I accidentally created something FORKING AMAZING and FORKING DELICIOUS today. Gochujang Brown Butter Green Beans. The secret just might be the brand of gochujang that I used. You won’t get good gochujang from the regular supermarkets. Gochujang is always better from an Asian market. I used Chung Jung One brand. Most of the box is printed in Korean. It comes in three tubes that are around 60g each or weigh on my kitchen scale 2.5 ounces each in the tube. All I did was fry up green beans till they started to wrinkle (put to side) and then in same pan I browned the butter and as soon as it browned I squirted in a whole tube of gochujang (around 2 oz) poured it over the green beans and added lemon zest and GOSH it was FORKING BOMB DELICIOUS!
Ingredients for around two servings
1 lb washed and trimmed green beans
2 Tablespoons canola oil
4 oz sweet butter
60g or around 2 oz gochujang (preferably Chung Jung One)
1 lemon (just the zest)
Directions
Heat up thee canola oil on medium high heat. Fry up the green beans on medium high heat till wrinkly or starting to wrinkle (my green beans seemed a little dried out so I only took mine to starting to wrinkle. Fresher firmer green beans can wrinkle more) When done add to a bowl and set to the side.
In thee same pan lower the heat to just under medium and add the butter and cook it till it is amber sort of brown. Next mix in the gochujang and pour over green beans. Add lemon zest and enjoy!
Gochjang Brown Butter Green Beans Chung Jung One
The tubes are also very handy. I don’t cook Korean so often so most brands in tubs dry out and don’t last long for me.
This comes out FORKING DELICIOUS! This recipe was inspired by a Bavarian style braised cabbage recipe from Food & Wine Magazine. I changed up the recipe and the amount of ingredients a bit and came up with something FORKING delicious that I will make over and over again. Portions are hard to judge because everyone likes a different amount and sizes of a cabbage do differ greatly. For me my medium sized cabbage made 6 generously sized side portions.
Ingredients for around 6 portions
1 cabbage – core removed, rough cut in around I+1/2 inch squares
1 + 1/2 medium onion – sliced thin
2 small apples – core removed, sliced thin
3 garlic cloves – ground to paste
2 Tablespoons extra virgin olive oil
2 Tablespoons sugar
1/4 cup white wine
1/4 cup white vinegar
1 orange – just the zest
1/2 teaspoon caraway seeds
1/4 teaspoon ground cinnamon
5 juniper berries – ground in spice grinder
2 teaspoons sea salt
1/2 teaspoon ground black pepper
Directions
Set oven to 350 degrees F.
In an extra large mixing bowl add the garlic, oil, sugar, wine, vinegar, zest, caraway, cinnamon, juniper berries, salt, and pepper and mix well. Add the cabbage, onions, and apples and mix well. Pour this mixture out in a thin layer on sheet pans. Place on middle racks. Leave the pans in the oven till the ends of cabbage get crispy. (around 40 minutes…could be more or less depending on oven or cut on cabbage(
Enjoy!
Roasted Cabbage, Apples, Onions, in Orange Zest Caraway Vinaigrette The Forking Truth
This recipe is based on Yotam Ottolenghi’s Green Bean Salad Recipe. Incase you don’t know Yotam Ottolenghi is a multi award wining and James Bread award cookbook author, chef, and restauranteur. He is one of the best chefs in the world with vegetables so when you come across his recipes you should do them or be inspired by them. I was gifted with around 4 pounds of green beans. I was searching for green bean recipes and came across the Ottolenghi Green Bean Salad recipe. It was easy and had a flavor combination I never would have thought up. I never tasted tarragon with coriander and cumin with the lemon zest it is just a magical combination. I didn’t have fresh chervil for the recipe so I cut back on the tarragon because my tarragon that I grow in my yard is very strong tasting. I didn’t change too much but I did use less seasoning than what is used in the original recipe (maybe because my tarragon is very strong?). I didn’t call this recipe salad because you can eat it room temperature or warmed up. Serving size is hard to judge because I don’t know if you want a little side serving or a big plate full. My guess is that this will make around 8 side servings.
Ingredients for around 6 servings
2 lbs green beans trimmed (original recipe calls for 1/2 yellow string beans and 1/2 green….use whatever you want)
4 scallions – thin sliced (original recipe would be 8)
1/4 cup tarragon leaves (For the original recipe this would be 4 cups chervil leaves and one cup tarragon……I do note that my tarragon is delicious but very strong tasting…I’m thinking that it must be a different variety of tarragon)
1 lemon – just the zest (original would be 1 Tablespoon + 1 teaspoon)
sea salt – to taste
fresh ground black pepper – to taste
4 bell peppers (I used two red, 1 yellow, and 1 orange but it doesn’t matter what colors you use) – cut into small thin strips.
