Author Archives: The Forking Truth

Dining Out With DOGS in Metro Phoenix December 2020 Bottega Pizzeria Ristorante (Glendale), Salad and Go (North Phoenix) Banh Mi Bistro Vietnamese Eatery (North Phoenix) Twisted Italian (North Peoria)

Dining out with dogs is just a “Fluff” story of taking my dogs out to eat. It all sort of started when my dog Louie came down with aggressive cancer. We were told that he only was expected to live 3 months and maybe up to 6. He already was older and couldn’t do a lot but he loved eating and going out to eat. I took him out as often as I could and he made it another 17 months. Today I take my current dogs out to eat when I can.

There are many things that you must know if you dine out with dogs. One is that not all patios are dog friendly. Some are certified with a sign. When you don’t see a sign you must call and ask if it’s ok to dine with your dog on the patio. Another thing is that I recommend from experience that it is BEST to avoid as many other people and other dogs as possible. Some people don’t share your love fore dogs and other people are allergic. It’s also best to avoid other dogs because dogs enjoy barking at each other and this can be a disturbance and you might be asked to leave.

You need to be aware that most food and drink that you consume can be harmful or even toxic to your dog. You must get a list of foods from your veterinarian to avoid. Usually a small lean plain piece of meat is a good choice. You should also bring a water bowl with you. Here in metro Phoenix you have to also be concerned about the temperature because your dog IS NOT AS HEAT TOLERANT as you are. They absorb heat up their paws and wear fur coats. 90 degrees might be comfortable for you but it is too hot for your dog. Leave your dog home if there is any doubt.

When you dine out with dog(s). your dog(s) must be by your side at all times. Dogs are NOT to eat off restaurant plates.

We went to Bottega Pizzeria Ristorante in Glendale/Arrowhead/#UpperWestSide.

They are an Italian Restaurant with a lovely patio with a park-like view.

The patio is very comfortable and is equipped with misters and shades for cooling and heaters for those few chilly days.

Our server is very nice and runs a bowl of water out for the dogs.

They always start us off with fresh baked breads.

Bread isn’t too good for dogs so I only give them a small taste that they enjoy.

We both got the DELICIOUS pollo alla cacciatora special.

OMG! It’s really great! It’s chicken legs that are falling off the bone tender and are infused with good flavors. The sauce is laced with Calabrian peppers that are so delicious. It’s served over cheesy polenta.

www.BottegaRistorante.com

We were planning on going to The Bourbon Cellar in North Scottsdale.

They serve hand ground in house various meat burgers and other things. (They don’t use commercial ground meat like most places) But to our surprises they changed their hours without posting the new hours anywhere on the day we showed up. So we left.

We drove back to home (23 miles) and drove threw our local Salad and Go.

Salad and Go is a local growing chain of fast food gourmet salads. They offer around nine styles of salads with protein choices of chicken, buffalo chicken, tofu and shrimp. Everything is organic and natural and most salads only cost $5.74. They also offer $2.99 breakfast burritos, beverages, smoothies, soup and a protein box. This is only a drive threw restaurant. They are without seating and no bathroom here….Just drive threw…That is why they are named……Salad and Go.

Behind our local Salad and Go is a hotel with an outside table just behind our Salad and Go so we took advantage of it.

Today I got the Thai Chicken Salad.

There is moist white meat chicken chunks, red cabbage, red bell peppers, shredded carrot, cucumbers, mixed greens and a pack of tasty slightly spicy peanut dressing.

My dogs always enjoy the chicken and shrimp here. (they discontinued the steak here some time back)

My husband had the chicken Greek Salad with added shrimp.

He was bummed that he wasn’t eating a burger.

“I like chicken here but I also wished that I was eating a burger”
“Me too”

www.SaladandGo.com

Banh Mi Vietnamese Eatery in North Phoenix has always been on our local rotation of restaurants. They serve around a dozen different Banh Mi Baguette sandwiches and many of your Vietnamese favorites except for pho. Portions here run very large and can be double for some people and prices are very low here. But the best thing of all is that the food is DELICIOUS TOO! and everything is cheap…It’s cheaper than fast food and is really good food.

no pho here

Today my husband got one of his favorites…The grilled pork rice plate.

It’s around 8 ounces of tender delicious pork with a crispy pork egg roll, lots of rice and a pickled vegetable salad.

Today I got the curry chicken with rice.

