A Hot Curry For A Cold Night

These are the nights for a fiery curry to warm us up after a chilly day out. It's like a quick vacation to a warmer climate where there are fragrant spices wafting through the air,It melds the familiar and exotic into a tasty dish that anyone will like. Not only that it;s an escape from the all too usual stews and chilis usually made around this time of year.

Curry was the topic of  David Tanis's City Kitchen column in yesterday's New York Times Dining section. He creates a lamb curry that anyone from chef to novice can easily make.It's marinated lamb chunks  that have been flavored with garlic, tumeric, and cumin along with cayenne for heat. The spices should be ground with a microplane so their full flavor can be appreciated. The mixture is then browned in the traditional  Indian butter ghee in a Dutch oven. Onions are also  added for some sweetness  as is a ground cinnamon stick.

Mr.Tannis suggests a carrot  raita as a side dish. This is a traditional Indian yogurt full of more rich spices and a blend of flavors. Raita calls for mustard seeds that have been heated in hot oil until they pop.  Garlic and  cumin are also added along with the grated carrots , fresh mint , chives and cilantro. For a cooler version to counteract the curry's fire  try a simple cucumber based one that is devoid of the spices but imparts a clean , refreshing taste. Another authentic touch is adding basmati rice or Indian bread such as naan to scoop up the curry.

A lamb curry is a different spin on the traditional winter dishes such as stew and chili. Its' spices and flavors evoke  warmer climes and bright colors a, contrast to the season's drab landscape. It has a different kind of heat that perfect for these chill winter nights.

Tibetan Taboo Treats

Today is Ash Wednesday in the Catholic and the Protestant churches.It's a time when we forego meat for today and every Friday until Easter.In some ways this practice reflects the Buddhist belief of going vegan. This is no more evident in Tibet a culture that does frown at times on meat eating. However , surprisingly enough Tibetans love to sneak this forbidden fruit , especially for Losar ,their New Year festivity starting today.

This was the subject of an article in today's New York Times Dining section. The piece, written by Dining regular, Julia Moskin, tells of that Tibetan treat momo.These  dumplings are made with two rarities to the Tibet region - wheat and beef. Yak meat is used here in the States to give it more flavor however most momos are made with just regular beef. . Onion and cilantro are added to make it more flavorful a nd juicy. After the first bite, the dumplings are  then dipped into a hot , fiery chili paste and are eaten as either an appetizer or as a regular meal..

Tibetans also celebrate Losar by having chicken too. (although, again this is frowned upon by the strict Buddhists monks and nuns who follow the religion),It is usually stir fried along with peppers, purple  onions and red chili paste.It is eaten with a puffy white steamed bread.Other dishes for Losar include deep fried dough twists called Khapse (not unlike some of the pastries that the Europeans made for yesterday;s Carnevale)..it;s drunk with Po Cha a kind of tea broth made with strong tea, yak butter sugar and salt.Rice is never used, because of it;s association with China.

Tibetans , like us have religious beliefs that they usually adhere to. Once in a while however they do enjoy a forbidden treat like a plump juicy momo. After all their celebrations,, like ours revolves around food and what better than a steamed and spicy dumpling!

Mardi Gras Foods!

Today is Shrove Tuesday or Mardi Gras It's also known as Carmevale throughout Europe too..It's a time of good eating before fasting for Lent. The foods are as lush as the many parades and parties being held today. Each part of the world celebrates differently yet they do have one thing in common: deliciousness.

Shrove Tuesday is more of a British tradition.It was day for housewives to get rid of all the eggs butter and milk that their households possessed hence the pancakes. There are even pancake races where women (and now men  - remember Prince William and his then fiancee Kate Middleton participated in one last year?) run to a finish line flipping the cakes.Pancakes can be fun, especially when they're drenched with butter and syrup. Mardi Gras is a bit more wilder. Beignets , those fried puffs of dough are served as are King Cakes. These are cinnamon roll type cakes decorated with the Mardi Gras colors of gold , green and purple. There is also  the traditional stew called Jambalaya and Etouffee which is a seafood gumbo, made with either crawfish or shrimp.

Carmevale is huge in countries like Germany and Italy. The southern Germans such as the Bavarians and Swabians make a deep fried doughnut that's then dredged in powdered sugar. The recipe has a few variations and is even popular among the German American Pennsylvania Dutch as well as the Mennonites. The Italians make something similar with Marsala wine and it's kind of a cross between crostoli and the fastnacht doughnuts. This is from the heavily Austrian influenced Trento Aldige region. They also make rice fritters which is like fried rice pudding dipped in powdered sugar.

It is the time to enjoy sweets and treats throughout the world right now, Mardi Gras lets everyone has the "last hurrah" before Lent. Enjoy them whether they be a spicy jambalaya or sugary fastnacht doughnuts,buttery pancakes or crispy fritters.

