Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette Recipe


Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

I had these campari tomatoes that I had to do something with so I thought I’d stuff them. I didn’t feel like the usual bread or rice stuffing so I stuffed them with Israeli Couscous. I like the texture of Israeli Couscous…..It almost pops in your mouth. It’s like pasta caviar. I also happened to have two extra roasted red peppers hanging around and had creamy mild (not tangy) Feta Cheese in my refrigerator so the recipe pretty much happened by it’s self. I do note that due to the size of your tomatoes you might have slightly extra or not enough filling. I had 16 tomatoes that weighed two pounds. I think for this recipe you will want to use small tomatoes that are campari sized. I also (before I hollowed them out.) made slightly more harissa vinaigrette than I needed…maybe a 1/3 of a cup extra.  But this harissa vinaigrette is pretty darn amazing. You will want to use it on eggs or slather it on bread maybe with some creamy mild feta cheese, or just use it over grilled meat that you might want to serve with these tomatoes. This dish can be served at room temperature or slightly warmed up.

Ingredients for about 4 servings

2 lbs campari tomatoes about (16 tomatoes) ((The campari tomato is a small sweet tomato but bigger than a cherry tomato) – slice the top off and hollow them out really well with a teaspoon

2 red bell peppers – roasted with stems, seeds, skin removed and rough chopped and include any roasted pepper juices

1/2 teaspoon cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – grated

1 hot pepper – chopped fine ( I used a fried reddish serano pepper – chopped) ((I suggest to use any hot pepper you like and to use it to taste because they all run hotter sometimes than other times…you might want more or much less pepper))

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons tomato paste

fresh ground sea salt to taste

fresh ground black pepper to taste

1/2 cup Israeli Couscous (I like the Tri Color one)

1 Tablespoon extra virgin olive oil

3/4 cup  vegetable stock

3 oz feta cheese – preferably the mild creamy kind without a strong tang or substitute a creamy goat cheese – crumbled

2 Tablespoons fresh parsley – chopped


Add one tablespoon olive oil to a small pot on medium high heat. Add the couscous and fry it a couple minutes or till slightly toasted. Add the vegetable broth and lightly cover and reduce to simmer. Cook till couscous is tender. (about ten minutes) Fluff couscous and set to the side.

In a small blender or with a blending wand blend up the roasted red peppers, cumin, caraway, 2 Tablespoon olive oil, garlic cloves, hot pepper, lemon juice, red wine vinegar, tomato paste. Blend till smooth. Add fresh ground sea salt and black pepper to taste.

Add at least half of the harissa vinaigrette to the couscous and mix well. Now add in the feta and parsley.

Scoop out the tomatoes really well if you didn’t already. (you want them to be like shells)

By now the couscous absorbed the harissa and you need to add more or it will be dry.

Stuff the tomatoes and serve at either room temperature or warmed up.

Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

Tasty and different! Not the same old stuff! You will be pleasantly surprised! When I served these at dinner my husband made a face…..”what’s that?” I told him and then after he ate them he said, “you know that was really very good!”

The Forking Truth





Mediterranean Style Lemony Cucumber Apple Salad Recipe


Mediterranean Style Lemony Cucumber Apple Salad

This salad is made with lots of unusual ingredients. I used LEMON CUCUMBERS, Lemon Verbena, Preserved Lemon and Lemony Sumac. The lemon cucumbers do taste different than regular cucumbers.They are very crisp and sweet. I’ve never come across lemon cucumbers in the store and I only find them at Farmers Markets. The Lemon Cucumbers I’m using today I purchased at the Pinnacle Peak Farmers Market but I remember last year I purchased them from the Anthem Farmers Market. I also just came across Lemon Cucumbers at the Scottsdale Farmers Market. These Lemon Cucumbers go extremely well with honey crisp apples. Lemon Verbena, Preserved Lemon, Sumac, Urfa Pepper, Walnuts and Feta sort of gives this salad a Mediterranean Accent.

The salad is easy to prepare. I also used walnuts in this recipe. I heated the walnuts for a short time in the microwave with water to remove some bitterness from the walnuts. Then  put a little oil, sugar and salt and pepper on them and just ten minutes in the oven so they were nice and lightly seasoned.

