Craving California sunshine and Asian noodles
19 Feb
I know this winter has been outlandishly mild, but I am ready for some sun.
Some serious, full blown, warms your bare skin, fresh pedicure in flip-flops, Vitamin D-rush, California kind of Sunshine.
So I just booked a ticket to Los Angeles!!!
It’s one of my favorite cities to visit.
My wonderful, funny, caring little sister Jenny lives there.
Aren’t we cute? And dirty? God, I love New Hampshire.
Yes, that’s a spoon I’m holding. And no, I don’t generally wear filthy neon snowsuits when I cook for people.
Lily, one of my oldest and dearest friends also lives in L.A.
We’ve been getting into mischief together since kindergarten.
Photo courtesy of Tom Gregory at the wonderful wedding of our pals Seth and Susan. Man, that was a fun weekend.
Not only does L.A hold some of my favorite people, it has some of my favorite food!!
First stop is always Santouka ramen. Jenny picks me up at the airport and we head straight for the nondescript strip mall on South Centinela Ave. It’s one of my favorite rituals.
I’m also hoping to make it to Koreatown for some BBQ.
Maybe hit the food trucks. Mmmm tacos.
I will be writing a travel piece for The Boston Globe about one of my all-time fave L.A eateries, which until the story runs, shall remain nameless 
In the meantime I’ll share the recipes from a Hoisin Beef Sunday Supper column I tested and photographed on a trip to L.A last year.
The lovely and generous actress Sophia Bush hosted me for the weekend, and she let me use her gorgeous kitchen to shoot an audition tape for Food Network Star.
I didn’t make it on the show, but I had a fantastic time, and cooked for a lot of wonderful people.
I took these photos for the Globe’s Sunday Supper column in Sophia’s cozy sun-bathed kitchen.
Hoisin glazed beef skewers with peanut dipping sauce. Serve them over a green salad with a rice wine vinaigrette. Flank steak never tasted better.
So quick and easy. So much healthier than takeout
The next day make sesame noodles by whisking together the leftover peanut sauce and vinaigrette. Toss that with reserved steak and some noodles. Add a little sesame and scallion. It practically makes itself.
I used these crazy, curly noodles because they were the best I could find. I do not know my way around Hollywood and was scared to venture out without guidance.
If you’ve ever driven in L.A you know what I’m talking about.
You can usually find fresh Asian style noodles in the refrigerated section of your grocery store.
I like udon, or somen. But any noodle, fresh or dried will work!
Speaking of Asian noodles. I just ordered some Sichuan Dan Dan noodles because I had a hankering.
And because it’s Sunday and I just got home from New Hampshire.
And because I’m already in P.J’s drinking a cup of tea.
Grocery store was not happening.
Yes, I’m suggesting you cook while I laze about ordering take out. Shameful, perhaps. Wonderfully indulgent…absolutely.
But do make these noodles at some point, the beef skewers too, I promise you won’t be disappointed.
-Catherine
Here’s the Shopping List:
3 pounds of flank steak
1 package hearts of romaine (about 1 pound)
1/2 English cucumber
1 clove garlic
1 tablespoon chopped fresh ginger
4 limes
1 bunch scallions
1 bunch mint
1 bunch cilantro
1 9-ounce package fresh Chinese-style noodles
12 large (12 inch) bamboo skewers
1/2 cup smooth peanut butter
1 1/2 tablespoons brown sugar
1 9 oz jar hoisin sauce
1 teaspoon sriracha
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/3 cup seasoned rice wine vinegar
1 tablespoon sesame seeds
Hoisin beef skewers with peanut dipping sauce and green salad with rice wine vinaigrette
Serves 4 with leftovers
PEANUT SAUCE
1/2 cup smooth peanut butter
1/4 cup water
1 tablespoon toasted sesame oil
1 tablespoon mayonnaise
1 teaspoon sririacha
1 1/2 tablespoons brown sugar
2 tablespoons cup soy sauce
1 clove garlic chopped
1 tablespoon chopped ginger
Juice of 1 lime
Whisk all ingredients together in medium sized bowl, and season to taste with salt and pepper.
RICE WINE VINAIGRETTE
1/3 cup seasoned rice wine vinegar
Juice and grated rind of 2 limes
2/3 cup vegetable oil.
Whisk all ingredients together in a medium sized bowl, and season to taste with salt and pepper.
STEAK SKEWERS
3 pounds skirt steak, Cut into 1 inch strips
1/4 cup soy sauce
12 10-inch bamboo skewers
1 9 oz jar hoisin sauce, divided
1/2 cup peanut sauce
SALAD
1 package hearts of romaine lettuce (about 1 pound), chopped
1/2 seedless English cucumber, chopped
1/2 bunch chopped scallions
2 tablespoons chopped mint
2 tablespoon chopped cilantro
1. You need 12 large (12 inch) bamboo skewers. Soak them in water for 1 hour. Preheat the broiler to high.
2. Cut steak across the grain into 1 inch thick strips.
3. Toss the steak strips with the soy sauce and black pepper and refrigerate for 1 hour while the skewer soak, and you make the peanut sauce and rice wine vinaigrette.
4. Divide the hoisin sauce in to two containers; one for brushing the raw meat, and one for brushing the cooked meat. Make sure you wash the brush thoroughly after saucing the raw meat. Thread the strips of steak onto skewers and brush with 1/2 cup of the hoisin sauce, and broil for 5 minutes, turn over and broil 4 minutes more until meat is medium rare. Brush with the remaining hoisin sauce and cover with foil while you prepare the salad. Reserve half the beef for the sesame noodles.
6. To make the salad, combine lettuce, cucumber, scallions, mint and cilantro. Toss with the vinaigrette, reserving 1/4 of a cup of the dressing for sesame noodles. Serve with steak skewers and serve with peanut sauce for dipping. Reserve 1/2 cup of the dipping sauce for sesame noodles.
Sesame noodles
Serves 4
1 9-ounce package of fresh Chinese style noodles
1/2 cup peanut sauce
1/4 cup rice wine vinaigrette
1/2 English cucumber chopped
1/2 bunch scallions, chopped
1/4 cup chopped cilantro
2 tablespoons sesame seeds
1. Toast sesame seeds in a small skillet over medium heat, stirring frequently for about 4 minutes until fragrant.
2. Bring a large pot of salted water to a boil, add noodles and cook about 4 minutes until just firm. Drain and transfer to a large bowl.
3. Chop reserved steak into into 1/2 inch strips and add to noodles.
4. In a medium sized bowl whisk together peanut sauce and vinaigrette and pour over noodles and steak.
5. Stir in chopped cucumber, scallions and cilantro. Sprinkle with sesame seeds and check for seasoning; add more salt and pepper if you like and serve cold or at room temperature. Serve with lime wedges.
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