Tag Archives: #food

The Forking Best thing I ate out this week was the Fried Chicken from Confluence Restaurant Carefree AZ

Confluence is a small but upscale restaurant located in Carefree Arizona. They serve painstakingly detailed farm to table elevated modern cuisine. Everything is masterfully prepared. Most plates are very detailed and complex. The atmosphere is classic and cozy with modern touches and mountain views. Seating is available in the dining room, the bar and on the patio.

Here’s the Fried Chicken (lunch menu $23.00).

My photo doesn’t show you how big this really is. I would say that this is TWO and one half portions of food. Three shattering crisp moist juicy flavorful chicken in this magical delicious chili tepin honey mustard sauce. It’s so incredibly delicious and scrumptious. It’s perfect union of this spicy sweet flavorful sauce, crazy tasty crunch, juicy moist tender chicken. It’s just perfection. It’s FORKING CRAZY yummy and so delicious that it puts a spell on your mouth and then your mouth just craves this taste. The plate also contains a butter poached smashed potato and broccolini. Maybe the best part is that I ate the biggest of the three pieces of chicken and took home the top two smaller pieces and half the potato to enjoy again! Leftover food from Confluence is like a great gift.

My husband had the roasted chicken sandwich ($14.00). This one is made with pancetta, caramelized onions, fontina cheese, (mayo but not for my husband) on a house made fontina roll that comes with either a salad or house made chips.

Desserts are always worth the calories here. Here’s the macerated strawberries with angel food cake, macadamia nuts and vanilia creme fraiche ($7.00) The flavors go together so well! I had no idea macadamia would taste so great with strawberries, the cream and cake. Just divine!

Here are not all but some of the previous dishes that we’ve enjoyed from Confluence.

Snapper
Duck
prime rib sandwich with chips
peach with fancy cheese
Monk Fish
Guinea Hen
Fruit Granite (all the desserts were great but this one was my favorite)
This Chicken Sandwich was to DIE FOR!!!!!

Now this was among my favorites….This was BBQ chicken sandwich , celery root, spicy pickle, smoked onion mayo, on that house made fontina roll. So great!………beyond words……… To die for………

beef tips
Scorpion fish
fish

After you try a fish dish from Confluence and taste the expertly seasoned crisp skin and the perfect flesh you will be hooked. Then all the flavors around the plate go together in layers of different flavors you never tasted before.

Fish with tamale and Huitlacoche

The best huitlacoche I’ve ever had. The whole plate was amazing.

arctic char

The Forking BEST thing I ate this week was the Fried Chicken from Confluence in Carefree.

www.RestaurantConfluence.com

Every thing is subject to change and your experience may or may not differ.

The Forking Truth

Turkish Inspired One Pot Red Lentil Chicken Recipe

I read a recipe for Turkish Red Lentil soup from a Magazine and I thought those flavors would be really great with chicken. Then I read about a dozen different recipes for Turkish Lentil Soup to get different ideas but honestly the majority of the recipes were almost the same and all of them were vegetarian. I jotted down the spices used and adjusted to what a one pot recipe would need with a 4 pound tray of chicken thighs would need and it came out FORKING DELICIOUS! Flavors are nailed perfect and the chicken is falling. apart tender and is very flavorful. The sauce even reheats well and doesn’t turn thick or get loose either. It’s slightly spicy from Aleppo pepper and turns almost creamy without dairy or cream after you blend. Everyone will love this! This recipe makes 6 smaller dinner portions. That measured out to be 4 ounces a serving with plenty of delicious sauce. I’d suggest a salad, rice and or vegetables to serve with. I do need to note that the skin from the chicken will not be edible…but it is the secret that gives amazing flavor to the dish.

Ingredients for 6 portions

4 lbs chicken thighs with skin and bone (a typical tray of chicken thighs from Safeway is usually around 4 lbs of 8 thighs and usually ((but not always)) cost only 99 cents a lb)

1 large sweet onion – diced

13 garlic – chopped fine

2 Tablespoons tomato paste

2 Tablespoons paprika

1 teaspoon ground cumin

1/2 cup red lentils (inspected and rinsed)

1 Tablespoon white rice

1 cup water

20 grape tomatoes – cut in half

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

1 teaspoon paprika

1 teaspoon Aleppo pepper

1/2 teaspoon ground black pepper

2 teaspoons olive oil – finishing

2 teaspoons Aleppo pepper – finishing mixed with oil

1 teaspoon paprika – finishing mixed with oil

1/4 cup mint leaves (loose) – torn – finishing

1 lemon cut in 6 wedges for serving

Directions

Set oven to 350 degrees F.

