LCBO Food & Drink Autumn 2017

TREND SPOTT ING

A lot of kitchen scraps have some flavour to give before you toss them in the green bin. Here’s what to save for stock. What To Use STOCKING UP

Q A +

Bacon rinds

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Corn cobs

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Carrot peels

What are the best ways to use up meat scraps?

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➤ Celery tops and leaves

S.A. Whether it’s trimmings from beef, pork or lamb, we scrape our knife over the sinew and gristle to get the pure muscle. That will get utilized in sausages, terrines, meatballs and sauces. Give me a carnivorous example of turning lemons to lemonade. S.A.  As a prosciutto gets sliced down to the end, the last part is not visually appealing. We’ll slice it thin and make crisps. You can use that to flavour Brus- sels sprouts, greens, anything. Are there any unique butcher scraps available to the home cook? S.A. We’ll give dry-aged beef fat to a customer for next to nothing. Brown it in a pan, and it can add so much flavour to a lot of dishes.

➤ Chicken or turkey skin and bones

➤ Fennel cores and tops

Green onion whites

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Leek tops

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Kale stems

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Parsley stems

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Shrimp shells

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➤ Tomato skins, seeds and cores

STOCK LEGEND

Here’s Stephen Alexander, owner of Cumbrae’s butcher shops, on getting the most out of your meat. everything but THE OINK

Vegetable Fish

Chicken Beef

PORTRAIT BY ROB FIOCCA

hand picked Founded by Laura Reinsborough, Not Far From The Tree is a Toronto- based volunteer group that will pick fruit and nuts off residential trees. A third of the crop is offered to the homeowner, another third is given to the gleaners, and the rest is donated to social service groups like food banks and shelters. Everyone wins, and it sure beats cleaning a yard full of fermenting fruit! To donate or volunteer, visit notfarfromthetree.org.

SHOP SMART If it takes a while to finish a product, look for a generous best-before date.

26  FOOD & DRI NK AUTUMN 2017