Monthly Archives: November 2018

Plum Pomegranate and Pine Nut Cake Recipe

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Plum Pomegranate and Pine Nut Cake

This recipe is based on Cook’s Illustrated French Apple Cake. Cook’s Illustrated Recipes are mostly iron clad great wonderful recipes but this one recipe that was the French Apple Cake was slightly off. Many others have blogged about that recipe and also felt that recipe needed some tweaks. Anyways I played around with that recipe and swapped out the cup of oil for 4oz of butter. That made a great improvement to their recipe and took away the greasy oil problem. I think it also tasted better……….It came out good but the Forking Truth is that the variation I did with Pears was better! (Look up Pear Almond Cake here)  Here is another one Plums, Pomegranate and Pine Nuts because that’s what I had in my kitchen. It comes out moist with a custardy fruited filling and it’s topped with a light cake topping. Still a nice dessert. This recipe is slightly challenging sort of fun!

Ingredients for about 8 servings

1 lb plums – cut in bite size pieces

1 cup pomegranate

1 cup flour

1/4 cup almond flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon sea salt

1 egg

4 oz unsalted butter – melted

1/2 cup nonfat dry milk

1 cup water

1 teaspoon pure vanilla

1/4 cup pinenuts

2 yolks – (to big bowl)

2 Tablespoons flour – (to small bowl)

1 Tablespoon sugar – (to top the cake before oven)

non stick spray

optional a sprinkle of 10x sugar

Directions

Set oven to 325 degrees F.

Spray a springform pan with non stick spray

In a large bowl add cup flour, cup sugar, almond flour, baking powder, salt, dry milk and mix. Set to the side

In a medium bowl add one egg, butter, water, vanilla and mix well. Add this wet bowl to the dry large bowl and mix.

Remove one cup of batter and add the two Tablespoons of flour and the pine nuts. keep to the side.

To the large bowl add the two egg yolks, plums and pomegranate.

Pour big bowl (fruited) batter into the pan.

Top the batter with the cup of batter.

Then sprinkle the top of batter with the Tablespoon of sugar.

Loosely cover the top with foil.

It goes in the 325 degree F oven foe an hour.

After an hour remove the loose foil.

You might want to put the cake back in the over for another 15 minutes to brown the cake.

When the cake is down let it sit on the counter for at least an hour to cool some.

When the cake is much cooler put it in the refrigerator to set. the cake needs at least two or three hours in the refrigerator to set.

Unlock the pan and use a soft knife to free the cake from the sides of the pan. Top with a little 10x sugar if desired.

Enjoy! Check out the other recipes, Cook’s Illustrated French Apple Cake and my variation …..best so far… Pear Almond Cake.

Plum Pomegranate and Pine Nut Cake

The Forking Truth

NEW Weird DifFerent Limited and Special Edition Foods out There November 2018

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There is always something NEW, Different, WEIRD, Limited or Special Edition out there in the wonderful world of food. I never know what I will find out there when I go to a store and here are a few of the foods I came across recently. Above is Chinese Spaghetti Sauce….Who knew there was a brand of Chinese Spaghetti sauce. It looks very unique…but sort of WEIRD for Spaghetti Sauce.

Honey Roasted Caramel Apple Peanuts and Maple Bacon flavored Cashews….Peanuts and Cashews may never be the same again.

At Lee Lee’s Asian Market in Peoria I came across Horseradish Greens……I was hoping that they’d taste like horseradish but they don’t…….They are almost like a very mild arugula that you can eat raw or cook slightly….New to me…and different.

Jalapeño Pretzel Pieces by Snyders of Hanover…..might be tasty with queso?

Here’s David Chang’s momofuku ssam Korean Chili Sauce in original and spicy. I enjoyed a Jidori Rotisserie Chicken Ssam with Ginger Rice and Lettuce at momofuku (spelled with lower case m) restaurant in Las Vegas (March 2018) and now we can enjoy the same flavors at home now. I did indeed purchase the hot ssam sauce and it does taste pretty much the same……It truly is FORKING delicious!