Ingredients for about 8 servings

8 lemon cucumbers – skin removed, sliced up and cut in halves

1 cup assorted bell pepper slices

1 large honey crisp apple cut in slices

1 celery rib – cut in thin slices on an angle

1/4 cup sweet onion sliced very thin

12 dates (preferably local Arizona Grown) – pits removed and chopped

1 preserved lemon – fruit and white on skin scraped out well and rind chopped

3 sprigs lemon verbena (about 100 leaves) – chopped

1 cup apple cider vinegar

1 cup sugar

1 teaspoon course sea salt

1/2 teaspoon sumac

1/2 teaspoon urfa red pepper

1 cup walnuts – slightly broken

1 Tablespoon extra virgin olive oil

1 Tablespoon sugar

fresh ground sea salt to taste

fresh ground black pepper to taste

4 oz sheep’s milk feta cheese crumbled (preferably the mild and creamy kind without tang) to top salad with


Turn oven on to 350 degrees F.

Put the walnuts in a microwavable bowl and add one cup of water. Cover the bowl with plastic wrap and microwave for 3 minutes. You will see a lot of brown water that is very bitter. You’ve just removed much of the bitterness from the walnuts. Drain the walnuts well and put in a small mixing bowl and add I tablespoon olive oil, I Tablespoon sugar and fresh ground sea salt and black pepper to taste. Spread walnuts on a baking sheet and place in a 350 degree F oven for 10 minutes. Then set to the side. Top salad with walnuts and feta cheese when it’s ready to be served.

Get a large bowl and everything left expect the cheese gets mixed together.

When ready to serve top with walnuts and cheese.

I know it’s pretty darn tasty and I also was told that this was really good!

Mediterranean Style Lemony Cucumber Apple Salad


The Forking Truth

Duchess Potatoes – The Special Occasion Potato Recipe


Duchess Potatoes -The Special Occasion Potato

If there is a place in your heart for potatoes then there should be a place in your stomach for Duchess Potatoes. You ask, “What are Duchess Potatoes?’ Duchess potatoes are a level up from a mashed potato. They are a slightly richer due to egg yolks and are presented in a more elaborate way. Fine dining restaurants used to serve Duchess Potatoes on the menu. They were usually served with something like Chateaubriand (savory tenderloin filets with bernaise  sauce) that is usually served table side. It’s very rare these days to see Duchess Potatoes on any menu anywhere. Actually it’s very rare to come across any table side food anymore like Fish en Papillote, Steak Diane, Baked Alaska and so on. Sadly classic fine dining has gone out of style.Gone are the days when dining out was a big deal and people would dress their best to go out. I am lucky that I have experienced classic fine dining before it went out of style. One dish I really loved was Duchess Potatoes.I always looked forward to Duchess Potatoes when I had a fine meal out. These are the potatoes you wouldn’t normally prepare at home because THEY ARE A LOT OF WORK FOR WHAT THEY ARE. You WANT to dine out and have these potatoes. Here is what might be considered a lost recipe. Duchess Potatoes….Perfect for a special occasion! Not your everyday potato. These potatoes freeze very well so you can use what you need and freeze the rest and pull them out when you need.

Ingredients for about 16 servings.

3 lbs potatoes – peeled and cut in half – covered well with cold water in a sauce pot

1/2 onion – to boil with potatoes and discard afterwards

1 carrot – to boil with potatoes and discard afterwards

1 celery rib – to boil with potatoes and discard afterwards

2 garlic cloves – to boil with potatoes and discard afterwards

2 Tablespoons kosher salt – to boil potatoes

8 oz unsalted butter – 4oz to put into potatoes and 4 oz to finish potatoes

1 1/2 teaspoon course sea salt

1/2 teaspoon black pepper

1/4 teaspoon white ground pepper

1/8 teaspoon fresh grated nutmeg

3 large egg yolks (just the yolks) – slightly beaten

16 pinches piment d”espelette

2 Tablespoons fresh either parsley, thyme or celery leaves finely chopped

non stick spray


Set oven to 400 degrees F and spray baking sheet(s) with non stick spray. Set to the side.