It’s fragrant and tasty. It has crushed peanuts and fried shallots in hit with nice soft carrots and potatoes. There is also lots of chicken to share with the dogs.

We always enjoy Banh Mi Bistro Vietnamese Eatery.

www.BanhMiBistroAZ.com

We also went to The Twisted Italian. They offer most of your typical American Italian Foods but they also offer a few unusuals such as pierogi and an Italian chili relleno. They don’t have a patio but do have a couple tables outside for dining. They are listed on www.BringFido.com so they are dog friendly. They are always friendly to us when we bring the dogs. Today the nice waiter brought a water dish for the dogs.

My husband likes the lunch special called pick a pasta/ pick a salad for only $11.50.

He got the Italian salad and the house lasagna.

I got the salmon with grilled vegetables and angel hair pasta in lemon white wine caper sauce.

It’s bigger than it looks like in my photo and is a lot of food. The vegetables and salmon are enough for me. BTW I had some help with that.

Lunch is always A-OK at Twisted Italian in Peoria.

www.EatTwisted.com

That was Dining Out With Dogs in Metro Phoenix for December 2020. We wish for everyone good heath and happiness and a Happy New Year and we hope to see you next month.

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots Recipe

I had some curry leaves that I got from Asiana Market and some beautiful rainbow carrots from Trader Joes. Turmeric always goes with curry leaves and most recipes with turmeric and curry leaves usually will have something like mustard seeds in it so this is how this recipe came to be. My idea of serving size might differ from your idea of serving size. This makes around 6 side servings.

Ingredients for around 6 servings

2 pounds carrots (peel if not organic) (I rough cut mine but you can cut in any shape that you like)

3 Tablespoons extra virgin olive oil ( I didn’t measure but guesstimated. I sprayed the carrots very heavy with oil)

1/2 teaspoon turmeric

2 teaspoons black mustard seeds

handful of curry leaves

crushed sea salt to taste

fresh ground black pepper to taste

4 Tablespoons water

Directions

Set oven to 350 degrees F.

The carrots go in a single layer on a baking sheet that has edges. Spray the carrots well with olive oil. Sprinkle the carrots with turmeric, mustard seeds and curry leaves. Add 4 Tablespoons of water on the baking sheet to help cook the carrots.

Cook carrots till they are fork tender. Timing will differ depending on how you cut the carrots. My carrots were large and I cut them big so mine took 40 minutes.

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots

Enjoy!

The Forking Truth

Newly Opened Tom Yum Thai in Peoria AZ #UpperWestSide

A NEW Thai restaurant just opened in North Peoria called Tom Yum Thai. At this time (Dec/2020) there is another location of Tom Yum Thai in Surprise Arizona. The Peoria location is very tiny with less than ten indoor tables. But it seems clean and is bright and cozy inside. It’s tiny restaurant but they offer a very large menu. of many appetizers, soups, salads, chef’s specials, wok entrees, curries, noodles, pho and more.

They differ from some of the other Thai Restaurants by offering made in house hand rolled and other appetizers. One of the unique appetizers that I haven’t tried (yet) is the Thai Style Fried Sweet Potato dipped in coconut milk then tempura fried and served with tangy peanut sauce.

They offer NINE different salads that they say are packed with flavor and are not ordinary (It says that on the menu). They are filled with an abundance of herbs and spices.

There are many choices of seafood here. They offer a fresh catch of the day, mixed seafood with crispy noodles, scrambled egg with mixed seafood, a plate with one fried fish and one steamed with spicy lime dressing, a deep fried whole fish with spicy chili, and a few shrimp dishes.

Tom Yum Thai offers a bigger variety of protein for your wok entrees, curry and noodle dishes. They offer tofu or vegetables, tofu and vegetables, chicken, pork, bbq pork, beef, vegan shrimp, vegan chicken, shrimp, calamari, combination (chicken, pork, beef), duck, salmon, mixed seafood (calamari, shrimp, mussels, fish)

Wow that’s a lot!

Tonight we tried the green curry with salmon….We were told our choices were hot and Thai Hot. I picked hot.

The first thing I notice is that the curry isn’t green……Usually different peppers are used in the different curries and that is part of why the color of the curries differ. But it is different and does have delicious exotic spices and herby basil in it…There is eggplant green beans and bamboo in the creamy, slightly sweet coconut based sauce and then it builds quick with heat…..It is pretty darn hot. It close to the edge of nuclear in heat. The salmon is over cooked but I thought it would be. I’ll get chicken here next time for this sort of dish.

