My Test Kitchen ingredient this past week was fennel seed. The first thought that came to mind (and apparently to others' minds) was to experiment with making sausage. My thanks to Michael and Katherine for contributing their suggestions of sausage too. Unfortunately, I do not have a meat grinder or something to encase sausage; however, there is always the possibility of making sausage patties! So, I researched a little bit and came up with a neato recipe based on general things I hoped would taste good together. It passed Duc's taste test so I guess it must be good. Give these a shot! We placed the patties between whole wheat sandwich thins from Costco, fresh kale, thinly sliced red onion, and juicy tomatoes.

Step 1: Ingredients (yields 12-16 hefty patties)

• 3 lbs ground turkey, high percentage fat
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 yellow onions, finely chopped
• 1 handful flat-leaf/Italian parsley, roughly chopped
• 3 cloves garlic, finely minced
• 1.5 tbsps fennel seed
• 1.5 tbsps garlic salt
• 2 tbsps paprika
• 1 tbsp crushed chili peppers
• 1 tbsp cayenne pepper
• 2 tsps dried oregano
• 2 tsps dried thyme
• 2 tsps black pepper
• 2 tsps chili powder

Step 2: Prepping ingredients
The most difficult part of this sausage making is probably getting everything to the right size for incorporating into sausage. You don't want the onions and peppers too thick or else they won't bind together well with the sausage patty which is already naturally thin because it is made of turkey instead of pork. We used our cheating chopper machine but you can use whatever you have on had. Just make sure that your vegetables are properly sized! Finely mince your garlic as well. 


Step 3: Mixing & shaping
To be put fairly simply, mix all of the above-listed ingredients together! It may require some time as you will need to make sure everything is evenly distributed (and what a long list of spices it is!). Then, start shaping the patties in the palm of your hand to approximately 1/4 or 1/5 lb sizes. If you are storing away, make sure to have a divider of some sort when stacking such as parchment paper, wax paper, or even plastic wrap.


Step 4: Finishing
Hopefully your mixture has stayed cold. If not, make sure it is cold prior to frying.  In a large skillet/frying pan, pour enough oil to provide a thin layer on top. Heat at medium-high heat until hot and then add patties. Cook thoroughly prior to removing from heat. If you are making burgers, arrange patty between vegetables & buns and enjoy!


This week's Test Kitchen ingredient: maple syrup
The maple syrup pick for this week comes from my Vancouver trip! Check out the description below and picture (with Murray the moose) on what the ingredient will be. Then, comment on Facebook on what you'd like to see me do with it!

"Maple Syrup is a pure, natural, and nutritious delicacy from Canada that is coveted by many as the finest flavor in the world. Early settlers to our shores were shown by the Indians how to make maple syrup and to this day the process remains virtually unchanged. Pure Maple Syrup is truly Nature's sweetener. Maple Syrup is a 100% pure and natural food that is processed by heat with no added ingredients. It is primarily a simple form of sugar (or 95% sucrose), but with the lowest caloric value of any of the natural sweeteners at 40 calories per tablespoon. This is much lower to honey, which is 64 calories/tablespoon, or corn syrup at 60 calories/tablespoon. There are two grades of syrup that our site offers: a light grade and a medium grade. The only difference is that the light syrup has a subtler flavor than the medium syrup due to the fact it is extracted at an earlier time of year in comparison to the medium grade. Since the medium-grade syrup is extracted at a later time in the year than the light-grade syrup, the microbes grow more quickly, and hence the flavor and texture increases." [Hudson House]



Photography by Minerva Thai and Duc Duong.