2 teaspoons olive oil
sea salt – to taste
ground black pepper to taste
3 Tablespoons extra virgin olive oil (origional recipe would be double)
3 garlic cloves ground to paste or a teaspoon of garlic confit (original recipe would be 6 garlic cloves finely sliced)
2 teaspoons capers (origional recipe would be 6 Tablespoons drained and pat dry)
1 teaspoon cumin seeds (original would be double)
2 teaspoons coriander seeds (original would be double)
Directions
Put a large pot of salted water on to boil the green beans. Add green beans wait for boil and boil 3 minutes. Remove the green beans and rinse with cold water.
Drain and dry off the green bean and place them in a large bowl.
The peppers – I used 4 bell peppers that I roasted yesterday (because they were going bye bye) and removed skin, core, and seeds. For the original recipe you need to get a frying pan. on high heat until smoking. Add peppers with a little salt and pepper.Stir every now and then till tender crisp and charred. Add to the green beans.
If your garlic is raw then heat hit in a fry pan on medium heat with the oil. Cook about 20 seconds. Add capers and cook 15 seconds. Add cumin and coriander seeds . Cook until golden and pour over the beans.
Toss in the scallions, herbs, lemon zest and salt and pepper. This keeps well. Serve. Make sure to serve at least at room temperature.
Ottolenghi Style Green Beans
A Special THANKS!!!! To Yotam Ottolenghi for sharing another FORKING Amazing recipe so I could come up with what I got here.
These are not all but some of the 2021 recipes that you can find on The Forking Truth. Enjoy! No calories just looking. Up above is Butternut squash fondue pie with pickled peppers.
Game Day Potato String Wrapped HOT DOG Chile Relleno Butternut Squash with Orange Vinaigrette Pistachios Pomegranate and Herbs Chili CrispWine Braised Beets Mushroom Leek Duxelles in PastryFat Free Indian Inspired Cucumber Salad Roasted Grey Squash with Hazelnuts, Urfa Peppered Feta, Harissa and Charred Squash Anchovy Tahini Sauce Eggplant Caponata Brussels sprouts with cashews, tarragon and lemon miso vinaigrette Smoked Beets with Goat Cheese Musse, Orange, Almonds, Mint, and Orange Champagne Vinaigrette Butternut Squash Apricots, Walnuts with Lemon Anchovy Pesto Jamaican Jerk Inspired Parsley Salad Beet Chutney Tabbouleh Style Rice Parsley Pesto Chipotle Lime Chimichurri Shallot Anise Turmeric Marinated White Fish with Mango Nam Prik Hasselback Beets with Lime Leaf Butter and Crispy Fried Beet Leaves Cabbage and Chilli Crisp Dumplings Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios Low Fat Za’atar Potato Salad with Pickled Red Onions, Artichokes, Olives and Feta Cheese Bok Choy in Black Bean Sauce with Ginger Soy Meringue Sunflower Seed Crusted Zucchini with Roasted Tomatillo SalsaButter Honey Mustard Horseradish Braised Bok Choy and Radishes with Crispy Radishes and Pickled Mustard Seeds Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese Giardiniera Peruvian Inspired Purple Potato Salad with Onion Salsa and Cilantro Sauce Asparagus with Hazelnuts, Dijon Vinaigrette and breaded fried egg Textures Of Corn – Corn Chalaquita, charred corn parfait, corn crisps with peanut pestoFiddlehead Ferns & Black Trumpet Mushrooms with Tahini Verde & Miso Aioli Kashmiri Masala Spiced Butternut Squash,Walnuts, Pomegranate, stuffed Peppers with Green Coconut Chutney and Yogurt-Miso-Mayo Asian Style Tuna Patties with Yuzu Kosho and Quick Kimchi style Slaw Vegetarian Eggplant Pibil with Habanero Salsa and Citrus Pickled Onions Chocolaty Beet Brownies with Beet Caramel, Beet Meringues and Chocolate Drizzle Broccoli Three Ways with Confit Egg, Onion Jam, Blue Cheese, Crispy Cabbage and Tempura RadishSazon Spiced Acorn Squash with Cilantro Chimichurri Spiced Cabbage with Ginger Crisp and Chili Oil Anaheim Romesco Sauce Gochugaru Cauliflower with Chive Cauliflower Core and Pickles Anaheim Romesco Sauce Chipotle Cilantro Lime Beef & Rice Stuffed Peppers with Avocado Cream Spanish Style Stewed Turkey Leg Quarters Boneless, Skinless, Chicken Thighs with Yuzu and Sesame Taco with home made blue tortilla, lime pickled onions, creamy jalapeño salsa, habanero salsa and dried chili