■CHEF'S CORNER Canned food is the last thing you would imagine a chef recommending during dinner service. Unfortunately, canned food tends to get a bad rap. However, in many culinary cultures – most popularly in Russia, Spain, Finland, and parts of Italy – canned products are considered a delicacy. Forget your basic tuna can, and think more like smoked, paprika- infused mussels in olive oil from Catalonia. Or hand packed smoked Riga Sprats in extra virgin sunflower oil. Have you ever had cod liver packed in its own oil with sea salt? In my opinion, it’s better than foie gras. Poached octopus in oil is my personal guilty pleasure! The key is to buy quality cans, look for good brands and try something unusual like Baltic sprats in roasted tomato sauce – you might be surprised how much you will like it. Sprats in tomato sauce are my favorite weekend lunch with some sunny side up eggs and fresh herbs. Pair it with a great bloody mary and you feel like a winner. What’s great is that most products, especially the ones packed in Russia, are GMO-free and organic. Traditionally, the fish products are processed right on the fishing boat as soon as they are caught, cooked and then hand packed. You know you are getting a fresh, high-quality product when it’s 30 minutes from sea to can. It’s practically still swimming in the can. Canned fish, vegetable and meat products can sit in your pantry for four to five years (don’t forget to check the expiration date), so I always have some in stock. If you are throwing a quick get together or just want an easy midnight snack, all you have to do is open a few cans and dress it up. Here are my top 10 favorite ways to serve canned delicacies: 1. Open the can – serve in a bowl or right out of the can. 2. Serve with fresh chopped scallions or red onions. 3. Season with fresh chopped dill, parsley, cilantro, and mint. 4. Try eating with the peel and rind of thinly sliced lemons – it adds a bit of tartness to the acidity. 5. Enjoy with grilled country bread – to soak up all the juices, sauce and oils. 6. Canned mussels or octopus go great on crostini with navy beans and baby arugula. 7. Sardines or sprats in tomato sauce are great over dill poached potatoes. 8. Fresh sliced radish, English cucumber, or jicama. 9. Serve with deviled eggs. 10. Pair it with a great beer, like a stout or ale, or a couple shots of ice chilled vodka. Nazdorovye! Chef Natasha Pogrebinsky Executive Chef / Owner Bear 12-14 31st Ave., LIC www.BearNYC.com www.ChefNatasha.com CHEF NATASHA POGREBINSKY “Classic FEAST IN A CAN Photo courtesy www.BearNYC.com
LIC042015
To see the actual publication please follow the link above