Author Archives: The Forking Truth

A Different way to prepare Home Fries (America’s Test Kitchen Style)

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I was forking watching Rachel Ray and Chef Sara Molton was preparing home fries inspired by an American’s Test Kitchen Recipe. I found MANY variations of this recipe on the web.

I do have to say these home fries came out really delicious with a deeper potato flavor because  boiling with baking soda breaks down the surface of the potato and condenses the potato flavor. The surface is suppose to crisp up extra too. Mine came out fluffy and a little crispy but with delicious flavors. These home fries FORKING have the most delicious potato flavor.

I cleaned up some potatoes (about 1 1/2 lbs.) and chopped some onions. (less than 1/2 of a BIG sweet onion)

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Drained the potatoes and added them to a pot of boiling water that had about a Tablespoon of kosher salt in it and a teaspoon of baking soda.

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I let it boil ONLY ONE MINUTE.

Drained the potatoes and added a couple tablespoons of butter, the chopped onions, about 1/2 teaspoon of cayenne pepper and the drained potatoes back to the pot and let them absorb for about a minute.

My oven was set at 500 degrees and I had a pan in there getting hot.

I then added the contents of the pot to the heated baking sheet. (don’t forking make fun of me for using this forking pan) For the best results a heavy pan that holds heat will work best. The potato mixture was sprinkled with canola oil.

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For me these took about a half hour turning the potatoes a few times.

Then I wound up with this after I sprinkled them with scallions.

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This recipe was inspired by America’s Test Kitchen and was shown on the Rachel Ray TV Show prepared by Chef Sara Molton. I prepared just from memory from watching the show. On TV the potatoes came out with a little more crust.(maybe mine would have too if I just used a forking better pan)

The proportions, ingredients  and instructions may have differed some. But these sure did come out forking good!

Forking Good!

Forking Good!

Buffalo Blue Cheese Slaw

Buffalo Blue Cheese Slaw

Buffalo Blue Cheese Slaw

This is another forking easy recipe to prepare that’s also very tasty. This salad is a little spicy  around 3-3.5 on the Thai Heat Scale of 10. So if you can’t forking tolerate some heat I would skip this one. I wanted to create a blue cheese kind of slaw that wasn’t all full of mayonnaise and thought a hot sauce vinaigrette would be perfect so that’s what this forking came out to be.

This makes only a small batch of slaw and I think it’s about enough for four servings (but that’s all I forking wanted today)

Ingredients

!/2 head of cabbage sliced very thin.

1 red bell pepper (seeds and steam removed) sliced very thin

1/4 very large sweet onion sliced very thin

1 carrot shredded

1 garlic clove minced

1 1/2 teaspoons of kosher salt (the salt will make the cabbage soft and drippy)

 

1/4 cup dijon mustard

1/4 cup cayenne pepper sauce (I used Frank’s Red Hot)

1/4 cup apple cider vinegar

1/4 cup sugar

a FORKING small pinch of celery seeds (be careful with this because celery seeds are very strong in flavor you only need a SMALL pinch. They give off a strong celery taste)

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

4 oz. crumbled blue cheese

a small handful of scallions

Directions

Combine cabbage, red bell pepper, sweet onion, carrot, garlic and kosher salt and let sit while you make the rest in another bowl.

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Combine dijon, cayenne sauce, apple cider vinegar, sugar, celery seeds, black pepper, cayenne pepper.

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Add dressing to vegetables and mixed well. (P.S. you might even want to use this dressing for salads)

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Add blue cheese and top with some scallions.

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Forking easy Buffalo Blue Cheese Slaw

Forking Good!

Forking Good!

Forking Idea 4 Dinner – Chicken with a Kumquat Watermelon Seed Topping

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This is forking simple and very tasty.

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Just roast up some cauliflower and broil up your asparagus. Roast, peel and clean up one red roasted bell pepper.

Prepare your chicken however the fork you like!

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Clean up some kumquats. You need about 2 oz per every person.

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Cut the kumquats into quarters and remove any seeds you see. Add some chopped onions and sprinkle 1/4 cup sugar to every 8 oz of kumquats you used. Sprinkle the whole pan with extra virgin olive oil. Roast in 350 degree oven till slightly browned. (about 40 min.)

Remove from oven sprinkle with toasted watermelon seeds, Aleppo Pepper, fresh ground sea salt, fresh ground black pepper and pour over chicken. Fresh basil will complete the dish. To make the dish more filling add some rice, noodles or a chunk of delicious bread.

