According to Wikipedia a Forking Berry is a Fleshy Fruit Produced from a single ovary.
These are all classified as Berries and are listed among the berries on Wikipedia.
Tomato
Grapes
Avocado
Banana
Watermelon
This
One
I
Really
Don’t
Forking
Understand.
Pumpkin
I am Berry Confused.
Forking Truth
PFOA is the Chemical that’s used to manufacture forking Non-Stick Pans. Eight Major Cookware Manufacturers have agreed to stop using Forking PFOA by 2015.
When your forking non-stick pan gets heated above 450 degrees forking toxic fumes are released. These fumes have been linked to long term health effects including forking cancer and deaths of pet birds.
It is hazardous to ones health to use these pans and PFOA may forking lurk in your baking pans. (cupcake pans, cake pans, bunt pans)
Green Pans are PFOA Free but I find them hard too forking brown food in them and personally don’t forking like them and I use Stainless Pans.
Forking Truth
Keftedes (Kef-teh-des) are usually Meatballs seasoned with Greek style Seasonings and Feta Cheese. Vegetarian Keftedes are popular too. Often they are made with carrots, I like Parsnips more than carrots since they have more flavor and are less watery so I made mine with parsnips. I also cut some fat out by baking the Keftedes instead of frying and by using Fat Free Cottage Cheese instead of Feta.
Ingredients for Keftedes
3 Cups Shreaded Parsnips
1 handful of chopped fresh Parsley
1/2 a shredded Sweet Onion
16 oz. Package of Fat Free Cottage Cheese Whipped till smooth
2 eggs (crack them into your cottage and just whip them in)
4 slices of lite White Bread ( Frozen and Chop into the smallest cubes you can)
1 teaspoon dried mint
1/2 teaspoon dried dill (fresh herbs should be better but I used what I had at home)
Fresh ground Sea Salt
Fresh Ground Black Pepper
1 Cup Whole Wheat Panko Bread Crumbs
3 Tablespoons Michael Psilakis Gyro Slider Spice Recipe* It seems to compliment the Keftedes well and gives another layer of flavor. Or just add salt and pepper to crumbs till tasty. Will post Michael Psilakis recipe after the Keftedes.
Oven is set at 350 degrees
Shredded Parsnips, Onion, and Chopped Parsley.
Combined with the Cottage Cheese, Eggs and Lite White Bread, Mint, Dill, Salt, and Pepper.
Roll into a meatball shape about the size of a walnut and light coat it in your seasoned crumbs.
I wound up with 30 and baked them at 350 degree oven for 15 minutes as soon as they came out I generously salt and peppered them and served them with a low fat Tsatziki Sauce.
Forking Good!
Michael Psilakis Gyro Slider Spice
12 Tablespoons Cumin
2 Tablespoons Coriander
8 Tablespoons Mustard Seed
2 1/2 teaspoons Cloves
2 Tablespoons Black Cardamon ( there is no substitute for black cardamon and DON’T use green it’s not the same)
4 Tablespoons Fennel
2 Tablespoons Cinnamon
This seasoning is delicious to coat a burger with but will need Salt and Pepper.
Forking Good!
Low Fat Tsatziki
About 3 inches of Armenian Cucumber pealed, seeds removed and grated.
About 2 Tablespoons of my Slow Roasted Garlic Spread (see recipe under recipes)
About 1/4 of large sweet Onion Grated
About 2 Tablespoons of Dried Dill
Slightly over 1/2 Cup of Non Fat Greek Yogurt
Juice of one small lemon
Fresh Ground Sea Salt and Fresh Ground Pepper.
Forking Good!
I took Thomas Keller’s Recipe for Lentils Vinaigrette and made some substitutions and minor additions.