Spotted Cheese Flavored Corn Curls called Chiz Curls……different

General Tso’s Chicken Potato Chips…….Ummmmm?

McCormick’s Grill mates Smokehouse Maple Potato Chips…..???????????

Tokyo Style Pop Corns in Nori and Matcha flavors…..sound tasty but pop corn is so easy and cheap to make at home so it seems like a waste to purchase pop corn.

Sriracha Broad Beans or Fava Beans…..who knew?

Welch’s multigrain mixed berry Fruit Puffs…(that’s WEIRD) and Lemon and Mango filled rolled wafers….???

Maple Pecan Puffs….????? Could be good…..Could also suck…….???????

Butterfly Brand Durian Flavored Crispy Rolls……If they taste like real durian fruit I would have to pass…….fruity flavor that turns massively BEYOND BELIEF OR ANYTHING Imaginably…..  ultra strong oniony…………….

Britannia Brand Bourbon Cookies……(hic!)……you just don’t find these everywhere!

Cafe Mocha Hide & Seek Cookies…….?????? What kind of name is that for a cookie?…..What are you suppose to do with these cookies….Hide them in your sofa and see if anyone seeks them?

NEW Chewy Red Hots in Kick’n Mango Lime Artificially Flavored Candy……….no thanks 🙁

Here’s toasted coconut Banana Brittle……Look at banana on the package……It reads made from recycled bananas…….What the Fork does that mean…..someone or a zoo animal ate a banana and pooped it out and now it’s made into brittle for you? ……….RECYCLED BANANAS

NEW Vanilla Latte Frosted Mini Wheats?….I don’t know about this one…….Maybe they are just recycled Mini Wheats?

Post came out with Frosted Chocolate Strawberry and Frosted Strawberry Shredded Wheat Cereals……I don’t know about these cereals either….They sound like Pop-Tarts….

New Wild Berry Fruit Loops! Better than Old and Lousy Fruit Loops!

Cocoa Krispies….made with real chocolate but the illustration isn’t very attractive………looks like a bowl of turds.

NEW Nilla Banana Pudding Cereal!….Might be tasty…Maybe it’s very sweet! ….But what the Fork is that on the box?…..Naturally flavored….with OTHER natural flavors……..Believe me YOU DON’T WANT TO KNOW.

Hershey’s makes Milk Chocolate Pop Corn and Sea Salt Caramel Pop Corn…who knew?

Crispy Hatch Chiles…..YES PLEASE!…..My bad…I mean NO PLEASE…I thought that these would be delicious so I purchased them. They added a whole bunch of dang smoke flavors and each crisp just taste like an ashtray shaving that’s hot and spicy. NO THANK YOU!

Lay’s Potato Chips in Fiery Habanero….Could be good….Could be sucky….??????

Lay’s in Chile Con Queso………….It more like Chiles in Buttermilk….Blech!

Cassava and CAULIFLOWER Pretzels……I tried them …….a nice light crispy texture with a pleasing amount of salt……But they stink like rotten broccoli and have this bitter like sour broccoli taste. BLECHHHHHHHHhhhhhhhhhhhh!

Trader Joe’s Cornbread Crisps……..now these sound pretty tasty I have to admit! But I don’t know if they are…..

Cheddar Mickey Mouse Goldfish Crackers in the shape of Mouse Heads……..Now that is Forking Weird.

This next one I never heard of……

WTFork is Liver Cheese?

Liver Cheese sounds weird.

Sometimes they make weird Dog Food too…..

Turducken in Gravy for Dogs…? But on can is reads family favorite recipes? I guess it’s a family favorite recipe that didn’t make it to the people food shelf so it goes to the dogs……

Oh GOD what are we going to do if we don’t find a new or special edition artificially flavored Oreo?

Limited Edition Micky Mouse 90th Birthday Cake Flavored Artificially Flavored Oreo Cookies! I hope they don’t taste 90 years old……

Well that was the NEW, WEIRD, DIFFERENT, LIMITED and Special Edition Foods for November 2018. Who knows WTFORK I’ll come across next month!

