Thanksgiving really put me to the test as I made a variety of many dishes despite the small dining size (there were...6 of us?). Real mashed potatoes was on the request list so I decided to give it a shot. Besides, I had JUST purchased a potato press/ricer so was eager to use it.

Step 1: Ingredients (yields 6-8 servings)

• 2 lbs potatoes, sliced
• 1 cup water
• 2 cups chicken broth
• 1 bulb garlic, peeled
• 1/2 cup buttermilk
• finely sliced green onions
• salt and pepper, to taste

Step 2: Prepping ingredients
Scrub and wash potatoes thoroughly before slicing. I opted to leave the skin on but you can skip the scrubbing if you peel your potatoes. In a separate bowl, slice green onions. For the bulb of garlic, peel the individual cloves.

Step 3: Cooking the potatoes
In a pot or large saucepan, add potatoes, water, chicken brother, and garlic. Bring to a boil without a cover. Then reduce heat, cover, and simmer until potatoes are nice and tender.

Step 4: Finishing
Drain potatoes and push through potato press/ricer with garlic into a large serving bowl. Warm buttermilk before adding to the bowl and mixing in well. Lastly, add in green onions, salt, and pepper to taste and enjoy!

Photography by Minerva Thai.

941 Willoughby Ave, Brooklyn, NY 11221 (Neighborhood: Bushwick)
Pricing - $ | Dining - Casual, To-Go | Cuisine - Coffee & Tea
http://littleskips.com

Though this is typically a coffee joint, I came here looking for sandwiches for lunch and to take with me on the plane back home from my NY trip earlier this month. It was the only place within walking distance from my older brother's apartment that had fair reviews for their sandwiches. Of course, when you walk into a coffeeshop looking for sandwiches, you get okay sandwiches.


Our first perception when my little brother and I stepped in was that it was fairly hipster. I mean, just looking at the people behind the counter wasn't enough. The place was jam packed (on a Monday oddly enough) with people on their laptops dressed in their hipster gear. This is not a bad thing; forgive me if it comes off that way. I just want y'all to be aware of what you'd typically see there. I liked the space but maybe I'm also more inclined to that style. Oh no - am I a hipster?


[Disclaimer: forgive my poor pictures but we got the sandwiches to-go so there wasn't any pretty set-up.] So my little brother opted for a Special sandwich in addition to the coffee I got him (I spoil him, I know) which was the Frankie (on sliced whole wheat - smoked salmon, goat cheese, apples, spinach, capers, and raspberry Dijon vinaigrette). It was fairly good but considering how strong of flavors both smoked salmon and goat cheese are on their own, I'm not sure they complemented each other as much as they fought for attention. I also learned that I should probably not eat either of those two before I get on a flight because I didn't feel all too good on the plane. Blame my sensitive stomach, hah.


Our flight sandwich was one that I chose for how well it would hold up through the airport - the Italian (a panini of Mozzarella, pesto, tomato, and balsamic vinaigrette with an add-on of proscuitto). I really enjoyed the bread and the freshness of the Mozzarella. There was a tad too much of the dressing though. I mean, it really soaked through the bread. I didn't mind the abundance of pesto however because pesto is just awesome okay? The sandwich held up well during the traveling.


My lunch, however, was one that I had to eat right away considering its ingredients. I had the M Train (sliced whole wheat with goat cheese, pesto, turkey, hard-boiled egg, spinach, tomato, red onion, and honey). It was similar to a mix between the two above mentioned sandwiches. The egg and spinach definitely gave it a fresh taste but otherwise, a standard sandwich.


Just a little note, they give chips per sandwich order. I'm not sure where they get their chips from but I know it isn't housemade. They were delicious though, very delicious. I'm sure that Little Skips is lot more coffee-oriented since they ARE a coffeeshop but hey, if you need a solid sandwich (not bad or super amazing), you can give them a visit.

Photography by Minerva Thai.

451 Newport Beach Dr., Newport Beach, CA 92660
Pricing - $/$$ | Dining - Casual | Cuisine - American
http://www.foxrc.com/restaurants/true-food-kitchen/

After running late from morning meetings, I finally met up fellow blogger Suki here one day to give True Food Kitchen a shot; neither of us had ever been. The restaurant is located in Fashion Island but on the outskirts of the parking lot next to Fleming's Steakhouse and across the way from the Barnes and Noble. It's quite an expansive building with a large patio and high-ceilinged open space for an interior. I actually really liked the fresh decor which highlighted yellows, greens, and browns to give a feel of partaking in a healthy (albeit slightly more expensive than I'm used to for this type of cuisine) lifestyle.


