Monthly Archives: March 2017

Latin Inspired Red Lentils Rainbow Chard Dates and Almonds Recipe

 

Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds

I was inspired to create this dish after dining at Deseo Latin Restaurant in Scottsdale AZ. Deseo’s version was different but some of the flavors that stood out to me are in this dish. I did write about this dish before about three years ago but at the time didn’t actually post a recipe. Everyone who has tried this dish in my house said that it was very good and delicious! This is a very easy mostly one pot recipe.

Ingredients for about 6 servings.

1 lb red lentils – washed and inspected

1 bunch rainbow chard – cleaned – leaves torn off in pieces from stems and stems chopped

12 oz roasted tomatoes (or canned whole with puree is fine…over 12 oz works too)

1/2 sweet onion – chopped

3 garlic cloves – chopped fine

4 cups vegetable stock (or slightly more if you want it thinner)

17 dates – pit removed and chopped

1/2 cup almonds – skinless is preferred

4 Tablespoons extra virgin olive oil (1/2 in the beginning with the onions and the other half with the almonds)

1/2 teaspoon black pepper

1 teaspoon Nora pepper ( you probably don’t have Nora Pepper and the second choice would be Aleppo pepper that is very similar…both are fruity pepper with very mild heat…Nora pepper is slightly smoky. If you don’t have either Nora or Aleppo pepper just add a pinch of paprika and a little bit of any pepper you like to taste)

7 oz manchego  cheese – shredded

Directions

Two Tablespoons of olive oil on medium high in a pot. In few minutes the onions will be transparent and then add rainbow chard stems. Keep it going another minute or two till chard stems are soft and then stir in garlic. Now stir in rainbow chard till wilted. (about a minute). Remove from pot and put to the side.

To pot on medium high heat add stock, tomatoes, black pepper,  lentils and bring to boil. Now reduce to simmer till lentils are soft. (about 1/2 hour or so)

Set oven to 300 degrees F.

During this time toast your almonds. On a sheet pan drizzle a Tablespoon of olive oil on the pan and add almonds. Drizzle another Tablespoon all over the almonds and put pan in oven till almonds got a butterscotch color. (Around 20 minutes)

Add remaining ingredients and almonds when they are done. Stir in cheese last.

Taste for seasoning adjustments and adjust if needed.

Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds

You will find this dish unique and delicious. Maybe the most delicious lentils you’ve ever tried!

#crowdpleaser

The Forking Truth

 

 

New DiFferent Weird and Special Edition Foods out there March 2017

There is always something new, weird different or special edition out there in the food world. I never know what I’ll come across when I go to a store. This month I came across many new crackers and many new boxed cereals. Here are pomegranate gummy bears..Who …knew pomegranate flavored gummy bears are out there!

Jackfruit in BBQ, Teriyeki and Tex-Mex flavors. That’s different! I haven’t come across Jackfruit outside of the Asian Market.

New Italian 4 Cheese Cheez-It Sandwich Crackers…Sound Tasty…don’t know if they are…

 

New Cheez It Duoz…..Bacon and Cheddar and Jalapeño and Cheddar Jack…..again sound tasty but I don’t know if they are….. I see the Pringle Mascot on the box with Cheez It……..?????? Didn’t know Pringles and Cheez It Brands might be related…?

Another “New” Forking Cheez It. This one is for when you don’t really forking want Cheez It Crackers and you need to mix in Pretzels, Pop Corn and M&M’s to thin out all them Cheesy Crackers.

New Town House Spinach, Artichoke and Feta Crackers….Sounds like the dip is included…

Strawberry Tiny Toast Cereal…looks cute. I wouldn’t use butter here.

NEW Jif Peanut Butter and strawberry Jelly Cereal……?

very berry Cheerios……..?

Star Crunch…..a leftover from this past Christmas Season…..I didn’t spot any brand name on this box……seems really forking odd to me……

Limited Edition Cap’N Crunch’s Blueberry Pancake Crunch Cereal…Sounds fun….

Girl Scouts Thin Mint….Cereal?…..Like the cookies?…How the fork can they do that?

On the top of the box it reads cereal…….Lower on the box in the blue section it says “REAL” mini chocolate chip cookies……Can’t be both!…WTFork!

NEW Hershey’s Caramel Cookie Layer Crunch…….? Don’t know about these….?

Some sort of Hot Buttered Rum Chocolate Bar…Ummmm..I was tempted………….

