Au Lac in Fountain Valley: What's In Those Rolls? Not Rice but Try it!

My next stop was famed vegan and raw/semi-raw food restaurant Au Lac in Fountain Valley, which calls the food it serves "Humanese," whatever that means.

As a hard core carnivore, I was intrigued by the creativity of the raw dishes. I wasn't interested in fake "soy chicken" or "soy fish" that actually gross me out.

I liked the raw dishes because they truly celebrated the vegetables and used them in unexpected ways. For instance, the rolls you see above aren't made with rice, but with jicama and the creamy cheese-like thing is actually ground tofu. Since kimchi goes well with tofu, Chef Ito added that too although it was a bit watered down (I think he literally washed the spice away to make it milder. Minus points.). Genius.

One of the most popular rice dishes is the curried rice, which was creamy and had a crunch from the semi-raw vegetables such as broccoli, cauliflower, corn peas and mushroom. It also had what seemed like dehydrated onions that had the texture of fried onions. It had some green olives that provided the saltiness and brought it all together. Soft chunks of avocados complemented the whole dish nicely, giving it an even creamier texture.

I also liked the use of coconut meat in rolls that gave the rolls a soft texture and refreshing edge. Meet the Cali Roll, which has seaweed (dulse, not the dried black seaweed it was rolled in), cucumbers, avocado, coconut meat, tamari ginger, chives and pine nuts (again, acting as the "rice" that holds it together). The rolls came with a soy sauce-based dipping sauce that provided the saltiness it needed.


The last rice dish was had was the fried rice, in a manner of speaking, of course, since it's not entirely cooked. Our server told us the rice is actually "sprouted rice," that's basically rice where hot water is poured on and soaked for a while. It tasted like al dente rice to me -- incredible it was semi-cooked.

The dish's descriptions are always interesting: grass seed, corn, cilantro, dulse, red chili, tamari, "fried onion" with ranch, which of course isn't the real ranch but it tasted lighter and better. I'm really eating grass seed? Who knew it could taste decent?

The fried rice was crunchy and it made for a winning combination with the vegetables and toppings.

My apologies for skipping the starters. They were good but we liked the mains better so I jumped the gun.

 The Pop Eye spinach salad with spiced macademia nuts, cashews and pistachios with red onions and orange smothered in a creamy tofu dressing (dubbed "Kenchur" on the menu, a type of Indonesian ginger) was hearty, crunchy, juicy, spicy and sweet. I got a new found appreciation for ways of incorporating nuts into everyday cooking.


We also had Da Bowl, which had romaine lettuce with some onions, olives, tomatoes, flax and pistachios with a sweet mustard dressing. I didn't like this one as much as the spinach salad as it was too sweet for my taste.

The Au Lac raw soup sounded very promising but was far too salty. I think they poured too much miso. It was a warm miso saffron broth with dried seaweed, tomatoes, garlic, onions, shallots, bean sprouts, celery leaf, red bell peppers, pine nuts, macademia nuts, avocado with some lime juice. It was frothy but the even with the addition of more water to dilute it couldn't save it.

For dessert, my friend recommended the donut holes that looked like any old mochi from the outside but turned out to be these wonderful concoctions made with funky sugars and powders made from nuts. They weren't too sweet and they were delicious. 

I know raw food isn't everyone's cup of tea but if a meat lover like me can appreciate it, trust me, you will too. The menu also has full cooked vegan dishes that I didn't try at all for the above mentioned reasons. Enjoy!

Cooking: Pimp My Brown Rice -- With Fish Roe, That Is

I had leftover fish roe and didn't know what to do with them. Then fellow food lover TJ showed me to just top it over rice, so I did. I didn't think I'd like it but it was great over brown rice (which means it can only be better over white rice).

"Is it masago?" TJ cried when I told her about it. They were regular (bright orange) and wasabi masago that was a bright green. Because they're salty to begin with (although not as bad as caviar, which I'm not a huge fan of -- except maybe with some blinis and creme fraiche?), they go very well with the mild rice.

What I also loved about the fish roe was the gorgeous crystal-like colors in my otherwise drab-looking brown rice. Who knew brown rice could be blinged like this?!

