TASTE Winter 2022-23

½ cup (125 ml) boiling water, divided 1 tsp (5 ml) saffron threads, crushed 1 cup (250 ml) basmati rice ½ cup (125 ml) dried barberries 1

and syrupy. Turn off heat and add 1 cup (250 ml) cooked basmati rice and mix well. Set aside. 8 In a large saucepan or wok, heat 2 tbsp (30 ml) vegetable oil over medium-high heat until shimmering. Add cinnamon stick, bay leaf, cloves, peppercorns and cardamom. Reduce heat to medium. Fry spices in oil until fragrant, about 1 minute. Using slotted spoon, remove all spices except cinnamom. Reduce heat and add butter. Once melted, add pine nuts, cooked wild and basmati rice, mushrooms and fried shallots. Increase heat to medium and mix well until ingredients are evenly distributed in the pilaf. 9 Add chopped parsley and vinegar to rice. Cover and turn off heat. Allow to rest for 10 minutes before serving. 10 When ready to serve, evenly spread saffron rice on top and garnish with 2 tbsp (30 ml) chopped parsley. Serves 8 to 10 PAIRS WITH LOUIS LATOUR BOURGOGNE PINOT NOIR France $39.99 69914 MEZZACORONA TRENTINO PINOT GRIGIO Italy $19.99 312801

3 tbsp (45 ml) melted butter 2 tsp (10 ml) seasoning salt ½ cup (125 ml) ground Parmesan

1 The night before serving, prepare lamb. In a small blender or food processor, add ¼ cup (60 ml) olive oil, 1 peeled head garlic, thyme, rosemary, oregano, anchovies, kosher salt and 1 tbsp (15 ml) black pepper. Blend until smooth. 2 Score a diamond pattern into fat layer of lamb, then rub herb paste all over. Place on a parchment-lined roasting pan, cover with plastic wrap and refrigerate overnight. 3 2 hours before roasting, remove lamb from refrigerator and set on counter, to bring lamb to room temperature. Meanwhile, cut remaining garlic heads in half. Slice 1 lemon and cut remaining lemons into wedges. Set garlic and lemons aside. 4 Preheat oven to 350 F (180 C). Remove plastic wrap from lamb and pour wine into roasting pan. Roast lamb for 18 minutes per pound. Meanwhile, prepare potatoes. 5 Place 2 chopsticks on either side of a potato, then cut potato into ¼-in (0.5 cm) slices. The chopsticks will prevent you from cutting potato all the way through. Repeat with remaining potatoes. 6 Place potatoes on a parchment-lined baking sheet. Mix together remaining olive oil, butter, seasoning salt and pepper. Brush each potato with butter mixture, making sure to get mixture between slices. Place potatoes in oven about 30 minutes into lamb roasting time. 7 After lamb has been roasting for 1 hour, place the lemon wedges and garlic halves cut-side down in pan. Arrange lemon slices on lamb. 8 After 20 minutes, place lemon wedges on lamb and brush with roasting juices. Continue roasting until internal temperature reaches 135 F (57 C), for medium. 9 Remove lamb from oven and let rest for 20 minutes. Turn oven up to 400 F (200 C). Bake potatoes for another 15 minutes, or until they are golden brown and crisp. Sprinkle Parmesan on potatoes and bake for another 5 minutes, or until cheese is melted and golden brown. 10 To serve, transfer lamb, garlic halves, lemon wedges and potatoes to a platter. Drizzle pan juices over lamb before serving. Squeeze lemon wedges over lamb before carving. Serves 8

3 tbsp (45 ml) butter, divided 1 x 3-in (8 cm) cinnamon stick 1 bay leaf 4 cloves 10 peppercorns 3 green cardamom pods

½ cup (125 ml) pine nuts, lightly toasted ⅓ cup + 2 tbsp (75 ml + 30 ml) chopped parsley 1 tbsp (15 ml) white vinegar 1 In a small saucepan over medium heat, bring to a boil 2 cups (500 ml) chicken stock, wild rice and ¼ tsp (1 ml) kosher salt. Reduce heat to low, cover and allow rice to simmer gently for 40 to 45 minutes, or until all liquid is absorbed and grains are chewy, yet tender. Remove from heat and set aside. 2 In a large skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat until shimmering. Add half the sliced shallots and ⅛ tsp (a pinch) kosher salt and fry until deep golden brown in colour, stirring regularly to avoid scorching. Using a slotted spoon, remove fried shallots from skillet and spread over a paper towel- lined baking sheet. Repeat this step with remainder of shallots. Pour out and reserve any remaining oil in the skillet into a small heatproof bowl and set aside. 3 In the same skillet, fry sliced mushrooms until any released liquid evaporates. Season with ¼ tsp (1 ml) kosher salt and ground pepper. Set aside. 4 In a small bowl, add ¼ cup (60 ml) boiling water to crushed saffron and set aside until ready to use. 5 In a large heatproof bowl, add basmati rice, 1½ cups (375 ml) chicken stock, ¼ tsp (1 ml) kosher salt and 1 tbsp (15 ml) reserved oil from fried shallots. Cover and microwave on high for 5 minutes. Then continue microwaving for another 12 minutes on medium. Remove from microwave and fluff lightly with a fork. 6 Meanwhile, in a heatproof medium bowl, soak barberries in ¼ cup (60 ml) boiling water for about 15 minutes and then drain out liquid. 7 In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add barberries and saffron water and cook for 1 minute or until liquid looks shiny

CITRUS GARLIC ROAST LEG OF LAMB SERVED WITH CHEESY HASSELBACK POTATOES ¼ cup (60 ml) + 3 tbsp (15 ml) extra- virgin olive oil, divided 4 heads garlic 4 sprigs thyme, leaves picked 2 sprigs rosemary, leaves picked 2 sprigs oregano, leaves picked 3 anchovy filets 1 tbsp (15 ml) kosher salt 1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided 7 lbs (3.2 kg) bone-in leg of lamb 3 lemons 1 cup (250 ml) white wine 8 medium russet potatoes, cleaned

1 Can be purchased online or at specialty Persian food markets.



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