This is a comforting noodle soup for a cold night packed with great flavors. This recipe will feed four hungry adults.

Ingredients:
2 tablespoon extra virgin olive oil
1 package of chicken curry paste that requires two cups of liquids
1 pound medium shrimp peeled, shell reserved
2 cans of coconut milk
1 can of chicken stock
1 tablespoon dry tamarind soup base (optional)
1 package of 10 oz cooked fish balls
1 package of 10 oz fried tofu cut in halves or fourths depending on size
1/2 package of fresh wide rice noodles

Heat 2 tablespoons of oil in large sauce pan. Add reserved shrimp shells to the oil and stir around until shells turn pink. Remove the shrimp shells and add package of chicken curry paste. Stir fry in oil for a few minutes until fragrant. Add coconut milk, chicken stock and tamarind to the pan and mix well. Bring the soup to a boil and the fish balls and tofu and simmer for 10 minutes uncovered.

While the soup is simmering, separated the noodles and place in a soup bowl. The noodles can be blanched for a few seconds in boiling water if desired before putting in the soup bowl. This is recommended for fresh noodles that have been refrigerated. Add the shrimps to the soup a few minutes before serving to allow the shrimps to cook but not over cook. Once the shrimp is cooked through, turn off the heat and ladle desired amount of soup over noodles.

I prefer tamarind in the soup, but it is optional and just as good without.

Marinated mushrooms is one of my favorite sides to prepare and can be served cold or at room temperature. It is simple, quick and delicious.

Ingredients:
1 pound of small or medium sized button mushrooms
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon dry mustard
2 cloves of garlic minced
1/2 medium white onion, thinly sliced
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon fresh flat leaf parsley, chopped


Clean the mushrooms with a damp paper towel and cut off the stems. Stems can be saved for later use in a stock.


In a large non-stick skillet, add the remaining ingredients and bring to a boil for a few seconds. Add the mushrooms and toss until evenly coated.


Bring the heat down to low and simmer the mushrooms for about 10 minutes, tossing once or twice. If the mushrooms are larger, they can be cook for a few minutes longer. Pour everything into a heat proof container and let it cool to room temperature before placing it in the fridge. Make sure you have a lid for your container. Refrigerate for at least 2 hours before serving to allow maximum flavor.

Zha Jian Mian is one of my favorite Chinese noodle dishes to eat and cook because of its simplicity and its versatility. This version is made with a fermented soy bean sauce topped with carrots, cucumbers and scrambled eggs. There are so many ways to prepare this dish, once you've tried it, you'll taste the possibilities.
This recipe will feed about 4 adults.

Ingredients:
1 pound of fresh thick Chinese noodles
1 Large Chinese Cucumber thinly sliced
1 Large Carrot thinly sliced or shredded
2 Large Eggs, beaten with some salt and pepper
2 tablespoons of vegetable oil
1 1/2 pounds of ground pork
1 tablespoon of ginger, minced
1 tablespoon of garlic, minced
2/3 cup of fermented soy bean sauce (if unsweetened, add sugar to desired taste)
1 tablespoon of chicken broth
1 tablespoon of soy sauce
1 tablespoon of sambal chili sauce (optional)
1 tablespoon of sesame oil
Salt and Pepper to taste

Mix the soy bean sauce, chicken brother, soy sauce, sambal, and sesame oil together and set aside. Be sure to taste and make adjustments if necessary.


Assemble the thinly sliced cucumber and carrot on a plate. Heat 1 tablespoon of vegetable oil in a large non-stick skillet on medium high heat. Right when the oil starts to smoke, pour the beaten eggs into the skillet and let the egg mixture cook until the top is settled and you are able to flip it like a pancake. Take a large spatula, use two if necessary, and flip the egg pancake over and cook until the bottom is nice and golden. Remove the egg pancake to a cutting board, let it cool and slice thinly.


Return the skillet to the stove and heat the remaining tablespoon of vegetable oil on medium heat. Add the garlic and ginger to the skillet for about 15-20 seconds and then add the ground pork. Break the pork apart with a spatula and season with salt and pepper. When the pork is cooked through and no longer pink, add the sauce to the skillet and mix well. Be sure to taste again and make any necessary adjustments. If you find the sauce a bit overpowering, it is fine because the flavors will tone down once mixed with the noodles and toppings.

The noodles can be served cold or hot. If served cold, be sure to mix in a little bit of vegetable oil to keep the noodles from sticking together.

Pho So 1 is conveniently located next to 99 Ranch Market in Van Nuys. On the days I decide to go grocery shopping on an empty stomach I might pop in for a quick bite. I can always count on the same wait staff to be there, and sometimes even run into them at the market. The restaurant is a decent size with mainly four person tables and rarely a long wait. If there is a line, be sure to sign your name on the clip board inside. The restaurant is very basic and mostly clean. This isn't the kind of place I would go on a date, but more of a quick stop for some belly filling food. The service is super fast if you order pho or egg rolls. We skipped the egg rolls this visit, but they are quite good.

Food

Usual plate of fixings for pho

I always add bean sprouts, basil, jalapeno and a squeeze of lime juice to my pho.

Dac Biet Xe Lua (No.1)
6.00

A friend always told me, when in doubt (or indecisive) always go with the number 1 choice on the menu at a pho restaurant and I did. I ordered a regular sized bowl which came with rare slices of steak, well-done brisket, flank, tendon, and tripe. I find that the quality of meat at Pho So 1 is not as good as other pho restaurants I've visited and their tendon is my least favorite. The tripe didn't taste very fresh this time, but the beef was tender and flavorful. The broth is ordinary, but the noodles are a highlight for me because they have the right amount of spring and do not break into pieces when I mix everything together. When I'm really hungry, a bowl of this hits the spot.