In a large mixing bowl mix together the tomato paste, paprika, cumin, water and 1 teaspoon Aleppo pepper, lentils, rice, onions and fresh garlic. Add this mixture to a large baking dish or half buffet pan. Place the chicken thighs over the mixture in an even layer. Sprinkle the salt, granulated garlic, 1 teaspoon paprika, 1 teaspoon Aleppo pepper and half a teaspoon black pepper over the chicken somewhat evenly. Cover the pan tight with foil (or a lid). This stays in the oven till the lentils are broken down and the chicken is at least 165 degrees but I don’t like dark meat chicken till it’s at least 180 degrees F. I make these dishes all the time and on a middle rack in my oven I find these dishes are usually perfect in two and a half hours.

You remove the chicken from the pan. and let it cool so you can remove the skin and meat from the bone. Blend the lentil mixture till smooth. Top with torn mint leaves and serve with a lemon wedge.

Turkish Inspired One Pot Red Lentil Chicken

Everyone will love this!

The Forking Truth

All You Can Eat Shabu hits P83 in Peoria AZ at Manna BBQ and Shabu

Manna All You Can Eat Korean BBQ opened around September 2018 in the P83 area of Peoria (near the sports complex). They are a Californian Based Korean BBQ Restaurant with two other locations in Metro Phoenix. Now besides the BBQ they offer a Shabu all you can eat.

The shabu tables are set up slightly different from the BBQ tables with soup wells instead of a grill in the middle of the table.

You have several choices for your soup and pick as many meats as you care to start with. You can eat all you want for up to two hours for $24.99.

Then you hit the buffet.

You might want to start with cold shellfish.

Next case over are several kinds of fish cakes and tofu. They are not marked.

Then you got more choices. All kinds of noodles…one is marked cactus..???

Now to get your veg on.

Corn, yams, seafood mushrooms, enoki mushrooms cilantro, jalapeños, something I forgot (didn’t take notes) and Asian Squash.

Asian greens, onions, bok choy, bean sprouts and another pan I can’t make out.

A vanity of green onions, cabbage and spinach.

Various sauces, herbs, condiments, dressings and eggs.

By now your meats and soup you asked for are delivered to your table.Now you put whatever you want in your soup.

I just did my soup and now I have to wait a few minutes for it to get hot and cook.

I really like the seafood mushrooms a lot. They are an amazing flavor in Shabu…The hard squash aren’t done yet and need a few more minutes. I picked the tomato soup because I’m a big fan of tomato flavor with beef….It’s on the weak side….and gets even weaker when you add vegetables and meat to it. The Manna house soup is also on the weak side today. Maybe the other varieties are more flavorful?

I liked the vegetables and all the variety. The meats seemed to be shaved even thinner than last time. Each meat was an extremely small serving that cooked down to very little in the soup so you could try many.

The food seemed fresh and healthy and might be the only Shabu in this part of town.

www.MannaBBQ.com

Worth a try if you are in the area!

Here’s some photos from my last BBQ visit. (it’s more meaty than the shabu)

BBQ table
banchan (side dishes)

Every THING is subject to change and your experience may or may not differ.

The Forking Truth

The Farish House Restaurant Phoenix AZ – Worth a Fork!

The Farish House Restaurant is located in downtown Phoenix Arizona. This is a historic tiny bungalow that has been converted to a French/American restaurant. It’s very charming and is like a cross of an antique shop and maybe a grandmother’s house. Most of the food and drink are served on antique china or craved glassware. They serve dinner and Sunday Brunch.

It looks like they use three small rooms, a patio, and a few bar stools for seating.

While you are waiting in the lobby you can read the history of The Farish House if you desire. It was named after the first Phoenix City Manager William A Farish.

This is the biggest dining room. The walls have an almost ultra bright robin egg blue kind of color. I guess it fits in with the bird theme. There is a bird theme in the restaurant. The lobby has a peacock painting. There is a peacock tapestry in this blue room on the back wall and the drapes have a bird pattern on and bird plates grace the wall.

The kitchen is in a small building in the backyard.

For my main I had the smoked salmon Wellington ($18.00)

There is two puff pastries stuffed with smoked salmon, spinach pesto, chèvre cheese with lemony bernaise sauce. It’s sort of like a more complex French Style lox and bagel. It taste delicious! I love how all the flavors go well together. The greens look dry but taste fruity and some fresh fruit is on the side.

My husband went with the sloppy Giovanni ($18.00).

