Global Cuisine

This is one of my favorite winter casseroles based on a recipe from The Best Make-Ahead Recipe Cookbook. You can make it in one large 9x13 pan or prepare two 8x8 square pans, and bake one and freeze one for another time. To freeze, wrap casserole in plastic wrap and then cover tightly with foil and freeze for up to 3 months.

To serve, unwrap casserole and let sit at room temperature for 30 minutes, then cover with foil and bake for 30 minutes at 375F. Remove foil and continue to bake about 50-60 minutes longer, until cornbread is golden and filling is bubbly.
 
It helps to have everything prepped – onions chopped, beans drained, garlic minced, tomato cans opened. Once you begin, the recipe comes together quickly. Don’t start the cornbread until the filling is done and in the pan.

Eggplants are some of the most unique and interesting vegetables. Many of us in the States are only familiar with the large and bulbous globe variety. But there are many more to be found elsewhere in the world. Eggplants, also called aubergines, are native to Asia with many different varieties found throughout the continent. Asian eggplants come in many different shapes, colors, and sizes. Some berries—as they are botanically referred to—are thin and long, others short and spherical. Colors range from white and green to purple and almost black with some even striped. A thinner skin and milder flesh make the Asian varieties much more prized than the oftentimes bitter globe.

You don't have to go all the way to Asia to find some amazing specimens. Many are available in Asian markets, farmers' markets, and even as plants in garden nurseries. I've found many in my local international market, such as the small Indian variety, which I used in this green curry. For this stir-fry recipe I use the long Japanese variety. I quickly toss chunks of eggplant in a hot wok and add a sweet-tart sauce, chile pepper, and Thai basil. The dish makes a wonderful appetizer or vegetarian main course when served with rice. A fast meal with fresh vegetables is the best way to enjoy the bounties of summer.

If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal. A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can't have your food touching (you know who you are) it's okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together. If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.

Since I live in Southern California, I really should speak Spanish. It’s not like I don’t know any Spanish. I know a few essential phrases, such as Buenas dias. ¿Cómo esta? Muchas gracias. And ¿Puedo tener huevos rancheros, por favor?

It’s not much, but it’s gotten me by so far, especially the last one. Knowing how to ask for huevos rancheros is muy importante since it’s one of my favorite dishes for brunch. I ate heuvos rancheros for the first time 10 years ago in Chapel Hill, NC. Since then, I’ve eaten heuvos rancheros all over the country, from San Diego, CA to Miami, FL, and I can say two things for certain about them:

1. I’ve never had heuvos rancheros prepared the same way twice.
2. I’ve never had a dish of heuvos rancheros I haven’t liked.

Heuvos rancheros refers to a dish containing eggs and tortillas. It is one of those gloriously laid back dishes that seems to turn out well no matter how much (or little) effort goes into making it and no matter which ingredients are used. As with any regional dish, I’m sure there are many recipes for “the right way” to make them. If so, I don’t have it. I’m always altering the ingredients based on what is available seasonally and what I’m in the mood to eat.