Sometimes it’s better NOT to send Food the Fork Back in a Restaurant

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Sometimes it’s better NOT to send food back in a restaurant because you don’t know what kind of person is working there.

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We went out to a nice little restaurant where I heard the Chef has trained in France. It was a cozy small restaurant with an interesting menu. I ordered a salad with the house made bread and my husband ordered a panini sandwich with a request to leave off the aioli. I wasn’t sure what the fork was going on in the kitchen. I could see into the semi open kitchen that they had at least two cooks on and seven tickets (dupes) hanging in the window and the food was coming out at a snail pace. I also saw that the majority of the orders were the same salad I ordered and my salad was sitting in the window around a half an hour.

The panini shows up in the window and our waiter notices that the cook ignored the no aioli request and asked my husband if he would eat the panini with aioli.

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It seemed like the waiter was hoping my husband would take the forking panini but my husband told the waiter that he won’t eat the panini with aioli on it.

EKKKKKKKKKK! Aioli I HATE aioli!

EKKKKKKKKKK! Aioli I HATE aioli!

So we wait another half hour or more for a new panini while my salad is getting warm and wilted waiting in the window.

We’ve been waiting in this restaurant well over an hour at lunch time.

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The restaurant didn’t even seem that busy with a total of seven tables in there. Well really eight but the eight table walked out because they were waiting too long.

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Our meals finally forking arrive my meal comes out without the bread so I asked for the bread again.

Waldorf Salad with house smoked salmon from Vogue Bistro Surprise AZ

Waldorf Salad with house smoked salmon from Vogue Bistro Surprise AZ

I have to say even though my salad was warm and slightly wilted it was an amazingly delicious salad. The salad was very detailed. The creamy shallot dressing on it was so delicious I could drink it and the house smoked salmon was one of the best I ever tried anywhere. It was so fresh and buttery it melted in my mouth. The smoking was done so carefully, just slight to enhance the fish. Even the walnuts on the salad were very complex with flavors. I never tried walnuts that were that delicious before. About halfway through the waiter stops by to drop off stale bread and quickly runs off. He did a forking drop and run.

Panini from Vogue Bistro Surprise AZ

Panini from Vogue Bistro Surprise AZ

The panini arrives without aioli this time but I don’t know what the cook that was on inflicted on to the meat in the sandwich as it was unusually dry and drier than dog food jerky it was like the cook inflicted the meat with forking RIGOR MORTIS. My husband was already boiling mad from waiting so long and he just said to me this was a terrible choice for lunch and we are not forking coming here again.

God this place forking sucks!

God this place forking sucks!

The waiter knows not to ask us how things are and waits till we are forking finished and then offers us dessert on the house for waiting so forking long. (not even knowing about the dry meat in the sandwich)

I picked the house made assorted chocolates for dessert not knowing we’d be waiting another forking half an hour or so.

House made chocolates from Vogue Bistro AZ

House made chocolates from Vogue Bistro AZ

My husband couldn’t  wait for me to snap the photo and wanted to dig in right away. The chocolates were made of very high quality chocolate and were forking ALMOST to die for.

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Sometimes it’s better NOT to send food the fork back in a restaurant. You don’t know what kind of person is working there.

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 The Forking Truth

The Forking Truth

 

 

Eddie’s House Scottsdale AZ is Worth a Fork

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When you enter Eddie’s House in Old Town Scottsdale AZ you’ll enter into a slightly different atmosphere than most other restaurants. It’s almost like walking into Eddie’s Real House because it’s decorated with many family photos and lots of personalized knick knacks. You’ll see many fishing items and also notice pictures of Eddie fishing that may also be representative of many of the assorted fish items offered on the menu.

In the metro Phoenix Area Eddie has been known as a celebrity chef and has made a lot of appearances on local TV. Eddie might know be considered a celebrity chef everywhere because of a recent award winning appearance on FoodNetwork’s TV Show Triple G-Guy’s Grocery Games where Eddie won the prize with his signature dish bacon infused meatloaf.

