Hot Baked Dishes

A cold weekend night demands a hot baked dish.It's a great meal to come home to, especially after shoveling or just sleighing.This kind of dinner is versatile too.You can try a hearty shepherd's pie one week and baked cannelloni the next.Either way, they're a great way to warm up an empty stomach. Lasagna is one of the most popular baked dishes.Kids go mad for it and it 's guaranteed you'll have few leftovers afterwards.The recipe is basic, starting with layers of wide noodles alternating between ricotta cheese and sauce.Some add chopped meat or for a vegetarian spin ,layers of roasted eggplant ,carrots and asparagus.You can also try the Greek version of moussaka.This is made with eggplant ,red wine and a variety of spices such as cinnamon and nutmeg .A béchamel sauce is then poured over it and then it is served.A real crowd pleaser is shepherd"s pie.This really isn't layered so much as it is topped off.A crispy mashed potato covers a rich lamb or beef stew. These are the most popular however there are other baked dishes that are equally delicious. Manicotti or stuffed baked crepes are another perfect oven dish.Like lasagna, this can have variations.Usually stuffed with ricotta cheese, they can also be filled with spinach.You can also fill them with ground beef too.Cannelloni is similar too ,made with roman cheese.A mid century classic is tuna casserole.Not many make it these day,heaven only knows why because it's just as good as any other dish.The ingredients are egg noodles,tuna, mushrooms and mushroom soup?Noodle casseroles don't have to layered like the others.Simply mix in a buttered pan and bake. The weather outside may be frightful but a baked dish inside is delightful.Make any baked dish from lasagna to shepherd's pie ,from moussaka to tuna casserole for a tummy warming dinner.It's the perfect antedate for a chilly weekend dinner.

Oatmeal Your Winter Friend

One of the most versatile cold weather dishes is oatmeal.It makes for a great start to the day along with being a neat and unusual ingredient for main meals.It is also loaded with all that good stuff to keep you healthy and happy during these bitter cold snaps.Best of all this centuries old classic is one of the easiest to use. We actually have the Egyptians to thank for this grain however it was the Scots who truly integrated it into their cuisine.Oats were a main ingredient in the New Year's dish ,haggis.In this country oatmeal was and still is the healthiest breakfast there is.It lowers cholesterol as well as helps to keep the heart healthy.It also lowers blood sugar and regulates diabetes.A hot bowl of oatmeal is one way to chase the chill.You can get the already flavored or make your own using either cinnamon or maple syrup for sweetening.You can also add fruits such as sliced banana or dried cranberries or blue berries.A weekend treat is oatmeal cookies.They"re not only fun for the kids to make, they're also good for them too.Add to the goodness by using whole wheat flour instead of usual white and brown sugar instead of the refined. Now here's a surprise - oatmeal can also be used as a savory dish - and not only in haggis.There are several recipes from breakfast to dinner that features this grain.You can try it with a poached egg for breakfast,breaking the yolk so that it mixes with the grains.You can also add mushrooms and onions to it as a side.For a quick lunch add any shredded cheese to plain oatmeal.For a thickener you can add oats to a watery curry to make it thicker.Oatmeal bread is one a fun thing to do on a snowy day and two, a great way of making a sandwich healthier.You can use other all natural ingredients like dark wildflower honey and whole wheat flour along with tossing in some sunflower seeds too. Oatmeal is one of the best 'winter' foods to have.It is versatile ,going from breakfast to bread along with being super healthy.Make it a cold weather must have.

