Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Indian Inspired Spicy Cauliflower with Pistachios and Grapes Recipe

 

Indian Inspired Spicy Cauliflower with Pistachios and Grapes

This cauliflower is wildly flavorful and also is spicy. I’ve been told a number of times that I cook cauliflower really well. People always ask me how I make cauliflower. My secret to delicious tasting cauliflower is to cook it at 350 degrees F and drizzle the cauliflower with extra virgin olive oil. I leave the cauliflower in till it looks browned. When you cook cauliflower this way it turns sweet. This dish is easy to prepare. Feel free to substitute a different hot pepper of your liking if you don’t keep hatch peppers in your freezer.

Ingredients for about 6 servings

1 med-large head cauliflower – broke down to florets

1/4 cup extra virgin olive oil

2 teaspoons turmeric

2 teaspoons cumin

2 teaspoons caraway

2 teaspoons coriander

2 teaspoons yellow mustard seeds

1 Tablespoon course sea salt

2 Tablespoons unsalted butter

1 large garlic clove – ground to paste

1 fire roasted hatch pepper (not canned…never use the canned hatch peppers) – seeds and stem removed and chopped well

3 Tablespoons apple cider vinegar

3/4 cup pistachios (I went a little heavy with pistachios you can go down to a half cup)

1 cup seedless grapes – cut in half

fresh ground sea salt to taste

fresh ground black pepper to taste

2 Tablespoons fresh cilantro – chopped

Directions

Turn oven on the 350 degrees F.

Spread out the cauliflower florets on a baking sheet(s) and drizzle the cauliflower with the olive oil and place in oven for about 45 minutes or until the cauliflower is golden brown on the edges.

I used 1/2 white and 1/2 orange cauliflower

45 minutes latter

While the cauliflower is roasting get out a small fry pan and add turmeric, cumin, caraway, coriander, salt and butter. Turn the pan on medium high heat and use a spoon and move the spices around on the heat to wake them up a little.

After the butter melts into the spices lower the heat to low and add the garlic and the hot pepper.

Add vinegar and pistachios. You can shut the heat off and leave on burner to keep warm.

Pull out the cauliflower when it is done and add fresh ground sea salt and black pepper to taste.

Put the cauliflower in a large bowl with the grapes. Pour the fry pan contents over the cauliflower and mix gently. Lastly add the cilantro and serve.

Indian Inspired Spicy Cauliflower with Pistachios and Grapes

If you enjoy spicy flavorful food you should love this cauliflower.

The Forking Truth

 

 

Easy Maybe Healthy No Churn Kobocha Squash Ice Cream Recipe

 

Kobocha squash is very low in calories and high in nutrition and fiber. It is also naturally very creamy and sweet with a rich almost chestnutty taste. I thought it might be a perfect ingredient to add to ice cream. I also used fat free sweetened condensed milk instead of full fat to help lower the fat content some. Feel free to use either fat free or full fat…I picked up the fat free but had trouble finding it again so you might have that trouble too….I think the full fat will turn out even creamier and better…This ice cream came out delicate tasting.  It tasted just like the squash…..It’s slightly chestnutty. It would be yummy to candy some chestnuts with this flavor ice-cream or add yummy toasted coconut or a white chocolate drizzle. I think the flavoring and sweetness is just right if you want it to taste like Kobocha Squash…. But feel free to adjust to your preference….If you want sweeter add 10x sugar…..If you want more spice…add more spice…I wanted to taste the squash…so here it is….

Ingredients for about 8 servings

1 1/2 cup kobocha squash (cooked till soft and mashed)

2 cups whipping cream

14 oz can of sweetened condensed fat free milk

1/4 teaspoon cinnamon (I used a good quality Vietnamese)

1/4 teaspoon ground ginger

pinch sea salt

Directions

In a large bowl whip the whipping cream till whipped and then put to the side.

In a medium bowl whip the remaining ingredients.

Add medium bowl contents to large bowl and whip till incorporated.

Place in a plastic tub with a top and place in the freezer for over night freezing.