In a sauce pot add the potatoes, onion, carrot, celery, garlic, kosher salt and medium boil till potatoes are fork tender. About 15 minutes.

When the potatoes are fork tender drain the water and throw out the onion, garlic, celery and carrot.

At this point you should rice the potatoes…….

After all these are special occasion potatoes so you SHOULD rice the potatoes for the fluffiest potatoes….but you can mash them only if you have a very good masher that looks like a disk with holes in it. It’s almost as good as a ricer. So either rice or mash if you can but don’t get mad at me if you mash and have lumps later from mashing that screw you up.

Hand mix the butter in now while potatoes are still hot or warm.

Hand mix in the sea salt, black pepper, white pepper, fresh grated nutmeg.

Taste for seasoning ….make any adjustments you want but it’s pretty close to perfect if you measured correctly.

Hand mix in the egg yolks.

Get out a #6 Ateco Star tip and a disposable pastry bag. Snip the end off the bag to insert tip. Fold the bag half way down and add potato mixture.

Twist end to hold in potatoes.

The bag is easy to use now.

If you aren’t used to piping do a practice swirl in the pot with potatoes. You just swirl.

Get out your sprayed baking sheet(s)

Now pipe out swirls well spaced like this.

20 minutes later …….

Melt the extra butter you have left and finish the potatoes with your choice of fresh herb and pinches of Piment D’ Espelette pepper.

Duchess Potatoes (The Special Occasion Potato)

Everybody will FORKING LOVE THIS! Man and Beast!


“That Runt is just being a suck up but them potatoes are lip smacking!”

“I FORKING LOVE Duchess Potatoes”

“Make any day a Special Occassion with Duchess Potatoes!”

The Forking Truth






Rocco DiSpirito’s 90 Second Microwave Bread in a Mug Recipe


Open Breakfast Sandwich made with 90 second Microwave Bread in a Mug.

Rocco DiSpirito’s 90 Second Microwave Bread in Mug

This recipe is a variation of Rocco DiSpirito’s recipe for 90 second Bread in a Mug from his latest cook book. I saw Chef Rocco make this kind of bread on the Rachel Ray TV Show so I thought I had to give it a try. I can’t do his recipe as written because it was based with Buckwheat Flour and my husband is allergic to buckwheat so I don’t use anything with buckwheat. The other ingredient that I swapped out was light coconut milk because I had light soy milk in my pantry and needed to use it. So I really did Rocco’s Recipe but I used Whole Wheat Graham Flour and Soy milk instead of buckwheat flour and light coconut milk . I also added some seeds to the bread for flavor. This is a Fun Recipe that is easy and quick. You can play around with it like I did. Thank you Rocco for a really fun and really easy recipe.

Ingredients for 4 servings

2/3 cup graham flour (Rocco’s recipe calls for buckwheat flour)

1 teaspoon sesame seeds (no seeds in Rocco’s)

1 teaspoon caraway seeds (no seeds in Rocco’s)

1 teaspoon poppy seeds (no seeds in Rocco’s)

1 teaspoon baking powder

1 pinch course sea salt

1/4 cup plain low fat soy milk (Rocco’s recipe calls for light coconut milk here)

2 large eggs

non stick spray


Spray two coffee mugs with non stick spray.

Put all the ingredients in a small bowl and mix with your fork.

Spoon the mixture into the sprayed coffee mugs.


Microwave about 90 seconds.

Pop the breads out.

My mugs are Ikea slim on the bottom

It’s not bad….just slightly dry.  It taste better than it looks. I think this would be good for little cocktail sandwiches. Chef Rocco DiSpirito made breakfast sandwiches with his Buckwheat and Coconut Milk Breads that looked good!

I don’t know if every flour and every milk out there will work with this recipe or not…You just have to give it a try if you care too.

Thank You! Rocco DiSpirito for sharing your 90 second Microwave Bread in a Mug Recipe.

