But another door opened to us, as we ventured forth into Bowl’d, one of the newest (open only three months) eateries on Solano.  Bowl’d is further up on Solano, just above Santa Fe Avenue.  They had quite a crowd on this quiet Sunday evening.  Inside, Bowl’d looks like it could be a spa – light wood, pendant lighting, and glass tiles adorn its contemporary interior.  But don’t let the new looks full you.  Inside, Bowl’d offers some authentic Korean favorites – like banchan (vegetable side dishes) with each order and bi bim bap.  The banchan was limited, but covered all the basics.They also tasted incredibly fresh.  We started with an order of my husband’s favorite – the Seafood Pancake, with shrimp, calamari, and mussels.It was delicate, with a crispy batter that wasn’t too greasy.  We also ordered their Chicken Wings, which were glazed with a gooey, finger-licking glaze.This seemed to be one of Bowl’d's signature dishes, as at least two of the tables around us had ordered it.  And for good cause.  The wings were meaty and served piping hot, and the glaze managed to find a perfect balance between sweet and spicy.  But of course, we go to Korean restaurants for their dolsot bi bim bap- a hearty medley of rice, meat (generally, beef), and shredded vegetables, topped with a half-cooked wet egg in a so-hot-that-it’s-still sizzling stoneware bowl.  I am happy to report that Bowl’d did not disappoint us.Their dolsot bi bim bap, endearingly referred to as the “Sizzling Rock,” arrived like a hollow stone from a volcano, filled with some of the freshest, most diverse vegetables I’ve seen in a bi bim bap.  In addition to the usual suspects (carrots, mung beans, and greens), this one had shiitake mushrooms and a shredded root vegetable that appeared to me to be some kind of hijiki.  As an added bonus (and probably testament to the fact that Bowl’d is, after all, situated steps from Berkeley, California) patrons have the option of selecting regular white rice with their bi bim bap, or their mixed grain rice – a combination of wild sweet rice, sweet brown rice, barley, and red rice.  We opted for the mixed grain rice (we were, after all, opening new doors on this evening), and found that it imparted an earthy, nutty flavor that only enhanced the bi bim bap.  This bi bim bap, sansthe beef, would in fact be a vegetarian’s dream meal.  And Bowl’d does indeed offer vegetarian options, including tofu and mung bean pancake versions.

Service was prompt and exceptionally friendly at Bowl’d.  We picked up one of their take-out menus, and vowed to return.  Bowl’d is located at 1479 Solano Avenue (at Santa Fe, across the street from Safeway).  Their phone number is:  (510) 526-6223.

Readers:  I apologize in advance for the sporadic appearance of pharmaceutical spam links peppered throughout my earlier posts.  My web host has advised that it was most likely the result of a virus.  I am working on removing the links.

Once we parked, we hurriedly walked to the farmers market, targeted our must-have items (a few organic fruits, some trail mix, and Yuba strips), picked up a quick lunch, and hightailed it back to our cars.  For lunch, I picked up a few Korean tacos from the Namu stand. I’d seen the Namu truck before, but on sunny days, the long line to order had always discouraged me.  The city was damp and blanketed by overcast clouds, and this seemed to keep the big crowds at bay this past weekend.  Namu offered a variety of Japanese and Korean fare (they even had a Loco Moco on the menu).  If we had more time, I would’ve liked to have tried more of their items. But an hour goes by fast at the farmers market, so I just ordered two tacos to go.  These weren’t really tacos, rather than deconstructed bulgogi (barbecued Korean beef) handrolls. The nori didn’t hold all of the filling together as I ate the tacos, but it did a surprisingly good job.  They used a nori that was lightly salted, which I thought enhanced the flavors of everything else.  The tacos were topped with a “salsa” that had a tanginess that reminded me of lomi lomi salmon, and a creamy hot sauce – good contrasts.  Best of all, Namu whipped up these tacos in time for us to make it back to our parked cars with time to spare on the meter.

