LCBO Food and Drink Winter 2016

EDITOR’S NOTES

Even though predictions are for a milder winter than last year, this time of year is still ideal for indoor projects, and no winter project has a better immediate payo than one that comes out of the kitchen. Comfort foods and warming drinks are still the order of the day and this issue of Food & Drink has plenty of ideas to keep you all warm and cozy inside.    First o , in “Worth the Wait” on page 60, Marilyn Bentz-Crowley pro- poses five weekend projects that are long on time but easy on labour. From a barrel-aged Manhattan that only gets better the longer it ages (up to a week or more) to a classic, chunky Bolognese sauce that is best left to chill for a day or two, these recipes will reward your patience. If you are venturing out for a walk in the woods or a cross-country ski, be sure to have one of the warm cocktails in “Cold Comforts” on page 77 simmering in your slow-cooker when you get home; the flavour will only improve while you are gone, and you’ll be welcomed by its comforting scent.    Curling up with a glass of red wine and a good book (or if you prefer, like me, a binge-worthy TV show) is a favourite winter pastime in Canada. For a change of pace, let James Chatto be your guide in helping to demystify some of the red blends available on LCBO shelves. If you’re used to buying by varietal, “Blending In” on page 54

demonstrates how blends can be greater than the sum of their parts— and definitely worth a try—while Tonia Wilson-Vuksanovic proposes a choice of oxtail stew, beef tenderloin or pizza to savour alongside the wine once you finish your book (or the last episode).    Weekends spent indoors can also be a great opportunity to try some- thing new, whether it be an ingredient, a technique or a trend. Consider swapping out duck for chicken in any of the three unique recipes starting on page 67—including a deliciously decadent lasagna for two. Or give multi-grain flours a try in your winter baking, as in “Flour Power” on page 73. Mastering the art of deep-frying is a worthy endeavour, especially when you add beer into the mix: check out page 39 for tips, techniques and recipes. In “Stock Options” on page 33, we bring home the restaurant trend of serving a clear broth before dinner. Be the first in your dinner party group to give it a try!    And finally, don’t forget that each issue of Food & Drink is now available online and as a digital download two weeks after it is released in stores— a great way to store and reference back issues. Visit foodanddrink.ca/fddigital for more information, and be sure to share with family and friends who may have missed this issue in stores, or who

live outside the province.    Enjoy the great indoors!

PORTRAIT BY STACEY BRANDFORD

FOOD & DRI NK WINTER