Got some Happy Yappy ones that are fascinated with the Kobochca Squash Ice-Cream.

This flavor strongly attracts my dogs….(I note not all dogs can digest milk…only some can)

Kobocha Squash Ice-Cream

If you like Kobocha Squash then you should enjoy this Ice-Cream……While it’s not my top favorite flavor of ice cream I do think it’s much better than many of the lighter or healthier ones I tried from the store…….It’s far better than the popular packaged…something like 350 calories a pint ice cream that’s very popular…….My husband is waiting for me to do a chocolate flavor.

The Forking Truth

Pimento Cheese Potato topped Oven Fried Green Tomatoes Recipe

 

Pimento Cheese Potato topped Oven Fried Green Tomatoes

I saw a few beautiful green tomatoes at the supermarket so I got the idea to prepare oven fried tomatoes and I thought they’d be special if I topped them with a pimento cheese flavored potato so here it is. The potato topping is extremely tasty, fluffy, flavorful and a little spicy. The coating comes out crispy and delicious. The mustard in the eggs adds flavor and helps the crumbs stay on the tomato. Also the whole wheat panko is so much crispier than regular panko so it’s super great for oven fried things.

Ingredients for about 9 servings

2 lb potatoes (peeled cut in half in a pot of water)

1/2 sweet onion (just for boiling with the potatoes, then toss out)

1 hot pepper (just for boiling with the potatoes, then toss out)

1 garlic clove (just for boiling with the potatoes, then toss out)

2 Tablespoons kosher salt (for boiling the potatoes)

2 oz sweet butter – room temperature (for potatoes)

1/8 cup heavy cream (for potatoes)

2 1/2 oz extra sharp cheddar cheese – shredded – (for potatoes)

3 oz cream cheese (for potatoes)

6 hot and sweet jarred cherry peppers – chopped fine – (for potatoes)

1/4 teaspoon sweet paprika (for potatoes)

1/4 teaspoon dry mustard  (for potatoes)

1/4 teaspoon black pepper (for potatoes)

1/8 teaspoon cayenne pepper (for potatoes)

1/4 teaspoon course sea salt (for potatoes)

2 large eggs beaten (for potatoes)

3 medium sized green tomatoes – cored and sliced in thirds across

1/2 cup flour

1 teaspoon sweet paprika

1/2 teaspoon cayenne

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 large eggs – beaten

1 Tablespoon (heaping) dijon mustard

1 cup whole wheat panko bread crumbs

non stick spray – canola or vegetable

Directions

Put the potatoes, onion, hot pepper, garlic and salt in a pot to bring to a boil (medium high so it doesn’t boil over) Let it go till potatoes are fork tender. (about 15 minutes) Then drain and discard the onion, hot pepper and garlic clove.

If you have a good masher mash the potatoes and go on. If your masher isn’t so great you need to rice the potatoes and then do next step.

In the bowl with the potatoes add butter, cheddar, cream cheese, cherry peppers, sweet paprika, dry mustard, black pepper, cayenne pepper, course sea salt, beaten eggs and mix. Set to the side.

Turn the oven on to 350 degrees F. Spray baking sheet(s) with non stick spray and set to the side.

Core the tomatoes. Trip bottom if needed.

If they are medium sized tomatoes cut in thirds across.

Make a dipping station of three pans.

First pan is flour, sweet paprika, cayenne pepper, kosher salt, black pepper.

Second pan is eggs and dijon mixed well.

3rd pan is panko.

Take a tomato slice dip well in the flour mixture. Then dip in the egg mixture. Lastly coat with panko and placed on baking sheet(s) sprayed with non stick spray. (some people do prefer a rack instead of a baking sheet but I find everything turned out great on a pan for me.) Repeat till the tomatoes are done.

After 45 minutes flip the tomatoes and let them go 15 minutes more. The coating should look nice like it was fried.

Let the tomatoes cool for at least 15 minutes. Place on a fresh non-stick sprayed sheet pan(s) and then either pipe or spoon on the pimento potato topping. I do note the piping can be a little tricky with a star tip on a pastry bag and got slightly clogged a few times. If I were doing this again…..Instead of a star tip I would just use no tip on my pastry bag to avoid any clogging.

