This is a no recipe – recipe idea I had. I made the FORKING AWESOME Vivian Howard’s Sweet Corn Pudding Soufflé (recipe is here on this site from only a few days ago). The only problem with soufflé is that you should only make what you can eat because the leftovers fall. I cut the recipe in half and still had leftovers that I froze. The leftovers taste amazing. Just take them from the freezer. WEAR GLOVES….and eye goggles and a mask to avoid painful jalapeño mishaps. Cut off enough to fill a jalapeño (after you remove the core).
These are the raw jalapeños stuffed with Vivian Howards frozen corn pudding soufflé
Just throw them in the oven at 400 degrees F until it looks cooked up (around 30-40) Top with fried leeks if you like.
Jalapeños stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks
I was gifted with 6 pounds of Tomatillos and around 50 jalapeños and a bunch of other produce. It seemed logical to make tomatillo salsa. I’ve made it a variety of ways over the the years (I made it stove top, I’ve made it gravy style and I made it as a fresh raw salsa). This time I’m charring up most of the ingredients for a different taste. This makes around 10 cups of salsa. The vinegar in the salsa will make it stay fresh for at least 2 weeks. I guessing that this will make around 20 servings.
Ingredients for around 20 servings
6 pounds tomatillos – peeled, washed and quartered
24 jalapeños – remove stem and core and then rough chop (wear gloves, a mask and onion goggles)
4 large onions – chopped ( I used sweet onions but it is traditional to use white onions)
2 small heads of garlic- break down the cloves, don’t bother peeling because you roast them and peel later
1/2 oz epazote leaves – chopped
2.5 oz cilantro leaves and only the tender stems
2 limes (just the fresh squeezed juice)
2 teaspoons sea salt
optional – 5 chiltepin – crushed (or to taste)…you salsa will taste even better if you use chiltepin….but you have to find them first.
1 cup white vinegar
optional – some water to thin some
Directions
Turn on your broiler.
The tomatillos, jalapeños, onions, and garlic all go on baking sheets and go under the broiler till charred.
This get blended with the epazote, cilantro, lime juice, salt and vinegar and if you are using chiltepin.
Za’atar is something delicious that you might not be familiar with. The spices in za’atar that I use are oregano, sumac (sort of lemon-like), cumin, sesame seeds, salt and pepper. These flavors also taste amazing on bread with olive oil. The recipe is low-fat because I made the pickled onions and they were an extra tasty batch that I just threw over the potatoes……They were pretty good just that way…Then I just added the artichokes, olives and feta cheese……..My idea of serving might differ from your idea of serving size. To me this make 6 small servings.
Ingredients for around 6 servings
1 red onion – sliced extra thin on a mandolin
1 cup white vinegar
1 Tablespoon kosher salt
2 Tablespoons sugar
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds
2 sprigs fresh thyme
1 1/2 lb potatoes – cut into chunks (I used small purple potatoes that were all different sizes….some I cut in half, some quartered, some got cut up more than that)
1 Tablespoon salt (to boil with)
optional – I – Hungarian pepper – cut in half (Hungarian peppers give a nice flavor to boiling potatoes…I just use the pepper to boil the potatoes with and then throw them out…I buy them at Asiana Market and keep a few in my freezer)
1 lemon – just the fresh squeezed juice
1 Tablespoon za’atar
1/2 cup artichokes – jarred marinated – rough cut
6 olives – cut across in slices
2 oz feta cheese – crumbled
1/4 cup fresh parsley leaves – chopped
2 teaspoons urfa pepper (or to taste)
2 Tablespoons extra virgin olive oil (or to taste)
Directions
You need to make the pickled onions about 4 hours before you make the potato salad or make the onions the day before.
The sliced onion goes in a small tub or bowl. Put a sauce pot on medium high and add the vinegar, salt, sugar, bay leaf, black pepper, mustard seed and thyme sprigs. Bring this to a boil. Reduce to simmer…Let it simmer about 5 minutes and pour over onions. Leave the onions sit out until they get to be around room temperature (remove bay leaf and thyme sprigs) and then put them in the refrigerator for around 4 hours or more….till you are ready to complete the potato salad.
When you are ready-
Medium boil the potatoes with salt (and optional Hungarian pepper if using) till fork tender (around 15 minutes).
Drain potatoes. Throw out Hungarian pepper (if used). Put potatoes back in pot. Add za’atar and the container of pickled onions. Mix carefully without breaking the potatoes. Let this sit out around 30 minutes for the liquid and flavors to absorb into the potatoes.
Then add the artichokes and olives. Squeeze the lemon juice on to it.
Top with feta cheese, parsley, urfa pepper, drizzle with olive oil. (if it needs salt or pepper for your taste add that too!)
