A Little Background Info on 'Seven Years in Tibet'

Based on a true story, the 1997 Jean-Jacques Annaud film 'Seven Years in Tibet' stars Brad Pitt as Heinrich Harrer, an Austrian mountain climber who escapes from a World War II POW camp and flees to Tibet. There he enters the forbidden city of Lhasa, where he meets the young Dalai Lama, and eventually becomes his lifelong friend and confidant.

Heinrich Harrer wrote an account of his adventures, also titled Seven Years in Tibet, and later starred as himself in the 1956 version of the film, directed by Hans Nieter.

04:18 PM PST Permalink |

A little background info on history & culture of Tibet

The history and culture of Tibet are closely associated with the lineage of the Dalai Lama. A few months ago, I wrote a lengthy article for ThingsAsian featuring biographies of all fourteen Dalai Lamas, and a second article that focuses solely on the Sixth Dalai Lama, best known for his elegant poetry and amorous escapades.

By clicking on these links, you can read my articles The Fourteen Dalai Lamas of Tibet, and The Don Juan of Dalai Lamas.

11:47 AM PST Permalink |

Tracking Down Exotic Ingredients for My 'Seven Years in Tibet' Dinner

For such exotic cuisine, the ingredients for my 'Seven Years in Tibet' dinner are remarkably commonplace. My list of specialty ingredients include Soy Sauce, Curry Powder, Chili Paste, Sherry or Brandy, Turmeric, Sechuan Pepper, Cashew Nuts and Bleu Cheese, the closest thing we have to fermented yak's milk.

Most of these items are already in my pantry, and any that aren't should be readily available at any good grocery store. The Sechuan Pepper may pose a challenge, however, I also have several other types of pepper that will serve as acceptable substitutes.

12:19 AM PST Permalink |

A List of Ingredients for My 'Seven Years in Tibet' Dinner

Specialty Ingredients:

Soy Sauce, Curry Powder, Chili Paste, Sherry or Brandy, Bleu Cheese, Turmeric, Sechuan Pepper, Cashew Nuts

Fresh Ingredients:

Chicken, Lamb, Ground Beef, Kale, Onion, Garlic, Ginger, Jalapenos, Potatoes, Red Bell Pepper, Yogurt, Limes, Tomatoes, Scallions, Cilantro, Daikon, Spinach, Cabbage, Green Beans, Apples, Cream

Basics:

Butter, Flour, Cornstarch

12:15 AM PST Permalink |

Deciding on the Dishes for My 'Seven Years in Tibet' Dinner

Appetizer: Momo (Meat-Filled Steamed Dumplings)
Soup: Churu (Tomato Cheese Soup)
Main Course: Mar Jasha (Butter Chicken), Then Thuk (Lamb Stew) and Tema (Green Beans with Potatoes)
Dessert: Spiced Winter Apple Compote

12:04 AM PST Permalink |

Designing a Tibetan Menu
For my 'Seven Years in Tibet' dinner, I want to try all the most common dishes. No doubt there are dozens, however the Tibetan recipes I was able to find all seem to fall into four basic categories: soups, dumplings, stews, and meats. So, I'm going to try one of each.
12:01 AM PST Permalink |

Getting Acquainted with Tibetan Cuisine
When I began researching Tibetan food, I imagined that the recipes would all be simple and hearty. And that's exactly what I found. Tibetan food appears to be significantly limited compared to that of neighboring countries such as India and China. Tibet does not seem to enjoy the same abundance of naturally occurring edible flora and fauna, and therefore, the range of flavors and methods of preparation are less varied than those I have found in other Asian cuisines.

With the prevalence of Tibetan Buddhism as the country's main religion, vegetarian food is quite common, using ingredients such as tofu, potatoes, grains and leafy greens. However, the Tibetan diet also includes meats and dairy products, especially those produced by yaks, which are native to the mountainous terrain. These ox-like creatures are raised for both their meat and their milk, which also makes a pungent cheese.

Steamed dumplings filled with savory meats and vegetables are an everyday staple. Rich meat stews made with potatoes and a kind of rustic, doughy pasta are served to warm the cold winter nights. And spicy curries, similar to those of India, are commonly featured at the Tibetan table. Meals are also typically accompanied by simple flatbreads.

12:06 AM PST Permalink |

Dinner & a Movie for the Month of March

Welcome to Dinner & a Movie for the Month of March. This month, I am excited to be featuring the cuisine of Cambodia, and not one but two excellent films: The Killing Fields, and Swimming to Cambodia.

Having spent the past two week on vacation, and the past two days writing film reviews for Cinequest 15, I am a little behind with wrapping up my Road Home Dinner & a Movie. So...without further ado, here are the links to all the Recipes and Photos, as well as my film review of The Road Home.
06:34 PM PST Permalink |

In Search of Tibetan Recipes
As expected, not one of my cookbooks contains a single Tibetan recipe. But when I went online in search of information on Tibetan food and recipes, even without a Sherpa guide, I was pleasantly surprised at the bounty of choices that a simple keyword search yielded. There are at least a half-dozen websites that feature a repertoire of classic Tibetan dishes. So, I cut and pasted all the ones that looked interesting into a single recipe file. Some were duplicates, but among the choices, there was enough variety to come up with a hearty, four-course menu.
12:10 AM PST Permalink |

My Tibetan Cooking Experience
The very idea of preparing a Tibetan meal feels so exotic and exciting that I can't begin to describe it. When I think of Tibet, of course the Himalayas are the first image that springs to mind. And picturing that lofty terrain, I can only imagine the hardships that must be necessary to sustain human life. What grows at that altitude? And how would one manage to lay in an adequate larder of food supplies for the long, harsh winters?