Pho Tom (No.23)
6.25

Shrimp, shrimp and more shrimp. The bowl does come with quite a few large shrimps with the tail on. The shrimp was ok, and the broth and noodles are exactly the same as the other bowl of pho we ordered. This is the first time we ordered pho with shrimp and definitely the last time. Something about the combination just doesn't work for me.

Overall, The service is good in the sense that they take your order right away and all your food arrives quickly, however do not expect a smile or any kind of small talk. The pho is satisfying, but do not expect to be screaming "OMG" when you eat it. I enjoy the egg rolls and regret not ordering them this time. If you're in the neighborhood and want a decent bowl of pho or delicious egg rolls, give Pho So 1 a try.

3 out of 5 Stars

Pho So 1
6450 Sepulveda Blvd
Van Nuys, CA 91411

Parking
The parking lot is huge and shared with 99 Ranch Market. During busy grocery shopping hours, the lot is very full.

My friend and I ended up at Jack n' Jills for a late breakfast/early lunch over the weekend after realizing the place we wanted to eat at was closed. The restaurant is fairly small, with a decent size dining area on the first floor and a smaller dining area upstairs. We put our name on the list and enjoyed a nice cup of complimentary unsweetened tea while we waited.


After they called our names, we placed our orders downstairs at the cash register and were seated upstairs. My friend ordered oatmeal with a side of egg whites, which she said was very good. I ordered the 1/2 sandwich and soup combo for $10.

JNJ Club & Tomato Basil Soup
10

The JNJ club came with smoked turkey breast, honey cured ham, havarti & Gouda cheese, bacon, lettuce and tomato. I took out the extra slice of bread in between each sandwich, which made it much more enjoyable. The bread was toasted perfectly with a nice crunch in every bite. Definitely an enjoyable sandwich, but no wow factor. The tomato basil soup was very flavorful and the fresh basil helped to highlight the great flavor.

Overall, I enjoyed the atmosphere of the restaurant and the wait staff was very nice and attentive. The two things I tried were good, but nothing special and a little pricey. I won't be in a hurry to go back as there are plenty of other places to try in Santa Monica.

2.5 out of 5 Stars

Jack n' Jills
510 Santa Monica Blvd
Santa Monica, CA 90401

Parking
Plenty of metered parking, but they fill up quickly.

While browsing Saveur.com, I came across a ragu recipe with chicken livers and knew I had to try it. Since the original recipe only makes 4 servings, I decided to double the recipe except the amount of olive oil and butter and quadrupled the amount of ground pork. The ragu came out wonderful and everyone loved the depth of flavor the chicken livers gave to the sauce. Below is a copy of the recipe from Saveur.com with my modifications and comments on the instructions.

Ingredients:
8 cups beef broth
4 tbsp. Homemade Tomato Paste
2 cup milk
6 whole cloves
1/3 cup extra-virgin olive oil
2 tbsp. unsalted butter
2 2 ounce pieces of pancetta, finely chopped
4 medium carrots, finely chopped
4 ribs celery, finely chopped
1 large yellow onion, finely chopped
1 1/2 lb. ground beef chuck
1 lb. ground pork shoulder
Kosher salt and freshly ground black pepper,
to taste
2 cups dry white wine
1/4 tsp. freshly grated nutmeg
4 chicken livers (about 4 oz.)

1. In a small saucepan, bring broth to a simmer over medium heat. Put tomato paste into a small bowl and pour in 2 cups broth; stir to dissolve. Set tomato-infused broth aside. (Keep remaining broth hot.) In another saucepan, bring milk to a simmer over medium heat. Add cloves, remove from heat, and let steep, covered, for 1 hour. Remove cloves; set milk aside. (I kept the cloves in the milk until I was ready to pour it in the broth and it worked out great)


2. Meanwhile, heat olive oil and butter in a large heavy-bottomed pot over medium-low heat. Add pancetta; cook, stirring occasionally, until its fat has rendered, about 6 minutes. Add carrots, celery, and onions and cook, stirring occasionally, until soft and caramelized, 30–35 minutes. Stir in beef and pork; cook, stirring and breaking meat apart with a wooden spoon, until browned, 10–15 minutes. Season with salt and pepper. Increase heat to medium-high, add wine, and cook, stirring constantly, until wine is evaporated, about 6 minutes. Lower heat to medium, stir in nutmeg and reserved tomato-infused broth and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. Lower heat to medium-low, add 1/2 cup reserved hot broth, and cook, stirring occasionally, until liquid is absorbed. Repeat, 1/2 cup at a time, until all the broth has been used (this should take about 2 hours). (It takes between 10-15 minutes for each 1/2 cup of broth to absorb. It is time consuming, but definitely worth it.)







3. Add chicken livers to sauce; cook for 8 minutes. Using a fork, remove and mash livers with a tablespoon or two of the milk. Return livers to sauce along with remaining milk; simmer until thick and velvety, 15–20 minutes. Season with salt and pepper. Toss with tortellini or the pasta of your choice, or use in lasagne. Serve with grated parmigiano-reggiano. (I took 1/2 cup of the sauce and put it in the blender with the chicken livers and set to puree. Then I added the mixture to the ragu. I cooked 2 boxes of gemelli and it was perfect for the amount of sauce.)

Pho Minh is tucked away at the end of a long and skinny strip mall on Garvey Avenue. Easy to miss if you are just driving by. In the mood for good pho, I remembered a friend raving about this place and decided to stop in for a visit. The place is fairly large with several booths along the walls. The menu is one of the smallest I have seen with a selection of 22 types of beef noodle soup and a few appetizers.

Food


The usual suspects arrived immediately after we placed our order. The bean sprouts and herbs were fresh and clean. A definite plus when it comes to my pho eating experience.

Cha Goi
4.50





When the four egg rolls arrived, all I could smell was the wonderfully garlicky aroma escaping from the golden and flaky wrappers. These egg rolls were long and skinny, very different from the Vietnamese egg rolls I am used to getting at other restaurants. Although skinny, these egg rolls packed a lot of flavor. Every bite was filled with pork and garlic goodness. The dipping sauce was ordinary, but I loved the string like carrots in the sauce which made it easier to wrap around the egg roll.