4647 MacArthur Blvd, Newport Beach, CA 92660
Pricing - $/$$ | Dining - Casual | Cuisine - Asian Fusion
http://tenoc.com/


We entered Ten Asian Bistro quite dubiously because it appeared to us to be an Asian fusion type of restaurant. Definitely spot-on. Our experience with them prior to even walking in the door wasn't all too good though as our original reservation there did not go through. Why's that you ask? They accepted a reservation on a day they were closed. We didn't realize this until we pulled up to the restaurant...to closed doors. Maybe it was my fault for booking through OpenTable but I would expect the restaurant to notify its reservation system of any closed days. ANYWAY, it looked like they tried very hard to create a lounge-y restaurant with an Asian touch. In other words, it came off a tad over the top. Nevertheless, good general vibes but perhaps an off night for the rest of the experience.


So what is the consequence of focusing on ambiance at your restaurant? Something has to fall through the cracks, even if just a little. We found that the food was below our expectations even though we already had an idea of what Asian fusion cuisine would be like compared to traditional Asian cuisine. We had their ahi poke, the shishito pepper calamari, and the popcorn lobster as our starters. They were pretty below par. The ahi had definitely been cut incorrectly against the grain, leaving us with a rough texture and veiny meat. The shishito pepper calamari was much too salty, and despite being served alongside some rice, we were provided with a fork. When I asked our waitress for a spoon for the rice since we were covering it with a sauce (making it difficult to pick up grains through tines), she asked why the fork didn't work for us. The popcorn lobster was overcooked and dry on the inside, salty and oily on the outside.


We shrugged it off, hoping that our remaining dishes would save the night. Our two left were their spicy crunchy roll and chicken Pad Thai, dishes quite in line with the type of venue it was. The crunchy roll arrived soggy from the saturation of sauce - it looks like the person plating was heavy handed. Not only was there sauce on the plate itself but plenty of it drizzled on top. I wish I could say it was good sauce but it was overbearingly alcoholic in taste. I couldn't tell if it was just spoiled or the proportions were off (did they use sake?). It was definitely unenjoyable, and I love crunchy rolls in general. Every other ingredient was masked by the smell and taste of what had been drowning our food. The Pad Thai that came out looked fine but definitely needed the lime with which it was served. We did actually enjoy the pieces of chicken and how it was cooked - soft, juicy, and perfectly sized for small bites. However, the noodles were overcooked (they broke when we tried picking up some with our chopsticks) and the sauce bland. In fact, the noodles weren't the typical type for Pad Thai even!

I don't know writing negative reviews of places or holding service against them but there were several errors on our check as well. I can't give this place just 1 star though because it wasn't, as Duc kindly puts it, a "place where you spit out the food you put in your mouth." However, there's much game to be upped here. For now, I'll avoid it.

"But Minerva, this isn't human food!" That's true - in fact, this cake tastes pretty bad when eaten by a human but yesterday was my dear doggy's 7th birthday and I wanted to make him something special. Combining two loves, I decided to cook (more specifically, bake, though that's not a love) so a birthday cake it was. If there's any objection to a recipe for dogs, it's too bad I'm the author and this is my blog huh? So yes! I made him a cake and tried my hardest to shape it like a bone but my lack of finesse resulted in a somewhat bone-shaped dessert, complete with peanut butter as frosting. Ask me later if you want to see the long video of him trying to get it out from his gums...heh. By the way, sorry for the poor pictures - this was taken at night with just my phone's flashlight.

Step 1: Ingredients (yields a single 8"x 8" cake)

• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 egg
• 1 cup shredded carrots
• 1/4 cup all-natural peanut butter + more for "frosting"
• 1/4 cup vegetable oil
• 1/3 cup honey

Step 2: Baking
Pre-heat oven to 350°F. Mix together flour and soda. Then add in remaining ingredients. Mix well before pouring into oiled/greased 8" x 8" cake pan. Bake for approximately 30 minutes. Take out and cool.


Step 3: Presenting
Cut cake into desired shape. Slather on all-natural peanut butter as faux frosting. Place on a nice plate and bring to your pup. Make him/her wait.


Step 4: Finishing
The excitement is in the waiting. When you've tortured your pup enough, let him/her tear into the deliciousness of the cake. My Rusty took it up in two bites and spent the next 10 minutes constantly licking because of the peanut butter stuck in his mouth. Hee...hee. Enjoy! Happy birthday old man Rusty!