Pop them in the oven at 350 degrees F till they have crisp brown edges. (I forgot to time this…SORRY) It was 15 – 30 minutes….

Pimento Cheese Potato topped Oven Fried Green Tomatoes

Leftovers heat up very easy in a covered pan.

These came out really delicious. When I made the potato filling my husband just kept eating it (before I added the raw eggs) saying this is really tasty….and I was afraid I wouldn’t have enough for the recipe. This came out Forking Delicious just about everyone will love it.

The Forking Truth

 

 

 

 

 

 

Garlic Dill Yellow Squash Pickles Recipe

 

 

Carla Hall Inspired Hot Fried Cauliflower with Garlic Dill Yellow Squash Pickles

Got a bunch of yellow squash that I have to use so I’m pickling. The yellow squash isn’t crunchy like a pickling pickle but it comes out pretty good and you can certainly pickle yellow squash when you have too many. I don’t do the formal canning because I expect to use what I made with-in a few months. This will stay fresh in the refrigerator for at least three months.

Ingredients for about 8 large servings

8 small/medium yellow squash – ends removed and cut in halves

1/2 onion sliced

3 oz fresh dill

3 cups water

3 cups white vinegar

3 cups rice wine vinegar

4 Tablespoons kosher salt

1 teaspoon celery seeds

1 Tablespoon + 1 teaspoon mustard seed

1 Tablespoon + 1 teaspoon crushed red pepper

4 Bayleaves

34 garlic cloves – chopped

1 Tablespoon + 1 teaspoon black peppercorns

1 Tablespoon sugar

Directions

Start with sterilized containers or bottles and fill them with the dill, squash and onions and set to the side.

In a sauce pot add the rest of the ingredients and put on medium high heat and slowly bring to a slow boil. Let it boil a few minutes.

Pour the hot liquid over the containers of squash and let it sit on the counter to it cools some.

After it’s cool cover and place in the refrigerator and enjoy in about a week.

Carla Hall Inspired Hot Fried Cauliflower with Garlic Dill Yellow Squash Pickles

These Yellow Squash Garlic Dill Pickles are Crazy Good paired with Carla Hall Inspired Hot Fried Cauliflower.

The Forking Truth

 

 

 

Carla Hall Inspired Hot Fried Cauliflower – Baked & Lightened Up Some Recipe

 

Carla Hall Inspired Hot Fried Cauliflower

This week on the abc cooking variety TV Show called The Chew Chef Carla Hall made this incredible sounding Vegan Hot Fried Cauliflower. The people that got to taste it truly looked like they ate the most delicious amazing food ever. As WONDERFUL and AMAZING as her recipe must be there is no way in the world that I can going to FRY and bread cauliflower and then ADD FOUR CUPS OF OIL TO COAT IT WITH. I just can’t do that…….My baked variation of Carla Hall’s recipe came out AMAZING. Thanks to Chef Hall this is the best baked cauliflower I ever tried.I didn’t make the recipe Vegan but it is vegetarian.  I kept the recipe pretty similar with the same spices. For a few changes I baked instead of fried because I’m still adding far more oil than I am comfortable with. I do strongly feel that you need to find whole wheat panko bread crumbs for this recipe to work out well because they seem to stay crispier in the oven and also turn a nicer color for the breading. Instead of water and ground flax seed I used eggs and dijon mustard (because I didn’t need to make it vegan) I also wanted the oil as a topping condiment instead of tossing on four cups of oil I only made two cups add drizzle on what I want. I don’t think I’ll even use a whole cup but I do note the more oil you toss on to the cauliflower the hotter it is…so adjustments can be made to use less oil.  After trying out the recipe I do feel I could have cut the spicy oil down to one cup….but I might have bumped up the spices since I’m only going to use about one cup of oil condiment. I also note for best results to shake the oil up well because the spices settle. Oh and you do need to serve the Hot Cauliflower with pickles because it’s just a magical combination that you have to try for yourself.

