Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Most people think of Sage as that taste you save for Thanksgiving but Sage is Forking delicious in salads too! This salad is very light, has texture to it and is full of flavor.  The peppery common Red Radishes go really well with the watermelon and dressing. For BEST results eat right away. The more the watermelon sits in the salad the texture and taste disappear.

Ingredients for Balsamic Sage Mustard Vinaigrette.

1 Tablespoon Whipped Roasted Garlic

4 Tablespoons Mustard (I used 2 Tablespoons my own recipe of Mild Mustard (back a few recipes) and 2 Tablespoons Dijon)

1/3 Cup Canola Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

2 Tablespoons Sugar

Mix the garlic real well with the mustard and slowly add the oil and emulsify slowly stir in other ingredients.

Watermelon, Radish,  Cabbage Salad

ingredients

About 2 Cups Watermelon in the shape you want

About 1 1/2 Cup Shredded Radish

About 1 Cup Shredded Cabbage

About 1/3 Cup thin Sliced Sweet Onion

a Handful of Flat Leaf Parsley Leaves

Combine all ingredients with the Balsamic Sage Mustard Vinaigrette

Watermelon, Radish, Cabbage Salad with Balsamic Sage  Mustard Vinaigrette

A light but full flavored salad. Perfect for anytime of year.

Forking Good!

Rye Flat Bread

You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.

Ingredients (set oven to 400 degrees)

1 Cup Rye Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 Tablespoon Canola Oil

Maybe a Tablespoon or two of Caraway Seeds

1/2 Cup Dill Pickle Brine (preferably home made)

Fresh Crushed Sea Salt

a small amount of Semolina Flour

and More Caraway Seeds about 1-2 Tablespoons

Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape

and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.

Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.

Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.

After about 10 minutes in a 400 degree oven you will have this.

Rye Flat Bread

Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.

Forking Good!

Asian Inspired Chicken Salad

Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.

Ingredients (for two meals)

Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)

1 Shredded Radish

1/2 or one small Shredded Carrot

About 3 Tablespoons Fine Chopped Onions (or Scallions)

About 3 Tablespoons Shredded Cabbage

About 2 Tablespoons Fresh Chopped Cilantro

Juice from one small but very juicy Lime

1 Tablespoon Minced Ginger Root

1 teaspoon Roasted Whipped Garlic

1 teaspoon low sodium Soy Sauce

2 teaspoons Rice Vinegar

1/2 or a very small Thai Chili Minced

1 Tablespoon White Miso

1 teaspoon sugar

Instructions

In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.

In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.

Mix them both together and the salad is ready to serve.

This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”

Forking Truth

Asian Inspired Crispy Flatbread

I was thinking about the Wasabi and Ginger Flavors and thought they’d be good in a crispy style bread. The Wasabi flavor and Ginger flavor just mellow and turn tasty with the sesame seed topping. The recipe is very quick and very easy to prepare.

Set your oven at 375 degrees the recipe makes one  Tasty flatbread.

1 Cup All Purpose Flour

1/4 Cup Corn meal

1/4 teaspoon Baking Soda

1/4 teaspoon salt

1 teaspoon sugar

1/4 teaspoon granulated garlic

about 1 1/2 long Ginger grated

2 teaspoons Wasabi Powder

1/2 Cup Water

About 4 Tablespoons Sesame Seeds

Fresh Crushed Sea Salt

Directions

Mix well and roll all ingredients (except for sesame seeds and sea salt) in a ball.

Now sprinkle with your sesame seeds and make it into an oblong

and place on a slightly oiled silicone mat topped with slightly oiled parchment paper and with your rolling pin try to make it into a rectangle shape to fit your pan. It will come out best if you roll it as thin as a tortilla. Lift off the parchment paper and sprinkle with fresh crushed Sea Salt.

Just lift up your silicone mat and place on a pan lined with parchment paper to catch anything that flows.

Bake about 18 minutes till it looks like this.

Then flip it and brown the underside for about 3 minutes.

When cool break and you will have this.

This turned out to be a very delicious tasty flatbread that anybody would like. The Ginger and Wasabi flavors mellowed very much and just turned tasty. The sesame seeds and sea salt just tie it all together.

Forking Truth

White Sonora Berries Salad in Dijon Sage Vinaigrette

I got some beautiful LOCAL Sonora Berries (1.5 lb. bag) so I thought I’d make a tasty salad.  I think Dijon Sage Vinaigrette goes really well with sun dried tomatoes. I have made other salads with these flavors and most people seem to like it.

First I soaked the berries over night and the next day I drained and rinsed them.

Before I cooked the White Sonora Berries I made the Dijon Sage Vinaigrette.

1 Tablespoon Roasted Whipped Garlic

4 Tablespoons Dijon Mustard

1/3 C. Extra Virgin Olive Oil

3 Tablespoons Red Wine Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon ground black pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

1 Tablespoon Sugar

Mix the garlic and mustard really well and then add the oil slowly till it emulsifies. Slowly stir in the rest and mix it up as best as you can.

Cover and set in refrigerator.

Now take your soaked Sonora Berries and rinse.

Then I put them in my sauce pot and added maybe twice as much water, maybe a tablespoon of Kosher Salt, about 15 twist of fresh ground black pepper, 1/2 teaspoon of thyme, one sweet onion and one carrot both cut in half to flavor the berries. (the onion and carrot get tossed out after the berries are cooked. The vegetables are only used to add flavor to the Sonora Berries.

I brought this pot to a boil, then covered and turned down to a simmer. I think it took 45 minutes to be done. When it’s done remove and throw out the onion and carrot. when it’s still warm add the Dijon Sage Vinaigrette so the flavor can soak in.

Now add.

about 1/2 Cup Sweet Onions Chopped

1 1/2 Cup Beans

3.5 oz. Sun dried  Tomatoes Chopped (only if they are soft)

1 red bell pepper chopped fine

1 handful chopped parsley (add last after everything else or just before serving)

Mix and then Taste and adjust seasonings if necessary.

Forking Good!