I got these beautiful sweet yellow tomatoes from the farmers market so I wanted to make gazpacho with them. I dropped the tomatoes in boiling water for a few minutes so I could peal them and discovered how sweet and fruity they taste. If I closed my eyes and ate them I would never guess they were tomatoes and got inspired to add orange to the bring out the fruit notes.

Ingredients Makes about 6 cups – about 6 servings

2 lbs. 6 oz. yellow tomatoes

1/2 cup of cucumber (chopped small)

1 large orange (segments with membrane skin and seeds removed and then chopped) and use about-

2 tablespoons of orange  zest.

1/2 red bell pepper – stem and seeds removed and fine chopped

1/4 cup chopped scallions

1 jalapeno chopped fine (you may need slightly more or less depending on the heat, size of your pepper and your taste)

3 garlic cloves minced

2 Tablespoons extra virgin olive oil

2 Tablespoons white vinegar

2 Tablespoons fresh squeezed lime juice

1/4 teaspoon aleppo pepper

1/2 teaspoon cumin

2 teaspoons kosher salt – 1 teaspoon kosher salt + 1 teaspoon kosher salt to add to a pot of water

1/4 teaspoon black pepper

2 Tablespoons fresh cilantro

2 Tablespoons fresh basil

Directions

Put a pot of water on the stove to boil and add a little salt. Cut light x cuts on bottom of tomatoes and drop in boiling water.

Remove tomatoes after a minute or two. Let tomatoes cool and peal them and remove the tomatoes button where it was once attracted to a stem.

Lightly chop the tomatoes and blend them. Add the rest of the ingredients and adjust seasonings if necessary. Serve Chilled.

It’s Forking Good and that’s The Forking Truth!

Pizza semolina flat bread

This flat bread comes out crispy and is much lighter and thinner than pizza.

This recipe makes two 14 inch round flat breads 8-16 servings depending on how forking much you eat.

set your forking oven to 475 degrees with a seasoned baking stone in the oven.

Ingredients

1 3/4 cup bread flour

2/3 cup semolina

1 teaspoon kosher salt

1 pack of yeast

1 cup water (temperate that your yeast needs)

1 Tablespoon sugar

1/4 cup extra virgin olive oil

an extra drizzle of extra virgin olive oil to lightly coat a pan

Directions

In a big bowl add your sugar and yeast then add the correct temperature water that your yeast needs and let the bowl sit in a warm place for about an hour till it gets all bubbly. Then add everything except for the salt.

Mix well and shape into a ball.

Cover with plastic wrap and place in a warm place for about an hour.

The dough should double in size. Now add your salt.

Punch the dough down and try mix it up good and shape into a ball again. Cover with plastic wrap and let it double again.

Divide the dough in half and use a lightly oiled pizza pan to stretch out the dough. Place the stretched dough in your 475 degree oven for about 4 minutes, then remove and flip it on to a board to transfer to the baking stone. You might want to top it at this time or partially top it and add everything except for the cheese because your not adding much cheese to this bread and it might burn.

You will need to watch the flat bread in the oven. It should only need 4-5 minutes. When you add the cheese it will be hot and the cheese might melt on. If the cheese doesn’t melt enough you will only need a minute in the oven for the cheese.

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Genuine Sardinian Parchment Cracker topped with Red Bell Pepper Pesto and Sardinian Cheese

This delicious sauce is easy to prepare. It’s something that nearly everyone would like. The Sardinian Parchment Cracker is very light and thin. The cracker needs only a small amount of pesto and I topped it with Sardinian  Fioro Sardo cheese. A similar cheese would be a pecorino. Instead mixing the cheese into the sauce I prefer to use a vegetable peeler and peel some on the top. That way it’s more layered with textures and flavors and the cheese doesn’t get lost in the mix. I also tried to make this sauce as healthy and light as possible and used a minimum amounts of oil and nuts.

Ingredients

8 Roasted red bell peppers (skin, stems seeds removed) you also need to keep the liquid from the roasted peppers.

2 garlic cloves minced

1 large red thai chili minced

2 oz. pine nuts toasted

1/4 cup extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon aleppo red pepper

1/2 cup fresh basil (cleaned, stems removed and I packed the leaves in really tight)

Just combine and blend.

Red Pesto

Forking Good!

Pastrami Lovers Pastrami and Rye Meatloaf as a sandwich with a Red Russian kind of dressing

This recipe makes 18 individual very flavorful moist pastrami and rye flavored meat loaves. I do forking note that I found on WORD HIPPO the correct way to spell and say the plural of Meat Loaf is Meat Loaves. Sounds forking weird but these meat loaves come out delicious and moist.

