LCBO Food & Drink Winter 2018

FAN FARE from page 65

games on! from page 46

1 The night before you plan to make the pizza, place flour, salt and yeast in a large mixing bowl. With a sturdy wooden spoon, stir in olive oil and water. With your hand or pas- try scraper, briefly knead mixture in bowl to achieve soft, shaggy and slightly sticky dough. Clean sides of bowl and cover tightly with plas- tic wrap. Let rise at cool room temperature for 16 to 18 hours. 2 For the sauce, empty can of tomatoes into a large bowl. Gently crush tomatoes with hands, discarding stray bits of peel. Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1½minutes, but do not brown. Add tomatoes, salt and pepper. Once it starts bub- bling, adjust heat to maintain gentle simmer. Cook, stirring occasionally, until sauce has thickened, 15 to 20 minutes. If it’s tart, add sugar. (Cooled, covered and refrigerated, sauce will keep for up to 5 days.) 3 For the pizza, pour 4 tbsp (60 mL) olive oil onto a 13 x 18-inch (33 x 45-cm) heavy-duty, nonstick, rimmed baking sheet. Scrape dough onto tray. Rub with remaining 1 tbsp (15 mL) olive oil. Press into rough rectangle with fin- gertips. Cover with plastic wrap and let proof at room temperature for 2 hours. 4 While dough is proofing, heat a grill pan over high heat. Brush pineapple with a little olive oil. Grill until grill marks form, about 1½ minutes per side. Transfer to a baking sheet. When cool enough to handle, cut into bite-size pieces, discarding cores. 5 Preheat oven to 500°F (260°C) for 30minutes. 6 Gently pull dough with fingers so it fills pan. Smear with 1 cup (250 mL) tomato sauce leaving a 1-inch (2.5-cm) border. (Save remain- ing tomato sauce for another use.) Top with cheese, ham, pineapple (may not need all) and chili pepper. Bake on bottom rack until bottom crust is crisp and cheese is bubbling, 15 to 18 minutes. (Check at 10-minute mark, and move to middle rack if bottom is already well browned.) Let cool 10 minutes. Sprinkle with mint and cut into pieces with pizza wheel. Serves 4

KOREAN PANTRY STAPLES These ingredients should all be refrigerated except for the soy sauce. Many Korean ingredi- ents are available online or at Korean or Asian stores. GOCHUJANG  Korean fermented chili paste— savoury, hot, with a touch of sweetness. DOENJANG  Fermented soy bean paste. It is less spicy than gochujang and rich in umami flavours. Somewhat salty but it cooks out. You can substitute brown miso. KOREANCHILI POWDER  Amilder chili pow- der than some available at Asian stores. There is no real substitute but I have used togarashi in its place. SESAMEOIL  Added as a seasoning not neces- sarily for cooking. SESAME SEEDS  Both black and white, a gar- nish on many dishes. SOY SAUCE  Preferably Japanese or Korean. RICE  Japanese sushi rice is used extensively as a side dish. It has a slightly sticky grain and is available in white and brown. Koreans favour a mixture of brown and white for healthier eating. ROOT & FRUIT You can find yuzu juice in many Japanese and East Asian food stores or buy it online at shop.southchinaseas.ca. Its unique flavour and delicious sharpness cut the sweetness of the soju and the liqueur. If it’s unavailable, use fresh tangerine or grapefruit juice with a squeeze of fresh lime juice. 2 oz Chamisul Fresh Soju, chilled ½ oz Domaine de Canton ginger liqueur ½ oz yuzu juice ½ oz orange juice Dash of orange bitters 1 Stir all the ingredients with ice, then strain into a coupe. Garnish with a twist of orange zest. Makes 1 drink FRESH ROSE Soju’s own personality is too bland to contrib­ ute much to a cocktail in terms of flavour. In Korea, it’s usually enjoyed as a shot, either at various times during a meal or on its own. Delicate and refreshing, this cocktail can be lengthened with a small splash of club soda. 2 oz Chum Churum Soju 1 oz Dillon’s Rose Gin ½ oz freshly squeezed lemon juice 1 Stir soju, rose gin and lemon juice with ice in an Old Fashioned glass. Finish with a splash of club soda and a cucumber slice, if desired. Makes 1 drink

NO-KNEAD HAWAI IAN SHEET PAN PIZZA

The bones of this grand Hawaiian are a mash- up of no-knead guru Jim Lahey’s dough and the sheet pan technique of Serious Eat’s J. Kenji López-Alt. Since yeast-raised dough is sensi- tive to ratios, first loosen the flour in the bag or container with a butter knife, then proceed to measure by the scoop-and-level method. A heavy-duty nonstick baking sheet is a worthy investment to achieve the crispiest possible crust. An aluminum half-sheet pan also works, though you may have to loosen the pizza with a thin, metal spatula. Do not use thin cookie sheets for this recipe. DOUGH 3⅓ cups (830 mL) all-purpose flour (measured by scoop-and-level) 2 tsp (10 mL) fine sea salt ½ tsp (2 mL) instant yeast 2 tbsp (30 mL) extra virgin olive oil 1½ cups plus 1 tbsp (375 plus 15 mL) water, at room temperature TOMATO SAUCE 1 can (796 mL) Italian tomatoes, preferably San Marzano 2 tbsp (30 mL) extra virgin olive oil 3 cloves garlic, minced Salt and freshly ground pepper to taste Granulated sugar to taste PIZZA 5 tbsp (75 mL) extra virgin olive oil, divided, plus more for pineapple ⅓ ripe medium pineapple, sliced ⅓ inch (8 mm) thick ¾ lb (375 g) mozzarella, grated 3 oz (90 g) sliced smoked ham, cut into bite-size pieces 1 red hot chili pepper, thinly sliced Mint leaves to garnish

WHAT TO SERVE Freixenet Carta Nevada Brut Cava LCBO 216887

$12.95

Pommies Cider LCBO 453118, 473 mL

$3.25

90  FOOD & DRI NK WINTER 2018