The Forking Truth

 

Dining out with Dogs in Metro Phoenix AZ November 2018

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“Whoo HOO!” “We are going out to eat!”

Dining out with dogs is just a “Fluff” story about my adventures eating out with my dogs. It all sort of started when my late dog Louie was diagnosed with aggressive cancer and was given the 3-6 months to live but somehow he made it another 17 months. He couldn’t do a lot back then but he enjoyed going out to eat so I tried to take him out to eat as much as possible. Today my current dogs enjoy going out to eat.

Many restaurants in Metro Phoenix have out door patios but not all patios are dog friendly. It’s always best to call a restaurant and ask them if it’s ok to bring your furry friend. Even if the patio is certified dog friendly it is still best to call because you never know if the patio is booked for a party. It’s also always BEST and RECOMMENDED to dine at off times to avoid as many people and other dogs as possible. Many people don’t share your love for dogs and some people are allergic to dogs. You might be asked to leave. You also might be asked to leave if someone’s dog or your dog starts barking at others. Avoid all potential problems and call first and dine at off times.

You need to be aware that most food and drink that you consume can be harmful or toxic to your dog. You must get a list from your veterinarian of safe and not safe foods for your dog. Usually a best bet is always a small amount of lean plain sauceless meat. You also should bring a water bowl with you for your dog.

There also are dining rules that you need to be aware of. Dogs are not allowed to sit on restaurant furniture. Dogs are not allowed to eat off restaurant plates. Dogs should always be close to you by your side.

It’s also very important to know that dogs can NOT TOLERATE the temperatures that you tolerate. 90 degrees up is TOO HOT TO DINE OUT WITH DOGS. The MAXIMIN for healthy younger dogs might or might NOT BE maybe p to 90 degrees F BUT IN FULL SHADE…..FULL SHADE.

Now that we got all that out of the way we might be ready to Dine Out with Dogs!

Our first Dining Out With Dogs for November 2018 was Cucina Tagliani in Glendale AZ. This is an American/Itailian Restaurant. That serves traditional American/Italian favorites and also offers healthy spins on certain dishes. They offer about a half dozen different vegetables a day. They offer healthier pastas alternatives like whole wheat, or spaghetti squash and zoodles (zucchini cut like spaghetti). Cucina Tagliani offers a nice roomy certified Dog Friendly Patio.

Depending on what server you get they might serve the dogs water.

Today I went with the Strawberry Goat Cheese Salad that includes chicken and my husband went for a Stromboli.

The dogs got plenty of chicken and a few small pieces of the Stromboli.

“We did really well at Cucina Tagliani!”

www.CucinaTagliani.com

“Woo Hoo we are on our way to Banh Mi Bistro Vietnamese Eatery in Phoenix!”

Banh Mi Bistro Vietnamese Eatery is a Pho -Free Vietnamese Restaurant that specializes in the Banh Mi Baguette Sandwich. They offer around a dozen different Banh Mi Sandwiches. They also offer many fresh made appetizers (not from frozen like some places), some salads, noodle bowls, rice plates, the Chef Special Curry, some desserts and MORE! This isn’t an official dog friendly restaurant but they have a secret folding table for out door seating.

Today I went with the Grilled Chicken Banh Mi and my husband went with the BBQ Pork.

“We love the large portions and how fresh and delicious everything always is.”

“We Love Dining at Banh Mi Bistro in North Phoenix!”

www.BanhMiBistroAZ.com

“We are on our way to Bottega Pizzeria Ristorante in Glendale AZ”

Bottega Pizzeria Ristorante is an Italian Restaurant that specializes in Neapolitan Pizzas, House made pastas and more. They offer nice contemporary dining indoors and an outdoor dog friendly patio that features an indoor-outdoor bar.

Today I went with a grilled chicken panini and had the chicken on the side so it was easy to share with the dogs.

It’s made on fresh baked seasoned bread that is shaped like pita bread. Actually is more like two pita breads and is served with mixed greens with balsamic dressing and shaved Italian hard cheese.

“The Chicken and Cheese is Forking Delicious!”

