Monthly Archives: December 2021

FORKING CRAZY DELICIOUS Kimchi Slaw Recipe Different but based on Chef Scott Goss’s recipe

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I found this crazy FORKING Fantabulous recipe on-line from a master chef named Scott Goss. It”s called Short Rib Buns with Kimchi slaw and Chips Recipe. The recipe has so many steps to it that takes a team of people to pull it off. It is also not the easiest recipe to follow. Because like out of nowhere you need hollandaise sauce and have to come up with it on your own. I will focus just on the slaw today. I rounded the ingredients and only slightly changed the recipe. I also used far less oil because I always cut the oil in recipes when I feel that I can. Serving size is difficult to judge. The recipe makes enough for 12 appetizer type sandwiches. I’d say if you are thinking full serving I’d guestamate to 4 servings. It does come out so FORKING delicious that you are going to want to eat lots of it. So EAT IT UP FAST because………I do note that this taste the best for around three days. After three days it is still good but the flavors start to fade.

Ingredients for around 4 servings

1/4 large green cabbage – sliced thin on a mandolin

1/2 carrot shredded

1/4 red onion – sliced thin

6 radishes shredded

1 Tablespoon sugar

1 heaping Tablespoon garlic- ground to paste

1 Tablespoon scallions – fine chopped

1 Tablespoon carrots – fine shredded

1/2 teaspoon ginger powder

1 Tablespoon gochugaru (mine went bad ((didn’t know that it should be kept frozen)) so I substituted Aleppo pepper flakes and went a little heavy with it)

1 teaspoon anchovies

1 teaspoon anchovy oil

2 teaspoons soy sauce

1 Tablespoon Amora mustard (original recipe calls for English mustard…Amora is a dijon mustard from France…I really like it)

1 Tablespoon apple cider vinegar

4 Tablespoons canola oil

Directions

In a large mixing bowl combine the sugar, garlic, scallions, Tablespoon carrots, ginger, gochugaru, anchovy, anchovy oil, soy sauce, mustard, vinegar, and oil. Mix well till you get it to emulsify. Then add the vegetables (cabbage, carrot, onion, and radish) mix well. It gets even better when it sits a little.

Gosh it’s Forking DELICIOUS!

Seasoned mackerel sandwich on milk bun with horseradish miso hollandaise, kimchi slaw, pickled beets

Other parts of the recipe are a short rib (that I didn’t do yet BUT WILL) instead I seasoned mackerel like the rib. Milk buns (made with a quick starter), horseradish hollandaise, pickled beets, triple cooked fries, and of course the kimchi slaw.

FORKING DELICIOUS Kimchi Slaw, milk buns, pickled beets, horseradish miso hollandaise and parsnips with sprout leaves and bonito flakes

A special THANKS to Chef Scott Goss for his FORKING AMAZING recipe so I could come up with what I got here.

The Forking Truth

WTFork is That? – Roveja Wild Pea Polenta

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Did you ever hear of Roveja Wild Pea Polenta? Roveja Wild Pea Polenta is made from small wild peas that grow in various colors of dark brown to reddish and dark green. This pea only grows at high altitudes and has been growing on the Sibillini mountains since ancient times in Italy. Some people use these peas for soup but it is also used for a famous peasant dish with sardines or anchovies with garlic, olive oil and lemon. I found this special Wild Pea Polenta at the on-line Milk Street Store (www.Store.177MilkStreet.com). They said it was better tasting than any other polenta and was very rare. They said it taste earthy and had this great umami to it. I regularly make polenta so I wanted to try it.

It came to me in this package.

It’s hard to read because most of it is in Italian.

Here’s the back with the cooking instructions.

The cooking directions are the 4 squares at the bottom of the bag that is also hard to read.

I figured out that 1/2 the bag (I think it was almost 200 grams gets a liter of water with a splash of olive oil and a little salt. You cook it for around 35 minutes. Mine got lumpy because I did it like regular polenta that you add in when the water is boiling….I guess? that you add this Roveja Wild Pea polenta to cold water that you bring up to a boil and then reduce to a simmer? I was able to fix the lumps by using a stick blender.

This Wild Pea Polenta sets up faster than concrete……I almost couldn’t get them to set in my muffin pan.

Milk Street suggest letting this polenta sit and slice it cold.