Needless to say, my knowledge of Tibetan food is practically nil. The closest I have come is perusing a menu posted outside Annapurna, a Tibetan restaurant Rene and I happened upon a few months ago in Santa Rosa, California, a town about an hour northwest of Napa. We had just come from a visit to the Charles Schulz Museum, where we enjoyed the collection of memorabilia from the Peanuts cartoon strip. We were on our way to a nearby sushi bar (where else?) when we discovered Annapurna, and although I was most intrigued and curious to learn about Tibetan food, I already had my palate set for sushi. After all, it is my favorite food. Given the choice between sushi and any other kind of food on the planet, I will choose sushi every time. So, alas, I didn't get to try Tibetan food that evening, but something tells me I'm about to learn everything I could possibly want to know about Tibetan cuisine... and more.

12:28 PM PST Permalink |

Happy New Year! and Welcome to ThingsAsian Dinner & a Movie for January 2005!
The film I have chosen for this chilly winter season is Jean-Jacques Annaud's 'Seven Years in Tibet', and a hearty menu of traditional Tibetan dishes to go with.

Based on a true story, the 1997 film stars Brad Pitt as Heinrich Harrer, an Austrian mountain climber who escapes from a World War II POW camp and flees to Tibet. There he enters the forbidden city of Lhasa, where he meets the young Dalai Lama, and eventually becomes his lifelong friend and confidant.

Heinrich Harrer wrote an account of his adventures, also titled Seven Years in Tibet, and later starred as himself in the 1956 version of the film, directed by Hans Nieter.

01:41 PM PST Permalink |

A Beethoven Bon Enkai
About five years ago, Mark Kent, one of my oldest and dearest friends, gave me a boxed CD collection of all nine of Beethoven's symphonies. Mark is a newspaper editor for the Mobile Register in my hometown. In fact, that's where we met 30 years ago. I was just out of high school, working my first job as a typist in the Classified Department. My desk had a view of the lobby through a glass divider, and every afternoon about 3:00, Mark Kent would come riding into the lobby on his ten-speed bicycle and carry it up three flights of stairs to his desk, where he worked as a night reporter in the news department. Over time and a mutual love of music, we became friends, and soon after I moved to California, Mark began making annual sightseeing trips across the country in the late summer, with my house in the Napa Valley being the turnaround point at which he headed home to Mobile via Los Angeles.

The year that Mark gave me the boxed set of Beethoven symphonies, he raved about the exhilarating experience of listening to all nine of them in a row on the long stretches of highway between Alabama and California. So, a few months later, on New Year's Eve, my son Will and I decided to give it a try. We calculated the length of each symphony, added them all up and discovered that if we began with Beethoven's First at about 6:00 p.m., Beethoven's Ninth would finish just after midnight. That evening, as we listened to all that glorious music, Will and I made a gourmet dinner of Roast Duck with Wild Rice and Haricots Vert. It was heavenly and has since become an annual New Year's Eve tradition for the two of us.

As a caricature artist and entertainer, naturally Rene always works on New Year's Eve. He's been working the same gig for several years now: an alcohol-free gathering at a community center here in Napa. He always finishes at 11:30, just in time to arrive at my place for a kiss and a glass of champagne at midnight. And, of course, I always have a portion of our gourmet dinner warm and waiting for him.

Here's the menu I have planned for my Annual New Year's Eve Gourmet Beethoven Dinner:

Appetizers: Puff Pastries filled with Bleu Cheese & Bacon; and Crab Croquettes with Lemon Caper Pimiento Mayonnaise

Soup: Creamy Potato Leek Vichysoisse

Salad: Mixed Baby Greens and Watercress with Maguro Sashimi, Daikon Radish and Wasabi Vinaigrette

Main Course: Grilled Petite Filet Mignon, Shrimp & Scallop Brochettes, Spinach and Mushroom Tart; Steamed Yams with Honey Butter; and a Sauteed Vegetable Medley

Dessert: Chocolate Coconut Pastry with Butterscotch Ice Cream

And...we'll be enjoying it on the first night in our new home. We've moved to a lovely Victorian duplex, just four blocks from where we used to live.

Here's wishing all our ThingsAsian readers a Happy, Healthy and Prosperous New Year!

12:55 AM PST Permalink |

Memento Mori
I had a completely different entry composed for today's weblog. But in the wake of the tsunami tragedy in Asia, anything else I might have said would seem trivial by comparison. Instead, I ask that all visitors to my weblog today pause for a moment's reflection to honor the victims, to contemplate the fragile and ephemeral nature of life, and to pray that some greater good will come of this tragedy as nations join together in a shared effort to offer aid.
07:36 AM PST Permalink |

My 'American Adobo' Film Review
Meet Tere, Mike, Gerry, Marissa and Raul: five thirty-something, urban Filipino professionals living in New York City. Vexed by life's slings and arrows, and shadowed by their own shortcomings, every so often, they gather 'round the dinner table for a little intimate camaraderie and commiseration over a heaping helping of Tere's Chicken Adobo, the national dish of the Philippines.

Here is a link to my American Adobo Film Review.

12:22 AM PST Permalink |

'American Adobo' Filipino Dinner & a Movie Recipes & Photos
My 'American Adobo' Dinner & a Movie was fantastic. The menu included Chicken & Shrimp Lumpia Wrappers with Ginger-Lime Dipping Sauce, Empanadas Filled with Chorizo, Whitefish Kinilaw with Fresh Mango & Coconut Cream, Tamarind Soup with Shrimp, Tilapia Escabeche, Chicken Adobo and Jasmine Rice.

Here is a link to all the Recipes and Photos.

12:15 AM PST Permalink |