Category Archives: Forking Thoughts

Random Forking Items of Interest

My Last Meal at Christopher’s & Crush at Biltmore Fashion Park Phoenix AZ


Christopher’s and Crush Lounge Phoenix AZ

Christopher’s & Crush Lounge is a Contemporary and Classic French Restaurant located in the Biltmore Fashion Park in Phoenix…….. that is until near the end of this month January 2018. The lease is up at the Biltmore Fashion Park but it’s not a good-bye…….The Chef Christopher will be the Executive Chef at near-by Geordie’s at Wrigley Mansion and will later this year is expected to open a new Christopher’s as well…..Incase you didn’t know the Chef and owner Christopher Gross is a MULTI AWARD WINNING CHEF. Not only is he a James Beard award wining chef he is famous for an appearance on the PBS Television TV Show Julia Child and presented her with his famous Chocolate Mousse Tower. The Chef has also been known for cooking for a few past Presidents and much more!

The Famous Chocolate Mousse Tower

The atmosphere is a mix of contemporary and classic. Heavy silverware, crisp linen and crystal clear polished wine glasses grace the tables. Service is very professional and formal. It might seem old fashioned to some…..but old fashioned is sort of refreshing and special now and then.

From this part of the restaurant I’ve always been greeted by Chef Christopher himself at dinner time and while he was working always asked how things were and thanked us for coming….no matter how busy he was……

I enjoyed every past dinner and incredible wine dinners I’ve been to here. I’ve never dined here for lunch so I did that today!

Just like at dinner they started us off with the best French Baguette I tasted anywhere. The bread is shattering crisp and has a great structure like no other. The butter is also special….as it sure doesn’t taste like Costco butter……it’s a whole lot better! This butter is delicious…

I tried a Signature Plate that was written in Big Lettering without a description. Christopher’s House Smoked Salmon.

It’s a wonderfully detailed plate! It looks almost too pretty to eat. The main of the plate was buttery carefully smoked salmon that was masterfully sliced razor thin. The salmon was buttery, not too smokey and sliced so perfect that it melted in my mouth.

The fish rested over this very crisp thin crepe that contained a sort of magical fancy baby mixed green lemony salad. It seemed like the salad was gift wrapped. This salad seemed unlike any salad I had before…It seemed marinated but also crisp…different. Off to the right side of the plate is an edible spoon (I think it was made with squid ink?)……that contained a dot of creme fraiche how cute! (but not enough I needed a another dot more) Off to the side were rich crisp round toasts. This plate was something special…..Now this is dining out!

My husband tried the Wood Oven Bacon and Taleggio Pizza.

The pizza was good and the cheese used (taleggio) is an above average cheese that cost more and has more flavor than most cheese most pizza places use but pizza is not as special like the House Smoked Salmon Plate. Don’t get me wrong it’s still very good……

From the first time I dined at Christopher’s I found out that dessert is a must!!! Your meal is not complete until you have dessert at Christopher’s…..Among the very best you can get!!!!!!

Today the Lemon Tart was calling my name.

The dessert is detailed beautiful and very delicious! The lemon flavor in the tart is absolutely perfection. Not too sweet or too tart but powerfully lemon-ee with a light richness in a thin crust. The plate was also adorned with a rich custardy cream, berry sauce, the freshest sweetest mixed berries and a scoop of a mixed berry frosty confection in a tasty thin crust. This was a delicious elegant ending….

Last time was the Famous Chocolate Tower….(you need to see it again)

The Famous Chocolate Mousse Tower

Certainly Worth a Fork!

Worth a Fork!

YOU KNOW THINGS HERE ARE CHANGING! Next Month they are moving to the Wigley Mansion. I know things will change but am hoping the experience will be just as good there…….

The Forking Truth

My Forking Thoughts on Caramelized Creme Hershey’s Gold Peanuts & Pretzels Bar


It’s some sort of big deal that Hershey’s candy company created a new candy bar that doesn’t contain chocolate. The new bar is called Caramelized Creme Hershey’s Gold Peanuts and Pretzels. I think it sounds good. I feel I need to try it.