The Forking Truth


Spicy Mexican Style Cole Slaw Recipe


Spicy Mexican Style Cole Slaw

This is a light and refreshing slaw with many Mexican Food flavors. Some of the ingredients are harder to find like fresh epazote. You should purchase fresh epazote from your closest Mexican grocery and keep some in your freezer because epazote freezes well. It also is a very strong flavor so you always use very little but it’s that flavor in Mexican Food that’s gives the food a closer to authentic taste. The recipe has lots of different kinds of pepper in the recipe but the slaw isn’t fiery hot it’s just on the spicy side. DO NOT USE GROCERY STORE pickled peppers….because they have an awful taste to them and your slaw won’t come out tasting  good. You can almost always find pickled jalapeños at farmers markets and Mexican grocery stores.

Ingredients for 6 small servings

1/2 head of cabbage – sliced very thin on a mandolin

2 carrots – thinly shredded

1/2 small sweet onion – very thinly sliced

1/4 cup pickled jalapeños (preferably my recipe or house made by someone) chopped small

1 pickled serrano (preferably mine or a house made one) chopped fine

1 garlic clove ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1/4 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/3 cup apple cider vinegar

2 Tablespoons canola oil

2 Tablespoons lime juice  (fresh squeezed)

2 Tablespoons cilantro

1/4 cup scallions (chopped)

1/4 teaspoon fresh epazote


In a large bowl combine cabbage, onions, carrots, salt and sugar and mix well.

Let sit about 1/2 hour.

Add all the remaining ingredients and mix well.

Chill and serve.

Spicy Mexican Style Cole Slaw

It you enjoy Mexican Style Food you should enjoy this slaw.

The Forking Truth




Fresh Ricotta Gnocchi with Pesto Recipe



Fresh Ricotta Gnocchi with Pesto

Gnocchi are Italian dumplings. There are many variations of Gnocchi out there. Potato, semolina, flour, ricotta, with or without spinach and other vegetables or prunes, bread crumbs and cornmeal. My husband strongly prefers the fresh made ricotta gnocchi that I make so much so that he has said on more than one occasion that my ricotta gnocchi would be his last meal if he could choose. These ricotta gnocchi are light in texture and very flavorful. They are done in the lump style, extruded from a pastry bag and are not rolled out. Less handling of the dough does produce a more tender gnocchi. Mine come out almost like gnudi. This recipe is harder to explain than most recipes I publish. I feel it’s essential to prepare your own ricotta cheese since it’s FAR SUPERIOR and far more flavorful than store bought ricotta cheese. Maybe the most difficult part of the recipe is that I can’t give you an exact measurement of flour since the amount with differ depending on how dry you got your ricotta cheese. You might want to prepare the ricotta the day before and let drain slowly overnight wrapped in cheese cloth in a colander to drain. If you use a mesh strainer to drain cheese I find you can get the same results very quick. I do recommend doing one tester gnocchi so you can figure the amount of flour out. It’s better to start with too soft a dough and add 1/4 cup more flour at a time till it’s correct. This time instead of my usual light coating of tomato sauce I used pesto. Other sauces that would be delicious with these gnocchi would be  browned butter with sage or a light cream gorgonzola sauce or a home made red sauce. You will have extra ricotta cheese and extra pesto from this recipe that you either use in another dish or freeze. The pesto recipe is just a guild and it does come out too thick because I try to use as little extra oil as possible. FEEL FREE to add all the oil you want or some water to thin it down to desired consistency. Read all the directions first and the recipe will be much easier to understand.


Ingredient for about 6 servings

1 gallon whole milk

1 pint heavy cream

3 lemons (just the fresh squeezed juice)

1 teaspoon sea salt

2 cups ricotta cheese (fresh made from above recipe)

1 L – XL egg beaten

1 cup parmigiana reggiano – shredded

1 1/2 cup flour *****NOTE this is approximate  ******(…If your ricotta is nice and extra dry you only need one cup of flour. This would be ideal. Do tester gnocchi and add 1/4 cup flour more and repeat if necessary……you shouldn’t need more than 1 3/4 cups flour…if you do your cheese was way too wet)

few grates fresh nutmeg

1/2 teaspoon sea salt

pinch white pepper

1 tablespoon kosher salt (to boil gnocchi)

3 Tablespoons extra virgin olive oil (to coat gnocchi with so they don’t stick) ((YOU CAN SKIP THIS INGREDIENT if you have your pesto made)

3 cups basil leaves

2 garlic cloves – grated or ground

2 oz pine nuts – toasted – 225 degrees F 10-15 minutes

1/2 cup extra virgin olive oil ****** ( you will need to thin this down by adding at least 1/2 cup more oil or water)

1/2 cup Italian hard cheese shredded preferably Sardinian Fiore Sardo or pecorino or parmesan

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

pinch or two of sugar


Make Ricotta.

