Local Flavour

Saturday, October 24, 2020 4 LOCAL FLAVOUR A MANITOBA FOODIE'S GUIDE TO DELICIOUS DISHES Cooking up comfort BY JIM TIMLICK W ith winter just around the corner, it's a safe bet that Manitobans will soon be spending a whole lot more time indoors. And it's no secret that one of the most popular wintertime spots in any home is the kitchen. Whether it's cooking up one of grandma's family-favourite dishes or trying something completely new, winter is one of our favourite times to flex our culinary muscles. One local cooking expert says that is likely to be the case even more so this winter as many of us will be spending more time at home due to the COVID-19 pandemic. "I absolutely think that is going to be the case," says Maria Abiusi, the owner and operator of The Food Studio in Charleswood. "A lot of people have been affected by job slowdowns and layoffs and don't have the same budget. They're wanting to make their dollar stretch a little further so making food at home makes a ton of sense. It's also a fun activity." Perhaps the most difficult decision for many would-be chefs will be deciding what to cook. While the only real limit when it comes to meal planning is one's imagination, we all love our comfort foods. Popular wintertime comfort foods here in Manitoba include everything from soups, stews and chilis to breads and pastas. Gordon Bailey, a culinary arts instructor at Red River College, says there's a simple explanation for why these items have become such staples for many families. "I think they're warming, they're really deep and rich in flavours and they keep us together around the table with friends and family," he says. Abiusi says the best part of cooking most of these wintertime favourites is they don't require a bunch of expensive gadgets or devices to prepare. She often tells students at her cooking school all they really need is a few good pots and bowls. Bailey agrees, adding a simple Dutch oven or cast iron pot is another handy and versatile tool to have on hand. Even though part of the attraction of comfort foods is our familiarity with them, Bailey suggests that we shouldn't always stick with the tried and true. "My advice would be don't be shy and try new things," he says. "Don't have any fear of failure because food can be very forgiving. So can the people you're cooking for. Be willing to step out of your food comfort zone. Enjoy new tastes and flavours." Abiusi says that same fearlessness should extend to the ingredients you use. Make sure your pantry is well stocked with items such as basic spices, sugars, flours and yeasts before you get started. But don't be afraid to substitute if you don't have something your recipe calls for on-hand. "Most things can be substituted for something else," she advises. "If a recipe calls for kale, don't be afraid of putting spinach in. Or if it calls for fresh carrots and peas and all you have is frozen carrots and peas, use those." In the case of soups and stews, Bailey's advice is to consider using tougher cuts of meats such as shanks, chuck roasts and briskets. They are usually more flavourful than tender cuts and are ideal for long- cooked dishes. Root crops such as turnips and parsnips are another great source of flavour for soups and stews and something many people who decided to start a garden during the pandemic will already have on hand, he adds. Perhaps there is no greater wintertime comfort food than a fresh loaf of bread. Even though nearly every grocery store now offers some kind of artisan bread, Abiusi says these "works of art" can be made fairly easily at home with flour, yeast and a few other simple ingredients. "People are starting to realize I can get a really healthy loaf of bread at the store for $6 or I can spend $6 on a bag of flour and make many, many loaves of bread and I know exactly what's going in the bread," she says. Although cooking can sometimes be an anxiety-inducing experience, Abiusi stresses it doesn't need to be. She says there are plenty of publications and online resources to help with whatever dish you may be preparing. Cooking and baking can stir up a sense of comfort and creativity, particularly during the chilly winter months. FROM nonna's kitchen TO YOURS D e Luca's Specialty Food Store was first established in 1969. Since then, much has changed about the world, and some about the family owned and operated business. They have expanded their offerings and wholesale division. The leadership has delineated to the next generation. And perhaps most significantly, they have built a stunning new building, De Luca's South Landing Trattoria + Coffee Bar, to house their coffee bar and roastery, which not only sells residential and commercial machines, but also all the accessories and services the machines as well. But still, their warm, Mediterranean hospitality remains; and their focus to produce and retail quality ingredients used to create made-from-scratch moments is consistently remarkable. The new generation has expanded what Winnipeg has always come to expect from the family — imported and local ingredients that bring people together. To savour life's best moments, to break bread (& biscotti) together. After all, those moments savoured over a hot pan of lasagna or a plate of pasta is what many of us are craving right now. From their house-made sauces to their selection of cheeses, from their vast array of olive oils and different pastas to their in-house roasted coffee beans and decadent desserts, either De Luca's location is a Manitoba must. In fact, their deli is home to the finest and freshest cuts of meats and their preservative-free, gluten-free sausages are second-to-none, sure to satisfy every longing. And although the restrictions have changed the way people gather, the pandemic has not changed the way De Luca's services their customers. Well, other than the fact that they will do your shopping so that you simply have to drive up and pick up, or have your favourite ingredients delivered right to your door. With a comprehensive coffee machine selection from single boiler, heat exchange machines to dual boilers with a personal temperature control, De Luca's has the right coffee machine too. Despite their Cooking Studio and cooking classes temporarily on hold, they continue to offer a full catering menu and premade meals to ease a stressful day. There's something so comforting about being in their space(s), using their products to fend off hunger (and the world) that you know is not only a De Luca's thing; it's a Manitoba thing. The next time you want old world wisdom, to hear a "Ciao Bella" echo across the floor, the next time you want an incredible cup of coffee or an amaretti cookie, call or visit De Luca's today. BY BRANDI JOHNSON PAPPARDELLE WITH VEAL + LAMB RAGU It's rich, comforting, and quite possibly life changing for the pasta lovers out there! Pappardelle with veal + lamb ragu is the perfect way to warm up this winter. GET THE RECIPE AT: deluca.ca/blog/ pappardelle-with-veal- lamb-ragu Pappardelle photo courtesy of Pauline Boldt for De Luca's

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