Wheel Food Wednesday

Ok a little delayed, but better late than never. There is a coffee shop in Pasadena called Jone's Coffee Shop. Every Wednesday night this summer they have been hosting events called Wheel Food Wednesday. They would have bands and singers come out, along with 4-5 food trucks. The deal was that if you bought drinks from Jone's, the food trucks could stay.

The Rasta Taco Truck

Carne Asade Quesadilla with Avocado Mash

My mom, Meghan, and I went a couple weeks ago to test it out and follow in the food truck hype. That night they had the Rasta Taco Truck, Waffles de Liege, Border Grill, The Hungry Nomad, and Ludo's Fried Chicken. After surveying our options, I went with the Border Grill sirloin quesadilla, mom had a spinach wrap from the Hungry Nomad (it came with hummus and pita as well), and Meghan went for the $1 tacos from the Rasta Taco cart. She had been there previously, so she had it all scoped out.

Waiting for our waffles

The trucks were quite popular so as a result, the lines were quite long. We timed it perfectly where I ordered my steak quesadilla and then went to order the waffles. As planned I finished my quesadilla and guacamole just as the waffle arrived.

We split a couple of waffles from the Waffles de Liege, one plain with strawberries, another with strawberries and vanilla ice cream. It was like a crepe truck that offered a variety of toppings, including Fosselman's ice cream. SO delicious. There was something different about this waffle batter. It was more of dough versus batter and had Belgian sugar in it, which added an element of crunch. Overall a very tasty night and a food truck success.

The Godmother

Testing, tasting, and exploring the local favorites. I'm always up for finding the best hole-in-the wall places and tourist favorites but never seem to have enough time to go everywhere. Today, for the second time, my dad treated me to lunch at a Santa Monica hotspot - the Bay City Deli in Santa Monica. It is a small old-fashioned deli and market filled with piles of meats, cheese, countless pasta salads, and other gourmet combinations. They are pretty old fashioned and up until recently, they had their menu on a board behind the counter. They have upgraded to a digital format, which seems to take away some authenticity, but it's still a lively place to go. There are also aisles of foreign foods, sauces, sodas, sweets and anything else you can think of. It could be considered as a little European trip when you walk through the doors.

The parking lot and store is packed beyond belief at lunchtime, but there is also the option to call-ahead and order. When you get there, grab a number and wait for it to be called. We went with the most popular, deadly, and delicious item – the Godmother. Filled with Genoa Salami, Mortadella Coppacola, Ham, Prosciutto, and Provolone. If you opt for the spicy version, it is filled with hot peppers (definitely adds a little kick!) It was sort of hard to eat considering some of the filling kept slipping out, but the Italian, almost sourdough-like roll was crunchy and added the right balance to the stack of meats and condiments. I try to generally eat healthy, but this couldn't be passed up and I will definitely trek out to Santa Monica for a good 'ol Italian lunch with my dad any time.

Looking forward to trying out new combinations in Barcelona and beyond!

Follow my adventures at www.buenviajeaespana.wordpress.com

Ruby's Shake Shack

(Crystal Cove Welcome Center)

One of the greatest or most iconic American meals has to be a cheeseburger and ice cream shake. The chain restaurant Ruby's has done a great job of sharing this delicious meal with millions of people from their oldies restaurants to a few new twists such as the Beachcomber and Shake Shack down in Laguna Beach. Both are located off PCH at the Crystal Cove beach cottages and have become a huge hit.

(Crystal Cove Beach, Laguna Beach)

The cottages were very popular in the 30's and 40's amongst surfers and their families ready for some time on the Southern California coast. The cottages were abandoned and weren't considered until they were reconstructed in the early 2000's. Ruby's created the Beachcomber amidst the cottages and is a great place for breakfast, lunch, or dinner. It is more of a sit-down restaurant with pricier and more inventive items, doesn't take reservations so there is usually a wait, but it is well worth the experience.

(Cottages, pre-remodel)

As for the Shake Shack, it was created above the cottages along PCH as a sandwich and milkshake joint. It is also right off the running path, so it often attracts runners, walkers, and bikers, finishing up their weekend or weekday workouts. It also attracts beach goers ready for an afternoon snack in the summers and consistent locals year-round. A few months ago, Ruby's choose to remodel the Shake Shack to expand from just sandwiches to practically a full menu with burgers, hot sandwiches, and even breakfast menu. We went last weekend for breakfast, or rather it was brunch by the time we arrived, after a walk on the Crystal Cove Beach.

(The Beachcomber, Crystal Cove)

When you arrive, you can scout out one of the tables or barstools overlooking the beach, and then you order from the window. The service is great and relatively fast. Once you order, you take your number to your table and they deliver your food to you.