In a large pot on medium low heat add milk, cream and salt. The contents need to go to a slow boil. This will take at least an hour. Once it’s at a slow boil….VERY SLOWLY….SLOWLY drizzle in the lemon juice into the parts where it’s boiling. The contents will curd. Let it slowly boil a few minutes. Use a wire strainer or a colander lined with paper towels and slowly drain contents. Put cheese in a container in the refrigerator. Leftovers can be frozen.

Make the pesto.

Blend together basil, garlic, pine nuts, olive oil, Italian hard cheese, 1/2 teaspoon sea salt, black pepper and sugar. Thin as needed with either more oil or water and  adjust seasoning if desired. Set to the side.

Make Gnocchi.

In a medium bowl mix together 2 cups of your fresh made ricotta cheese, 1 egg, 1 cup parmigiana, 1 cup flour, few grates nutmeg, 1/2 t. sea salt and a pinch of white pepper. Mix well.

Put a pot of salted water on to a medium boil. You might want to add kitchen twine to one side of the pot because the string can slice off the gnocchi you push threw the pastry bag.

To fill the pastry bag fold it half way down, add dough and twist the end shut.

Do one tester gnocchi.

It should float within a minute. Test for flavor and texture but it should be right. If you want them firmer you can add slightly more flour but a gnocchi is suppose to be a very light tender pillow. The best ones are made with as little flour as possible. Once you have the gnocchi the way you like them squeeze out the gnocchi one bag at a time and use twine wrapped on the pot handle to slice off each gnocchi.

let the gnocchi boil till after they float. Take them out with a slotted spoon and drizzle some extra virgin olive oil or pesto on them so they don’t stick together.

Serve. Should you happen to have leftovers they freeze well.

“All Beagles are Italian.” “There will not be any FORKING leftovers.”

“Hey Runt, you are only 50% Beagle so that means you are only 50% Italian”. “You are a runt and you come from a long line of runts…..according to your DNA your Mom was a runt, your dad was a runt and 6 generations back you all were runts!” “I’m a BIG Aussie Shepard and I’m getting Gnocchi first!”

“I still love you no matter what you say you really big beautiful Aussie Shepard.” “We can gnocchi together.”


Fresh Ricotta Gnocchi with Pesto

The Forking Truth

Asian Slaw Recipe

Asian Slaw

Cabbage is almost free this time of year. I saw cabbage for 33 cents a pound this week so I picked one up. I was thinking about that amazing sandwich I had at Ocotillo in Phoenix. It was a brisket sandwich topped with Asian Slaw and maybe a gochujang mixed with kewpie mayo on the bread….It was so FORKING delicious! Brisket was also recently on sale for only $1.99 a lb. so I have brisket. This slaw is very close to the taste of the slaw I had at Ocotillo so I’m set. WooHoo  this brisket sandwich with this slaw and gochujang mixed with kewpie mayo spread on the bread does taste just like the delicious sandwich I had at Ocotillo.

Ingredients for 10 servings

1 head cabbage (sliced very thin…use fresh do not use bagged)

1 Tablespoon kosher salt

1 Tablespoon sugar

1 carrot – shredded very thin

8 oz radish – shredded very thin

2 .. .14oz-.18oz pack roasted seaweed – sliced very thin and cut across in half

1 Tablespoon garlic (around 7 cloves) ground to paste

1/2 teaspoon granulated garlic

1 Tablespoon fresh ginger – grated

1/2 teaspoon ginger (dry spice)

1/2 cup rice wine vinegar (scant)

2 Tablespoon sesame oil

1 Tablespoon ponzu

1 Tablespoon dark brown sugar

1/2 teaspoon black pepper

1 Tablespoon toasted black sesame seeds

1 Tablespoon toasted white sesame seeds

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1/4 cup scallions – sliced thin


In a large bowl add cabbage salt and sugar. Mix well. Let sit one hour on counter. After one hour there will be a lot of liquid from the cabbage. Drain the cabbage water.