Once inside, we had a very peppy and friendly waiter come by and get us acquainted with the menu. We start off with drinks first which they offer housemade - I opted for The Natural (fresh ginger and agave soda) and she for the Cucumber Refresher (cucumber and honey lemonade). Both were quite lovely. If you are a big ginger fan, The Natural is for you because it's a kick in the mouth of spicy goodness. We shared an appetizer of the Caramelized Onion Tart (smoked garlic, black fig, and Gorgonzola), a surprise to us when it came out because it definitely looked more like a flatbread than a tart. Maybe I just need to freshen up on my definition of a tart? The tart was excellently crunchy on the bottom with enough doughiness to yield to my teeth and the abundance of other flavors. The caramelized onion played alongside the juicy black figs in a duet of sweet flavors with the occasional complementary hint of the Gorgonzola. Lovely.


My entree was the Spaghetti Squash Casserole (with fresh Mozzarella, organic tomato, and zucchini) and hers the Greek Frittata (organic egg, tomato, onion, kalamata olives, Feta, Parmesan, and oregano). She seemed to enjoy her dish a bit but when compared to another Greek frittata dish she had favored, it didn't live up to such a competitor. As for me, the spaghetti squash casserole was quite delicious but so small! I know I should be keeping aware of my portion sizes the more I go out and eat but when you make such a delicious dish, I can't help but want more. I've always loved the texture of spaghetti squash since it's stringy but still crunchy in its strands; this one was a play on spaghetti in general. There was a fresh tomato sauce incorporated with bright tastes of the basil on top. A cheesy dish, this casserole did not make me feel guilty for wolfing it down at all.


At least, we finished with dessert, their Apple Crisp with pecan maple ice cream. Once again I was slightly deceived by the name but then I realized that it really did make sense. Cinnamon-y baked apples sat beneath layers of brown sugar-tossed and toasted oats while a pecan maple ice cream mound threatened to melt all over the warm goodness. We dispensed of it fairly quickly, just before the last bit of ice cream had fully melted. A la mode is always a nice touch on a dessert, especially in such a complementary flavor. I would have to say that perhaps they overdid it a tad with the cinnamon and brown sugar on this dessert but the textures were great together and the apples soft yet still firm. Overall, a great meal was had but I feel like there must be a less expensive way to make all of this come together - after tax and tip, it was about $30 per person for lunch. Wowee eh?

If you recall, there wasn't an official Test Kitchen ingredient posted last week due to it being the Thanksgiving weekend then. I mean, how could I try to even get some ideas churning in my and your brains when we were busy strategizing for the big turkey day? Regardless, I still did manage to put something together using an ingredient I hadn't cooked with before - almond butter! Here's a satay sauce dish that will hopefully be a welcome spin on what you may be used to having as with peanuts. Before you get up in arms with me about the naming, I know this isn't a satay dish; it's merely tofu with a sauce I would encourage to use with satay.

Step 1: Ingredients (yields 3-4 servings)

• 1 package extra-firm tofu, 16 ounces
• 1 tbsp soy sauce
• 2 tbsps sesame oil
  
  Sauce
• 1/4 cup almond butter
• 1 lime, juiced
• 1/2 small orange, juiced
• 3 tbsps sesame oil
• 1 tbsp soy sauce
• 3 tbsps plain soymilk

Step 2: Preparing the ingredients
Discard water from the package of tofu and press tofu block gently to release any excess liquids. Cut into 1-inch cubes and place in a bowl. Mix with soy sauce and sesame oil. In another bowl, combine all ingredients for the sauce and mix very well. You may want to use a food processor if you prefer to make it smoother.

Step 3: Finishing
In a medium skillet on medium-high heat, add tofu and cook until golden brown on all sides. Add sauce and stir. Serve over rice and enjoy!


This week's test kitchen ingredient: Bleu cheese

This particular piece of Bleu cheese I have is called the Roaring Forties by King Island Dairy. Here's their description of the cheese:

"King Island Dairy Roaring Forties Blue is a full flavoured blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture.

