered up alongside. My favourite topping, cajeta , is a spiced goat’s milk caramel that is easy to make and even easier to love. Don’t be dis- suaded by the goat’s milk—I’ve yet to feed this to someone who’s disliked it. The addition of toasty hazelnuts offers crunch in an otherwise velvety plate of decadence. Corn flour is also sold as masa harina . CAJETA 8 cups (2 L) whole goat’s milk (3.25% MF) 2 cups (500 mL) sugar 1 tsp (5 mL) sea salt HOTCAKES 1 can (370 mL) evaporated milk 2 cups (500 mL) whole milk 3 eggs 1 tsp (5 mL) vanilla extract ½ cup (125 mL) unsalted butter, or 1 stick, divided 2 cups (500 mL) all-purpose flour 1 cup (250 mL) corn flour 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt ¼ cup (60 mL) sugar ½ cup (125 mL) toasted and skinned hazelnuts, roughly chopped 1 cinnamon stick, 4 inches (10 cm) long, preferably Ceylon, or true cinnamon 1 whole vanilla bean 1 tsp (5 mL) baking soda

WHAT TO SERVE Coyote’s Run Five Mile Red VQA LCBO 283416 Ruffino Il Ducale Toscana IGP LCBO 27797

½ cup (125 mL) Panko bread crumbs 2 tsp (10 mL) minced fresh rosemary Drizzle of olive oil 1 Preheat oven to 350°F (180°C).

$15.95

$19.25

90  FOOD & DRI NK WINTER 2016