stats
globeinteractive.com: Making the Business of Life Easier

   Finance globeinvestor   Careers globecareers.workopolis Subscribe to The Globe
The Globe and Mail /globeandmail.com
Home | Business | National | Int'l | Sports | Columnists | The Arts | Tech | Travel | TV | Wheels
space


Search

space
  This site         Tips

  
space
  The Web Google
space
   space



space

  Where to Find It


Breaking News
  Home Page

  Report on Business

  Sports

  Technology

space
Subscribe to The Globe

Shop at our Globe Store


Print Edition
  Front Page

  Report on Business

  National

  International

  Sports

  Arts & Entertainment

  Editorials

  Columnists

   Headline Index

 Other Sections
  Appointments

  Births & Deaths

  Books

  Classifieds

  Comment

  Education

  Environment

  Facts & Arguments

  Focus

  Health

  Obituaries

  Real Estate

  Review

  Science

  Style

  Technology

  Travel

  Wheels

 Leisure
  Cartoon

  Crosswords

  Food & Dining

  Golf

  Horoscopes

  Movies

  Online Personals

  TV Listings/News

 Specials & Series
  All Reports...

space

Services
   Where to Find It
 A quick guide to what's available on the site

 Newspaper
  Advertise

  Corrections

  Customer Service

  Help & Contact Us

  Reprints

  Subscriptions

 Web Site
  Advertise

  E-Mail Newsletters

  Free Headlines

  Globe Store New

  Help & Contact Us

  Make Us Home

  Mobile New

  Press Room

  Privacy Policy

  Terms & Conditions


GiveLife.ca

    

PRINT EDITION
Dash and dine
space
What do you cook when there's no time to plan? Julie Van Rosendaal asks some of the country's prominent food personalities for their go-to last-minute meals
space
By JULIE VAN ROSENDAAL
Special to The Globe and Mail
  
  

Email this article Print this article
Saturday, April 6, 2019 – Page P7

Anyone old enough to be in charge of feeding themselves (and potentially others) has resorted, now and then, to cobbling together a quick meal when everyone's hungry, nothing has been planned, there are no leftovers to reheat and takeout isn't an option.

Even chefs and food writers find themselves in this situation on a regular basis. If, on nights such as these, you aspire to more than a bowl of cereal or avocado toast for dinner (not that there's anything wrong with that), a few of our favourite food personalities have shared their go-to emergency meals that come together quickly with ingredients you likely already have in the pantry.

ELIZABETH BAIRD Cookbook author, former Canadian Living food editor Grilled cheese. The secret is the mustard - a good slather of Dijon on the bread, preferably whole grain or sourdough. Old cheddar, cut or shredded - no slices. Butter the top, set on heated griddle buttered side down, and butter the top. Turn, pressing periodically when the bottom is golden, and cook until top and bottom are crisp, and the cheese oozy. Good with a salad - a wedge of iceberg is good with dressing - or sliced tomatoes. The sandwich is subject to dressing up: On the bottom slice, add sliced tomatoes, thinly sliced sweet onion or ham, caramelized onions or sautéed mushrooms if you have them in the fridge, strawberry jam, yes! - or salsa, chutney or chili sauce, bread and butter pickles, sliced dills, roasted sweet peppers ... or make combinations: Brie and cranberry sauce, provolone or mozzarella with salami, pepperoni or prosciutto. And it's good with a fried egg on top.

CHUCK HUGHES Chef, cookbook author, TV personality and coowner of Garde Manger and Le Bremner in Montreal My go-to emergency meal starts with a jar of PEI bar clams. A jar of these beauties can be found across Atlantic Canada. If you don't live there, have a buddy bring you some. The meal will be determined by whatever I have in the pantry. If it's dried pasta, then I'm making a simple clam pasta, if I have some potatoes and onions, it's clam chowder. The clams just need to be chopped up, the clam juice added and a bit of butter and cracked black pepper and it's good to go.

MICHAEL AND ANNA OLSON Chefs, educators, TV personalities and cookbook authors For us, a quick meal also has to be comfort food, and choucroute garnie is as quick and interesting as you can get. We usually have an assortment of sausages in the freezer that come from our local butcher or the Polish superdelicatessen. With a jar of proper wine sauerkraut in a shallow pan, we smother it with the assortment of sausages within quick reach: honey garlic, smoked Debrezeiner, kielbasa, maybe double-smoked bacon and yes, pork or veal wieners. Three minutes of assembly, 30 minutes in the oven while we take care of other things, and then the ridiculous parade of mustards that reside in the fridge door. And, of course, some sour cream for Anna. - Michael Olson ANITA STEWART Cookbook author, food laureate at the University of Guelph and founder of Food Day Canada A quick crustless quiche. You can add a myriad ingredients - sautéed mushrooms, steamed asparagus, a few stalks of leftover stir-fried broccoli, one of those grilled sausages that no one had room for at the end of a summer barbecue. Bits of cheese can be shredded for the topping or use a lovely Canadian marble or cheddar. A bit of flour added to the egg helps it puff up and give it some texture. And the bonus? It's Canadian dairy and eggs at their very finest! A perfect weekend morning breakfast or a quick weekday supper.

