I said I was going to write about architecture and other things besides food, but food has always been the easiest topic for me to write about it. (Notice I didn't say if I think I write about food well.) Anyway, writing about The Shebeen is both architectural history and food related if only because the department treated the TJ-SAH guest speaker to dinner following her lecture...which was about maps. Unfortunately we were on a tight budget because there aren't many restaurants in Charlottesville in the middle price range that can seat so many people (we started with seven and ended up with ten). The Shebeen seemed to be a good choice because it had a range of prices, from $10 to $30. To ensure we didn't go way over budget, I ordered the conservative fish and chips at $12. Sometimes I will avoid ordering this because I end up disappointed about burnt batter. In this case, the battered fried fish was delicious and perfect whereas the chips--seasoned french fries--were terrible. The texture, taste, and crunchiness were all wrong. Everyone else's entrees look great, so I wouldn't mind going back when I can spend more money. Apparently the steak pie and the Durban chicken were delicious.
I don't usually care about atmosphere as long as the food is good. Here, the interior was surprisingly nice for a restaurant in a strip mall. It would be a good date and fancy dinner place.
247 Ridge-McIntire Rd
Charlottesville VA 22903
434-296-3185
http://www.shebeenpub.com/
(the prices on the online menu are out of date)
31 January 2008
22 January 2008
Homey-Homecooking: Kale, Sausage, and Mushroom Soup
I wasn't going to post this recipe because I made it up myself and it didn't taste interesting enough the first day I made it. Since I usually cook for several meals at once, the soup has had a chance to sit for a few days and it's been getting better everyday. The key to this soup is a tasty, smoky sausage. This is an informal recipe, so I don't have exact amounts, and anyway you can adjust to your taste. Just brown the sausage in a pot until crispy. Remove, and cook sliced mushrooms until they are almost cooked and put the sausage back in. Add seven cups of water and bring to a boil before adding a large bunch of kale, stems and leaves cut into quarter-inch strips. Cook until the kale is just tender and season with salt and pepper. You can eat it at this point, but it will be even tastier the next day.
20 January 2008
Fish with Creamy Leeks
I'm always on the look out for quick, delicious recipes and I came across this one while browsing Epicurious.com, trying to figure out what to do with the tilapia filets I bought. Instead of butter and sour cream, I used olive oil and yogurt, and left out the dill (because I didn't have any) and the results were still fantastic. You can leave out the second 1/3 cup water if you're using yogurt because of its high water content. I'm definitely making this again for a fast meal.
Fish with Creamy Leeks
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
Whisk together sour cream and flour.
Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining 1/3 cup water.
Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
Fish with Creamy Leeks
Active time: 10 min Start to finish: 20 min
Servings: Makes 4 servings
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
Whisk together sour cream and flour.
Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining 1/3 cup water.
Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
13 January 2008
Ostioneria Colima
I've passed by this place for years, but never went because I had no idea if it was good. I have to admit that I didn't even consider it a place to try until my brother mentioned it. The situation makes me understand how non-Chinese might feel intimidated about going to a Chinese restaurant where the predominant language is one they don't understand. Though I know enough Spanish to read most of the menu hanging above the order counter, I had to ask for an English-language menu to decipher the rest. Turns out the name "ostioneria" refers to the oysters they serve.
It's a casual place decorated for a beachy feel, with televisions showing sports games in every corner. Apparently it can get very crowded during soccer games. After you order at the counter, you can either sit inside in booths or outside under a thatched roof overhang and they will bring your order to you.
We ordered quite a bit of food: octopus cocktail, fish ceviche, fish tacos, shrimp tacos, and the hot and spicy shrimp dinner. The octopus cocktail was unpleasantly sweet and fruity for my taste and the fish ceviche was so-so. The rest of the food was awesome, however. Several filets of crispy breaded fish topped with shredded cabbage and sour cream fill the fish tacos. The shrimp tacos are similar. The hot and spicy shrimp dinner was awesome. Fresh, large shrimp with the tails left on swim in a glorious spicy, roasted pepper and onion sauce. Wow, this was so good! The roasted peppers provides a wonderful flavor and depth to the savory sauce. The salad that came with the dinner was just iceberg lettuce, red onions, and orange slices, and the rice is cooked with yellow corn. They also serve a delicious super spicy salsa filled with chilli seeds and roasted peppers. This stuff makes the manufactured tortilla chips taste great.