I open the package and it looks like no other candy bar I ever have seen before. Different size butterscotch colored pips that interlock like flooring. I take a whiff. It smells like peanut butter. The bar smells very appetizing.

I let one pip slowly melt in my mouth.

I don’t really get the caramelized cream. I guess the caramelized creme is the white chocolate Easter Bunny taste.

It’s very sweet but very peanut-ee.

I think it taste like Reeses Cup Peanut Butter filling that collided with a white chocolate Easter Bunny……But at the end of this all melting in my mouth I got a weird collection of grainy mess in my mouth. I pull the grains out and I can see They didn’t actually put pretzels in the bar. I got pretzel dust with lots of salt and Peanut dust……did I say lots of salt? I don’t like the grainy mess of the peanut dust and pretzel dust. It’s kind of like the bottom of the pretzel bag and bottom of the peanut jar stuff that you throw away……mixed with a white Easter bunny and a Reese’s middle.

The Hershey’s Gold is slightly too sweet for me and too salty….I’m a sweets fan….I do really love sweets. I do love me some frosting now and then.

I KNOW the bar would be so much better if it had small peices of pretzels instead of that bottom of the pretzel bag or pretzel box (Bachman’s) stuff. I also would like the peanuts to be either all smooth or chunkier instead of the bottom of the peanut jar stuff.

This bar sort of depresses me. Of course I DON’T KNOW how it was made but I think it’s made from leftovers. Leftover white Easter Bunny trash, Pretzel and Peanut Trash and some sort of Reeese’s leftover Trash.

Those are my Forking Thoughts on the New Hershey’s Gold Bar and I do note that YOUR THOUGHTS on the Hershey’s Gold Bar may Differ!

I note I don’t know How THE FORK the Hershey’s Gold Bar was made. Maybe they meant it to be this way?

The Forking Truth

Dash Mini Waffle Grill – Might be Worth a Fork?


I was at Sur La Table and they had this teeny tiny waffle maker called the Dash Grill. It makes four inch round waffles. I sort of thought about purchasing a real waffle maker but never did because I can’t stand the thought of a large appliance I’d rarely use. We very rarely ever eat waffles so I thought if this tiny $7.50 (normally $9.99)  appliance works it would just right for me and my limited waffle needs.

I follow the recipe for classic waffles that are included with the owner’s manual.

The recipe is very easy to prepare but it doesn’t say how long to leave the batter in the waffle iron or how many waffles it makes……So I flat out guess to leave the batter in for three minutes.

WOW my waffle came out perfect! and BTW it’s a very good recipe that I don’t have to change. The waffles are very light and fluffy and taste great!

The recipe makes 7 waffles.

Of course this mini waffle iron isn’t for everyone. I wouldn’t recommend for families that want to eat together. At three minutes a waffle it might take a very long time to feed a family.

There are pros and cons to the Mini Dash Grill


Cost $10.00 or less.

Doesn’t take up much space as it’s only as big as a fast food burger.

Comes with recipes.


Takes 3 minutes to make each four inch waffle.

You have to guess when your waffle is done.

It will take you forever to feed a family with this tiny waffle iron.

The Dash Mini Waffle Iron is very difficult to clean. While it does have a non stick surface that you are only suppose to wipe out it’s next to impossible to get in all the tiny nooks. I kept cleaning it and it still wasn’t clean…took me 4 times till I thought it was clean. Maybe I’ll try with a Q-Tip next time if………. it still works.

Hope I get to make a few new creations with My Dash Mini Waffle Iron! I’m really excited to make a waffle falafel or quick waffle bread sandwiches.

The Dash Mini Waffle Grill – Might be worth a Fork?….(That depends on how many uses I get out of it.)

I note that your experience may or may not differ….