Some may question its high cholesterol levels but everything in moderation, right? It's the perfect accompaniment to perk up some boring old rice. I would have only thought of having them with sushi but I can't believe it just dawned on me to have it with regular rice as a rice bowl too. Do it!

Experiment with different kinds of fish roe but they're readily available in Asian markets. Go crazy!

Cooking: Winter Salad at its Best -- Spinach and Persimmon Salad

I love winter salads and the combination of fruit, nuts and greens. So this spinach and persimmon salad was the perfect counterpoint to the heavier braised oxtail dish I prepared for a recent dinner with some of my dearest friends who happen to be crazy food people (ok, maybe that's not so shocking).


Our host, GS, presented this delightful salad and even gave it her own spin, using almonds instead of pecan and adding pear slices in addition to the persimmons. I actually like almonds more than pecans so it was a great substitute for me. And what's not to like about pears in a salad? They added a touch of sweetness and soft texture.

The kicker for this salad, however, is the entirely unexpected aroma of toasted sesame oil that hits you when you take a mouthful of the greens and goodies into your mouth. It only takes a teaspoon but a little sesame oil goes a long way and it sure did in this salad. It wasn't overpowering and melded so well with the sweetness of the fruit and freshness of the spinach.

A winning salad that seems simple to make and a sure-fire crowd-pleaser at any potluck or dinner party table.

Cooking: These Greens are Earthy, Healthy and Delicious

Sorry I've been MIA. Here's a belated rave-cum-rant of the week. Rave for neng-ee, which is a green that's eaten with its root (with the dirt washed out and outer layer shaved off, of course). Rant because yes, you guessed it, you can't get neng-ee this fresh and fragrant stateside. What's up with that?

The best way to consume this green is neng-ee namul -- blanch it quickly and season it with dwenjang, Korean fermented soybean paste (NOT miso!), some sesame oil, sesame seeds and diced green onions.

OMG. It's sold in LA but it's just not nearly as flavorful. The biggest appeal of this green is its really earthy fragrance that complements so well with the saltiness of the soybean paste. That's why it's also added to arguably one of the most classic Korean dishes of all time, dwenjang jjigae, or fermented soybean paste stew. Ok, it doesn't sound like the most appetizing dish and some may say it's an acquired taste, but trust me, it's that good.

Some may be confused by the zillion greens featured in Korean cuisine but part of the fun is trying to decipher which green is on the table after tasting it. Chui namul? Spinach? Neng-ee?

In any case, it looks like I may have to start growing Korean veggies on a community garden somewhere in LA. Anyone know of a good plot? I will really miss the earthy and super flavorful vegetables and fruits in Korea.

Cooking: Saebal, A Versatile New Green

Markets are like candy stores for me so it wasn't a surprise that I spent all of three hours scouring a Korean market that sells everything from produce and cookbooks to slippers and plates.

Anyway, I discovered a new green that looked fascinating called saebal (세발나물), so naturally I bought it.

Thankfully, the packaging suggested I make namul or jeon with it. Namul is an umbrella term that usually refers to a vegetable that's been seasoned either raw or cooked -- in this case, raw. Jeon is a pancake, like the one you see here.

I figured I would split the green into both namul and jeon. However, after I pan-fried some saebal jeon in a batter of water, egg, flour and ready-made jeon powder all seasoned with some salt, it tasted so good I didn't need to make namul.

The saebal jeon was easy to eat (I had chopped the greens into one-inch long strands) and very mild and refreshing in flavor. The jeon was delicate in texture because the greens were very thin. The greens went very nicely with the flour-based batter.

They literally sold like hot cakes once they hit the table.

I had them as namul at a restaurant a few days later, seasoned with nothing but a bit of sesame oil, salt and red pepper flakes. Delicious but not as good as the jeon.



I predict this will soon become a rant of the week where I complain about a lack of fresh greens like these in LA. Stay tuned...

Korea Roundup 2011: Meaty Fish Grilled to Pefection at Jejuhang

I know I've already reviewed this place, Jejuhang, but I only briefly mentioned it and considering I devoted a whole post to ranting about a lack of good kalchi fish in LA, I thought I should have a moment of silence for this most excellent restaurant.