“Everything I tried was Amazing!” “I can’t wait for my next bite!”

www.BottegaRistorante.com

“That was November 2018 Dining Out with Dogs in Metro Phoenix.”

“We hope you enjoyed as we did and also hope to see you next month!”

The Forking Truth

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

 

 

Second Taste at Cafe Chenar in Phoenix AZ – Bukharian Cuisine – Worth a Fork!******Update NOW CLOSED for business

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******UPDATE NOW CLOSED for business*******Cafe Chenar is a Bukharian (also spelled Bukharean) Restaurant located in Phoenix Arizona. Most of us have never heard of Bukharian Cuisine so you might be wondering what it is….. Bukharian Cuisine is a distant kosher cuisine of the former central Asian State E Mirate of Bukhara (now Uzbekistan). Bukharian Cuisine is an offshoot of pan-central Asian Cooking. Cafe Chenar serves foods such as Grilled Kababs, Meat and Potato Stuffed Pies, Salads and Soups. The food served has Russian, Muslim, Uzbek, and Korean Influences.

The restaurant is small but cozy. The walls are decorated with  patterned large tiles.  All the fixtures are encrusted with rhinestones that you don’t see unless you take a close look.

The front is a large window that lets in lots of natural light during the day.

There are many interesting dishes on the menu. Even after two visits I still have many dishes that I want to try because everything I tried so far was delicious.

This time we started with Crusty Lepyoshka Bread and Markovcha Salad (Russian/Korean Carrot Salad).

The carrots are shaped just like spaghetti. The salad is garlicy with a little cayenne kind of heat and pickled.  It’s a bit onion-ee and slightly sweet.

The Lepyoshka Bread has a think crust and a pillow-ee soft interior. The bread is shaped just like the bagel’s cousin the Bialy. It’s round but the center is pressed down. The Lepyoshka Bread is also very large and is enough for four people.

We shared the Pelmeni Soup.

It’s a very developed with flavor……..Beef vegetable dumpling soup.

When you taste this soup……you taste a lot of cooking here. This is the real deal…a real broth. It’s carefully seasoned with about six carefully made seasoned ground beef dumplings called Pelmeni that look similar to tortellini.

We also shared the Plov. It’s a Russian Beef and Chicken Vegetable Rice Stew.

The rice is developed with stock-ee flavor.  There are carrots, chickpeas and scallions that is topped with succulent tender flavorful chunks of brisket? or Brisket-like beef. I’m not really a beef person but this is delicious and it’s seasoned just so…..

From my first visit we started with-

We also shared- Very ginger-ee Kimchi, Belyash and Piroshki (seasoned potato and beef filled hand pies with a tomato sort of salsa like condiment) (( I thought they’d be tiny since they were $3.00@ but they weren’t so tiny))

Onion-ee Fatir Bread (this can feed a family) and Chicken, Lulya (seasoned ground beef) Kababs

All the food was delicious! Portions run large and prices are low.

Our server was helpful and efficient. This is a very interesting cuisine…..Fit for Foodies!

Cafe Chenar is still…………Worth a Fork!

It’s important to know that Cafe Chenar’s hours do differ from other restaurants and are subject to close for holidays that you might not be aware of. It’s best to give them a call to be certain they will be there for your visit. 602-354-4505

*****UPDATE NOW CLOSED for business*******

Worth a Fork!

I haven’t found a website for Cafe Chenar but they are on Facebook.

Everything is subject to change and your experience may or may not differ.

The Forking Truth

reference www.Momentmag.com

My Trip to The Bourbon Cellar in Scottsdale AZ

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The Bourbon Cellar is located in a strip mall in North Scottsdale Arizona. They specialize in serving a variety of craft bourbons, craft sandwiches and craft burgers of Prime in-house ground Filet, Bison, Elk, Venison, Cajun Turkey and Veggie.

At the time of this review they are newly opened and are going with the lunch menu as an all day menu and offer three course dinner specials at night. (subject to change at any time)

Inside the atmosphere is clean and neat. It’s woody with brick walls.  Gracing the walls are slices of Barrels and stacked wine bottles.

