This post was originally published on April 15, 2008 and is now updated. I have added a recipe video and tweaked the recipe for best results.
Nutritious, vibrant, and delicious. What’s not to love about this Turkish Carrot Salad with Yogurt Dressing? It is, perhaps, one of the most popular salads frequenting a Turkish table. It is also one of the easiest salads you can ever make.
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It’s that time of year again!
If you’ve been a BEB reader for some time, then you know that once a year (give or take), I like to invite readers to take a short survey that helps me gauge what you’re loving and what you might be needing here on the site. I love sharing food, stories, and content that I personally enjoy, but I want to make sure it’s benefitting you, as well!
This survey is an opportunity for you to share your thoughts, ideas, and feedback, and it will help me tailor the types of recipes and blog posts that I create. It is 100% anonymous, so I’ll have no idea whether or not you respond, or what you’ve said, so please feel free to share your thoughts honestly and openly.
You can click here to take the survey (it should take less than 10 minutes!) >> 2017 BEB READER SURVEY
Or, if it’s easier for you, you can fill it out right here on the page by using the form below.
Thank you all SO much, for being here, for loving food and stories as much as I do, and for sharing your life with me! I so appreciate your feedback! xo
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|Kaz Tsutsumi showing off ramen noodles|
Part of the annual San Francisco celebration of all things Japanese, the J-Pop Summit is the Ramen Summit. There are five different ramen shops offering a different style of ramen. This year I tried each of the bowls. And so can you! Tickets are still available for Sunday September 10, 2017 for the J-Pop Summit and the Ramen Summit is located outside the entrance. Each bowl is $8, and definitely large enough to share. Here’s my take on each bowl featured this year.
It’s made with a blend of red and white miso. It’s sweet and spicy, not too salty and comes with fresh corn, scallions and bamboo shoots. I liked it very much. Their noodles are custom made by Yamachan.
Their classic style is shio and is served in Santa Clara. But in San Francisco, it’s an over the top style ramen that’s the signature bowl. The noodles are the thickest I’ve ever seen, almost like linguine. I liked the topping of mizuna and crunchy garlic chips. Their noodles are custom made by Yamachan.
The noodles are a bit thin but thicker than those at Maufuku. It’s less of a gut buster bowl of ramen. Their noodles are custom made by Yamachan.
The ramen has a tender chicken meatball, chunks of bamboo and a tangy yuzu garnish that complements the ramen, but I found the ramen a bit too salty for my liking. Their noodles are custom made by Sun Noodles.
Sorbet is a refreshing dessert option any time of day and is always a good way to end any meal. You could argue that any dessert is a good way to end a meal, of course, but fruity sorbets feel lighter and therefore are easier to make room for than other desserts – no matter how large a mean you just indulged in. This Last Word Sorbet is inspired by one of my favorite cocktails, the Last Word.
The cocktail is a combination of equal parts gin, green chartreuse, maraschino liqueur and lime juice. It is said to have originated at the Detroit Athletic Club in the early 1920s, but it found true popularity during the cocktail renaissance of the last few years, where it found a place on the menu at many craft cocktail bars. Green chartreuse is an herbal liqueur that I’ve worked with before. Complex and intensely flavored, it can be an acquired taste at first, but it is worth acquiring that taste because it is both unique and absolutely delicious.
The sorbet has a base of sugar, lime juice and water – the same combination that I would use for a “plain” lime sorbet. To it, I added green chartreuse, maraschino liqueur and London dry gin. The chartreuse and the maraschino liqueurs are both very strongly flavored, so you don’t need a lot of them to infuse the sorbet with the flavor of the cocktail. It’s refreshing, herbacious and has just a hint of alcohol to it – though the amount of alcohol is far less than you would find in a cocktail, so you won’t catch a buzz even if you go back for seconds.
I recommend using an ice cream maker to get the best results from this sorbet. It should be brightly flavored with a smooth, creamy mouthfeel. If you don’t have an ice cream maker, you can turn the sorbet base into a granita by pouring it into a 9×13-inch baking dish and putting it in the freezer. Stir the mixture with a fork every 30 minutes to break up the ice crystals as the form, turning the slushy base into an icy – and still delicious – granita that can be served just like the sorbet.
Last Word Sorbet
1 1/2 cups sugar
1 1/2 cups fresh lime juice
1/2 cup water
1 oz green chartreuse
1 oz maraschino liqueur (not cherry juice)
1 oz London dry gin
In a large bowl, stir together sugar and lime juice. The acidity of the lime juice will dissolve the sugar within a few minutes. Add in water, chartreuse, maraschino liqueur and gin. Stir to combine, then refrigerate until cold.
Pour mixture into an ice cream maker and churn according to manufacturers’ directions. Transfer to a freezer-safe container and freeze until firm, at least 2-3 hours.
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