In September, Kraft Dinner and Mr. Noodles see an increase in sales, the college and university students cut loose from the comfort of home cooking.
But why deprive valuable nutrition brain when it is needed? Why not cook with fish?
Prior to the lack of refrigerators and kitchens space and time for shopping and cooking is annoying, let me say this: Tin Fish Gourmet.
It is a cookbook, simple recipes and creative use of canned fish.
The first edition in 1998 was so successful that the author Barbara-Jo McIntosh (yes, this wonderful cookbooks, books business Barbara-Jo Cooks) several times during the day. Oh, well, he said. The updated version, just released, has 24 new recipes.
The book comes with a high recommendation.
Open the book is Michel Roux, who with his brother Albert, the godfather of modern British cuisine (three restaurants in France after the opening of its first Michelin star) and are "mini-masterpiece."
"Tin Fish Gourmet is my thrifty thrill, a little gem, rarely leave the key in my hand," Roux wrote in the preface of the book. "This book shows how dull as tin lurking in the back of your closet can quickly with the addition of a few fresh ingredients in a bowl and uplifting mouth water with minimal effort and maximum taste."
For McIntosh, fish is a recurring theme in his life. She ate a lot of fish and had a lot of hair, he said, when his mother divorced commercial fishing date. Once, she lived in an apartment above a fish canning factory in Prince Rupert with a friend. In the days of cooking fish stew canned tuna, salmon and prawn curry meant bread.
In another chapter of his life, a friend in the fishing industry, it was a case of canned salmon and canned tuna for Christmas every year, they began to experiment with recipes and this leads to Tin Fish Gourmet.
"I came with all honesty," he said. "Of course I ate a lot of fish in my life., I think that if you have a fish that never leaves you."
Fish, he says, is not just a retro concept. "Canned fish is huge in Europe. Paris, there is a whole store dedicated to sardines. Spain is big on canned fish, too," he said.
The bonus is charming personality McIntosh on the sides; You feel his presence, to encourage you to enjoy the process of cooking.
"I think Woody Allen anchovies and small fish - bright, but often feel uncomfortable around the topic," said the Sub-loved fish. "I love anchovies and Woody Allen movies and two pieces that I give strong, complex and intellectual contemplation worth with pleasure long after the initial impact."
And when you cook to impress, McIntosh, that they simply schmancy. Coulibiac salmon could make a long and tedious court, but to make with canned salmon, wild rice from Uncle Ben and packaged puff pastry, respect, without breaking a sweat. Other recipes are creamy garlic and clam chowder; Crab and goat's cheese strudel; Oyster casserole; Avocado, salmon salad and chickpeas; Sardina, red onion and Cambozola and sandwich to the good old days, two frying pans tuna.
And if you still attracted Kraft Dinner and Mr. Noodles while shopping, McIntosh scoldy. "It does not take much to make your own macaroni and cheese with tuna. Cooking pasta, drain, add fish and grated Cheddar cheese.'d much more fun."
She said older people (who do not get to frequent purchases), water sports, villagers and find the book useful, too. "It's accessible, a large pantry and a large kitchen need not," she said. "Only superimpose canned fish, take them out as you need it."
mstainsby@vancouversun.comBlog: vancouversun.com/miastainsbyTwitter.com/miastainsby
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