When I'm back in the Heights, I'm definitely coming here to satisfy my craving for Mexican food!
Ostioneria Colima
1136 S Hacienda Blvd
Hacienda Hts CA 91745
626.333.8017
It's a casual place decorated for a beachy feel, with televisions showing sports games in every corner. Apparently it can get very crowded during soccer games. After you order at the counter, you can either sit inside in booths or outside under a thatched roof overhang and they will bring your order to you.
We ordered quite a bit of food: octopus cocktail, fish ceviche, fish tacos, shrimp tacos, and the hot and spicy shrimp dinner. The octopus cocktail was unpleasantly sweet and fruity for my taste and the fish ceviche was so-so. The rest of the food was awesome, however. Several filets of crispy breaded fish topped with shredded cabbage and sour cream fill the fish tacos. The shrimp tacos are similar. The hot and spicy shrimp dinner was awesome. Fresh, large shrimp with the tails left on swim in a glorious spicy, roasted pepper and onion sauce. Wow, this was so good! The roasted peppers provides a wonderful flavor and depth to the savory sauce. The salad that came with the dinner was just iceberg lettuce, red onions, and orange slices, and the rice is cooked with yellow corn. They also serve a delicious super spicy salsa filled with chilli seeds and roasted peppers. This stuff makes the manufactured tortilla chips taste great.
When I'm back in the Heights, I'm definitely coming here to satisfy my craving for Mexican food!
Ostioneria Colima
1136 S Hacienda Blvd
Hacienda Hts CA 91745
626.333.8017
Frozen Yogurt Fad
A comparison of the major frozen yogurt chains:
Pinkberry--the first and the best, in my opinion. Though at first I was surprised by its taste, I can see why this is a favorite of many. The lightness, sourness, and slightly icy texture makes it a refreshing treat, and they definitely have the freshest variety of toppings.
Kiwiberry--there is something oddly too creamy about their product that turns me off.
CeFiore--I find their description "Italian frozen yogurt" highly suspect, but have not done any research to make a hassle about it. Though their product is also very creamy tasting, it has a higher sourness level that helps to balance it out. Their other flavors, pomegranate-raspberry and acai are pretty good, too.
Yogurtland--the buffet of yogurt flavors appeals, but turns off purists (of which I am one). If I set aside my preference for plain yogurt flavor, I can handle it, but even then I dislike the watered-down and icy taste. The worst part about this place is the fruit because they add sugar to it, making it a sickly tasting sticky mess. If you prefer less sugary treats, definitely avoid the fruit here.
Golden Spoon--this has been around all along, so it's not really part of the fad. It's set apart in that it does not serve plain yogurt flavor, it is much sweeter, and it's designed to compete with ice-cream chains. I pretty much only like the strawberry flavor here because it has the sour yogurt taste. For everything else, I would have to pretend that it's soft-serve ice cream.
Pinkberry--the first and the best, in my opinion. Though at first I was surprised by its taste, I can see why this is a favorite of many. The lightness, sourness, and slightly icy texture makes it a refreshing treat, and they definitely have the freshest variety of toppings.
Kiwiberry--there is something oddly too creamy about their product that turns me off.
CeFiore--I find their description "Italian frozen yogurt" highly suspect, but have not done any research to make a hassle about it. Though their product is also very creamy tasting, it has a higher sourness level that helps to balance it out. Their other flavors, pomegranate-raspberry and acai are pretty good, too.
Yogurtland--the buffet of yogurt flavors appeals, but turns off purists (of which I am one). If I set aside my preference for plain yogurt flavor, I can handle it, but even then I dislike the watered-down and icy taste. The worst part about this place is the fruit because they add sugar to it, making it a sickly tasting sticky mess. If you prefer less sugary treats, definitely avoid the fruit here.