I debated whether to go with something off the breakfast menu or eat one of their famous burgers. The only thing I did know, was that I wanted a shake. They have excellent portions, even enough for two, so I split the cinnamon roll french toast meal (with eggs and bacon or sausage) with my aunt and I split a chocolate shake with my grandpa. He choose the healthier breakfast scramble with salsa scrambled eggs, cottage cheese, fruit, and wheat toast. My grandma had her heart set on a cheeseburger, but tested out the new healthier option with a lean meat patty, and came with their french fries. It had an interesting taste to it - something different, so if you are looking for a good 'ol fashioned cheeseburger, I wouldn't suggest experimenting with the healthy option. All sandwiches come with fries and there is even an option to swap them out for sweet potato fries. How neat!

(The Healthy Breakfast Scramble)

(Cinnamon Roll French Toast)

(Cheeseburger & Fries)

I was very pleased with the meal and honestly, what is better than eating by the beach?

I'm Making Waffles

I used to be a very enthusiastic breakfast person, but I have seemingly lost interest in most pancakes, waffles, muffins, etc. In the span of two days however, I have re-kindled my love for waffles

Finding the right batter is always quite a dilemma. Too much sugar, too sweet, too healthy, too bland. Most of the batters and pancakes I seem to eat are usually the latter. However, my mom made the most amazing discovery and purchase from our favorite store - Trader Joe's. I fully swear by all the products they sell - from produce to drinks to dairy, even meat and fish. It is something about their Buttermilk Pancake & All Purpose Baking Mix that makes the first meal of the day enjoyable once more.

Now, I can't really explain how they tasted so different, which is probably what you are wondering. So just trust me and try it for yourself. You can even make pancakes or drop biscuits with the batter and I am sure it will taste just as wonderful.

Meghan choose the simple route, pancake, butter, and maple syrup with some strawberries on the side. She also made up some breakfast chicken sausage (again from Trader Joes). I experimented a bit more and placed the batter in the waffle iron, then tossing some blueberries on top and letting it cook. Once ready, I spread butter on top, drizzled strawberries and blueberries, and poured on the maple syrup and lite Aunt Jemima's. Another additions include chocolate chips, butterscotch chips (why not?), or white chocolate chips, walnuts, or apples inside or on top of the waffle. Trader Joe's suggested putting in applesauce and cinnamon to make apple cinnamon waffles.

So tasty, we might have to make it again tomorrow. Excellent find mom!

Balboa!

Most people from Southern California have heard what a Balboa Bar is and if you have not, it is one of the tastiest treats for a hot or cold day. This delectable dessert or snack is a rectangle bar of ice cream dipped in chocolate and covered in a variety of topping choices. Honestly I believe that ice cream can and should be eaten year round and tastes better in the winter months. This may be due to the fact that it melts at a slower pace so there is less wasted. There is also the twin treat, the Balboa Banana - again a frozen banana dipped in chocolate and covered in your choice of available toppings.

Many stores such as Trader Joe's have come up with similar products in the frozen food isle to cure one's sweet tooth, but it just doesn't do it justice. There are two stores or snack shacks located on Balboa island near Newport Beach. There is Dad's Original Frozen Banana and The Original Frozen Banana, which has been around since 1945. My aunt who grew up in Huntington Beach grew up eating frozen bananas and swears by The Original Frozen Banana so I now do the same. (Although I have tried Dad's as well). Dad's is a little bit more than a snack shack - it is a doughnut, ice cream, and shaved ice shop. It is also well-known for its signature Hippo Cookies. Maybe next trip I will sample those.





Before we indulged in dessert, we picked up a taco from Picante Martin's. I ordered the carnitas soft taco, which came with two corn tortillas, a soft carnitas meat, guacamole, cheese, lettuce, and salsa. My mom, sister, and aunt all ordered the crispy chicken taco, which apparently is "to-die for." Another item to add to the to-do list.

Once finished, my sister, Meghan, bought a shaved ice from Dad's. We were surprised at how large the shaved ice was! Usually stores charge high prices for small sizes of food, but Meghan got a generous helping for a relatively inexpensive price. (*Both stores are cash only but there is an ATM located inside Dad's)


Next up, The Original Frozen Banana. Toppings for the frozen treats include rainbow or chocolate sprinkles, oreos, almonds, Heath Crunch bar pieces, peanuts, or "everything." My mom and I both ordered the ice cream bars with "everything toppings" and my aunt got the usual - a frozen banana with chocolate sprinkles on one side and almonds on the other.


If you aren't in the mood for a Balboa Bar or banana, don't fear, there is also frozen yogurt in cups or cones and if you are feeling a little adventurous, try the frozen cheesecake or Tiramisu.