My husband got the spicy basil with chicken at Thai Hot with an added on fried egg.

It’s hot….and is a different hot than the green curry. We both think the green curry is hotter??????? We like the spicy Thai Basil….It’s hand chopped with lots of surface space for all the flavors to cling on to. There’s vegetables. It’s a big portion…..I think it could use a tad more basil but it really is pretty good.

That was my first visit to Tom Yum in Peoria AZ.

www.TomyumThaiAZ.com

Everything is subject to change these days.

The Forking Truth

Ocotillo Restaurant in Phoenix AZ is Always Worth a Fork!

Ocotillo is a one mile square compound restaurant, coffee bar, cocktail lounge, wine bar and park located in near downtown Phoenix Arizona. Ocotillo offers a wonderfully varied ever changing menu of astonishing variety. They are farm to table goodness mixed with global fusion. The dinner menu usually is something like several small salads, vegetable plates, small plates, house made pasta plates and large plates. The restaurant is modern and has multiple outdoor dining areas with an outdoor cocktail bar and an outdoor coffee shop.

Tonight we dined outside.

The Ocotillo resident “Mittens” said, “Hi” and rubbed against my leg.

We started out by sharing the eggplant meatless balls.

They had crisp exteriors with little bits of crisp cheese. The eggplant balls were topped with pesto and were served over cheesy, herby polenta.

My husband had the pork shank.

It was very meaty and succulent and was served with a porky corn stew and crispy smoky potatoes. My husband said that this was really GREAT!

I went with the market fish that was Atlantic Salmon today.

All the fresh vegetables, herbs and lemongrass sauce made the plate special.

Here are some of the previous plate that we had at Ocotillo.

cauliflower, kale, pesto, peanuts, herbs, lemon vinaigrette

Thai style chicken

crispy chicken meatballs

charred sweet potato

house made pastrami sandwich

house made smoked salmon with spinach salad

mole chicken salad

Japanese style fish and chips

Tandori chicken sandwich with watermelon salad

mesquite grilled steak sandwich

pork torta

Korean Style BBQ beef brisket sandwich

tomato tartine

crispy pork flats with green chili hominy

fried bbq korean style chicken sandwich with kimchi slaw

house smoked salmon with potato cake

vanilla roasted pear

Mediterranean chicken with black barley, barberries, fennel, salad

spicy Japanese style beef curry

house smoked salmon, tea egg

Ocotillo chicken

Ocotillo is certainly Worth a Fork!

Worth A Fork!

www.OcotilloPHX.com

The Forking Truth

Sweet Corn Pudding by Vivian Howard adapted from Milk Street Magazine Recipe

I was watching Milk Street on TV and watched them make this amazing dessert. They genuinely looked like they were going bonkers on how great it tasted so I had to try it. YES!!!!! This is a FORKING AMAZING RECIPE!!!!! But it really is a soufflé’s so you have to eat it just made because it soon falls. Serving size is difficult to judge here. Original recipe says that it is 6 portions. I cut the recipe in half and I got two decent sized 4 inch ramekins that for me were two generous servings each so I got 4 servings from half the recipe.

Ingredients for around 4 servings

4 Tablespoons salted butter – cut in 4 pieces plus more for buttering the ramekins

1/4 cup + 1 Tablespoon sugar + more to sugar coat the inside of the ramekins

2 Tablespoons grated lemon zest – divided

1/4 cup all purpose flour

1 cup corn kernels

1/2 cup heavy cream

pinch sea salt

1 egg – separated

1 teaspoon vanilla

optional – finish with powdered sugar ( I skipped this)

Directions

Preheat oven to 400 degrees F and have a rack in the middle of the oven ready for the puddings.

Butter the inside of the ramekins and coat them with white sugar.

Make the sugar – lemon zest topping. In a cup mix together one tablespoon white sugar and 1/2 teaspoon lemon zest. Set this to the side.

In a medium sauce pot whisk together the flour and an 1/8 of a cup sugar. Blend together the corn, cream and salt until smooth. Whisk the corn mixture into the the flour mixture in your pot. Put on the pot to medium heat and stir to it gets to be a shiny paste. Take it off the heat and stir in the butter just a little at a time till it is incorporated. Let it cool a little and mix in the egg yolk, remaining lemon zest and vanilla.