The Forking Truth

The Forking Truth is that You are Not Always going to Agree with Review Site Ratings



I thought I’d try this particular restaurant because of location and also because on a popular review site it has a 5 star average on 263 reviews. Wow that’s crazy!  I’m thinking the food must be very good. That’s a very high average for a restaurant that’s only been in business a few years. I also must note that this particular restaurant is very casual and specializes in serving Hot Dogs.

My husband orders a Cheesy Beer Chili Dog.

It’s an ok hot dog….I read that they do purchase the buns they use from a local baker. This hot dog was topped with a not so flavorful processed cheese sauce and what my husband thought was canned chili.  It’s ok at best but not 5 stars……. For me five stars has to be be a flavorful fresh made cheese sauce and delicious flavorful chili topping maybe even on a house made dog like a place in Cave Creek offers from time to time with only a 3.5 star average.

I will only eat certain brands of hot dogs because of the 2015 Clear Foods Report on Hot Dogs.

345 brands of hot dogs were tested. Only Butterball, McCormick, Eckrich and Hebrew National actually contain what they list. I will only eat those brands meat dogs.

This hot dog place doesn’t offer any of these brands so I go with an Italian Beef with a side order of cole slaw. I receive this.

Take a closer look.

The meat in the sandwich is tasty but It’s impossible to pick this sandwich up because the roll disintegrated from all the oil. This sandwich sure isn’t even close to 5 stars to me. This is about a one star to me because I would never order it again and certainly wouldn’t recommend it to anyone. I should be able to pick up the sandwich and dip it into the jus. That is why it’s essential that an Italian Beef Sandwich be made with Italian Bread. This sandwich has failed at being a sandwich.

Here’s a close up of my cole slaw. Looks like a big frog threw up on the cole slaw.

It really wasn’t bad cole slaw but it sure isn’t 5 stars either.

I just don’t know HOW the FORK can this place earn a 5 star rating?     The owners seem nice and I know they work very hard but…..many restaurant owners are nice and also work hard…….

I don’t know why most people feel this food is five stars to them….?

The Forking Truth is that You are NOT going to Agree with Review Site Ratings all the time.

The Forking Truth

Most Memorable Food served to me In Metro Phoenix 2017


Memorable is something that’s not forgettable. It’s something that you think about from time to time. It’s been a tradition here on The Forking Truth to do Memorable Food Lists…..I’ve been doing them since 2014. Here is a list in no particular order of the most memorable foods I tried in Metro Phoenix in 2017…….Above was an individual Chicago Pizza I tried from a restaurant on the West Side. I hated the hard as a rock, inedible burnt crust and it was filled with so much cheese I actually felt sick from it. I know not all chicago style pizzas are like this one but I can’t stomach trying another Chicago Style Pizza for maybe another year yet.

On my first visit to Mora in Phoenix the Gnudi and the Sea Bream were Amazing. They were very memorable. The Gnudi were light as air and melted in the mouth. The fish (sea bream) tasted like it was just caught.

I’m not much of a wings person…but the Crispy Wings from Great Wall in Phoenix were quite good and very crispy!

Oh this was a bad memory…….They gave me a very large portion of steak that didn’t taste great and was chewy with a weird slimy sauce.  I remember some things on my plate tasted sour. I thought this food could also make my dogs sick. I ate the potato cakes and the tortillas. The waitress wasn’t even surprised that I didn’t want to take the meat home. This restaurant is located right by or in Carefree.

Chicken Rice Bowl

This Saffron Chicken and Rice Bowl from Saffron Jak in Phoenix was Delicious! It was different…extra tasty with tahini under the chicken.

This Pizza was from Lamp Pizza in North Scottsdale was maybe the best pizza I had this whole year. The crust and very flavorful toppings were really great and this pizza had THE PERFECT CHAR….char is delicious until it taste burnt…This was really great char. Really great flavors here…This pizza was memorable and delicious!

This pasta was served to me at Bottega Pizzeria Ristorante in Glendale. Absolutely perfect in a delicious perfect sauce.