I spent the morning with my Grandma B today, learning how to make fried tofu the way my Babachan (great-grandmother) used to make them.  I used to eat these up like cookies, and loved how the tofu developed that thin, crispy and salty outer crust, while the inside stayed soft and smooth.  Like several of my favorite foods (e.g., pigs feet soup and oxtail stew), fried tofu is a two-day assignment.  Yesterday, we procured five blocks of tofu.  If you’ve had fresh tofu before, you know that there is a significant difference in both the texture and flavor than the type of tofu you buy prepackaged at the grocery store.  Fresh tofu is light, delicate, and makes the best fried tofu.

Fried Tofu

extra-firm tofu

salt

vegetable oil (for deep-frying)

1.  Start by examining the blocks of tofu.  Feel where the rough sides are.  Cut the tofu in half, so that each half has at least one rough side.  (If the original block of tofu has three rough sides, cut the block in half so that each half has two rough sides.)  The rough sides give structure to the otherwise delicate tofu, and help the tofu retain its shape while you handle them.

2.  Take each half-block of tofu, and cut it into three equal squares (they are actually more like rectangles), once again ensuring that each square has at least one rough edge to it.

3.  Carefully take each square, and place it on a dish with perforations in it, or a rack.  Cover the squares with a few layers of absorbent paper towel, and refrigerate the tofu overnight. 

4.  The next day, the paper towels should be drenched with the tofu’s excess water – so much so, that you should be able to wring the water from the paper towels.  Remove the wet paper towels.  Using additional dry paper towels, gently pat the top of the tofu squares to absorb even more water.

5.  Gently (just as if you were handling raw eggs, my Grandma B tells me) remove the tofu squares from the draining rack, and place them (top-side down) onto a cutting board.  Pull more paper towels, and blot the tops of the tofu squares  (which were previously the bottoms of the tofu squares).

6.  Heat vegetable oil in a cast iron skillet or a saute pan.  The tofu squares are about 1/2″ thick, and you want the oil to be high enough so that it completely covers the tofu, so add about 1″ of oil to the pan.  Use high heat.

7.  While the oil is heating, season the tofu squares with salt.  Pour a small mound of salt on to the cutting board with the tofu squares.  Wet your right hand (assuming you’re right-handed), and dip three fingers into the salt.  Gently pat and spread the salt over all edges of the tofu square.  Start with the biggest faces of the tofu square, and then rub along the edges. Work in an organized fashion, row by row, so that you don’t lose track of which tofu squares have been salted and which have not.

8.  When the oil is hot enough, add the tofu to the skillet.  Use a screen to shield yourself from the first tofu square you add to the oil – sometimes the tofu will still have water in it, and cause the oil to splatter.  Add as many tofu squares to the skillet as you can, without overcrowding the skillet.

9.  As soon as all of the tofu squares have made it into the pan, use a pair of long wooden chopsticks to run between the tofu squares, ensuring that they don’t start to stick to each other during the frying process.

10.  The tofu will cook and turn a golden brown fairly quickly.  Cook them for approximately four minutes on the first side. 

11.  Using wooden chopsticks or tongs, turn them over, and continue cooking them for another two minutes.Take care not to overcook the tofu.  If you do, they will turn rubbery.  In addition to the rubbery texture, you know you’ve overcooked the tofu if the interior becomes excessively porous.  A perfectly-fried tofu will have a crispy crust, while maintaining a silky texture inside.

12.  When the tofu squares are done, pick them up with tongs and gently shake the excess oil from them.  Place them on a plate lined with paper towels.

buy drugs online no prescription n: justify;”>13.  After removing all of the tofu squares, blot all of them with a paper towel.  Set them aside to cool on a separate tray lined with more paper towels.  (Grandma B lines this tray with a flattened paper bag, in addition to the paper towels, to keep the tray from getting too greasy.)

14.  If you’re cooking more than one batch of tofu, keep the cooking oil clean by removing any debri from the skillet between batches.

15.  Cut the tofu squares.  For festive occasions, cut them twice on the diagonal, from corner to corner.  This should yield triangular-shaped pieces.  However, at funerals, the fried tofu are traditionally cut straight across, into small rectangular shapes.

