A quick (and complimentary) voyage to sample global recipes

(Jan. 9, 2009) Around the world in 875 words provides a study of global cuisine. Collaborative individualism is the relevance of culinary fusion. What the world eats is a celebration of diversified flavors. Acquisitions of a full plate lend credence to a phenomenon of perceptions and perspectives. The tour is beginning and there are plenty of seats. Hop on and enjoy, learning about our differences can be a fun ride.

 

First stop is Australia. Dense pine forests, lush green pastures and crisp, clear waters provide a rich cuisine that is indicative of the native land. Indigenous foods are awakening to an innovative menu that acknowledges the past and present.

Lemon Myrtle is a Queensland rainforest tree that is known for its intense green lemon scented leaves. Lemon myrtle leaves can be purchased fresh or ground. Saute calamari in olive oil, garlic and lemon myrtle for an appealing twist. If calamari is not one's fancy; saute scallops, prawns, roasted garlic and a few teaspoons of lemon myrtle in a cream sauce over linguini. Citral is the essential ingredient of lemon myrtle and its natural oils emulsify marvelously with cream sauces.

Everybody on board, the Republic of Chad is next. Chad is located in Central Africa. The terrain consists of a large arid central plain, desert in the north, mountains in the northwest and lowlands in the south.

The cuisine of Chad varies according to regions and ethnic groups. Millett and sorghum are staple foods in this region. Millett is one of the oldest foods known to humans and ranks as one of the most important grains in the world. Millett is used in different cultures in many diversified ways and has a slight sweet, nutty flavor. Millett added to rice dishes can add a unique taste and a multifaceted texture. Millett is very nutritious and high in protein.

The Hunzas, who live in the Himalayan foothills, use millet to make bread (Chapatti). In India, millet is a major component of roti (flat thin pancakes). In Eastern Europe and Africa, millet is the basis for porridge.

Sorghum is one of the top five grains in the world. It originated in Africa and favors very dry conditions. The plant grows over six feet tall, although many varieties have been cultivated into smaller breeds.

Sorghum is commonly eaten with the hull, which retains the majority of the nutrients. The plant is high in fiber, iron and protein.

Culinary historians believe sorghum was probably brought to the United States by African slaves, who cultivated it in the Southern states. Today, it is used primarily for animal feed. Sorghum is also used around the world to brew beers.

Moving directly from the blazing furnace of Chad, grab your winter coat as we approach Bargteheide. Bargteheide is a sector in the district of Storman, which is located in Holstein, Germany. Sauerkraut, kielbasa and boiled potatoes are a favorite.

Kohlrabi is also very popular. For those who are not familiar with kohlrabi, it is a member of the cabbage family. Kohlrabi was first grown in Europe around 1500 and was imported into America approximately 300 years later. The base has a turnip-like appearance topped with large green leaves. Both sections can be used for cooking.

Following are interesting facts about the population of Bargteheideaccording to the "Hungry Planet". "Daily caloric intake per person: 3,496. Annual alcohol consumption per person: 13.1 quarts. Overweight population, male/female: 64/54 percent. Meat consumption per person per year: 181 pounds. Sausage consumption per person per year: 67 pounds."

Don't take off your coat — in fact, I highly suggest that you bundle up! Ulaanbaatar is our next destination. Ulaanbaatar, Mongolia emerged from the Soviet-style Communism in 1990. Many families have found the country's new market economy difficult to manage.

Red meat, more specifically mutton, is an integral part of the Ulaanbaatar's diet.

Mutton is an older, mature sheep. Older sheep produce a richer flavor; but if not cooked properly, it can be very tough. Mutton should be cooked at a low temperature for a long period of time. Most Americans have never tasted mutton, but we are in the minority. Mutton is consumed in great quantity and with great gusto throughout the rest of the world.

We have traveled the world and it is time to get back to the good old USA. Playoffs are around the corner, parties are in full swing and dips are a sure crowd pleaser.

A layered dip is not only tasty but has a "wow" presentation and endless possibilities. The dip should be served in a glass bowl to enhance the beautification. Following is a suggestion for a Mexican dip. Measurements depend on the size of the bowl.

Start with a layer of refried beans. Add guacamole, followed with a mixed layer of chopped black olives and jalapeños. The next level should consist of finely chopped tomatoes, followed by finely chopped lettuce. Smooth a layer of sour cream and top with a mound of shredded sharp and pepper jack cheese.

Your guests will not only be cheering for their favorite team but will give a high-five for this creamy, delectable dip.

Secret Ingredient: Blessings. "Blessings come in all shapes and sizes. It is important to take a moment and appreciate the many blessings in a given day.

For more information about cooking or entertaining tips, contact Deborah Lee by e-mailing kidsunited@comcast.net.