Easy Winter Dishes

 The best thing about January is that it's a time to relax. Gone are the hectic holiday meals and harried work days leading itno parties. It's simply a month to just take it easy. That also applies to cooking.  A simple and easy meal and dessert is all you need.

Regular contributor David Tanis wrote about this in yesterday's New York Times Food section. He believes on easing up on cooking and baking yet retaining flavor.It also doesn;t have to feel restrictive either and if you want to keep it festive then do so. he offers three dishes - carrot -leek soup with miso followed by baked fish with mushrooms and ginger. Dessert is  triple sesame tea cakes. Mr. Tabis uses Asian pantry staples like miso and ginger for the savory dn toasted sesame oil for the cookies.The influence gives all three recipes oomph and elevates them from just plain winter dishes to something special despite their easiness. The soup starts with a homemade vegetable broth made from the leeks and carrots. They're  first sauteed in butter  and then simmered in salted water to create a fragrant broth.Both sare preed to gether for a creamy mouth feel and then the miso is added,It can be yellow or white however the yellow is saltier . If you want to taste te veggies then use the white instead.

As for the dush Mr. Tanis recommends eihter halibut, bass or grouper. They;'re baked in just salt and pepper. while they're baking make the mushrooms. These are shiitake ones, without the stems cooked in soy sauce and ginger. This sauce is then spooned over the fishn and put back into the oven to be baked fo twenty minutes at or an  additional twenty to twenty-five minutes. You could sprinkle on scallions and cilantro springs for color and more flavor. Make sure to pou any gingery pan juicings over the fish. End the meal with simple triple sesame tea cookies.This is an easy cookie dough enhanced with the toasted seasame seed oil along with tahini or sesame paste.Te liquids are blended first with  a mix of  flour  and baking powder slowly added in later. It's then rolling the dough into walnut sized  balls followed by rolling them in sesame seeds. Bake them for twenty minutes at 350 degree Farenheit. A nice drink for this meal would be a hot  ginger or green tea ,

Janiary should be a simple time with easy meals. Make these recipes for that simplicity  but with flavor. They're a great meal that can be easy to make and delicious to eat.

Tahini Savory And Sweet

Tahini is a staple in Middle Eastern cooking and baking.It adds so much to main meals and sweets, giving them a unique flavor and certain creaminess. What's great too is that home chefs can experiment with it, incorporating it into all sorts of recipes.

Yotam Ottolenghi extolled its' virtues in an article plus recipes in yesterday's New York Times Food section. Tahini is n ancient dish, from the Arabic and it means to grind.It's also prevalent not only in Greek cuisine but surprisingly Vietnamese and Southeast Asian as well. It can be made it home, using hulled sesame seeds and olive oil. If not, look in Middle Eastern shops or online. The best according t Chef Ottolenghi is the Al Arz from Israel and Al Taj from Lebanon. He also recommends the  famed "camel tahini" Al-Jamal from Palestine. There is also the Jebrini brand, one of the oldest manufactured, from Israel, made in East Jerusalem. The third  generation of this 130 year old business use the best sesame seeds from the coveted humera variety of Ethiopia. Then the seeds are hulled and hand ground in old millstones, that are 200 years old. Tahini manufacturers are not that careful, allowing for hulls and over roasting - which leads to a bitter tasting spread.

Tahini can be used in both savory and sweet recipes. A Palestinian main course is lamb siniyah, where the condiment is poured over cooked lamb and then baked in the oven. The tahini is baked into a thickly, rich crust, like the mashed potatoes topping a shepherd's pie.It can also be made into a tasty dressing to be served over a tomato and cucumber salad. Try it on any barbecued chicken or steaks this barbecue season. Tahini goes well with sweets too, and Chef Ottolenghi gives two dessert recipes. The first is a sesame, date and banana cake  enriched by a tahini -cream cheese icing. This last is definitely healthier than the regular cream cheese icing, because it doesn't have all that confectioner's sugar.There's marscapone cheese and brown sugar for tartness and flavor. Two tablespoons of sesame seeds are in the fruit rich cake along with three tablespoons of tahini.It laso is the star of Chef Ottolenghi's oat and tahini cookies.A quarter of a cup of it is mixed in with oats, dark brown sugar and hazelnuts.Melted dark chocolate is drizzled on top of these gems for added decadence.

Tahini is definitely a worth try in both savory and sweet dishes. Try it drizzled over barbecue chicken or a tomato salad.Use it in an icing or as a boost to cookies. It's delicious , adding oomph to any dish.

Discover Israeli Cooking

Many Americans have a narrow knowledge of Israeli cooking. They think it could be halvah and tabbouleh , possibly falafel If they're a bit more sophisticated , they may know of hand rolled bagels and za'atar the mixed bag of spices used in cooking.However it's a bit more than just those . It's one of the most flavorful and varied of Mediterranean cuisines. It has ancient grains and fresh herbs along with much loved meat dishes and cool salads.

