Current Economy Student Foodieness: Packed Lunches and Snackage (Babaganoush, Pomegranate and Mint Sandwich)

This is what happens when you are a student foodie.

"Looking forward to my next meal and reminiscing in my past" is pretty much my way of life. Being at school for long periods of time (from 12PM to 10; at least 2 meal times!), my school lunch, snacks, drinks is something that I think through tirelessly.

The practice is pretty much an effort of making due with whatever I had rummaged in the week: Trader Joes, Fresh & Easy, Farmer's Markets, Shun Fat and the occasional enlightening trek to a different ethnic market etc. and putting forth my prior food experiences into some sort of semi-quick, semi-portable, concoction.

A long time ago I discovered that a food writer and a cook are two completely different passions, at least I think so. I mean, I cook just about everyday but, I pretty much free-cook just about everything I make/bake, eyeballing and hoping for the best. But, in recent efforts of rounding my skills out, I'm going to start sharpening my recipe writing side of a food writer, after all it is all for the sake of food.

This time around it was this, going with a Middle Eastern and Persian thought. Compensating for pita bread, the WHOLE Multi-Grain store brand loaf at Fresh & Easy was all I had, and it's actually pretty good. Natural ingredient based and pliable, not overly sweet like other market cardboard stuff. And pomegranate season being virtually over, it was my way of appreciating and saying goodbye. Mint was only natural after all this for some sort of green, besides, my mom grows them in little pots around our apartment, so I throw fresh-cut Mint in just about everything.

My quick rendition of the Grand Baba:
1 Large Eggplant OR 2 Small ones (Asian Market sourced Long, Narrow Japanese Eggplants tend to be less bitter)
1 Heaping TBSP of Tahini Sesame Seed Paste (Trader Joe's has a magnificent pre-seasoned, garlicky one)
2 TSP. Cumin, toasted (optional)
1 clove of garlic (optional; depending if you plan to finally ask that cute girl you've been eyeing)
Lemon
Salt

1. Set oven to 375 degrees
2. Place eggplant on any pan (cover with Aluminum paper if you're lazy) and place in Oven
3. Let roast for about 45-55 minutes, rotate that bad boy 25 minutes in for even roasting.
4. Place garlic clove in oven for last 15 minutes
5. Take them both out, and let cool (place in refrigerator, even freezer if you can't wait that long, just don't forget!)
6. Once cool, try your best to chop them up, don't worry, it's all going to get mashed.
7. Place in food processor with Tahini, cumin and a forceful squeeze of lemon and whip it good. (if no food processor, go old school, use a couple of forks and let your hunger out on them)

I finish this in one serving but I suppose, it 'serves 2'.

This stuff is versatile and down for anything, oregano-marinated lamb would be good, if you have money for the luxury of good meat nowadays.

Eat, Drink for the Cause: PPLA FoodFare

Food events are truly something to treasure, chef's and restaurants willing to put everything aside to come together for one huge convivial cause, moreover, a chance to sample each others designed nourishment all in one place. I determinedly look forward to each and every one that happens, trying my hardest to somehow make it, one way or another. These are really the only places where I get to finally sample all those $$$ places that I only read about.

Usually, a really good cause is the set beneficiary of such events, as is the case with Thursday Night's session of Planned Parenthood's Food Fare. Occupying the whole Santa Monica Civic Center, it was a full house--both ways--shoulder to shoulder with people and dish to drink with booths.






After a two hour also-crammed bus ride across town, it was time to appreciate. I make it a point to try to savor every single thing that is offered, and tonight was no exception.

Good to see that so many people are active and passionate about this subject, yes, that includes Pink's Hot dogs.







No three hour line in site and just about everyone walking around with a huge piled hot dog, this was one of the more popular booth's. I haven't had this since I was a kid, this time I liked that signature snap.

Made my way clockwise through both of the hall and the arena, here are just some of my highlights.

Gonpachi was the first booth.





Been wanting to try their handmade Soba since the longest but this will hold me over, I arrived right when the guy came with the tray of the stuff. Ebi Shinjo, freshly fried shrimp dumpling. Golden crispy exterior and fresh seafood taste molten interior, mmmm.

Anisette Brasserie was right next to them with the friendly Alain Giraud handing out these babies.





Thinking of only 'tasting it' with one bite since I knew it was going do a number to my satiety level, I kept on nibbling and nibbling until it was all gone, like an ethereal lipid realm I've never encountered before. Each bite exuded chewy melted butter and crisp, flaky crust. "The butter is imported from Brittany"....awh, that explains it.

Cafe Surfas, another highly anticipated destination didn't disappoint also. Adding a nice counter lightness to the stuff of much booth's to come.





Fresh greens doused with a chocolate pepper Vinaigrette and bits of Taleggio cheese...unexpected but worked.

Katsuya was another one in my list.





This was their take on the all-mighty Spicy Tuna Roll. Super smooth Avocado cream, Crispy Rice particles, and Soy Sauce syringe in tact. They came through with their high end [expensive] Sushi reputation that I've heard so much about.

Lemonade on Beverly took the light gourmet route. Each combination carefully thought out and tasty.
Spaghetti Squash, Farro and Pomegranate Vinaigrette





Roasted Cauliflower, Golden Raisins, Almonds and Curry Vinaigrette





Roasted Beet's, Pickled Onion and Hazelnut Vinaigrette





Nearing Passover, there were quite the amount of Jewish delectables to be had.





This was some Mushroom, Millet, Chicken Liver dish from C'est Si Bon Catering.





This was interesting, Lots 'a Matzah Munch by Penny's Sweet Shoppe. Toffee, almonds, chocolate on top of Matzah...don't know what it is about that salty and sweet phenomena, opposite flavor spectrums = so good.

Gelato Bar's generous tiny-scoopful of tutti-frutti and chocolate Sorbetto was my midway palate cleanser.





The dessert to savory booth ratio actually outweighed each other quite noticeably, my sweet tooth was definetely spoiled here.

La Provence Patisserie & Cafe showcased quite the bounty of elite french sweets. Tarts, Rolls, Cakes, Macaron's...you know, the usual culinary school textbook-perfect pastries.





Cafe La Boheme busted out with this silky Butterscotch Parfait.





I finally got to try a little of Akasha finally too.





Fleur De Sal Flourless Chocolate Cake. Salt crystals radically made the signature smooth richness of flourless cakes stand out even more.

I can go on and on...

The event as whole was great: organized, food supply consistent and gastronomically diverse.

I am already looking forward to next year's.