LCBO Food & Drink Winter 2017

TRENDS  BLACK MAGIC

Oven-Fried Flank & Cauliflower Steaks with Leek Ash

LEEK ASH EMULSION 2 soft-boiled eggs 1 tbsp (15 mL) Leek Ash (recipe p. 98) 1 tbsp (15 mL) lemon juice ½ cup (125 mL) melted butter GARNISH Leek Ash

The combination of cauliflower and steak makes for good eating. Vegetable ash, a trend in cooking, first appeared at the famous Noma restaurant in Copenhagen. It is a great way of using up vegetable pieces that you might otherwise throw out. Ash can be made with a variety of vegetables, but leek is my favourite as it works well with meats and vegetables alike. Make sure you score the flank steak on one side so it does not curl in the oven. To cook soft-boiled eggs, cover in cold water and let come to the boil, then boil 2 minutes. It gives them the correct texture for the emul- sion. You can cut the cauliflower into florets and roast them if you prefer. STEAK 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) balsamic vinegar

(If you make ahead and refrigerate, return it to room temperature before serving.) 5 Raise ovenheat to 450°F (230°C). Place a bak- ing sheet in the oven and leave for 10 minutes. 6 Place steak on baking sheet and return to oven. Bake for 5 minutes. Flip the steak and bake 5 to 7 minutes longer or until medium- rare. Remove from oven and place on carving board. Let rest for 10 minutes. Reheat cauli- flower in 450°F (230°C) oven for 5 minutes or until heated through. 7 Dust serving plates with Leek Ash. Place acauliflowersteakoneachplateandspoonleek ash emulsion around base of cauliflower. Slice steak thinly against the grain. Lay slices over- top of sauce and cauliflower. Sprinkle with a little Maldon or other finishing salt. Garnish with microgreens and tarragon leaves. Serves 4

Maldon or other finishing salt ¼ cup (60 mL) microgreens 1 tbsp (15 mL) tarragon leaves

1 Combine oil, balsamic, Dijon, garlic, soy and fresh herbs and brush over steak. Marinate for 2 hours on the counter or overnight in the refrigerator. 2 Preheat oven to 400°F (200°C). 3 Cut cauliflower in half through the stem. Cut each half in half again to make 4 steaks. Brush with oil and season with salt and pepper. Roast on a parchment-lined baking sheet, turning halfway through, for 30 minutes or until crisp- tender and golden at the edges. Reserve. 4 Blend eggs, leek ash and lemon juice using a stick blender in a high-sided bowl. Slowly drizzle in melted butter. Season with salt and pepper and reserve at room temperature.

1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) fresh herbs of choice (we used tarragon) 1 flank steak, about 1½ lbs (750 g) CAULIFLOWER 1 head cauliflower 2 tbsp (30 mL) olive oil Salt and freshly ground pepper

WHAT TO SERVE  Vineland Cabernet Franc VQA LCBO 594127, $14.95 Vignamaggio Monna Lisa Chianti Classico LCBO 378133, $15.65

ASH

Edible ash is made from charred, dried vege­ tables. Use scraps like leek greens or carrot tops to reduce food waste. It has a smoky, slightly bitter flavour that pairs well with rich foods. Sprinkle it over a finished dish for strik­ ing presentation.

44  FOOD & DRI NK WINTER 2017