Here’s some sort of Forking Oreo Candy Bar…it says it’s new….I think I’ve came across something like them at the Asian Market a few years ago….????

Here are Oreo Eggs……..WTFork?

I also came across seasonal treats for dogs.

“Forking Seasonal Treats for Dogs…….WTFork?”

Spring Lamb and Rosemary Dog Treats.

Spring Chicken and Rosemary Dog Treats.

Cream Cheese, Carrots and Cinnamon Carrot Cake Treats!

Now back to people food.

Harissa Rubbed Fontina Cheese…yes I picked this one up and it’s Forking Delicious. I’ll have to forking buy it again before it’s gone.

 

Aren’t these radishes Forking Gorgeous! They sure are different!

Limited Edition Peeps Oreo Cookies…….Don’t know about these…?

I think the most different thing I came across was…..

The Vanilla Caramel Brownie Stuffed Marshmallow Peeps Birds. So I think the white marshmallow birds are stuffed with caramel and brownie. Think about it…….Creative kids can sure have a lot of fun with this Easter Basket Treat on Easter.

That was the New, Different, Weird and Special Edition for March 2017. Who knows WTFork I’ll come across next month.

The Forking Truth

OMG Hatch Chile and Cheddar Mashed Potatoes Recipe

 

OMG Hatch Chile and Cheddar Mashed Potatoes

These are those OMG Mashed Potatoes with Hatch Chile and Cheddar Cheese. I had no idea that many people have trouble making mashed potatoes. This past Thanksgiving I saw on the news that the most looked up recipe on the internet in Phoenix AZ was mashed potatoes. Who Knew! I happen to have a few tricks for better tasting mashed potatoes. I infuse the boiling potatoes with garlic, onion and a hot pepper…(for this recipe I used a jalapeño) and sea salt. For Thanksgiving I do rice the potatoes but here I just hand mashed the potatoes, seasoned them perfect and added cheese and fire roasted Hatch Chile till it tasted perfect. The Hatch Chile is popular in the fall time here in the South West. People that live here where the New Mexican pepper Hatch Chile is sold stock up on them for year round cooking. I find that the flavor of them is just right now for all your cooking needs as the Hatch Chiles I purchased in the fall were incredibly fiery hot and now they are toned down and just delicious!

Ingredients for about 12 servings

3 lbs potatoes – peeled – big ones cut in half. ( I like reds but either potato is fine)

1/2 onion – skin removed and leave whole (just for boiling with potatoes)

3 garlic cloves – (just for boiling with potatoes)

1 jalapeno – cut in half longways – (just for boiling with potatoes)

1 Tablespoon course sea salt (for boiling with potatoes)

2 teaspoons course sea salt – (for seasoning the mashed potatoes)

4 oz unsalted butter

1/2 pint heavy cream

1 cup xtra sharp aged cheddar cheese – shredded – (white cheese will look better)

1/2 teaspoon black pepper

1/8 teaspoon white pepper

5 oz Fire Roasted Hatch Chiles – stem, seeds, and most of skin removed. – chopped -(******NOTE the amount of Hatch Chile may differ depending on how the heat is or how fresh or how long the chiles were in the freezer and also by your taste…) THIS REALLY MATTERS…..because the heat can be 10x hotter sometimes !!!!!!!!!!!!!!!!!

Directions

Add potatoes, onion, garlic, jalapeño and 1 Tablespoon of salt to your pot. Fill with water till the potatoes are covered well. Boil till fork tender. (about 10-15 minutes)

With a slotted spoon remove the potatoes to a colander and drain. Discard onion, garlic, jalapeño and water.

While your pot is hot melt the butter and add remaining spices. You can turn off or turn to low after butter is melted because the potatoes and the pot will remain hot and the rest goes by fast. Add the potatoes and mash with a hand masher. Add cream and mash more and then add cheese and mash more. Lastly add in the Hatch Chiles….(maybe not all at once so you can control the taste)

These Hatch Chile and Cheddar Cheese Mashed Potatoes are certainly a #Crowdpleaser (if you make the right call on how much hatch to add)

Hatch Chile and Cheddar Mashed Potatoes

The Forking Truth

Dining with Dogs March 2017

 

I’m off to Sardella’s Pizza in Peoria AZ

Dining with Dogs is just a “Fluff” Story about taking my dog(s) out to eat. There are a bunch of rules and things you should consider when dining out with dogs. We have many restaurant patios in Arizona but not all restaurants are dog friendly. It’s always best to call any restaurant the day you plan to visit to make sure it’s ok to dine with your furry friend. Dogs are to dine close to your side. Dogs are NOT to sit on restaurant furniture and dogs are not to eat off of restaurant plates. you NEED to be aware that most of the food you eat can be harmful or toxic to your dog and you need to review a dog friendly food list from your veterinarian. Basically small pieces of sauce free plain meat and certain vegetables are safe. It is also a good idea to visit restaurants with your furry friends at off times because sometimes you come across people that don’t like dogs there and it’s good to avoid non-pet friendly people.

