“Food is a thread that links us all to the past, to our homes and our ancestors. It is also a means of communication, a way to bridge cultures in build community.”
This is a quote from the introduction of “Home And Away: Simple, Delicious Recipes Inspired By The World’s Cafés, Bistro’s And Diners” by Randy Shore, and Darcy Shore, a cookbook which celebrates the diversity of food. The recipes in this cookbook are the authors take on the most memorable dishes from their extensive travels.
Each of the recipes includes a brief description at the beginning and clear instructions. For recipes with unusual ingredients, there is also a highlighted portion explaining what it is and where you might find it. Chapters include “East Asia and Australasia”, “Africa, India, & West Asia”, “Europe”, and “The Americas”.
Disappointingly most of the pictures are not of the actual food. Many of the pictures are of an unusual ingredient or one which the flavor hinges on. Many of the recipes do include unusual ingredients, but this is to be expected. If you want to have an exotic flavor you’re going to need a few special ingredients.
Sprinkled throughout the book are pages with “food memories”. These feature a restauranteur and their views of home cooking and cooking various international cuisines. It is interesting reading how these chefs feel culture has influenced their outlook on food.
Overall I enjoyed the book thoroughly. There are a lot of recipes included that do seem to be much more approachable takes on traditional versions.
Because I think it would make a terrific side dish any time of year, but especially for the upcoming holidays, I have included the Confetti Corn recipe.
- 6 slices bacon reserve, 2 tablespoons fat
- 4 ears corn, fresh
- 3/4 cup onions, diced 175 mL
- 2/3 cup red bell peppers, diced 160 mL
- 3 tablespoons jalapeno, minced
- 1/2 cup cream cheese, 4 ounces or 125 mL
- 1/2 cup chicken stock, 60 mL
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon chipotle, ground
- 1/2 cup green onions, chopped 125 mL
- In a large frying pan on medium low heat, fry bacon until crisp. Drain on paper towel, chop coarsely and set aside. Reserve 2 tablespoons baking drippings.
- Stand corn ears pointy end up on a cutting board and run a sharp knife along cob to remove niblets.
- In a large frying pan, warm reserved bacon drippings and sauté corn, onions, bell peppers, and jalapeno, stirring just until softened, about five minutes. Add cream cheese, stock, salt, pepper, and chipotle and still until cheese melts and mixture coats vegetables. Remove from heat, stir in bacon and green onions.