Eatin’ and a Drivin’, Drivin’ and a Eatin’

The wide open road offers the traveler many things. Peace and calm, long stretches of land full of solitude and reflection. Broad picturesque views and rolling mountainsides dot the land, with a car often the only inhabitant for miles. Quirky road side stops, local flavor changing from city to city, mile to mile. The road can nourish the soul, the mind, and the stomach. Stops along the way break the monotony of driving and offer a slap in the face of the culture and food of the land.

Heading west from Los Angeles, a detour north is unescapable, for the immense caverns of the Grand Canyon lay within a days drive. Topped with snow, even a few minutes in the national park are breathtaking, the surreal views showcasing the bounty of the landscape. Driving west toward New Mexico, a stop at Whataburger is a must. The pride of the southwestern hamburger joints, this juicy burger is best alongside a mikshake and fries, true road trip style.

Late night driving west into Texas is lonesome. The road becomes impossibly dark and unnervingly empty. Morning sunshine brings clouds so low you can reach out and touch them and a true Texan lunch of barbecue. With large outdoor grills full of brisket, chicken, half-smokes, ribs, Rudy’s BBQ is a mainstay of San Antonio. The meat is tender and juicy, covered in dry rub and then dipped in Rudy’s homemade sauce. Baked beans and coleslaw are a must for sides, and the sweet creamed corn offsets the spicy meats. Finished off with an ice-cold root beer, this giant sized lunch is serious business in Texas.

Home to the Alamo, the river-walk,  and a diverse spread of Southwestern culture, San Antonio is also a great place to try local Mexican cuisine. Hidden back a woodsy area at outskirts of San Antonio, El Bosque is stomping ground of the locals with a lot of flavor. The signature dish, chili rellenos stuffed with a sweet and spicy mixture of beef and raisins, is reason enough to make the trip. And you won’t be able to get enough of the Tex Mex staples of beans, rice, taquitos, and enchiladas.

Heading further West, the sky fills with a dramatic mixture of pinks and reds as the sun sets on Texas.

Pull into New Orleans in the deep night and the city is still alive with party goers walking Bourbon Street. Whether you spend the night driving or drinking, breakfast in New Orleans is definitely beignets at Cafe du Monde. Listen to street performers belt out jazz classics at this famed waterfront cafe, watching tourists and locals traipse through the cities historic streets. Hot, powdered sugar covered beignets and cafe au lait provide a great start for a day of exploring NoLa.

Walk the streets, take a step back in time and marvel at the beauty of a city rebuilt. Outdoor cafes and bars offer spirits in true New Orleans style with live music; shops provide cajun spices, gumbo seasoning, and cookbooks, true souvenirs for the foodie traveler.

A trip to New Orleans must include a good southern meal and Acme Oyster House really shows off creole cuisine. Fresh oysters, shucked at the bar, greet guests into this award-winning New Orleans staple. And when in NoLa, a po-boy and gumbo are definite musts. Juicy shrimp, breaded and fried are stuffed into a soft roll, topped with tomatoes, lettuce, and tabasco spiked mayo. Served in a bread bowl, spicy, earthy and full of flavor, Acme’s gumbo shows off what makes this dish a New Orleans favorite.

From New Orleans there is no where to go but North into Tennessee. A must-stop for a the foodie road tripper, Memphis is another city who boasts the best barbecue. At Blues City Cafe, ribs slathered in sweet, spicy sauce, crispy fries and buttery toast really hit the spot. And nothing says the south like a tall glass of  sweet tea.

Finally, the east coast appears as the monuments of Washington DC graze the skyline. Maryland crab defines this area of the east and crab cakes at Eastern Market make a lovely lunch. Peruse the vendors of the market, purchase meats and vegetables, pastries and fresh flowers. End with a a market lunch, a juicy crab cake on a delicate, sweet roll and large heaping of coleslaw.

