Results tagged soy sauce from David Lebovitz

Crisp Baked Tofu

Baked Marinated Tofu Recipe-13

Someday, someone is going set up a camera in my place. At least I hope so. Because over the last three years, I can safely say that the craziest things have happened to me. I’ve often toyed with writing a book about it, but no one would believe me, and it would quickly get tossed into the fiction bin, dismissed as folly. Oddly, I’ve been finding comfort in the easy-listening music of James Taylor, who seems to understand what I am going through, as he gently reassures me that, indeed, all is okay – because I’ve got a friend.

Baked Marinated Tofu Recipe-4

In addition to JT, as I’ve taken to calling him, I also find security in Asian food. I’m not entirely comfortable with the term “comfort food,” but I have to admit that whenever something isn’t going the way I hope (or the way any sane person would hope), I am rejuvenated eating a bowl of bò bún (Vietnamese cold noodle bowls, as they’re called in France), or gai lan (Chinese broccoli). Perhaps because I come from San Francisco, where Asian food is seamlessly integrated into our culinary consciousness, a bowl of noodles or Asian greens makes me happy. (Although a well-timed pain au chocolat has a similar effect.)

Crisp  Baked Tofu

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Teriyaki Chicken

I always feel like a tourist when I got to a Japanese restaurant because if bento boxes are on the menu, I’ll scan the other choices, but will invariably choose the teriyaki chicken. I know, I know. It’s the “safe” choice – but I can’t help it. I love anything grilled, especially with a salty-sweet marinade punched up with fresh ginger, then charred over a blazing-hot grill to seal it into moist, juicy meat.

I may have an overload of adjectives in my food vocabulary (case in point: the last sentence of the previous paragraph) but I don’t have a grill, but shortly after I received a copy of Japanese Farm Food, I saw a grill pan on one of those ‘flash’ shopping sites in France and I snagged one. And after waiting six weeks, it finally arrived. Funny how they don’t seem to want to send it to you with the same urgency that they want you buy it.

grill pan for chicken teriyaki

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Kylie Kwong at Billy Kwong

lunch with Kylie Kwong

I crave Asian flavors, which became apparent on a couple of occasions this month. For one thing, it seems that I want to add chiles and fresh ginger to everything. Here is Sydney, Australia, where so much of the food feels Asian-influenced – clean flavors, fresh ingredients often cooked quickly over high heat (cooks using fiery woks always seem to be “attacking” the food, simultaneously pulling out and searing flavors), and served with immediacy – I mentioned to a dining companion that I loved everything I’ve eaten here. And what was particularly delightful was that my favorite flavors were used liberally in the food, including fresh ginger, which was so Asian. He looked at me, and said “Really? I think of fresh ginger as an Australian thing.” But when I said that I always saw fresh ginger piled high in Chinese markets, he said, “You know, it’s abundant in regular markets here in Australia as well.”

Being from California, Asian food is my “comfort” food and I never realized how much I depend on a bowl of spicy bibimbap for lunch in the winter or a light plate of cold buckwheat noodles with nori and ginger dressing in the summer. I like any and all Asian food, no matter what time of the year it is or where I am.

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Cole Slaw with Wasabi Dressing

cole slaw with wasabi dressing

One of the great things about France is that people spend a lot of time talking to each other. True, it’s not so great when you’re behind someone in line and they’re carrying on a conversation with the sales clerk at the bakery as if they have all the time on the planet, when you’re hopping up and down behind them (and there are people doing the same thing behind you) because you just want to get your baguette for dinner. But if you take the time, it’s nice the enjoy the jovial nature of the French and slow down for a bit. As someone who is normally hyperactive, it’s a lesson in patience that I’ve had to learn, which I practice on a daily basis.

cole slaw with wasabi dressing cabbage

Many visitors forget that and don’t always have great experiences because they’re in a hurry to do so much on their trip, or try to tick off the restaurants written up in the travel section of newspapers or magazines from back home. I always tell people to take a day off, and stroll a market or just sit in cafés for a while. Or find a restaurant off-the-beaten path for dinner, taking the métro into one of the outer neighborhoods.

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Roast Chicken with Caramelized Shallots

caramelized shallot chicken

I’m always surprised when people say that they don’t have time to cook. I mean, aside from reproducing, physiologically, we don’t really exist on this earth for any other reason. (Unless someone knows something that they’re not telling me.) Feeding ourselves is really our most basic human need.

Now if someone said, “I don’t have time to clean up afterward”, then I can totally relate. I spend at least 40% of my life standing in front of a sink, washing dishes. When people ask if they can come and help me test recipes, I always say, “Bring rubber gloves!” And that’s the last I hear from them.

caramelized shallot chicken

This is one of my very favorite go-to dinners. It’s incredibly easy and there are hardly any dishes to wash; just toss chicken pieces in olive oil, vinegar, soy sauce, and shallots in a baking dish. Season with salt and pepper, and pop it in the oven.

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Sweet and Crispy Chicken Wings

crispy Korean chicken wings

I’m always a little late to the party. For example, last week, the Super Bowl festivities took place. But honestly, I have an excuse. Actually I have a few. Since I don’t live in America, there isn’t much enthusiasm for American football around here. When I tried to explain the concept of the grandeur of Super Bowl Sunday to Romain, he gave me that typically blank stare which is sort of a signal to not even bother with an explanation, because it made my head hurt thinking about it.

pre-cooked chicken

Equally unexplainable, he asked; “Do you understand American football?” and it took me about one second to respond, “Non“. But truthfully, who on earth does? All I know is that those games seem to go on and on and on forever. One team runs a few yards and knocks down someone. Then they all take a break, walk around, talk to each other, pat a few behinds, the cameras scan the crowd, then they do it again. After a few more tackles, breaks, and changes of direction, there’s ten minutes of shaving commercials before the non-action resumes.

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