Unsalted

Salt makes up most of our diets, surprisingly enough.We use it in everything from caramels to fries. However as we all know the white stuff can be bad for us , we can change our habits.We can wean ourselves off NaCl by using other spices and even a form of salt itself. It may take willpower but the end result is worth it. Flavor can come in a variety of ways.There are spices, herbs and even veggies that will enhance any dish. Try using onions or onion juice when making burgers or meat loaf.Lime or lemon juice can be used for chicken.Even orange juice can be used in making dressings for slaws and salads more delicious. Spices are a must . Try cumin or chili for livening up everything from eggs to stews. Also giving everything a little dash of pepper creates a burst of flavor as well.Think herbs too ,from the tried and true oregano to mint for rubs or marinades. Even though salt should be taboo adding a small amount of it can bring some liveliness to bland dishes. Be judicious and add only a few flakes. These are more intense in taste than regular grains so only a small amount will do.Get into the habit of buying sea salt over regular salt. There are many different varieties from lavender infused to the famed black tinted one.Also using sea salt will get you into the good habit of using less regular salt in restaurants and fast food joints. Going salt free may seem easier than what foodies may think. All it takes is creativity and willpower. it's the first step for a healthier diet and healthier life.

Bibi'z Elegant NJ Dining

Elegant dining and New Jersey usually aren't used in the same sentence. However there are cities,such as Westwood, Red Bank , and Westfield that are known as restaurant towns. Westwood has several excellent places. one is Bibi'z an eatery that combines style with culinary savvy. I had the chance to eat there last night with friends. the vibe is Village trendy without the snobbery.There is a slant on Middle Eastern cooking .Hummus and lamb feature in the appetizers as the last is also prominent in the main courses too. The lamb appetizer I had was excellent. It was two small and meaty Tbone chops ,perfectly grilled. the inside was just tender to the point of melting in my mouth.I also had Bibi'z soup of the day, a bouillabaisse that had what tasted like duck and chicken in it. friends had the shrimp and braised lamb shanks ,which were said to be excellent. Of course the champagne we had with our meal added another special touch.It was the California Roederer Estate which was very brut Bibi'z dessert menu was as elegant as the rest of their menu.I could not resist their small bowl of jasmine infused sabayon over a trio of berries .It was delicate and creamy ,denser from the usual egg rich froth. The tiramisu also very good.What I also liked Bibi'z attention to their tea and coffee. I had the choice of seven or eight different flavors. With it came a small tray of additions such as lumps of both brown and white sugar ,a small flagon of honey and tiny lemon wedges. My friend's cappuccino came with the same sugar along with small bowls of shaved chocolate and ground cinnamon. New Jersey is known for its' raucous diners with their big platters of comfort food.However there are, small elegant restaurants - bistros really - that serve four star foods .Bibi'z is one of them. Bibi'z is located at 284 Center Ave., Westwood New Jersey 07675 go to www.bibi'z.com for reservations and to see the entire menu

Four Legged Foodies

who would think that our cats and dogs eat better than us? Surprisingly it's true' especially in America where animals reign supreme in people's hearts. In fact they seem to be getting a wider variety than some of us. They also seem to enjoy a four star meal better than any can of tuna or chewed up bone. This was the subject of an interesting article in yesterday's New York Times Home section(why it wasn't inWednesday's Dining section is a mystery). William Grimes wrote the piece and even assembled his own test kitchen. The dinners, especially, the dog food ,looks amazingly like ours with it's bits of potatoes and peas. other meals have prawns, chicken with brown rice,eggs ,kale and even garlic.Animals have always loved table scraps so it almost seems natural that their foods are based on them.Pet food companies such as Merrick and the giant,Purina, are planning more human like dishes . Already they've recently introduced chicken pot pie and beef brisket to great success. How are cats and dogs liking them.Mr.Grimes did his own taste test with three of each. The cats loved the brand Tiki Cats Manana Luau flavor which has ahi tuna with tiger prawns in tuna sauce.Although cats love anything fishy (as cat parents like myself will tell you),these devoured it with gusto.There was also a creation that involved chicken and beef in pumpkin soup that kind of got them excited.The dogs were treated to Fromm Family Foods shredded pork with carrots ,peas and potatoes. This was eaten with relish and ended up in cleaned bowls.Feelings were mixed about a Peking duck flavor and French country cafe duck as well. We love our cats and dogs so much that we give them the best and tastiest foods. It means we have turned them into furry doodies with discriminating tastes. However ,they are worth it.

Wintry Twists On Two Old Favorites

Winter can be a time for experimenting with favorite foods. There's nothing like tweaking to create a new or better dish, one that is satisfying for  dinner.  Yesterday's  New York Times Dining section does just this. it offers a really interesting spin on chili and also on a summer classic  - fennel. They're a variation of their classic selves  and variations that liven up chilly grey days.

The first is a lamb chili. Melissa Clark decided to add this usually Middle Eastern meat to the classic Mexican in her A Good Appetite column, She added some Gallic flair by using white beans , as they do what French lamb stews as opposed to the usual red ones.Also more jalapeno was added to give the mild meat some bite. Cumin and coriander were also thrown in, perhaps a nod to the meat's strong Eastern Mediterranean background. She served it not with sour cream but with yogurt made form ewe's milk. The result was a chili both earthy and light .

The article directly below it, David Tanis' City Kitchen was about that all time summer fave fennel. Fennel is a great licorice flavored root, perfect for dipping in a vinaigrette. Here he bakes it, in a fennel al forno. He briefly blanches the chopped root and then bakes it with Parmesan,  and mozzarella cheeses along with peperoncino, garlic and surprisingly enough fennel seed to accentuate its' sweet , resonant flavor.It's  the perfect dish for vegetarians or as a side to any chicken or pork loin. Remember that any vegetable - and not just fennel can be made this way. You can try an onion or even a potato al forno for something different.

One classic dish and one classic root get comepletely different twists. The result may sound shocking but in fac they're delicious.Creating these new dishes are a perfect way to chase away culinary winter doldrums.