Nibbles of Tidbits, a Food Blog

I’ve only heard good things about Porto’s Bakery & Cafe, so I was excited that they opened up one in Buena Park, off Beach Boulevard down the street from Knott’s Berry Farm.  It just opened last month. We attempted to go there a couple times, but the line wrapped around the building.

We finally went there recently and only had to wait in line for 15 minutes.

A large, beautiful space with indoor and outdoor seating was constructed for Porto’s in Buena Park.

On this day (and perhaps always), there were secondary lines.  Once inside, we were directed to one of two other lines to order food.  Each area included glass cases displaying gorgeous desserts and savory items — Cakes, Cookies, various Pastries, Croquettes, Empanadas, and much more.

I asked for (at least) one of each of the House Specialties listed below.

Though I ordered one of each of the House Specialties, I only ended up with most of them — One of each from the case below, except the Rellenito, because they were out of them.  Now we have to go back for the rest, plus more, which is fine without a line.  Matt (pictured at top) leaving with our sweet and savory boxes — A great moment.  We were eager to get home to try it all.

Our savory box below included a Ham Croquette, Cheese/Pepper Potato Ball, a Chicken Empanada, a Chorizo Pie, a Seafood Potato Ball, two Meat Pies, and two Potato Balls, because it is one of Porto’s specialties — Potato Balls filled with ground Beef and Peppers.  We each had to have our own.

We shared it all — And the Potato Ball was our favorite too.  The meat inside it is so well seasoned.

We also shared a Guava Strudel, Raspberry Kiss Cookie, Cherry Turnover and Mango Empanada.

I loved the Raspberry Kiss Cookie — It’s not the most dazzling dessert there, but it is tasty.

Porto’s closes at 7 p.m., but allows those in line at that time into the building to order.

Porto’s prices are pretty good too — There’s much more we want to try there.

We wish all a SAFE and happy 4th of July celebration.  I made the above with Strawberries, White Chocolate and Blue Sugar Crystals.  They are easy to make and perfect for an American observance. They’re red, white and blue beautiful and tasty too.  God bless America today and always!

RECIPE:  Melt White Chocolate.  Dip half the Strawberry in the melted White Chocolate and then dip the Chocolate-covered Strawberry tip in the Blue Sugar Crystals.  As pictured above.  That’s it.

It’s official — I’ve prepared 100+ Blue Apron recipes.  My husband counted them.  After two-hundred plus total dishes, I decided it was time to try a few other meal delivery companies.  At least three to start… Plated, Hello Fresh and Chef’d.  It’s not because we don’t like Blue Apron.  We love them.  I’m now curious how others’ dishes compare.  Are they as flavorful and international?

The Plated Report — Plated’s box was huge and all was packed within a thick insulation that looked like it should be recycled in the garden.  Different than Blue Apron, but it kept all cold and fresh.

One of the BEST things about Plated is they offer Dessert.  Blue Apron currently does not.

Dessert (recipe and ingredients) costs about $8 more, over Plated’s meal plan — Most comparable to our Blue Apron Meal Plan (3 Meals for 2 People = $60), Plated offers (2 Meals for 2 People = $48 + $6 for shipping = $54).  Shipping is free with $50+ purchases.  I thus added one of Plated’s weekly Desserts to try and to qualify for free shipping.  $56 was our total for 2 Meals and 1 Dessert for 2 People from Plated.  Leon thought all looked good upon arrival (below).  I did too.

Plated’s recipes were well written and somewhat unique, like those offered by Blue Apron.  The pictured Plated meals were good, but none knocked our socks off, like many Blue Apron meals have. We also missed the third meal offered by Blue Apron.  Apples to Apples, the same Blue Apron Plan (3 Meals for 2 People = $60), costs $72 at Plated.  I wouldn’t mind future meals from Plated, but I prefer to save money.  Plated is good, but they charge more for the same comparison of food.

I prepared Plated’s Pan-Roasted Redfish with Baby Kale Risotto (top), Cheese Tortellini with Basil and Spinach in Tomato Soup (above) and Caramelized Pear Shortcakes with Whipped Cream (below).  We liked the Pan-Roasted Redfish the best and the other two recipes were just average.  Plated’s recipe cards are nice and large, but not as glossy as Blue Apron’s.