Golden Spoon--this has been around all along, so it's not really part of the fad. It's set apart in that it does not serve plain yogurt flavor, it is much sweeter, and it's designed to compete with ice-cream chains. I pretty much only like the strawberry flavor here because it has the sour yogurt taste. For everything else, I would have to pretend that it's soft-serve ice cream.
Ramen and Green Tea Soft Serve
Some of the best food in LA comes out of supermarket food courts. I wrote about Masenara and on another day we went to Santouka in the Mitsuwa supermarket in West Los Angeles. My brother introduced the rest of the family to this place when he was working in Culver City and he urged me to take our mom to try it. So one Wednesday in December 2006, I drove my mom to the Santa Monica Farmer's Market and took her to Santouka for lunch. And, wow, what a beautiful , perfectly-put-together bowl of ramen. The combination of chewy, curly noodles and rich, unctuous (read=composed of pork fat) soup sprinkled with green onion is divine. I prefer the shoyu flavoring, but the shio and miso versions are also good.
I've eyed the tea stand across the food court every time we ate at Santouka, but each time I felt too gluttonous to allow myself to try their green tea soft serve ice cream. This time, I ordered a small bowl of noodles, so I felt less gluttonous. At $3.50 plus tax, the ice cream is not an inexpensive treat, but it was well worth the price. The texture is ultra-smooth and creamy, and the taste was rich with matcha green tea powder. It was not too sweet, either, leaving a pleasant lingering tea aftertaste. It is the best soft serve ice cream I have ever had; I like it much better than the frozen yogurt fad going on right now and I wish I had had another chance before heading back to Charlottesville to enjoy it again.
I've eyed the tea stand across the food court every time we ate at Santouka, but each time I felt too gluttonous to allow myself to try their green tea soft serve ice cream. This time, I ordered a small bowl of noodles, so I felt less gluttonous. At $3.50 plus tax, the ice cream is not an inexpensive treat, but it was well worth the price. The texture is ultra-smooth and creamy, and the taste was rich with matcha green tea powder. It was not too sweet, either, leaving a pleasant lingering tea aftertaste. It is the best soft serve ice cream I have ever had; I like it much better than the frozen yogurt fad going on right now and I wish I had had another chance before heading back to Charlottesville to enjoy it again.
12 January 2008
Masenara
I had a craving for kimchi fried rice, so my mom and I went to Masenara, which is in D.B. Market World Korean supermarket in Diamond Bar. Although the kimchi fried rice you eat following spicy seafood soup is hard to beat--any Korean food served from a stone pot aste infinitely better than those served in regular dishes--this is probably my favorite place to eat this dish on its own. I like that they serve it topped with a crispy fried egg on top. My mom ordered the tofu soup with mushrooms and beef. A great lover of mushrooms, she was pleased to see the variety of types in the soup. I have yet to sample the Japanese cuisine part of their menu, but the two reviews on Yelp! tout the raw fish and rice bowl. Although the other items on the menu sound interesting, they're nothing to rave about. I just go back for the kimchi fried rice.
Masenara
21080 Golden Springs Dr
Diamond Bar CA 91765
909.598.2722
Masenara
21080 Golden Springs Dr
Diamond Bar CA 91765
909.598.2722
11 January 2008
Pakai Supermarket (百佳超级市场）
UPDATE: As comments below have indicated, Pakai has unfortunately closed. *sigh*
I want very much for Pakai to survive. If I lived in Hacienda Heights, I would absolutely shop at this supermarket because it has such a great selection of fresh and frozen meat and produce. It sells some unusual and hard-to-find items, some of which are delectably fresh where appropriate, which conjures for me a sense of connoisseurship of food and eating. The owners also run a chicken farm, so you know their poultry is as fresh as you can get.
Unfortunately, it has entered a tough market (already inhabited by two 99 Ranches, a Hong Kong, an Shun Fat, an Albertsons, and a Vons supermarkets) in a less than ideal location, so business has been looking slow. They haven't helped themselves by filling the center with who-knows-what-kind-of-junk and there aren't enough customers to keep a healthy produce turnover (in other words some wilting is visible).
