Good Food with a Good Cause

On a warm Friday night, in a parking lot near Hastings Ranch in Pasadena under the warm glow of street lamps food trucks lie in wait for hungry customers, their aromas wafting through the surrounding side streets. This lot is home to the Chef’s Center of California.

This nonprofit center gives small entrepreneurs the chance to start up small businesses from catering to food truck to gluten-free desserts. Opening originally as Mama’s Small Business Kitchen Incubator in 2009, this commercial kitchen has been home to about 150 food-related operations. This is a concept very dear to my heart. After working in restaurants for 11 years, I know the amount of money it takes to start a business. This center allows people to fulfill their dreams without breaking the bank.

Starting this past week, the center hosted a Friday Night Food Fair, chock full of local food trucks, bakers with amazing Peach Bellini cupcakes, chocolatiers playing with amazing flavor combinations and other culinary artisans.

One of the trucks present was India Jones Chow Truck, a food truck with a distinct Indian flair. Amongst their many choices is the Frankie. It’s comprised of a roti (Indian flat bread) with cilantro tamarind chutney, onions and your choice of meat or paneer (a type of fresh cheese). I decided on trying the lamb and I tell you, it did not disappoint! Meaty chunks of lamb rolled in spices and grilled, with just the right amount of heat and aromatic to boot. It was the perfect size and at only $5.00, a really reasonable price for the amount of food you get. We also tried the Butter Chicken and Vegetable Coconut Curry. The Butter Chicken was very good as well. Always a favorite, it had good-sized chunks of chicken in a savory and thick curry sauce, served over basmati rice. The only complaint, from my brother, about the Vegetable Curry was it could have had more coconut flavor in it.

All in all, I would definitely eat at India Jones again. I thought the food was well made and flavorful, and the prices very reasonable.

The atmosphere of the market was very laid back. After trying to attend the Asian Night Market a couple weekends ago (almost 10,000 people in attendance), we were worried it would be packed. But the amount of people there was just right. With tables and chairs a plenty we were able to enjoy a night out with friends and let the kids run around while still being able to keep an eye on them.

The different type of fare available was quite diverse, from Asian inspired tacos at Komodo to New England style lobster rolls and chowder at the Lobsta Truck. I only wish I had enough room in my stomach to try it all. But I was told not to worry. Starting after Memorial Day, this quaint lot on N. San Gabriel Blvd. near Colorado Blvd. will host this market every Friday from 6-9pm. I assure you I will return.

Summertime in Spring?

The flowers are out. The produce is fresh. The air is warm and the sun is shining. It’s the

wonderful season of…Spring? Wait, it’s only April! And only half way through the month at that!

But April is supposed to be rainy and cool, at least it is where I come from. This has been quite the adjustment. It never ceases to amaze me that I’ve been able to get some beautiful produce so early in the season, and it’s locally grown produce too.

The warm air has driven us out of our sequestered, winter lives and into the bright, warm sunshine. Softball season is officially under way as of yesterday and I’m feeling a just a teensy weensy tired. As in, “I don’t want to move!” tired. A bit of recuperation is in order and a lot of Watermelon Lemonade, courtesy of the “Ever-fruiting Lemon Tree” just outside the door. After trip to the market and I’ve brought home a ripe watermelon bursting with juice and a few other goodies.

I fell in love with Watermelon Lemonade at the South Pasadena Farmer’s Market. There’s a stand there that makes Pupusas and six different lemonade varieties (at least). Okay, okay I admit I was a little doubtful I’d like it, but seeing how much my nephew loved it, I felt obligated to try it. I’ve got to say, I am hooked. So naturally, I had to figure out how to make it and it couldn’t be simpler, although it does take a little arm power, but it’s well worth it.  

It’s clean out the fridge dinner night too. So Roasted Vegetable Salad and Black Bean Cakes are on the menu. This is a meal I generally have to wait until late summer to make, but not here in sunny California. I can’t tell you how excited I am to eat it!

Black Bean Cakes

2 cans Black Beans – rinsed and drained

3 Green Onions – thinly sliced

½ Bell Pepper – finely minced

2 cloves Garlic – minced

1 Tbs Canned Green Chilies

¼ tsp Cumin

¼ tsp Coriander

Salt and Pepper

1 Tbs Fresh Basil – chopped

1 Egg

2 Tbs Cornmeal + extra for coating

1.     Mash the beans, green onions, pepper, chilies, garlic and spices together with a potato masher. I like to leave the beans a little chunky

2.     Fold in the rest of the ingredients and allow to rest for a bit

3.     Form patties out of the bean mixture and coat in cornmeal.

4.     Fry patties in a little bit of olive oil at medium to medium-high heat until they are hot through-out and crispy on the outside.

Watermelon Lemonade

½ a small Watermelon – peeled and cut into small pieces

4(ish) large lemons

1 Tangerine

1 cup Sugar + 1 cup Water (for simple syrup)

Water to fill pitcher

1.     Cut up watermelon and put into a strainer over a bowl.

2.     Using a potato masher, mash watermelon to release the juice. This can also be done with a food processor, it’s quicker but less fun if you ask me. Just pulse until finely chopped up and pour into strainer.

3.     Use a plate and a can of soup to weight the fruit down. Allow to drain until most of the juice is squeezed out.

4.     Meanwhile using a peeler, peel strips of zest off 2 lemons and the tangerine.

5.     Combine the zest, sugar and 1 cup water. Cook over low heat to get a syrup and allow to cool.

6.     Juice all the citrus into a pitcher and add the watermelon juice and enough water to fill most of the way. Next add enough simple syrup to your taste. It’ll all depend on the sweetness of your fruit. Mix and chill.

*I know it seems odd to add a tangerine into the mix, but I find the flavor enhances the lemon while also adding a bit of sweetness. An orange can easily be substituted. This isn’t a very precise recipe, it all depends on the fruit and how sweet or tart it is. This is just a baseline idea, so go for it and have fun!

A Change in the Scenery

The past couple years have been quite a journey for me. For almost 11 years I have been a Chef. After some serious thought, I have decided to take a step away from cooking, only in a professional sense. I will never stop loving to cook, in any form.

I am now trying to make my way in the wonderful world of wine. Like food, wine has also been a passion of mine that is now going to take center stage in my life. Along with this transformation is a big move for me, one that takes me to the opposite coast, to California. And while California is a very different place, this New England girl will never forget her roots. This blog may change just a bit, but hopefully for the better. I never felt I had the time to write with my very busy schedule. Now I hope to not only make the time but also meld my two loves into one.

And now on with the show.