The ingredients I used are
2 lbs Black Beluga Lentils
2 branches of fresh Bay Leaves
1 head of garlic sliced in half
1 parsnip cut in half ( I believe the recipe says to use carrot but I like the flavor of parsnips so I used parsnip)
about a teaspoon of dried Thyme (sprays of Thyme are used in the real recipe but I didn’t have any that day)
1 large Sweet Onion (one half diced the other 1/2 whole)
3 Tablespoons Red Wine Vinegar (You don’t use all three tables at the same time)
2 teaspoons Kosher Salt
Some Fresh Ground Black Pepper
1 1/2 Tablespoon Dijon Mustard
1/4 C Extra Virgin Olive Oil
About a Cup of sliced Scallion
2 carrots shredded (my addition I think they play well against the parsnip flavor)
About a handful of fresh chopped parsley
Take your Lentils, Onion, Parsnip, Garlic, Bay leaves, Thyme, and Bring to Boil and then cover and simmer till done. (about 20 minutes)
This is important
When the lentils are done discard the onion, parsnip, garlic and bay leaves. NOW ADD 2 Tablespoons of Red Wine Vinegar, your two teaspoons of salt and some fresh ground black pepper and let sit and get cool. This is Thomas Keller’s method sort of but not exact I note.
Now make the Vinaigrette!
I find it easiest to start with your 1 1/2 Tablespoon of Dijon and slowly add your 1/4 Cup of Extra Virgin Olive Oil and after that’s emulsified slowly add your 1 Tablespoon of Red Wine Vinegar and add to your cooled lentils.
Now add your Carrot, Onion, Scallion, and Parsley to the lentils.
Mix and your done. You can vary the recipe as much as you like. You might want it saucier and might want to double up on the vinaigrette but I like it drier. Last time I made this I used Regular Lentils and with my Three Hour Onions Recipe that you can find under recipes and it tasted very good that way warm. (I didn’t add all the raw onions and used the three hour onions and scallions)
Forking Good!
Timbale
A Timbale is hard to describe. It’s layers of food that might be or include a combination of Pasta, Custard, Rice, Risotto, Potatoes, Eggs, Cheese, Meat, and Vegetables held together with egg, also usually baked in a pan, (but sometimes Chilled or steamed) and is traditionally covered with bread crumbs. Sometimes it’s made in a pan for multiple servings and sometimes it made in individual pans.
I’ve made Timbales a few times and always make them different. This Time my Timbale was made of Zucchini, Eggplant, Tomatoes, Greens, Cheeses, Spelt Pasta, Eggs, Butter and Whole Wheat Panko Bread Crumbs.
I set my oven to 375 degrees. I buttered and crumbed my Springform Pan.
I patted bottom of pan with seasoned Zucchini mixed with Some Mozzarella Cheese,one beaten egg and lined the sides of pan with broiled and seasoned Eggplant.
I topped that with Seasoned Provolone Cheese.
Then I added Seasoned Tomatoes.
8-12 Hour Tomatoes
Next came my mixture of Seasoned Ricotta, Mozzarella, Provolone, Hard Cheese, Egg and Spelt Pasta.
More Seasoned Provolone.
Then I added the seasoned Seasoned Greens mixed with cheese Mixture and then a layer of the Zucchini Mixture.
T
Topped that with Whole Wheat Panko Bread Crumbs.
Baked at 375 for 90 Minutes.
Forking Good!
Risotto Crusted Timbale The First Timbale I made
Corn stock turns Corn Soup, Corn Risotto, Polenta, and other Corn Recipes from ordinary to extraordinary!
Most Corn Stock recipes instruct you to gather your used corn cobs and boil them for a certain amount of time with some aromatics.
Why do that when you can have delicious sweet corn and great corn stock with a BIG giant corn taste roasted in one easy pan.
Set your oven to 375 degrees. Get your pan and fill with your pealed corn cobs. Fill with water to almost cover your one layer of corn. Add about 2 oz. of sweet butter for 4-6 corn cobs and about 1 teaspoon of Kosher Salt for the 4-6 corn cobs. Cover pan. and Roast for 2 hours. After two hours pull pan out on counter still covered and let sit out and cool for at least an hour. You will have the sweetest juiciest corn and the most delicious corn stock you ever had!
