Apple Raisin Noodle Kugel

Happy Jewish New Year - Rosh Hashanah!

My friend Jami's mom makes the best noodle kugel. I've made it twice for Hanukkah in 2008 and 2007.

This year, I decided to mix it up a bit and added one small diced apple and 1/2 cup golden raisins. And luckily, I haven't packed up my 9 x 13 pan and old school electric mixer yet.

The kugel is divine. I can eat it hot, cold, at the table, standing in the refrig in the middle of the night...except this year I can't have dairy so I'm bummed. However, the staff at the library enjoyed it. (And believe me, this is a dairy consortium! Butter, sour cream, cream cheese and cottage cheese!)

There are Parve (non-dairy) kugels that can accompany meat dishes, and I'll definitely try that next year.

Apple Raisin Noodle Kugel
From my friend's Jami's mom, Mrs. S in San Diego!

8 oz. medium egg noodles
6 eggs
1 lb. (16 oz.) carton cottage cheese, small curd
3 oz. small cream cheese [FYI: A regular brick is 8 oz.]
1/2 pint = 1 cup = 8 oz. container sour cream
1/4 lb. = 1 stick butter, melted
3/4 cup sugar
1 tsp. vanilla
Handful of cornflake crumbs to thicken the noodle-egg mixture a bit

Optional:
1 diced apple (I used a Granny Smith)
1/2 cup golden or regular raisins (I used golden)

Cook and drain noodles. Beat eggs well, add rest of the ingredients and beat well. By hand, mix in the drained noodles and optional diced apples and raisins. The mixture will be watery. Don't be tempted to add more noodles. They will totally expand while baking.

Topping
Mix together:
1 cup corn flake crumbs
1/2 stick butter, melted
1/2 cup brown sugar
1 tsp. cinnamon

Grease a 9 x 13 pan well and add mixture. Sprinkle topping on. Bake 1 to 1 1/2 hours at 350 degrees, uncovered. (Last night, I baked it for 1 1/2 hours, but I think an hour 15 would have been okay too.)

To those celebrating the Jewish New Year, best wishes to you and your family for a wonderful and peaceful year.

And to those who just love noodles, sweetness and lots of dairy, make this yummy kugel!

Ramen California Restaurant (Torrance, California)

I keep reading about Ramen California.
Oishii Eats.
Go Ramen.
Rameniac.
Exile Kiss.
Los Angeles Times Food Section.

Finally, it was time to experience this new place for myself! I met Jun, Yvonne, and Courtney tonight at Ramen California in Torrance, California (Southern California's "cool ocean breeze" South Bay community).

Please, please put aside any ideas you have about Ramen. Especially the 10 cent stuff you had in college. And even set aside the pork ramen in your local Japanese ramen restaurant. When I heard about fresh veggies in ramen, I was a bit skeptical. I'm used to a piece of fatty pork in a rich broth, but after eating here, I'm so converted!

Ramen California is light, filled with fresh farmer's market vegetables and is, simply put, delicious.

Californian Ramen
Check out all those fresh veggies! The broth is light and as you eat it, it gets colored by the red beets.

If you want to read about the background of the chef, his philosophy, and the farmer's market ingredients he purchases...please read the above reviews. Because this is our conversation (verbatim):

Yvonne: Oooh. This is so good.
Jun: This is soooo good.
Courtney: That's my favorite.
Mary: Oh, smell this!
Yvonne: Yummmmm.
Courtney: Delicious!
Jun: Mmmmmmm.
All: [Hands clapping]: Yeah! More bread! Food of the Gods!
Jun: You done with that? Can I have the rest?
Yvonne: When are we coming back?

The noodles are organic and have a lovely texture. I slurped them up!

Bread. Bread. Bread. Rosemary Kasha Bread. It's basically a bao with rosemary and lovely sea salt. And it is my new best friend.

Reggiano Cheese Tofu ramen with seasonal vegetables. The ramen comes in three sizes and we all got the small size ramen.

California Vegetable Mix (Onyasai) with Crispy Anchovy Powder
Oh my goodness. This was my favorite. It was delicious!!!

Masala ramen made with curry. Smelled and tasted great!

Alpine Sausage with Gnocchi in Tomato Sauce
This was good, but it was our least favorite item.

Oysters. Yum.

The peeled, fresh tomatoes were delicious!!!

For drinks, Courtney and Jun ordered the small "taster" wine...and they got a big glass! Our final bill was very reasonable...4 people: $52

If you are boiling in the valley or IE, take a trip to the South Bay and enjoy the cool ocean breezes as well as some delicious ramen and small plates.

Ramen California
24231 Crenshaw Blvd. Unit C
It's in the Torrance Crossroads Plaza (with an In N Out, Home Depot and Vons. Ramen California is located next to Office Depot on the side closest to Lomita Blvd.)
Torrance, CA 90505
tel: (310) 530-2749
fax: (310) 530-4318
Tuesday through Sunday, closed Mondays
Lunch: 11:30am to 2:30pm
Dinner: 5:30pm to 10:00pm

May 2010 Note: I had to close comments on this post because Every Single Day I was getting SPAM comments coming from Japan (strange, huh?) After rejecting what seems like hundreds of comments, I realized I can close comments on a single post. - mary the food librarian

Cold Japanese Somen Noodles - A Summer Delight!

It's summer. It's time for somen.

When I wake up on Wednesday morning, me and my big hair (I seriously think some sort of Tease Fairy comes by and gives me 4 inches of mess) pick up the Los Angeles Times. Wednesday is the Food Section, and I'm all about it.

Last week, they had an article about Japanese Somen Noodles. Oh, yes.

Somen Noodles are super thin flour lengths of goodness. They are usually eaten ice cold during the summer. Japan is way humid (think New York and DC in the summer) and they created this cool down food. They are similar to soba (buckwheat) noodles, but thinner.

Somen noodles cook up in a jiffy. Really. 2 minutes in boiling water.

Rinse and rub the noodles to get out the starch. I place them in a bowl with some cold water and ice cubes so everything stays super cold.

To me, somen and egg are best friends. My friend Jessica will say that egg is a best friend of everything on earth. I cooked three eggs way thin (like a crepe) and chopped.

Yum. Egg. My Japanese friend Yuko and can cut the egg razor thin. I can't. Yuko, I need to come to Japan to learn to how to chop!

And what is cooler than a cucumber? Nothing. So add them to your somen. And some nori (seaweed). A topping of green onions is a must! :)

The Los Angeles Times has two recipes for the dipping sauce and other sides, but I went the easy route and bought a bottle at the Japanese store! Look for the words "Somen Tsuyu" on the bottle. It'll be the color of soy sauce.

As with other Japanese noodles, it is okay and expected that you slurp these up. It's not rude, it's the way to go.

You can put ANYTHING on the noodles. I'm sure someone in putting ham, Spam, chicken, fish, kamaboku (pink and white fish cakes), veggies, and everything else on these noodles.

Many put ginger in their dipping sauce...I was so hungry that I forgot to do this! :) There is also a yummy somen salad...I'll make that later this summer.

When it gets too hot this summer, have some somen. Have a good slurp!

Recipe:
Buy stuff at the Japanese store...or check out the Los Angeles Times article ("So Summery, so right: Somen" by Sonoko Sakai. Los Angeles Times, Food section, Wednesday, July 1, 2009) for Iced somen noodles and fried eggplant with soy-mirin dipping sauce and Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce