Sous Vide Poached Eggs are very easy for anyone to make. Just start with laying plastic wrap over a bowl and paint it with infused oil or soft butter and fresh ground Sea Salt and Fresh Cracked Pepper and maybe herbs.
Boil up your little bundles for three or maybe up to four minutes.
Easy Sous Vide Poached Eggs without a Sous Vide.
Forking Good!
These 8 Pound Watermelons were on sale so I had a lot of watermelon and thought I should do something creative with one and I thought Watermelon Soup flavored with Lemongrass would be delicious! So these are the ingredients I used.
An Approx. 8 lb. Watermelon cut in small chunks deseeded.
Parts of 3 stalks Lemongrass minced (pealed down and used soft end)
Heaping Tablespoon of slow cooked garlic cloves cooked in oil whipped like butter. I do that with Fresh Garlic because it last a long time and gives a nicer garlic flavor to foods, but I bet about two fresh garlic cloves and a tablespoon or two of plain tasting oil is about the same.
1 Thai Chili (minced)
Galanga Root (about an inch grated)
Ginger Root (about two inches grated)
About a dozen Kaffir Lime Leaves
Fresh Squeezed Lime Juice with a little bit of the rind grated. (I used two very small limes.
Maybe a Tablespoon of Kosher Salt.
Thai Basil leaves (about a handful Chopped)
I started with maybe a quarter of the watermelon and fried it up on medium high heat with the seasonings and they got golden fast. Then the lime juice. I added about a third and continued to heat for a few minutes and then the rest and heated that up for about 15-20 minutes till it looked like this.
I then removed the KaffirLime Leaves and then added my Chopped Thai Basil.
Lemongrass Watermelon Soup
It came out delicious! It’s a little spicy and aromatic with Lemongrass. I liked it served warm. You can play around with this recipe and vary the texture to your liking. I also liked this with the addition of rice and chicken. I think adding coconut milk would also be tasty.
Forking Good!
It’s very trendy these days to Roast your radishes. So I roasted a bunch of them up with a branch of Bay leaves, Fresh Crushed Sea Salt, Fresh Ground Black Pepper thinly sliced sweet onions and drizzled them with Balsamic Vinegar and Extra Virgin Olive Oil at 400 degrees for about two hours. The Radishes lose the peppery flavor and become sweet. The Balsamic reduces and gets really sweet and flavorful and the Onions are really forking good. I reserved some onions for my meatloaf sauce.
I also Roasted up and browned my Carrots.
Roasted Red Carrots
I then decided they really compliment each other and should be served together.
So this is how I put them all together for dinner.
This is something you might try for dinner.
Forking Good!
Duchess Style Parsnips
Going out to dine is different these days and certain meals sort have gone out of style like Chateaubriand with those insanely good Duchess Potatoes. You sure haven’t seen that on a menu in decades. I guess that’s an old fashioned meal but it also seemed so special. Going out to dine with someone special and sharing a special platter for two with really great Potatoes!
I thought maybe an updated version of “Duchess” just might be Parsnips! And Wow they did come out delicious! They have even more flavor than a Potato.
Ingredients makes about 12 servings
About 3 lb.s of Parsnips cut in small pieces
About 1/2 C of Heavy Cream
4oz. of soft butter
about 1/8t. of Nutmeg
About 1/2 t. of Fresh Crushed Black Pepper
About 1/2t. of Ground White Pepper
3 Beaten Egg Yolks
My parsnips seemed very fresh since I purchased them from the Farmers Market. I thought the skins were thin and the cores didn’t seem too woody so I used them and roasted them all up in a covered pan with a little water a sprinkle of Extra Virgin Olive Oil and fresh Ground Sea Salt and Fresh Crushed Black Pepper. Normally you do have to remove skin and woody part of the cores. It just depends on how your parsnips are. My oven was set at 400 and they took only 45 minutes to become fork tender.