The Caramelized Pear Shortcakes aka Biscuits were already baked, which made preparation easier, but the Dessert not as homemade.  I may order from Plated again to try a different Dessert if its weekly menu sounds better than Blue Apron’s weekly menu.  I’m currently subscribed to all listed herein, though opt for Blue Apron most of the time.  If interested in trying any meal delivery company, be sure to obtain a coupon or coupon code, as each offers a $20 – $60 discount on your first box.  Don’t miss out on that.  Check back soon to read our Hello Fresh and Chef’d Reports.

Have you had the Sticky Toffee Pudding at The Olde Ship British Pub & Restaurant?  It’s one of the BEST Desserts I’ve had in my life and it’s perfectly served in warm Heavy Cream.

I’ve had it three times and still can’t stop thinking about going back for it again.  I suggest going to The Olde Ship each time we’ve dined out recently, but my husband needs more food variety.  It’s a rich dessert that’s best shared, so not to be put over the Sugar edge.  The unsweetened Heavy Cream balances the sweetness beautifully.  I love The Olde Ship for this dessert, other authentic British dishes and its cozy atmosphere, especially during Christmas time.

I searched for The Olde Ship’s Sticky Toffee Pudding recipe online, but didn’t find it, I’m told it’s made with Dried Apricots and other things.  I may attempt a copycat recipe after a little more study.  I visited The British Grocer, a store run by the same people at The Olde Ship in Fullerton and Santa Ana.  The British Grocer is in Fullerton, down the street from The Olde Ship British Pub & Restaurant on North Harbor Boulevard.  I’ve yet to visit its Santa Ana location, but hear it’s larger.

Pictured directly above is a prepared, canned Sticky Toffee Pudding I purchased from The British Grocer.  I was told by a clerk there that’s its flavor is most like the one made at The Olde Ship. The store offered two options, one that’s frozen and this one that was canned.

Surprisingly this one is made by Heinz and it does have a similar, rich flavor that’s good served with warm Heavy Cream, though it has a different, more Bread Pudding like texture, rather than a loose, Bran Muffin texture like the Sticky Toffee Pudding prepared at The Olde Ship.  I’ll buy more of both.

I served the Heinz Sticky Toffee Pudding the same way, which made it taste great.

It’s romantic and beautiful inside the Pub, with hundreds of lights in December.

Pictured below is the Great British Breakfast that’s served with a Banger, Baked Beans, Irish Bacon, a Tomato, Mushrooms and Fried Toast.  At first glance, the Toast looks basic, but it’s fried. I thought I’d like that more than I did, but toasted is better.  I like the Baked Beans a lot.

The Olde Ship’s Famous Clam Chowder is very good too, with lots of Clams.

Back to why this post started… The magnificent Sticky Toffee Pudding at The Old Ship (below).

Until we meet again, aka when my husband is ready to go back — I have to be reasonable.

Creamistry Ice Cream — Because Liquid Nitrogen is so cold, it causes the Milk particles to stay very small creating an ultra-smooth creamy texture, Creamistry reports, and after having it, I think it’s the creamiest Ice Cream I’ve ever had.  It is CREEEE-MEE!  Creamistry Ice cream is made using Liquid Nitrogen while you watch and wait.  Fresh ingredients are frozen fast.

Chosen ingredients are frozen at 321 degrees turning all into a creamy goodness.

Choose your SIZE, pick your BASE, and then choose your FLAVOR and TOPPINGS.

I chose the PREMIUM BASE, Strawberry flavor with Roasted Almonds for a topping.

The Liquid Nitrogen fogs up the place like dry ice — It’s fun to watch, though a little hard to see.

I met a family in line who traveled from San Clemente to Irvine just to get Ice Cream here.

I liked it more than I expected and now find myself craving its creamy texture and want to try other flavors.  Creamistry offers a multitude of flavors and toppings creating a slight dilemma when choosing.  I must go back to try more.  It can take some time getting through the line when it’s long and it’s not cheap, but a little goes a long way.  It’s ultra-rich, creamy and good.

I wanted to ask more questions about the process and see all clearly from start to finish, but it was a busy day at Creamistry in Irvine.  It’s already loved by others, I’ve seen and heard, and now I like it too.  It’s not just another Ice Cream.  It’s fun to experience and different to taste.

I’m not sure where the baby shower idea and photo (above) originated, but think it’s adorable, thus post it here along with my favorite bridal shower FOOD idea (below).

More baby shower food ideas are here — More about my Cupcake Bridal Shower Cake is here.

We got this Cake for our parents 50th Wedding Anniversary — It’s them on the edible topping.  They were impressed to see it and so were we.  It’s from Albertson’s Bakery.  It tasted good too, with a Whipped Cream Frosting, Vanilla Cake and Strawberry Filling.

Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip — That’s basically how you make it.  Insert any Fruit for the “Fruit.”  I used Strawberries, Blueberries and Kiwis.  The Ladyfingers were store bought to save time, but I will always whip my own Heavy Cream with a little Sugar to make it taste best.  The pictured Fruit Trifle was made for Mother’s Day.

If wanting to make it extra pretty, create the Trifle’s outer design separately from its layering.  Fruit looks best vertically through the glass, but is layered horizontally — In other words, place the Fruit and Ladyfingers against the glass as shown, or how you want it, and then layer as chanted in the middle/inside.  Repeat process as you build upward.

Nice package indeed — We LOVED our Wedding Cake by Creative Cakes in Orange.  It came with the Wedding Package offered by The Turnip Rose Promenade & Gardens in Costa Mesa.  Our experience with both was superb!  We called it (above) our Graffiti Cake, since it was piped with amusing words and sayings related to us.  It looked cool and unique and tasted amazing.  As a bonus (also part of The Turnip Rose Package) — Instead of freezing the top layer of the Cake to eat it on our one-year anniversary, a tradition, Creative Cakes will bake us a fresh Cake to enjoy in its place.  We’ll just call around that time to tell ’em what we want.

The Orange County Fair starts in just a couple days.  Come & Get It is the theme and today was delivery day — Delivery of culinary, baked goods, confections and sugar arts for the Culinary Arts Competition at the Orange County Fair.  My entries were dropped off at the very last minute.  It’s also judgment day, when all is tasted and ribbons are assigned.

This year my entries included the pictured… Strawberry Stars (in Confections, Jellies), a Tangerine Cream Cheesecake topped with Candied Tangerine Slices (in Cheesecakes, Fruit Flavored and/or Fruit Topped) and Coconut Pineapple Scones (in Bread, Scones or Biscuits).  I didn’t get to try my Cheesecake, but it looked good with the Candied Tangerine Slices.

The Scones were way too big, but tasted good — They were drizzled with a Pineapple Glaze.

OC Fair peeps taking in the goodies (below) for you to come and get it (or see it) soon.

I hope to win a ribbon, or two, or three — See you at the Orange County Fair.

Post Update (07/13/13):  I won a First Place (Blue) Ribbon for the Strawberry Stars only and may be featured in the Orange County Register this weekend.  I was interviewed by a reporter and one of the paper’s photographers took my photo.  We shall see…

Opening Day at the Orange County Fair with family (below).

Today is National Hamburger Day in May, National Hamburger Month — It’s okay, have one.

The only way to have a Cupcake is with a Brownie in the middle — It’s the Burger part of the pictured Hamburger Cupcake.  To make the rest, simply cut a Yellow Cake Cupcake in half, top with a round-cut Brownie, yellow (for Mustard), red (for Ketchup) and green (for Lettuce) Frosting, and then top with other half of the Cupcake and Sesame Seeds.  Dessert of the day.

Do you need a recipe for the pictured dessert?  If so, it’s here.  I’d use fresh Whipped Cream between the layers, or Lemon Curd and Cream Cheese like its publisher.  You can use Pudding or whatever you want.  And the rest is visually apparent, right?  It’s an impressive Holiday Layer Cake that’s easy to make with a store bought Angel Food Cake.  Cherish Memorial Day.

I sure appreciate my Mom — I’m reminded to visit and eat on Mother’s Day.  Lucky me.

I’ll try to be on-time and it’s likely my gift won’t be as stylish as these, so enjoy the photos.

And/or create something unique, if so inclined — Pictured instructions for all above are here.

Quite an impressive spread ready to dip in the Chocolate Fountain, a Christmas gift for one of my nieces — It looks like they’re making the most of it and why not?!  Next time I’m there.

They prepared Graham Crackers, Marshmallows, Strawberries, Rice Crispy Treats, Nilla Wafers, Grapes and Pound Cake for dippin’ and say the Chocolate Fountain was fun and worked well.

In recognition of National Chocolate Lover’s Month aka Celebration of Chocolate Month, their photos are perfect.  Thanks!  In addition to Chocolate, February also celebrates National Grapefruit Month, National Canned Food Month, National Potato Lover’s Month and other special food related days.  Read more about them here, here and here.  Pass me a toothpick.

