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News

First St. closure set for Saturday

First Street in downtown Los Altos will be closed Saturday (Nov. 22) between West Edith Avenue and Shasta Street for street paving. The closure is scheduled from 7 a.m. to 7 p.m. In the event of poor weather, the work will be rescheduled for a later ...

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Schools

Scientists bring experiments into MV classrooms

Scientists bring experiments into MV classrooms


Ellie Van Houtte/Town Crier
During a Science is Learning geology lesson, Theuerkauf Elementary School students learn about igneous rocks by observing how sugar changes form when heated.

Hundreds of local elementary students perform experiments w...

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Community

Local actors star in PYT's 'Oklahoma!'

Local actors star in PYT's 'Oklahoma!'


Courtesy of Peninsula Youth Theatre
PYT’s “Oklahoma!” features, from left, David Peters of Mountain View, Jenna Levere of Los Altos and Kai Wessel of Mountain View.

Time is running out to catch Peninsula Youth Theatre’s production of “Oklahoma!”...

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Sports

Eagles advance

Eagles advance


Ellie Van Houtte/Town Crier
Los Altos High’s Carmen Annevelink, left, and Kristen Liu put up a block against Mountain View. Annevelink totaled 20 kills.

Mountain View High’s out-of-the-gate energy could last for only so long against rival and he...

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Comment

Coping with addictions: Haugh About That?

Preparing to deal with my lifelong addiction, I stood in front of the mirror ready to confess the shame I’d been hiding. The first step to healing, I reminded myself, is to admit something is wrong.

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Special Sections

NASA, Google agreement preserves Hangar One

NASA, Google agreement preserves Hangar One


Bruce Barton/Town Crier
Hangar One, pictured here last January, will be restored under an agreement between Google and NASA.

NASA and Google Inc. forged an agreement last week that allows Google to lease a portion of NASA’s historic Moffett Fede...

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Business

State Street science center closing Nov. 30

State Street science center closing Nov. 30


Ellie Van Houtte/
Helix at 316 State St. is closing after the completion of a one-year grant from Passerelle Investment Co. The science center became a popular destination because of its various exhibits. Town Crier

A popular downtown destination...

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Books

Children's author signs books at Linden Tree

Children's author signs books at Linden Tree


Author Tiffany Papageorge is scheduled to sign copies of new her book 11 a.m. Dec. 6 at Linden Tree Books, 265 State St., Los Altos.

Papageorge’s “My Yellow Balloon” (Minoan Moon, 2014) is a Mom’s Choice “Gold” winner. In the book, the Los Gat...

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People

JAMES WINDELL SMITH

JAMES WINDELL SMITH

January 11, 1939 – November 6, 2014
Resident of Mountain View

James Windell Smith, a 40 year resident of Los Altos, passed away from complications after a post-surgery stroke November 6th, 2014 in Los Gatos, California.

Born on January 11, 1939 on...

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Travel

Olive Sonoma: There's more to the quaint town than wine

Olive Sonoma: There's more to the quaint town than wine


Eren Göknar/ Special to the Town Crier
While many day-trippers may think that Sonoma is all about the grapes, the region boasts other delights. Try a biplane ride over the patchwork landscape.

Sonoma, a scenic two-hour drive from Los Altos, boa...

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Stepping Out

LA Stage Company opens 'Fairway'

The Los Altos Stage Company production of Ken Ludwig’s new comedy “The Fox on the Fairway” is slated to run Thursday through Dec. 14 at Bus Barn Theater, 97 Hillview Ave.

A tribute to the English farces of the 1930s and 1940s, “Fox” is a romp that p...

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Spiritual Life

Author of Jewish historical novel slated at Congregation Beth Am

Author of Jewish historical novel slated at Congregation Beth Am


The Beth Am Women have scheduled “A Conversation with Author Maggie Anton” 7:30 p.m. Nov. 20 at Congregation Beth Am, 26790 Arastradero Road, Los Altos Hills.

Anton, winner of the 2012 National Jewish Book Award for Fiction, will discu...

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Magazine

Christmas At Our House home tour celebrates 26 years

Christmas At Our House home tour celebrates 26 years


Courtesy of Christopher Stark
Homes on the St. Francis High School Women’s Club’s Christmas at Our House Holiday Home Tour showcase a variety of architectural styles.

The days grow short on sunshine but long on nostalgia as the holidays approach...