Tai Gan
4.75 small
Rare steak and tendon


Pho Dac Biet
5.55 large
Special combo with rare slices of steak, well done brisket, flank, tendon and tripe


The broth was very delicate, but contained a depth of flavors. There was no need to add any of the condiments available on the table. The noodles on the other hand, were a disappointment. Clumped together at the bottom of the bowl, they were impossible to separate without breaking the noodles into tiny pieces. The meat was good, but nothing special. The outstanding item was the tripe, which was cooked perfectly and tasted very fresh.

Overall, the broth is good, but nothing spectacular. Unfortunately, the noodles ruined what could have been an enjoyable bowl of noodle soup. The restaurant is very clean and the staff is friendly. If I were in the area again, I might stop in for some egg rolls, but that's about it.

2 out of 5 Stars

Pho Minh
9646 E. Garvey Ave
South El Monte, CA 91733

Parking
Plenty of parking in the parking lot on a weekend afternoon.

I went to the Hollywood Bowl over the weekend for a wonderful concert series and threw together this delicious and simple picnic salad to enjoy as the main course. This dish could serve up to 4 adults.

Ingredients:
1 cup of fresh basil, roughly chopped
1 cup of fresh spinach, roughly chopped
1/4 cup of red wine vinegar
1 clove of garlic
1 teaspoon of Dijon mustard
1/3 cup of raw pine nuts
1/3 cup of freshly grated parmesan reggiano
3/4 cup extra virgin olive oil
Salt and pepper

3 skinless, boneless chicken breasts cut into 1 inch pieces
Salt and pepper
1 tablespoon extra virgin olive oil
2 heads of romaine lettuce, chopped into bite sizes
1 red bell pepper, chopped into bite sizes
1/4 of a red onion, thinly sliced
1 cup of walnuts, toasted

To make the dressing, place the first seven ingredients and some salt and pepper into a blender and start blending on a slow speed. As the ingredients start to come together, drizzle in the olive oil until the dressing is well incorporated. Taste the dressing and make any necessary adjustments. The dressing might taste very tangy from the red wine vinegar, but once it is mixed with the other ingredients, it will become a very subtle flavor. Place the dressing in a container if you are taking it to a picnic.


In a non-stick skillet, heat the 1 tablespoon of olive oil over medium heat. Season the chicken with salt and pepper and cook in the skillet until no longer pink. Once the chicken is cooked, remove it from the skillet and let it cool to room temperature.


Chop the lettuce, bell pepper and onion and mix together on the cutting board.


Grab a large container if you are taking the salad to a picnic and place the chicken at the bottom and the vegetable mixture in the middle topped with the toasted walnuts. Be sure to leave some room at the top of the container so you can simply add the dressing and shake the container to mix the salad.

After reading about the Big Pig Blowout at Campanile to celebrate the restaurant's 20th Anniversary, I quickly picked up the phone and made a reservation. We arrived to a packed restaurant and were quickly seated in the atrium. It was the most wonderful dining area in the whole restaurant. With the kitchen to one side and natural lighting shining down from above, I could not have asked for a better seat. Since they were only serving the family style prix fixed meal at $20 a person, the only menu on the table was for the wines.

White Sangria
5

The white sangria was light and fresh with a nice fruity taste. It tasted more like a summer drink than the typical red sangria.

Food

Cornbread with Honey butter

The cornbread was scrumptious. Definitely the most delicious cornbread I have ever tasted. It was moist, light, fluffy, and the perfect balance of sweet and corn flavor. The honey butter was a nice addition, but the cornbread was just perfect on its own. It was a wonderful start to the meal.

Spit Roasted Pig with Baked Beans

The roasted pig was cooked to perfection. The meat was juicy, tender and flavorful with just the right amount of fat. I could not have imagined a more perfectly cooked piece of pork. The beans were wonderful as well. Not cooked to mush like most baked beans I have tasted. These beans had a nice bite and tang that I really enjoyed.

Potato Salad

The potato salad was inconsistent. Some of the potatoes were firm and slightly undercooked, others were overcooked and mashed potato like and others were cooked perfectly. The creamy sauce gave the salad a good flavor, but it was uninspiring.

Green Beans

The green bean were deliciously firm and crunchy. Tossed in a citrus dressing and topped with toasted hazelnuts, it was the best side dish.

Lobster and Corn Cobb Salad

The lobster and corn cobb salad was lacking in lobster and quality control. The tiny pieces of lobster was indistinguishable and some of the corn as cut too close to the cobb and made the salad inedible.

Classic Iceberg Wedge

The iceberg wedge was the least appetizing of the sides. The blue cheese dressing was under powering and over powering depending on which piece of the wedge was cut into. A waste of space on the plate.

Apple Crisp with Lemon Sorbet and Creme Fraiche

The apple crisp was disappointing. The lemon sorbet was too tangy and slightly bitter for my taste and did not go very well with the apple crisp. I also found the chewiness of the apple skin unappetizing.

Overall, it was a good meal. Cut out the dessert and sides and it was an amazing meal. The service was on point and the wait staff was very friendly. The dinner did feel rushed, and at $20 a person, I'm sure the restaurant was trying to turn as many tables as quickly as possible. The cornbread, roasted pig, baked beans and green beans were the highlights of the meal. With plenty of people behind the kitchen just standing around and chatting, more attention should have been paid to the side dishes. That could have made this meal exceptional. At $20 a person, it was a great price for the excellent food that did come out of the kitchen.

3.5 out of 5 Stars

Campanile
624 South La Brea Avenue
Los Angeles, CA 90036

Parking
Valet is available and limited street parking.