Ingredients for about 6 servings

1 cup flour

2 teaspoons sweet paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 large eggs –  beaten

2 Tablespoons dijon mustard

2 cups whole wheat panko bread crumbs (I don’t think regular panko works as well as a crunchy coating )

1 large head cauliflower – broke down into florets

Non Stick Vegetable or canola spray

pickle chips (to serve with cauliflower)

1 1/2 Tablespoons cayenne pepper (spicy oil recipe)

1 1/2 teaspoons smoked paprika (spicy oil recipe)

1 teaspoon ground cumin (spicy oil recipe)

1/2 teaspoon garlic powder (spicy oil recipe)

2 teaspoons kosher salt (spicy oil recipe)

1 teaspoon sugar (spicy oil recipe)

2 cups canola oil (spicy oil recipe)

Directions

Preheat oven to 350 degrees F and spray your baking sheet(s) with non-stick spray and set them to the side.

You need three bowls, pan or dishes for dredging.

First bowl whisk together flour, paprika, cayenne, salt and pepper.

Second bowl is eggs and dijon mustard. Mixed well.

Third bowl is the panko crumbs.

Take a floret in each hand and start with the flour mixture an roll the florets around till they are lightly covered in flour. Move on to the egg mixture and cover each floret with egg and lastly cover the florets with the panko. Place on baking sheets and space them out some. Repeat till all the florets are done.

Place baking sheet(s) in a 350 degree F oven. Timing will vary some …..depending on oven and type and size of cauliflower. For me it worked out as 45 minutes and then I turned the florets over and put them in for another 15 minutes and they were perfect.

While the cauliflower is in the oven you should make the spicy oil.

In a fry pan toast up all the dry ingredients on medium heat for up to two minutes or until the spices smell fragrant. Add the oil and gently simmer for ten minutes. Keep warm till ready to serve.

In Chef Hall’s recipe when the cauliflower came out of the oven she tossed it in a large bowl with all 4 cups of oil….You can do that with the two cups of oil or LESS of the oil OR drizzle or dip. The flavors do stay on better if you toss the cauliflower in the oil. I do note AGAIN…that the spices do settle so drizzling on the oil comes up better than dipping.

Anyway IT REALLY DOES COME OUT FORKING AMAZING!

Carla Hall Inspired Hot Fried Cauliflower

All the crispy breading stays on.  Mine came out amazingly crispy. It’s Forking Delicious! The more oil you add on the spicier it is.

This dish is suppose to be served with pickles. I used my own pickled squash here. I didn’t publish that recipe yet. Maybe it’s coming soon.

The Carla Hall Inspired Hot Fried Cauliflower is FORKING DELICIOUS!

The Forking Truth

 

 

 

Lighter Healthier Twice Cooked Potatoes with Jicama Recipe

 

Twice Cooked Potatoes and Jicama

Maybe you’ve already tried twice cooked fries and found them incredibly crisp but creamy on the inside? Do you know that you can boil potatoes and then crisp them up in the oven and they turn out more delicious than fried potatoes? They aren’t as crisp as fries because they aren’t fried but they come out with a more delicious potato flavor. Do you know that you can cook jicama? Well jicama is considered a super food and it’s very healthy with lots of nutrition and fiber. Jicama is also very low in calories. Jicama in my parts is normally eaten raw because it’s delightedly crispy with a mild sweet flavor. Many people describe it like a cross between an apple and a potato but I think it’s more like a cross between a pear and a water chestnut. I treated a pound of potatoes and jicama the same. First they were boiled for about 15 minutes in salted water. (till the potatoes were fork tender) then they got drained and placed on non-stick sprayed baking sheet(s). I gave them a good drizzle of extra virgin olive oil. Then they went in a 350 degree F oven for about 45 minutes. Fresh cracked sea salt and black pepper were applied. The potatoes are the most delicious potatoes and do have much better flavor than a fried potato. The jicama is a surprise treat. The jicama doesn’t compete with the potatoes but it adds interest. The jicama adds a slight sweetness and a different texture. Almost like a meaty pear.