The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude."

Let me know what you think I should do with this by commenting on Facebook!

690 9th Ave, New York, NY 10036 (Neighborhood: Hell's Kitchen)
Pricing - $/$$ | Dining - Casual, Dressy Casual | Cuisine - Thai

Wandering a while with my brothers in New York (particularly Hell's Kitchen), we were unsure of where to eat but Room Service caught our eyes. Lesson learned was not to judge a book by its cover but we were hungry and the prices looked fair. In we bounced through the aisles of chic, dimly lit seating and over-the-top grandeur. That should have been the first clue to our night's meal but alas, we were curious as to what a fancy-smancy-looking Thai place would produce. All other Thai places we had been in OC or anywhere in general were typically sparse in decor.


Drinks to start were their Thai iced tea (you MUST at any Thai place!) and a cocktail called "Frost in Bangkok Night Market." The Thai iced tea was just okay; the tall glass tried to deceive us about the quantity but anyone could see just how much ice was in there. Skimpy! As for my cocktail, I had wanted to see what a combination of Asian-centric ingredients in a cocktail would taste like; it had pandan leaves juice, vodka, Malibu, Midori, a drop of coconut milk, and jackfruit (as a garnish). What a silly mistake. Not only was the alcohol uncomfortably strong in taste but the pungent smell of coconut-milky jackfruit overrode any enjoyment. I'm glad my older brother helped out with downing the disaster.


For about $6, we ordered the Assorted Golden Fritters appetizer (crispy chicken and shrimp dumplings, blanketed shrimp, corn spring rolls, and sesame tofu with crushed peanut sweet chili dipping sauce). Deep-fried seems to be the way to go when eating with my brothers but it wasn't the best choice to start our appetite. They weren't bad - just okay. I think the one everyone liked most was the blanketed shrimp but that's a simple enough dish in itself. Anyone making that incorrectly would need a firm talking to.


My little brother's entree was the Tamarind Dish (by menu description: "a hot and zesty tamarind-chili sauce with sweet peppers, broccoli, scallions, and cilantro - meats are battered and deep-fried") with chicken for protein of choice and a side of included rice. Mine was the Bangkok Chicken Pumpkin Curry (Thai herbs and spices blended in roasted chili paste with kaffir lime leaves, simmered in coconut milk served with fresh Thai basil) with a side of included rice. Both came out lukewarm. No wonder it had taken so long to get to our table - it had probably been sitting on the counter for a while. His tasted like soggy orange chicken with no heat or zest and mediocre vegetables while mine, though it had a slight heat, was bland and wimpy.


The only redeeming dish of the night was my older brother's Room Service Pad Thai (sauteed glass vermicelli with shrimp, mixed seafood, mangoes, brown tofu, bean sprouts, scallions, and crushed peanuts, purple coconut milk beet sauce wrapped in an egg white crepe) which was explained on the menu to be their most popular dish and a much more traditional approach to the infamous dish. The glass vermicelli noodles were definitely a different take on what I was used to but worked out very well. Admittedly, it was also presented artfully and with a delightfully tangy flavor but in the end, we could tell that when this restaurant decided to put its money towards decor, it forgot to leave some for the food quality. This dish came out lukewarm too...

Photography by Minerva Thai.

1 Central Park W, New York, NY 10023
Pricing - $$/$$$ | Dining - Dressy Casual, Dressy | Cuisine - French
www.jean-georges.com

If you're planning on going to Nougatine, don't circle around the Trump Tower a few times like I did as I tried to locate the restaurant based on my Google Maps directions. Pro tip: it's inside. I came to the restaurant as a result of Yelp friend Jordan S. as I was in town and wanted to meet up. When I had finally found the place and him, we stepped into the pre-function area in front of the hostesses and I felt a tad bit of unease. Why's that you say? I best describe it as a scene from a dystopian film where the service staff is straight-backed, clad in nondescript, stiff black uniforms, pale in complexion, and adorned with bright red lipstick except in this case, it wasn't a movie. I'm not saying they were unwelcoming but their low, dulcet tones made me suspicious of entering a sterile, conformist world.