Low Fat Za’atar Blue Potato Salad with pickled Red Onions, Artichokes, Olives and Feta Cheese
I’m always looking for different ways to do cauliflower. I came across Taiwanese Popcorn Cauliflower by George L ( www.ChezJorge.com ). It looks like a really great recipe but I wanted to make it a little healthier by removing all the flour and frying. Instead of flour I replaced it with ground peanuts and instead of corn or potato starch I used an egg to hold everything together. The flavors are CRAZY AMAZING GREAT!******* I DO NOTE that this doesn’t come out very crispy*******so if you don’t like a roasted cauliflower texture than this is not for you. My idea of serving size may certainly differ from your idea of serving size. This makes around 6 smaller servings.
Ingredients for around 6 servings
1 + 1/2 cauliflower – cut in bite size florets
1/2 teaspoon granulated garlic
1/2 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/4 teaspoon ground ginger
1 Tablespoon soy sauce
1 cup coconut milk
1 egg – lightly beaten
8 oz roasted salted peanuts – ground into chunky powder (I used spice grinder)
1/2 teaspoon ground white pepper (finishing seasoning)
1/4 teaspoon cayenne pepper (finishing seasoning)
non stick cooking spray
Directions
Set oven to 400 degrees F. Spray a baking sheet with non stick spray and set it to the side. You will need a second baking sheet for the basil.
In a large bowl mix together the garlic, salt, cayenne, white pepper, ginger, soy sauce, coconut milk, egg, and ground peanuts. Mix well. Add cauliflower and gently mix. The coated cauliflower florets go in a single layer spaced out a little on the baking sheet. Put the baking sheet inn the middle rack of the oven. Cook until cauliflowers are lightly browned and are cooked threw. Timing may differ but mine were done in 30 minutes.
Make the finishing seasoning.
In a small bowl combine the salt, garlic, five spice, Sichuan pepper, white pepper and cayenne. Set to the side.
By around now the cauliflower is almost done.
Lightly spray a sheet pan with olive oil. Spread out the basil leaves on the sheet pan and lightly spray with olive oil. Put in the oven when the cauliflower is done or almost done. Turn down the oven to 300 degrees and cook about 5 minutes.
Cauliflower gets seasoning with the finishing seasoning and sprinkled with the crisp basil leaves.
Taiwanese Flavored Peanut Crusted Cauliflower with crispy basil leaves
Enjoy!
A special THANKS!!! to George L at www.ChezJorge.com for the amazing Taiwanese Popcorn Cauliflower Recipe so I could come up with what I got here.
I made many recipes here this year. Maybe there is something that you might want to try.
Fresh Ricotta Gnocchi with Walnut Parsley Celery Leaf PestoBlue Cheese Mushed Potatoes with Pickled Onions and Celery LeavesForking East & Delicious Turmeric Ginger Chicken SoupCrisp and fresh radishes and capers in an anchovy caper dressing with pumpkin seedslemon delight cakesJacques Pepin’s Red Cabbage Pistachio Cranberry Salad with Blue CheeseSunflower Seed Crusted Zucchini with Roasted Tomatillo SalsaSous Vide N.Y. Steak with roasted vegetables and pickled vegetablesBurmese Style Turkey SoupRed Grapefruit Beet Salad with Fried Crispy Radish Feta Radish Sprouts and Red Grapefruit Tahini Mint DressingSeaweed Cured Glazed Salmon with Mixed Citrus Kosho and Cucumber Sauce Shishito Peppers with Bonito Sand and Tofu MustardApple Gazpacho with Avocado Cream this one doesn’t look amazing as it taste….I’ll come up with a more attractive versionCottage PieBaby Eggplants topped with Baby Bell Peppers Shallots and topped with Anchovy and Basil Dijon Aioli with Crisp Basil LeafCheese Steak in Cheese WrapBomba Balsamic Beets and Onions with Blood Oranges, Basil and Robiola CheeseRichard Blais Salsa Verde on NY Strip SteakTomato Soup with Grilled Cheese RavioliflatbreadPickled Rainbow Baby Bell PeppersCucumbers with Radish Sprouts, Rainbow Baby Bell Peppers, Feta, Mint and Urfa PepperHand Rolled Spinach Taleggio Ravioli Tequila battered cauliflower w/ chipotle dust, chimichrri and lime pickled peppersBomba Mashed Potato Casserole with Sage and FontinaRichard Blais Tomato Celery Leaf Saladeye roastPistachio Rugelachhome made Pastrami Turkey on a home made Rye Roll with Kraut Style SlawBeet SoupSpaghetti Squash with Harissa Vinaigrette French Style Vegetarian Carrot SoupRamen eggsBaharat – Spiced Eggplant with Pickled Onions, Hazelnuts, Cherries, Herbs and Urfa Peppered FetaForking Delicious Salsaspatchcocked chicken…(not so pretty but it did taste