LCBO Food & Drink Winter 2017

Winter Wining & Dining from page 50

1 Grind coriander, cumin, peppercorns, mus- tard seeds, curry leaves and star anise in a spice grinder or a heavy-duty blender until powdery. Transfer to a bowl and stir in tur- meric. Combine ¼ cup (60 mL) spice mix with ⅓ cup (80 mL) water. Reserve remainder for another use. 2 Heat oil in a skillet over medium heat and add onions and a large pinch of salt. Cook until onions soften and start to turn a golden colour, about 8 to 10 minutes. Add garlic and ginger and cook for a minute. Add spice mix- ture with water and reduce heat to low. Cook until water has evaporated and spices are aromatic, about 5 minutes. Add tomatoes and coconut milk and bring to a boil. Reduce heat to medium-low and cook until sauce is thick- ened and flavourful, about 8 to 10 minutes. 3 Season fish with salt. Add to pan, gently coating with sauce. Cover skillet and cook 4 to 5 minutes or until fish is just cooked through. Garnish with cilantro sprigs and lime zest, and serve with rice. Serves 4

RICH TOMATO SAUCE 2 tbsp (30 mL) olive oil

1 tsp (5 mL) chopped garlic ½ cup (125 mL) white wine 1 can (796 mL) tomatoes, San Marzano preferred 6 basil leaves, slivered ¼ tsp (1 mL) sugar ¼ tsp (1 mL) chili flakes Salt and freshly ground pepper 1½ cups (375 mL) grated mozzarella, about 8 oz (250 g) ¾ cup (175 mL) fior di latte, torn into bite-size pieces, about 5 oz (150 g)

1 cup (250 mL) grated Parmesan ½ cup (125 mL) fresh bread crumbs 2 tsp (10 mL) olive oil 2 tsp (10 mL) chopped fresh basil ½ tsp (2 mL) finely chopped garlic

SOUTH INDIAN FI SH CURRY

1 Preheat oven to 400°F (200°C). 2 Slice eggplant lengthwise in ¼-inch-thick (5-mm) slices. Sprinkle slices on both sides with salt and place in a single layer on a metal rack. Let sit for 15 minutes to drain off excess moisture. Pat dry with paper towel. Transfer to an oiled baking sheet and brush top sides with 2 tbsp (30 mL) oil. Bake for 25 to 30 min- utes, flipping halfway through, until slices are browned. Reserve. 3 Heat medium sauté pan or high-sided skil- let over medium-high heat and add 2 tbsp (30 mL) oil. Add garlic and sizzle for 30 sec- onds. Add wine and bring to a boil. Crush tomatoes and add with their juice to pan (the easiest way to do this is to use your hands). Bring to boil, then reduce heat to simmer and add basil and sugar. Cook for 10 to 15 minutes or until thickened and flavourful. Season with chili flakes, salt and pepper. 4 Spread one-third of tomato sauce on base of oiled casserole dish. Place a single layer of slightly overlapping eggplant slices overtop. Combine mozzarella and fior di latte. Place a layer of cheese mixture on eggplant and sprinkle with ¼ cup (60 mL) Parmesan. Re- peat layers, finishing with mozzarella and fior di latte mixture. 5 Combine bread crumbs, 2 tsp (10 mL) oil, basil, garlic and remaining Parmesan cheese. Sprinkle over casserole. 6 Bake for 20 to 30 minutes or until sauce is bubbling and cheese is melted. Let sit for 10 minutes before cutting to let juices retract. Serves 6

Coconut, curry leaves and mustard seeds are signature flavours of southern Indian curries. This is a mild but flavourful curry that will not overwhelm the wine. If you want it hot- ter, add a large pinch of cayenne. I tested the recipe with three different kinds of fish—cod, halibut and salmon. The texture of the halibut was firm and it absorbed the spicing well. The salmon also was excellent, but the cod was too flaky. You could also use shrimp. The masala spice mix could be used in other curries if you want a milder flavour.

MASALA SPICE MIX ¼ cup (60 mL) coriander seeds 2 tbsp (30 mL) cumin seeds 2 tsp (10 mL) black peppercorns 2 tsp (10 mL) mustard seeds 6 dried curry leaves (optional) 4 whole star anise

EGGPLANT PARMESAN I have to admit to loving Eggplant Parmesan. Its rich, cheesy centre with a touch of crunch is perfect as a side dish or a main dish with a salad. I have tried many variations over the years, but what I don’t like is eggplant that is breaded and fried: it makes the dish heavy and oily. In my version, I bake the eggplant then layer it with a rich tomato sauce and 3 different cheeses, finishing with a sprinkle of seasoned bread crumbs to give the dish a textural crunch. This dish can be assembled ahead of time and baked when needed.

2 tsp (10 mL) turmeric ⅓ cup (80 mL) water 2 tbsp (30 mL) oil 3½ cups (875 mL) diced onion, about 2 onions Salt 1 tbsp (15 mL) grated garlic, about 4 to 5 cloves 1 tbsp (15 mL) grated ginger, 1 piece about 2 inches (5 cm) 1 cup (250 mL) drained canned tomatoes, crushed 1 cup (250 mL) coconut milk 1 lb (500 g) salmon or halibut, cut in 2 inch (5 cm) pieces GARNISH Cilantro sprigs ½ tsp (2 mL) grated lime zest

EGGPLANT 2 large eggplants Salt 2 tbsp (30 mL) olive oil, plus extra for baking sheet

96  FOOD & DRI NK WINTER 2017