I digress. Let's just say that there were much too many staffpersons with all the same distant (but still courteous) demeanor that made me wonder if this was the world of those upper-echelon diners. The ceiling-to-floor windows by which we sat allowed for an ample amount of photograph-friendly lighting (though whipping out a camera to snap shots of the food seemed a little faux pas) but deeper into the restaurant were some more dimly seating arrangements. I'd say the look was a tad minimalist with a hint of "What are you doing here if you aren't in a certain tax bracket?" Have I gotten across yet that I felt like I should be more elite in society than just a Yelp Elite?

Anyhow, if you take away that overhanging feeling, you come down to the food. My Google Calendar told me I was there for brunch with Jordan but feeling disinterested in the brunch options, I (and he) chose the $32 prix fixe three-course lunch. As compared to the other menu options, this was quite the deal. After putting our orders in, we sat with some slices of bread and I played briefly with my coat check number. The conversations around us made me conscious that I was here for a one-off meal instead of being a regular in their society. I find so much amusement in these situations though - it's fun to poke fun.


All of our food was brought out by two waiters (so much service right?), one of which explained the dishes while the other set them in the appropriate interaction in front of us. I say interaction because my starter was the butternut squash soup with Shiitake mushrooms and when the bowl was set in front of me with its artfully arranged microgreens and tiny cubes of mushrooms, I was surprised by the ruination inflicted upon the delicate fungal tower as one of the waiters poured a steaming flood of the butternut squash soup itself over it. I sadly missed my opportunity to photograph the beauty before the storm but alas, there was no forewarning. The soup itself was less creamy than I expected of a butternut squash soup and a tad too salty but I did quite enjoy the mushroom pieces and bright taste of the greens. Jordan's tuna tartare sat upon a bed of creamy avocado (floor level was a ginger marinade) and was topped by delicately sliced radish. I jabbed at the dish by calling it tuna on guac but it was merely in jest as the tartare was very fresh and soft, the avocado flavorful but not overbearing on the star of the show, the radish crisp, and the ginger marinade sweetly spiced. Curse the goodness.


The entrees came next of which mine was the crunchy baked organic chicken with glazed market carrots and his the cheeseburger with crispy onions, Russian dressing, and a side of fries. Again, a bougey meal is no fun unless you can cheerfully insult your atmosphere so my first remark on my chicken was that it was covered in cereal (see: Rice Krispies). I kid though - it was fantastic. The crunch on the chicken was phenomenal and the juiciness of the meat trapped beneath the crispy exterior made me wish I had had so much more on my plate. I did away with the chicken quickly and worked more mindfully at my glazed carrots but they, being excellent as well, were dispensed of in short time too. Jordan's cheeseburger did not bear the brunt of my bite but he did enjoy it well; unfortunately the French fries did not withstand the elite test seeing as we both found them too similar to fast food fries.


Desserts arrived in all the pomp and circumstance I'm sure was required. My sweet finish was their black mission fig financier with cinnamon ice cream, spiced almonds, and fig jam while his was Jean-Georges' warm chocolate cake with vanilla bean ice cream (way to make the dessert description as monotone as your waitstaff...). I was glad to have had the cinnamon ice cream to offset my dessert as it was sweeter than desirable; overall, a light end that closed off the meal well. The warm chocolate cake was airy but still heavy in flavor and the ice cream perfect. Overall the meal at Nougatine was a success and I'll definitely remember the juiciness of that chicken; maybe next time I'm around, I'll feel more comfortable there because hopefully by next time, I can afford to throw more money around, hah.

Photography by Minerva Thai.

What better way to celebrate Thanksgiving weekend than a post about the smorgasbord of food Duc and I got to eat when we went to a private tasting of the new OC food truck Kala Truck? The tasting was hosted at the OC Wine Mart from which we had received invitations from the owner, Julie. Ever the gracious hostess, Julie gathered together several bloggers, media people, and Elite Yelpers for an evening to remember. Attendees also received a $10 OC Wine Mart tasting card from Kala Truck as well!


It was great to see so many people there that I knew and to be in such a perfect space for an evening of fun tasting. Did you know that the OC Wine Mart was recently listed as one of the top wine bars in America to visit? I think a big part of it has to do with the snazzy enomatic sample wine bar open to guests. We sure enjoyed it.