Seating is available at the bar, dining room and front and side patios.

 

The side patio is lush with plantings and also has a water feature.

I’ve been to the original location before and enjoyed the Prime Filet Ground in House Burger. It was a very detailed burger and might have been the only burger I’ve ever tried that was so delicious and flavorful it didn’t need a sauce.

Pime Filet Ground in House Burger

The generously sized burger is served on an apple cider egg bun. It’s packed with lots of lettuce and a tomato slice and is topped with a wasabi deviled egg….(what a treat!) I didn’t have this burger this time but my husband had to have it again. He was somewhat upset that again they didn’t prepare it medium-rare like he asked for and got it sort of medium on one side and medium-well on the other side……But he said just like last time it was a juicy flavorful burger that was delicious……but he would have loved if they prepared it medium/rare. Next time he is going to ask for a rare burger. (I note that we do go to many restaurants and very few…actually almost none of the restaurants have a cook that can prepare a medium/rare burger…The only restaurant I can remember where my husband got a medium/rare burger was Amuse Bouche in Surprise AZ under the original owner)

What impressed me last time about this burger was that this was maybe the only time I had a super flavorful juicy burger that didn’t need any sauce or dressing to be delicious.

This time I tried the Ground Cajun Turkey Burger with Bourbon Pickles as a topping. Burgers come with hand cut fries or slaw…

This Turkey Burger was juicy with really good super flavorful grill marks on it. It was flavorful but in a very different way than the filet burger…..It was good but I think I needed different toppings than what I picked to make it special like the Filet Burger. Maybe instead of bourbon pickles I should have went with something like raw onions and avocado????

That was my trip to The Bourbon Cellar in Scottsdale AZ.

www.TheBourbonCellar.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth

 

Red Beet Potato and Provolone Gnocchi in Green Pea Veloute Recipe

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Red Beet Potato Provolone Gnocchi in Green Pea Veloute

Because Costco stopped selling Tellicherry Peppercorns and now only sell the flat tasting black peppercorns I had to find them on the internet or take a long drive to the spice store and pay double. So when I found the best price for my Tellicherry Peppercorns on the internet (www.MySpiceSage.com) I also picked out Beet Powder because I was thinking about making beet gnocchi. When you make gnocchi  you want the lightest pillow of pasta possible. The secret is to use as little flour as possible. Too much flour makes a tough gnocchi. If the extra ingredients are moist like pureed beets then more flour will be added. Powdered beets works well with gnocchi dough. I thought I’d do something different and add sharp provolone to the dough because often strong cheeses like gorgonzola gets paired with beets. The rest just sort of popped in my head. The boiling water from the potatoes comes out amazing when you throw a banana pepper in the boiling water…..It’s just like magic….even if you don’t like heat in your food the banana pepper makes food delicious…..So a sauce needed to be made with that delicious flavorful well seasoned water and I came out with Green Pea Veloute. It’s just the potato water and you make a little roux, cook onions, add the peas, then add potato water and blend it up.

Ingredients for about 6 servings

1 lb brown skin potatoes (about two large) – peeled – cut in thirds – in pot covered with cold water

1 1/2 Tablespoons sea salt – to boil potatoes

1 banana pepper – cut in half diagonal – to boil with potatoes (I don’t think any other pepper will give the same flavor or that just right heat. I find these peppers at Asiana Market in Deer Valley. If you can’t find these peppers I suggest a vegetable stock but you might have to adjust seasonings a bit.

1 cup sharp provolone shredded (about 3 ounces)

1 egg – slightly beaten

2 Tablespoons beet powder

3/4 cup flour (your results may differ………you might need slightly more or less….when you are done making dough it’s important to do one tester gnocchi so you can adjust if needed)

2 teaspoons course sea salt

1/8 teaspoon ground white pepper

few grates fresh nutmeg

About 3 Tablespoons extra virgin olive oil to sprinkle on gnocchi as they get done to prevent sticking.

