Great food doesn’t require an afternoon in a crowded produce section. An industrious chef and clever blogger post three-course meal plans that can be fashioned from four relatively cheap canned foods and pantry staples.
Photo by JudeanPeoplesFront.
Yotam Ottolenghi takes cans of corn niblets, smoked oysters, plum tomatoes and pineapple to create a kind of tasting menu of corn fritters, conchiglie (fancy-speak for pasta) in smoked oyster sauce, and griddled pineapple for dessert. Claire Sellers at the Serious Eats blog takes on Ottolenghi’s unofficial challenge and crafts a corn chowder, crab cakes, and a pear crisp that reads like it’s a pretty delicious improvisation. Both menus are relatively easy to recreate in your own kitchen—even if the hand work for the conchiglie might make you wonder about the true convenience of cans—and might inspire you to try our own Iron Chef: My Cupboard some night this week.
So, let’s hear it then: What four cans could you pull from your pantry, or off your favourite grocer’s shelves, and turn into a meal deserving of serving? Bonus points for creative anchovy use; demerits for mixed vegetables. Yotam Ottolenghi’s three-course dinner in just four tins [The Guardian]
Five Star Meals in Just Four Cans [Serious Eats]