salsaTea-Brined and Double Fried Hot Chicken Yotam Ottolenghi Style Oven Fries with Tahini Yogurt and Smoky Sweet Nuts Paccheri Pie Forking Amazing Smoked Pastrami with my Easy Rye Rolls and my Spicy Beer MustardBok Choy Garlic Stems & Chestnuts in Asian Sauce Not Robuchon Beet/Apple with herbs, jalapeño cream. and mustard seed pink peppercorn tuilleSmoky Aleppo Pepper Cauliflower Vegetable Bowl or Side DishYuzu Honey Ginger Beets with Melon, Sweet Basil, and Pistachios Carrot Parsnip Lime Soup with Cilantro Roast Cauliflower with Smoked Cheddar Sauce, Pickled Leeks, Nuts and Seeds radish, blue cheese, sriracha, bonito flakes Picked and Roasted Cauliflower & Cabbage with Tarragon Oil and Onion Jam Puree Easy Mackerel Pate with Pickled Cucumber and Mustard Seed Pink Peppercorn Tuile Cucumber Gazpacho with Parmesan Custard and Cilantro Chive Oil Marinated Mushrooms with Walnuts and Tahini Yogurt turkey breast teriyaki Watermelon Salad with Miso Honey Dressing Cauliflower SformatoJodhpuri Tawa Chicken with Tomato Chutney and Cumin Cabbage Ramen Egg Ramen Tostadas with Gochujang Vinaigrette beef osso bucoTarragon & Artichoke Tuna Salad with Chopped Lemon and Capers Korean Inspired Butternut Squash eye roasteye roast with braised cabbage, carrot puree, gremolata,and orange pickled turmeric onionsRoasted Carrots with Yaji Spice Relish Cauliflower Piccata Sichuan Style Cucumber & Noodle Salad Roasted Parsnips, Sprout Leaves, Olives, Sage, Bonito Flakes, LemonFORKING DELICIOUS Kimchi Slaw, milk buns, pickled beets, horseradish miso hollandaise and parsnips with sprout leaves and bonito flakes Seasoned mackerel sandwich on Milk Bun with horseradish miso hollandaise, kimchi slaw, pickled beetsSmoky Carrots with Mole Dust and Sour Cream with Lime Chicken Rollatini with peppers, onions, hazelnut anchovy pesto Braised Leeks with Stracchino Parmesan Pine Nuts Lemon and Crispy Leeks Chorizo Hash Stuffed Spaghetti Squash Cucumber Salad with Butter Beans and Tarragon Five-Spice Butternut Squash in Cheesy Custard Dhokla with Apple and Beetroot Apple Remoulade with Sous Vide Chicken Breast and Fennel Seed Pickled Cucumbers
Some of the 2021 recipes on www.TheForkingTruth.com
I found this crazy FORKING Fantabulous recipe on-line from a master chef named Scott Goss. It”s called Short Rib Buns with Kimchi slaw and Chips Recipe. The recipe has so many steps to it that takes a team of people to pull it off. It is also not the easiest recipe to follow. Because like out of nowhere you need hollandaise sauce and have to come up with it on your own. I will focus just on the slaw today. I rounded the ingredients and only slightly changed the recipe. I also used far less oil because I always cut the oil in recipes when I feel that I can. Serving size is difficult to judge. The recipe makes enough for 12 appetizer type sandwiches. I’d say if you are thinking full serving I’d guestamate to 4 servings. It does come out so FORKING delicious that you are going to want to eat lots of it. So EAT IT UP FAST because………I do note that this taste the best for around three days. After three days it is still good but the flavors start to fade.
Ingredients for around 4 servings
1/4 large green cabbage – sliced thin on a mandolin
1/2 carrot shredded
1/4 red onion – sliced thin
6 radishes shredded
1 Tablespoon sugar
1 heaping Tablespoon garlic- ground to paste
1 Tablespoon scallions – fine chopped
1 Tablespoon carrots – fine shredded
1/2 teaspoon ginger powder
1 Tablespoon gochugaru (mine went bad ((didn’t know that it should be kept frozen)) so I substituted Aleppo pepper flakes and went a little heavy with it)
1 teaspoon anchovies
1 teaspoon anchovy oil
2 teaspoons soy sauce
1 Tablespoon Amora mustard (original recipe calls for English mustard…Amora is a dijon mustard from France…I really like it)
1 Tablespoon apple cider vinegar
4 Tablespoons canola oil
Directions
In a large mixing bowl combine the sugar, garlic, scallions, Tablespoon carrots, ginger, gochugaru, anchovy, anchovy oil, soy sauce, mustard, vinegar, and oil. Mix well till you get it to emulsify. Then add the vegetables (cabbage, carrot, onion, and radish) mix well. It gets even better when it sits a little.