Ingredients for about 6 servings

1 lb potatoes  – waxy taste better (my favorite are red skin yellows) – peeled – cut in about inch size pieces

1 lb jicama – peeled – cut smaller than inch size pieces

Tablespoon salt – sea salt or kosher salt (heaping for boiling the potatoes and jicama)

1/4 cup extra virgin olive oil

sea salt – fresh ground to taste

black pepper – fresh ground to taste

non – stick spray (canola or vegetable)

Directions

Turn oven on to roast at 350 degrees F. Get out the baking sheet(s) and spray it with non – stick spray.

Put the potatoes, jicama and tablespoon of salt in a sauce pan. Cover the vegetables well with water and bring to a boil. Boil until the potatoes are fork tender about 15 minutes. Drain.

Place the drained potatoes and jicama on the sprayed baking sheet(s) in one layer with a little room around each piece.

Let roast until the potatoes have a nice color. (about 45 minutes)

Apply fresh ground sea salt and black pepper.

Serve.

Twice Cooked Potatoes and Jicama

The jicama lightens up the side of potatoes and makes them much healthier for you too. The potatoes are extra tasty this way too!

The Forking Truth

 

 

 

 

Macaroni and Cheese Style Potato Casserole Recipe

 

Macaroni and Cheese Style Casserole

Macaroni and Cheese Style Casserole

I have  a bunch of potatoes I needed to use to I made a casserole so I could freeze the leftovers. I made a potato casserole that taste like macaroni and cheese. I didn’t use any orange cheese but the seasonings I use turn the white sauce orange. My recipe sounds spicy but I assure you it isn’t. You need to add a lot of seasoning and flavors to a potato casserole because the potatoes really absorb salt and pepper like nothing. I didn’t use non-fat milk or a scant amount of butter to cut calories. Instead I choose to make the sauce rich with lots of cheese. You have to decide on what you want when you make a cheese sauce because the more fat you add to the sauce the less cheese you have to use because your sauce can only take so much fat or it breaks. Sorry I couldn’t get the best pictures. The casserole is very creamy and cheesy with a tasty crust….but hard for me to photo.

Ingredients for about 20 servings

2 cups non-fat milk

1/4 cup cornstarch

1 oz unsalted butter

8 oz mature English Cheddar – shredded – (I like Coastal Brand from Costco)

4 oz mild provolone – this usually comes sliced that’s ok or shred

1/2 cup parmesan – shredded

1 1/2 Tablespoons aged cayenne pepper sauce (preferably Frank’s Red Hot)

1/2 teaspoon Hungarian Paprika

1/4 teaspoon cayenne pepper

1/8 teaspoon ground white pepper

2 large eggs – beaten

1 large sweet onion – sliced very thin on a mandolin

1 Tablespoon course sea salt

1 teaspoon black pepper

3 pounds potatoes (about…after peeling and removing spots I might have had less)

non-stick spray preferably canola or vegetable)

1 cup panko – for topping

1 cup parmesan – for topping

1 teaspoon Hungarian Pepper – for topping

pinch cayenne pepper – for topping

pinch white pepper – for topping

Directions

Set oven to 350 degrees F. Get a large baking dish or half pan. Spray the baking vessel with non-stick spray and have a piece of aluminum foil also sprayed with non-stick spray that will stretch across the pan and won’t stick to the food.

Melt butter in a medium size pot on medium heat and then whisk in milk and cornstarch. Keep whisking so you don’t get lumps and keep it going till mixture is thick and it is bubbling. Next turn down the heat to low and stir in the cheeses. Then add the pepper sauce, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, 1/8 teaspoon white pepper and take off the heat and stir. Set to the side.

In a large bowl slice the onion very thin. Add the 1 Tablespoon sea salt and the black pepper. Mix. Do one peeled potato at a time over the onion mixture. When you are done each potato mix it threw the onions. The onions will keep the potato slices from browning and the seasoning will spread evenly. Keep going till you have finished the potatoes.

In a small bowl beat the eggs well and add them to the cheese sauce that should be just warm now. Pour the cheese sauce over the potatoes. Mix and pour mixture into the sprayed pan.