Photography by Minerva Thai.

1621 W Sunflower Ave, Santa Ana, CA 92704
Pricing - $$$/$$$$ | Dining - Dressy, Dressy Casual | Cuisine - Indian
www.royalkhyber.com

[You can read my first review here]. Just a year ago, I wrote a review for this place, complete with poor looking pictures due to my lack of skill with food photography in dim lighting. We were more obnoxious this time around by bringing our LED light but seeing as we were one of the first in the restaurant that day, it didn't seem so intrusive. I know that the last time I wrote, I said that I wouldn't come back to this place but we decided to grab another deal (Groupon this time, was it?) and a buddy to come along just to give the place another try. After all, the last experience wasn't terrible - just pricey.


Well they hadn't brought down their prices from last year really but I think having dined out a lot more in 2012, my price tolerance has gone up. Has it gone up enough to accept "fancy" Indian food? Perhaps not. The food was fairly alright but I think I'll divert my Indian cravings toward hole-in-the-walls for the future. Our garlic naan was crispy and good but hardly garlicky enough. For an appetizer, we shared the Paneer Pakora (paneer pasande stuffed with tangy masala and coated in besan batter), a delightful treat of paneer with an extra zip from the masala beneath the coating.


Duc opted for the Reshami Chicken Tikka from the tandoor, apparently a menu item consisting of boneless chicken breast that had been marinated for 4-6 hours in a yogurt and spices before being cooked in the tandoor. He did like the onions quite a bit that was included on the hot skillet served before us but I think the meat itself was lackluster. It was neither excellent nor bad, so I wouldn't be advising against it but take a good look at the picture to know what you'd be ordering for yourself.


I didn't even realize when I placed my order that I ended up choosing one of the same that we had had before. The Methi Chicken Punjabi (chicken breast sauteed in a gravy of fenugreek, green chili, and yogurt served with rice pilaf and naan) caught my eye again this time and was once again my favorite for the evening. It was spicy in all the right ways, letting me know that it had some spunk but not too much to stop me from drenching my rice with it. The sauce was greatly flavorful and perfect for some naan dipping. Our friend ordered the Tulsi Coconut Curry Chicken (chicken breast in a coconut curry with fresh basil and served with rice pilaf and naan), a dish presented in a similar fashion to my own but widely different in taste. This one was sweeter and though still full of good spices, not as flavorful as the prior dish.


Out of curiosity, we decided to opt for the mango creme brulee that evening, and it was received with mixed reviews from the table. For some odd reason, the two guys were unable to taste the mango in this dessert while it was just about the only thing I tasted. Its fragrance seemed nearly overbearing to me too! Is there a study somewhere of the potency that a mango has on males versus females? Strange indeed. Despite there being a disagreement on just how apparent the mango essence was to the dessert, there was definite agreement that this was not creme brulee at all. It tasted more like a mousse underneath the overbearingly sweet crust. Think about how shocking that was! The presentation was executed well but the actual filling beneath the crust left us unsatisfied. Thus concludes my second and most likely last visit to the establishment (unless I have to go for a function). Sorry, Royal Khyber, you're fairly good but there are better for less dollar signs!

Photography by Duc Duong.

So many potential things to do when one's Test Kitchen ingredient is Greek yoghurt but what about using it as a replacement for a recipe? It gives a nice sour note to the dish and generally is healthier. Therefore, after some researching, I came across a neat recipe for making chicken tikka masala quickly but still deliciously. Check it out below - I tweaked it a little bit from the original recipe found here.