It certainly doesn't come cheap. And this neat row of three grilled Hairtail (kalchi) cost us a hefty $40 but then again, it came with rice specked with black rice pebbles (giving it a deep purple hue) and the delectable side dishes that I'll get into in a bit.

The fish apparently gets flown in regularly straight from the source in Jeju Island off the southern coast. I so missed the taste of seriously meaty kalchi. It was just oily enough (but not as much as a mackerel that it also specializes in but we didn't order) to give it that soft texture and grilled to perfection with perfectly charred skin.

Let's talk banchan. It had five different kinds of side dishes, including one of my favorites, doraji. It was smothered in a spicy, tangy and barely sweet marinade -- a mix of garlic, red pepper flake, sugar, sesame oil, sesame seeds and rice vinegar. Doraji, which doesn't have a universally accepted translation (platy cando is one), is basically a root vegetable that has been pounded for softening and then shredded thin. It has an earthy and slightly bitter taste that blends extremely well with the aforementioned marinade.

Then came the greens in the form of sutkat. These usually show up on your table in fresh form, accompanying lettuce and perilla leaves for a barbecue fest. But they are also a popular type of namul, which is a standard way of eating greens and roots -- blanched and seasoned with either a spicy or just garlicky marinade.

The cabbage kimchi was just ok and the pickled radish and super fine (as in not stalky -- I don't mean fancy) seaweed (parae) wasn't anything to write home about.

I will try to return to this place to re-savor the braised mackerel I had last time -- piping hot and bright red in its spicy and slightly sweet glory.

Cooking: A Tuna Melt Hummus Sandwich? Yes!

I feel like I've been coming up with decidedly un-photogenic concoctions but I swear they taste better than they look or sound (eg., smoked salmon + peanut butter). This tuna and hummus combination is a case in point. Ok, it's not really cooking anything but sometimes you just have to grab and go, right?

I fully admit it doesn't look appetizing one bit. But spread some hummus on whole wheat bread (preferably toasted) and top with some canned tuna and it makes for just the right amount of saltiness. I didn't want to use mayo with my tuna so I tried hummus and to my surprise, it was good. I've also tried mixing tuna with soy mayo, aka Nayonaise, and plain nonfat yogurt, both of which were good but I wanted to mix it up a bit and try something different.

I have one slice of bread at a time as an open-faced sandwich because a whole 2-slice sandwich is too much to have in one sitting.

Cooking: Smoked Salmon + Peanut Butter -- Who Woulda Thunk It?

You're at work. It's lunch time. You wonder what to eat that is easy on the wallet and relatively healthy given the sedentary nature of the job. What if at least once a week, you didn't have to worry about it and got a perfectly healthy home-cooked meal literally handed to you on a platter?

Yes indeed. I was fortunate to be part of a group that takes turns cooking healthy lunches for each other. I have so far loved both the eating and cooking parts.

So this was a recent contribution. I was inspired by a pretty standard appetizer served at Seoul's Japanese-style robatayakis, which are essentially like izakayas but a specific type of izakaya.

I took a butter lettuce leaf, placed a slice of smoked salmon, some thinly sliced onions that have been soaked in water to extract their potency, a few capers and last but not least, a generous dollop of good ol' peanut butter!

I swear it tastes infinitely better than it sounds. There's something about pairing salty smoked salmon with nutty peanut butter (either chunky or creamy would work), punctuated by briny capers and crunchy, mild onions -- all wrapped up in a refreshing butter lettuce leaf. It's a low-carb dream.

I didn't pair this unlikely pairing with any drinks like in Seoul's bars but presented a warm butternut squash soup to warm the soul on an autumn day. 

Cooking: Pan-Fried Tofu and Grilled Zucchini for a Healthy and Satisfying Meal

Whenever I'm feeling kind of bloated and want to have a light meal (especially dinner), I whip out tofu from my fridge. I always like to stock up on tofu because they last at least 1-2 weeks if unopened and they always make for a quick, healthy and satisfying meal.

