Tag Archives: #recipe

FORKING GREAT Apple Pie with Walnut Crumb topping Recipe

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I’m so proud of myself…..I came up with a tasty apple pie filling and kicked it up a notch with something maybe nobody already thought of before……..yuzu kosho…..That amazing wonderfully mostly citrus-ee…..a little heat and more….condament. It really makes apple filling pop if you got the flavors just right……First I pre-baked a nice thin crust. I made the filling. I made a walnut crumb topping and then I put them all together and baked it off. I make very thin crusts on pies. If you are not a fan of a thin crust then you are welcome to double the crust recipe but timing will differ. Depending on serving size this make around 8 servings.

Ingredients for around 8 servings

3 1/2 lbs green apples – peeled, cored, cut in small wedges

1/2 cup sugar

1/2 cup dark brown sugar

3 Tablespoons corn starch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/2 lemon – just the fresh juice for the filling******** and save the zest for the walnut crumb topping********

2 Tablespoons sweet butter – cut into small cubes like small peas

1 teaspoon yuzu kosho

1 cup flour – for crust

1/4 cup canola oil – for crust

1/2 teaspoon apple cider vinegar – for crust

1/6 cup water – for crust

1/4 teaspoon baking powder – for crust

3 1/2 Tablespoons cold butter – grated – for topping

1/2 cup walnuts lightly crushed – for topping

1 yolk – for topping

1 1/2 teaspoons lemon zest – for topping

1/4 teaspoon lemon extract – for topping

1/2 cup flour – for topping’

3 Tablespoons corn meal – for topping

1/4 teaspoon sea salt – for topping

1/6 cup sugar – for topping

1 1/2 Tablespoons brown sugar – for topping

non stick spray

Directions

Set oven to 350 degrees F.

Make the filling. In a large bowl mix together the apples, sugars, corn starch, cinnamon, nutmeg, salt, lemon juice, butter, and yuzu kosho. Pour this mixture into shallow pan or pans and cover with foil. This goes in the oven for about an hour or until cooked.

Make the crust.

In a medium bowl combine the flour, oil, vinegar, salt, water, and baking powder. Roll this out very thin and place in a sprayed 8-9 inch pie pan. (I roll mine on parchment paper with plastic wrap over the dough to get it very thin) This gets pre-baked in the oven for 15 minutes.

Make the topping – In a medium bowl combine the butter, walnuts, yolk, lemon zest, extract, flour, corn meal, salt, sugars. Dump this on a baking sheet and bake it about 25 minutes.

To. pastry shell add the apple filling. Top the filling with the walnut crumble put this back in the oven for around 20 minutes.

Forking Great Apple Pie with Walnut Crumb Topping

ENJOY!!!!!!

The Forking Truth

Snickerdoodle Shortbread Recipe adapted from Emma Laperruque’s Recipe

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I came across a recipe called Snickerdoodle Shortbread on www.Food52.com by Emma Laperruque. This is a very easy recipe but I did change a few things. I don’t have a food processor so I changed the recipe to grate frozen butter into it instead. I also changed the types of sugar used for more flavors and texture. Doubling the sugar crust was needed because all of the sugar cinnamon stuck to my pan and I didn’t have any left to top it. I added baking powder to insure a nice texture. I know they came out really delicious. I got lots of compliments on them and one person said that they were the most delicious snickerdoodle that he has ever eaten and thanked me for bringing them. This makes around 16 servings give or take. You also have to cut them when they come out of the oven and let them cool. If you cut them cold they will crumble. Bake them in any pan that you would use for brownies.

This makes around 16 Snickerdoodle Shortbreads

5 Tablespoons Turbinado sugar – sugar crust

2 teaspoons ground cinnamon – sugar crust

2 cups flour

1 teaspoon baking powder

1/4 cup sugar

1/4 cup dark brown sugar

1 teaspoon course sea salt

1/2 teaspoon cinnamon

1 cup unsalted butter – frozen

3/4 teaspoon vanila extract

Neutral non stick spray

Directions

Preheat oven to 325 degrees F.

Spray your brownie pan with non stick spray.

In a small dish combine the turbinado sugar with the 2 teaspoons of ground cinnamon. Set this to the side. This is the sugar crust mixture.

Half of the sugar crust mixture goes in the brownie pan. Shake the mixture all over the pan.