Corned Beef and Cabbage Pierogis from The Twisted Italian in Peoria are memorable! Have you ever had corned beef and cabbage pirogies before? I don’t think I’ll ever forget corned beef and cabbage pierogis.

The Fiery Hot Catfish was something to reckon with from Original Cuisine in Mesa. I usually don’t care for the muddy taste and slightly jelled texture catfish has sometimes. In the right hands and with enough spices and heat Catfish can be Forking Delicious! I piece I pulled off was almost like eating super spicy fried chicken. Also at Original Cuisine they made these little Rice Dumplings with a RICH sweet sesame filling that were so new and different to me…They also seemed like a tahini treat to me.

I had a Smoked Brisket Sandwich with Asian Slaw from Ocotillo in Phoenix. It might have been the most delicious sandwich I had this year.

My pictures and words could never do the Tomato Dinner from Cafe Bink in Carefree AZ Justice.  It was the most incredible dinner I had in Metro Phoenix this year.

The Tuna Lollipops from Nona Cafe in Old Town Scottsdale were truly amazing. If you see them on the menu you must get them.

The food from this particular restaurant in Phoenix is good but this Apple Pie they serve here SHOCKINGLY FORKING AWFUL. It’s not sweet. It lacks spice. The apples are hard. The dough taste raw and the ice cream taste like some sort of government surplus budget confection. I think a pie from the .99 cent shop would taste a whole hell of a lot better than this pie.

This Tuna Sandwich is from Stock and Stable in Phoenix. It’s only a simple tuna sandwich but it surprisingly taste elevated. It was very good!

This restaurant in Phoenix served me a very large grilled Chicken Sandwich on a delicious fresh baked bun. They also made with an enormous side of slaw. This sandwich would have been two meals if the chicken wasn’t like just like chewing on a steel belted tire. So it wasn’t even one meal.

Crispy Eggplant from Cafe Bink

Would like to enjoy the Crispy Eggplant from Cafe Bink again!

$13.99 Salad from a Mexican Restaurant in Phoenix AZ

This was one of the most uninspired things I ever had anywhere. The chips and salsas were even worst. This is what nightmares are made of. Instead of me paying for this salad…This restaurant should have Forking PAID ME to eat it.

The sandwiches from Pasto di Forno in Scottsdale are made on unusually great house made bread. They are very memorable. The Bread is so FORKING GOOD! Everything was really good actually.

The wine, the bread, the food the dessert were all AMAZING from Christopher’s in Phoenix. Up there for one of the best dinners I had this year. Everything was perfect and mouth watering. It’s always a joy to experience really perfect food.

Zabari Mediterranean in Phoenix was the best overall Mediterranean Restaurant I’ve been to this year. The Chicken Shawarma is to die for as well as the Tomato Salad and outstanding falafels.

The Food was really great from Mowry & Cotton in a Scottsdale Resort but it was this incredible Dessert that was the most memorable. Look at the apple…It’s Ice Cream!

The Barrio Gran Reserva was pretty darn Forking Amazing. Tried many things I never had before that were all delicious and had no idea some sort of smoked yam could be amazing! This was really very special!

This should have been a good memory but sadly it’s just another nightmare. I hit this restaurant in Scottsdale when they were in-between chefs. I can only imagine they let the dishwasher take a swing at cooking this night. I got crappy fishy tasting fish topped with sour tomato paste and surrounded with yellow splats that resemble vomit and gooey pierogis that didn’t taste right. I know they got a new chef since but I’m still frightened to try them again.

The Spinach Raviolis in Walnut Sauce and the Strawberry Gelato are PHENOMENAL  from Fabio on Fire in Peoria AZ.

So Happy that Nagoya Sushi opened on the West Side (Peoria). They serve the best tasting sushi on the west side. The sushi is very good here. You sure won’t find better tasting spicy tuna rolls ANYWHERE!


Spiciest thing I ate this year came from Famous 48 in Old Town Scottsdale. The Nashville Style Hot Chicken Sandwich is FORKING HOT!

