LCBO Food and Drink Winter 2016

chop shop from page 48

VENI SON CHOP SAUERBRATEN

6 Increase heat to high, add 1 tbsp (15 mL) butter to the bacon fat and when foaming add chops in a single layer and brown 3 minutes per side; pour marinade over chops, bring to a boil, cover and place in oven. Cook until meat is tender, about 2 hours. 7 Remove chops to a plate, tent with foil to keep warm, and set aside. Strain braising liq- uid and discard solids. Measure liquid to en- sure you have at least 2 cups (500 mL); if not, top up with water. Reserve liquid. 8 Clean Dutch oven and place over medium heat. Melt remaining 2 tbsp (30 mL) butter, sprinkle flour and sugar over butter; cook, stirring often, until mixture is golden, 3 to 4 minutes. Whisk in braising liquid, bring to a boil and cook until thickened, about 2 minutes. 9 Whisk in ginger snaps, season with pep- per and check for seasoning; add more salt if necessary. Remove from heat, return chops to pan and turn to coat in sauce. Serve chops and sauce over spaetzle (recipe follows), or hot buttered noodles. Sprinkle with chopped SPAETZLE A type of small dumpling—really a raggedy egg noodle—spaetzle is very easy to make. This version features grainy mustard in the batter and complements the sauerbraten beautifully. 4 eggs 1 cup (250 mL) milk 1 tsp (5 mL) salt ½ tsp (2 mL) freshly ground black pepper 1 tbsp (15 mL) grainy mustard 2¼ cups (560 mL) all-purpose flour 3 tbsp (45 mL) melted butter 1 In a large bowl, whisk together eggs, milk, salt, pepper and mustard; add flour and stir until no lumps remain. 2 Bring a large pot of salted water to a boil. Turn batter out into a large colander and po- sition over pot; using a spatula, press batter through holes and into water. Return to a boil and cook 2 minutes or until firm and swollen. Drain, turn out into a large bowl and toss with butter. Serves 6 parsley. Serves 6

Sauerbraten, and old school German cook- ing in general, has fallen out of favour in this country since its heyday in the mid-20th cen- tury. It’s a shame really because sauerbraten in particular is a wickedly good dish full of lip-smacking goodness, and is hugely satis- fying to both cook and to eat on a blustery winter’s day. Plan ahead, as the chops need to marinate for at least 48 hours. While not tech- nically a chop, 11/2-inch (4-cm) thick venison osso bucco cut from the hind shanks makes an economical substitute to the more expen- sive loin chops. 2 cups (500 mL) Pinot Noir 1 cup (250 mL) red wine vinegar ½ tsp (2 mL) salt 1 tsp (5 mL) peppercorns 1 tsp (5 mL) dried juniper berries (about 12) 1 tbsp (15 mL) whole allspice berries 6 whole cloves 2 fresh bay leaves

ZA’ATAR-CRUSTED LAMB CHOPS WITH CARROT HAYDARI

Haydari is a thick, yogurt-basedTurkish spread similar to tzatziki. While the addition of carrot is unusual, it makes for a satisfying accom- paniment to the lamb and its deeply savoury seasonings. Serve the chops with couscous and some oiled and griddled flatbread. CARROT HAYDARI 2 tbsp (30 mL) olive oil 1 cup (250 mL) firmly packed coarsely grated carrot (about 1 large) ¼ tsp (1 mL) salt 1 cup (250 mL) Greek yogurt 2 cloves garlic, finely chopped 3 tbsp (45 mL) finely chopped mint 2 cloves garlic Salt 4 lamb shoulder chops, each ¾ inch (2 cm) thick Freshly ground black pepper ½ tsp (2 mL) cinnamon 4 tsp (20 mL) za’atar 1 tbsp (15 mL) grape-seed or vegetable oil 1 cup (250 mL) instant couscous prepared according to package directions Fresh mint leaves to garnish 1 To prepare the haydari, heat the oil in a medium skillet over low heat. Add the car- rot, sprinkle the salt over and cook, stirring from time to time, for 5 to 6 minutes or until softened. Turn out into a small bowl and cool to room temperature. Stir in the yogurt, gar- lic and mint; cover and refrigerate for at least 3 hours to allow flavours to marry (carrot hay- dari will keep in refrigerator for 4 days). 2 For the chops, finely chop garlic and sprin- kle with a generous pinch of salt; using the side of a large chef’s knife, cream to a paste. Rub chops with garlic paste and season with additional salt and freshly ground black pep- per. Combine cinnamon and za’atar in a small bowl; sprinkle evenly over both sides of chops and set aside for 30 minutes to warm to room temperature. 3 Heat oil in a large cast-iron skillet over high heat. Cook chops 3 minutes per side for medium. Serve over prepared couscous with a generous dollop of the carrot haydari, and scatter with fresh mint leaves. Serves 4

Generous sprig thyme 1 medium onion, sliced

6 venison loin chops, each 1½ inches (4 cm) thick, tied 4 slices double-smoked bacon, chopped

3 tbsp (45 mL) butter 1 tbsp (15 mL) flour 2 tsp (10 mL) sugar

3 crushed ginger snap cookies Freshly ground pepper to taste Chopped parsley to garnish

1 In a medium pot, combine wine, vinegar and salt over medium-high heat; stir to dis- solve salt. Add peppercorns, juniper and all- spice berries, cloves, bay leaves, thyme and onion; bring to a boil, remove from heat and cool to room temperature. 2 Arrange chops in a single layer in a large glass baking dish or other non-reactive ves- sel. Pour marinade over, cover tightly and re- frigerate for 48 to 72 hrs, turning the chops over midway through. 3 Remove chops from marinade and blot dry; set both marinade and chops aside separately. 4 Preheat oven to 325°F (160°C). 5 Heat a large Dutch oven over medium heat; add bacon and cook for 5 to 7 minutes or until fat has rendered and bacon is crisped. Remove bacon with a slotted spoon to a plate and reserve.

92  FOOD & DRI NK WINTER 2016