This came out more delicious than it looks. It very refreshing and a little sweet, tangy and  savory .

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Sometimes you don’t need a recipe and just need a Forking Idea!

Forking Good!

Forking Good!

 

 

 

 

 

Easy Forking Yummy Potato Casserole

 

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This recipe is a crowd pleaser. My husband forking devoured about a forking third of this casserole as soon as he could after I gave him a big slice. He kept saying I have to eat it because it’s really REALLY good!

Slightly crispy potato ends and many layers of thin potato held together with silky goodness seasoned just right. What’s not to love.

This recipe I whipped up today is very easy to make but you do need a mandolin to slice the onions and potatoes real thin. Thick slices might not come out right.

Ingredients (set oven to 350 degrees and coat your baking dish with nonstick spray)

1 LARGE sweet onion sliced very thin (about 4 cups)

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About 3 lbs. of Potatoes washed, pealed and sliced very thin that you mix with onions as you slice so they don’t brown. (I used Idaho Potatoes)

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1/2 cup melted butter

1/2 cup mascarpone cheese

6 beaten eggs

1/2 cup all purpose flour

Tablespoon (heaping) kosher salt

teaspoon (scant) ground black pepper

1/4 teaspoon cayenne pepper

Directions

You already have your onions and potatoes mixed together in a big bowl.

In another medium size bowl combine all the other ingredients and mix well.

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Mix that batter into the potatoes and onions. After combined transfer to your baking dish. (I used a half steam pan) Cover with foil and let it go around an hour till set.

When set remove the foil and it will need around 25 more minutes to brown and crisp up.

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Save this recipe because you will need to forking make it.

Forking Good!

Forking Good!

 

Some People from Phoenix Arizona never heard of Frozen Custard

 

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I was checking out at the grocery store near my house in Phoenix Arizona and the cashier noticed the frozen confection I picked up called frozen custard.

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The cashier was an older woman in her 60s and told me she never forking heard of frozen custard and asked me what it was. I told her it’s like frozen soft serve but much richer and smoother because it’s made with eggs. I was surprised she lived all her forking 60 something life and never heard of frozen custard but then I thought about it a little forking more and realize that frozen custard really isn’t an Arizona Thing.

I don’t forking know why?

Maybe you need to live near a forking boardwalk to enjoy frozen custard?

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We do have some frozen custard right here in Phoenix. I’ve seen it at Freddie’s, Culver’s and Rita’s but they aren’t the same.

 

Frozen custard was invented in Coney Island New York in 1919 by ice-cream vendors Archie and Elton Kohr. The brothers found out that just adding egg yolks to their ice-cream helped the treat stay cold longer and also gave it a richer silkier texture.

Some people from Phoenix never heard of frozen custard!

Forking Truth

Forking Truth

Special “K” isn’t really so Special anymore because there is more than One

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Special K Cereal used to be special because it use to be just one variety of cereal that was plain. It was almost like rice krispies for adults. Special “K” seemed like an adult cereal. It wasn’t too sweet and the commercials made it sound healthy. They were known for something about if you ate it for a week or so with the Special “K” plan that you’d lose weight.

These days you have many varieties of special K to choose. Maybe you need to get more protein in your diet? I wonder what kind of protein is in your box? Could it be kidneys or forking liver from an unidentified animal? (seriously vitamin B2 riboflavin is Kidneys and or Liver that might be an unidentified animal source most likely beef or pork)

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Maybe you need cinnamon and sugar to cover up the forking protein taste and want your cereal to be a different shape and not look like special K?

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Mmmmm this Special K is made with real berries.

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I don’t see a mention of real berries in this box but it is also chocolatey!

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These are BOTH forking fruit and yogurt. I didn’t read the fine print to see how they differ.

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Cinnamon Pecan Special K does sound tasty.

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Some sort of brown little nuggets in that bowl that forking look like rabbit turds called Chocolatey Delight!

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Oats and Honey are good for when you feel like eating like a forking horse.

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Chocolate Almond for those times you feel like a nut with a little chocolate.

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Vanilla Almond sounds good unless you find out that the vitamin D3 in it is made from forking sheep’s wool! BAHHHHHHH Bah!

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Special “K” isn’t so special because there’s more than one variety now.

Forking Truth

Forking Truth

 

Polenta Lasagna is Forking Easy to Prepare

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Polenta Lasagna is forking easy to prepare!