Stews For A Winter's Day

Chilly days call for hot stews.There's nothing like them to warm the body and the soul.They're also great to male and freeze for a later date too. they're also one of the easiest dishes to make too. Dave Tanis gives his own spin on this great cold weather dish in yesterday's New York Times Wednesday Dining section.He uses winter vegetables, French cooking methods and Indian spices to create a warm, toasty and flavorful dish.He mixes squash and parsnips along with cauliflower and chickpeas with curry and turmeric for bounce and flavor.With these he layers the veggies in true Gallic fashion with the onions first as the base followed by potatoes, then after these are semi cooked, carrots and peas are the final level.It's a great way of melding and blending all the flavors. You don't have to make your stew that fiery.A French style stew is always welcomed.While Mr. Tanis omitted any kind of meat you can add beef, chicken or lamb.The classic , though is beef in a red sauce.A good red wine, onions and carrots also add taste and texture. Italian bacon , panecetta is used to give it more flavor and body (if you want, you can omit this)Garlic is also employed as is cremini mushrooms.A classic stew dish is a lamb oneBritish chef, Gordon Ramsay,t's it with muffins(but you can use dumplings) All you need is a good leg of lamb ,red wine onions and thyme.If you want ,you can add whatever veggies you want to it but add it towards the end of the cooking time, for a firmer texture and richer flavor. Stew is the perfect dinner for a cold winter's night.Make it spicy with an Indian twist or traditional with red wine and onions. Either way a plate of it is a great chill chaser.

Women In The Kitchen

You would think that women running restaurants and being top chefs would be common by now.Surprisingly it isn't.For the last two centuries men have been on charge of the world's best eateries.However that's all changing.There are a growing number of influential female chefs who have making their mark in the tough and demanding world of the industry. Julia Moskin explored this in today's New York Times Dining section.Ms.Moskin herself is the doyenne of this newapaper's section and she ,too has contributed some of the best written features and recipes over the years. her research has shed light on the restaurant industry.While top female chefs are no longer a rarity. They aren't exactly commonplace.Men still rule because there are no perks.As any restaurant worker can tell you, there are very few benefits.No insurance palms are offered as wells no paid vacations or pay raises.However that's changing Some of Manhattan's top restaurants like Momofuko are offering paid maternity and paternity leaves as well as all inclusive health and dental insurance.Progressive chefs like the famous Alice Waters who created Chez Panisse wants fellow restauranteurs do to more.She herself has pioneered job sharing jobs for parents along with furloughs to allow workers to take a break from the busy and always stressful life that comes with kitchen work. This way of thinking and treating employees fairly is still an uphill battle.A restaurant kitchen is like a combat zone and workers from the sous chef to even busboys get stressed out by it.Unfortunately when they do complain to their managers ,they're almost always shown the door.(especially in diners).Even famed places ,like the late great Lutece was Dickensian to work for as one chef recounted.Ivan Orkin who now owns his own restaurant,IvanRamen Slurp Shop has said that even if you broke your leg ,just lean against the wall and continue on.Luckily for women restaurant workers nowadays there is the Toklas Society which helps them.Named for Gertrude Steins"s friend Alice B. Toklas. This networking group helps them find jobs as well as INS in some of the best restaurants. Hopefully there will be more women chefs than men one day.Thanks to better work conditions it will happen.The kitchen is a workplace and like any workplace equality should reign supreme.

is Veganism For You?

A lot of people want to change their lifestyles with a new year.One choice is This is vegetarianism to the extreme.Is it feasible to go from a dairy loving carnivore to all natural herbivores.Yes and no.The answer depends really on the person. True vegans eschew meat, dairy and eggs.They probably are choosing this life style because they are true animal lovers and cringe at the idea of harming any living creature.This is solely a plant based diet.It can be extreme, especially if a person loves ice cream or a Western omelet.There are substitutes such as soy eggs as well as varieties of soy and coconut based ice cream.Cow's milk can be replaced with almond or rice.It doesn't have the smoothness or body of "real milk" and may ruin a recipe calling for milk.You can also buy vegan cheeses too made with soy.They can be used to make grilled cheese or used in salads.Portabello mushrooms are a must if you switch over.They are a whole food and can be cooked like any steak. One of the problems with veganism is trying to replace a favorite food.Sometimes that garden burger just won't cut it and that newly minted vegan really wants a juicy burger.Another problem is most fast-food joints and restaurants are not truly geared for vegans.Your best bet is Wendy's where you can get a baked potato with margarine.Also try pizzerias that feature a no cheese version of Sicilian pizza known as nonna's or grandma's style.Chinese restaurants and take outs have a little more variety as far as with true veggie dishes.Settle on any noodle, rice or bean curd based dish.Also spring rolls and cabbage stuffed dim sum are good choices whether for appetizers or the main dish.As for desserts ,most large cities like New York andLos Angeles have vegan geared bakeries.Also the web can lead you to vegan bakery sites where you can order on line. Veganism is a healthy route to take.It can also be a difficult one too.Luckily you can sub in non animal based foods with plant based ones