We had a very tough month because we lost our beloved Louie to cancer. We thought for our first dining out with Dogs without Louie that it would be best for a new memory.

We picked a family owned business called Sardella’s. It isn’t fancy but they offer a comfortable patio and they serve pizzas, pastas, wings, salads and calzones.

We started out by sharing a generously sized salad made with romaine, spinach and artichokes.

This is only part of the salad.

I kept her busy with plain romaine and spinach.

Then they brought us garlic knots for dining in.

The complimentary garlic knots are tasty….Then our pizzas arrive….

“Pizzas!”

We have a sausage pizza and a pomodoro pizza (cheese pizzas with garlic, tomato, ricotta cheese, basil and Italian seasoning)

I do note that Bread, Cheese and Garlic can be very harmful to dogs. My dog is over 90 pounds and can digest cheese. I am very careful and only give her a very small amount of mostly cheese to taste the pizza.

“Oh that was so tasty!”

“All three of us really like the Pomodoro Pizza Best!”  “It’s special and has the most going on with it.” “The Pomodoro is a nicely seasoned pizza accented with mounds of milky creamy ricotta and slices of sweet roma tomatoes that cut threw the richness.”

“The Forking Truth is that I enjoyed my fist visit to Sardella’s.”

www.SardellasPizza.com

“We are on our way to Lamp Cafe.”

We were on our way to Lamp Cafe but all the patio seats were taken so we went next door to Lamp Pizzeria.

Both Lamp Cafe and Lamp Pizzeria have small but comfortable patios with umbrellas that face each other.

We started by sharing a salad called a Union Salad that was great for sharing.

Two pieces of delicious charred crusty bread, fresh romaine, onions, sweet tomatoes, white beans, provolone cheese and toasted pine nuts.

“I got to eat some romaine lettuce and some beans!”

Then we shared a Neapolitan Style Pizza named the Grandma Pizza.

This is a very flavorful pizza made with provolone cheese, garlic tomatoes, onion and chiles. This pizza was very thin but also was foldable …..if you should desire to fold……with good flavor and the perfect amount of char. It’s a nice light pizza that doesn’t weigh you down. Although it wasn’t needed….. but just for fun we had to have a side of Calabrian Chile Oil that was delicious.

I really enjoyed myself at Lamp Pizzeria!

www.LampPizza.com

I’m on my way to Cucina Tagliani in Glendale AZ

Cucina Tagliani is a family friendly type of restaurant that serves American Style Italian Food. We had the Grilled Salmon with Asparagus and Spaghetti Squash and the Spicy Sausage Rigatoni.

Everything is tasty and all is ok!

“I got some rigatoni”

“I really enjoyed spaghetti squash and salmon!”

“I did alright at Cucina Tagliani”

www.CucinaTaglini.com

That was dining with dogs for March 2017. We hope to see you next month!

The Forking Truth

In Memory of Louie 5-5-2001 – 3-3-2017

 

 

A Fiery Hot and Numbing Taste of China in Mesa AZ at Miu’s Bistro

 

Miu’s Bistro serves authentic style Chinese Foods that includes the hot and spicy mouth numbing Sichuan Style. This is a very small restaurant with only a few tables and a three booths that isn’t fancy. They also seem unaware or don’t care about looking like Christmas to all in March. Miu’s Bistro has an outdoor banner with Christmas trees and the inside Christmas garland and lights. If you’ve visited the former Miu’s Cuisine Restaurant then you know they had a Christmas Tree set up in the middle of the restaurant all year long. They also didn’t purchase a new sign yet and the sign out side at the time of my visit 3-17 reads Ding Hao Shanghai.

The menu isn’t for everyone that thinks they love Chinese Food.

One page of menu that may be in the process of change.

We start out out cucumbers in Spicy Sauce.