My friends and I met at Il Capriccio on Vermont last week for dinner and to catch up on life. The restaurant has a small outdoor patio which seats about 20 people and a long dinning area inside. Since it was a beautiful evening we decided to sit on the patio, just an "elbow" away from the diners at the next table. According to our waiter Joe, all the pastas on the menu are homemade with the exception of spaghetti, linguine and angel hair. A white board sat outside with a list of over seven specials for the evening. The restaurant was fairly busy for a Friday evening and we were eager to try this neighborhood Italian restaurant.

Food

Bread & Dipping Sauce
Complimentary


The ciabatta bread is made fresh every day and served at room temperature. The crust was chewy and the center was "stringy." The bread by itself is disappointing. A dip in the sauce with basil, lemon juice, olive oil, and red pepper flakes did bring some life into the bread. For me, the quality of bread is normally a good indication of the quality of food served at the Italian restaurant and I did not have high expectations for Il Capriccio.

Rigatoni Norcina
13


The large plate of pasta arrived first and sat on the table for at least two to three minutes before the other dishes arrived at which point the server offered Parmesan cheese to everyone at the table. The pasta was barely coated with sauce and a good minute away from al dente. The pastas that were coated with enough sauce was good with the homemade sausage, but nothing noteworthy. I did not get the hint of fresh tomato in the sauce as described on the menu. More sauce and a little while longer in the water, and this could have been a good pasta dish and less of a workout for my jaw.

Salmone
17


The salmon was served with vegetables and angel hair pasta (from a selection of sides). The grated russet potato crust did not work well texturally with the overcooked salmon. The Kalamata olive sauce was "lackluster" as my friend described. Overcooked protein, especially fish is difficult to enjoy and the sauce along with the sides on the plate were unable to save the drowning salmon.

Chicken Special
17.95


The two chicken breasts were served in a creamy mustard sauce with sliced bell peppers and portobello mushrooms. The chicken was over cooked and the sides were just as disappointing. The only thing enjoyable on the plate was the sauce which went well with the vegetables.

Tiramisu
5

At this point, I am not even sure what possessed me to order dessert, I think I was hoping the dessert could end the evening on a positive note. Unfortunately, I was wrong. The lady fingers were dry and missed the dip in espresso. The ingredients did not meld together and it was the worst tiramisu I have ever tasted.

Overall, the service was about the only positive thing that came out of the dinning experience taking into consideration the dishes had arrived minutes apart. Between the overcooked proteins and well undercooked pastas topped with a dry tiramisu, I had one of the least enjoyable meals of 2009.

1 out of 5 Stars

Il Capriccio on Vermont
1757 North Vermont Avenue
Los Angeles, CA 90027

Parking
Valet is $2.50, some street parking.

Last weekend (June 13th-14th) was the first weekend of cherry picking season for many of the orchards in Leona Valley, California. It has been 10 years since my last cherry picking adventure, and I knew it was time to go back. It was difficult to decide which orchard to go to, so we decided to head to Leona Valley and drive around until we find an orchard we liked. After what seemed like an eternity on Elizabeth Lake Road, we finally saw the first cherry orchard on the right. Villa del Sol was packed by 9:30 a.m. with cars parked every where. We decided to keep driving and follow some of the cherry picking signs along the side of the road.


On our drive, we saw a sign for honey and decided to stop. There is nothing like fresh honey and Copeland's was selling wild flower honey collected from wild flowers within a 2 mile radius of the orchard. The bees are kept on the orchard in nicely decorated blue boxes and we purchased a 2 pound jar for $16. 1 pound jars were also available for $8.




After we sampled and purchased our honey, we noticed a huge container on the side of the table filled with Bings and Utah Giants. Since I have never heard of nor have I tasted Utah giants, I grabbed the biggest one I could find and took a bite. The cherry was absolutely incredible. It was fresh, sweet, just the right amount of crunch and a wonderful after taste. Bing cherries have always been my favorite, but after a taste of the Utah Giant, I had found a new favorite.

Copeland's is almost 2 acres with about 500 cherry trees planted over 9 years ago by David and Shari who own the orchard. The cherries produced on this orchard are certified organic and they have at least three varieties: Bing, Rainier, and Utah Giant.

The orchard did not look like they were open for cherry picking, so I asked the owners and they explained that because of the freeze, they lost 90% of their crop this year and are only selling pre-picked cherries. $10 will buy you a two pound box of pre-picked cherries of your choice, and I think the Utah Giants are the best buy.


The owners were nice enough to let us on the farm and point out the Utah Giant trees so we could pick some cherries. The cherries in the picture below are Utah Giants and they really are giant. Many were doubled the size of Bing cherries.


Although Copeland's is not open for cherry picking this season, the Utah Giants are well worth the visit. We bought 4 pounds of Utah Giants and they barely lasted 48 hours. If you are headed to Leona Valley this season, make sure you stop by this wonderful orchard and sample their wild flower honey and Utah Giants.

Copeland's Cherry Ranch
9611 Leona Ave
Leona Valley, CA 93551
661-270-1900
http://www.copelandscherryranch.com

Parking
Plenty of parking along the side of the road.

I first heard about Orochon Ramen through a friend, who completed the Special 2 challenge over a year ago. After an appearance on the show Man vs. Food, everyone I knew started talking about this place. As someone who can handle spicy food, I decided I had to check this place out and see what all the buzz was about. I stopped in for a quick lunch a few days ago and even at 1:30 p.m., the place was packed with a short wait. After I was seated, I noticed that many diners were chugging water and sweating profusely. Not wanting to dive into the deep end, I played it safe and ordered in the middle of the road.

Food

Miso Ramen 3 Impact Orochon
7.45


The bowl of ramen is huge. The miso broth ramen came with sliced pork, wood ear mushrooms, an overwhelming amount of bean sprouts and bamboo shoots topped with green onions. The miso broth is ordinary with an overwhelming salty flavor. The soup did not taste spicy to me, but others who have ordered a 3 have told me they it is the most they can handle. The pork is tough and dry and the noodles do not have the smooth consistency I enjoy. It was a disappoint bowl of ramen, especially after the butter miso ramen at the Umaimono Fair and the Daikokuya Ramen with kotteri.

