Corn Salad (Recipe)

When the weather is warm, I have little desire to turn on the stove or the oven. So, for a side dish, I made a cold corn salad using leftover boiled corn from the previous day. This is a very refreshing salad that can also be put into sandwiches or over lettuce salads. Here's what I did.

I started off making the dressing. In a medium bowl I whisked together 2 tbsp. fresh lime juice, 1 tsp. honey, 4 tbsp. olive oil, a pinch of salt and a pinch of pepper. I then cut the corn kernels off two cobs of leftover, already cooked, corn. I then diced about 1/4 of a red bell pepper, and roughly chopped a handful of fresh cilantro. I threw everything into the bowl with the dressing and tossed with a spoon. I love the crunch and sweetness of fresh corn on the cob.

Bites off Broadway--Oakland (gourmet food truck event)

Warm weather entices people to eat outside and this summer's food truck events are one of my main reasons to eat out this summer. Every friday until October, between 5pm-9pm, Bites off Broadway in Oakland feature several gourmet food truck vendors who are serious about their offerings.

Two of my favorite trucks were at this event.

Go Streatery

Below are pictures of their Braised Oxtail and their Lemon Ricotta Doughnuts. They must have slow-cooked those oxtails for three days. It was so tender, I was cutting that meat with a plastic spoon. The sauce also had a complex flavor profile that I was extremely happy with. The little sprinkle of lemon zest over the top was a nice touch as well.

The Lemon Ricotta Doughnuts were not greasy and very light. The lemon flavor stood out without being overpowering and the dusting of powered sugar made it just sweet enough. I didn't taste much ricotta cheese but it was delicious all the same.

Nick's Wheely Good Breakfasts

This truck brings breakfast up a couple notches. Plus, with breakfast this good, I could eat it for lunch and dinner. Below is the Maple Glazed Pork Belly Sandwich (I added bacon) with fresh arugula, pickled onions, rosemary focaccia bread and a fried egg. I don't know why, but a fried egg just makes everything that much better for me. The pork belly was nicely prepared with a super delicious sweet and savory maple glaze. Every aspect of this sandwich was absolutely amazing. Well done Nick, well done.

So if you are in the Temescal neighborhood on a friday night, come visit the food trucks in front of the Studio One Art Center. They also have hula hooping and a nice lawn area for the kids.

Afghan-ish breakfast (Recipe)

This is an ode to the farmer's market. This past weekend I visited the San Ramon Farmer's Market and found a table selling Afghan food products. I ended up purchasing a spinach-filled bolani, (Afghan flat bread that is stuffed and grilled) a potato-filled bolani and a jar of sweet jalapeno chutney.

To celebrate and eat this purchase, for more than just lunch or dinner, I decided to try incorporating the ingredients into a breakfast dish. I toasted the bolani in the toaster oven for a few minutes, cooked two eggs till over medium and layered as you see below. I then topped it all with the sweet jalapeno chutney and a sprinkle of fresh cilantro.

I know this is not a "real" Afghan dish, but it was delicious and I wanted to spread the word about the vendor. They are called East & West Gourmet Afghan Food and they make all their own bolanis, chutneys, hummus, etc. They sell their wonderful products at local Bay Area Farmer's Markets and I encourage anyone to check them out. They are also very willing to let you taste before you buy. Explore and enjoy!

Bacon, Pork Belly and Egg Tart (Recipe)

I'm always looking for new things to make for breakfast. This was inspired by Occupy Bacon, a site that gives thanks to all things bacon. Since I'm unable to follow a written recipe, below is my recipe for this delectable tart.

I started with a regular pie crust. 1 cup flour, 1 pinch salt and 3/4 stick butter went into the food processor and pulsed until course crumbs formed. Then I added slightly less than 1/4 cup of cold water and pulsed until the dough came together. I then dumped the dough on a sheet of plastic wrap, wraped it up and put it in the fridge for about 20 minutes to rest.

I then unwrapped the dough, sprinkled it with flour and rolled out the dough on a lightly floured surface until about 1/4 inch thick. Then I cut it into small circles, placed them in mini pie pans (this amount makes 4 small tarts), pierced them with a fork and baked them for 12 minutes in a 375 degree oven until lightly golden and slightly puffed.

Then in the center of each pie crust I added the already cooked and crumbled bacon, cooked pieces of pork belly and cracked one raw egg in the center. After a light sprinkle of salt and pepper I placed it back into the 375 degree oven and baked for 8 minutes. Then I turned the temperature to broil and let it go for 90 seconds until the egg was set to my liking (I like my eggs a bit runny in the yolk). After removing promptly and letting it cool for about 5 minutes, I enjoyed my savory breakfast.

