04
Apr
2012
03
Apr
2012
There is no greater aperitif than a long walk. Strolling at an easy pace, admiring buildings and people along the way, works up an appetite like sitting in traffic never can.
While the number of restaurants within walking distance (and worth eating at) isn’t tremendous in our Pasadena neighborhood, The Astronomer and I have a solid list of go-to places including Pie ‘n Burger, Old Sasoon Bakery, and Cham Korean Bistro. Our most recent addition to the walkable and craveable list is Zankou Chicken, an L.A. institution located about a mile from home.
This much-loved rotisserie chicken shack was founded in Beirut in 1962 by Vartkes and Markrid Iskenderian. The couple fled war-torn Lebanon and opened the first American branch of Zankou in Hollywood in 1984. There are currently ten Zankou locations in and around the Southland.
Zankou is run much like a fast food establishment. Orders are placed and paid for at the counter, and numbers are shouted out as food is ready for pick up. Business was bumping the Friday night we visited. Still, lines moved efficiently and food was prepared swiftly.
31
Mar
2012
You probably wouldn’t recognize me if you saw me eating at home. While I desire a bounteous and decadent spread when dining in restaurants, I want nothing more than straightforward and nutritious fare when I’m not. The internet and my bookshelves are crammed with virtuous recipes and health-conscious eating guides, but not just any fibrous or low-fat dish will do. I demand that it be delicious, too!
My current favorite good-for-me and good-for-my-taste-buds dish is these Soba Noodles with Kale, Tofu, and Furikake from Diane of Appetite for China. What I really like about this recipe is that even though the ratio of vegetables to noodles is skewed towards the former, it doesn’t taste like bowl of rabbit food. I’ve never been much of a salad-eating gal.
The key is the well-balanced dressing made of soy sauce, sesame oil, scallions, rice vinegar, and honey that paints every surface and ties all the elements together. And then there’s the furikake, a delightful Japanese condiment made of seaweed, sesame seeds, salt, and sugar that excites the tongue with a dose of umami.
This dish tastes great, is easy to make, and satisfies in every way. I want nothing more when I’m eating at home.
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 scallion stalks, thinly sliced
- 10 ounces kale, rinsed and torn into bite-size pieces
- 3-4 medium carrots, grated
- 1 package extra firm tofu (approximately 19 ounces)
- 12 ounces dried soba noodles, prepared according to instructions on package
- Furikake
In a small bowl, mix together the soy sauce, 2 tablespoons sesame oil, vinegar, honey, and scallions. Let the sauce marry while you prepare the other ingredients.
For the kale, bring a medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water. Set aside.