Food Trucks!

Since I've moved to Orange County, I've had a whole new food world opened to me in the form of gourmet food trucks! This trend has really started taking hold in OC and LA counties, where chefs are taking their food directly to their customers. What is so great about these trucks is that you get real quality bites of food for really cheap! I think the food truck fad has really taken hold thanks to Twitter, because trucks tweet where they'll be that week and even if they're running late!

The first one I ate at was the one I had heard the most about, Kogi BBQ.

A sort of Korean/Mexican fusion, they serve items such as short rib tacos and burritos, and kimchi quesadillas. YUM. I've had the short rib and spicy pork tacos, oh man.

There's a sweetness in the cabbage, beansprout, etc. mix that just makes it SO amazing, I can say they have discovered the secret to a perfect taco! The burrito is just as good, but they throw scrambled eggs in it and call it a breakfast burrito. The best part? $2 a taco and $5 a burrito!

I love hunting these trucks down! I've now got a running list of OC and LA trucks that I follow (through their websites, I'm not apart of the tweeting world!), just biding my time until one comes close enough to me to pounce on! Here's a few noteworthy ones that have my mouth watering:

Crepes Bonaparte-

I am a crepe fiend and always will be. This truck sells breakfast, savory, and dessert crepes for less than six bucks each!

Piaggio On Wheels -

An Argentinian cuisine, Yelpers suggest the empanadas, but I've got my eye on the chimichurri fries!

The Dim Sum Truck-

A Los Angeles based truck. Baked BBQ pork buns=manapua=happy Noelle.

Sprinkles Cupcakes Mobile-

The best cupcakes ever, on wheels! They have stores in LA and Newport Beach, but why go to them when they can come to you? TRY THE CARROT.

Happy hunting!

Risotto

(sorry the picture is sideways, technical difficulties!)

I've made risotto before in my high school Foods class, but I really wanted to prove to myself that I could make it on my own. I like recipes like this were a lot of effort pays off, and making risotto takes a lot of time and patience. Risotto is very versitile, there are tons of different combinations of flavors that risotto can handle, but I made the most basic version to start. Super creamy and yummy :]

Risotto
from Closet Cooking
Ingredients:
1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (warm or vegetable broth)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste

Directions:
1. Heat butter in large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the parmigiano reggiano and butter and stir to combine.

Orange Tea Rolls

Noelle in College Update: College is HARD. Not the school thing, I actually really like my classes. I get a kick out of my Geography courses and especially my professors who either remind me of my Dad or are just grown-up nerds who want to spread their nerd knowledge to the world. It's the living somewhere new, trying to make friends, job searching, and I MISS HARLEY.

This is him missing me too.

I'm warming up to college life slowly, but life is not complete without this needy, swishy jell-O mould of a wiener dog.

Now onto FOOD..

If you ever make anything from my blog, let it be these. I have been lucky enough to grow up near the Hale's family, and whenever Brother Hales visit-taught out family, Sister Hales would bless us with a plate of these scrumptious orange rolls. When our ward put out a cookbook and she graciously gave her recipe to it-SCORE! Now I can make these whenever I want, and believe me, I will make it all the time!(I'm eating a few right after I post this!) They are so ORANGE-Y, and served best straight out of the oven.

Orange Tea Rolls
from Laura Hales

-1 1/4c. milk, scalded
-1/3c sugar
-1/2c oil
-1 tsp salt
-5c flour
-1/4 to 1/3c orange juice
-2 Tbsp orange rind
-2 eggs
-1 package yeast

Glaze ingredients
-1 Tbsp rind
-2 Tbsp orange juice
-1c powdered sugar


Pour the sugar, oil and salt into a bowl. Pour the hot milk over mixture. Add orange juice and rind mix. Add 2 eggs and yeast. Add flour till it makes a soft and sticky dough. Let rise in a well oiled bowl (coat dough by turning in bowl) until double. Punch down. Rest 10 minutes. Roll into golf ball size rolls. Roll the dough out like a snake and tie into a knot. Use flour on your hands as needed. Place onto greased pans. Brush each roll lightly with oil. Let rise. Bake at 375 degrees for 10 to 12 minutes After you take it out of the oven, glaze rolls while they're warm with the following.

Ceasar Salad Club Sandwich

Noble Pig post, once again. This was posted as a guarantee as the greatest sandwich ever, and I could eat Caesar Salad everyday for years, so making this was a no-brainer. I am not kidding, this is the BEST SANDWICH EVER EVER! Lucky for you that I'm letting you know, because now you don't have to ever make another sandwich for the rest of your life.