To make things faster in the morning, the pie crust portion can be made and baked a day in advance and everything else can be done the day of. Mm-mm, bacon!

Buddy's Bites and Brews--Hayward (American cuisine)

I can't believe I almost wrote this place off after drawing my conclusions from the look of the sign and the silly name. I've driven past this brewery/restaurant many times while on my way to my favorite Japanese restaurant, Tomodachi, in Hayward. Who'd of thought I was driving past amazing food and drink almost every other week. Location: 24297 Hesperian Blvd. in Hayward.

After a recommendation in passing from a friend of a friend, I decided to give this place a try. The name, the signage, the decor, even the names of their dishes have a cheeky, surfer sense of humor (the place was started by a surf instructor and his friends). But the food is no joke. It was already busy at about 6:45pm on a Friday night. After about a 45 minute wait, we were seated.

They change their selections of beer on tap regularly and offer more than just your usual Bud or Corona. As a beer lover, the choices were definitely to my liking. I started with a pint of their Denogginizer. A very hoppy, 10% alcohol by volume, full-bodied beer.

For my entree, I selected their Breaded Snapper Burger. A surprisingly fresh and perfectly flaky piece of fish was bestowed before me, dressed with a lightly spicy red cabbage slaw, cilantro and tarter sauce. I also opted to upgrade my fries for their sweet potato tater tots. That was a good choice. Even my boyfriend, who is not a big fan of sweet potato, fought me for those tots. It also came with a tomato-y, brown sugar-y sauce that also had some heat and exceptional flavor.

My boyfriend choose the "Ham" Burger. A thick patty of juicy Angus beef served with ham, bacon, pepper jack and cheddar cheese, a fried egg, onion straws and garlic ranch sauce. All this between a nicely buttered, lightly toasted bun. Also a winner.

I had absolutely no room for dessert, but they sounded good. Buddy's also serves brunch on the weekends and offers happy hour during the week from 3pm-6pm. I think I'm going to become a very happy regular.

Veggie Cream Cheese Dip (Recipe)

What could be better for a party than a great dip that can go with almost anything? I made this for a recent gathering and it was well received. It's also super easy to make. I started with 2 carrots, peeled and cut in half and then each half was cut down the middle. Then I chopped 1 onion into wedges, and 2 green bell peppers into large pieces after removing the seeds and white parts. I sprayed a cookie sheet with cooking spray, placed all the veggies on top, sprinkled with salt and baked in a 400 degree oven for 30 minutes.

After a 10-minute cooling period, I then put all the softened veggies into the food processor and processed them for about 1 minute until well minced; scraping down the sides once or twice. I then added one 8 ounce block of cream cheese, 1 tsp. seasoning salt, 1/2 tsp. pepper, 1/2 tsp. salt and processed until well incorporated.

This dip can be served with potato chips, pita chips, carrots, celery or anything else you would want to dip into something. You can even use any vegetables you want; it's very versatile. Also, for a lower fat version, greek yogurt can be used instead of cream cheese, or you can use half of each.

Cinnamon Sticky Buns (Recipe)

Once in a while, I want something deliciously unhealthy and sweet for breakfast...or a snack. So every now and then I'll make some cinnamon sticky buns. I made a bioche type dough by blooming 1 tsp. yeast in 3/4 cup milk that was microwaved until about 110 degrees (a candy thermometer is good for this), 2 cups flour, 2 pats of butter, and 1 egg. I mixed all this with a spoon until it loosely came together (it will be crumbly) and then kneaded it for a few minutes until it formed a smooth ball. If too dry or wet, feel free to add a sprinkle of water or a dash of flour until the right consistency is achieved.

I then let this rest for about 30 minutes on the work surface with the bowl I used to mix it upside down on top of the dough. After which, I rolled it out until about 1/2 inch thick, brushed the flattened dough with melted butter and sprinkled it with cinnamon and granulated sugar. I then rolled it up and cut the roll into 2 inch pieces. Then in a medium-sized pot I melted 1 stick of butter, 1/2 cup of packed dark brown sugar, 1 tsp. cinnamon, and 1 tsp. vanilla extract.

I poured this liquid into a buttered 9 x 9 casserole, let it cool for about 10 minutes, and placed the rolls in, cut side down, with about 1 inch of space between each piece, into the goo and let it rest for about 40 minutes or until the buns have expanded. I then baked the buns in a 350 degree oven for about 25 minutes or until golden brown on top.

To enjoy, I pull out a bun, turn it upside down so the gooey part is on top and serve it still warm with a fork and a tall glass of milk. Sweet and satisfying!