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,

A Taste Of The Caribbean

There's nothing like an escape to the West Indies during the cold winter.However if you can't get away you still can have a taste of the tropics.Nothing is as fun and even fiery than island cooking.It's a great way of taking a break from the ordinary winter foods. Caribbean cooking is a fusion of African,Amerindian,European along with East Indian,Arab and even Chinese.Most of the island dishes have plantains, beans, cassava along with chick peas, coconut and tomatoes.Most people known only Jamaican and Puerto Rican cuisine however there are some good dishes from the other islands such as Trinidad and Cuba.One popular and easy to make dish is jerk.You can make it with the traditional pork and chicken but if you want to try London broil or flank steak this way you can.Some recipes call for that killer pepper ,the Scotch Bonnet however it is truly lethal.You can make a milder version with thyme ,allspice along with cinnamon and even cloves.Rub this on the meat and let it marinate overnight.Since the Caribbean is also all islands ,then serve up a sunny red snapper coked with coconut milk. The islands are chock full of different veggies and fruits. For fun think about fried plantains .These banana cousins are good sliced thin like potato chips and then deep fried.Another dish is a curried chickpea stew that's bbig in the East Indian influenced regions .Another side is the whimsically named callaloo. A traditional recipe that calls for amaranth ,you can sub in spinach and okra to make this verdant and healthy sides.Rice is a must have in all Caribbean cooking.You can mix it with any kind of beans for a tasty side.Another is mofongo ,a mash of plantains and garlic that's liberally laced with pork strips and crackling .Finish your meal with a coconut based dessert,whether ice cream or cake. A night of Caribbean food is a nice getaway from typical winter food.It has the bright colors and intense flavors of the islands.Plan a fun dinner and enjoy a culinary tropical getaway.

A Fiery DIsh For A Cold Night

A cold night calls for a hot dish. What better than to combine three of our favorite things,bucatini, seafood and heat into one bone warming dish. It's a great way to reinvent any type of pasta, along with adding a summery shot of lobster.

David Tanis came up with this tasty idea for his A City Kitchen column in yesterday's New York Times Dining section.His inspiration came surprisingly from the Italian Alps where he first ate this dish, Mr Tanis also gives a nod towards the Italian American dish lobster fra diavolo where lobster along with its'shell is bathed in a fiery tomato sauce.This infuses the sauce itself with the lobster broth ,blunting the pepper's sharpness.As Mr.Tanis cooks it , there is only only shell the claw to deal with as the rest of the meat is loosened in cooking. He serves this on a bed of bucatini ,the thick drinking straw kind of pasta.You can also make it with angel hair or regular spaghetti for a finer dish.You could also sub in shrimp for lobster if you want slightly different flavors.Also if the spiciness, is off putting ,then omit it or add vodka instead for a take on the classic vodka sauce and omit the wine needed.You could also add more wine to the original sauce and create a more winy sauce by omitting the cream and adding more tomato. if you want to heat up a January nigth,try this spicy, tongue tingling pasta dish.You get the taste of summer with the lobster and the comfort of pasta.It's a great combo that will get you going.