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Ingredient Sun Apr 08 2007
In the Can
Today’s New York Times magazine section features an article on canned foods in their “The Way we Eat" section”. The piece, written by Christine Muhlke, focuses on Nancy Silverton’s new book “A Twist of the Wrist: Quick Flavorful Meals with Ingredients From Jars, Cans, Bags and Boxes”.
Silverton’s goal is to further simplify cooking at home by “greenlighting prewashed salads, canned peas, jarred mayonnaise, boneless chicken breasts, and more…” Cooking at home using canned ingredients (especially wintertime in the Midwest) is nothing to be ashamed of! May I suggest a locally produced canned selection to add to your pantry; the fine selection from Ebro Foods.
According to their website (which is under construction) this family owned operation was founded in 1965, with roots in pre-revolutionary Cuba. The modern facility, located here in Chicago, boasts a unique line of Cuban, Mexican, and Latin American products, including a fantastic can of Cuban style black beans that are truly a meal in a can. Part of their “ready to eat” line, the black beans are packed with flavor and are a perfect addition to a hearty breakfast (the savory sauce mingling with the runny yolk of an over-easy egg is a miracle), or a no-brainer side dish at your next barbeque. The Fabada, chock full of meaty surprises, is a far better quick supper than a can of Chunky soup with sirloin.
The canned delights of El Ebro take a bit of searching out; generally available at Cermak Produce and select small groceries - you might have to hunt them down since they don’t seem to be available at your average supermarket. Well worth the work, however, El Ebro is a fantastic product!
Wendy / April 8, 2007 9:49 PM
HarvesTime produce on Lawrence (near Rockwell) carries lots of El Ebro stuff, and I think Costco carries supersize cans of El Ebro garbanzos.