2 oz unsalted butter

2 Tablespoons flour

3 oz sweet onions minced or grated

3 cups frozen sweet green peas

4 cups potato stock (if you substitute vegetable stock the salt and pepper might need adjustments)

Directions

Boil the potatoes with salt and banana pepper till tender on a medium boil till tender. (about 15 minutes)

When the potatoes are done discard the banana pepper. Remove the potatoes with a slotted spoon to a large bowl and keep the potato water off to the side.

Mash the potatoes (only if you have a really good masher where you can get lump free potatoes) or rice the potatoes. Add egg mash egg into potatoes. Mash cheese, beet powder

salt white pepper nutmeg and flour. You might have some trouble mashing all the flour into the potato mixture….DON’T WORRY…..you will get it all in….just take your time. The dough gets wetter. Then let the dough sit to the side while you make the veloute.

Melt butter with flour in a pan on medium heat till it bubbles. Add onions mix well and cook a few minutes and add peas. Cook a few minutes and add potato stock. Blend it up with a stick blender. Let it cook a few minutes and then take off the heat. ( you should do a taste test and adjust season if necessary)

Put a pot of water on to a medium boil with a tablespoon of sea salt. Put a string on the handle ********BUT BE CAREFUL NOT TO LET THE STRING CATCH ON FIRE!!!!!! The string is for cutting the gnocchi dough.

Insert a star tip into a disposable pastry bag and fold down the top of the bag. Add about 1/3 of the dough mixture and twist the end of bag to hold dough in.

When the water is boiling apply pressure to the end of the twisted bag and skirt out a gnocchi.

Cut with string over the boiling water.

Keep squirting out the gnocchi until you are done with dough in bag.

Gnocchi will float when they are done. I let them float about a minute or two. Then scoop them out with a slotted spoon into a large bowl. Drizzle the gnocchi with about a tablespoon of olive oil. Repeat till you are done with all the gnocchi dough.

Serve gnocchi over the veloute.

You might want to serve with grated provolone or Italian hard cheese and some fresh basil.

Red Beet Potato Provolone Gnocchi in Green Pea Veloute

Something different and also delicious you might want to try!

The Forking Truth

 

Be a Good Guest and Not a Forking Turkey at Thanksgiving

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www.ClipArtix.com

Be a good guest and not a Forking Turkey at Thanksgiving.

It seems like some people have been raised by wolves and don’t know how to act like normal people at Thanksgiving. Here are are few things that some people might need to know.

Be a normal responsible person. If you Forking get sick or come down with a bug PLEASE be considerate and STAY THE FORK HOME. You might not give a dam if you make other people sick but nobody wants your germs……IT’S A FACT that you will make people sick….your germs aren’t special no matter what you think! Only a Forking Turkey would come to someone else’s home sick and make other people sick that are feeding you a feast.

Only a Turkey would let their children walk into someone else’e home like a zombie and not make any eye contact. Children should acknowledge the host just by slight eye contact and a smile. That is all that’s necessary.

Don’t be a Forking Turkey and start tampering with the washer and dryer that belong to your host and setting the alarms. Only an idiot would do this because when the host uses the washer in a dryer next they will know you did it.

When you see the offerings if there is something you don’t want to try keep it to yourself. Don’t be a Turkey and scream something like, “I HATE PROFITEROLES!” Did you know……only a Forking Turkey does that?

Did you know that you are a Forking Turkey when you bring some sort of food or drink to someone’s home that you already tasted that is trash to you. Why the heck would your host want your food or drink trash? Only someone with a screw loose would do such a thing.

If you make a mess or break something in someone else’s home you should tell the host. If you don’t you FORKING ARE A TURKEY. That is very rude.

Only a FORKING TURKEY would say something like that was a really great Thanksgiving dinner….Maybe the best I ever had…and I don’t know how to rate things but…., “I rate the Thanksgiving dinner at two stars.” Only a really BIG FORKING TURKEY does such a thing.

Don’t act like you are trying to be helpful and offer to clear the serving ware by throwing them in the trash………Only a Nut-Job Turkey would do such a thing.

Be a Good Guest and Not a Forking Turkey on Thanksgiving!

We hope the only Turkey at your Thanksgiving table is the one you eat.