Mix in all the remaining ingredients.

I’d serve the next day because the flavors do mellow and marry.

Asian Slaw

I suggest to make a spread of Kewpie brand Mayo (it taste different than regular mayonnaise) mixed with a little sriracha and enough gochujang to look like the color of Russian Dressing. It’s FORKING delicious you will love it. The spread combined with this Asian Slaw on a sandwich is epic!

The Forking Truth




Baked Cod Cakes Recipe


Baked Cod Cake

Felt like whipping up some sort of fish cake today since I have a bunch of potatoes and came across some cod today. These fish cakes are NOT the east coast style kind as mine are made from regular cod and potato and are not fried. The mixture is soft so I lightly coated the fish and potato patties with just a light coating of whole wheat panko. I think a secret here is using whole wheat panko. I don’t think regular panko will work out as well. The coating comes out very crispy!

Ingredients for 8 generous servings

2 lbs baking potato peeled – cut in halves – and placed in a pot of water

2 Tablespoons kosher salt – to boil with potatoes

1/2 onion (to boil with potatoes – discard after potatoes are boiled)

2 garlic cloves  (to boil with potatoes – discard after potatoes are boiled)

1 celery rib (to boil with potatoes – discard after potatoes are boiled)

1 carrot ( to boil with potatoes – discard after potatoes are boiled)

1 hot pepper (to boil with potatoes – discard after potatoes are boiled) ((I used a banana pepper)

1/3 cup grated onions

1 celery rib – chopped very fine

1 garlic clove – ground to paste

1 Tablespoon unsalted butter

1/4 teaspoon dried thyme

1 lb cod

fresh ground sea salt to taste

fresh ground black pepper to taste

1/4 cup (scant) extra virgin olive oil (to drizzle under and over the fish)

1/2 teaspoon black pepper

1/2 teaspoon course sea salt

1 Tablespoon heavy cream

1/4 cup scallions – chopped

1/8 teaspoon white pepper

1 L egg – slightly beaten

1 cup whole wheat panko bread crumbs

non – stick spray – either canola or vegetable


Turn oven on to 425 degrees F

In a pot add potatoes, 2 Tablespoons salt, 1/2 onion, 1 celery rib, carrot and hot pepper on to a medium boil. Boil the potatoes till fork tender.

Sprinkle a baking sheet with extra virgin olive oil and Fresh ground sea salt and black pepper. Place the fish on top of the olive oil and seasoning. Now drizzle the top of the fish(s) with olive oil and lightly sprinkle the fish with fresh ground sea salt and fresh ground black pepper. Place the fish in the oven and pull out when done. (about 15 minutes)

While the potatoes are boiling get a small fry pan on medium heat, melt the butter and then cook up the grated onion, finely chopped celery, ground garlic and thyme till everything smells good and everything is soft. It should get done very quickly because everything should be very fine. Set to the side.

When the potatoes are fork tender. Discard the onion, garlic, carrot celery and hot pepper. Drain the potatoes and hand mash. (after draining I put the potatoes back in the pot to mash) Add the onion and celery mixture from the fry pan and mash into the potatoes.

Now mash the fish into the potatoes. Add the ground black pepper, sea salt, heavy cream, scallions, white pepper and egg and mix till incorporated.

Score the mixture in quarters. Half a quarter will make a nice size patty. Make eight patties.

In a small bowl add the panko. Lightly coat each patty all over with the crumbs.

Spray the baking sheet(s) and tops of patties with Non stick spray and place the patties leaving some room around them.

After 30 minutes in the oven they should be golden brown all over.

I let them cool and then refrigerate. Latter I reheated two patties for dinner uncovered for 30 minutes (with covered vegetable sides) at 350 degrees F.