Fried tofu tastes best on two occasions – when they are hot, right out of the skillet, and when they are cold, right out of the refrigerator.  Chilled fried tofu loses some of its saltiness, because the tofu absorbs the salt in the crust.  I like them both ways. 

I’m back in Hawaii this week for some much-needed catching up with friends and family. After running errands, my grandparents and I had lunch at Golden Duck Chinese Restaurant today.Golden Duck’s daily special today was a mouth-watering roast duck with noodles.  But 

after weeks of rich holiday foods, as well as some chilly island weather, the three of us each opted for a warm, comforting bowl of Rice Soup with Chicken.We had to wait a few minutes for the soup, but we weren’t disappointed.  Our deep bowls had generous portions of large chunks of chicken, and the soup had a thick, creamy consistency.

I wrapped up the day at Windward Mall, and explored their newly-renovated food court.  A sudden craving for lau lau (meat – typically pork or chicken, wrapped in taro leaves and steamed) hit me and, luckily, I found a Hawaiian plate at Maruki-Tei.  Maruki-Tei used to occupy a small take-out space at Windward Mall, but they have a much larger presence in the new food court.  They have expanded their menu to include traditional plate lunch favorites, as well as the Japanese okazu (delicatessen take-out dishes) that they have always been known for.  Their Hawaiian plate lunch covered all the basics. Golden Duck is located at 1221 S. King Street in Honolulu, Hawaii.  Their phone number is:  (808) 597-8088.  Maruki-Tei is located in the food court at Windward Mall, at 46-056 Kamehameha Highway, in Kaneohe, Hawaii.

• View/locale:  It’s Sunday morning (or early afternoon) and, if you have something scenic to look at while you’re dining, it will enhance your meal.  You’re also likely to linger a bit longer.  For example, John Dominis has floor to ceiling windows that overlook pristine waters and an unobstructed view of Waikiki and Diamond Head.  On one particularly memorable occasion several years ago, my family and I managed to occupy our large table for a record-breaking four hours.  We arrived at 10:00 a.m., and departed at 2:00 p.m.  Even after adjusting for the fact that we know how to get our money’s worth at a buffet, the atmosphere was conducive to a long, lingering meal.  A nice view goes hand-in-hand with a leisurely Sunday brunch.
• It has an omelette bar.  If some form of seafood is included in the omelette fillings, that’s also a plus.
• Variety:  How many different stations are there?  Some Sunday brunches will offer, in addition to an omelette bar, a pasta station; waffle bar; etc.  Variety is the spice of life.  It also marks the sign of an abundant, exciting buffet line-up.  Also, what does the restaurant offer in its hot pans?  Simply trays of bacon, sausages, and pancakes?  If the restaurant has at least a few exotic menu items in the hot pans, like macadamia nut-crusted fresh fish, or homemade pipikaula (smoked meat), there’s a good chance someone very talented is working in the kitchen.  Bonus:  The hot entrees include fresh Eggs Benedict.
• It has a prime rib station.
• Patrons can find at least two salads and two types of dessert that they love:  Similar to “variety,” above.  People can be particular when it comes to salads and desserts, too.  One man’s chocolate is another man’s bread pudding.
• Mimosas are included in the price of the meal.

We enjoyed the Sunday brunch at the Meritage.  Their choices may not have been as varied or the space as vast as John Dominis, but the Meritage met five of my six criteria above.  The only item I thought they could improve upon is the variety of cold salads available.  But I suppose this wasn’t so much a problem, as I was too full to eat anything after I was done with everything else anyway.  Also, only a limited number of seats have that famous panoramic view of Oakland and San Francisco.  Despite our advance reservations, we didn’t get one this time.