In a medium bowl mix together the remaining ingredients panko, parmesan, paprika, cayenne, white pepper and spread evenly over contents.

Cover with the sprayed foil. (clean side up and sprayed side goes against food)

After about 90 minutes in the oven it should be cooked threw and look like this. (you might want to check it at about 75 minutes)

You should let it cool a little bit before you serve.

I tried to show the layers of potatoes and the creamy cheese in-between. (it’s cold here)

“It smells Forking Delicious…Why can’t I eat any?’

Macaroni and Cheese Style Casserole

#CROWDPLEASER about 98% of the population will find this delicious!

The Forking Truth

 

 

 

 

 

Korean Style Pickled Cauliflower Recipe

 

 

Korean Style Pickled Cauliflower

I was reading a recipe about Korean Style Pickles and I thought I could do my spin on Korean Style Pickled Cauliflower. It’s very easy to prepare. Simply wash and break down the cauliflower in bite size pieces and place in a gallon zip lock bag. Then mix together the ingredients for the sauce and pour over the cauliflower. Shake the bag to coat the cauliflower, Place in the refrigerator. A few times distribute the sauce around the cauliflower let it sit over night in the refrigerator. The next day dress with a little scallion and a small amount of Korean Shredded red pepper. Overnight a lot of liquid comes out of the cauliflower and it shrinks and gets tender crisp and sucks up the flavor from the sauce. If you are a fan of Korean Food you should be a fan of this cauliflower. I thought of the cauliflower as a light but flavorful vegetable dish but my husband would prefer the Korean Style Cauliflower paired with rice, eggs and Korean style beef.

Ingredients for about 6 servings

1 medium cauliflower – cleaned up and broken down into bite size pieces

1 Tablespoons rice wine vinegar

1 Tablespoon gochujang

2 Tablespoons sugar

2 Tablespoons kosher salt

1 teaspoon sesame oil

2 garlic cloves – ground to paste

1 Tablespoon black vinegar

1/4 teaspoon ground ginger

pinch red pepper flakes

one scallion – to use next day – sliced thin

pinch Korean red pepper threads

Directions

Broken down cauliflower goes in a gallon ziplock plastic bag. Set a side.

In a small bowl combine everything remaining except for the scallions and Korean Red Pepper Threads.

Pour mixture in bowl into the bag of cauliflower and work the liquid all around.

Let it sit on the counter for a half hour to get the juices flowing.

Now place in the refrigerator. Turn the bag over every few hours during the day.

Leave in the refrigerator over night and the next day the cauliflower is ready to serve.

When ready to serve dress with some scallions and some Korean red pepper threads.

Korean Style Pickled Cauliflower

Serve with Korean Style Beef, rice and some soft eggs if you like!

Very flavorful and tasty!

Korean Style Pickled Cauliflower

The Forking Truth

7 lbs Eye Roast at 500 degrees 18 minutes cooking time Recipe

 

Eye Roast

Eye Roast is one of the easiest cuts of beef to prepare delicious, tender and moist. It also was on sale this past week at Safeway for $2.77 a lb for Angus Choice. I like the method that’s been around forever to cook the eye roast at 500 degrees. The beef must be in 3-4 pound pieces and then you oil and season the beef. After 15-20 minutes in the 500 degree F oven you shut it off and just leave the beef sit there for 2- 21/2 hours and wa la you got some easy tasty juicy tender beef. My trick is that I make a rack of vegetables under the beef and I use a great blend of delicious seasoning.  This isn’t the kind of recipe were you need to measure. Just wing it and it will come out great!

ingredients for about 20 servings

7 pound eye roast cut in half

1/3 cup (about) canola oil

1/4 cup kosher salt (about)

2 Tablespoons black pepper (about)

2 Tablespoons granulated garlic (about)

2 Tablespoons smoked paprika (about)

pinch ground cloves

1 large onion – cut in thick slices

12 large cloves garlic – smashed

2 celery ribs – cut in sticks

2 large carrots – cut in sticks

Directions

Set oven to 500 degrees F

Split the vegetables in two 1/2 pans

Cut a 7 lb eye roast in half and blot it dry and then rub with oil.

