Classic Boule

I got this recipe from the Tasting Table. This recipe is adapted from Adam Leonti of the Brooklyn Bread Lab. You only need an oven, a baking stone, water, active dry yeast, salt and bread flour. This bread is very easy to make but you have to start it maybe 4-5 hours before you go to bed and then leave it covered in the refrigerator for 12 hours. It makes a very tasty flavorful bread.

The Forking Truth is that I had some trouble with the recipe. I don’t know if some of the directions were omitted or if there was some sort of typo. It is a possibility that I had an oven problem ?(because my oven is a GE Monogram ((The Corvair of Appliances to me in search box search Monogram for my Story if Interested) and it’s always possible that it  was just an Arizona Climate related problem because good bread is seldom found in Arizona. Is it the water? The Climate? The elevation? Or did I run into trouble for using off the shelf bread flour instead of the recommended  Hayden Mills Flour?…….I don’t forking know!

Well anyways after one failed batch of bread that was raw in the middle I made another batch and simply made two loaves instead of the one loaf that the Tasting Table says this recipe makes.

First batch after 30 minutes (the recipe says it’s done in 25 minutes)

FIRST FORKING BATCH after 30 minutes in oven

I figured that if I made two loaves the recipe would work out and it did.

Ingredients for two loaves.

6 1/2 cups bread flour – Hayden  Mills is recommended but the Brooklyn Bread Lab grinds their own flour.

2 1/2 Tablespoons salt

3 1/2 cups water

1 Tablespoon active dry yeast

Directions

In a large bowl add your dry ingredients and slowly add the water mixing. Mix for about 4-5 minutes until the dough is like elastic.

Transfer to a floured surface and let it sit at room temperature covered for four hours.

Punch down and shape dough into a ball. Dusting as needed and place dough in a heavily floured bowl then cover a refrigerate twelve hours. The next day I punched it down after it warmed up and let it rise again and shaped the dough into two round loaves.

Preheat oven with a stone on middle shelf at 500 degrees F. Make slits in the bread about 1/8 inch deep.

I went a little deeper than the 1/8 an inch

Bake until golden on a pre-heated stone. this is after 20 minutes from my oven. (500 degrees F on a stone)

My second try at the Boule came out Forking Good!

The Forking Truth

Peeled and Concentrated Tomato

Peeling a tomato is very easy and anyone can do this quickly. Concentrating a tomato is also easy but it takes all day.

Anyone can make peeled tomatoes- Put a sauce pot on and bring it up to boil.

Drop your tomato or tomatoes in the boiling water. No matter what size the tomatoes are they will need very little time in the boiling water. About 1/2 a minute or a little less is all any tomato will take. Be careful not to cook them too long or the tomatoes can get mushy. Remove the tomato(s) with a slotted spoon and put them in an ice-bath.

Cut a not too deep “X” on the bottom of your tomato and also remove the core.

After the ice bath the skin comes off very easily.

Now you might have a bunch of peeled tomatoes.

Many dishes would be elevated if you concentrate the tomatoes.

To concentrate tomatoes –

Cut the tomatoes into thirds, place the tomato slices on sheet trays and drizzle with extra virgin olive oil. (unless you want to stop and de-seed first)

Put in a 250 degree oven F . The time will vary with the size and moisture of your tomatoes. They usually take 5-7 hours.

The above 4 quarter pans of tomatoes cooked down to 2 quarter pans when I was finished.

These are great for many of your recipes and fish.

The Forking Truth

Cook’s Country Potato Cheddar Pierogi

I thought I’d try out Cook’s Country Pittsburg Potato Cheddar Pierogi Recipe because it seemed easy and you don’t need a pasta machine for the dough.Cook’s Country tells a nice little story about how they learned about the pierogi from Pittsburgh’s Polish Hill Neighborhood. According to about Pittsburg.com the Pierogi is eaten there 11 times more than anyplace else in the country and many Pierogi shops are in business there. I thought the dough recipe was very unusual because it uses bread flour and sour cream so I thought wtfork I’ll give it a try. I didn’t make any changes to the dough and I thought the filling was a little bland possibly due to not using a better sharp cheddar instead of the store brand I used. I grated in 1/2 of a banana pepper to add some flavor and a tiny bit of heat to the filling. After I boiled the pierogi I took them one step further and crisped them up in a pan a little with some butter with some onions.

I’ve read that not always but often most people will eat the fresh made pierogis just boiled and often it’s the leftover pierogi that get eaten fried. In the past I worked with a Polish Cook at a restaurant and he always served the pierogi deep fried with crispy onions and they are very tasty that way too.

Cook’s Country say’s this recipe makes about 30 pierogi but I got 44 and would have gotten maybe another dozen but I wasn’t about to re-roll out the scraps thin. I did however use the rolled out extra dough and made thick chewy tasty noodles.  I had about one cup of extra filling left too. I summed up the directions to simplify.

Filling

1 lb russet potatoes cooked and pealed

4 oz sharp cheddar cheese shredded

2 Tablespoons butter

salt and pepper to taste.

Directions

While potatoes are hot mix everything together till smooth and set to the side.

Dough

2 1/2 cups bread flour

1 teaspoon baking powder

1 cup sour cream

1 large egg

1 large yolk

salt

Directions

Whisk dry ingredients together. Get your stand mixer out and the dough hook on. Mix on Medium high for 8 minutes. Transfer to a floured bowl cover with wrap and refrigerate.