FnB makes the most incredibly crafted vegetable plates I ever had. The plate on the left is a Hungarian fried bread topped with garlic aioli, potato chips radishes and cured egg. The plate on the right is Butterkin Squash in a sort of mole made with pumpkin and sesame seeds and topped with quinoa.

I went to this small little hole in the wall kind of restaurant that has a 5 STAR rating on a popular review site. Maybe my expectations were too high ?…..263 reviews a 5 star rating and this was the Cole Slaw from this restaurant.

Isn’t this strange? It Forking Looks like a Big Frog Threw up on my Cole Slaw. I don’t think I’ll forget it anytime soon. The rest of the food was another story you might hear latter.

That was the most memorable food from Metro Phoenix that was served to me in 2017. Happy New Year and Take Care. I don’t know WTFork will be served to me next year!

The Forking Truth

Some of the Forking Food I Prepared in 2017


Here’s some of the Forking Food I prepared in 2017. Of course this isn’t everything. I did most of the meats I prepared the same as in past years so there isn’t much meat pictured here today. This above photo was pickled vegetables and some pickled and hard boiled eggs.

Chef Vivian Howard’s “Best Picked Beets I Ever Ate”

Pickled Jalapeños

Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

Crispy Roasted Potatoes

Pastrami Style Brisket

Romaine dressed with Avocado Caesar Dressing

Eggs in Spicy Eggplant Sauce

Bavarian Inspired Potato Dumplings

Pastrami Potato Plank Sliders

Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

Crispy Poultry Skin

Lemon Verbena Water Ice

Lidia’s Marinated Winter Squash

Italian Style Eggplant White Bean Dip

Reduced Fat Potato Green Pepper & Eggplant

Kabocha Squash Pie with Coconut Crust

Modern Reduced Fat Avocado Green Goddess Dressing

Forking Awesome Kicked UP Waldorf Inspired Salad

Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds

South West Style Vegetable Stuffed Pepper

Fat Free Beet Horseradish Dip or Spread

Eggplant Tahini and Roasted Pepper Bread

Hatch Chile and Cheddar Mashed Potatoes

Forking Delicious Hatch Chile Macaroni and Cheese

Really Terrific Sweet Banana Bread

Hatch Chili and Roasted Red Pepper Challah Bread

Chicken Rosemary Meatballs

Butternut Squash Risotto

Bread and Butter Pickle Recipe

Levant Inspired Butternut Squash and Israeli Couscous

Portuguese Inspired Meatloaf and Sauce

Buffalo Blue Cheese Topping For Potato Pancakes

Sweet and Spicy Hatch Chili Corn Cakes

Carrot and Toasted Coconut Salad


Spinach and Cheese Scaccia Bread

Moroccan Inspired Potato Salad with Harissa and Preserved Lemons

The Ultimate Cauliflower Dish

Arugula Balsamic and Tellegio Pizza


Spicy Tomato Jam

Potato Cakes so easy you don’t need a recipe recipe

Spicy White Bean Green Chili (Vegetarian or with Chicken)