I note the Stock will be slightly salty but I find that helpful to season whatever I’m using the stock for.
Forking Good!
Yu Choy
Yu Choy is of the Mustard Greens or Cabbage Family. It can be stir fried or boiled like spinach. I tried it both ways and prefer it boiled because it taste like really good spinach that way. I tasted bitterness in it when it was stir fried but preferred it sweet tasting like spinach.
I cleaned it up and put the Yu Choy in a pot stems down in boiling vegetable broth till the vegetable got as soft as spinach.
I drained the Yu Choy and added caramelized onions, fresh ground sea salt, fresh cracked black pepper and a splash of extra virgin olive oil. Yu Choy taste much better than baby spinach and also budget priced as all this Yu Choy only cost $2.18 from my local Asian Market.
Forking Good!
Cassava also called Yuca Root
Cassava also called Yuca Root is a starchy root that’s as easy to prepare as a potato. You do need to peal the skin and then your ready to boil, bake, or maybe fry cassava.
I cubed my pealed cassava covered them with some water and a little Kosher Salt in a covered pan for an hour in a 375 degree oven till fork tender.
I blended the cassava in a corn soup I was making. The cassava made the soup very creamy without adding cream.
Forking Good!
Garlic gets totally transformed when you roast it at 375 degrees in a covered pan with a heavy sprinkle of Extra Virgin Olive Oil for an hour.
All this peeled garlic only cost about $2. from the Asian Market.
After the garlic is roasted just Blend.
The Garlic gets so sweet and mellow. It’s excellent in spreads or sauces and keeps fresh for many weeks in the refrigerator.
Forking Good!
The recipe for the Grilled Beef Rolls with Nuoc Cham Dipping Sauce is by Chef Andrew Zimmern and was published in Food and Wine Magizine. The recipe is very easy to make and is a wonderful refreshing light snack or meal when you serve it in a Summer Roll or is delicious as is as an appetizer.
Grilled Beef Rolls
2 lbs. Ground Sirloin
3 Garlic Cloves Minced
3 Tablespoons Tomato Paste
2 Tablespoons Cornstarch
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine or Sherry
1 Tablespoon Asian Fish Sauce
1 Tablespoon Sambal or other Asian Chili Sauce
1 Tablespoon Sugar
1 teaspoon freshly ground pepper
40 jarred brined – drained-rinsed and patted dry Grape leaves
Vegetable or peanut oil for grilling
I made this recipe twice and the first time didn’t have fish sauce so I substituted some minced anchovies and really forking liked it. This 2nd time I made it I used Red Boat Fish Sauce that’s made of anchovies but different with bells and whistles as fish sauce is. I made one sample to see how it taste. I don’t know why but when I used the fish sauce I didn’t like the bitterness and found the flavor too strong and added about an inch of fresh grated ginger and 3 additional tablespoons of sugar the second time I made them to balance out the taste.
(Be Cool and pretend you don’t notice I rolled the example the wrong way. I was on a roll and didn’t forking feel like photoing more. It worked and still was good.) The best way are grape veins inside.
Directions just combine ingredients. Place a small cigar shape of meat in grape leaf near stem, fold sides over meat and roll up in a mini burrito shape. You can grill them but for me they will fall threw the grill so I just roasted them off on a covered pan in the over at 350 for about 15 minutes.
One of two pans
(I rolled most of them right I think I only forking rolled two of them wrong)
I made a bunch and froze all but what I would eat in the next two days.
Then I put them in Summer Type Rolls. I used lettuce, Carrots, Zucchini and Mint.
I soaked the Rice Paper in warm water for a couple seconds till it softened.
I rolled them just like the leaves.
My Companion doesn’t care for Nuoc Cham Dipping Sauce so I made a simple dipping sauce of combination of Sambal with Peanut Butter and water.
Forking Good!
The Forking Truth
