LCBO Food and Drink Spring 2016

FOOD  TWISTS

FRISÉE SALAD LYONNAISE recipe on page 102

A LOVE-IT OR HATE-IT PROTEIN, LIVER CAN BE A REVELATION WHEN PREPARED WELL—THESE THREE RECIPES WILL DELIGHT AFICIONADOS AND STAND A GOOD CHANCE OF CONVERTING HATERS.

Are you sure you don’t like liver? Really? Please, let us change your mind. Chicken livers boast a wonderfully creamy texture and petite size, so are less—um—challenging than a big slab of beef liver. Together we can make liver loathers into lovers. Let’s start by employing some familiar yet international flavours done up with a big boost of iron. Think: General Tso-style chicken livers, a decadent and decidedly French chicken liver salad, and a hard-core deli sandwich on toasted rye.

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