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For summer dinners, transform your sandwich into a salad


Garrett Miller/Special to the Town Crier
Banh Mi Salad, a Vietnamese specialty, combines Asian flavors from cilantro, pickled vegetables and chiles with grilled or roasted meat.

For me, summertime means summer food. It means cooking and eating outside. Most of all, it means eating lighter, more healthful foods that won’t contribute to my heat-induced sluggishness.

To that end, I wanted to make a lighter version of the popular Vietnamese street food (and one of my all-time favorite sandwiches) known as “banh mi.” The culinary product of the French colonization of Vietnam, a traditional banh mi starts with a crusty baguette slathered with aioli and gets layers of Asian flavors from fresh cilantro, pickled vegetables and chiles. Proteins may include roasted or grilled meats, pork pâté or meatballs.

While the bread is typically what makes or breaks a banh mi, it doesn’t bring much to the flavor party, so why not skip it altogether and turn this tasty sandwich into a hearty dinner salad? A bed of crisp romaine and sliced fresh cucumbers were a good start, but I still needed a dressing that captured the creamy, tangy, spicy flavors of a banh mi, a tasty protein topping and my pickled vegetables.

I figured the pickles would translate well from sandwich to salad unaltered, so I made a brine in which to soak some matchstick-cut pieces of carrot and daikon radish, along with some sliced jalapeños. I thought the brine would also be a good start for the base of my dressing, as it already had the sweet, salty and spicy flavors I was seeking.

The dressing was a bit of a balancing act. I wanted mayonnaise, as it is traditional on the sandwich, but I wanted the final product to have plenty of zip, too. Fish sauce added a savory, umami note; lime juice cut the saltiness of the fish sauce; a little sugar took the harsh edge off the lime; and a squirt of sriracha sauce gave everything a bright, spicy kick.

For my meat, I chose pork loin, which could be grilled quickly and sliced to top my salad (though beef, chicken, shrimp, tofu or mushrooms would all make good stand-ins).

For the marinade, I used more fish sauce for Vietnamese flavor, sugar for added caramelization on the grill, and lemongrass and chiles for some zing.

Finally, I topped the salad with fresh cilantro and chopped scallions, to make my sandwich-to-salad transformation complete. You can serve this salad with a sliced baguette on the side, to bring the origin of the dish full circle. But this crisp, refreshing salad is so substantial, you won’t even miss the carbs.

Garrett Miller is a freelance writer, food blogger and graduate of Los Altos High School and UC Santa Cruz. For more of his comfort-food recipes, visit noodletherapy.wordpress.com.

Banh Mi Salad with Grilled Lemongrass Pork

Meat

• 1 pound pork loin, sliced into 1/2-inch-thick medallions

• 1/4 cup sugar

• 1/4 cup fish sauce

• 1 stalk lemongrass, finely chopped

• 3 garlic cloves, minced

• 1 large shallot, minced

• 1 Thai or serrano chile, minced

• Black pepper, freshly ground

Place pork in container. In small bowl, whisk together remaining ingredients and pour over pork. Let marinate for at least 1 hour, overnight if possible. Sear in cast-iron skillet 3-4 minutes on each side or grill.

Pickles

• 1/2 pound carrots, matchstick pieces

• 1 bunch red radishes, sliced or 1/2 pound daikon radish, matchstick pieces

• 1 cup warm water

• 1/4 cup distilled white vinegar

• 2 tablespoons sugar

• 2 teaspoons salt

• 1 Thai or serrano chile, sliced

Combine water, vinegar, sugar, salt and Thai chile in small bowl or, preferably, sealable glass jar. Stir until sugar and salt are dissolved. Add carrots and radishes and let sit for at least 1 hour. Leftover pickles will keep for at least a week in the refrigerator.

Dressing

• 3 tablespoons reserved vinegar mixture

• 3 tablespoons fish sauce

• Juice of 1 lime

• 2 teaspoons sugar

• 3 tablespoons light mayonnaise

• 1 tablespoon olive oil

• 1 tablespoon sriracha

• Salt and pepper, to taste

Whisk together dressing ingredients until smooth. Taste and adjust seasonings with more lime juice, sugar or sriracha, as needed.

Salad

• 1 head romaine, roughly chopped

• 1/2 English cucumber, sliced

• 1/2 bunch scallions, chopped

• 1/2 bunch cilantro leaves

Toss ingredients in large bowl with as much dressing as desired. Top with pickled vegetables and sliced pork.

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