World Cuisine

Please join us for a mucho dog-gone fantastico Tex-Mex BBQ Fiesta! Bill and I are having a party. So far, so good. But, how can I guarantee a dog-gone fantastico meal in Palm Beach when I need a genuine dog-gone Texan to prepare it. Count me out; I grew up in California where Mexican cuisine actually looks pretty and healthy. Not so, Texas. I need someone who understands brown – not green.

The Homesick Texan Cookbook - by the real purdy Lisa Fain - to the rescue. Firstly, I appreciate anyone who “after a fruitless search for tastes of Texas in New York City, takes matters into her own hands.” Secondly the dishes in her ‘own hands’ are wonderful!

Let’s cut to the chase; if you want to cook The Homesick Texan way, you can probably avoid buying cactus but you cannot avoid finding a source for Ro-Tel, a “spiced up can of tomatoes and chiles that is a standard ingredient in any Texan’s larder.” With the above-mentioned Ro-Tel tomatoes you can produce the perfect Chile con Queso. ‘Nuf said. That and a kitchen filled with iron skillets and a thorough knowledge of chiles, starts the delicious trek back to Texas and Tex-Mex heaven.

Long before I was a cooker, I was a reader and a writer. I was one of those kids who had to be told not to read at the dinner table, and I was writing “novels” on my red Olivetti Valentine typewriter in fourth grade. The reading and eating experiences are paralell for me insofar as I reject “junk” in both areas of my life (most of the time).  This doesn’t mean that I am re-reading all of Shakespeare on a monthly basis, any more than I eat nothing but seared Ahi tuna and flageolets with shaved truffles. I read all of the Twilight books, I read mysteries as an escape when I am stressed, and I used to enjoy the odd Cheeto and french fry before they were banned from consumption in this life. Mostly, though, as I prefer a well-prepared meal with beautiful, whole ingredients, I prefer a well-written book with beautiful, thoughtful ideas.  After consuming either of these, I am well nourished.

I first heard about The Last Chinese Chef on “The Splendid Table,” when author Nicole Mones was interviewed by host Lynne Rosetto Kasper. I was intrigued by the discussion about “real” Chinese food, the Chinese food that we rarely see in this country, and about the emphasis on characteristics like texture for the sake of texture.

“Despite all the terrible terms that have been attached to tofu, it is still considered a good four-letter word by countless people. “ That’s how Andrea Nguyen begins her latest cookbook, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home

I share Nguyen’s feelings about tofu. It’s an unjustly maligned food. I’ve encountered numerous people who say they hate tofu even when they’ve never eaten it. Why the tofu antipathy? I blame Tofurky and other soy “meats” for defaming tofu’s reputation. Proteins should know their place: bacon should be bacon, sausage should be sausage, and tofu should be tofu.

Andrea Nguyen understands this, which is why she has dedicated an entire book to this ancient Asian staple. Nguyen, a respected writer and teacher, deliciously demonstrates her knowledge of and love for tofu. She tells the history of tofu —which was created during the Han Dynasty (201 BCE- 220CE) — includes a Homemade Tofu Tutorial for do-it-yourself-ers, and offers nearly 100 tempting recipes from soups to desserts.

If you think tofu is simply that white block of soy you find in the refrigerator section of your supermarket, then you’re in for a surprise.

Noodles Every Day features quick and easy recipes. For these recipes you will need the basics of an Asian pantry which are explained in detail in an early chapter. All are available at an Asian grocery store or online. However a few recipes have some more exotic ingredients like garland chrysanthemum leaves or silver pin noodles. All the recipes are titled descriptively so Pad Thai becomes Stir-Fried Rice Sticks with Tamarind Sauce, Dried Shrimp, Tofu, Sprouts, and Eggs.

Over the years I've had very good luck with author Corinne Trang's recipes and this book is no exception. Her Somen Noodles with Shrimp Curry and Peas uses less than 10 ingredients and is the perfect kind of one pot meal you'll likely be able to make with peas and shrimp in your freezer and without a trip to the store. The book is divided into sections based on the type of noodle you are using--egg, rice, buckwheat, etc. and it also has a section on buns, dumplings and spring rolls.