The outside is very thin and VERY CRISPY. I think they are flavored just right. My husband didn’t think he’d like them but when he tried it he couldn’t believe how yummy they were! I don’t think the Baked Cod Cakes really need a sauce but feel free to use whatever sauce you like. Back east we just use ketchup on fish cake sandwiches. I think a tarter sauce would be good, a lemon aioli or my secret sauce Asian Style shhhhh (Kewpie, a squirt of sriracha and gochujang. My husband requested cocktail sauce. I didn’t measure but this quick style cocktail sauce came out really amazing. It was Ketchup, horseradish, worcestershire, hot sauce, black pepper and bomba calabrese. My husband kept asking how did you make this? (fish cake and cocktail sauce) This is really delicious….really really very good!


Baked Cod Cake

The Forking Truth

Socca Bread Recipe


Socca with sautéed red peppers and onions

Socca Bread is a popular street food in Nice France. In Italy this bread is known as Farinata. The recipe is basically the same on any website you pick. For the most part it’s half chickpea flour and 1/2 warm water with a little salt, pepper and olive oil. The batter needs at the very least one half hour to sit out. But some people make the batter a day in advance but pull out the batter to warm at room temperature. Most people bake the batter in a preheated cast iron pan and then broil the top to brown. I don’t have a cast iron so I just used a 10 inch pot and sprayed it with non-stick spray because I almost never use anything nonstick. You can make your Socca Bread plain or add tomatoes or peppers and onions like I did. I know that chickpeas are delicious with these spices so I topped my Socca bread with a pinch of sumac, pinch of za’tar, 3 pinches of urfa pepper (it’s really delicious you need to buy some) and Persian blue salt (maybe the most delicious salt I’ve ever tasted). This is really very easy for anyone to prepare and can be done without a cast iron pan. Use any pan and if you happen to have a pizza stone place your pan on the pizza stone for extra heating. The only thing I would have done different was to cook my peppers less so I could brown the top some.


1 cup chickpea flour

1 cup warm water

1/2 teaspoon course sea salt

1/2 teaspoon fresh ground black pepper

2 Tablespoons extra virgin olive oil plus a little extra to drizzle on the top

non stick spray (if you don’t have cast iron pan or two tablespoons more olive oil if you are using cast iron.


Set oven to 450 degrees F and put pizza stone in oven if you are using a pan that isn’t cast iron.

In a medium bowl mix together the chickpea flour,  water, salt, pepper, and two Tablespoons olive oil. Let sit at least one half hour.

Put your 10 inch pot or fry pan sprayed with non-stick spray on a pizza stone in your 450 degree F oven for about ten minutes to heat up. Then carefully remove from oven. Add chickpea batter. Put back in oven about 15 minutes. Broil if desired. You really want a little brown on the top.

Top and season as desired.

Socca Bread

Lighter and healthier than a pizza…you might want to give it a try!

The Forking Truth

Really Terrific Banana Bread Recipe


Really Terrific Banana Bread

I saw a big bag of really ripe bananas and thought I haven’t made a banana bread in a while so here it is. Banana Bread might have been the first thing I ever baked that I free styled. I used to bake a few loaves every week and shared the bread with my co-workers. It’s pretty basic and easy and you can make the banana bread in one bowl. This recipe makes two loaves or about 24 servings. You must use really ripe bananas like as ripe as photo for the banana flavor. The bread comes out sweet (but not too sweet), moist and almost caramelized. It’s a tasty treat that seems almost healthy.

Ingredients for about 24 servings

4 oz sweet butter – melted

2 cups sugar

1 cup dark brown sugar

3 XL eggs – slightly beaten

12 bananas

4 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 Tablespoon cinnamon

pinch sea salt

non stick canola spray


Set oven to 350 degrees F.

In a large bowl add butter, then sugars, mix well, add eggs, mix well.

Add bananas and mash with potato masher till pretty smooth.

Add rest of dry ingredients and hand mix till combined.

Spray two bread loaf pans with non stick spray.

Divide the batter between the two pans.

In my oven the loaves were done in 45 and 50 minutes. remove from oven when the top of loaf in the crack feels cooked.

Let the loaves rest on a counter and pop them out when they cool to just warm.

Slice and serve.

Really Terrific Banana Bread

Really Terrific Banana Bread

Came out great I just winged it. You might go ape over it.

The Forking Truth