Step 1: Ingredients (yields 3-4 servings)

• 2-inch piece ginger, peeled and 1/2 grated, 1/2 sliced
• 2 cloves garlic, minced
• salt & pepper, to taste
• 1/2 cup cilantro, roughly chopped
• 1 lemon, zest (1/2 lemon's juice)
• 3 tbsps olive oil
• 1 tbsp + 1 cup Greek yogurt
• 2 chicken breasts, skinless & boneless, cut into 1-inch pieces
• 1 small red onion, roughly chopped
• 2 tsps chili powder
• 2 tsps curry powder
• 1 tsp ground turmeric
• 2 tsps flour
• 2 tsps tomato paste

Step 2: Prepping the ingredients
In a large bowl, peel the ginger and grate 1/2 the full amount. Mince garlic into same bowl. Clean and roughly chop cilantro - add to the bowl. Add lemon zest and just 1/2 the juice. Add 1 tbsp olive oil and 1 tbsp of Greek yogurt. Add salt and pepper to taste. Cut chicken breasts into 1-inch pieces and add to the bowl. Marinate while starting other ingredients. Separately, chop red onion and slice remaining ginger.


Step 3: Cooking
In a large skillet on low-high heat, add red onion and remaining ginger. Cook for about 15-20 minutes until onions have caramelized. Add spices for about 2-3 minutes before removing from heat into a bowl. In same skillet, add chicken at medium-high heat and cook until browned. Re-add onion mix.


Step 4: Finishing
Add flour and mix thoroughly before adding yogurt (helps against curdling). Stir in tomato paste. Cook for about 5 minutes. Enjoy with basmati rice.


This week's Test Kitchen ingredient: fennel seed
"The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel "pollen") are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavouring in some natural toothpastes." [Wikipedia]

What should I do with fennel? Tell me on Facebook!



Photography by Duc Duong.

31 Fortune Dr. Ste 302, Irvine, CA 92618
Pricing - $$/$$$ | Dining -  Casual, Dressy Casual | Cuisine - American
http://paulmartinsamericanbistro.com/

A friend asked Duc and me for a double date one night in December once his long-distance girlfriend made it into town. Asked for suggestions, I thought of some of the restaurants that were at the To Live & Dine event a few months prior hosted at the OC Mart Mix and Paul Martin's American Grill was one of them (a $10 VIP card is a good incentive too). So we decided to meet there, mistakenly on a Friday night. The parking was more than a little crazy but we finally made it.


What I like about this place is their motto of "Eat organic. Believe in sustainable. Buy local. Love fresh." The influx of this type of focus in eateries lately has proven to bring out great food and great commitment to a local (and also global!) community. Their menu showed their featured produce for the season and some facts on the food. We started off with some bread and what tasted like housemade butter - a delight. I ordered a dirty martini and was disappointed in the general customer base that my waiter had to ask vodka or gin; gin of course! It was a strong drink but good.



The couple we were with ordered the Wild White Prawns & Fresh Linguine (prawns, tomatoes, spinach, garlic lemon butter) and Pitman Family Farms "Brick" Chicken (free-range chicken, mashed potatoes, herb jus). I had a small taste of both and can definitely place my favors towards the latter. The prawns were a tad overcooked in the first dish though the sauce was quite tasty. For the brick chicken, the restaurant managed to get a perfect crisp to the chicken's skin and a tenderness you don't see often in this white meat. Great execution on that dish.



As for us, we opted for the Cedar Plank Salmon (shallots and bacon, organic bloomsdale spinach, crimini mushroom jus) and Grilled Polenta (housemade, sautéed seasonal vegetables, tomato cream, fresh Parmesan). Look at us trying to be healthy and such, hah. The salmon was tenderly flaky and just a tad smoky enough to get a whiff of the cedar. The crimini mushroom jus nearly erred on the side of being salty because of the shallots and bacon in the dish but the spinach nicely topped off the flavors and steered them away from the potential sodium-y threat. My grilled polenta was spot on in terms of texture. The tomato cream was smooth and a perfect blend alongside the mushrooms and spinach. I found the evening's fare to be fantastic and would think to come back, especially considering the restaurant's general philosophy!

Photography by Duc Duong.