Global Cuisine

thousandhillscoverJosh Ruxin did not write a book about food, although his story takes place against a backdrop of heart-wrenching hunger and Eden-esque abundance, tracing a journey from famine to feast.

He did not write a book about restaurants, although he tells how two American ex-pats created one of the hippest dining establishments in Africa.

He did not set out to write about good and evil, but his book describes one of the most horrific genocides in human history, and the astonishing efforts of both the victims and their persecutors to find forgiveness and redemption.

He didn't even write a love story, although A Thousand Hills to Heaven centers on two people who are very much in love—young Americans you might meet at a party, endowed with the same hearts, brains, and DNA as you or I—but who found the strength to work a thousand miracles in a land God forgot.

And he certainly didn't write a cookbook, but he concludes his story with six recipes that will make you want to head for your kitchen and light your grill to try them.

What he did write is one of the most extraordinary narratives of hope I have read in decades—a book that, just for reading it, makes you aspire to be a better person.

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couscousisraelveggiesbowlTraditional couscous has a home in the flavorful cuisines of North Africa. Tunisia, Morocco, Egypt, and Libya have perfected a small grained, steamed couscous that contrasts well with their spicy sauces. Preparing authentic couscous requires a steamer and considerable patience. The result, while delicious, is too time-consuming for most people.

Instant couscous is now widely available, made with either white or whole wheat flour. Requiring only 10 minutes in a hot water bath, this small grained version is perfect for a grilled vegetable couscous salad.

There is also a larger pearl-sized, "Israeli" couscous, which is prepared in a manner similar to risotto. The grains are first lightly toasted in olive oil, then a liquid is added. The grains soak up the liquid as they cook and expand 2-3 times their original size. With the addition of vegetables or meat, this version can easily be a main course.

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sweetsourshrimp.jpg Spicy and tropical flavors always transport my imagination to lush jungles or azure beaches belonging to more temperate climates. Mexican food in particular has that effect on me. At home whenever I want to add a south-of-the-border touch to recipes I reach for dried chiles.

Ancho chile powder, made of ground dried poblano peppers, lends a smoky and earthy flavor to recipes (think of the many famous mole sauces). Combine it with lime juice and oil and you have the perfect Mex-like marinade for meat or fish. In this case it's shrimp, briefly marinated and then grilled. Paired with a fresh salsa, it's a summery dish that serves well as a quick appetizer when friends stop by.

The grilled shrimp is spicy and savory whereas the mango salsa is sweet and tangy. It may sound a bit unusual to have fruit in a salsa, but it's not uncommon in Mexico and the Caribbean. Fruits indigenous to these areas are utilized in many different ways in recipe preparations.

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blackbeannachosAmong all the international foods enjoyed in this country, Mexican food is one of the most popular. It's hard not to love Mexican food: the spiciness, complex and earthy flavors, and multiple textures. It's truly soul-satisfying comfort food. And why shouldn't we like the food of our neighbors? Though we don't always behave so neighborly. With all that's happening right now with Arizona's proposed new immigration law, we can't forget that immigrants built this nation and Mexican-Americans have contributed much to this country.

Cinco de Mayo, the fifth of May, is the day that commemorates the Mexican defeat of the French army in Peubla in 1862. In Mexico, Cinco de Mayo is not an official holiday and it's not often celebrated. Here in the States we celebrate it as a day of Mexican heritage with lots of food and drink. And what's a Mexican celebration without those two party necessities?

This traditional Mexican snack/appetizer consists of tortilla chips topped with black beans and queso, placed under the broiler so the cheese turns oozy. It's all topped with chunks of tomato and avocado, sliced scallions, and pickled jalapeños. This party food is meant to go with drinks, so grab some Margaritas and dig in. 

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ImageCongee is rice served "wet" in a broth with vegetables, tofu, meat, seafood, or poultry.

Congee is the Asian equivalent of Jewish chicken soup, perfect when the weather is cold and damp or you're fighting off a cold. Served in a variety of ways, depending on the country of origin or what's in season, the basic dish is made with cooked rice, a liquid, and flavorings. You'll find dozens of authentic, regional recipes in cookbooks and online, but in our kitchen "congee" is another way of saying repurposed deliciousness.

Whatever we don't eat at a Japanese, Chinese, Vietnamese, or Thai restaurant we bring home. Invariably, a container of rice is included along with the kung pao chicken, tempera shrimp and vegetables, stir fried beef with broccoli, or sweet and sour pork that we couldn't finish.

Reheating these dishes at home is one option, but transforming them into congee is better. For example, converting vegetable and shrimp tempura into an aromatic, deeply satisfying and delicious congee is one way this simple technique can turn left-overs into the best comfort food you've ever eaten.

Tempura Vegetable and Shrimp Congee

Serves 2
 
Time 30 minutes
 
Ingredients
 
2 tempura shrimp, tail removed
4-6 pieces tempura vegetables
1 cup cooked rice
1 garlic clove, skin removed, finely chopped
4 cups spinach leaves, washed to remove grit, stems and leaves finely chopped
4 shiitake mushrooms, washed, tips of the stems removed, thinly sliced
1/2 cup corn kernels, fresh or from a can
2 cups water or miso soup or a combination of both
1 tablespoon olive or sesame oil
Sea salt and pepper to taste
 
Method
 
Cut the shrimp and tempura vegetables into bite-sized pieces and set aside.  Saute on a medium-low flame the garlic, shiitake mushrooms, and corn kernels until lightly browned. 
 
Add the cut up spinach and water or a mix of miso soup and water. Raise the flame and simmer 10 minutes.
 
Add the cut up tempura vegetables and shrimp to the broth. Stir well and simmer 10 minutes.
 
Add the cooked rice, stir well and simmer a final 5 minutes.
 
 
David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook.