7. India Jones Chow Truck

Oh. My. Goodness. Gracious.

So I know I’m a big hoser for not having the moxie (YET) to go to the Fishlips Sushi truck. To their credit (I totally cased the joint in during my choice-of-truck-debate, today), they look entirely on point, clean and, even, kind of shi-shi-la-la, as far as food trucks go. But we must move on. No point in dwelling on the matter. I’ll get there eventually.

And so, when we last left our heroine, she was just finishing her skewers, and debating sushi, when she noticed the India Jones Chow Truck pull up in front of her.

The deal was sealed. I had wanted this one for a while. I was, pretty much, the first person to order as I got to watch them set up shop. I sidled up to the window and, as always, asked for suggestions. The owner, Chef Sumant, told me the special, Beef Stew with Rice was delicious, as was the Butter Chicken (he also said that everything was delicious – which, really, never helps). In the end I went for the Lamb Frankie (I mean, it says "I Love Frankie" on the truck) ($3.50) and Samosa Spring Rolls ($3). My friend ordered the Butter Chicken ($6.50). This was perfect as these were the three main items I wanted to try. I will say that the entire menu looked delicious. This was a difficult decision, but it ended up being the perfect one.

The samosas were a lot of fun. They were shaped like spring rolls, but all other signs pointed to samosas. The only downside, conceptually, is a samosa has such a thick, heavy pastry exterior that the tetrahedron-shape can hold much more of the inside goodness of spiced potatoes, onions, peas and coriander, to offset the shell. With the spring roll shape one is left with a bit too much of the pastry, making it seem greasy and heavier than it should.

I was very pleased with the lamb frankie (an Indian street style sandwich). It was somewhat delicate with soft, warm naan wrapped around tender lamb, onion and Indian spices, tamarind chutney and a bit of egg. It’s a great portion, which allows for one to try one or two other menu items (if one didn’t eat at another food truck moments before).

My friend’s butter chicken, however, stole the show. It was rich, nutty creamy, with the most diminutive whisper of heat. The chicken was succulent and they definitely had the right rice (see rice picture). At $6.50 I still say too expensive for a food truck, but the portion was more than ample and it was, seriously, an impressive number.

India Jones (much like it’s namesake) is a winner!

I will most assuredly return (maybe even before the truck #25!) as I want to sample each and every item on their menu.

6. Skewers on Wheels

October 7, 2009

Stove Top twice in one night!?

My word, I am just wild and crazy. I ate at TWO food trucks today. I wasn’t even that hungry, but I was in the area and knew that the elusive Fishlips Sushi truck would be there. If you have been following my adventures, you know I’ve mentioned that I am ever so slightly uneasy about the Fishlips Truck. I’m sure it’s perfectly fine, probably great, even, but eating sushi from a roving truck makes me all feel funny deep down on the inside.

I also knew the India Jones Chow Truck was supposed to show, although I didn’t see them. However, Marked 5 was there with their buddies Skewers on Wheels. So as I stared at the Skewers menu, trying to find ways to postpone the whole sushi thing, yet again, I came to a realization. I could get a couple of skewers at one truck and a piece, or two, of sushi at another. This way don’t have to fully commit to sushi on wheels, and can check two trucks off of my list. I am brilliant (this is not cheating, so lay off).

After perusing the menu of skewers, tacos, burritos and handrolls (????), I ordered the carne asada and chicken breast skewers ($2 each). I wanted the chicken thigh with yellow onion option, but they had none. Oh yes, and I was one of the first people to arrive for the lunch period. How could it be that they were out of anything at that point?

Back to the skewers. They grill these on Japanese charcoal and coat them in a teriyaki sauce. I am aware that I didn’t order anything all that substantial, or off the beaten path, but I was admittedly overwhelmingly underwhelmed. Both the chicken and the beef were hard and rubbery and I bit into a yucky, sinewy, knuckly thing in the chicken. Additionally, I found nothing enthralling about the marinade/sauce. 

There are many skewer options, I hear, but today’s menu seemed a bit sparse. So here’s the deal: I would be willing to return (after the 25 truck mission has been accomplished, mind you) and give them another day in court. I also realize that it’s entirely possible that, I am the doltish one, for not fully committing an entire lunch to one truck.

Which reminds me, while I was skewerizing, the India Jones Chow Truck pulled up and parked. Another diversion from sushi-on-the-go-times… Sigh, I guess you know what’s coming next.

The Aleph

You probably think I’ve been doing so much food trucking lately that I have left my own kitchen high and dry. This is certainly not the case, however. There is much, much more than just Gozer the Gozerian in my refrigerator. The truth is I have been cooking up a storm lately. The weather shift has finally, permanently, moved us into considerably cooler realms (I even used the fireplace in my living room for the first time, last night!), which means cozy, comfy foodnesseseses.

Very recently, I have been experimenting with a meatloaf recipe (which is driving me mad), attempting to perfect the brown crust on a grilled steak, slow-roasted a chicken, playing with brussels sprouts and hazelnuts and browned butter (!), and mastering the art of pizza dough. I also made a ridiculously scrumptious cauliflower soup.

The other day, I bought a head of cauliflower at the market with no specific design for it in mind. Although I have no disinclination towards cauliflower, I really have never fully embraced all that it has to offer. I have often cut it into florets and roasted it with ghee and garam masala (I do so love Aloo Gobi and other Indian dishes with cauliflower), but that’s pretty much the extent of my own cauliflower kitchen times.

Aesthetically and conceptually, I have always been drawn to cauliflower’s fractal dimension. This vegetable is boundless - there is no end to it. You can look at it in it’s entirety but you can never see all of it You will always be finding something new. It's quite possible that when you look at a portion of this vegetable, you may be looking at something that nobody has ever seen before. From every angle of the universe, I suddenly see that my cauliflower is the most complex, beautiful and unique thing in all the land. The cauliflower is me. The cauliflower is you.

So I figured I best do something special with this one. I needed to think hard. I knew I wanted to roast the cauliflower first, to have those wonderful, enhanced nutty flavors. But I needed to find an accent that rivaled the complexity and richness of this cauliflower. And then it hit me: saffron.

Each saffron flower only contains three of the yellow orange stigmas that must be hand picked, making it the world’s most expensive spice – worth more than its weight in gold, in fact. In India its color is considered the epitome of beauty and is the official color of Buddhist robes. Saffron was used to scent the baths and public halls of Imperial Rome. Francis Bacon wrote of saffron, “it maketh the English sprightly”. It's pungent with honey nuttiness. It's both mighty and diaphanous, and it is divine.

And what platform, for me, to better to showcase these two utterly perfect gems than, of course, a soup. I am extremely happy with this recipe, I must admit. It’s seasonal, snuggly, rich, earthy and, yet, entirely delicate. This soup elicits a myriad of textures and flavors. It’s infinite.

*My friend, Brandon had better scramble to the kitchen to prepare this recipe, whether he's a cook or not. It's just simply too fitting.


Roasted Cauliflower Soup with Saffron and Asiago Cheese Crisps

Serves 6

Ingredients:

1 1/2 pounds cauliflower, cut into1/2- to 3/4-inch pieces

2 shallots chopped

2 garlic cloves chopped

2 tbsp olive oil

2 cups water

2 cups chicken stock

1/4 teaspoon coarsely crumbled saffron threads

3 tablespoons butter

1 small onion chopped

1 cup half and half

Salt and pepper to taste

6 tbsp grated Asiago cheese

Directions:

Preheat oven to 425°F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.

Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onion and sauté until very tender but not brown, about 10 minutes. Add cauliflower, shallots and garlic pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.

Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Place the grated cheese on a baking sheet, shaped in 6 small discs. Bake at 350°F for 5-8 minutes.

Ladle soup into bowls. Garnish with Asiago cheese crisps and serve.


Printable Recipe

5. Barbie's Q

October 5, 2009

I am pretty sure my clothes are already tighter. I’ve only just hit truck #5, today. With 20 more to go before the end of the year, it’s safe to say my little joke about my New Year resolution being a diet is not so much of a little joke anymore. The sacrifices I make.