On the upside, the market offers a variety of Asian, Hispanic, and Western goods. Also, the employees are friendly and courteous, something which you cannot say about many supermarkets. One noteworthy example is the fishmonger who dipped into a tank at least four times to retrieve a lobster whose size met my mom's requirements.
Admittedly, Pakai is the kind of establishment that is hard for the masses to appreciate. Just one look into Hong Kong Supermarket and all you see are aisles and aisles of processed junk food. The 99 Ranches are good all around stores. All the other Chinese markets are supported by restaurants, making it convenient for families to shop and eat at one go in the afternoon. Westerners tend to be intimidated by the foreign goods and languages. To go to Bakai is to make a special trip because you enjoy and appreciate eating and cooking well and it seems like most people can't be bothered.
Visit Pakai if you can and see for yourself how wonderful it is!
Pakai Supermarket (百佳超级市场)
3130 COLIMA RD
Hacienda Heights CA 91745
626.855.4390
I want very much for Pakai to survive. If I lived in Hacienda Heights, I would absolutely shop at this supermarket because it has such a great selection of fresh and frozen meat and produce. It sells some unusual and hard-to-find items, some of which are delectably fresh where appropriate, which conjures for me a sense of connoisseurship of food and eating. The owners also run a chicken farm, so you know their poultry is as fresh as you can get.
Unfortunately, it has entered a tough market (already inhabited by two 99 Ranches, a Hong Kong, an Shun Fat, an Albertsons, and a Vons supermarkets) in a less than ideal location, so business has been looking slow. They haven't helped themselves by filling the center with who-knows-what-kind-of-junk and there aren't enough customers to keep a healthy produce turnover (in other words some wilting is visible).
On the upside, the market offers a variety of Asian, Hispanic, and Western goods. Also, the employees are friendly and courteous, something which you cannot say about many supermarkets. One noteworthy example is the fishmonger who dipped into a tank at least four times to retrieve a lobster whose size met my mom's requirements.
Admittedly, Pakai is the kind of establishment that is hard for the masses to appreciate. Just one look into Hong Kong Supermarket and all you see are aisles and aisles of processed junk food. The 99 Ranches are good all around stores. All the other Chinese markets are supported by restaurants, making it convenient for families to shop and eat at one go in the afternoon. Westerners tend to be intimidated by the foreign goods and languages. To go to Bakai is to make a special trip because you enjoy and appreciate eating and cooking well and it seems like most people can't be bothered.
Visit Pakai if you can and see for yourself how wonderful it is!
Pakai Supermarket (百佳超级市场)
3130 COLIMA RD
Hacienda Heights CA 91745
626.855.4390
Blossom Restaurant
I was in downtown Los Angeles yesterday because I had lunch with my former coworkers at Blossom Restaurant. While I've been away in Virginia, downtown has apparently become a decent place to hang out. Blossom, a darling and brightly decorated space, is one of the new businesses that have opened in the Old Bank District, next to Pete's. Coming from the vicinity of bustling Cal Plaza you must walk through some bits that look sketch (and just a bit less bustling), but it's not too bad during the day. There are a couple art galleries and stores around and I heard that some fancy designer stores will be opening soon.
Back to Blossom: I ordered a bowl of rice vermicelli noodles with slices of lemongrass beef and shrimp. The shrimp was fresh and succulent in the Asian way, but the beef lacked the tasty char-grilled flavor you get from some of the better Vietnamese restaurants. It seems they might not be as good at cooking beef because one of my coworkers ordered the shaking beef and the cubes looked a bit flat. It had no fat shine or barely crisp edges. She liked it though. Nevertheless, I had a decent bowl of noodles and I especially liked that it also had a good serving of green lettuce topped by a spoonful of pickled turnip and carrot. I would definitely go back if I happen to be in the area.