Anywho, the Kala Truck allowed us to try out their entire menu! Let's get down to the business of talking food - the tacos can start. We had the El Patron Tacos (tender steak marinated in Patron and lime and topped with pico de gallo, queso fresco, and guacamole), Sweet Piggy Tacos (slow-cooked pork shoulder with ancho chile, caramelized onions and pineapple served with crunchy jicama slaw), and Cajun Shrimp Tacos (spicy grilled shrimp dressed with Poblano cream sauce atop finely shredded cabbage and cilantro). The El Patron tacos were my favorite of the three for its very, very tender steak and the zing in my mouth from its spiciness! The Sweet Piggy tacos seemed not to fit my style so much from all the sweetness of the pineapple and jicama but the texture of the slow-cooked meat was definitely desirable. The Cajun Shrimp tacos were a bit bland to be honest but Kala Truck was definitely making themselves open to suggestions/comments so I made sure to let them know about this - I know it will be adjusted appropriately if they find multiple similar comments!


If you're looking for cheesiness, you've got several options. Two of those options include the Kala Quesadilla (flour tortilla stuffed with cremini and button mushrooms, mozzarella and pepper jack cheese, epazote, and caramelized onions and served with a spicy tomatillo salsa for dipping) and the Queso Fundido (mild blend of chorizo, tomatoes, onions, and peppers grilled with Oaxaca and pepper-jack cheese until gooey and and served with truck made corn chips and topped with chunky guacamole). The Kala Quesadilla is a definite must for those who love mushrooms (I'm guilty of this!) and fabulous cheese; it was crunchy on the outside and savorily soft on the inside. What a perfect quesadilla! It didn't even need its accompanying sauce. The Queso Fundido, though, was probably the crowd favorite because it hit all of the great parts in a dish - sweet, salty, crunchy, gooey, and so forth. Think of nachos fancied up and ten times more delicious!



More options to choose from: the Cochinita Sliders (tender, juicy pulled pork infused with achiote and spices, served on toasted pretzel rolls and garnished with crema, cilantro, and pickled red onions), Southern Shrimp Sandwich (bolillo roll loaded with blackened shrimp, poblano cream sauce, romaine lettuce, tomatoes, and spicy radishes), or the Street-side Enchiladas (two enchiladas stuffed with your choice of either chicken or queso fresco and smothered in a rich ancho-chile sauce served atop epazote black beans and kissed with queso fresco and crema). Of course we had them all though. The sliders were one of my favorites for the evening for the truly tender pork and the crunchy roll; the flavor of their combination of spices really shone through. The Southern Shrimp sandwich was something that I could easily pass over unfortunately because though the shrimp was delicious here (and much better than the shrimp taco ones), the overall sandwich didn't stand out. Of the enchiladas, I only got the one stuffed with queso fresco and not chicken. Delicious filling but a soggy exterior (than preferred in enchiladas) and a sauce that could have used a little more "oomph."


Let's move on to the sides offered. There were the Epazote Black Beans (served with cauliflower escabeche), Citrus Quinoa (with lime vinaigrette and topped with avocado, cilantro and grape tomatoes), and Creamy Roasted Poblanos and Corn (served with queso fresco and truck made corn chips). I'm not a big beans fan so I'm sure I'm biased when I say that the black beans were just okay. Texture-wise though, they were cooked to the right softness and presented well. The citrus quinoa was my favorite of the sides because it had such a bright pop of a taste from its vinaigrette. The roasted poblanos weren't nearly as detectable in taste as the corn but my, was the corn delightful. It had a creamy sauce that made it enjoyable and the familiar crunch of corn is always a good way to play with your food. By the way, they have awesome chips.


So the sweet story behind Kala Truck goes beyond their desire to just create artful Mexican food. The team is a sibling trio of two brothers and one sister whose family has always been in the food truck business but not in the OC revolutionary sense we see now. Their parents used to run one of those nondescript white and blue Mexican food trucks - very casual and under-the-radar. With the burst of the gourmet food trucks in the area, the children wanted to do something different so Kala Truck was born. What a lovely team! It was also a very good night with plenty of good company and several good wines tried out. Thanks to Esteban for putting this event on, Julie for hosting, and the rest of the crew for making great food. My wishes for all the best for your food truck run and hey readers, give them a shot! The only thing I didn't get to try were their freshly made drinks but that'll have to be saved for another time - I keep getting sorely tempted by what they post online.

Photography by Duc Duong. More photos available on Facebook.