You start by boiling 9 cups of water with a heaping teaspoon of kosher salt. You add two cups of real polenta (not THAT FORKING INSTANT) and reduce your heat to simmer and stir very often for about 45 minutes. The more you stir the creamier your polenta will come out. Cover the pot with aluminum foil for when your not stirring. No need for cream, butter or cheese this is what you want.

Pour your polenta into lightly oiled pans.

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Cover with plastic wrap and let cool and harden over night.

Set your oven to 350 degrees.

Lightly oil your baking dish and by placing the polenta pan up-side down you can drop one sheet into the pan.

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Here is where your forking on your own.

You can spread whatever forking toppings you like.

I added a small amount of sauce, some drained cooked spinach with onion and mixed them with one beaten egg and a cup of shredded parmesan cheese.

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Added some more parmesan cheese.

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Then I added another polenta sheet.

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I topped this polenta sheet with provolone, fresh mozzarella, basil, fresh ground sea salt, fresh ground black pepper and some oregano.

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Then I added another polenta sheet and squished it down a little and added more provolone, fresh mozzarella,  some home made sauce, heirloom tomatoes, fresh basil, fresh ground sea salt, fresh ground black pepper, and a drizzle of extra virgin olive oil.

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Covered it with foil that was lightly coated with oil and baked at 350 degrees for an hour.

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I whipped up a sauce to use with this and 6 cleaned up roasted red peppers and used their juice. Half cup of home made mascarpone that I had in the freezer.

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I blended it up and just added,one minced garlic clove, about a teaspoon of kosher salt and a half teaspoon of Aleppo Pepper. I like the fruity and mild heat of Aleppo and think it goes well with the roasted peppers.
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The sauce has a nice roasted red pepper taste.

 

It came out nicely flavored and seems lighter than a regular lasagna. This is a small cube I portioned them out in sizes not much bigger than my thumb. You can fill your polenta sheets with anything you like.

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Forking Good!

Forking Good!

 

The FORKING TRUTH is that YOU’VE Been eating Sheep’s Wool (bah..)

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The FORKING TRUTH is that you’ve eaten sheep’s wool most of your life without even knowing it.

WTFork!

This is Forked Up!

This is Forked Up!

Many packaged cereals and other products have vitamin D3 added.

Vitamin D3 is extracted from lanolin from sheep’s wool.

A material called cholesterol is extracted from wool grease and then other materials are extracted from the cleaned wool and then those materials go threw a four step process that includes radiation. So in my words it sounds like forking wool dirt and forking wool juice somehow forking turn into forking vitamin D3.

Vitamin D3 is used as a rodenticide. Well they don’t forking call it vitamin D3 they use it’s forking chemical name but I’m calling it vitamin D3 because that IS WHAT it is and I can’t forking pronounce the chemical name cholecalciferol.

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Vitamin D3 is also a HAZARD to DOGS and CATS and can cause renal failure to them and to other creatures.

Is vitamin D3 good for us? I don’t forking know.

I found out it’s in many Kellogg’s Foods.

Kellogg’s and Wikipedia are my references.

The Forking Truth is that you’ve been eating Sheep’s Wool. BAH baHhh

Forking Truth

Forking Truth

Some of My Food Pictures of my food are more popular than my Forking Blog

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I took this picture of the forking breakfast I prepared for my husband and put it up on twitter today. All of a sudden a bunch of foodies from all over were favoriting and retweeting my photo.

In just a matter of only a couple minutes this photo was retweeted to OVER a FORKING @#$%^&*()_ TWENTY FIVE THOUSAND people. So I thought it was worthy to post on my blog.

Last year my most popular photo on twitter was the one of my signature pizza with heirloom tomatoes.

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Not sure but somewhere around fifty five thousand people got this photo retweeted to them. Even Chef Emeril Lagasse favorited some of my pictures and favorited my forking pizza twice.

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My food photos of my food are more popular than my Forking Blog.

Forking Truth

Forking Truth

 

 

 

My Wolfgang Puck Pot is still a favorite Pot after 10 FORKING years!

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I have been using this pot several times a week for over ten forking years.

Many of the forking recipes on this site were made with this pot.

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The pot somehow magically stays clean even around the handle area.

I purchased it on clearance from either Marshall’s or Home Goods for only $10. so my pot was also forking cheap.

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Thanks Wolfgang! This is a great forking pot!

 Worth a Fork!

Worth a Fork!

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Forking Truth

Forking Truth