LCBO Food and Drink Winter 2016

BOLOGNESE SAUCE While this classic meat sauce is traditionally served over pasta, do try spreading it on thinly stretched fresh dough and sprinkling with Parmesan and mozzarella. Just 1 cup (250 mL) of sauce is enough for a 12-inch (30-cm) pizza. And 2 cups (500 mL) of sauce is plenty for 8 oz (250 g) dry pasta, cooked, such as riga- toni or fettuccine. SAUCE 4 oz (125 g) sliced pancetta, preferably spicy 1½ cups (375 mL) finely diced onion, about 1 large 1 cup (250 mL) each of finely diced carrot and celery 1 tbsp (15 mL) minced fresh garlic cloves, about 2 to 3 large 2 tbsp (30 mL) butter 2 tbsp (30 mL) olive oil 1 lb (500 g) ground veal 1 lb (500 g) ground pork 1 can (796 mL) crushed tomatoes 1 can (284 mL) consommé, undiluted 1 cup half-and-half cream or whole milk 1 cup (250 mL) dry white or red wine 2 bay leaves FRESH FLAVOUR BOOST 1 tbsp (15 mL) olive oil ¼ cup (60 mL) chopped fresh parsley 2 tbsp (30 mL) very finely chopped fresh thyme Salt Parmesan 1 Preheat oven to 325°F (160°C). 2 Finely dice or chop pancetta. In a large fry- ing pan, sauté pancetta over medium heat for 8 minutes or until fat is released and pancetta is not yet browned. Add onions, carrots and celery. Cook, stirring often until vegetables are softened, from 8 to 10 minutes; then stir in garlic. After 1 minute, pull pan off heat. 3 Place a large wide pot such as a Dutch oven over medium-high heat; immediately add but- ter and olive oil. When hot, add veal and pork; break up repeatedly into small pieces, cook- ing for 8 to 10 minutes or until no longer pink. Do not brown meat. 4 Add cooked vegetables, tomatoes, consom- mé, cream, wine and bay leaves. Heat until bubbles are just starting to rise; do not boil. 5 Transfer, still uncovered, to middle oven rack. Bake, occasionally scraping down pot sides, for 2 hours or until sauce is thick and aroma heavenly.

6 Mix olive oil with parsley and thyme; stir into hot sauce. Cool; cover and refrigerate for a day or 2. Sauce freezes very well. 7 Before serving, remove bay leaves and any excess fat. Heat sauce; taste and add salt if needed. Toss sauce with hot pasta and serve garnished with grated Parmesan cheese ac- companied by green salad and crusty bread. Makes 10 cups (2.5 L) sauce WHAT TO SERVE Fantini Farnese Casale Vecchio Montepulciano d’Abruzzo LCBO 612788 $10.95 Spicy, olive and earthy notes meld seamlessly with the seasonings of Bolognese Sauce. Sandbanks Estate Cabernet Franc VQA LCBO 177485 $14.95 Bright, focused fruit and lively acidity mirror the char- acter of this classic tomato-based sauce.

2 tbsp (30 mL) granulated sugar 1 tsp (5 mL) salt 1½ cups (375 mL) olive oil 3 to 4 tbsp (45 to 60 mL) finely chopped fresh dill or 2 tbsp (30 mL) dill paste 1 loaf dark rye bread, thinly sliced 1 Cut salmon in half widthwise. Evenly sprin- kle each half with a mixture of sugar and salt, fresh dill and a bit of freshly ground white pepper. (If using dill paste, spread on fish be- fore sprinkling with sugar, salt and pepper.) 2 Place one-half fish in a glass dish, skin-side down. Stack the remaining half fish, skin-side up, over the fish in dish, forming a “sandwich” with the green coating in the middle. Cover with plastic wrap and refrigerate in the cold- est part of the refrigerator (usually down low and in the back). 3 Every day for the next 3 days (or up to 5), turn over the “fish sandwich,” covering again with plastic wrap and returning to the refrig- erator. 4 When ready to serve, lightly scrape off some of dill coating. Cut salmon very thinly at an angle as with smoked salmon. Keep covered and chilled until ready to serve. 5 To make sauce, whisk vinegar, mustard, yolks, sugar and salt in a bowl until combined, or use a hand blender. Constantly whisk or blend in oil, very slowly at first, to make a smooth thick mayonnaise sauce. Cover and chill for up to a week. When ready to use, stir in fresh dill or dill paste. 6 To serve, decoratively arrange slices as needed over small pieces of buttered dark rye bread; top with a dab of sauce. Serve imme- diately accompanied by extra sauce and such items as finely chopped red onion, capers, lime wedges and a black pepper grinder for guests to garnish to taste. Makes 1 side of salmon, about 10 to 12 servings WHAT TO SERVE Cave Spring Blanc de Blancs Brut VQA LCBO 213983 $29.95 Deftly balanced, this attractive VQA sparkler has a liveliness that contrasts the rich texture of the gravlax. Guy Saget Sancerre Blanc LCBO 319657 $23.95 This Sauvignon Blanc-based wine offers crisp, zingy acidity, fresh herb and citrus flavours that are a natural complement and contrast to the density and earthy, salty, dill notes of this dish.

GRAVLAX Usually this is an appetizer served on pieces of dark rye bread. However, gravlax can be a light meal when accompanied by hot boiled pota- toes generously tossed with butter and a sour cream and cucumber salad. Or use as a garnish on a bowl of hot pasta mixed with a garlicky cream sauce. Dill paste is found in refrigerated produce sections in a squeezable tube that is a mid-winter boon for fresh herb needs. FISH 1 side fresh salmon, 2 to 3 lbs (1 to 1.5 kg) deboned with skin left on ¼ cup (60 mL) granulated sugar 3 tbsp (45 mL) coarse salt l large bunch fresh dill, leaves chopped (divided) or ¼ cup (60 mL) dill paste Several grindings of white pepper SAUCE ¼ cup (60 mL) white wine vinegar ¼ cup (60 mL) Dijon mustard 2 egg yolks

FOOD & DRI NK WINTER 2016 85