It’s not for the faint of hard or people with delicate stomachs. It’s mouth numbing fire carried by oil on crispy light cucumbers, freshened up with a little cilantro. It makes you feel like you ran a mile without getting tired. It’s a legal rush.

I wanted to try something new that I wasn’t familiar with so I tried Spicy Chicken on the bone with Vine Pepper. I don’t know what kind of pepper is the Vine Pepper but I did spot jalapeños floating on the top.

Large Bowl in the middle is Spicy Chicken on Bone with Vine Peppers

This dish, the Spicy Chicken with Vine Peppers is another fiery, mouth numbing dish. It’s soup-like but it’s not a soup. The flavors are unusual to me but start with a very developed tasting chicken stock, I taste cumin and something very citrus. They really give the chicken the chop here that’s very flavorful and moist but almost impossible to eat to me. This might be a half of a small chicken that’s chopped in very small pieces and contains soft skin and shards of broken bone everywhere. Actually I’m afraid I’ll choke on bone. I’ve had a similar dish at a Taiwanese Restaurant where they prepared the chicken the same way so this way of preparing chicken in Asian Cookery. I watched someone else in the restaurant having the same or similar dish and that person was constantly spitting out bones like it was nothing. It seems that some people are used to this kind of dish.

My husband gets the Flour Steamed Pork that our waitress told us was the most requested dish in the restaurant. She said most people order two orders each. One for now and one for latter. I’m guessing this is a Chinese Comfort Food I never heard of.

The Flour Steamed Pork is surrounded by potatoes. My husband said it was different and almost like eating an Asian Tamale.

Miu’s Bistro  certainly was like a Taste of China in Mesa AZ.

Currently Miu’s Bistro website is not up and running but you can find them on Facebook.

The Forking Truth

 

Lemon Verbena Water Ice Recipe

 

Lemon Verbena Water Ice

I got these beautiful locally grown Pink Lemons and Lemon Verbena from the Farmers Market so I thought of Lemon Verbena Water Ice since it’s already heating up in sunny Phoenix Arizona. It’s easy to make and comes out delicious, light and refreshing.

Ingredients for about 6 servings

1 bunch of lemon verbena – chop very fine about 1/2 a teaspoon and leave the rest whole

1 cup fresh squeezed lemon juice plus all of the zest from the lemon grated ( I used 4 bigger and very juicy lemons)

1 1/2 cup sugar

1 1/2 cup water

Directions

Bring the water and sugar to a boil with the lemon verbena (minus the 1/2 teaspoon of chopped)

Reduce to simmer and let it go about five minutes.

Turn off heat and let it sit till just warm.

Remove verbena branches and throw away the branches.

Pour sugar water in a freezable container. Add the lemon juice, zest, and 1/2 teaspoon of finely chopped lemon verbena.

Set in freezer. Fluff about six or seven hours latter with a spoon. Over the course of the next fourteen hours you need to fluff the ice mixture up about three more times. I thought the texture becomes most perfect on day two after one day of sitting.

Lemon Verbena Water Ice

Enjoy! It’s really delicious! It’s the most refreshing water ice I ever tried!

The Forking Truth

My Forking Thoughts on Lay’s Garden Tomato and Asiago Potato Chips

 

I saw the new Lay’s Kettle Cooked Garden Tomato and Asiago Flavored Chips and thought the flavor seems appealing so I thought I’d give these a try.

I do note that these new edition potato chips run much more expensive than a regular large bag of Lay’s Potato Chips. This is a smaller bag and it cost $4.29 (8 1/2 oz) and a regular bag of Lay’s cost around $3.50 for 14 3/4  ounces.

I open the bag and it does smell like Italian Cheese possibly of an Asiago Variety.

I notice the chips seem to be on the smaller side and not all but most of them are folded and the chips are flecked with what looks like seasoning.

I taste one chip. It has a very sharp crisp crunch and does have some potato flavor. The dominate flavor I taste is sort of buttery asiago cheese followed by a little Italian Seasoning. It sort of taste like a frozen pizza.

I eat more and I sort of forget about the Italian Seasoning and I get more sort of buttery asiago kind of taste.

I hardly get any fresh tomato taste…it sort of blurs with the Italian seasoning.

My rating due to my taste….

1/2 a Fork….OK at best…and not the worst.

