Welcoming With Food

Many people, including a vast majority in this country tend to view  refugees with a jaundiced eye.Yet, they can contribute so much to a country, including an ancient cuisine that's full of flavor and variety. French chefs know this and they are letting these new arrivals their day - in the kitchen.

Alissa J. Rubin wrote about this phenomena exchange in today's New York Times Food section. The movement is called Les Cuistots Migrateurs or the Migratory Cooks and was created by two innovative and intrepid French entrepreneurs Louis Jacquot and Sebastian Prunier..They tracked down trained chefs who were among the millions seeking asylum in France and employed them , hopefully changing the way the French look at them.Refugees are usually seen as a drain on society pulling it down. By allowing them to be chefs again they contribute not just to society but add some spice literally to the usually staid Gallic cuisine. Les Cuistots Migrateurs  cook at the restaurant, Le Petit Bain,  owned by Monsieurs Jacquot and Prunier. Diners are greeted by the  sounds of world music.It seemed appropriate to hire the Syrians chefs to add their dishes and flavors to the menu.The co-owners were well traveled business men who had a shared interest in bringing the food they had tasted on their travels.Mr. Jacquot lived on the street foods of Southern Asia , Brazil and Latin America. while Mr. Prunier lived abroad in Hong Kong , Singapore and Shanghai, eating in private homes, experiencing family dishes.

This culinary wanderlust paid off. It brought about a restaurant that was accepting of this latest addition to French dining. Another catalyst was an event that the  two men attended a party at a non profit organization last fall.Migrants also attended and brought foods from their counties. This sparked an idea. They could sift through the refugees for those who were trained chefs. Mssrs Jacquot and Prunier had three goals. One of the most important was exposing native French people to the cuisines and cultures of these immigrants.They wanted to create jobs for them and the last, they wanted to change the way these newcomers were being seen. The chefs would be on hand to explain the dishes to diners.The chefs are from all over. There are three from Syria, one from Chechnya along with chefs from India, Ethiopia and Sri Lanka, Two chefs from Afghanistan and Tibet are scheduled to join as well. Classics such as kebbe, a kind of meatball made from ground beef or lamb with bulger or cracked wheat.Samosas are also on the menu as is quail with freekah or green Durham wheat along with mackerel cooked with peppers and tahini.

Any immigrant groups adds to a  country, especially to its' cuisine. It is a stroke of genius to let them cook and integrate their flavors into an established cuisine. We need to do the same here in the States

Grain Range

One of the best ways to cook healthy is to cook with grains.There are a wealth to choose from and each can be made in a variety of ways.Grains aren't just used in baking.They can make excellent sides and even be the base of some Salads.Once you know what they are and can offer , you can create good for you and good tasting meals. One of the most widely used and ever popular grains is barley.Most know it from soups,It' can not only add flavor but also thicken them so they can resemble pot ages. Barley is good on it's own and can be used instead of arborio rice for making risotto.Remember to buy the pearl kind.It takes less time and water to cook. You can use hulled barley but it will take about an hour to cook and will require more water.Another much eaten grain is buckwheat.It's technically not a grain but a gluten free fruit seed related to the rhubarb.It has a deep nutty flavor and goes well with mushrooms or caramelized carrots and onions.Of course everyone knows it as a chief ingredient in pancakes but you could also use it in a bacon and egg scramble.For a more interesting spin use it as a filler for stuffed cabbage instead of rice. Some grains are only being introduced to the American palate.There is freekah, a Middle Eastern grain popular in Egyptian cuisine.It's cousin to wheat and is best toasted.The reason being is that a crop burned thousands of years ago after a village was attacked and what was left was roasted chaff.The villagers loved the smokey roasted flavor.It can be served as a side with butter amid herbs or as a salad ,namely with fruit such as apples and pears.Teff is another ancient grain from Africa.The grains are very tiny, sort of like poppy seeds, and have both a bitter and sweet taste.It is gluten free and very high in Vitamin C and calcium.The flavor is both bitter and sweet like chocolate.It is versatile,being an excellent breakfast with maple syrup or for lunch and dinner ,stirred into stew. Amaranth is another grain with an exotic, yet pretty name.It is high in protein and lysine.Use it in pancake batter or as a salad.It can even sub in for farina during chilly mornings. Grains are a wonderful to expand your menu as well as bringing more nutrients int the family diet.Try any one to start the day or end a busy day. Any one is a great addition to meal time.