In a large bowl combine the flour, sugars, baking powder. salt, cinnamon, and vanilla. Grate the cold butter into this bowl. You don’t want a fine grater….You want a slightly bigger grate. mix well.

Pour in your mixture and pat it flat.

Add the rest of the sugar crust mixture and make the top is flat.

This goes on a middle rack for 40-50 minutes or until it looks dine.

As soon as it comes out of the oven you have to cut it up because it will harden quickly. Slice it up and let it cool.

Snickerdoodle Shortbread

A Special THANKS!!!!!!! to Emma Laperruque and www.Food52.com . So I could do what I got here.

The Forking Truth

Apple Cider Shallot Mustard Sauce Recipe

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They were practically giving away apple cider at the supermarket today. I knew I had uncooked chicken breasts in the freezer so I got the idea to marinate the chicken in apple cider and latter sous vide the chicken. I also made an apple cider shallot mustard sauce to go with it so here is how it went.

Ingredients for around 6 servings

13 oz apple cider + extra if you want to marinate chicken or whatever protein you feel like.

5 shallots – rough chopped

1 apple – peeled, cored, rough chop

2 Tablespoons extra virgin olive oil

2 Tablespoons (heaping) whole grain mustard (I used Maille Old Style)

2 Tablespoons flour

1 Tablespoon Better Than Bouillon Reduced Sodium Vegetable Base

2 Tablespoons apple cider vinegar

sea salt – to taste

black pepper – to taste

Directions

In a sauce pot on medium high heat add the oil, shallots, and apples. Cook about 5 minutes and turn the heat down to medium-high.

In a small mixing bowl combine the apple cider, mustard, flour, vegetable base, and vinegar. Whisk well. Add this to the pan contents and stir as needed till thickened.

Serve this over your protein. Add salt and pepper to taste.

Chicken Sous Vide in Apple Cider with Apple Shallot Mustard Sauce

Enjoy!!!!!

The Forking Truth

Sweet Potato Pierogis Recipe with Cranberry Salsa Matcha – Variation of Cook’s Country Recipe

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The Cook’s Country Recipe for Potato and Cheese Pierogis can’t be beat. Today I made the Pierogis with sweet potatoes and I thought cranberry salsa matcha would be great with them. This made 32 pierogis for me. I did have extra filling and scrap dough left that I put together and made a crazy kind of small 2 serving lasagna with. Serving size is difficult to determine because I don’t know if you want this for a side serving or a whole meal…….I like this for a side serving so I’ll say at least 10 servings.

Ingredients for around 10 side servings

2 1/2 cups bread flour + extra for lightly flouring surfaces

1 teaspoon baking powder

1 cup sour cream

1 egg

1 yolk

salt to taste

4 average to small size sweet potatoes – peeled

1/4 cup whipped cream cheese

2 Tablespoons unsalted butter

1/2 teaspoon cinnamon

1/4 teaspoon ginger

dash nutmeg

sea salt – to taste

Directions

Preheat oven to 350 F.

The sweet potatoes go in a pan or. baking dish with about a 1/2 cup of water. The pan or dish gets covered and they stay in the oven till fork tender. (about an hour)

The bread flour, baking powder, sour cream, egg, yolk, salt go in the bowl of a stand mixer with a dough hook. Mix at medium-high speed for 8 minutes. Cover the dough so it doesn’t dry out. This needs to rest about 30 minutes. You can chill it but then you will have to let it warm to room temperature.

While the sweet potatoes are hot mash them with the cream cheese, butter, cinnamon, ginger, nutmeg, and salt.

Roll out about 1/3 of your dough on a board or rolling mat. If desired use plastic wrap over the dough so it doesn’t stick to the rolling pin. (us flour as sparingly as possible.)

Roll around 1/8 inch.

Remove scap dough and either use for something else or toss because it is much tougher second time around.

Fill about 1/2 meatball size and pinch the middle shut.

Then finish closing it up.

Repeat with rest of dough until done.

Place the pierogi on trays that are oiled or sprayed with nonstick spray because they might stick.

Boil them in batches in salted water till they float.

You don’t need to fry them but if you want to fry them I do one stick of butter with a splash of canola oil. If desired fry on each side on medium heat till done.

I usually make my own cranberry sauce but picked up a can. I forgot how bad canned cranberry sauce taste and added some of the salsa matcha I made that is published on my website……These days you can buy salsa matcha at the store if you want but this one here is very good.