Take it out of its container and dry the block of tofu with a paper towel to get the liquid out. Even though it's already cooked, I like to fry it in a pan for more flavor. If you don't dry it completely, it will splatter as the water will react when it hits hot oil so be careful. I like to slice them just under 1/2-inch thick, heat a pan to medium-high with vegetable oil and place the fat squares on the pan. You should hear a sizzling sound. Sprinkle some salt. When the squares have browned (about 3 minutes), flip them and salt them again.

One vegetable I don't mind eating over and over again is zucchini. It's so sweet and flavorful I don't get sick of it and it's good for you.

A very simple way to prepare these is to slice them lengthwise about 1/4-inch thick and grilling them.

I don't use my real grill but I do love my Le Creuset cast iron grill that I just place over my stove and it does the trick perfectly. Check out the grill marks on those babies!

I preheat the grill on medium-low heat for a few minutes, brush some oil on the grill, place the zucchini slices, add salt and pepper. When you see grill marks using thongs, lift the zucchini, brush some oil on, and grill the other side. Then add salt and pepper. They'll be done in about 3-5 minutes. The zucchini don't have to be completely translucent for it to be fully cooked. They're a great pairing.

Wait. Did I really just sing the praises of a meat-less meal?! I hardly recognize myself anymore. But seriously, this was good and good for you.

Cooking: You'll Become Addicted to This All-Purpose Dressing (Like Yours Truly)

I never thought I'd like something that has an ingredient called nutritional flake yeast in it. Sure, I was skeptical from the beginning when a friend extolled the virtues of this amazing salad dressing that she had at a health spa. I now swear by it.

She agreed to make some for a recent dinner party I hosted. She brought some deliciously grilled green beans mixed with cauliflower and peas. They were good by themselves but when drizzled with this magic dressing-cum-sauce, those veggies became excellent.

She was nice enough to bring me a big batch, so it has lasted me a while as I pretty much have poured it on anything and everything from arugula salad to pan-fried tofu.

What I like most about this dressing is that its flavor packs a punch. The cider vinegar and garlic give it tanginess and tons of garlic goodness, and it's hard to go wrong with tamari, which tastes similar to soy sauce.

The only drawback may be finding some of the ingredients but I'm sure health stores would have it if you can't find them in the usual suspects.

Thanks to DS for introducing me to this gem. 

It turns out this dressing is also good for you (rich in vitamin B) and is versatile (can be made with less fluid and a little corn flour to spread on toast or as a topping for many meats or vegetables). In short, the sky's the limit!


Without further ado, here's the recipe courtesy of Hollyhocks Cooks.

Ingredients

1/2 cup nutritional flake yeast (not brewers yeast, this kind of yeast grows on molasses. Look for yeast flakes such as "Red Star" brand)
1/3 cup of water
1/3 cup of tamari (read label to make sure it is gluten free. Try to find tamari since regular soy sauce or Bragg's doesn't taste quite the same)
1/3 cup of apple cider vinegar
2 tablespoons crushed garlic
1 1/2 cups of canola or sunflower oil (less for thicker consistency. Don't use extra virgin olive oil as the flavor is too strong)

1. In a blender add the yeast, water, tamari, cider vinegar and garlic. Blend for a minute or so until everything comes together.
2. With the blender running, remove the lid and slowly add the oil (in a thin, steady stream).

This will taste better if allowed to sit in the fridge for a while. Shake well before each use.


Enjoy!

Mayo Clinic Cookbook Rediscovered: Yellow Split Pea Soup

Wanted to post some cooking ones since it's been a while. It's not because I haven't been cooking. I cook plenty. In fact, I've been on a semi-healthy cooking kick, and I'm revisiting the Mayo Clinic cookbook.
I remember leafing through it years ago after I bought it, but not finding any recipes that really looked interesting. Well, how I have changed. I flagged a ton of recipes and made this yellow split pea soup that is nutritious, good and looks even better.


Think the "real-way" came out fairly close to the "run-way" image on the Mayo site, no? Yes, I was pretty happy with myself. The green swirls coming from the yogurt-based chive cream look so wonderful in the yellow split pea backdrop. The icing? The beautiful pink morsels of ham that you sprinkle in the end.

The chive cream really added a refreshing dimension to the rather stodgy flavor of the split pea that I'm usually not a big fan of. And the ham gave it a saltier edge. Altogether a great way to consume fiber with flavor.