Comfort food from everywhere
Comfort food is part of many world cuisines, and a new cookbook called Home and Away (Arsenal Pulp Press, $24.95) is a satisfying source for easy, comforting dishes from countries near and far.
Written by Randy and Darcy Shore, a pair of food-loving travellers from British Columbia’s Sunshine Coast, the book offers a most digestible crash course on cuisines from home and Europe, the Middle East, Africa and South America.
Recipes were collected on many trips, from chefs, shopkeepers and cooks who were encountered in what the authors call “culinary enclaves … little places … mom-andpop shops.” Each dish is beautifully illustrated and complete with tips on ingredients.
Interviews with favourite chefs — such as Vikram Vij and his wife, Meeru Dhalwala, of Vancouver and Mario Batali of New York — make the book a good read, too.
Randy was a restaurant cook and now writes for the Vancouver Sun. Darcy works in a cooks’ supply store.
Their easy supper dish is based on halloumi cheese, native to Cyprus, but enjoyed all over the Middle East and usually grilled or fried. Similar to mozzarella in texture, but salty, this cheese was originally made with sheep’s or goat’s milk. Cow’s milk may also be used.
HALLOUMI SALAD
Serves: 4
1/2 pound (250 g) halloumi cheese
1/4 cup (60 mL) olive oil
1 tsp (5 mL) lemon zest (grated peel)
1 tsp (5 mL) fresh thyme
1 garlic clove, thinly sliced
6 cups (250 g) baby salad greens or arugula
2 tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) pomegranate seeds or dried cranberries
1. Cut cheese into slices 1/4 inch (6 mm) thick and blot dry with paper towels. Warm oil over low-medium heat in a wide, heavy, non-stick frying pan. Fry cheese slices in a single layer until golden, about 3 to 5 minutes per side. Remove from pan and keep warm.
2. Add lemon zest, thyme and garlic to oil in pan. Heat, stirring, for 15 seconds, then remove to a plate.
3. Arrange salad greens on four serving plates or one platter and top with cheese. Gently whisk lemon juice into oil mixture from pan and drizzle over salad.
4. Sprinkle with pomegranate seeds and serve.