Overall, I think this place gets a lot of hype because of the special 2 challenge and the wall of bravery for those who finish. For good ramen, this would not be my pick.

2 out of 5 Stars

Orochon Ramen
123 Astronaut E S Onizuka St Unit 303
Los Angeles, CA 90012

Parking
Very limited street parking, but plenty of parking in the lot. The restaurant will validate up to an hour.

I made this pasta salad for a summer jazz concert. This perfect picnic salad is fresh, easy, and tasty.

Ingredients:
1/2 lb penne pasta (or short pasta of choice)
1 lb chicken tenders (or chicken breasts)
2 tablespoons olive oil
1 head of broccoli, cut into small pieces
1 red bell pepper, cut into small pieces (any color will work)
2 Roma tomatoes, cut into small pieces
1/2 medium onion, sliced
2 carrots, sliced
1 lemon, cut into wedges
1/2 cup pine nuts, toasted
1/2 cup shaved parmesan reggiano cheese
Salt, pepper, and garlic salt

Cook the pasta according to the directions on the box. Be sure to season the water with salt once it comes to a boil.

Season the chicken with salt, pepper, and garlic salt. Heat 2 tablespoons of olive oil on a skillet and add chicken. Cook each side of the chicken until golden brown and juices run clear. Remove the chicken to a cutting board to rest and cool.

Drain and rinse pasta with cold water to stop cooking. Add pasta to a large mixing bowl and enough good olive oil to coat.


Cut the chicken into bite size pieces and add it to the mixing bowl along with all the vegetables. Add salt and pepper to taste and toss the salad. Add more olive oil if desired and put the pasta salad in a container.


Place the pine nuts, cheese and lemon wedges in separate containers and bring to the picnic. Once at the picnic, squeeze desired amount of lemon juice into the salad and add all the pine nuts and toss. Divide the salad and top with shaved cheese and enjoy.

**Note: Salad can be prepared a day in advance and refrigerated over night.

Thanks to Exile Kiss' blog post about the Umaimono Fair at Mitsuwa Market, I headed down to the one in Torrance over the weekend. With limited time, and long lines, I was only able to sample items from three different vendors. Since the fair is held inside the market, there is limited room and seating. There were several vendors in temporary stalls between the main market and the permanent food court and a ramen vendor that took over a kitchen inside the food court. I arrived right around noon and ran into the lunch rush and long lines. My plan of attack was to do a quick walk through and then pick what I wanted to try.

Takoyaki
6.90


The first thing I saw and with the longest line was the Takoyaki stand. I have never tried takoyaki before nor have I witnessed the making of them. Fascinated by the process, I recorded a short video to share with everyone.


Each batch makes 84 of these delicate pastries stuffed with octopus, green onions, puffed rice, pickled radish, and finished with white wine. Each box comes with 8 pastries topped with two sauces, and bonito flakes. I tried to avoid the soggy takoyaki that Exile Kiss received, unfortunately, I had forgotten to ask for the sauces on the side as well. Since it was my first time eating these, I didn't know what to expect. The exterior was soggy as Exile Kiss described, and the inside was gooey. The octopus was rubbery for me and I did not get any hints of the other flavors in the batter. There wasn't enough sauce for all the pastries and ones with only a little bit of sauce did not taste as good. I'm glad I gave these a try, however, I did not enjoy them as much as my fellow foodie.

Fish Cakes
2 for 4.50




While waiting for the ramen, I decided to try the fish cakes since there was no line. There were several option available and the woman behind the counter suggested gomoku, which I happily slected and pumpkin for my second choice. The fish cakes were sitting under heat lamps and were barely warm and extremely greasy. The corn in the gomoku was over powering, shadowing any other flavors in the cake. I found the consistency of the pumpkin fish cake very enjoyable, and the subtle flavors of the pumpkin blended well with the fish. However, these were extremely disappointing.

Butter Corn Miso Ramen
9.95




The vendor had two ramen selections, and after looking at the slice of butter on the photo, I knew had to get one with butter. The miso broth ramen came with a slice of pork, sweet yellow corn, ground pork, cabbage, bean sprouts, green onions, sesame and pepper. I have never had a slice of butter in my ramen before and was very curious to find out how it would change the flavor of the broth. I taste the miso broth before mixing in the butter and it was not like the subtle miso broths I am used to. This broth was in your face and packed with flavor. After mixing in the butter, the broth became richer. One qualm with this dish is that it only came with one small slice of pork. The pork was flavorful and tender, but another slice would have been great. The crunchiness and sweetness of the corn gave the dish a nice balance. This was a good introduction to a different side of ramen.

Overall, I look forward to the fair next year and will schedule more time to look around and sample more dishes. I will definitely pass on the fish cakes and try one of the bento boxes instead. Hopefully next time there will be more vendors as well.

Takoyaki - 2.5 out of 5 stars
Fish Cakes - 1 out of 5 Stars
Butter Corn Miso Ramen - 4 out of 5 Stars

Umaimono Fair at Mitsuwa Market
21515 S Western Ave
Torrance, CA 90501

Parking
There is plenty of parking in the large lot including underground.

This is an easy and simple ham and potato soup I came up with to use up left over ham. If you prefer a thicker soup, use less water and bullion.

Ingredients:
1 tablespoon bacon grease
1 cup celery, diced
Half a large onion, diced
2 cups cooked ham, diced
4 cups potatoes, diced
5 cups water
3 cubes chicken bullion
8 tablespoons butter
8 tablespoons flour
3 cups milk
salt and pepper

Heat up bacon grease in a large heavy pot. Add celery, onions, salt and pepper and sautee for a few minutes.


