Yakisoba

A few posts ago, I mentioned my college friend, Alisa. Alisa and I go way back and it feels like we have been friends forever. Yes, she qualifies as a BFF. One of our favorite hangouts was the 3B bar, which no longer exists, but to us, I'm pretty sure the 3 Bs meant beer, boys, and biking (in the little town of Bellingham). But my fondest memories together are the times she would invite me over for her infamous yakisoba and a movie. I'm not sure how many times I've had her yakisoba, but every time, I go back for seconds or thirds because it is that good. Oodles of noodles, vegetables, and salty meat all in one bowl is so comforting, just like an old friend.

Yakisoba
serves 4 to 5

1 1/4 pounds fresh Chinese or Japanese wheat or egg noodles or fresh ramen or
1 pound dried Chinese noodles or chuka soba noodles
1 pound, 6 ounces lean pork or chicken, cut into strips
6 tablespoons vegetable oil, divided
2 cups thinly sliced onions
1 carrot, cut into strips 2 inches long and 1/8-inch wide
4 cups coarsely shredded white or Nappa cabbage
6 tablespoons soy sauce
2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon salt
4 teaspoons sake or dry sherry
4 green onions, thinly sliced
5 sheets toasted and flaked nori (seaweed), (optional)
2 tablespoons slivered red pickled ginger, (optional)

1. Cook the noodles in boiling water until al dente. Fresh noodles are ready in about 1 minute, but dry noodles take a few minutes longer. Drain and rinse in a colander and spread on a kitchen towel to dry slightly.
2. In a large skillet or wok, saute the pork in 2 tablespoons oil over high heat, stirring until the pork is no longer pink.
3. Add the onions and carrot, and stir-fry until the onions begin to turn translucent and the carrot begins to soften. Add the cabbage and stir-fry about a minute more.
4. In a separate bowl, combine soy sauce, sugar, ginger, salt, and sake. Mix well and pour over the cabbage mixture. Toss well and remove from the pan.
5. Heat the remaining 4 tablespoons oil, then add the noodles. Toss the noodles with two wooden or plastic spoons as you would a salad, until the noodles begin to brown. Add the meat and vegetable mixture and toss until well combined.
6. Mound the noodles onto a serving platter or individual plates and garnish with green onions, nori, and pickled ginger.

Cherry Tomato, Melon, and Mint Salad

Summer is here in Seattle and this salad is perfect for when the temps reach the 70 degree mark. The combination of tomatoes and melon might seem odd, but technically, they are both fruits so it's really not such a stretch. In fact, according to Jerry Traunfeld, they make ideal partners. Of course, the riper and sweeter the fruit, the better this simple salad will be.

This perfect-for-a-picnic recipe is from The Herbal Kitchen cookbook by Jerry Traunfeld, former chef of the Herbfarm restaurant. And, yes, this book is autographed, too, "with herbal wishes". So far, everything I've made from this book doesn't disappoint. Every recipe - from the sage martini to tarragon oyster stew - calls for fresh herbs. He even starts off with simple steps to starting your own herb garden. Traunfeld's book inspired me to plant my herb garden and include anise so I can make his delightful anise hyssop tea. If you love savory, you will love this book.

Cherry Tomato, Melon, and Mint Salad

4 cups melon balls, scooped from ripe melon, such as cantaloupe, honeydew, or galia, at room temperature.
2 cups rip cherry tomato halves, at room temperature
4 teaspoons fresh lemon juice
1/4 cup plus 2 tablespoons coarsely chopped spearmint
3/4 teaspoon kosher salt.

Gently toss all of the ingredients together in a large mixing bowl. That's it. This salad is best served within an hour of assembling it.

Cheese Plate Assortment

I don't have a Costco card. Sometimes, I think I may be the only one on the planet who doesn't carry the little red and blue photo ID card that admits you and a guest into a warehouse of the masses. Do I really need a flat of 25 Yoplait yogurts? Or the two oversized boxes of Cheerios shrinkwrapped together? As a minimalist, the Costco Way is a little too big for me. But that doesn't stop me from using their cookbook. Yep, it's called Favorite Recipes the Costco Way and it's one of my second shelf books. It's free from Costco and you have to be there at the right time to get one. I got mine from my mother who does not understand why I don't shop by the gallon or case with a grocery cart made for a giant.

You might expect that the recipes call for a long list of ingredients to serve a big crowd. That would be the Costco Way, wouldn't it? On the contrary, the recipes are elegant and the servings are to a normal proportion (4-6 on average). Of course most of the main ingredients you can get at Costco and the book helps you with brand recommendations (nice advertising for them). I noted the brands in this recipe, but don't let the brands scare you off. You can get the ingredients (any brand) at practically any grocery store.

Last week, I made the Cheese Plate Assortment. I've always wondered how to make a good cheese plate. What cheese goes with what? This recipe makes it easy with a combination of hard and soft cheeses. Serve it at your next summer cocktail party. It even makes a nice light dinner with a salad and bread. For presentation, I garnished the brie (white cheese) with rosemary and the gouda (yellow cheese) with thyme. I also got creative with my dishes. I used an overturned bowl to create a pedestal for the blue cheese.


Cheese Plate Assortment

HARD CHEESES
8 0z Aged Gouda
8 oz Spanish Manchego
8oz English Blue Stilton

SOFT CHEESES
10-12 oz Delice de Bourgogne Triple Creme Brie
8 oz Formaggio Marinated Fresh Mozzarella Balls

Crackers or fresh bread (I used an olive bread from the farmers market)

Fresh or dried fruits and nuts (I used dried cranberries and a can of mixed nuts)

1. Bring all hard cheeses to room temperature by removing from refrigeration 1-2 hours before serving. Arrange wedges on a cheese plate. A piece of slate or marble, a serving tray or a cutting board will also work.
2. Approximately 30 minutes before serving, remove the soft cheeses from refrigeration. Arrange on a cheese plate.
3. Serve with crackers or bread. Garnish with fresh or dried fruits and nuts. Makes 8-12 servings.

TIP: A well-assembled cheese plate can be the perfect appetizer before a casual dinner with friends, or a perfect complement to the desert course at a formal dinner. A combination of hard cheeses and soft cheeses will make a great cheese plate. To distinguish hard cheeses from soft cheeses, press lightly with your thumb - hard cheese hold no mark.