Have a Forking Happy and Delicious Thanksgiving!

The Forking Truth

 

Zippy but Delicious Corn Bread Stuffing Recipe (really is dressing)

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Zippy but Delicious Corn Bread Stuffing

This corn bread stuffing (I know it’s really a dressing but we all call it stuffing) came out zippy or what I’ll call slightly spicy. You can cut out the 1/2 poblano pepper (and other peppers a tiny bit) in the recipe to cut out most of the zippy if you want. This corn bread comes out delicious and moist. I made 1/2 the corn bread used in this recipe for the stuffing (recipe included leftover from Thanksgiving turkey meatballs recipe) Also used home made turkey broth.  That made this Corn Bread Stuffing come out Forking Delicious!

Ingredients for about 15 servings

25 oz stale bread cut into cubes (75% corn bread 25% white bread) (recipe for cornbread 400 degrees F 1 1/4 c. flour, 1/4 c. sugar, 2 t. baking powder, 1/2 t. course sea salt, 1 c. water, 1/4 c. chicken fat, 1 egg non stick spray – about 20 minutes

3 ribs celery – fine chopped

6 oz onion – fine chopped

1/2 orange bell pepper – fine chopped

1/2 poblano pepper –  fine chopped

5 oz chicken fat

1 Tablespoon course sea salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 garlic cloves – either microplane or ground to paste

1 cup grilled corn kernels

4 eggs

3 1/2 broth (or slightly more if bread cubes seem dry but 3 1/2 is close to what you need)

1 Tablespoon fresh thyme – chopped fine

1 teaspoon fresh sage – chopped fine

5 sprigs fresh parsley leaves – chopped fine

non stick spray

Instructions

Set oven to 350 degrees F.

Spray a half pan with non stick spray and also spray a piece of aluminum foil on one side because it’s the side that faces the stuffing so it won’t stick.

Put a sauce pot on medium high heat and add the chicken fat, celery, onion, bell pepper, poblano pepper, sea salt, black pepper and cook till everything is soft.

Turn off heat and add garlic right away while still hot and stir.

Add the grilled corn and blend till chunky.

If mixture is just warm you can add the eggs to corn vegetable mixture in pot and mix well.

Add the broth, thyme, sage, parsley and mix well.

The Stale bread cubes should be in a large mixing bowl. To the bowl add the sauce pot mixture and mix well. Let bowl sit about ten minutes to absorb liquid.

When things look absorbed but not dry you can pour mixture in pan…..The mixture should be slightly more wet than dry.

This gets covered with aluminum foil and goes in a 350 degree oven for one hour covered.

After an hour remove the foil and put the pan in for another 15 minutes to crisp slightly.

Zippy but Delicious Corn Bread Stuffing

This comes out delicious and moist!

You might want to fry up Brussel Sprouts with garlic, fried parsley, hazelnuts and pomegranate to go with your dinner.

Brussel Sprouts, garlic, hazelnuts and parsley pomegranate

Zippy but Delicious Corn Bread Stuffing

Cornbread Stuffing that’s Zippy and Delicious!

The Forking Truth

 

Cranberry Pickled Beet Sauce Recipe

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Cranberry Pickled Beet Sauce

Thought I’d do a different cranberry sauce that I think is original. I thought sweet beets that are pickled with be kinda good with cranberries.  you know how pickled things seem to lighten up meats…?….Well that was my thinking……The sauce came out not too sweet and sort of pickled…..This is the least sweet of the cranberry sauces I made but I do think it’s sweet enough.   The feedback I got on this one was that it taste good but the texture was unusual……my first thought was to spiral cut the beets…….maybe I should have went with my first thought? This recipe makes a little over three cups of sauce so that’s about 13 servings.

Ingredients for about 13 servings

12 oz cranberries – rinsed well

1 1/2 cup beet brine (I doubled the beets so I had more brine if you are short just add water to make up the difference)

1/2 cup sugar

12 oz pickled beets – cut in cubes the size of cranberries (easy recipe about a pound of peeled red beets cut in half, 1/2 cup white vinegar, 1/2 cup sugar, 1 cup water, pinch sea salt roast in covered pan at 350 degree f till fork tender (about one hour)

1 tiny orange ( like a cutie) – just the fresh squeezed juice

pinch white pepper

pinch course sea salt

Directions

Everything goes in pot. Cook at medium high heat when it starts boiling turn the heat down to medium. Cook until desired consistency.