Sweet Potato Pierogis with Cranberry Salsa Matcha

A Special THANKS!!!! To Cook’s Country Magazine so I could do what you see here!

The Forking Truth

Italian Style Lemon Cookies Recipe

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I had some lemons to use and I was thinking lemon cookie. I came across an Italian Lemon Cookie Recipe that I had to completely change the recipe but I tried to shape the cookies similar to the original recipe. I think the recipe I read had typos (like 4 cups of flour for 20 cookies doesn’t make sense) and there wasn’t enough lemon in the recipe to taste lemon either (typo?). Made some other changes and came out with something really different. These cookies came out extra light, very lemony, and not too sweet. Servings are very hard to determine here. I made 40 small but very light cookies. I think you might eat up to four as a serving. So that means you will get between 40-10 servings….40 if you only eat one……(you are NOT going to do that)…….10 servings if you eat 4……I think around 15 servings is realistic…….

Ingredients for around 15 servings

2 cups flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup sweet butter – melted

1/4 cup sugar

1 egg – beaten

1/4 cup milk

1 lemon – juice and zest

1 teaspoon lemon extract

non stick spray

1 cup 10X sugar (for glaze)

2 lemons for zest and only one lemon for the juice (for glaze)

Directions

Preheat oven to 350 degrees F and spray a cookie sheet with non stick spray.

In a large mixing bowl combine the flour, baking powder, salt, butter, sugar, egg, milk, juice and zest of one lemon, and lemon extract. Hand mix with a FORK till combined. Roll logs that are ever so slightly thinner than your pinky. Or you can be more precise and divide the dough into 4 and get 10 cuts out of each quarter……….Each 10th gets rolled into a log close to your pinky size and you want each log to be about 4 inches long. You roll it into a fancy knot.

Have fun with this……it’s not brain surgery.

They go on your sprayed cookie sheet.

Into your preheated 350 degree oven on your middle rack till slightly browned and cooked……Ovens do indeed DIFFER………In my Whirlpool oven mine took 17 and 18 minutes………Your oven may differ.

While your cookies are baking mix up the glaze in a small bowl…..It’s just a cup of 10X, zest of two lemons and juice of one lemon. Mix well with a FORK.

Dip the cookie tops into the glaze.

Use all the glaze.

For some reason my one dog feels the need to guard the cookies.

Italian style lemon cookies

The Cookies really are FORKING DELICIOUS!

The Forking Truth

2 Hour Braised Napa Cabbage or Stuffed Dumplings Recipe

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There is a popular trend of frying cabbage lately. One of the fried cabbage recipes I came across was from Chef Adeena Sussman. Her recipe was called Melted Green Cabbage. She fried her cabbage wedges, fried the shallots and garlic, then put it all in a pan with broth, wine and seasoning cover it up and transfer to an oven for two hours.

This recipe is a different variation but is inspired by Chef Aleena Sussman’s recipe.

I do cabbage very often. It always gets crispy edges so I prefer to skip the frying of the cabbage. I just left my pan uncovered and I got crispy edges. This turned out to be a tasty different cabbage recipe that you can serve with anything. My Napa cabbage was sort of smaller so I got around 4 servings.

Ingredients for around 4 servings

1 Napa cabbage – quartered but not cored.

1/3 cup extra virgin olive oil

2 teaspoons sea salt

1 teaspoon ground black pepper

10 garlic cloves

2 large shallots cut into thick slices

1/2 cup white wine

1 Tablespoon vegetable soup base (I used Better Than Bouillon Brand)

1/2 teaspoon dried thyme

1 Tablespoon unsalted butter

optional – parsley, and or chives to finish

Directions

Preheat oven to 300 degrees F.

In a small bowl mix together the wine, thyme with the vegetable paste and add it to your pan. Also add the butter to the pan. Place the cabbage, shallots, and garlic in the pan. Sprinkle the cabbage with olive oil. Sprinkle the salt and pepper.

Put this on the middle rack of your preheated 300 degree F oven for two hours.

After two hours it should look like this.

If desired sprinkle with parsley and or chives.

2 hour Braised Napa Cabbage

A Special THANKS!!!!! To Chef Adeena Sussman for her recipe so I could come up with what I got here.

The Cabbage was very good but I got the idea that it would be even more amazing in a dumpling……so…..