From west to east, the foodie traveller can certainly eat their way across the country. From road stops to pit stops, eating plays a big part of driving long treks. One might say it’s even be the reason for the trip after all. With a good friend by your side and a good meal in your stomach, any day is a great day to start a foodie road trip.

Oak Glen: Apples Bring a little East to the West

Traveling east into the San Bernadino Mountains, the palm trees and roaring waves of the Los Angeles coast fade out of memory. In their place, tall voluminous mountains appear. The red leaves and crisp air  transport visitors to this Californian New England country side. Oak Glen Road, spotted with apple orchards and village stores, invites families from all over to pick and buy apples, press fresh apple cider, and purchase an array of homespun wares.

After an unfortunate dry season, u-pick apple picking at Oak Glen’s many orchards is scarce this season. Busy with families everywhere, the many orchards swim with visitors. In every direction, people grab at the trees with tall pokers, trying to reach the highest, just out of reach apples. The village stores consolle apple appitites  with heavy barrels and bags of Spartan, Gala, and Rome Beauties. Hay rides bound through the orchards, carrying laughing children, while mothers by apple butter and cider from the orchard store.

At Riley’s Apple Farm(12261 S. Oak Glen Road), families pick through large wooden crates stacked with apples, choosing those perfect for cider. Children wash the apples and turn the large wooden crank that pushes the apples through an old fashioned cider press. The cider is strained and poured into jugs and cups, a refreshing drink and souvenir of the day.

When the sun begins to set, visitors travel further down the winding mountainside to Oak Tree Village(38480 Oak Glen Road.) Here shops offer homemade fudge and treats, traditional Native American and Southwestern leather and turquoise ware, and apple collectibles. Children snack on apple doughnuts as they run around the animal park and go on train rides.  At the Parish Pioneer Apple Ranch(38651 Oak Glen Road), hungry families, tired from a trek through the orchards, enjoy smoked barbecue, apple pie and live music at the village eateries. Although the cold winds of winter bring an end to the apple picking season, the picturesque mountains of the area are enough to bring visitors back for a visit, with some Christmas shopping to be done in the country stores. And fall will come again next year, when apple picking at Oak Glen can bring a little East Coast autumn to sunny California once more.

Apples are abundant as the chilly weather takes over and this Apple Cake is a great way to turn fresh fruit into a warm treat. Served warm, with a scoop of cream cheese ice cream, this moist cake is certain to please.

 Apple Cake

3 apples, pink ladies, or any preferred variety
3 oz butter, room temperature

8 oz brown sugar

2 oz granulated sugar

2 eggs

9 oz All Purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom 

1 C sour cream

1. Heat the oven to 350 degrees Fahrenheit. Butter and sugar the sides and bottom of a 9″ pie pan(a spring form pan with help for easy removal)

2. Peel two apples. Cut the apples into small dice and place them in a heavy bottomed small saucepan. Add just enough water to cover the bottom of the pan and place over medium low heat. Cook until apples are soft( you may have to add a little more water if the water boils off, in order to avoid burning the bottom of the apples.) In a food processor, or with a hand held blender, puree apples into a smooth paste.

3. Cream together the butter and sugars in the bowl of a standing mixer until well combined and slightly fluffy, around 3 minutes.  Add the eggs one at a time, mixing until completely incorporated and scraping down the bowl as needed.

4. Sift the dry ingredients together. Add one third of the dries to the mixing bowl, mix togther, and scrape the bowl to incorporate. Add the apple puree, mix in completely, and add another third of the dry ingredients. Add the sour cream, scrape the bowl down, and add the rest of the dry ingredients, just mixing until the batter is completely combined.

 5. Peel the last apple. Cut the apple into quarters, and using a mandolin, carefully slice the quarters. In the center of the pie pan, fan out the apples in a decorative circle pattern. Carefully pour the batter on top of the apples. Using an offset spatula, spread the cake batter evenly.

6. Bake the cake until the cake does not jiggle when moved and a toothpick comes out cleanly from the center, around 45-50 minutes. Let cool completely on a rack and carefully un-mold the cake. Re-warm to serve.