I’ve been to Eddie’s House a bunch of times over the years and always enjoy the complimentary blue cheese  butter with fresh herb pistou sauce with the fresh bread. That darn stuff is so delicious it’s very hard to stop eating it.

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We started with the grilled honey spiced chicken lollipops.

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The chicken is plump and juicy and very flavorful with a deep chicken flavor accented with sweet, salty and spices. The legs are very tasty and are very easy to eat the way the chicken has been cleaned up just right.

For dinner this time I ordered the half portion of the dinner named, what’s in this steak. (not all but many dinners are available in half portions)

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The name of this dish is as unusual as the presentation of the steak. It was a tasty tenderloin cooked to my liking wrapped in mashed potatoes with a crisp exterior.

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The steak was very tender and seasoned just right. The half portion was just the right amount of beef for me. The mashed potatoes had just a tad too much salt for me but were very yummy. Who the fork doesn’t like a yummy mashed potato and these had a tasty crust.

My husband had the bacon infused meatloaf. It was topped with crisp onion straws and was served with mashed potatoes. It was tasty and after all it’s an OFFICIAL Food Network Winning Dish!

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We also indulged in dessert as our server made the desserts sound so good and she was very excited about the white chocolate blueberry cheesecake so she talked us into it.

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I don’t always like cheesecake because some are too sour tasting to me. I also am not a fan of the dense style cheese cake but this one was good. Even my husband ate it and he usually hates cheesecakes.

Eddie’s House participates in Local Dines so you can save a bunch when you dine out! So when in the area………

Eddie’s House is Worth a Fork!

 The Forking Truth

The Forking Truth

 

Baking Gordon Ramsey’s Cherry Clafoutis – Grasping at Straws

IMG_8754The Gordon Ramey Cherry Clafoutis.

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Literally I was forking grasping at straws to make Gordon Ramsey’s Cherry Clafoutis Recipe.

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After all the cherries needed to be forking pitted and I forking used straws to pit the cherries.

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So today I tried Gordon Ramsay’s Clafoutis recipe. It differed in ingredients from the other Clafoutis Recipes I already prepared. (see WTFork is the clafoutis Pt.1, 2 & 3 if interested) This one was made with mostly almond four and lots of eggs with heavy cream. It’s the richest of the clafoutis recipes I tried so far. I got the directions off the Sunday UK Times and perhaps some of the directions might have been missing so I had to wing it a little forking bit. I had to decide on how long to cook it and whether or not the clafoutis needed to be covered. I also had to decide if I wanted to slice the cherries. The recipe is pretty simple and easy to prepare. I also converted the UK measurements. This recipe came out great and taste delicious! You will impress your guest if you make this one!

Ingredients makes 6 servings

1/2 cup or 50g ground almonds

1/2 oz. or 15g flour

1 pinch fine sea salt

1 cup or 100g caster sugar (fine sugar)

2 large whole eggs

3 large egg yolks

1 cup plus 3/4 teaspoon or 250ml double cream

unsalted butter for greasing baking dish or dishes (4 small dishes are suggested)

icing sugar to dust bowl

3 cups or 300g fresh cherries washed and pitted

Directions set oven to 374 degrees F or 190 degrees C four individual serving dishes are suggested but the recipe said you can use one dish as I did. Your dish or dishes need to be buttered and dusted with icing sugar.

Mix the dry ingredients and make a well in the center.

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In another bowl mix your eggs, yolks, cream.

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And add to your well and mix in.

Your mixture will be on the thin side.

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It’s suggested to leave to mixture rest in your refrigerator overnight or at the very least and hour in your refrigerator.

Get your buttered and dusted bowl or bowls.

If your doing the four bowls your cherries should be one layer.

Place your cherries in the bowl

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and cover with the batter.

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Here is where I winged it. (I note if your doing four bowls you will have to figure out the time in the oven yourself)

I placed the clafoutis uncovered in the oven for 25 minutes. After 25 minutes I saw it had a long way to go so then I covered it and let it go 20 more minutes covered. The clafoutis was done at this point.