I used my Emersion Blender and whirled up everything. I then checked seasonings and made adjustments. Then I filled my pastry bag with my widest Star Tip I had and piped the Parsnip mixture onto a greased pan.
My oven was set at 400 degrees and the Duchess Style Parsnips took about 20 minutes.
Forking Good!
Blue Cheese, Balsamic & Walnut Focaccia and a Gilled Vegetable Focaccia & Italian Style Sushi.
Focaccia is traditionally seasoned with Extra Virgin Olive Oil, Salt and Herbs. It’s considered a side but can be used to make a sandwich.
Focaccia is NOT FORKING Pizza.
Pizza
Pizza is round and has a crisp crust. Focaccia is square and is cut into squares. Focaccia doesn’t have a crisp crust. Focaccia dough differs in taste from pizza dough. It’s essential to taste Extra Virgin Olive Oil and the salt when you eat Focaccia and shouldn’t be too many toppings.
All you need to make Focaccia is.
Bread Flour
Extra Virgin Olive Oil
Water
Yeast
Sugar
Salt (Sea Salt or Kosher Salt)
Water, Yeast and sugar till it bubbles.
After your Water, Sugar and Yeast Bubbles add your Bread Flour, Extra Virgin Olive Oil and Salt. Leave your Dough Ball in a warm place covered with plastic wrap. When it doubles punch down dough and let it rise again.
Oiled and salted Dough in an oiled pan
I dotted the dough Oiled and salted it.
This one I topped with Sauce, a Cheese Blend and Herbs. And baked it off at 350 for about 25 minutes.
Then I cut a piece to try.
It came out pretty good!
Forking Good!
Pickled Beet and Watermelon Salad
I like Pickled Beets and make them often. I recently made a simple batch of them. I just roasted them up in a covered pan filled with some Cider Vinegar, Some water and some Nectresse (or sugar) . I let them roast at 350 for about an hour till they were fork tender. When they were cool enough to handle I slid the skins off. Sliced them up with very thinly sliced raw onion and let the mixture with it’s juices sit. This way they come out nice and not over pickled or too sweet. I added fresh chunks of watermelon to my beet mixture and I think the Pickled Beets with Onions complements the sweetness of the watermelon without overpowering it. This is a very light and refreshing salad that also looks pretty and is something different that I haven’t seen before.
Forking Good!
Ricotta Gnocchi
Ricotta Gnocchi are very quick and Forking easy to make. My method differs slightly. Instead of rolling out the dough in flour that toughens the gnocchi these are more tender and light because the dough is extruded threw a pastry bag into the boiling salted water. The Gnocchi are so Forking easy to make you don’t need to measure really. you just need these ingredients and a pastry bag.
Ricotta Cheese ( fresh made from Forking easy previous recipe)
Egg (beaten)
Flour (smaller amount than Ricotta Cheese)
Grated hard Italian Cheese (I used Parmigiano Reggiano) (about a cup)
White Pepper (about 1/2 Teaspoon)
Nutmeg (about 1/8 Teaspoon)
Kosher Salt or Sea Salt (About 1/2 Teaspoon)
Extra Virgin Olive (as gnocchi’s come out of boiling water you drizzle the olive oil to prevent sticking and it also adds flavor)
All you really have to remember is that you want to add as little flour as possible so your Gnocchi isn’t heavy. So eyeball your ricotta cheese and you add in a smaller amount of flour than what you have of ricotta. Add the rest of ingredients. Don’t add much Forking nutmeg you will only need 1/8 of a teaspoon or less you don’t want to taste it but it adds something really nice to the flavor.
This much Flour to Ricotta Cheese
Combine ingredients and fill your Forking pastry bag. (not a Forking Ziplock bag)
Make them this big and knock them off with your finger.
When they float to the top they are done and remove with slotted spoon.
Drizzle with Extra Virgin Olive Oil.
Ricotta Gnocchi
Ricotta Gnocchi are Forking Easy to Make!
Forking Good!