Then I made half a batch of Shirley Chung’s dumpling dough (2 c. flour, 1/2+1/8 cup water, 1/2 teaspoon salt) I chopped up one cabbage wedge with three braised garlic cloves chopped fine and part of a shallot chopped and mixed in one egg)

boiled them till they float.

Maybe I’ll fry them?

Then I fried around half of the dumplings in around a stick of butter and some of the oil that was sitting in the dumpling dish.

Stuffed Dumplings with two hour Braised Cabbage

These were FORKING Delicious!

The Forking Truth

Pumpernickel Crisps Recipe

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I’ve been making lots of crisps lately. I thought I’d try to make pumpernickel today.

This will make about 6 servings

1 cup flour

1/2 cup dark rye flour

1/4 cup wheat graham flour

1 teaspoon baking powder

2 Tablespoons unsweetened cocoa

1 Tablespoon dark brown sugar

1 Tablespoon caraway seeds + more for finishing

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon granulated garlic

1 teaspoon onion flakes

poppy seeds – to taste to finish

flake sea salt – to taste to finish

1/3 cup extra virgin olive oil + MORE to spray dough

1/2 cup water (maybe add 1 more tablespoon if needed)

Directions

Preheat oven to 450 degrees F.

In a large bowl mix together the flours, baking powder, cocoa, sugar, caraway seeds, cumin, coriander, garlic, onion flakes, oil, water.

Divide in three balls.

Over parchment place and flatten a dough ball. Cover with plastic wrap and roll thin. Place this on a baking sheet.

Remove plastic wrap.

Spray dough with olive oil, sprinkle salt flakes, poppy seeds, and caraway seeds.

This goes on middle rack of preheated 450F degree oven for around 13-14 minutes or until done.

When it’s hot it might still be soft. Wait till it cools. If not crisp enough turn it over and give it two or three minutes.

Pumpernickel Crisps

ENJOY!!!!!

The Forking Truth

Yotam Ottolenghi Style Spaghetti Squash with Chickpeas, Spinach, and Za’Atar Recipe

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I had a spaghetti squash to use and wanted to find a Yotam Ottolenghi recipe. I wondered how he would do a Spaghetti Squash? Oh and incase you don’t know he is a multi award wining chef, restauranteur, and cookbook author. His recipes that I’ve done so far are all unique and uniquely FORKING DELICIOUS…..ANYWAYS>>>>>I couldn’t find a spaghetti squash recipe from Yotam Ottolenghi so I used one of his pasta recipes as a guild for Spaghetti Squash……Besides swapping spaghetti squash for pasta I made a few slight changes. Maybe the other biggest change was to use much more spinach than for the pasta recipe. I just felt it needed it. Serving size is difficult to determine because I don’t know if you want a tiny dish or a big bowl full. I think that this will be at least 6 servings. But some people will get more servings.

Ingredients for around 6 servings

3+1/2 Tablespoons extra virgin olive oil + a little extra to spray squash pan

1 small onion – fine chop

3 garlic cloves – crushed and fine chopped

1 teaspoon ground cumin

1 Tablespoon thyme – chopped

7 anchovies – chopped (about half a 2 ounce can ….you can freeze what you don’t use)

1 medium lemon – juice and zest

2 – 15 oz cans chickpeas – drained and rinsed

1 teaspoon dark brown sugar

1 1/2 cups chicken or vegetable stock (I used vegetable)

1 spaghetti squash – If you can cut in half but not long ways and remove seeds and membranes……..I note that this is hard to do and you can get injured. If this is too chancy just cook the spaghetti squash whole…..and remove the seeds and membranes when it is cool enough to handle…….It might take slightly longer)

12 oz bag frozen spinach

1 tablespoon parsley

1 1/2 teaspoons za’atar

sea salt – to taste

black pepper – to taste

Directions

Preheat oven to 400 degrees F

Spray pan with olive oil.

Put either whole squash or half squash (cleaned out) on pan.

The squash usually needs 45-60 minutes on the middle rack. Or cook till soft to touch.

While the squash is cooking.

On hight heat cook the onions, garlic, cumin, thyme, anchovies, lemon zest, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper till golden in color 3-4 minutes.

Reduce heat to medium. Add the chickpeas and sugar. Fry 8 minutes.

Add stock and lemon juice. Simmer 6 minutes.

Stir in frozen spinach. Give it about 2 minutes.

Add spaghetti squash.

Serve and finish with za’atar and parsley.