Today was a surprising treat. I got word, early on, that the Fishlips Sushi truck was to be along Miracle mile. Admittedly, even I am slightly apprehensive about eating my sushi from a truck, but you know, I must TRY it. It’s on my list. And so I headed down Wilshire to find Fishlips, but I also knew I’d end up rolling through a couple of blocks with any number of other food truck options along the way. The first two I came across were Baby’s Badass Burgers and Barbie’s Q; also, both on my list. As you may know, I have already tried, desperately, to hit Baby’s BB. So I it was there that I parked. In the end, however, I ended up at Barbie’s Q. I was more in the mood for bbq than a burger. Also the owner, John Bowler, was standing in front of the truck taking orders and saw me taking pictures (he’s on the right in the photo below). I suppose he sealed the deal for me. I love it when the universe gives me a sign.

 I ordered their signature sandwich, the pulled pork, with a side of barbeque baked beans ($7). I will say that I thought (and still think) that’s a bit steep for food truck food. Regardless, I found my little perch and chomped away. I really liked this food. The pork is served up on a baguette, which I was reticent about - I like my bbq buns to be soft and absorbent. But the baguette really worked, actually, and it wasn’t too hard. The roof of my mouth garnered no scrapes. The pork was succulent and delicious. The sauce was smoky and sweet. Although I am more of a Carolina bbq kinda gal, and opt for the tangy, vinegary style, this was pretty tasty. While I would have preferred it spread throughout the meat more, I appreciated that the sandwich wasn’t super sloppified with the sauce. The beans were a striking side dish, utilizing 4 different kinds of beans, complimenting the pork beautifully.

I hear that their cobbler is wondrous, so I will certainly return and make sure to save room for desert. This will, of course, be next year, when I fit back into my clothing. Sigh.

Oh, here's my favorite, secret, spot to sit and eat at the 5900 Wilshire location. Isn't it lovely?

4. Nom Nom Truck

October 2, 2009

I knew I had plenty of time to get to the Nom Nom Truck, today. I also knew, even if they left early, I probably would still have an alternative in the area. What I did not anticipate, however, was the presence of THREE (3) other trucks, on the same block - all of which I am totally stalking! Why does the world force me to make decisions? Well, I suppose the mission was for Nom Nom, so Nom Nom it was.

As I stared in wonderment at the menu, curious as to what is involved in a Banh Mi (but knowing that I would order it regardless), another person in line asked me what the Banh Mi was all about. At least I'm not completely alone in the world. 

I decided to, for the most part,  be guided by the incredibly sweet woman taking my order. I ended up with a, 12-inch, Grilled Pork Banh Mi ($5), the special of the day: 2 pork spring rolls ($3.50) and a Basil-Mint Lemonade ($3). 

After a brief chat, the other Banh Mi initiate ended up joining me, so I was able to try his grilled pork tacos. Fortuitousness! I, of course, returned the kindness by sharing my pork spring rolls. Yes, there was a lot of pork at this lunch.

Just so we're all on the same page, a Banh Mi is a Vietnamese sandwich served on a baguette made with wheat and rice flour. Mine was stuffed with thinly sliced cucumber, pickled carrots and daikon, chopped onions and cilantro. It has a mayonnaise-like spread that is a mixture of egg yolk, cooking oil/butter and various spices. Their grilled pork version was recommended over the bbq pork for it's marinade, which was, in fact, exceptional.

The tacos and the spring rolls did not give the same thrill, however. The flavor of the spring rolls was complex and multi-layered. The meat was delicious as was the dipping sauce, but as they were made, in advance, earlier in the day, the rice paper had seen better times. We both found it to be a little off putting in the chewiness department. The tacos were merely uninspired and almost an after thought with all of the other elements in play. The basil-mint lemonade was fantastic and refreshing. Simple and clean, with the perfect combination of sweet and sour.

Honestly, I was mostly underwhelmed with the whole Nom Nom experience. Perhaps I was a little distracted as, unlike today,  I usually do my food trucking solo. Maybe I wasn't concentrating on the food as much as I should have. The sandwich was, decidedly, good but I doubt I will feel any push to return any time soon. I will also add that, clocking in at $11.50 for the lot, it was, by far, the most expensive food truck I have experienced to date.


And don't get me wrong, dear readers, if any of you stumble across me ambling along on my food truck mission, please say hello. Join me, even!

*Food styling credit in the taco shot goes to my Banh Mi buddy from today. Note how the cucumbers glisten just so...