I have to give Lay’s credit for improving the taste of a Kettle Chip. Other Kettle Chips I’ve taste usually lack potato flavor and these Kettle Chips actually contain potato flavor. For me the asiago taste is believable but I’m not sure why they made it buttery.

I would be more excited about the chips if the Garden Tomato taste was more part of the equation to this flavor formula.

You taste and opinion may differ from mine.

The Forking Truth

Reduced Fat Potato Green Pepper & Eggplant with Black Garlic Recipe

 

Reduced Fat Potato Green Pepper & Eggplant

This Chinese INSPIRED recipe is based on a Chinese Recipe vegetable recipe where all the vegetables are fried separately and then combined quickly in a stir fry. I tried this similar dish at Miu’s Cuisine that used to be in business in Tempe AZ. On Miu’s menu the dish was named #102 Triple Delicacy. All these years latter I keep remembering how delicious the combination of potatoes, eggplants and green bell peppers are. I do fry eggplants sometimes but I know that eggplants can absorb a great amount of oil so I opted to roast all the vegetables till I got them brown like fried. I then made the sauce and tossed them all together. The potatoes and bell pepper brown up very easy but the eggplant is a lot of work and would have been easier and much quicker to just fry. If you have a few hours you might want to give this recipe a try. After I whipped up this dish my husband ran into the kitchen and said the house smells like a Chinese Restaurant. What I came up with isn’t  Miu’s but it’s not oily  and does taste great!

Ingredients for about 4 servings

2 medium sized eggplants (I used regular eggplants) – peeled and cut into stir fry size pieces.

1 1/2 cups water

2 green bell peppers – core and stem removed – rough cut to bite size pieces

3 potatoes (I used 3 very large red potatoes) sliced about 1/4 in. thick big pieces cut in half

fresh ground sea salt ( a light sprinkle)

fresh ground black pepper ( a light sprinkle)

neutral non stick spray I used canola

2 Tablespoons toasted sesame seed oil

1 inch ginger – grated

4 garlic cloves – ground to paste

1 teaspoon asian chili sauce

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

2 Tablespoons dark brown sugar

1 Tablespoon corn starch

1 1/2 cups water

2 Tablespoons black vinegar

2 heads black garlic – peeled – cloves chopped.

1/2 cup scallions – chopped

Directions

set oven to 400 degrees F

Spray baking sheets with non stick spray.

The sheet with eggplant needs to be covered and water needs to be added to the pan about 1/2 way up the eggplant. This pan needs to be cooked covered for about an hour before it’s browned.

Put the eggplant, green pepper and potato sheet pans in the middle and lower racks of oven.

Check oven in 30 minutes. Green peppers are either done or close to done. Potatoes might need to be turned over to brown on other side for at least 15 minutes or so.

Take the potatoes and green peppers out when they look like this and give them a light hit of salt and pepper.

After an hour remove the cover on the eggplant and it should have brown water in the pan. The water is bitter and you need to dispose.

Now place the eggplant on the top rack and get it to brown slightly.

Flip them over and brown the other side.

Cover the vegetables and leave in a 200 degree oven till needed.

With a large fry pan on medium heat. In a small bowl combine 1 1/2 cups water and the corn starch. Mix well and put to the side. To the fry pan add the sesame oil. Once hot add ginger and garlic. then add chili sauce, soy sauce, rice wine vinegar, sugar, black vinegar now mix the cornstarch water and add to pan stirring. The sauce should thicken slightly and smell very aromatic. Turn down heat to low and add black garlic. Stir well leave on low heat a few minutes. Stir in the the vegetables. Add scallions and serve.

Reduced Fat Potato Green Pepper & Eggplant with Black Garlic

The Forking Truth

 

 

 

My Trip to The Spotted Donkey at Pedregal in Scottsdale AZ NWAF :(

 

Part of the Pedregal Mall that is part of the Boulders Resort that is now (2017) owned by Hilton

The Spotted Donkey is located at Pedregal, the deserted South West Style Shopping Plaza in North Scottsdale that borders Beautiful Care Free Arizona. Pedregal is part of the Boulders Resort that is owned by Hilton.

A few years back there were around 50 luxury shops and cafes. Pedregal hosted special events like live music and salsa and wine tastings that used to bring in crowds of people. This was at one time not to long back a happy fun upscale place to visit that happens to be in a gorgeous area. I used to enjoy the kitchen store, the rock shop and the upscale footware  store and the special events….

Currently (2017) Pedregal is next to deserted since Hilton’s purchase. Even the goldfish and koi have left the Pedregal Pond.

