LCBO_Food_&_Drink_-_Spring_2020

FOOD & DRINK SPRING 2020 SHOP ONLINE AT LCBO.COM 9 9

3 tbsp (45 mL) finely chopped dill

2 tbsp (30 mL) finely chopped chives

1 1/2 tsp (7 mL) finely grated lemon zest

1 clove garlic, finely grated

2 eggs, lightly beaten

3 tbsp (45 mL) unsalted butter, melted

1 Heat butter in a large pot over medium
heat. Once foaming, add onion, leeks and
celery. Cook for 5 to 6 minutes, stirring from
time to time, or until onions are translucent
and leeks are tender.

2 Pour the soy milk and chicken stock over,
tuck in bay leaves, and season with salt and
pepper. Bring to a boil (like cow milk, soy milk
is prone to overboiling—keep a close eye on
it), reduce heat to low to maintain a gentle
simmer, cover and cook 30 minutes.

3 Give everything a good stir, returning any
accumulated solids from the side of the pot
to the liquid. Remove and discard the bay
leaves. Remove from heat. Using an immersion
blender, purée.

4 Meanwhile, darkly toast the bread. If still
moist in the centre, dry out further in a 200°F
(100°C) oven for 15 minutes. Break into small
pieces and finely grind in a food processor.
Measure out 1/2 cup (125 mL) and add to a bowl
along with flour, baking powder, salt and pep-
per (if there are excess bread crumbs save for
another use). Add the herbs, lemon zest and
garlic. Whisk together. Add eggs and butter;
stir to combine. Let stand a few minutes to
firm up.

5 Using 1 tbsp (15 mL) of the dough at a time,
roll into a ball. Repeat with remaining dough
to make about 18 balls total.

6 Return soup to medium-low heat and bring
to a simmer. Gently lower dumplings into soup
and cook 8 to 10 minutes or until dumplings
are puffed and cooked through. Serve right
away.

Serves 6

WHAT TO SERVE

Spring-fresh herbs energize this dish and suggest
a wine-match starting point. A lively unoaked
white wine with hints of mineral and herb and
subtle fruit character will fill the bill.

Francois Lurton Fumées Blanches
Sauvignon Blanc Vin de France
LCBO 472555, $13.05

GARLICKY BUTTERMILK & THYME

CHICKEN ROAST

Everyone needs a good roast chicken recipe

up their sleeves and this one should be yours.

The buttermilk marinade carries tang and

flavour deep into the meat, while the sugars

in the milk aid in browning the skin. It works

best with a large chicken—the length of time

in the oven ensures a beautiful burnished

roast. Serve with your favourite veg or an

easy green salad. You don’t need to peel the

garlic cloves.

2 cups (500 mL) buttermilk

1 large head garlic, cloves separated

and lightly smashed

8 branches fresh thyme

1 tbsp (15 mL), plus 1 tsp (5 mL) fine

kosher salt

1/2 tsp (2 mL) coarsely ground black pepper

3 1/2 to 4 lbs (1.59 to 1.81 kg) chicken

1 In an extra large resealable plastic bag,

combine all but the chicken, seal and give the

bag a good shake to dissolve the salt. Open

up and slip in the chicken. Squeeze as much air

from the bag as possible, reseal and place in

fridge for 12 to 16 hours.

2 Arrange a rack in the middle of your oven

and preheat to 450°F (230°C).

3 Arrange a flat roasting rack over a baking

sheet. Remove chicken from bag (discard

marinade) and, using your hands, scrape off

as much of the remaining marinade as you

can. Tuck wing tips under chicken and tie legs

together using kitchen twine. Set on roasting

rack and roast in oven for 20 minutes. Reduce

heat to 400°F (200°C) and continue roasting

for 20 minutes per pound or until a thermome-

ter inserted into the deepest part of the thigh

registers 165°F (74°C) and juices run clear,

rotating pan halfway through.

4 Remove from oven and let stand for 15 min-

utes before carving.

Serves 4 to 6

WHAT TO SERVE

A fruit-forward, softer-tannin style of Pinot Noir

allows lighter flavours to shine through for a

harmonious duo. Red fruit and herb notes echo

between the wine and roast chicken, creating

a toothsome pairing.

Mission Hill Five Vineyards Pinot Noir VQA

LCBO 145128, $18.45

GOAT-MILK-COOKED NEW POTATOES

I’ve been craving these potatoes since test-

ing them. The combination of goat milk and

olive oil is at the heart of this one. The recipe

perfectly illustrates what happens to milk

when long simmered—the clear whey sepa-

rates from the protein and the milk curdles.

Not unlike cheese, the separated proteins are

full of flavour, so don’t sweat the curdle—it’s

part of the plan. Not all goat milk is created

equal so be on the lookout for more flavour-

ful organic milk, and be sure to choose whole

milk as opposed to 2 percent.

1 1/2 lbs (680 g) new (mini) white or yellow-flesh

potatoes

6 cloves garlic

3 tbsp (45 mL) olive oil

1 1/2 cups (375 mL) whole goat milk, preferably

organic

Salt and freshly ground black pepper

1 cup (250 mL) roasted red pepper cut into

strips (from a jar is fine)

3 oz (85 g) crumbled goat milk feta

1 Combine the potatoes and garlic in a large

nonstick skillet (the potatoes and garlic should

fit in a single layer—if not, remove as many

potatoes as necessary and save those for

another use) with a tight-fitting lid. Drizzle oil

over. Set over medium heat and fry, stirring

from time to time, until light golden, about

5 minutes.

2 Pour milk over, season with salt and pepper;

cover and bring to a boil. Reduce heat to

maintain a simmer and let cook 20 minutes.

3 Remove lid, give everything a good stir and

cook another 4 to 5 minutes or until curds are

just starting to brown. Stir to coat potatoes

with curd (garlic will break down and form

part of the coating), scatter with peppers,

then feta. Remove from heat and cover for a

few minutes until peppers and cheese are just

warmed through.

Serves 4 as a side or 2 as a main

WHAT TO SERVE

Goat milk, olive oil and a smooth malty ale com-

bine for a mouth-watering trio. Select a blonde

or golden ale to reap malty delights, not so much

the hop-infused IPA style.

Trestle Brewing Co. Golden Ale

LCBO 540245, 473 mL, $3.15