LCBO Food & Drink Winter 2017

soup’s on! from page 81

3 Add shrimp and spinach, stirring just until shrimp are cooked and spinach is very wilted, about 5 minutes. Add salt and pepper. Ladle soup into bowls. Makes 12 cups (3 L)

1 Put eggs in a small pot and cover with wa- ter. Bring to a boil over high heat and boil for 10 minutes. Drain and submerge in cold water to stop cooking. Peel eggs. Carefully cut egg white away from yolk. Reserve yolks, saving whites for another purpose. 2 Use the shredding blade on a food proces- sor or a box grater to shred beets. If they seem very wet, place in a strainer and squeeze out some of the juice. Place beets in a large bowl with shallots. Combine vinegar, mustard and honey, pour over beets and toss to coat. Let stand 10 minutes, then drizzle over olive oil, season with salt and pepper, and toss to com- bine. Add parsley and hazelnuts, toss and grate egg yolks overtop. Serves 6

WHAT TO SERVE Chivite Gran Feudo Rosado LCBO 165845  Cave Spring Dry Rosé VQA LCBO 295006

$12.10

$15.95

fresh roots from page 33

SPANI SH SHRIMP & CHICKPEA SOUP

The best ingredients (think olive oil, ancho- vies and shrimp) from the Andalusian area in the south of Spain are used in this soup. Then it’s tweaked with the addition of hearty Yukon gold potatoes, canned tomatoes (instead of fresh) and vitamin C-rich spinach to suit our cold Canadian winter. 2 tbsp (30 mL) olive oil 1 onion, finely chopped ¾ cup (175 mL) diced dry Spanish chorizo sausage, about 2 oz (60 g) 3 oil-packed anchovies, finely chopped 2 cloves garlic, minced ½ tsp (2 mL) hot red chili flakes 1 cup (250 mL) white wine 8 cups (2 L) chicken stock, preferably homemade 1 can (796 mL) chickpeas, rinsed and drained 1 can (398 mL) diced tomatoes ½ cup (125 mL) Spanish or Italian short-grain white rice 1 large unpeeled Yukon gold potato, diced 1 lb (500 g) peeled, raw, tail-removed shrimp, 31/40 count 4 cups (1 L) lightly packed baby spinach Salt and pepper to taste 1 In a large pot, heat oil over medium heat. Add onion, stirring until tender, about 3 min- utes. Add chorizo, anchovies, garlic and chili flakes, stirring; cook for another 3 minutes. 2 Add wine, stirring to remove any brown bits from bottom of pan. Continue to boil until it has nearly evaporated, about 5 minutes. Stir in stock, chickpeas and tomatoes. Bring to a boil. Add rice, cover and boil gently 20 min- utes, adding potatoes for the last 10 minutes. Continue to cook until potatoes are tender.

WHAT TO SERVE Domaine Laroche Saint Martin Chablis LCBO 289124

$23.20

 Jackson-Triggs Rosé

LCBO 619791

$9.25

bRIGHT lites from page 62

FRESH BEET SLAW It may seem unusual to use raw beets as the base for a slaw, but they are sweet and fresh- tasting and oh so good for you. Toasted ha- zelnuts and sherry vinegar highlight their nuttiness, and grated egg yolk adds richness and beauty. Marinate the beets in the dress- ing ahead of time if you like, but add parsley, nuts and egg just before serving. 2 large eggs 2 lbs (1 kg) beets ¼ cup (60 mL) finely chopped shallots ¼ cup (60 mL) sherry vinegar 1 tbsp (15 mL) grainy mustard 1 tsp (5 mL) honey ¼ cup (60 mL) extra virgin olive oil Salt and pepper to taste 1 cup (250 mL) Italian parsley, coarsely chopped ½ cup (125 mL) toasted, skinned hazelnuts, chopped

RINKS IDE COFFEE Whether you drink this gem piping hot or prefer to keep it chilled, the rich flavours and a bite of spice make this a perfect outdoor sipper. 1 To a heatproof container or Thermos, add 12 oz Kahlúa, 4 cups (1 L) hot coffee and 4 oz chocolate sauce. Stir to mix. When serving, pour into cups and add a dash of Tabasco to taste and top each with whipped cream. Makes about 8 drinks

92  FOOD & DRI NK WINTER 2017