Add ham and potatoes and mix well with celery and onions.


Add the water and bring to a boil. Reduce heat to medium-low and add bullion.


Cook until potatoes are at a desired consistency. While the soup is simmering, in a sauce pan on low, add butter and stir until melted. Whisk in the flour until well incorporated and add milk a little at a time being sure to whisk out the lumps. Once all the milk is added, whisk mixture for about 2 minutes, or until it thickens.


Add the mixture to the soup pot and mix until well incorporated, then serve the soup.

Optional toppings: broken up pieces of cooked bacon, shredded cheddar cheese, chopped chives, or cayenne pepper.

Sanamluang is a great place to go for comfort food on nights you don't feel like cooking, getting dressed up to eat out, and want to make your wallet happy. I was first introduce to Sanamluang by some friends as a great after drinks spot. It is definitely a fun place to go at 2 a.m., but I usually like to go for an early or late dinner to miss the crowd. In my opinion, Sanamluang serves comfort Thai food. Nothing fancy, just good solid comfort food.

Food

Every table is armed with four jars of sauces.


My favorites are the Thai green and red chilies in fish sauce and Serrano chilies in vinegar.

Fried Shrimp Cakes
7.95



These huge shrimp cakes are made up of ground shrimp, crab and pork. Fried and served with a sweet and sour sauce that have a hint of spiciness from the red peppers. The shrimp cakes are dense, similar to crab cakes served at dim sum. Not too oily, and just the right amount of seasoning and cooked to a nice golden crust. I like the texture and flavor of these shrimp cakes and they are even more enjoyable with a little bit of sauce.

Indian Curry Noodle Soup
6.50


The noodle soups at Sanamluang are huge and the Indian style curry noodle soup is no exception. A generous amount of flat noodles are served in a coconut milk and curry broth topped with beef, bean sprouts, peanuts and a boiled egg. The broth is very light but flavorful and the beef melts in your mouth. I prefer the noodle soup with flat rice noodles, but you can ask for any type of noodles you'd like. It's also great with an order of tendon, which is $2.

Emperors Noodles
6.50


The flat rice noodles were sauteed with scrambled eggs, chicken, shrimp and squid served in a sweet and savory sauce. I had to mix everything with the sauce to get all the flavors. The chicken was overcooked, but the squid was tender. I am not a fan of the sauce in this dish and the flavors were too bland for my taste. I will not order this dish again.

Hawaiian Fried Rice
7.95


I had been contemplating this dish for quite some time, and finally ordered it on my last visit and I have no regrets. The rice is fried with Chinese sausage, shrimp, cashew nuts, pineapple, and topped with shredded dried pork. There are also lime wedges on the plate, which can be easy to miss, but the lime juice is the key to this dish. The shrimps are fairly large and the pineapples are fresh. The cashew nuts were a bit soggy and not as enjoyable. There is always something different in every bite, but every bite is packed with good flavors.

Sen Yai Neau Sub
6.50


This is my favorite dish to order at Sanamluang. This dish is served with flat rice noodles in a beef gravy with tomatoes, onions and a raw egg on top. The key to this dish is adding Serrano chilies in vinegar, which brightens the dish. I enjoyed the dish by mixing everything together including the raw egg and eating it with a spoon to get as much of the gravy as possible. The beef gravy is delicious and onions add a nice crunch to the dish.

Overall, Sanamluang has good food, fast service, and good prices. Don't come here and expect to be wowed, the food isn't amazing nor mind blowing, but it's comforting. You can also customize a dish anyway you want to. There are hundreds of items on the menu, and can be difficult to decide. I've ordered some dishes I don't enjoy, and ones that I would order again and again. There is also a section of the menu that is only available after 10 p.m. Sen Yai Neau Sub is a good introduction if you don't mind the raw egg.

3.5 out of 5 Stars

Sanamluang
12980 Sherman Way
North Hollywood, CA 91605

Parking
There is plenty of parking in the lot as well as on the street.

Ever since I heard about the 5x5 tasting last year, I decided to save enough money to attend the next tasting. Once the 2009 tastings were announced, I started to research the different restaurants and guest chefs. At $150 per person, it took quite a bit of convincing to actually make a reservation, but I finally decided to treat myself to a special meal and the 5x5 at Melisse would be that meal. The most appealing thing about the tasting is not only the collection of top chefs from Los Angeles and the guest chef, but also that the chefs themselves make the dishes. Plus, I would be able to sample a dish from each restaurant without actually going to everyone of them. The five main chefs this year were Josiah Citrin, Michael Cimarusti, Gino Angelini, Neal Fraser and David Lefevre.



Luna Oyster
Passion fruit, asparagus-rosemary


The oyster arrived off center on a large white plate, which was quite disappointing in terms of presentation. From a first glance, there was no way to tell this was an oyster dish without the menu. The oyster was sitting on asparagus and rosemary topped with a thin sheet of passion fruit jello. The oyster had a very strong but good fishy flavor. The delicate flavor of the passion fruit worked well with the oyster. The asparagus and rosemary was very much overpowered by the oyster and I did not get much of the flavor. It was a fun and creative amuse bouche and a good start to the meal.

Hawaiian Big Eye Tuna
Sour Plums, Pickled Leeks and Sun Gold Tomatoes



The tuna arrived about 10 minutes later on a leaf shaped plate with vibrant colors. The three pieces of tuna rested on a very flavorful sauce topped with salty rice flakes and delicate flowers. The different components on the dish all brought out a different flavor from the tuna. The pickled leeks and flowers were two of my favorites. The crunchiness of the leek paired with the soft texture of the tuna was a wonderful balance. The tiny flowers packed a lot of flavor and permeated my mouth. Everything on the dish tasted fresh and all the components complimented the tuna.

Ciabatta and Foccacia


Next came four choices of bread and I selected the ciabatta and foccacia. The bread was nothing special, but I did enjoy the rich and flavorful butter served with the bread.