Now I am biased due to my love of Caesar, and that every ingredient on this sandwich by itself probably by the bowlful, but man, was this a good sandwich. I don't think I can ever go to a Subway or Quiznos again, unless they will make me this sandwich.

Notes:
-Panchetta is a non-smoked bacon, and kinda expensive. If you'd prefer the smokey flavor and a little more cash in your pocket, just stick with the bacon.

- The ingredients marked in the {{ }} are to make a Caesar salad type dressing. If your not very ambitious like me, you'll just go buy some Caesar Salad dressing.

Caesar Salad Club Sandwich
from The Noble Pig

Meat from 2 roasted chicken breasts, sliced
4 ounces pancetta
{{2 garlic cloves, chopped
2 Tablespoons fresh flat-leaf parsley
1-1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1-1/2 Tablespoons freshly squeezed lemon juice
1/2 cup mayonnaise }}
1 large ciabatta bread
2 ounces baby arugula
12 sun-dried tomatoes, packed in oil
2 to 3 ounces Parmesan, shaved

Preheat oven to 350 degrees.

Place the pancetta on a sheet pan in a single layer. Roast for 15 minutes until crispy. When seven minutes are left add the halved ciabatta bread on another sheet pan and toast it cut side up.

To the bowl of a food processor add garlic, parsley, anchovy paste, Dijon mustard, lemon juice and mayonnaise. Process until smooth. (Refrigerate if not using right away.)

Spread the cut sides of the bread with Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the pancetta, sun-dried tomatoes, sliced roast chicken, Parmesan and the rest of the arugula. Sprinkle with salt and pepper if you like. Place the top slice of ciabatta on top and cut crosswise.

Devour and enjoy :]

Snickerdoodle Pie

Noble Pig has some great recipes. This looked delicious, a pie that tastes like a cinnimon-sugar cookie? I had to make it! Though mine was not so beautiful on the outside, the best part is the crunchy bottom of the pie made from raw sugar. This did not last long on the kitchen counter.

Snickerdoodle Pie
From Noble Pig

1 rolled refrigerated unbaked piecrust or your favorite homemade pie crust (9")
1 Tablespoon raw sugar or coarse sugar
3/4 teaspoon ground cinnamon, divided
1/2 cup butter plus 1 Tablespoon, divided (some softened, some melted)
1/2 cup packed brown sugar
3 Tablespoons water
2 Tablespoons light colored corn syrup
1-1/2 teaspoons vanilla, divided
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour

Preheat oven to 350o F. Prepare pastry and line 9" pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate.

Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.

Fresh Ginger Muffins

Can I put into words how excited I am to move to Fullerton? I don't know if I can! This past week Tyler and I have been to Carlsbad:

Newport:

and Huntington beaches!

Two out of the three are SUPER close to where I live, Newport is maybe ten minutes or less away! I'm going to get so tan! Now onto Fresh Ginger Muffins!

I got this recipe from the Foods class I took in high school. It's a really interesting recipe, since it uses fresh ginger root, not something I have sitting around my kitchen. Fresh ginger flavor takes me back to all the weird Chinese/Hawaiian food my grandma always had me try as a kid. The ginger and lemon combination is refreshing, and is a good change in my muffin rotation!

Fresh Ginger Muffins
makes apprx. 16 muffins

Ingredients
-A 2-ounce piece unpeeled ginger root
-3/4 cup plus 3 tablespoons sugar
-2 tablespoons lemon zest with some pith
-1/2 cup butter, room temperature
-2 eggs
-1 cup buttermilk
-2 cups all-purpose flour
-1/2 teaspoonful salt
-3/4 teaspoonful baking soda

Directions
Preheat the oven to 375 degrees.

Grease 16 muffins pans.

If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop in into fine pieces. You should have about 1/4 cup. Too much ginger is better than too little.

Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.


Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.

In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.


Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.



P.S. All beach photos were taken by Mr. Tyler Park. I've posted his Flickr account here if you'd like to check out more of his stuff :]

Strawberry Cornmeal Mini Muffins

I love cornbread. I also have a new found love for strawberries, so strawberry cornmeal mini muffins? Perfect.

Strawberry Cornmeal Mini Muffins
Ingredients (24 mini muffins):
From Lululu at Home

1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil
1/2 cup milk

3/4 cup chopped strawberries

Directions:

Preheat oven to 350F. Grease mini muffin tin or line with muffin liners.

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

Add beaten egg, oil and milk. Stir until just combined.

Reserve some strawberries for garnish on top. Gently fold in remaining strawberries in the batter.

Spoon batter into the muffin tin. Garnish with a few berries on top. Bake for 12 to 15 minutes until lightly golden on top.