In a separate bowl whip up the egg white till light and foamy. Add 1/8 cup white sugar and whip till you have soft peaks. Carefully fold whites into corn batter. Fill ramekins. Run your thumb along edges to make a channel so soufflé’s get a better rise. Sprinkle evenly with lemon zest sugar.

Place in middle rack of oven till golden brown and risen well (timing will differ….mine took 25 minutes)

Serve immediately and sprinkle with powdered sugar if desired.

Sweet Fresh Corn Pudding

A special THANKS!!!!!!!!!!!! to Vivian Howard and Milk Street Magazine for this FORKING AMAZING Recipe.

The Forking Truth

My Forking Thoughts on Universal Yums – December Special Edition Greetings From Everywhere

Universal Yums ( www.UniversalYums.com ) is a subscription service for a box of international snacks. You can subscribe for yourself or gift in number of ways and different size ways. The basic Yum Box is 6 snacks with a 12 page booklet of games, trivial and a recipe and runs around $15.00 a month.

The next size up is called the Yum Yum Box. It’s the above Yum Box but contains twice as many snacks (12) the booklet and they say more! The Yum Yum Box runs around $25.00 a month.

The largest box is called the Super Yum Box that contains 20 snacks the booklet and more and runs around $40.00 a month.

At this time I’m just doing the basic Yum Box.

The first Yum we try is the Sugar & Anise Polvoron from Spain.

It’s a powdered shortbread cookie. It’s laced with anise and has a little more powdered sugar on it than the typical shortbread cookie.

Our next Yum is the Roast Turkey & Stuffing Potato Crisps from Scotland.

These chips are cut thick and taste like a combination of poultry seasoning mixed with powdered onion.

Next Yum was very unusual.

Salted egg yolk popcorn from Taiwan. My husband screamed when he tasted them. They are very odd and not like any popcorn I’ve tasted before. They don’t have that crunchy kernel thing that sticks in your teeth. These seem fluffier…… But oddly they almost seem seem wet or liquid in them but they aren’t………..They are sweet but are more salty than sweet. I don’t think that they taste like egg but taste sort of buttery in an artificial but not bad way. I don’t really know why but I like them…….They seem light and are odd but pleasingly sweet and salty but not too salty.

Next we tried the Mocktail Bon Bons from the United Kingdom.

They are small powdered chewy and tangy treats. I think people with false teeth might have trouble with them. (LOL) They sort of remind me of what I think were those Now and Later Candies (haven’t eaten then in decades…might be remembering wrong candy?) but tiny. For me they are too tangy but I am sensitive to tangy and sour.

Alpine Nut Cake from The Swiss Alps were next.

It’s a little crunchy cake…almost like a cookie filled with walnuts and hazelnuts….Not bad….I could eat it again.

Ever try cookies from the Netherlands?

Little spice cookies…..Not bad…pretty good…..I never really ate spice cookies. I think they’d be great in ice cream or in a crust for other desserts.

Last and not least.

Cocoa Dusted Chocolate Truffles from France.

YUM! These are smooth and chocolatey, not too sweet and just right. Wouldn’t mind a bigger bag of them!

Can’t wait to find out what I will be trying next month!

www.UniversalYums.com

The Forking Truth

Patra (Stuffed Taro Leaves) by Urvashi Roe Recipe from www.GreatBritishChefs.com

I picked up these large leaves at the Asiana Market. I thought I was going to stuffed them with fish or something. I noticed that the leaves were marked Patra.

So I looked up Patra.

It turns out that Patra (Stuffed Taro Leaves) is a DELICIOUS dish from Maharashtra & Gujarat Cuisines. It very easy to prepare and is extremely fragrant and delicious. This recipe uses a chick pea flour base that you spice up. You spread the chick pea mixture on the leaves. Repeat four times. Roll them up like. a jelly roll. Steam the rolls, slice and fry and add some more seasoning and fresh cilantro. They come out delicious! I’m not sure about serving sizes. The recipe I followed says to use 15 patra leaves. I only used four leaves but I used the largest leaves in the pack???? In the end my guess is that this makes 4 tasty servings. This recipe makes far more fried seeds than I think it needs. You can save the extra and use them for either a next time or something else.