All you need to make Ricotta Cheese is Whole Milk, Heavy Cream, Salt and Fresh Squeezed Lemon Juice. You don’t even need to measure or use a thermometer. Any Forking Person can make delicious Fresh Ricotta Cheese that taste better than most store purchased and will also have less stabilizers and Chemicals in it.
Some Heavy Cream
Use some heavy Cream maybe 1/4-1/3 to your ratio of whole milk and some Kosher or Sea Salt. (1/4t.-1t. depending on how much your making) (I used heavy whipping cream because I couldn’t get regular heavy cream from my market, it’s similar enough where it works in this recipe)
Added Milk to the Cream
I put my pot on a medium heat and let it slowly boil for about 5 minutes.
Fresh Squeezed Lemon Juice
Then I added my fresh Squeezed Lemon Juice and let it boil about 5 minutes.
Cuddles after Lemon Juice
Then I pour into Colander with Paper Towel as a liner. I think Paper Towel works better for Ricotta than Cheese Cloth.
Colander with Paper Towel Liner
You need to wait maybe 20 minutes for the whey to come out and then your ready for Fresh Ricotta Cheese.
Forking Good!
This time of year I came by Corn priced 5 for a $1.00. I didn’t get the best corn as it might have been old since the kernels were kind of dried out. I also had Corn Pasta in my pantry.
Trader Joe’s Corn Pasta
I thought I could make patties with them using Corn Masa Flour.
Corn Masa Flour
All I needed to add was a few eggs, a little melted butter, (because butter just taste good with corn) Chopped Green Onions, Fresh Crushed Sea Salt and Fresh Ground Black Pepper. I kept it simple but could have added Fresh Cilantro, Hatch Chili’s, Jalapeño and a garlic clove.
Corn Pasta-Corn Patties
They cooked up real easy on Medium High Heat with just a light spray of canola oil. I lightly salted and peppered each side. They could be kicked up with toppings like sour cream and salsa.
Forking Good!
Red Lentils with Rainbow Chard, Dates and Almonds
This dish is inspired by a side dish I had at Deseo Latin Restaurant in Scottsdale AZ. It’s not the same and isn’t soup like the way it is made at Deseo, but the combination of Red Lentils with Dates, Almonds, Greens and Cheese is the same.
Ingredients
Vegetable Stock
Rainbow Chard or whatever Fresh Green you can get. (save and chop stems if using Chard)
Onion or Shallots
Red Lentils
Pealed Tomatoes (Cooked or Canned)
Extra Virgin Olive Oil
Dates Chopped
Roasted Broken Almonds (I used lightly salted)
Fresh Grated Aged Gouda Cheese or any Cheese with a good flavor that can melt. (Deseo uses Mahon Cheese)
Fresh Crushed Sea Salt or Kosher Salt
Fresh Ground Black Pepper.
Cooked Rainbow Chard with Onions Salt and Pepper
I started this off by cooking the cleaned up Chard in Vegetable Stock then removing from stock setting aside with some onions I fried up in olive oil and then tossing them in with the salt and pepper.
In my pot of vegetable stock I added a can of pealed whole tomatoes that I broke up slightly. I added maybe 1/2 the tomato can size of red lentils and 1/2 lb. or a little more of chopped dates and maybe a cup of broken roasted almonds.
Then I added the Chard Onion Mixture and Grated Aged Gouda Cheese.
Rainbow Chard Stems
Lastly I add the Saved Rainbow Chard Stems and then shut the heat off and let it sit a little. The chopped stems are like super delicate watery celery with little flavor but I think they add some interesting texture and color to the dish. Between the cheese, stock and nuts you might not need any more salt but maybe some more pepper. Using a flavorful vegetable stock is part of the key to this recipe. The dates add pops of sweetness and the tomatoes add a little tang. The browned onions echo threw the dish and the Roasted Almonds add another layer of flavor along with texture.
Red Lentils with Rainbow Chard, Dates and Almonds
I top the serving with a little cheese and an almond so my guest know what’s in the dish.
Forking Good!