Melissa Clark explored this in her Cookbooks column in Wednesday's New York Times Food section.She reviewed and tested some of the recipes in Zahav: A World Of Israeli Cooking (Houghton Mifflin Harcourt publishers),written by restaurant owner, Michael Solomonov and Stephen Cook. Both are co-owners in the wildly popular Philadelphia restaurant Zahav.It's much more than just a cookbook,veering into memoir territory. Not many cookbooks have an account of a brother's death by a Lebanese sniper or his feelings about being shipped off to a boarding school. The recipes are perfect for any novice home chef . They are direct, simple and immediate. There is a recipe on the gaining in popularity za'atar, a mix of common and exotic spices and harissa, the fiery red pepper paste from North Africa.Of course there are several recipes dedicated to tabbouleh along with hummus which figures huge in the Israeli diet as it does throughout the Middle Eastern world.The main star, though, is the sesame paste tahini. It's used in so many dishes, from savory to sweet being the backbone of both main courses , sides and desserts.There is a caveat to the book though, Ms. Clark warns, some of the ingredients may be hard to find in an American supermarket. A trip to Amazon.com can solve that.

Ms. Clark includes two recipes in her review. One is a pastel, an Israeli meat pie, similar to the Greek pastitsio.It has spiced ground beef along with carrots and onions along with parsley , dill and sesame seeds. However , instead of using pasta or lasagna as layers as the Italians and Greeks do, puff pastry is used, creating a take on a Cornish pasty,She also includes a simple recipe for halvah that requires - what else - tahini.It's as easy to make as simple fudge and a great end to any of the meals in the book. For those who love hummus , there is a snippet of advice as well. Chef Solomonov recommends using overcooked chickpeas for it. They create a dip with an almost buttercream consistency where it  silkily melts on the tongue. His hummus is the star of the restaurant, with all the flavors, including lemon and garlic  being equally balanced in a perfect blend.Any of these recipes could work well at a fall dinner party, especially the pastel served with a good red wine. The halvah would be nice to make as a dinner party or holiday gift.

Israeli cooking is so much more than just hummus and tabbouleh .It is a wide variety of meats and vegetables cooked fresh with exotic spices.Chef Solomonov knows this and displays it in both his restaurant and cookbook, Zahav,A World Of Israeli Cooking.

The Most Perfect Dumplings

New York City is known for it's big Chinese community. The community has given the city some of the best recipes and dishes from Beijing duck to dumplings. It's the last that making waves again. Dumplings are becoming hot again  -although they never went out of style.There are some new variations as well as traditional dumplings too.

New York Times Dining regular, Jeff Gordonier has  the lucky assignment of tasting and rating some of New York''s best dumplings.He has found traditional ones in Queens' Flushing where there is the second largest Chinese population in the world. Here dumplings are made the old fashioned way but with a spin - lamb is used. The ingredient, more suited to Mongolian tables, are a big draw at Mission Chinese Food on Manhattan's Lower East side. These were so popular that the restaurant;s chef and recipe's creator, Danny Bowien has made close to 1,000 on some days.

The dumpling takes on a funky New York neighborhood twist too. Mr . Gordonier was also fortunate to try the pretzel dumpling which has a funky inside and a chewy pretzel like outside. The inside can be made of a tasty pork a d scallion or a variation on chicken parm. There are also fillings such as pad Thai, cheesesteak and barbecued pork. Another restaurant, the trendy Brooklyn Red Farm creates dumplings that look like small golden crabs,complete with black sesame seed eyes. Dumplings are easy to make at home as well and you can try these with any number of ingredients.

Dumplings are definitely hot right now however there was never a time when they weren't popular. Go to Manhattan to sample these tasty treats. If not make them yourself, whether with the traditional or new trendy ones. Either way ,it makes for some good eating.

Open Sesame

Hard to believe one tiny little seed can be so versatile. That's the case with the same seed.It can be used as decoration or mashed in a dip.It 's an ingredient every home chef should have on the ready. Sesame seeds are a kitchen must have.

Sesame seeds come from the sesame plant  which has been cultivated for the last 5,000 years.Its' origins started in India however it was then replanted to Africa , primarily the North Saharan region. It has the highest oil content of any oil seed, You can store sesame seeds for a long time thanks to a sturdy and durable shelf life. It is also rich  in antioxidants and Omega 6 fatty acids.Sesame seeds are also abundant in carbs as well  as amino acids and essential fatty acids Unfortunately it could trigger bad allergic reactions  such as rashes and wheezing. Sesame seeds are about 2 to 3 millimeters in length and are always oval shaped. Their colorings vary from a creamy white , to sand to beige to a honeyed brownand black.

Sesame seeds are used the world over. Greeks Arabs and Turks use it to make the creamy dip tahini as well as oil.Ancient Greeks made a delicious candy called halvah  of it and the sweet  is still sold in stores today. They also make a crunchy and addictive bar with the seeds and honey. Italians use it to cat breads and breadsticks while.the Chinese like their sesame seeds in fried balls. Indian cuisine calls for black version in both sweet and savory balls. North Africans strictly use it with any kind of fish and lobster. What we Americans use it for is simply a topping mostly for hamburger buns  and benne ,a South Carolina crunchy cookie that had its' beginnings in West Africa, probably Benin.The Japanese like it to give sushi and salad flavor and crunch.

Sesame is a versatile seed that can be used in a variety of different ways. Try it in a salad the way the Japanese do or in a crunch cookie such as benne. It is a delicious way to experience this intriguing seed

Sesame is agreat