Blossom Restaurant
426 S Main
Los Angeles CA 90013
213.623.1973
http://www.blossomrestaurant.com/
Back to Blossom: I ordered a bowl of rice vermicelli noodles with slices of lemongrass beef and shrimp. The shrimp was fresh and succulent in the Asian way, but the beef lacked the tasty char-grilled flavor you get from some of the better Vietnamese restaurants. It seems they might not be as good at cooking beef because one of my coworkers ordered the shaking beef and the cubes looked a bit flat. It had no fat shine or barely crisp edges. She liked it though. Nevertheless, I had a decent bowl of noodles and I especially liked that it also had a good serving of green lettuce topped by a spoonful of pickled turnip and carrot. I would definitely go back if I happen to be in the area.
Blossom Restaurant
426 S Main
Los Angeles CA 90013
213.623.1973
http://www.blossomrestaurant.com/
10 January 2008
Julius Shulman
While I was in downtown Los Angeles today, I stopped by the Getty Gallery exhibition "Julius Shulman's Los Angeles" at the LA Central Library. I wasn't expecting much since I had never gone to an exhibition at the library, but I'm glad I went. Since 1936, Shulman has been recording the development of Los Angeles--as he puts it, he has grown older with the city. The show focuses on the growth of Bunker Hill, Century City, and Wilshire Blvd as well as the diverse residential fabric, from the Case Study Houses to the bungalow courts to the cookie-cutter tract houses.
I was especially taken by the way Shulman staged his photographs to create a more attractive and dynamic effect. The iconic images of the Case Study Houses were paired with original, rarely seen photos which were banal and uninteresting in character. The juxtaposition demonstrates the ways that details and composition can enhance an image. For the photo of Pierre Koenig's Case Study House #22, in which one wing of the house cantilevers above the glittery city below, Shulman rearranged the furniture and strategically placed two stylish young women to add glamor to the otherwise minimal setting.
The exhibition seems to have been created in part to educate the public about the historic fabric of the city and its alteration, and in some cases destruction. The label texts were not preachy but informative about the changes taking place. Unfortunately the exhibition was not having the kind of effect that the organizers might have hoped. They left a blank volume on a table for visitors to identify buildings that had historical value. These buildings could be included in the project to record (by photographs and documents) historically significant architecture of LA. Since the exhibition has been open since October, I hope that one volume has already been filled because the one there this week was full of illegible scribbles.
If you have time before January 27, I highly recommend checking out the exhibition. Even if you might not know much about architecture, the photos are beautiful and there's a fun video of a spritely Shulman discussing some of his work.
JULIUS SHULMAN'S LOS ANGELES
October 6, 2007 - January 27, 2008
Central Library - Getty Gallery
for more information, visit http://www.lapl.org/events/shulman/
I was especially taken by the way Shulman staged his photographs to create a more attractive and dynamic effect. The iconic images of the Case Study Houses were paired with original, rarely seen photos which were banal and uninteresting in character. The juxtaposition demonstrates the ways that details and composition can enhance an image. For the photo of Pierre Koenig's Case Study House #22, in which one wing of the house cantilevers above the glittery city below, Shulman rearranged the furniture and strategically placed two stylish young women to add glamor to the otherwise minimal setting.
The exhibition seems to have been created in part to educate the public about the historic fabric of the city and its alteration, and in some cases destruction. The label texts were not preachy but informative about the changes taking place. Unfortunately the exhibition was not having the kind of effect that the organizers might have hoped. They left a blank volume on a table for visitors to identify buildings that had historical value. These buildings could be included in the project to record (by photographs and documents) historically significant architecture of LA. Since the exhibition has been open since October, I hope that one volume has already been filled because the one there this week was full of illegible scribbles.
If you have time before January 27, I highly recommend checking out the exhibition. Even if you might not know much about architecture, the photos are beautiful and there's a fun video of a spritely Shulman discussing some of his work.
JULIUS SHULMAN'S LOS ANGELES
October 6, 2007 - January 27, 2008
Central Library - Getty Gallery
for more information, visit http://www.lapl.org/events/shulman/
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