Clementine and the Ocean (5/6)

Lauren and I tried to go see Nathan Fillion when he was a guest on Jimmy Kimmel Live. Unfortunately the audience was packed and we couldn't get seats. So what did we do? We ate.

And it turns out, we're hilarious! Who needs celebrities?


We decided to go to Clementine, because it was mostly on our way back. Clementine is a sweet little restaurant in the Westwood-ish part of LA with a seasonal menu and food that you can pick up to-go.



Lauren's Monte Cristo-style sandwich with homemade strawberry jam


My asparagus and garlic sandwich with house-pickled cucumbers





This was just before we graduated, and our talk had consisted of exams and study sessions. But Mars shifted its rotation that day and we were both, well, free: neither of us had work, or class, and for one day we didn't worry about finals or papers or being late to anything except dinner. So we drove down the coast.



The air was so warm! The sun set as we headed home, and there was just music and salty ocean air. Anything could have happened and it would've been OK.


It was a good day. Even though we didn't see Nathan Fillion.

Blueberry Yogurt Muffins (5/2)

Oh yes, I am on a quest. A yogurt quest. A yuest.



How could anyone turn down that face?

These muffins were a spin from Cook's Illustrated. I substituted yogurt for buttermilk and cut down the baking times, and boy, if there's a go-to blueberry muffin recipe this is the one. The one I'm going to marry, Ma, if it'll just give me a chance.




There's nothing like a recipe that requires a bowl, a wooden spoon and some elbow grease.







Ho boy.


What are you still doing here? Didn't you have some muffins to bake?

Blueberry Muffins
Recipe adapted from Cook's Illustrated via food. according to me.

2 cups (about 10 ounces) fresh blueberries
1/2 cup dried blueberries (optional)
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup (7 ounces) sugar
3 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
3/4 cup plain, whole-milk yogurt
1 1/2 tsp vanilla extract
4 tsp turbinado sugar

1. Adjust oven rack to upper-middle position to heat oven to 350F.
2. Bring 1 cup fresh blueberries and all dried blueberries to a simmer in a small saucepan over medium heat. Cook, stirring frequently and pressing blueberries against the side of the pot, until berries have broken down and mixture is thickened, about five minutes. Remove from heat and cool slightly.
3. Whisk flour, baking powder, and salt together in the large bowl. Set aside.
4. In a separate bowl, whisk eggs and sugar together until pale and fluffy. Slowly whisk in melted butter and oil until incorporated. Whisk in yogurt and vanilla until combined.
5. Using a rubber spatula, gently fold in remaining one cup blueberries.
6. Gently fold in flour mixture until just moistened. Batter will be very lumpy.
7. Using a large spoon, divide half of the batter equally among the 12 muffin cups (about a third filled.) Place a heaping teaspoon of berry mixture on top of batter. Scoop remaining batter on top of berry filling. Using a skewer, gently swirl berry filling into batter.
8. Sprinkle turbinado sugar on top of the muffins.
9. Bake until muffin tops are golden and just firm, 15 to 17 minutes, or a toothpick inserted comes out mostly clean--they will continue to cook in the pan when removed from the oven.
10. Cool muffins in pan for 5 minutes, then transfer to wire rack. Eat. All.

Lemon Poppy Seed Muffins (4/30)

When I discovered the magical powers yogurt has in baking, I started looking for it in recipes or figuring out how I could use it. From my basic understanding, yogurt/sour cream/buttermilk (in other words, acidic liquids--from my AP Chemistry class in high school, solutions with a pH <7) tempers gluten strands in flour batters, allowing a higher rise, more tender crumb and all-around deliciousness. That acidity is balanced by the addition of an alkali, like baking soda and powder. In other words, make these muffins.



Tiny, soft and puckeringly tart, these muffins are a great way to make friends. I don't understand how poppy seeds work so well with lemon. For example, the phrase "they got along like poppy seeds and lemons" is so very appropriate I just might use it today.*

*Think that's nerdy? I have this in my repertoire: "He liked her as much as a weak acid likes protons." Trust me. It works.

In any case, this recipe from the inimitable Ina has been used to make a beautiful loaf, many mini loaves for gifting, and in this sweet bite-sized form. Make them however you like; just make them fast.