great!)Cabbage BorschtUntraditional Masa Matzah Balls in Mexican Style Chicken Soup (this was photoed cold so you can see the well made stock)Mushroom and Pea Crepes over Spinach Garlic Dashi PureeTurnips Stuffed with MushroomsBomba Brisket MeatballsPeruvian Inspired MeatballsWatermelon Rind and Sweet Mango Avhaar Vindaloo Flavored Chicken Stewheirloom tomato pizzaLeek and mushroom pizzaAsian Style Cucumber SaladBinkley’s marinated cucumber salad (with some additions)Ethiopian Style Chicken Stew Easy DELICIOUS Quick Asian GreensVegetarian Jiccama Shawarma Easy glazed carrots with cumin and orangeOld Bay Beer Battered Lobster Mushrooms and Onion Rings with Anchovy Caper SauceForking DELICIOUS marinated chicken breastsForking AWESOME Mexican Inspired Marinated Chicken BreastStuffed Southwest Style Chicken Breast PieVegetables with Chinese Style Dipping Sauce. Butternut Squash Two Ways with Spiced Walnuts, Pickled Onions, Amarena Cherries and Gorganzola Cheese Chiles Rellenos with Duxelles, Huitilloche, Goat Cheese Cream. and Chimayo SalsaMarinated Tofu Tomato Curry Easy One Ingredient Mango IceForking Amazing Southwest Style Corn CakesEasy No Measure Basic Salsa VerdeCorn and Wild Mushroom Brie Raviolo in Creamy Corn Stock SauceForking Amazing Eye RoastYotam Ottolenghi Style Roast Carrots with Harissa & PomegranateSouthwest Beet Soup With Crisp Fried Vegetables and Pickled Egg Oholenghi Inspired Charred Cabbage with Bunt Butter, Black Garlic & Pumpkin SeedsIndian Inspired Butternut Squash with Spiced Chick Peas, Pickled Shallots, Cilantro Chutney, Tamarind Sauce and Toasted Coconut
Bundt cabbage roll
I made so many things that I forgot what the above photo is….sorry
Baby Eggplants with Tomatoes, Shallots, Pickled Sweet Peppers, Crisp Basil and Anchovy Caper Dressing PatraFORKING AWESOME Spicy Thai Basil & Rice Meatballs Roasted Cabbage and Carrots with Cotija Cheese, Pomegranate and Jalapeño Cilantro Vinaigrette Robiola Mashed Cauliflower Chili Mustard Glazed Butternut Squash with Bay LeavesRoasted Cauliflower with mixed Peppers, Cumin Seeds, Peanut Oil, Lemon and Red Boat Salt Stuffed Hash BrownPho flavored turkey soupCurried Tuna Salad with Dried Mulberries, Avocado, Shallots and Crisp Curry Leaves Southwest Soupy Beets with Crisp Fried Vegetables and EggYotam Ottolenghi Style Cauliflower Cake Balsamic Cipollini Onion and Cranberry Gravy (this is cold in the picture)Sweet Fresh Corn Pudding Turkey Leg Stew Mushroom Chestnut and Fig Bread Stuffing Parmesan and Potato Mousse with Parmesan Crisps Mini Rye LoavesSpicy Beer MustardForking Amazing Smoked Pastrami on home made rye bread with homemade spicy beer mustardCOLD and chilled to sliceOh NO my bread didn’t rise – Rye BAGELS (you can get the yeast to work when you boil the dough)Bundt Lasagna with homemade pasta and home made ricotta Jalapeños stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks Asian Dressed Beets with Pear, Potatoes, Black Garlic Ketchup and Thai Basil Wasabi Deviled Egg Stuffed Asian style meatball in wrapperTurmeric Black Mustard Seed and Curry Leaf Roasted Carrots Taiwanese Flavored Peanut Crusted Cauliflower with crispy basil leaves Easy Quick Delicious Shishiito Peppers Low Fat Za’atar Blue Potato Salad with pickled Red Onions, Artichokes, Olives and Feta Cheese
Well that was 102 recipes in 2020 at www.TheForkingTruth.com
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
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.
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.
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.
These peppers are tastier than many shishito peppers you might get at restaurants. These only take 15 minutes in the oven and it only takes a minute or two to whip up the sauce.
Ingredients for around two servings
1 teaspoon peanut oil
1 Tablespoon hoisin sauce
2 teaspoons soy sauce
1 garlic clove – ground to paste or finely grated
1 Tablespoon toasted sesame seeds (for finishing)
1 teaspoon furikake
8 oz shishito peppers
non stick spray or a little oil for pan
Directions
Set oven to 400 degrees F
Use a little non stick spray or oil for your baking sheet.
In a bowl combine the peanut oil, hoisin, soy sauce and garlic clove. Mix well and then toss in the peppers and mix them up well to get the sauce all over them. Spread the peppers out on the baking sheet. Place sheet in the middle rack of the oven till peppers are charred. Timing might differ but in my oven this took 15 minutes.
Take out when done and add the sesame seeds and the furikake.
