Remember how about 3 posts ago, I mentioned eating anything I wanted ---specifically meat in the Fall/Winter season? Well, I am done with that, older and wiser, just can’t hang with it anymore. This past month, I gorged on steak at Jar in West Hollywood which happens to be a fabulous LA spot, the next week, mediocre Veal Shank at the Foundry on Melrose. Then, one of my clients has a party and I prepare 30 New York Sirloins for them. Let’s not forget to mention the whole pig (head, feet and all) we had at my cousin’s wedding, a Vietnamese ritual where I learned to love crispy fatty pork skin. Oh, then at work our annual Halloween party, we made BBQ Beef Brisket in slow cooker oven for 12 hours. Also Pork Tenderloin wrapped in bacon and 10 lbs of top round Roast Beef studded with garlic. Leftovers were cranked into French Dips and Beef Brisket sandwiches all week!
So, yea, here I am on one of my weird diets again, no meat and it’s been a week. Let me tell you, I feel a whole heck of a lot better. I am staying away from chicken and turkey too. Could be a Turkey-less Thanksgiving for me! After preparing 2 15-lb birds in less than 2 weeks (long story), I feel ill towards any fowl. Plus what if my family buys a Butterball, ugh…..those turkeys come pumped with phosphates and other things.
For now just fish or shellfish for me! At work I usually taste then spit out everything anyways. Yes, Food Scientists do do this! Back to the point of this blog, I experimented yesterday and conquered a dish I wanted to try for awhile, Soba Noodles with Tofu and Vegetables. Tomorrow, a dinner party with friends, Mexican Vegetarian! To be continued…
Soba Noodles
2 servings Soba Noodles (Wheat/Buckwheat, Thin)
1 cup Snap Peas, cut in half, lengthwise
1 cup Carrots, julienne
¼ cup Green Onions, diced
1 cup Brussel sprouts, leaves
½ cup Pea tendrils or micro greens or sprouts of some sort
Tofu
½ lb Firm Tofu
1/2 cup Soy Sauce (preferred brand, Tamari)
2 T Garlic, minced
Vinaigrette
¼ cup Soy sauce
2 T Garlic, minced
1 T Lime juice
1 t Sugar
1 T White vinegar
1 T Sesame oil
¼ cup Canola oil
Black Pepper and Salt to taste
Toasted Sesame Seeds for Garnish
Blanch all vegetables except for the green onions and pea tendrils, just to make the vegetables a little softer with the soft texture of the noodles. Seperately, boil the noodles and set aside in fridge. Marinate the tofu, soy sauce, and garlic for at least a half an hour. Then sauté until you see a brown color/crust, about 3 minutes. Mix all vinaigrette items together. Toss very lightly noodles, blanched vegetables, green onions, and pea tendrils and vinaigrette. When ready to eat, place tofu on top and garnish with Sesame seeds. This dish is best eaten cold so the vinaigrette sets in, the next day is even better!
So, yea, here I am on one of my weird diets again, no meat and it’s been a week. Let me tell you, I feel a whole heck of a lot better. I am staying away from chicken and turkey too. Could be a Turkey-less Thanksgiving for me! After preparing 2 15-lb birds in less than 2 weeks (long story), I feel ill towards any fowl. Plus what if my family buys a Butterball, ugh…..those turkeys come pumped with phosphates and other things.
For now just fish or shellfish for me! At work I usually taste then spit out everything anyways. Yes, Food Scientists do do this! Back to the point of this blog, I experimented yesterday and conquered a dish I wanted to try for awhile, Soba Noodles with Tofu and Vegetables. Tomorrow, a dinner party with friends, Mexican Vegetarian! To be continued…
Soba Noodles
2 servings Soba Noodles (Wheat/Buckwheat, Thin)
1 cup Snap Peas, cut in half, lengthwise
1 cup Carrots, julienne
¼ cup Green Onions, diced
1 cup Brussel sprouts, leaves
½ cup Pea tendrils or micro greens or sprouts of some sort
Tofu
½ lb Firm Tofu
1/2 cup Soy Sauce (preferred brand, Tamari)
2 T Garlic, minced
Vinaigrette
¼ cup Soy sauce
2 T Garlic, minced
1 T Lime juice
1 t Sugar
1 T White vinegar
1 T Sesame oil
¼ cup Canola oil
Black Pepper and Salt to taste
Toasted Sesame Seeds for Garnish
Blanch all vegetables except for the green onions and pea tendrils, just to make the vegetables a little softer with the soft texture of the noodles. Seperately, boil the noodles and set aside in fridge. Marinate the tofu, soy sauce, and garlic for at least a half an hour. Then sauté until you see a brown color/crust, about 3 minutes. Mix all vinaigrette items together. Toss very lightly noodles, blanched vegetables, green onions, and pea tendrils and vinaigrette. When ready to eat, place tofu on top and garnish with Sesame seeds. This dish is best eaten cold so the vinaigrette sets in, the next day is even better!
1 comment:
By far one of my favorites from the Chef. It was awesome and way better than Bloom (My 2nd favorite place for Soba noodle salad). thanks for the memories!
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