Blizzard Shopping

We're firmly entrenched in winter right now and that means there's a chance of a blizzard or two .The question are you ready? You may have the salt and the shovels but do you have what matters most - supplies.Even if you have a few of the meager basics you'll be OK.It's just a matter of having enough for three meals. The three items that sell out during any predicted weather problem are eggs, milk and bread.There 's a joke that people have the urge to make French toast during these times.It's just these food stuffs are so versatile.Bread can be used for sandwiches or toast.Eggs can be made into a variety of different dishes and figure largely in other dishes as well.Milk can be drunk by kids and adults and ,like eggs, is an ingredient in many dishes.There are other basic ingredients that you should have as well, namely soup.YOu can stock up on cans or get bouillon cubes and make your own. Microwave dinners are another plus if you've spent the day shoveling and don't want to cook a whole meal afterwards. Pasta and tomato paste are items you should have for a snowy day.It's easy to mAke a meal with these and everyone loves a hot spaghetti dinner. What else should you store up on? fruit is always good .There's nothing like loading up on Vitamin C with some oranges and tangerines. Bananas are a quick boost of energy , when you have to clear off the walk and driveway.For relaxation afterwards have a hot tea.Herbal teas are not only good for de-stressing but also for warming up.Hot cocoa is a must , especially if you have kids.You can go with packets or do the old school way with cocoa powder.Also have plenty of water to stay hydrated especially during shoveling.You also may want to buy a box or two of energy or power bars .These stave off any hunger no matter what you do and they're better snack than chips or cookies. Let it snow! Let it blizzard! As long as you have a well stocked kitchen you'll be set. Bring on the bad weather, and enjoy it with a cozy dinner!

Ireland 's Culinary Star Cooks Bright

Ireland has always been the butt of culinary jokes.Yet this amazing island has produced some of the best beef ,fish and dairy along with world class fruits and vegetables.Now the Emerald Isle has another reason to attract foodie's,the chef Kevin Dundon.He is changing the face of Euro cuisine while honoring timeless Gaelic recipes. Chef Dundon has an easy laidback style.He's not competitive like Bobby Flay or in your face like Guy Fieri.He has the quiet ,low key yet comfortable attitude of Brit chefs Nigella Lawson and Tamasin Day Lewis.His public TV show is a gentle how to with breathtaking scenes of the Irish seascape and landscape.He goes about his kitchen ,much like a cooking instructor conducting master class . He uses everyday ingredients ,nothing exotic or fancy.It can be hearty dishes like an apple pie or a simple lobster dish made without the usual bells and whistles. This doesn't mean that he hasn't turned himself into a brand.Check out his website and you'll see some pretty expensive equipment(although truth be told it's on a par with Farberware).Mr. Dundon probably uses the pots and pans himself.He also sells some very impressive knife sets ,which are a must for anyone using his recipes.His site has the added plus of those recipes. His are quietly elegant as in his chicken crepe bake or his Eton mess,a traditional British dessert .They are also divided into seasons, new and old Irish along with family. Anyone can make these from novice to master chef.The results will be the same good food using basic ingredients. Kevin Dundon may not have the flashiness of some chefs He one ups them with his low key style and high quality recipes and style.A true Irish gem? Yes and probably the newest gem of Euro-cuisine,