I mix the glaze ingredients in my 1-cup measure and just heat it directly over the stove.


Delicious here:


Embarrassingly good here.


Lemon Poppy Seed Muffins
adapted from Ina Garten

makes about 24 mini muffins, 12 regular-sized muffins or one 8 1/2" x 4 1/4" loaf

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
2 tablespoons poppy seeds

For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease baking pan, muffin tin, or loaf papers, then flour.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil and poppy seeds into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes in a loaf pan, 25 minutes in a muffin tin or about 20 minutes for mini muffins, or until a cake tester placed in the center of the batter comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in, or brush over individual muffins. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. (Note: I usually leave out the glaze and the muffins are wonderful without it.)

Kogi BBQ Truck (4/25, 5/8)

Taco trucks in LA are ubiquitous. Some people say we use the derogatory term "roach coach" because of their dubious sanitation standards, but I'd argue that it's more of a term of endearment. Why else would people shout "roach coach!!" while running toward it with such glee? This city loves its portable Mexican food.

Which is why I found myself standing in this line for almost three hours.


Ladies and gentleman, this is the Korean BBQ truck.

I think it's safe to say most food bloggers/readers have heard of Kogi BBQ, especially those in LA. A fusion of Korean and Mexican food from Korean-American Chef Roy Choi, the truck has amassed a huge online following due to its novel approach to dining: you go to the food, but the food always moves. Diners meet at locations specified on Twitter (@kogibbq), often forming a queue even before the truck arrives, and occasionally work to help the truck find a location where it won't get ticketed.



We finally made the venture when a truck (there are now three, but two at the time) decided to putter over to the Lakewood area. Unfortunately I think this had the effect of drawing every single person from greater Orange County who had previously been hesitant to drive up to Hollywood or Venice, and the line was excruciatingly immobile. We were limited to 3 tacos a person, with no other menu options. After we got our food and left, we found out that they ended up calling over the other truck to come help out and restored the full menu.

Chef Roy himself was gracious enough to walk the entire line himself, offering free peanut butter truffles as appeasement for the craziness. It worked.


First rule of Kogi BBQ: bring beer. Not only will beer greatly enhance your dining experience, it will pass the time in line swimmingly. This explains how I wasn't too bothered by the wait.

This is near the middle of the line. I think I can see the truck from here.




The menu, which we weren't allowed to order from.


Kogi is cash-only and specializes in its $2 tacos--pricier than most taco trucks but a pretty sweet deal. Don't forget the 9.75% tax.




Guillermo ordering in Spanish. Second rule: bring a Mexican. Guillermo was dubious when I explained the food to him, but he changed his mind.




Quiet, intense Chef himself.




We were so hungry by the time we got our foods, I was barely able to snap this. According to the website, every taco is seasoned with "sesame-chili salsa roja, julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette, cilantro-green onion-lime relish, crushed sesame seeds, sea salt and garnished with lime wedge, orange wedge and red radish wedge."


And because I had so briefly glimpsed the food from my weak car light, I went back two weeks later with my dad (in the name of research). I tried to order the kimchi quesadilla, another popular choice, but they were out and substituted with a short rib quesadilla.




Three short rib (kalbi) and one tofu taco. The tofu is perfectly tender and flavorful, but the kalbi steals the show. Meat is succulent with a charred crust, and every bite combines juicy meat with a burst of the Korean vinaigrette and a kick from salsa.


Come to mama.


They recently started dessert specials, which change often. That night was a chocolate chip cookie with sea salt. Good but definitely not worth the $3+.


Verdict: Insanely good. I've been three times so far. The lines are still nuts, but drinking with friends is definitely a good way to have that pass. Leave the desserts for another time; they're way too expensive. Stick with the gold: kalbi tacos are the way to go, and the kimchi quesadilla that I've finally tried is really great. Burritos have egg and hash brown in them, an homage to the quintessential Mexican breakfast burrito.

Whether it's worth the wait is up to you; part of the reason I like it so much is the chance to stand around and chat in a new setting, but it's definitely a bad idea if you need food fast. Bring lots of friends and drive a truck, if possible, hooked up to some good tunes, and tailgate the hell out of that food. For the experience alone it's worth hunting down that elusive truck, that king of roach coaches.