I warmed mine up a little but served it with the recommended anchovies, roasted sweet garlic, olive oil, lemon, and one Calabrian chili. I guess it would be more traditional to cook the anchovies, garlic, oil, and lemon into a sauce but I did it this way.

Roveja Wild Pea Polenta with Anchovy, Sweet Roasted Garlic, E.V.O.O. Calabrian Chili, Lemon

It’s good and different…….I get a mushroomy kind of taste and an almost beef burger kind of taste from it with maybe a very light bitterness. I think the most magnificent vegan burger or meat(less) balls could be made with this Rovega Wild Pea Polenta.

Next time I’ll do something different with Rovega Wild Pea Polenta.

This was a WTFork is That? – Rovega Wild Pea Polenta.

The Forking Truth

References

www.LegumidItalia.com

www.store.177MilkStreet.com

Jose Andres’s Leeks Two Ways with Mushrooms Recipe (slightly different) from Food & Wine Magazine

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I had some leeks and I wanted to do something new with them that I have never done before. I found Jose Andres’s recipe from Food & Wine Magazine called, Leeks two ways with wild mushrooms. The thing that was new and different is that I learned that a leek puree can be made from the dark green leaves that I normally trim off. My leek green puree I added vegetable soup base instead of salt to add a little flavor…….My leek puree came out delicious but not silky smooth like the way Jose Andres’s leek puree came out and I cooked mine up twice as long to get tender…….I do chalk that up to maybe my blender isn’t as good and also I didn’t have farm fresh produce like the chef gets. The other thing that I had to change the most from Jose Andres’s recipe is that I can not boil my leek slices without them falling apart. I think maybe that Jose Andres’s produce is the best and is also farm fresh. The leeks I get seem ok but I’m sure they are much drier and just won’t hold together so I remedy this by doing mine in the oven in a covered pan to get soft. I removed the foil that covered mine and browned them slightly. I also didn’t have dried black trumpet mushrooms so I used whatever pack I had in my refrigerator (I used 4oz. pack of champignon mushrooms) Serving size is around one leek a person. I used one pack of leeks and mine were small so for me this only made 2 servings.

Ingredients for around two servings

4 oz mushrooms – cleaned and (cut in half if a round shape)

1/2 cup hot water

1 teaspoon vegetable soup base

1 pack leeks (2-3 leeks) – dark green parts cut off totally cleans and chop up the dark green parts. The white part gets cut in 1/3 inch slices

1 1/2 Tablespoons unsalted butter

sea salt to taste

2 thyme sprigs

1/4 Tablespoon olive oil (this is a guesstimated amount since I don’t measure what I spray)

1 Tablespoon white wine vinegar

fresh ground black pepper to taste

Tablespoon of mint leaves – torn

Directions

Set oven to 350 degrees F

In a small sauce pan of simmering water add the leek greens and cook for around three minutes and then drain. (RESERVE LIQUID) Melt 1/2 tablespoon of butter, add the soup base and leek greens. Cook another minute or two. Blend this up with maybe a tablespoon of water till as smooth as you can get it,

The leek slices go in a pan or baking sheet with walls. Pour some of the reserved leek liquid till about half way cup the leeks. Add the thyme sprigs.) Season with salt and pepper and 1/2 tablespoon of butter in small chunks. Cover the pan and place on a middle rack for 15 minutes.

Get another baking sheet and place the mushrooms on it. Add the remaining 1/2 Tablespoon of butter in chunks. Spray lightly with oil. Keep in oven till cooked and starting to crisp. (timing will differ…in my oven my mushrooms took 12 minutes on the middle rack) Season with sea salt and ground black pepper.

Your leeks by now are done. I took mine slightly further and removed the foil covering them and returned the mushrooms to the lower rack. By now they’ve absorbed the liquid so I added more of the reserved leek water. I left mine in for 20-30 minutes more.

Mix together a tablespoon of white wine vinegar with a tablespoon or two of olive oil to top everything with.

Serve when ready.

Puree, leek slices, mushrooms, sprinkle on the oil mixed with vinegar and top the mushrooms with small pieces of mint.

Leeks Two Ways with Mushrooms

A special THANKS to Jose Andres for his FORKING AMAZING recipe and to Food & Wine Magazine so I could come up with what I got here.

The Forking Truth