RICARDO LARRIVÉE Cookbook author and TV personality The quick favourite in my family is a risotto using whatever we have left in the fridge. You could add asparagus: Blanch it in the broth that will be used for the risotto, or broil stalks on a baking sheet. Add the asparagus pieces as you finish cooking the risotto. Or green peas: Defrost the peas under hot running water and add to the risotto at the last minute - this is very good with spicy sausage. Or butternut squash: Cook diced squash in a little butter in a skillet, and add as you finish cooking the risotto.

MICHAEL SMITH Chef, cookbook author, TV personality and chef/co-owner of the Inn at Bay Fortune Every parent scrambling to pull their family together around the table knows the power of pasta - a simple meal you can throw together in the time it takes to boil water and cook noodles is straight-up gold.

Crisp a handful of chopped bacon slices, lightly brown a couple chopped onions and a few cloves of minced garlic. Add a can of diced San Marzano tomatoes that you just happen to have lying around because you're an obsessive chef ... and a generous sprinkle of oregano, bring to a simmer, et voila! Best of all? You can stir in a full package of baby spinach with the steaming noodles to add a jolt of tasty green goodness.

SURESH DOSS Food and travel writer, CBC Radio personality and food tour guide A colleague introduced me to an Egyptianstyle ful medames a few years ago, and I've created a version that has become my goto emergency meal. Take three to four types of canned beans; I like the combination of kidney, black, pinto and navy beans. Use a mortar and pestle to make a basic sambal with garlic, chilies, salt and pepper. From there, add some cumin seeds or coriander, or make it spicy with Szechwan peppercorns and chili flakes. About a tablespoon is plenty. Save the liquid from one can of beans and drain the rest. Warm all the beans and the liquid in a pot, add the sambal and cook for about 5 minutes.

Finish with two tablespoons of good-quality tahini, which gives it a luxurious creaminess. I usually cook up a pot Sunday night and portion it - that way I have a quick breakfast or midday snack. If you have time, serve it with a fried egg on top.

Associated Graphic

Chef Michael Smith says a simple pasta, top, is a quick way to feed a hungry family. Ricardo Larrivée likes making a risotto, above, with whatever is left in the fridge, in this case, asparagus.

HANDOUT (PASTA); JULIE VAN ROSENDAAL/THE GLOBE AND MAIL (RISOTTO).


Huh? How did I get here?
Return to Main Rex_Murphy Page
Subscribe to
The Globe and Mail
 

Email this article Print this article

space  Advertisement
space

Need CPR for your RSP? Check your portfolio’s pulse and lower yours by improving the overall health of your investments. Click here.

Advertisement

7-Day Site Search
    

Breaking News



Today's Weather


Inside

Rick Salutin
Merrily marching
off to war
Roy MacGregor
Duct tape might hold
when panic strikes


Editorial
Where Manley is going with his first budget




space

Columnists



For a columnist's most recent stories, click on their name below.

 National


Roy MacGregor arrow
This Country
space
Jeffrey Simpson arrow
The Nation
space
Margaret Wente arrow
Counterpoint
space
Hugh Winsor  arrow
The Power Game
space
 Business


Rob Carrick arrow
Personal Finance
space
Drew Fagan arrow
The Big Picture
space
Mathew Ingram arrow
space
Brent Jang arrow
Business West
space
Brian Milner arrow
Taking Stock
space
Eric Reguly arrow
To The Point
space
Andrew Willis arrow
Streetwise
space
 Sports


Stephen Brunt arrow
The Game
space
Eric Duhatschek arrow
space
Allan Maki arrow
space
William Houston arrow
Truth & Rumours
space
Lorne Rubenstein arrow
Golf
space
 The Arts


John Doyle arrow
Television
space
John MacLachlan Gray arrow
Gray's Anatomy
space
David Macfarlane arrow
Cheap Seats
space
Johanna Schneller arrow
Moviegoer
space
 Comment


Murray Campbell arrow
Ontario Politics
space
Lysiane Gagnon arrow
Inside Quebec
space
Marcus Gee arrow
The World
space
William Johnson arrow
Pit Bill
space
Paul Knox arrow
Worldbeat
space
Heather Mallick arrow
As If
space
Leah McLaren arrow
Generation Why
space
Rex Murphy arrow
Japes of Wrath
space
Rick Salutin arrow
On The Other Hand
space
Paul Sullivan arrow
The West
space
William Thorsell arrow
space





Home | Business | National | Int'l | Sports | Columnists | The Arts | Tech | Travel | TV | Wheels
space

© 2003 Bell Globemedia Interactive Inc. All Rights Reserved.
Help & Contact Us | Back to the top of this page