I also tried the frozen banana a few weeks ago - again with everything on it and l0ved it as well. Of course one can always attempt this at home by peeling a banana, putting a popsicle stick inside, wrapping it in plastic wrap and placing it in the freezer, but this can be tricky. Often, freezing bananas too long makes it impossible to eat. So for now, I will hold out for my favorite treat on the beach.

Food Truck Frenzy

I was so excited when I got to work in Santa Monica this month. No, not because of the lovely traffic down the 405, but the fact that food trucks would be waiting outside during lunchtime. This summer, I have only visited to one truck but hope to explore more in the weeks to come. Last year I picked up food including sushi, ice cream sandwiches from CoolHaus, hot dogs from Downtown Dogs and even a delicious grilled cheese from the well-loved Grilled Cheese Truck. With my choices consisting of "Shrimp Pimp," a middle-eastern and Indian truck, and a few others, I decided to go with a falafel wrap from the Greek truck called LOUKS.

There is a wonderful Greek food eatery in San Jose called the Falafel Drive-In. This is where I first fell in love with falafel. Over time I have tried a variety of sandwiches and wraps but many have fell short of expectations. I am pleased to say that Louk's rendition may have been even better. It was the “Vegetarian Falafel Gyro” and had tzatziki, tomato, red onion, lettuce, cucumber, feta cheese, and fries on the inside!

Other menu items included: beef, chicken, sausage, and shrimp gyros on pita sandwiches. Each gyro contained French fries on the inside for an extra kick. Single items included beef, chicken, and vegetarian skewers with a side of tzatziki and lemon. Anyone daring enough to try lamb has the chance with $12 lamb chops; a complete meal with either fries or a salad.

With the growing popularity of food trucks, many companies and parties renting out these kitchens on wheels to cater events. There are other food events that offer a single ticket price to sample a variety of foods and drinks from a diverse range of trucks. Who knew that such tasty food could come from a truck?

Sprinkle's Strawberry Cupcakes

Every year, there are new trends, for fashion and even food. A few years ago, America became obsessed with cupcakes. As a result, cupcakeries began to pop up in towns from Los Angeles to New York City. While I was at the Sunset Celebration Weekend this past June, I was fortunate enough to listen and watch a demonstration by the founder of the first gourmet cupcake shop, Candace Nelson of Sprinkles Cupcakes.

She shared with us not only some tips and techniques they use, but the recipe for the summer favorite, strawberry cupcakes. Did you know each cupcake is hand frosted? There are no piping bags used in the decorating process, thus creating a unique and delicious topping for each cake.

I had just picked up a fresh carton of strawberries at our local farmer's market and I thought I would give the cupcakes a try. When they were finished, the flavor was fantastic - not like drinks or desserts filled with supposed "natural" syrups. So flavorful, I couldn't keep the recipe to myself so here it is. Enjoy!

Strawberry Cupcakes
2/3 Cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/4 tsp coarse salt
1/4 cup milk (I tend to use skim or 1% although the recipe calls for whole milk)
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 large eff at room temperature
2 large egg whites at room temperature (used to create a lighter cake)

Strawberry Frosting *
1/2 cup whole fresh or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter (firm and slightly cold)
Pinch of coarse salt
3 1/2 cups powdered sugar, sifted
1/2 tsp pure vanilla extract.

*Instead of the normal frosting, I decided to add in some cream cheese...all depends on preference. The frosting was also not as thick as I would have liked so another goal for the next batch.

1. CUPCAKES Preheat over to 350 degrees. Line 12-cup muffin pan with cupcake liners and set aside.

2. Pulse strawberries in a small food processor until pureed. You should have about 1/3 cup of puree. Add a few more strawberries, if desired or save the puree for the frosting.

3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. Cream butter on medium-high speed of mixer until light and fluffy. Gradually add the sugar and continue to beat until well combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until blended.




















5. Add half flour mixture, slowly, with mixer on low (this is assuming you have a mixer stand. I utilize the handy-dandy hand mixer, which works just as great) mix until just blended. Add milk mixture and STRAWBERRY PUREE and mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula until blended.





















6. Divide batter evenly among the muffin cups (*using a ice cream scoop is a perfect way to achieve even cakes and avoid overflowing muffin tins) Transfer the muffin tin to the oven and bake until the cupcake tops are just dry to the touch (22-25 minutes) Move the muffins to a wire rack to cool in the pan before icing.



7. FROSTING - Puree strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and a few tbsp of strawberry puree (obviously more creates a more distinct strawberry flavor) and mix until just blended.

*Frosting consistency should be dense and creamy like ice cream (somehow this step didn't work out too well for me)

Overall, it was a successful batch and much loved by those who tried them. Next time, I will have to find ways to make the cake fluffier and frosting thicker so stay tuned.