Maine Lobster
Carrots, fava beans, nasturtium flower broth



The lobster arrived in a white bowl cradling two large pieces of lobster laying in a beautiful flower both. I have never tasted nasturtium flowers before and did not know what to expect. The broth was peppery in flavor and did not taste anything like the flowers on the tuna. The lobster was very fresh and perfectly cooked. The subtle flavor of the broth allowed the natural sweet flavors of the lobster to shine. The carrots and fava beans were also a nice compliment. I really enjoyed the contrast of flavors between the bitterness of the fava beans and the sweetness of the lobster. This was my favorite dish of the evening.

Turbot Filet with Leek Veloute
Pioppini mushrooms, polenta crostini


I was really looking forward to the turbot dish because I had never sampled turbot before. The first thing that hit me about the dish was the aroma of the mushrooms. The turbot had a golden crust around the edges that gave the fish a great texture. The fish had a very delicate flavor and well complimented by the creamy crostini and veloute.

Red Wattle Suckling Pig
Lemon Thyme Risotto, morel mushrooms, ramps, burgundy reduction



The piece of pork arrived on top of the risotto with a whole morel mushroom, ramps and fried pork skin. The sauce was poured over the pork once our plates were set on the table. Parts of the pork were moist and tender and other parts were dry. One thing about the pork that struck my friend and I was the gamy taste. This was my least favorite protein of the evening. I did not care for the preparation of the pork nor the sauce. The rest of the dish was very enjoyable. The risotto was cooked perfectly, the ramps were good and the deliciously fatty and crunchy pork skin was the most enjoyable part of this dish.

Cumin Scented Lamb
Tomato Date Compote, garbanzo coulis, kumquat, pomegranate strewn couscous


Disappointed with the pork, I hoped the last dish would end the tasting on a positive note. The lamb arrived on a flat plate with a piece of loin on the left and shoulder on the right. The two pieces were separated by couscous and the plate was wonderfully decorated with fiddleheads, one of my favorite greens. The loin was rare and the shoulder was cooked well. Everything on the plate brought out a different flavor in the lamb, which was the most enjoyable part of the dish. The couscous was packed with flavor and the burst of juice from the pomegranate seeds highlighted the natural flavor of the lamb. The kumquat was also a welcomed addition to the dish.

Apricot Carmel
Panna cotta, almond croquant





The dessert was wonderfully presented, which the Panna cotta sandwiched between vanilla custard and whipped cream. The smooth and flavorful custard combined with the panna cotta and whipped cream was heaven in my mouth. Definitely my favorite part of the dessert. Everything else was average and nothing special.

Chocolates
Hazelnut and Kumquat


The chocolates were surprisingly good. My favorite was the kumquat although the crunch of the hazelnut was enjoyable as well.

Strawberry


There was a small creature crawling on the yogurt of the strawberry dessert and it was quickly replaced. There was nothing special about this and the strawberries did not taste fresh.

Overall, I had an enjoyable meal. Was it worth $150? Definitely not. As someone who saved up months for this meal, I did not feel like it was worth it. There were some great dishes, like the Maine lobster, but for the most part, the meal did not have that "WOW" factor. The service was ok, with a few bumps here and there. The little creature in the yogurt definitely ended my meal on a negative note. Some of the chefs came by the tables to greet the customers and my favorite was David Lefevre. He was very personable and even made a few jokes. I'm glad I had the opportunity to sample a dish from each of the top chefs around Los Angeles. For those who can easily spend $150 per person on a meal, I would say it is a fun and cool experience. As for me, although the meal was enjoyable, I will not be spotted at another 5x5 anytime in the future. Perhaps I was expecting too much from this? But at $150 per person, I think I should be able to expect the best.

3.5 out of 5 Stars

Melisse
1104 Wilshire Blvd.
Santa Monica, CA 90401

Parking
There is valet on 11th street and plenty of metered street parking.

Located on the busy San Fernando Road in Burbank, Knight Restaurant is easy to miss. This small Greek Mediterranean restaurant has a few tables outside, where I prefer to dine on a Saturday afternoon and just enough tables inside to handle a lunch rush. Knight has become a regular spot of mine whenever I am in Burbank. The kitchen area is at the front of the restaurant with lots of windows for patrons walking by to get a glimpse of the dishes being prepared. There is always chicken and beef shawarma rotating in the background hoping to draw in some patrons walking by.




Food

Greek Salad
Complimentary

The salads are already arranged and chilling inside the refrigerator. The plate is covered with roman lettuce, topped with feta cheese, slices of cucumbers, slice of Roma tomato, an olive, a spice mixture and grape seed oil and vinegar dressing. The grape seed oil gives the salad a very rich flavor which is well balanced with the vinegar. The salad is fresh and a good start to the meal.

Pita Breads
Complimentary

The store bought pita breads are served warm in a basket. The breads go very well with mutabale.

Mutabale
3.80

The mutable is made at the restaurant and served on a small plate topped with oil and cumin. The mutable has a wonderfully creamy consistency and a good balance of eggplant and tahini. This is one of the best I have had and a dish I always order.

Sarma
3.50


The six neatly wrapped sarmas are arranged on a bed of roman lettuce with a side of cool cucumber yogurt dip. The dip was very tart and a nice compliment to the stuffed grape leaves, which are served warm. The grape leaves had a nice smokey flavor to it and were stuffed with rice and spice mixture. These disappeared quickly.

Lule Kabob
8.25


The lule kabob plate comes with a choice of soup or salad and is served on a large plate with two lule kabobs, basmati rice, a roasted Roma tomato, and grilled onions. The lule kabob is ground beef flavored with spices and cooked on a grill. The meat is moist and well seasoned. The rice is very aromatic and I usually like to cut open the tomato and mix it with the rice and grilled onions. Some rice mixture with a few pieces of lule kabob wrapped in a piece of pita bread is my favorite way to enjoy this dish. Although I have had better lule kabob, this is still a great dish.