In between my rounds throughout the stations, I managed to snap a few photos of some of my favorite items.  In the order of their consumption, these items included:

A large bamboo steamer filled with siu mai (small, Chinese dumplings filled with meat, seafood, or vegetables).  I liked the shrimp-filled ones the best.A perpetually well-stocked seafood bar.Prime rib tender enough to cut with a butter knife, with one of the most savory salt crusts I can remember.  I second-guessed my decision not to ask for an end piece.An omelette bar that includes small bay shrimp (see criteria, above).A dessert bar with something for everyone.  Try the red velvet cake, which was very moist and topped with a fluffy frosting.I forgot to mention, mimosas are included in the price of the brunch, and I found Eggs Benedicts in one of the hot trays.  What are some of your favorite Sunday brunches?

You can get an even better idea of the Meritage’s Sunday brunch line-up by viewing its menu here.  Sunday brunch is served between 10:00 a.m. and 2:30 p.m.  The Meritagein the Claremont Resort is located at 41 Tunnel Road in Berkeley, CA.  Their toll-free number is:  (800) 551-7266.

The other week, when I made a batch of kinpira gobo, I said that I used a sukiyaki sauce to season the shredded gobo and carrots.  While sukiyaki traditionally refers to a Japanese one-pot meal of slow-simmered meat and vegetables in a flavorful broth of the same name, the sukiyaki sauce itself can season several other dishes as well – including kinpira gobo.It can prescription drugs without a prescription also serve as a soup base for udon noodles.  The hondashi that I reference in the recipe below is a powdered bonito fish stock base that is commonly used in Japanese cooking.  It has a gritty texture, and tastes salty and fish-like at the same time.  If you’ve ever cooked instant saimin noodles, the seasoning packets typically include some kind of hondashi.  Hondashi can come in a box or a bottle, but the one we like looks like this:

This is a recipe that my Grandma B gave me for sukiyaki sauce.  She obtained it originally from her sister, my Aunty E.  The two of them have been making this sukiyaki sauce for decades.

Grandma B and Aunty E’s Sukiyaki Sauce

2/3 cup shoyu

2 tablespoons sugar

1 package hondashi

2 tablespoons sake (or mirin – Japanese sweet cooking wine; or beer)

Heat all the ingredients above over medium-low heat, just until the sugar dissolves, stirring occasionally.

Our recent jaunt to Carmel reminded me of another pleasant wintry vacation we took, in 2009 before this blog was even a twinkle in my eye.  I had been in the greater Phoenix for a few weeks, and my husband drove out with the dogs to stay with me for the latter part of the trip.  We took the long way back to the bay area, by first traveling north up Highway 17 to the very spiritual town of Sedona.  None of the photographs above were altered in any way – the sky really is that blue in Sedona, and the red rock structures just pop.  I felt like I was living in a reel from one of those old View Master toys.  We loved the hotel we stayed at, the Hilton Sedona Resort and Spa, which lies just at the beginning of the main drag into town.  The resort has an elegant lodge feel to it, and the rooms are tastefully decorated with Southwestern accents.  We happened to be there on Valentine’s Day, and the hotel’s restaurant featured a special prix fixe menu.  I wish I had my camera with me, but the one menu item I remember quite vividly was an appetizer of hamachi (yellowfin tuna) in a spicy tomato sauce.  The thick slab of hamachi was buttery and soft … I wondered how they managed to haul in such a near-perfect piece of fish in the middle of the desert. 

Best of all, the Hilton Sedona is dog friendly, and we saw a fair number of other dogs there.  Upon check-in, the hotel gave us a doggy treat bag, water bowl, and dog bed.  Sedona also has a well-kept dog park, with a separate play area for smaller dogs.Another side benefit of road-tripping to Sedona, is the fact that there is a good chance you’ll have to travel along the historic Route 66 on at least one leg of your trip.I snapped this photo in the town of Williams, Arizona, where we stopped for breakfast at Old Smokey’s, a place that knows how to do a good roadside diner breakfast.  The restaurant was bustling on the weekend morning that we go there.  They are located at 624W Route 66 in Williams, Arizona, and are open seven days a week for breakfast and lunch, from 7:00 a.m. until 1:00 p.m.  Check out their country store, right next to the dining area.

Sedona and its surrounding towns offers an array of outdoor opportunities that, because of our limited time there, we weren’t able to take advantage of.  But we (and the dogs) vowed to get back one day.