Set Oven to 350 degree and you will need slightly oiled baking sheets.

Ingredients

2 lbs. lean ground beef (I used 93%)

10 oz. Pastrami Chopped (I had a fatty chunk and trimmed off all the hard fat and had 10 oz. remaining)

2 beaten eggs

5 garlic cloves grated

7 oz. seeded fresh rye bread

3/4 in. ginger grated

1 Tablespoon coriander

1/4 teaspoon fennel seed

1/3 teaspoon white pepper

1/2 teaspoon black pepper

1 Tablespoon kosher salt

1/4 teaspoon allspice

pinch cloves

1 lb. silken tofu beaten

3 oz. crispy fried onions

1 teaspoon of liquid smoke

Some cooking oil or cooking spray to oil pans with

fresh ground sea salt

fresh ground black pepper

2 or so Tablespoons of  caraway seeds to sprinkle tops of meat-loaves with.

Directions

Combine all the ingredients except oil, fresh ground sea salt, fresh ground black pepper and caraway seeds.

Measure each loaf into a 4 oz. oval shape. You should have 18 individual loaves.

In about 25 minutes your pastrami meat loaves will be done. They freeze and reheat well. For the Red Russian dressing kind of dressing i mixed up some tomato paste, dijon mustard, spicy relish, prepared horseradish, water, fresh ground sea salt and fresh ground pepper. Any sort of mustard sauce would also go well with them too. They’d go great with the pickled white beets with caraway seeds and also would go great with braised cabbage.

Forking Good!

White Beets

If you like rye bread you’ll forking love pickled white beets with caraway seeds.

Many people roast beets and then marinate them to make pickled beets. I find that they are very easy to pickle when you simply roast them in about 1 part water, 1 part vinegar (I usually use apple cider vinegar or rice wine vinegar) 1 part sugar and about a tablespoon of salt. You want the liquid to go about half way up on the beets.

I started with around three pounds of beets. I just cut my beets in half. Place them in a pan. Top the beets with water, vinegar, sugar and salt and cover with foil. Let them roast at about 375 degrees until soft (about one hour). Keep liquid but pull the beets out to cool. When cool enough to handle the skins just slide off easily.

I slice the beets up and add back to the liquid and add thinly sliced sweet onion. They are better the next day but I got pickled beets already.

I usually like them plain but I do take out a small batch and sprinkle some caraway seeds on the beets to give them a different flavor.

Pickled White Beets with Caraway Seeds

Now I have pickled white beets with caraway seeds. I think even people who don’t like beets would like these. Pickled white beets with caraway seeds are uniquely delicious. If you like rye bread you’ll forking love pickled white beets with caraway seeds!

Forking Good!

Forking Delicious Rosemary Chicken MeatloafThis is a full flavored moist dark meat chicken meatloaf. It’s easy to prepare but you have to hand chop the dark meat. By using dark meat you will have a tastier moister meatloaf. It’s easy to hand chop and takes less time than you think. Just pound the chicken real good on both sides and then cut the meat in small pieces like you do onions. I also used a few secret ingredients for flavor and moisture that make this meatloaf really special and FORKING delicious. It comes out with really moist flavorful chicken, (even after reheating) sort of like chicken dumpling and sort of like chicken with forking delicious stuffing kind of taste seasoned to perfection.

Ingredients makes around 12 servings

Around 3 lbs. boneless skinless chicken thighs (I used 3.28 lbs. to be exact) Pound the chicken well on both sides and cut up like the way you do onions.

1 large carrot shredded

12 oz. fresh rosemary sourdough bread cut up into small pieces

3 eggs beaten

1/2 cup chicken stock

1 lb. silken tofu blended (a *secret ingredient)

3 oz. those crispy onions that come in a bag (french fried onions) (a *secret ingredient)

3 cloves garlic minced

a small bunch of scallions chopped

1 Tablespoon plus 1 teaspoon kosher salt

1 teaspoon black pepper

2 sprigs fresh rosemary (I had small ones)

1 Tablespoon dry rosemary

1 Tablespoon basil

1 Tablespoon oregano

1/2 teaspoon crushed red pepper

Directions Set oven to 350 degrees and have a large pan that is slightly oiled.

In a smaller bowl add your bread, eggs and stock and stir till mixed. In a large bowl add everything else.

Then add your small bowl mixture to your large bowl mixture.

Now mix.

Place mixture in your baking pan and cover with foil.

Your meatloaf should be done in an hour.

You might want to broil it a couple minutes before serving to brown it.

Forking Delicious Rosemary Chicken Meatloaf

The meatloaf comes out super moist and very flavorful. I don’t think a sauce is necessary since it’s so moist and juicy.

Forking Good!