Chicken Gyro Special
5.45

The chicken gyro has been a lunch special every weekend I have dined at Knight. This is my favorite item at the restaurant and the best priced. The special comes with a Greek salad and a huge gyro. Served in a thick, soft pita bread with caramelized onions, tomato slices, lettuce, hommos and generous amount of chicken shawarma, this is the best chicken gyro I have had. The chicken has great flavor and is so moist. The warmth of the chicken heats up the hommos and pita bread, making for a perfect bite. I could pass on the lettuce as they do not add anything to the gyro. I usually like to pick them out and enjoy the gyro without it. If you do stop at Knight and the chicken gyro special is on the board, I would highly recommend it.

Overall, The food is always consistent with the same chef behind the kitchen and the same woman running back and forth between the back and front of the restaurant delivering freshly made treats. The prices are great, especially the lunch specials and you get a lot of food. Lately, there is only one waiter running the front of house, and if the restaurant gets busy, the service might be a little slow. The staff is nice and the food is terrific.

4.5 out of 5 Stars

Knight Restaurant
138 N San Fernando Blvd
Burbank, CA 91502

Parking
There is limited parking on San Fernando Road, but plenty of parking in free garages.

I would say I crave Daikokuya at least twice a month. I discovered this place after hearing about it from a co-worker and since my first visit, I have been addicted. Daikokuya is wedged in the middle of a block packed with Japanese restaurants, but one look and you'll noticed, it is the thriving business on the block. The restaurant is first-come first-served and they have a clip board for patrons to sign in. There are usually people standing outside waiting to get in for a bowl of the highly desired ramen. This visit, we waited less than 30 minutes and were seated at the counter.

Food

Salad
Complimentary with purchase of combination


Ordering a combination is the way to go. You get the same size bowl of soup which is 8.50, plus your choice of a delicious side such as fried rice and various teriyaki bowls and a cabbage salad, which is my favorite. The sliced cabbage, carrots and green onions are topped with a creamy dressing packed with flavor. It always leaves me wanting more. This is the best side salad I have had at a ramen restaurant.

Daikoku Ramen Kotteri with small Chicken Teriyaki
10.50




We were seated at the counter and we were fortunate enough to witness the cooking and assembly of the noodles. The noodles are cooked for 1 minute and 45 seconds in boiling water. Once the noodles are ready, they are poured into large bowls and topped with broth, kotteri (extra pork fat), slices of pork, bean sprouts, bamboo shoots, boiled egg, green onions and a few shakes of sesame seeds. This combination creates one of the most delicious ramens dishes I have tasted. The broth is full of flavor and while sitting at the counter, we noticed a carton of soy milk being poured into the large vat of broth. The pork is sweet, tender, incredibly flavorful and melts right in your mouth. Although a huge bowl of ramen, I always find myself finishing every last drop. We discovered that there is a larger bowl option for those who aren't quite satisfied with the regular size.


Perhaps next time?


Although the main attraction at Daikokuya is their ramen, everything else is also very good. The chicken teriyaki is not over sauced like some places, the chicken is cooked perfectly and the rice is just right. I will definitely order this again.

Overall, Daikokuya is one of my favorite ramen houses in Los Angeles county. I've never had a disappointing meal and always leave more than satisfied. There is usually a wait and it can become quite long depending on the time and day you go, but definitely worth a 30-45 minute wait. Bring good friends and the time will pass quickly. If you do go, don't skip over the kotteri option for the ramen.

4.5 out of 5 Stars

Daikokuya
327 E 1st Street
Los Angeles, CA 90012

Parking
There is very limited street parking, but plenty of parking in near by lots.

Pink's is the must go at least once for the experience hot dog stand of Los Angeles. Sure there are other places that specialize in hot dogs, but none quite like Pink's. I can always expect the same staff behind the grill, the same quality of food, and the same excitement and anticipation of watching the food being prepared. Plus you get to stare at the famous people on the wall who have visited the hot dog stand. On Tuesday evening, I found myself back at Pink's after craving their chili cheese fries and to my surprise, only a handful of people were in line. I would never wait for Pink's if the line went past the building, but I understand why those from out of town would.


Food


Spicy Polish Dog
4.50


This is my go to dog. The dog is wrapped nicely between a hot dog bun topped with cheese, chili and onions. It has just the right amount of kick to satisfy my spicy cravings combined with good flavors. The chili at Pink's is nothing special, but it works well with what it's being served on. The polish dog is definitely the star. I love the crunch of the casing and the juiciness of the dog. It is hard to put down.

Nacho Cheese Chili Fries
3.95


Of course I didn't forget about the Chili Cheese Fries. I've had chili cheese fries at many places, but my taste buds could not be fooled. The difference is in the fries. The fries at Pink's are seasoned, unlike fries served elsewhere and that's what I love most. The serving size is also huge for the price and well worth it.

Poli-Bacon Chili Cheese Burger
6.45


My partner in crime was brave enough to deviate from the usual and try this burger and it was a great choice. With the components of a polish dog jammed into a hamburger, there was really no way to go wrong. Once we made it past the polish dog to the burger, it was a combination liker no other I've tasted. The hamburger patty itself was difficult to taste between the other ingredients, but it definitely added that extra flavor to the whole burger. Who knew putting a dog inside a hamburger could taste so good. This is definitely a daunting burger and I would warn against any attempts to eat one solo, but I'm sure many have triumphed.

Overall, I think everyone should experience Pink's once. The food and service is consistent and the familiar faces make you feel like you never left.

4 out of 5 Stars

Pink's Hot Dogs
709 N. La Brea Blvd.
Los Angles, CA 90038

Parking
There is plenty of metered parking on La Brea and a parking lot next to the stand, which gets full very quickly on a busy night.