Forking Delicious Baked Crispy Cheddar Cauliflower

Quinoa Butternut Squash Salad with Pine-nuts and Barberries

Slow Roasted Crispy Sunchokes with Seafood Mushrooms, Green Garlic & Jalapeños

Summer Time Lemon Verbena White Chocolate Chip Cookies

Onion Rolls

Spicy Potato Salad with Fennel, Calabrain Chili Peppers and Toasted Pine Nuts

Spicy Turkey Meatballs Stuffed with Raisins and Pine Nuts

Asian Inspired Meatball Stuffed Wontons

Alla Norma topped with home made fresh ricotta

Eye Roast

Alla Norma

Spicy Thai Basil Potatoes

Macaroni and Cheese Style Casserole

Spicy Hatch Chili and Peach Brownies

Korean Style Pickled Cauliflower

No Oil No Mayo Mexican Inspired Potato Salad

Masa Potato Dumplings

Carla Hall Inspired Hot Fried Cauliflower

Kobocha Squash no churn Ice-Cream

Spicy Mexican Style Cole Slaw

Mediterranean Style Lemony Cucumber Salad

Baked Cod Cake

Fresh Ricotta Gnocchi with Pesto

Socca Bread

Asian Slaw

Indian Inspired Spicy Cauliflower with Pistachios and Grapes

Pimento Cheese Stuffed Potatoes

Pimento Cheese Potato topped Oven Fried Green Tomatoes

Mild provolone on top of the crust and then topped with sauce (so the cheese doesn’t burn) also better for re-heating….I note this isn’t my normal recipe for pizza……here was 00 flour and I used recipe on package….someone was mad at me for not doing my regular pizza.

Home made ricotta, seasoned spinach with onion, walnuts, evoo and parmesan on 00 recipe for pizza…not my normal pizza.

Purple Sweet Potato Blackberry Pie with Coconut/Almond Crust

Brussels Sprouts Baba Ganoush

Oven Fried Turkey Wing also did Sous Vide Breast, Steam Roasted Legs, Gravy, Mashed, Sweet Potatoes with Cherry Peppers, Onions and Balsamic, cranberry mango habanero sauce and other stuff.

Cornbread Stuffing

Regular Stuffing


Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

Duchess Potatoes (The Special Occasion Potato)

Baked Stuffed Zucchini Blossoms & Baby Zucchini

Crispy Cheese Stuffed Red Corn Grit Cakes over Seasoned Spinach & Chestnuts and Topped with Italian Style Sweet Tomatoes

That was some of the Forking Food I made in 2017 I don’t know WTFork I’ll prepare in 2018!

The Forking Truth


Forking Thoughts on Ecuadorian Kiwa Native Andean Potato Chips


I have a special interest in unusual produce and flavors so when I came across these South American Potato Chips I was very excited to try them. South America is known for countess varieties of potatoes and these black hearts and red heart potatoes for sure are one I’ve never heard of or came across before.

I start by opening the bag and take a whiff.

The chips are pretty but I don’t smell much of anything. If I keep trying I can detect a fried kind of smell. Like anything that’s fried.

I spill some chips out of the bag.

The chips are very small and must come from tiny potatoes.

They are very light or delicate in texture. Half-way between a real potato chip and a formed Pringles kind of potato chip-like product.

The flavor is natural but not real strong. They taste sort of like instant potato flakes and are almost sweet. There is another taste like a slight bitterness in the background…… Like the way east coast wet fall leaves smell…….It’s the same in taste in these chips….. These chips almost lack salt….maybe if more salt was used I wouldn’t be able to taste the flavor of the chips?

Very interesting layers of flavors here. Delicate natural sweet potato flavor that’s edgy with a delicate earthy bitterness.

They do leave an oily taste and greasy finish in the mouth.

But for sure are a far better chip than most I’ve tried.

Your experience may or may not differ.

The Forking Truth


Every FORKING THING is Subject to Change


I recently went to a new Korean Restaurant that was fabulous on my first visit.

On my first visit they started us off with 17 delicious side dishes. Our server also told us what each of the side dishes were.

This time we received 8 side dishes that were just delivered without a mention of what they were and some old brown salad.

We came back to try the BBQ and ordered Bulgogi and Short Rib.

The Bulgogi is tasty and was prepared with a delicious marinade but the meat never got to develop any caramelization and came out almost braised. It was still good………..

By now the BBQ was a little hotter and the Short Rib developed a little caramelization. The meat was a little chewy with a small amount of grizzle. My husband finished the Short Ribs for us.

They also served us a Vegetable Tofu Soup that was like a Asian Tomato Vegetable Soup with lots of soft tofu….I never had soup like this before. It tasted like Tomato soup goes Korean. It wasn’t really spicy just tasty.

Last time they cleared our plates.

This time they let the plates all pile up.