The Clafoutis is suppose to be served warm so I cut a few slices.

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The clafoutis came out forking great for still being very warm. It’s also delicious. It’s not too sweet and has a really nice texture with an almond background. It’s light but also rich at the same time. I liked the whole fresh cherries in it and the ends had this tasty caramelized taste that added something.

This Gordon Ramsay’s Cherry Clafoutis Recipe is Forking Great!

 The Forking Truth

The Forking Truth

 

 

 

 

 

 

 

WTFork is the difference Between Butterscotch and Caramel?

Butterscotch Krimpets

Tastykake Butterscotch Krimpets

Butterscotch is very similar to Caramel.

Caramel is made from water, sugar, cream, butter and vanilla cooked to the firm ball stage…..340 degrees…..and is slightly burnt sugar and taste burnt- slightly burnt.

Butterscotch is brown sugar, butter, cream, vanilla and salt and is cooked to the soft crack stage…270-289…….degrees and not always but usually taste very sweet.

They do taste different. One of them I almost never eat.

 The Forking Truth!

The Forking Truth!

 

 

Happy #WineWednesday with my Forking Cute #Wine Dogs

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Once a great bottle of wine is finished I can get a little more use out of it if a snap a cute picture of the bottle with my dogs. Of course dogs can’t forking drink wine but they look forking cute with the bottles.

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Rich and tanic with a hint of berries.

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I would like a forking BIG juicy steak with this wine.

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.Oh what a beautiful nose.

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I never drink anything with a forking screw cap.

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..I don’t drink wine.

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No Forking Purple teeth on me!

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I’m appreciating the aroma.

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..That was a lot of forking wine…..

 The Forking Truth!

The Forking Truth!

 

 

Pickled Fried Rutabagas, Beets with Scallions, Blue Cheese and Walnuts

 

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What inspired me to come up with this dish was rutabagas that were unusually strong in flavor with an extra fiber texture. I tried to use them anyway and I decided I needed to infuse sweetness cut with some vinegar with beet essence.

I roasted up a few beets with rutabagas in a covered pan with a little water, sugar, and rice wine vinegar till they were fork tender. Around an hour.

Then I fried the rutabagas, beets and scallions in a combination of butter and canola oil till they were slightly crisp. I sprinkled the hot vegetables with fresh ground sea salt and pepper.

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To serve I slice the rutabagas and beets in slices. I topped them with the fried scallions, blue cheese, heated walnuts and some shredded pepper.

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Adding sweetness with beets to the rutabagas and the strong blue cheese mellowed the rutabagas in a way where they became edible and more beet like. This was the perfect flavor combination for this dish.  The scallions got slightly candied from the sugar coming out in the fry pan from the root vegetables.

 The Forking Truth!

The Forking Truth!

Mashawi Lebanese Grill Glendale AZ is worth a Fork

The $21.99 Feast for two minus the two fresh salads

The $21.99 Feast for two minus the two fresh salads

I am so glad I tried this new Lebanese Grill that recently opened not so far from me. The $21.99 feast for two is amazing. It’s forking generous but more importantly delicious. This little restaurant in a strip mall location serves up fresh Lebanese foods that are certified Halal…that means no pork is served here.

In a nut shell all the foods we tried were absolutely delicious.

We tried the Mashawi Platter for two $21.99 Item. I liked that it was studded with fresh herbs.

The large platter included-

one chicken kabab that was juicy and delicious white meat chicken

one shish kafta (lamb and beef like meat ball case free sausage)

one chicken kafta that was sort of like delicious juicy flavorful chicken meatballs with a delicious charbroiled crust.

one tenderloin kabab…tasty but slightly overcooked

2 really delicious herbed crispy falafels that were crispy and were studded with delicious herbs. (an above average falafel) Anybody would enjoy this falafel.