Put all the spices in a bowl and mix.

Sprinkle the spices all over the eye roasts and place each eye roast in a pan.

Place in the oven for 18-20 minutes. If you have a 4 lb piece you need about 20 minutes. After 20 minutes just shut the oven off and DO NOT OPEN THE DOOR. You need to leave in the oven till the meat is about 140 degrees F. Mine took 2 1/2 hours.

“OH MY!” “That smells FORKING GREAT!” “I FORKING need some!”

“He has no Forking manners.” “Yes, it does smell great but it needs to rest so I will rest too and then ME and the eye roast will be ready for each other!.”

Eye Roast

Let the meat rest about a half hour after you remove it from the oven.

Easy and maybe the best beef you ever roasted.

The Forking Truth

 

 

Got LOTS of Tomatoes & Eggplants make Alla Norma Recipe

 

Alla Norma

I sort of almost was gifted with a whole box of not so great tomatoes…you know the supermarket round cardboard tasting like kind…..and 8 small eggplants that were firm but were starting to rot near the tops so I either had to trash them or do a bit of work and make something delicious out of them.

To make the tomatoes delicious- they had to be cored and peeled.

Then I cut the tomatoes in thirds. The tomatoes were sprinkled lightly with sea salt and some extra virgin olive oil in half pans. The pans were put in a 225 degree F oven for 8 hours and reduced some.

While the tomatoes were doing their thing in the oven I used my other oven for the eggplants. I usually fry the eggplant for this dish but the eggplant always absorbs a lot of oil so I did the eggplant two ways on the oven to use less oil.

But first I sauté –

2 Tablespoons olive oil

3 green bell peppers – chopped

1 large sweet onion – chopped

5 red jalapeños – almost fine chopped

7 large garlic cloves – fine chopped

1 Tablespoon course sea salt.

I sautéed them till soft.

Next

1 1/2 cup dry white wine – let it reduce – put to the side

6 of the eggplants I cut in cubes and sprinkled with extra virgin olive oil. They went in a 500 degree F oven. I checked on them about every 15 minutes and mixed them up so they could get caramelized all over.

The other 2 eggplants I cut in half long ways and made cross hatch marks on them and also sprinkled them with extra virgin olive oil. They went in the same oven with the other eggplants at 500 degrees F for an hour.

They get scooped out like a mango or avocado. They have a buttery texture and more char taste.

In a pot add  the sautéd vegetables.

Season with –

1/4 cup sugar

1 Tablespoon ground aleppo pepper

1 teaspoon Hungarian sweet pepper

1 Tablespoon ground Urfa Biber Chili pepper

Add the eggplants

At this point the eggplant is very delicious and you just might want to use the eggplant as a bread dip.

 

The tomatoes aren’t done yet so you will put away the eggplant mixture. Tomorrow you finish.

After 8 hours I put the tomatoes away for the next day.

Day two-

I put the tomatoes in a 8 quart pot and cook them down some more on medium low heat for a few hours. These tomatoes are still not the meatiest or have the best flavor so I add two small cans of tomato paste and let the pot go another maybe three hours. Added a small amount of sugar.

Next

I add the eggplant mixture and let it cook together for about an hour.

added a small palm full of dried oregano

and a small palm full of dried basil

At this point it FORKING DELICIOUS so I let it cool on the counter and then put in containers for most to go off to the freezer.

Alla Norma

I know most people wouldn’t season the eggplant with Aleppo, Urfa biber and paprika but those ingredients make eggplant shine. My husband normally hates eggplant but when he tasted the sauce he said “That REALLY IS DELICIOUS” If you use better tasting salts and better tasting peppers your food will turn out more delicious! For the next few days my husband kept saying that is really GOOD Norma Sauce.

Alla Norma topped with a little parmesan and home made fresh ricotta

This kind of sauce is usually served with pasta and Italian cheese but you can serve it however the Fork you want.

Forking Delicious!

The Forking Truth