LCBO Food and Drink Holiday 2016

7 Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar. Cover, reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked. Stir in raisins, olives and capers and simmer another 10 minutes or until flavours are combined. Season well with salt and pepper and remove bay leaves. Stir in cilantro then pile into squash shells. If de- sired, reheat in oven for 10 minutes. Drizzle cilantro oil around plate before serving. Serves 4 as an appetizer, or 2 as a main

SQUASH 2 delicata squashes, halved lengthwise Olive oil for brushing Salt and freshly ground pepper

WHAT TO SERVE

Sibling Rivalry Red VQA LCBO 126151

$13.95 Mushrooms have a savoury flavour identified as umami. Natural flavour boosters, they can emphasize tannins in red wine, so pair this dish with an approach- able, soft-textured red blend. $12.45 This dish calls for a light-bodied bistro wine with soft tannins and a little rustic edge. Southern Rhône wines are an ideal choice, with juicy berry fruit and savoury herbal notes. La Vielle Ferme Cotes du Ventoux AOC LCBO 263640

PICADILLO 2 tbsp (30 mL) olive oil 1 medium onion chopped, about 1 cup (250 mL) 1 tbsp (15 mL) chopped garlic 1 lb (500 g) ground beef 1 spicy chorizo sausage, diced Salt and freshly ground pepper 2 bay leaves ½ cup (125 mL) white wine 1 cup (250 mL) chopped canned tomatoes 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) red wine vinegar ½ cup (125 mL) raisins ¼ cup (60 mL) chopped pimento-stuffed green olives 2 tbsp (30 mL) capers 1 Bring a pot of water to boil. Add cilantro for 10 seconds. Drain immediately and refresh under tap with cold water until cold. Wrap in paper towel and pat dry. Add to blender along with oil, chili flakes and pinch of salt. Purée until smooth. Reserve. 2 Combine ingredients for spice mixture. Re- serve. 3 Scoop seeds out of squash. Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo. Re- serve squash shells and scooped squash flesh separately. 4 Preheat oven to 400°F (200°C). 5 Brush inside of shells lightly with oil and season lightly with salt and pepper. Sprinkle inside of shells with 2 tsp (10mL) of spice mix- ture. Place on a baking sheet and bake face-up for 30 minutes or until softened. Reserve. 6 Heat oil in a large sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and continue to cook until onions are very soft, about 2 more minutes. Add the ground beef and chorizo and season with salt, pepper and remaining spice mix- ture. Cook until meat is no longer pink, about 3 minutes. Stir in reserved squash flesh and bay leaves. Salt and freshly ground pepper 2 tbsp (30 mL) chopped cilantro

WHAT TO SERVE The Wanted Zin Old Vines Zinfandel IGT LCBO 416487

season of squash from page 63

$14.10

Open Smooth White VQA LCBO 387050

$12.95

DEL ICATA SQUASH FI LLED WITH PICADI LLO Picadillo is a Cuban dish of meat, spices, rai- sins and olives. Often served with plantains, it makes a superb filling for squash. Serve one-half as an appetizer or both halves for a main course. Reserve the squash seeds and roast them for a good snack. Cilantro oil will keep for two months in the refrigerator. Acorn squash works as a substitute in this recipe. Serve with rice and beans.

JAPANESE CURRY POWDER

This curry powder gets its traditional deep yellow colour from the turmeric, which is touted as an excellent anti-inflammatory. It is not a hot curry; it is more textured, with lay- ered flavours. Extra curry powder keeps well in a sealed container for up to 6 months. 2 tbsp (30 mL) turmeric 1 tbsp (15 mL) ground coriander 1 tsp (5 mL) ground cumin ½ tsp (2 mL) ground cardamom ½ tsp (2 mL) cinnamon ½ tsp (2 mL) ground ginger ½ tsp (2 mL) freshly ground pepper ¼ tsp (1 mL) cayenne pepper ¼ tsp (1 mL) ground cloves ¼ tsp (1 mL) ground fennel 1 Combine all spices in a small bowl and stir until uniform. Makes about ¼ cup (60 mL)

CILANTRO OIL 1 bunch cilantro, leaves and stems intact

1 cup (250 mL) olive oil ¼ tsp (1 mL) chili flakes Salt SPICE MIXTURE

1 tbsp (15 mL) ground cumin 1 tbsp (15 mL) dried oregano 1 tsp (5 mL) ground cinnamon ½ tsp (2 mL) chili flakes

FOOD & DRI NK HOLIDAY 2016 245