I really enjoyed my first visit to Seoul BBQ & Sushi. This second visit was still ok but not GREAT like the last visit. It might be partially due to the server I had this time………..I’ll still go back to try the off the menu items and see how that goes again sometime.

The FORKING Truth is the EVERY FORKING THING is subject to change and YOUR or MY Forking Experience may or may NOT differ.

The Forking Truth

The Forking TRUTH is that Honest reviews get Filtered Out on a Popular Review Site.


The Forking Truth is that I happened to notice on a popular review site (that begins with a “Y”) that honest updates to reviews by this site’s advertisers get filtered out.

It is a fact that the last two reviews I tried to update by this particular site’s advertisers got filtered out. I was very surprised because I have a high activity writing reviews on this site. It’s also very hard to tell if your review got filtered out on this site because if you are signed in it appears that your review is still there. You actually have to do some fishing around by signing out and search the filtered reviews to find out if your review was filtered out.

It’s a fact that in both the reviews I tried to update that my more current experience wasn’t as great. This site will not let me tell the truth about my experience possibly because these businesses are both ADVERTISERS on this site.

The Forking Truth is that honest reviews get filtered out on a popular review site.

I randomly stumbled on to this when I was reviewing filtered out reviews. (These are two updated filtered out reviews)


I also tried to contact this review site on this matter on their website, on twitter and on Facebook and didn’t receive any reply. I found that it is impossible to communicate with this particular website.

I DO UNDERSTAND that any review site can remove what ever they want. It’s their website and they can do whatever they want.

On this particular review site they do note that they use automated software to determine the helpful reviews. They also note that they also determine what they want to post by the reviewers activity on this particular website AND they also note that Paid Advertisers get no special treatment.

My personal experience seems to have differed………..

Well any who…..

Here you go!

Now that was THE FORKING TRUTH……………..

The Forking Truth

Most Viewed and Pinned Recipe of 2017


Cook’s Country Potato Cheddar Pierogi

On PBS TV they featured Cook’s Country Recipe for Pierogi. My site has gained a massive amount of followers since. I noticed on days that the Pierogi recipe is aired on PBS I always get 100 to over 200 views on the Pierogi. It was a no brainer…….. I had to prepare the Pierogi recipe as soon as I noticed it in the Cook’s Country magazine over a year ago. I thought the dough was amazing…It was so easy and came out so well….You don’t even need a pasta maker…just roll the dough out easily. I did my own few minor tricks to the filling to add a little more flavor….My trick of just boiling the potatoes with onion, garlic and a hot pepper do make a difference…I also know that pierogis are just boiled the first day and the leftovers are usually fried with some onions. I know that hundreds of people a week have searched for this recipe….on The Forking Truth… here it is again because everybody loves this recipe. I do note that I didn’t change Cook’s Country Recipe but I am only telling you that I boiled the potatoes with onion, garlic and a hot pepper to add more flavor to the filling.

Ingredients for about 33-44 pierogi….about 8 servings. (leftovers freeze well and don’t get soggy)

1 lb russet potatoes cooked and pealed (I added onion,a hot pepper (I used a banana pepper) , and garlic to boil with potatoes for more flavor…then threw them out)

4 oz sharp cheddar cheese shredded

2 Tablespoons butter

salt and pepper to taste

2 1/2 cups bread flour

1 teaspoon baking powder

1 cup sour cream

1 large egg

1 large yolk



Sift dry ingredients together. Use stand mixer with dough hook and mix on medium high for 8 minutes. Transfer dough to a floured board. Cover with plastic wrap and refrigerate.  Once dough is chilled roll dough 1/8 inch thick in 3rds. use 3 inch cutter and add a spoonful of filling and shut and seal with water.


The potatoes, cheese, butter salt and pepper get mashed together and set to the side.

Boil the pierogis in salted water.

Fry leftovers with onion and butter.

Everyone will FORKING Love this recipe! A great big THANKS to Cook’s Country for coming up with this FABULOUS Recipe!

This was the most viewed and pinned recipe on The Forking Truth in 2017.

The Forking Truth