Ingredients for around 4 servings

15 patra leaves – recipe states that spinach leaves are a substitute – I used 4 very large leaves

60 ml tamarind juice (around 2 oz)

150g chick pea flour (around 5 1/3 oz)

3 tsp red chilli powder

1 tsp turmeric powder

1 tsp asafoetida ( I picked some up at Whole Foods )

1 tsp cumin seeds

3 tsp sugar

1 tbsp oil

2 tsp salt

1 tbsp oil (for finishing)

1 tsp mustard seeds (for finishing)

1 tsp cumin seeds (for finishing

3 tsp sesame seeds (for finishing)

1 tbsp fresh cilantro – chopped (for finishing)

Directions

1 – clean and dry leaves. Cut out large vein in leaves with a knife or scissors. Set leaves to the side.

Make the paste. The tamarind juice, chick pea flour, chili powder, turmeric, asafoetida, cumin seeds, sugar, oil and salt get mixed up together in a bowl. (mine came out too dry and I had to add a good amount of water for it to be spreadable.

Now you start out by spreading the mixture on a leaf that is face side down.

Take a second leaf and lay on top (like a lasagna) spread mixture again. Do a third and spread mixture again and do a fourth and spread mixture again. I was out of filling by now but if you have more than you can make more stuffed leaves.

Now you roll from the fatter end up like a jelly roll.

These rolls need to set in the refrigerator for at least 20 minutes.

When you are ready the next step is to steam the rolls for 20 minutes.

When the rolls are cool enough to handle you sliced them up and fry them up on both sides with some oil on medium high heat.

Serve with the oil, cumin seeds, mustard seeds, sesame seeds and fresh cilantro.

Stuffed Taro Leaves
Patra

Enjoy! They really are delicious!

A special THANKS to Urvashi Roe and www.GreatBritishChefs.com for this amazing recipe.

The Forking Truth

My Trip to Ofrenda Latin Restaurant in Cave Creek AZ*****Closed and OPENED Again!

*****Ofrenda Latin Restaurant recently opened in the beautiful little town of Cave Creek Arizona. At the moment (subject to change) they are currently open for dinner and bar starting at 3pm and weekend brunch. This is a unique restaurant that is two stories with two stories of wrap around patios. Inside is full of hand crafted things. Lots of warm wood and bright lively colored accents.

They also have an open kitchen.

We took advantage of dining outside.

We shared an appetizer called al carbon board. We received a very generously sized board. Nobody brought us silverware or napkins so we got up and got our own.

There are lots of grilled vegetables (carrots, yellow squash, asparagus), a soft cheese, pepita hummus, guacamole, fried hominy and fresh tortillas. I didn’t notice crispy pork skins on the menu so they were a surprise. (pork should never be a surprise on a menu …………certain people don’t eat pork) Anywho- The tortillas, cheese and some of the vegetables are very good.

I tell The Forking Truth so here it is……….This restaurant is newly opened so some of the execution is off.

You can see in the above picture one carrot is shriveled and very chewy and the one next to it is raw. The carrots were either raw or chewy. The hummus is unusually thick…..It should be a creamy dip and not crazy thick….like modeling clay.

The fried hominy is hard and chewy and is next to inedible. Our waitress did stop by to ask how things were but she came before I dug into the plate. I do have to note again that some things really were very good. The tortillas were fresh and delicious! The squash and asparagus were excellent. The cheese was very tasty. It also was a very large platter and I took a lot home.

Dinner was better. (but the staff left us mostly alone and we had to pour our own wine.)

Both of us had the trout tamal.

This dish is made of trout, fresh masa tamal with smoked trout seasoned with hoja Santa leaf and wrapped in a banana leaf with pea tendrils, water cress and apple mole. The fish was prepared reasonably well. We both really loved the apple mole….that really made everything special. The apple mole was really delicious! I think the tamal would have been even better without the smoked trout because the trout turned dry in it when it was cooked. But other than that it was a good dish.

It was nice that this wasn’t a heavy meal so we could share dessert. We tried the key lime pie.

The nut crust was PHENOMENAL…WOW I never had anything like this before. Trust me it was really great! It has this incredible light texture. It’s like a mouthful of snow that taste really great! I could eat a bowl of it…It’s just so light and delicious! Now we get to the curd…….

OMG….It must be a kitchen error. It seems like an accidental slip with lots of corn starch. The curd has a pleasant flavor but it’s so thick and heavy I can’t eat it.

Well that was my trip to Ofrenda Restaurant in Cave Creek AZ.

*****This restaurant closed for business briefly and re-opened May 28 2022

www.TheOfrenda.com

Everything is subject to change.