As we stroll the once lively mall it seems that we are living the twilight zone. The episode were there was one last man on earth by himself.

Is this a precursor of things to come?

The only life left is one small shop that sells interesting trinkets and The Spotted Donkey Restaurant of Pedregal.

We enter and it’s pretty quiet but the restaurant has an interesting kind of charm to it. The walls and floors are inlayed with interesting vintage tiles. The ceiling holds detailed beautiful vintage looking fixtures.

The interior is a mix of Mexican, South West, Leather and Wood.

Our waitress seems chipper and friendly. Our orders arrive in reasonable time.

I decided to try the Mexico City Carne Asada.

I look at my plate and my eyes zoom in on old looking picco.

I see a large side of cow with a side of pond scum…What did I order????? This place is owned by Hilton….This plate looks unappetizing……I’m thinking.

My husband sees the look on my face and suggest that we leave and eat out someplace else. I look at him and I say I’ll try the food…….

Maybe it taste better than it looks?

First I taste a piece of steak. It’s chewy….and doesn’t taste delicious…I’m hoping that it might be aged..?……..There are a few poblano pepper strips and onions…I taste them….um…..I don’t know if the chef added too much vinegar and lime juice because they have a sour taste to them…I asked my husband to taste the poblano peppers and onions…he said, “they are weird”….”they taste funky.” I bravely taste the green that looks similar to something that reminds me of the movie Poltergeist. It taste like a blend of honey, lime juice, avocado and tomatillo….it’s on the sweet side…and it needs something….It doesn’t seem seasoned enough and has an off-putting  texture similar to pond slime…….(possibly left behind from the goldfish and koi that vacated Pedregal)………..Off to the side I had some potato cakes that were suppose to contain chile. These were the best things on my plate and I am thankful I had something to eat…. Oh JOY!…… I don’t mean to stick it to the Donkey but the potatoes in the cakes are gluey. However the cakes are fried to perfection and seem oil free with a nice clean panko crunch. The chile is missing but maybe it’s for the better.

My husband tried the Poblano Chile Relleno.

He said his Poblano Pepper contained mushy pork mixed with greasy rice that was topped with weird tasting tomato sauce. He said as mediocre as it was that it wasn’t as bad as my plate.

Donkey Chow………

www.TheBoulders.com

NOT WORTH A FORK!

The Forking Truth is that your opinion may or may not differ and everything is subject to change.

The Forking Truth

 

Saffron Jak Stone Bread Bakery and Cafe in Phoenix AZ is Worth a Fork!

 

Saffron Jak Stone Bread Bakery and Cafe recently opened in North Phoenix AZ. This is a small not too fancy but comfortable cafe and stone bread bakery.

Saffron Jak serves Persian Food with a twist or two. They offer Persian Rice Bowls, Tacos and Pizza and they all include or are on Persian Stone Bread called Sangak Bread. The Stone bread is a sort of thin and tasty flat bread that is cooked over hot stones or a hot stone like material. Not all but most of the menu revolves on the delicious Sangak bread.

I had the Saffron Chicken Rice Bowl.

Chicken thigh meat was marinated with lemon and saffron but what made it POP was the creamy tahini sauce under the chicken. It was very good…..the chicken was also very  tender and flavorful. My platter came with stone bread, sweet peppers, fluffy rice, onions and a side of my choice that was creamy feta whip. The Feta Whip is very unique and special. It’s almost like sweet whipped feta butter and isn’t tangy…just a creamy delight!

My husband tried two meals……since the prices were low and he couldn’t decide.

He had the Tri Tip Rice Bowl and the meat from the Koobideh Taco.

The Tri Tip Rice Bowl was tender Persian Spiced Beef with chopped herbs and kidney beans over fluffy rice. On the side he had very flavorful fresh Shiaazi Salad of Persian Cucumbers, tomato, onions, parsley and lemon and of course some stone bread.

The Koobideh Taco is sort of an elongated Persian Meatball Sandwich in Stonebread served with mast o khiar that’s basically a yogurt based sauce with cucumber, shallots and mint.

All the food was incredibly delicious! Prices are low and portions were large.

The staff was also very engaging and efficient.

Saffron Jak Bakery and Cafe is Worth a Fork!

Worth a Fork!

www.SaffronJak.com

The Forking Truth is that everything is subject to change and your experience may or may not differ.

The Forking Truth