2 tasty vegetarian stuffed grape leaves

a large amount of fluffy rice

And some grilled fresh tomato with some fresh grilled onions.

two crisp fresh tasty salads

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And flat bread with three delicious house made sauces of garlic, tahini, and tzazitiki sauces.

Service was terrific being friendly and warm and the dining room seemed clean and was A-OK! All the sauces and marinades are made in House. Service was great, food was delicious and a forking value.

Mashawi Lebanese Grill is Worth a Fork!

3.5 Meaning  Good Value not award winning. if you are in the neighborhood kind of place.

3.5 Meaning Good Value not award winning. if you are in the neighborhood kind of place.

 The Forking Truth!

The Forking Truth!

 

Refreshing Rosemary Cucumber Salad Recipe

Refreshing Rosemary Cucumber Salad

Refreshing Rosemary Cucumber Salad

Rosemary is very aromatic and the key to this recipe being successful is a careful hand adding the rosemary. This recipe is simple but is light and refreshing.

Ingredients makes about 8 servings

2 large cucumbers pealed and sliced I sliced mine slightly thick so they won’t get too soggy

1 red onion pealed and sliced thin

1 cup sugar

2 Tablespoons kosher salt

2 cups red wine vinegar

1 Tablespoon fresh rosemary chopped fine

1/4 teaspoon crushed red pepper

Directions

Just combine, chill adjust seasonings if necessary and serve

It Forking Good and that's The Forking Truth!

It Forking Good and that’s The Forking Truth!

My PUPS are Featured on a bag of Lay’s Potato Chips #LAYSSUMMER

Pool Party pro's

Lay is running a new contest that gives out various prizes including personalized bags of potato chips. All you do is share a picture of your summer moments on social media such as twitter or instagam with the hashtag #LaysSummer.

They are giving away many prizes. To get the big prizes you do have to get a code number from your potato chip bag to plug in when you upload your photo.  I got a bag of chips but other forking people might win a trip to Atlantis, a 2016 Nissan Roadster, a paddle boat, a kayak, beach towels and much more!

I just got my prize in the mail.

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The chips are more useful than a paddle boat or kayak for me.

 The Forking Truth!

The Forking Truth!

Onion Swiss Cheese Apple Rye Focaccia Style Bread Recipe

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This bread came out forking delicious! It’s crispy on the outside , chewy and moist on the inside with that just right charred onion taste and you get a little sweet from the apples and a real rye taste.

Ingredients Makes about 10 servings

1 Tablespoon sugar

1 pack dry yeast

1 cup warm water (mine needed to be 100-110 degrees for the yeast)

1 1/2 cup rye flour

1 cup bread flour

2 Tablespoons canola oil

1 Tablespoon caraway seeds

1 small apple pealed, cored, sliced thin and a rough chop

1 Tablespoon kosher salt

2 Tablespoons garlic dill pickle brine  ( I used from my pickle recipe on this site)

7 oz. shredded Swiss cheese (Swiss with the bigger holes)

1/2 red onion sliced thin

cooking spray for baking pan

2 Tablespoons extra virgin olive oil

Directions Set oven to 450 degrees

Combine yeast, sugar and water and set in a warm place for about a half hour until you see the yeast has bloomed. Then add canola, both flours and caraway seeds and combine well, roll in a ball, cover with plastic wrap and set in a warm place for about an hour. Punch down and add, apple, salt, brine, about 3/4 of the cheese (your saving a handful for the top), onion. Mix well and pat into a sprayed sheet pan and let sit about 1/2 hour. Now you make the dents in the surface with your fingers. Top with remaining cheese and drizzle with olive oil. Place in the oven and it will be done in around 20 minutes.

Onion Swiss Cheese Apple Rye Focaccia Style Bread

Onion Swiss Cheese Apple Rye Focaccia Style Bread

Pickle recipe- Boil and pour over pickles and fresh dill

Pickle recipe- Boil and pour over pickles and fresh dill and onions

It Forking Good and that's The Forking Truth!

It Forking Good and that’s The Forking Truth!