Gosh it’s Forking DELICIOUS!
Seasoned mackerel sandwich on milk bun with horseradish miso hollandaise, kimchi slaw, pickled beets
Other parts of the recipe are a short rib (that I didn’t do yet BUT WILL) instead I seasoned mackerel like the rib. Milk buns (made with a quick starter), horseradish hollandaise, pickled beets, triple cooked fries, and of course the kimchi slaw.
FORKING DELICIOUS Kimchi Slaw, milk buns, pickled beets, horseradish miso hollandaise and parsnips with sprout leaves and bonito flakes
A special THANKS to Chef Scott Goss for his FORKING AMAZING recipe so I could come up with what I got here.
I had two cucumbers, extra herbs, and tuna packets and this is what I came up with. It’s very easy to prepare and happened to come out delicious. There is one ingredient that most people will not have. Amora Mustard from France. Your tuna salad will come out different if you don’t use Amora…….It happens that Amora is the smoothest mustard that I have ever tried. Other dijon mustards are very harsh after trying Amora…….I’m guessing the easiest substitute would be any dijon mustard mixed with 1/2 mayonnaise…It’s pretty easy to find Amora Mustard on-line.
Ingredients for around 2 servings
2 radishes – thinly sliced
1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
1 cup vegetable stock
2 cucumbers – remove skin, seeds, rough chopped
2 Tablespoons prepared horseradish (or to taste)
2 Tablespoons basil leaves
2 Tablespoons scallions
2Tablespoons dried chives
1 teaspoon sour cream
5-6 oz tuna fish drained ( I used two small packs. Each pack is something like 2.6 oz.)
1/2 apple – remove core, remove skin, small dice
1 Tablespoon celery leaves – chopped
1 Tablespoon fresh dill – chopped
1 Tablespoon scallions – chopped
2 Tablespoons Amora Dijon Mustard
Directions
Pickle the radishes. Bring the water, vinegar, and sugar to a boil. (you can do this on the stove or the microwave….It truly doesn’t matter) Add the radish slices and let them pickle on the counter for at least 30 minutes.
Made the cold cucumber horseradish soup. Blend together the vegetable stock, cucumbers, horseradish, basil, scallions, chives, and sour cream. Keep in the refrigerator to chill.
Make the tuna salad. Mix together the tuna, apple, celery leaves, dill, scallions, and Amora mustard.
Serve the tuna salad with the cucumber horseradish soup and garnish with the pickled radishes.
Easy FORKING Delicious Cold Cucumber Horseradish Soup with Tuna Salad
I was braising chicken in my oven and according to my thermometer my chicken was at 180 degrees. I noticed that it didn’t look done. Then I noticed blood running out of the chicken so I knew my thermometer wasn’t working accurately.
Then I thought my chicken was taking much longer to get done than normal so I wanted to get the temperature of my oven. I had two oven thermometers and they both gave me different readings. I figured my thermometers are old so maybe I need a new one? I ran to Ace Hardware and bought a new oven thermometer. WOW I got a another different temperature. My husband did some research into oven thermometers. According to Cook’s Illustrated the CDN Brand are highly recommended so we bought two of them since I have a double oven.
I put all 5 thermometers in my lower oven that I set for 350 degrees F roast. I let my oven run for around 20 minutes before I took a reading.
This is what I got.
New Taylor Thermometer from ACE read around 300 degrees F
NEW CDN Thermometer read around 320 degrees F
other NEW CDN Thermometer read around 276 degrees F
Old Thermometer read around 335 degrees F
other old thermometer read around 350 degrees F
I got between around 276 – around 350 degrees F
Now I will see what my top oven reads. I set it at 350 roast.
My New Taylor Thermometer reads around 280 degrees F
New CDN reads around 298 F
Other new CDN reads around 278 F
Old thermometer reads around 340 F
other old thermometer reads around 340 F
I got between 280 – 340 F reading on my upper oven set at 350 roast.
I’m thinking maybe I don’t FORKING NEED a thermometer? I shouldn’t get hot and bothered about this……..I have to just cook till the food is done.
The Forking Truth is that your thermometer (and your oven) might not be accurate.