My Orange Zest Cheesecake with a Milk Chocolate Ganache recently won a 2nd Place Ribbon at the Orange County Fair.  I plan to submit its recipe for the 2012 Orange County Fair Cookbook and will subsequently link to it here.  Until then, stay tuned for snapshots of our recent OC Fair Foodie Tour.  We found several healthy options in addition to the indulgent.

A true French experience will be waiting for you at Pandor Artisan Boulangerie & Café.

It’s about to open at Westcliff Plaza in Newport Beach and we got a spectacular preview.

And this is your foretaste in photos — More will soon follow with an expanded report.

Merci to Pandor Artisan Boulangerie & Café for now.

Opening June 2012 and possibly this week — It’s top to bottom French deliciousness.

Until I attempt the process of making French Macarons, I enjoy testing the local best.

I haven’t found a French Macaron (around here) that I must have again, thus ordered a dozen from Nicole Lee Fine Chocolates, a company I learned about at the Los Angeles Luxury Chocolate Salon I helped judge last year — So far they are the best I’ve had.  Each unique taste combination is pleasantly identifiable within its respective, delicate, creamy, flavorful Cookie.  The preliminary favorites are Blackberry, Lychee Rose, Passion Fruit and Raspberry.

Next time we’ll try the Vanilla Olive Oil, Rum Raisin and Genmai Green Tea flavors, but can’t be ordering them too often, as they’re not cheap, especially combined with shipping.  To save money and experiment, French Macarons are on the ‘To Make List’ and when it happens I’ll start here, where there’s a collection of helpful tips and information about them.

Cake Pops seem to be the trend at Bake Sales and parties these days — They sold out fast.

Whole Cakes were raffled off, which generates a lot of money and is fun for the office.

And some Cake winners shared them with others — Thank you!

This Bake Sale was at EPL — They raise a lot of money for local charities.

And they do cool things for their employees too.

Why not have a Bake Sale to raise money for someone who needs it.  You get to eat it.

Everybody wins — Sign up to have a Bake Sale or bring something.  It can happen any time.

Two more days to enter the Karo Corn Syrup Dessert Challenge — Do you have a recipe?

If so, enter now on Recipe Riot or check out other assignments there.  I entered the above.

I submitted a recipe (and video) for Tangerine Fruit Bursts — Since the recipe cannot be previously published, only excerpts (freeze frames) of the video are posted here now, and because I’m bashful about creating a novice recipe video, a funny learning experience.  You’ll have to find it.  All Karo Corn Syrup Dessert Challenge submissions can be viewed here.

Good luck all!  Required product branding photo — By me, only for fine products.  Karo is one.

Paradoxical camera — More beautiful inside, with purpose to illustrate the outwardly stunning.  As a side note, does the left side of the camera look like a dog with its tongue hanging out!?

Searching for an adaptable Peach Ice Cream recipe, I came across Sticky Gooey Creamy Chewy’s Roasted Peach Ice Cream and it was over and on — I began roasting Peaches.

I had 5 Peaches, 1% Milk, Cream, Sugar & Vanilla on hand and made the best recipe with all. 

Inspired by the linked recipe, I got lucky with the ingredients and measurements used to make the pictured Roasted Peach Ice Cream, and will happily make the same over and over again.

Always wanting to simplify a process, I merely blended the ingredients, and then transferred the mixture to an Ice Cream Maker to churn — And it couldn’t have turned out better.

It’s crazy good — I’ll roast Peaches forever for this Ice Cream.

A new favorite, Roasted Peach Ice Cream is documented below — Try it.

RECIPE:  Halve, pit, and toss 5 – 6 Peaches with Brown Sugar (1 – 2 Tbsps.) and roast them cut side down in the oven at 400° for 25 – 30 minutes, and then set Roasted Peaches aside to cool.  Add cooled Roasted Peaches (with skins) to a blender with 1/2 Cup of Cream, 2/3 Cup of Sugar and 1 Tsp. of Vanilla.  Once well-blended, add 1 Cup of 1% Milk and blend a little longer to combine.  Transfer mixture to an Ice Cream Maker and churn for 30 minutes.  Viola.

Enjoy the weekend — There’s much to report after a mini vacation.  Have a Cookie.

I’m most excited about the Canelés, the so-called New Cupcake (left), a favorite in Bordeaux and the Turkish Lokma (right) that would be discovered on a Doughnut World Tour. You should be seeing more of both in 2012 according to The Official James Beard Foundation Blog. Other Food Trends I’m not so thrilled about, especially Diminishing Portion Sizes — I’d prefer to see diminishing prices.  All 2012 Food Trends are published on Delights & Prejudices.