Roll dough and 1/8 inch thick. (I found it was much better to roll the dough in maybe thirds because the faster you work with the dough the better it seals) Use a 3 inch cutter and add a small spoon full to the center of each circle. Then seal shut and keep going.

Get a pot of water on with salted water and boil your pierogi and enjoy. You can freeze pierogi that might want to save for latter or you might want to boil them all freeze leftovers and fry what you want for dinner. Either way serve with some caramelized onion and a little sour cream.

Cook’s Country Potato Cheddar Pierogi

Thank’s to Cook’s Country that is a good recipe!

This is a great recipe but I recently figured out that they come out EVEN BETTER if you chill the filling. I had leftover cheesy potatoes that I wanted to make into Pierogi. The cold hard filling scooped out with my meatball scoop was just right. The pierogi were much easier to fill and look much better too.

This post is too old for me to add a photo.

This is really Good and That’s The Forking Truth

Forking Non-Traditional Italian Inspired Tuna Noodle Casserole

My husband thinks I make the best tuna salad in the whole world so I made a casserole that is similar to the way I usually make tuna salad.

This is a very unique original recipe and I doubt anyone did what I’ve forking done here before. Casseroles normally are made with cheese but I didn’t want to use any cheese in this recipe because cheese would spoil the flavor with my recipe and I needed something neutral so I used my secret ingredient that is great for casseroles and low fat thick but seem rich kind of sauces…….drum roll…….Silken Tofu. It’s healthy it’s low fat and adds that perfect something. For this recipe you wouldn’t want to use high end tuna for a casserole recipe unless your pockets got no bottom so I think the best choice is wild caught chunk light tuna. I normally make tuna salad with fresh lemon juice and the zest but I was all out of lemon so I used lime and it added the acidity that was needed.

Ingredients  for about 12 servings

12 oz egg noodles cooked al dente ( about 4-5 minutes in salted water)

13 oz chunk light tuna drained

12 oz artichoke hearts rough chopped (I used frozen thawed)

1/2 cup olives stuffed with pimentos rough chopped

1 Tablespoon capers

1 cup scallions rough chopped

1 apple in thick shreds

teaspoon kosher salt

teaspoon black pepper

4 XL eggs

18 oz silken tofu package drained and cut up

1/2 cup lime juice

1/4 cup balsamic vinegar

1 Tablespoon garlic confit (roast garlic with extra virgin olive oil covered for about an hour and whip)

2 teaspoons black pepper

1 teaspoon salt

1 and 1/2oz fresh basil rough torn (Save some for the top for serving)

non stick cooking spray

6 teaspoons reduced balsamic vinegar (1/2 teaspoon per serving) finish with a drizzle

6 teaspoons extra virgin olive oil (1/2 teaspoon per serving finish with a small drizzle

Directions

Set your oven to 350 degrees F and get a 1/2 foil pan and spray it with non stick spray.

In a large mixing bowl combine your noodles, tuna, artichokes, olives, capers, scallions, apple, one teaspoon salt and one teaspoon black pepper and set to the side.

I used a stick blender and first blended the tofu with the lime juice till smooth. Then add balsamic, garlic, salt and pepper and blend again. Now add the eggs and blend.

Add the blended tofu mixture and mix well into the large mixture and lastly mix in the fresh basil.

Transfer to your 1/2 pan and covered with sprayed foil so it doesn’t stick to the casserole.

Bake at 350 degrees F for about one hour 20 minutes depending on your oven. At this point the noodles aren’t crispy on the top.

Chill to set.

Portion and heat to serve.

Finish with a drizzle of balsamic vinegar, extra virgin olive oil and some torn fresh basil.

Forking Non-Traditional Italian Inspired Tuna Noodle Casserole

This is really Good and That’s The Forking Truth

Real Enchilada Sauce Recipe

This is the kind of enchilada sauce that is the real kind and not like the gringo kind that is sweeter with tomatoes. This is the version where you fry the dried chili pods, then rehydrate them ,puree them, strain them and cook them some more. If your still interested here’s the forking recipe.

Chili Pods

Ingredients that makes about 18 ounces and I’d say that is about 8 servings

2 oz. guajillo chili pods – stems removed broken down

2.5 oz. California chili pods – stems removed broken down (New Mexico chili pods would also be good but my store had California so that is what I used)

1 large sweet onion chopped

3 garlic cloves chopped

1 1/2 teaspoon cumin

1/2 teaspoon oregano

3 Tablespoons canola oil

1 teaspoon kosher or sea salt

4 cups water

1 Tablespoon masa flour

2 Tablespoons apple cider vinegar

1 teaspoon sugar

pinch cinnamon

pinch cayenne

Directions

In your sauce pan on medium high heat add the dried chili pods, onion, garlic, cumin, oregano, oil, and salt.

Fry about 10 minutes on medium high heat.

Now add water and bring to boil and simmer about an hour.

Blend everything in the pot a stick blender will work best.

Strain and push all you can threw the strainer.

Discard the remaining stuff in the strainer.

Whisk in the masa, vinegar and sugar.

Cook on medium high heat until it boils and then reduce to simmer and let it go about five minutes.

Finish with a pinch of cinnamon and a pinch of cayenne.

Enjoy!

This is forking good and that’s The Forking Truth