Serve either warm or chilled.

Cranberry Pickled Beet Sauce

The Forking Truth

 

Thanksgiving Recipes & Ideas you can find here On The Forking Truth

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Maybe you want to make perfect turkey meat. It looks prettier to present a whole turkey to your guest but the turkey is more delicious if you prepare it separated. Just 2 1/2 – 5 hours latter you can have mouth watering juicy moist …FORKING PERFECT>>>>Turkey Breast if you prepare it in the Sous Vide.

Fresh herbs, frozen garlic confit and frozen oil…Then add turkey sprinkled with fresh crushed sea salt and pepper and then it goes in bag at 140 degrees in the Sous Vide for 3-5 hours and you can serve perfect turkey breast.

Sometimes I brown the breast up after it’s Sous Vide.

Forking Tasty Sous Vide and Browned 1/2 Turkey Breast

Either before or from your last batch of turkey you need to prepare turkey stock.

A few turkey carcass vegetables and fresh herbs and peppercorns go in your pots. Top with water and bring to a simmer for three hours. Wa la turkey broth.

The skin get crisp in the oven.

The Wings get oven fried.

Baked Shatteringly Crispy and Juicy Turkey Wings

Not sure if I published how I do the leg quarters. Those I roast covered with a bed of vegetables that steam and serve the meat off the bone.

Fill the pan or pans with legs. Cook at 350 degrees F till center of legs are 180 degrees F

Here are some other things you might want to make.

Tequila Lime Cilantro Turkey Meatballs with Herb Sauce

Portuguese Inspired Meatloaf and Sauce

Indian Inspired Turkey Meatballs with Green Chutney (Chutney is just handful mint, handful cilantro, 1/2t cumin seeds, 2 garlic, 1t lemon J. salt)

Mexican Inspired Meatballs

No Dairy Italian Inspired Meatballs

Fresh Basil Turkey Meatballs

Thanksgiving Turkey Meatballs

Faux  Mushrooms (potato cores)

Roasted Cauliflower

Roasted then Fried Rutabaga topped with oven fried Lotus Chip

Duchess Parsnips

Tomato, Hibiscus, Onion and Roasted Lime Salad

Cinnamon Pumpkin Bread Pudding

Pomodoro Pizza Lasagna

Brown Sugar Cinnamon Chestnuts with Crisp Sage

Moroccan Inspired Carrots

Easy Salt Crusted Potatoes

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Herbed Turkey Gravy

Fresh Ricotta Gnocchi

Stacked Ratatouille

Classic Boule

Cook’s Country Potato Cheddar Pierogi

Forking Great Blue-Cheese, Sriracha, Honey Radish Appetizer

Melon Salad with Preserved Lemon, Lavender and Whipped Cream Cheese

Butternut Squash Cinnamon Bun

Pear Almond Cake

Cheese Lasagna

Chanterelle Mushroom Bread Stuffing

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Lightened Up Gratin Style Butternut Squash with Poblano Casserole

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust

Kabocha Squash Pie with Coconut Crust

Onion Rolls

Purple Sweet Potato Blackberry Pie with Coconut/Almond Crust

Brussels Sprouts Baba Ganoush

Cranberry Mango Habanero Sauce

Cranberry Pickled Beet Sauce

Twisted Date Bread

Kabocha Squash Cake with Drizzle and Chestnuts

Fancy Schmancy Deviled Eggs

Italian Style Beans

Cranberry Sauce with Hibiscus

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Potato Casserole

Traditional Stuffing and Rosemary Herb Stuffing

Moist Fresh Herb Turkey Stuffing

Leek Pudding

Thanksgiving

“We can’t wait to dig in!”

“Have a Happy and Forking Delicious Thanksgiving!”

The Forking Truth