Yotam Ottolenghi Style Spaghetti Squash with Chickpeas, Spinach, and Za’atar

It’s FORKING DELICIOUS!!!!!

A Special THANKS!!!! to Yotam Ottolenghi for his Gigli with Chickpeas and Za’atar recipe so I could come up with what I did!

The Forking Truth

Gochujang Chicken Meatballs with Gochujang Sauce Recipe

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Something a little different. Sprouts had a surprise salt on ground chicken. I needed to use my gochujang (delicious Korean fermented pepper sauce) and I had leftover take out rice in the refrigerator so this is what I came up with. This will make 4-6 meals depending on how big your serving is………..So I’ll say five meals. I also need to add the different brands of gochujang are different. American ones have less flavor and some taste like ketchup and you don’t want that. Today I used this brand.

Up top is a QR code and under it reads www.chikabmall.co.kr

Ingredients for around 5 servings

1 lb ground chicken

2 eggs

1/2 cup sautéed onions and peppers – chopped

1 Tablespoon Gochujang (preferably a Korean Brand from an Asian Grocery Store)

2 teaspoons soy sauce

1 Tablespoon dark brown sugar

1/2 lime – just the fresh squeezed juice

1 Tablespoon fresh ground ginger

1/4 cup scallions – thinly sliced

5 garlic cloves – ground to paste

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1 cup leftover take out rice

non stick spray

24 oz Italian tomato puree (for the sauce)

1/4 cup + 2 Tablespoons gochujang (for the sauce)

2 Tablespoons ketchup (for the sauce)

splash mirin (for the sauce)

Optional – basil, scallions, cilantro, or chives for finishing

Directions

Set oven to 350 degrees F.

Spray baking sheet(s) with non stick spray.

In a large mixing bowl mix together the chicken, eggs, onions & peppers, gochujang, soy sauce, sugar, lime juice, ginger, scallions, garlic, pepper, salt, and rice.

The mixture will be moist so you won’t be be able to roll mixture with your hands. You will need a small meatball size scooper to make the balls. I made 27 balls yours might run smaller or larger so you might get a different amount.

In my preheated 350 F oven these took 20 minutes.

While the meatballs are cooking mix together the tomato puree, gochujang, and a splash of mirin. Heat up in a sauce pan and serve with meatballs.

Gochujang Chicken Meatballs with Gochujang sauce

ENJOY!!!!!!!

The Forking Truth

FORKING DELICIOUS Caramelized Potatoes Recipe

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I had this one large potato in my bag of potatoes. I just made chicken gochujang meatballs with gochujang sauce so I’m thinking some sort of Asian-ish potato. BUT THEY DIdn’t come out Asian-ish….They just came out FORKING DELICIOUS and sort of caramelized on the outside and fluffy inside. I melted one stick (4 oz.) of unsalted butter. I added a small squirt of soy sauce. a small squirt of hoisin. Around a Tablespoon of honey. And three large cloves of garlic that I grated to a paste. This got mixed up together in a small bowl.

The oven got set to 400 degrees F and I sprayed a sheet pan with non stick spray.

The potato got cut in half longways……Then each long piece got cut in thick slices.

They got placed on the baking sheet with a little room between each slice and I poured the liquid over the potatoes.

They got placed in the middle rack of the preheated 400 degree F oven for around 60 minutes and I got FORKING DELICIOUS Caramelized Potatoes

Ingredients for around two servings.

1 LARGE potato (or two potatoes)

4 oz sweet butter – melted

2 teaspoons soy sauce

2 teaspoons hoisin

1 Tablespoon honey

3 large cloves garlic – ground to paste

non stock spray

sea salt -to taste

ground black pepper to taste

Directions

Preheat oven to 400 degrees F.

Spray baking sheet with non stick spray

In a small mixing bowl combine butter, soy sauce, hoisin, honey, and garlic.

Your potato gets cut in half long ways and the long slice gets cut in thick slices like this and each half goes on baking sheet with sauce poured on it. Make sure you use that non stick spray…..the sauce around the potatoes does burn and turn hard.

this goes on middle rack of oven till caramelized.

Mine got done in an hour. Add a little sea salt and pepper……..Ovens do differ so yours might get done faster or slower. I let my husband try some and he couldn’t stop eating them. That’s how FORKING great they came out! (I also poured some of the separated butter on the potatoes that they sat in.)

FORKING Delicious Caramelized Potatoes

They are FORKING DELICIOUS!

The Forking Truth