Vancouver’s top chefs, cooking instructors and food writers weigh in on the tinned, packaged and frozen products they reach for in a pinch.
SAVE TIME | Much as we might like to make every dish we eat from scratch, we don’t always have the time to do it. Even top food professionals cheat with premade products on occasion, which is why we asked three top foodies—critics, writers, chefs and instructors—to reveal the tinned, packaged or frozen ingredients they reach for in a pinch.
3 Top Food Products To Use In A Pinch
Vista d’Oro—Mia Stainsby, Vancouver Sun restaurant critic and food writer, says she loves having Vista d’Oro preserves (pictured above) in the fridge. “When I’m making dinner and I don’t have time to fancy-up the veg course, they make great cheat sauces. I just finished their Green Walnut and Grappa preserves, and I used them with asparagus and with carrots. I’ve even used some in vinaigrettes to jazz them up. And for a weekday dinner, you can dress up a chicken breast with it. Plum with Vanilla Star Anise is another thriller—it’d be great with duck.” —Mia Stainsby
Check out Mia’s blog www.vancouversun.com/miastainsby. Follow her on Twitter @miastainsby. For where to buy Vista d’Oro products in Metro Vancouver visit www.vistadoro.com
Organic Fair—Don Genova, noted food journalist and radio personality, says he usually likes to “make up my own rubs for the barbecue, but there are a couple that I use from a Organic Fair, a company nearby [on Vancouver Island], that are so good I keep them on hand in my spice drawer. Their Mystic Mole spice rub is fantastic on chicken, particularly on wings, and their Ultimate ’Que is great on meat. I love this stuff.” —Don Genova
Check out Don’s blog http://blog.dongenova.com/. Follow him on Twitter @dongenova, To order Organic Fair products online visit www.organicfair.com
Vij’s Meals— Karen Barnaby, Fish House executive chef and food writer for the Vancouver Sun, says she eats dif- ferently from most people. “Wheat, any form of sugar, ground grains or tropical fruit are not part of my diet. I usually have a few of Vij’s prepared meals in my freezer for when I don’t feel like cooking. And if I’m even lazier than that, I always have canned tuna, salmon and Hellman’s mayonnaise around to make a quick salad. I love Hellman’s.” —Karen Barnaby
Check out Karen’s offerings at The Fish House In Stanley Park at www.fishhousestanleypark.com. Follow her on Twitter @karenbarnaby. For where to find Vij’s packaged meals visit www.vijsrangoli.ca
Photos, top to bottom: courtesy Vista d’Oro, courtesy Don Genova, courtesy Vij’s