The Forking Truth

A little taste of Parma Italian Roots Scottsdale AZ

Parma Italian Roots is a California coastal style Italian restaurant located in North Scottsdale Arizona. They offer high quality ingredients and a wood burning oven. The opening chef wrote the menu and worked under Brian Malarky, he also worked in Michelin restaurants and The French Laundry.

The seating is a mix of modern and blue velvet chairs, metal chairs, benches, booths, an indoor/outdoor bar and dog friendly patio tables with misters for cooling and heat lamps and personal heat lamps for those few chilly days.

Patio seating wraps around the building.

Lunch choices are sharing plates, sandwiches, pastas and salads and Pick two of either – 1/2 soup, 1/2 salad, 1/2 sandwich or 1/2 pasta.

Today I went with the 1/2 soup of of the day (tomato) and 1/2 strawberry balsamic salad with added chicken.

The soup is rich and thick with a generous amount of an Italian cheese (taste similar to pecorino to me). The 1/2 salad is a good size. I appreciate the stronger than usual balsamic flavor in the salad and the pecans were just right..and not too sweet.

My husband went with something a little more Italian.

Hot short rib 1/2 sandwich with 1/2 pappardelle bolognese made with more short rib. He kept saying that the sandwich was very good….he really enjoyed that. He also enjoyed the pasta. He said it was well made but stuck together slightly.

Here are some of the previous plates that we have enjoyed at Parma Italian Roots.

Ora King Salmon
Gnocchi
Mushroom Toast
1/2 campanella truffle pesto pistachio and ricotta pasta 1/2 veal meatball sandwich
1/2 panzanella salad with 1/2 salmon sandwich
Lemoncello dessert

That was a little taste of Parma Italian Roots in North Scottsdale Arizona.

www.ParmaItalianAZ.com

Everything these days is subject to change.

The Forking Truth

Parmesan and Potato Mousse with Parmesan Crisps Recipe based on Pascal Aussignac’s Recipe

I was reading the Samurai Gourmet’s food blog. I saw this incredible looking parmesan and cauliflower mousse that I was very intrigued with. I wasn’t sure about making Parmesan Mousse and shaving raw cauliflower into it. I looked on line for such a recipe and none where to be found. However I did find on www.GreatBritishChefs.com Pascal Aussignac’s recipe for Parmesan and Potato Mousse with Parmesan Crisps recipe. I thought this recipe looked attractive and I was sure that it would taste good and it does. The chef uses a siphon to whip the mousse. I just whipped the cream and added the potatoes and cheese. I seasoned mine with less nutmeg from the original recipe. Added some white pepper and also used piment d’ espelette pepper. I made the parmesan crisp and mine came out delicious but weren’t real crisp.as I would like. I think next time I will add some corn starch or potato flour instead of all purpose flour. This recipe makes way more crisps than you need but they are delicious so they won’t go to waste. This recipe make 4 very small but rich servings. I converted the metric recipe as best as I could.

Ingredients for around 4 servings

5 1/2 ounce potato peeled , cut in half or quarter so it cooks faster (for mousse)

3 1/2 ounce parmesan – grated (for mousse)

3 1/2 ounce heavy cream – whipped (for mousse)

a few grates fresh nutmeg (for mousse)

big pinch ground white pepper (for mousse)

sea salt – to taste

piment d’ espelette pepper – to taste

5 1/2 ounce parmesan – grated (for crisps)

2 teaspoons extra virgin olive oil

2.65 oz egg white (about three small ones)

1 ounce flour

12 basil leaves to serve with

Directions

You suppose to use a food processor and power the 5 1/2 oz. parmesan. Then you add the oil, flour and egg white. Process till smooth.

Next you with spread this dough thinly and evenly on a non-stick baking sheet or silicon mat. Then use a fork to create long lines in the dough. (I thought it was easier to squeeze out this dough with a pastry bag and top) Chill this in the refrigerator for at least 30 minutes.

Boil the potato in medium/high boiling water till it’s fork tender. (around 15 minutes). Rice the potato.

To the riced potato add the remaining parmesan, cream, salt, pepper and nutmeg. (keep warm till ready to use)

The parmesan dough goes in a preheated 256 degree oven for 14 minutes or until lightly golden. Allow to cool.

Assemble.

Each serving is delicious with a sprinkle of pigment d’ espelette, a few parmesan crisps and three fresh basil leaves.

Parmesan and Potato Mousse with Parmesan Crisps

A special THANKS to Pascal Aussignac and www.GreatBritishChefs.com for sharing this amazing recipe.

The Forking Truth