The Noble Brioche bun is topped with Chianti short rib, gravy and poached medium egg. On the side is a generous amount of roasted fingerling potatoes and greens. The rib is tender and developed with flavor. The egg is jammy instead of loose but everything taste great.

Instead of the house desserts we decided to try the gorgonzola spiced walnut stuffed figs for dessert ($7.00)

We both thought the stuffed figs were the perfect sweet ending to a very nice meal out.

The Farish House in Phoenix is Worth a Fork!

Worth a Fork!

www.FarishHouse.com

Every Thing is subject to change and your experience may or may Not differ.

The Forking Truth

Tomato Chutney One Pot Chicken Recipe

I came across a Tomato Chutney recipe and thought of it as an Indian flavored tomato sauce that is used like a salsa or condiment. I started researching different recipes for tomato chutney so I would know what ingredients I’d want to use. Of course tomato chutney is vegetarian and wouldn’t be used the way I’m using it here but it is really delicious this way. Tomato chutney is a sweet, sour and spicy tomato sauce. I didn’t add sugar but used golden raisins for sweetness. It’s something different and delicious that you might want to try. I really got the one pot dishes down and they come out Forking GREAT. However the chicken skin in these dishes is not edible but gives off amazing flavors to the dish. The chicken is always moist and flavorful and leftover heat up moist , tender and flavorful too. This recipe will make about 4 dinners with sauce of about 4 oz of chicken each with around 6 ounces of leftover moist flavorful chicken that you can use for maybe two lunches. I would suggest to serve with a salad or maybe some rice or potato.

Ingredients for 4 servings plus around 6 ounces of extra chicken

1 medium sweet onion – diced

13 garlic cloves – fine chopped

25 curry leaves (curry leaves are controversial in cooking. Some chefs pull them out like bay leaves and other chefs chop up…I chopped them up fine and they were very good in the dish) – fine chopped Or whole if you want to remove.

1 teaspoon ground cumin

2 teaspoons yellow mustard seeds

1/2 teaspoon crushed red pepper or to taste…you might want more or less depending on your tolerance for spicy food.

1 teaspoon gram masala

1 teaspoon ground ginger

1 teaspoon fennel seeds

2 cups crushed tomatoes

1/2 cup golden raisins

1/2 cup apple cider vinegar

4 1/2 los chicken thighs – (with bone and skin)

1 Tablespoon kosher salt

1/2 teaspoon ground black pepper

1 Tablespoon granulated garlic

1 teaspoon paprika

Directions

Set oven to 350 degrees F.

In a large baking dish or buffet half pan add the onion, garlic, curry leaves, cumin, mustard, red Chile, garam masala, ginger, fennel, tomatoes, raisins, vinegar and add the chicken thighs in a single layer on the top skin side up. Sprinkle evenly the salt, pepper, granulated garlic and paprika over the chicken. Cover the pan tightly with foil.

Put in pre-heated 350 degree F oven on the middle rack. Timing may differ but in my oven this was perfect in two and half hours. You must cook till the chicken is at least 165 degrees F to be safe to eat…but I prefer my dark meat chicken cooked at least 180 degrees…..I think that you will too if you try it.

When you take this pan out of the oven be careful not o burn yourself. You should remove the thighs so they will cool some so you can remove the meat from the bones and skin. The fat from the chicken does not mix with the sauce and you need to spill the chicken fat off. Either by letting it cool to room temp and chilling over night in the refrigerator and scrapping the fat off the top….OR you can just tilt the pan and let the fat run out.

Tomato Chutney One Pot Chicken

If you enjoy sweet sour spicy and flavorful then you should enjoy this.

The Forking Truth

Some Forking Thoughts on the Christmas Candy Cane

A long time ago in a land far away it was said that children were given candy sticks in church to make them shut The Fork Up. It also has been written that a person from Germany got the idea to put a little bit of religion in the candy sticks by making them Shepard hook shape.

Some time has passed and someone got the idea to add hyssop flavoring to the candy because hyssop was used in the Old Testament for purification and sacrifice. Maybe nobody really wanted child sacrifice on their hands and they stopped adding hyssop flavoring. But maybe the real reason they stopped adding hyssop was because mint was cheaper and tasted better…

The White Stripes were added.

Or was it the Red Stripes symbolizing the blood of Christ?

Maybe you noticed that many candy canes are not flavored with mint anymore.

The following candy canes are from Archie McPhee.com

And there are Forking Oreo Candy Canes.

www.Spangler.com
Doesn’t Forking matter what flavor the candy is. The Forking kid will shut the FORK UP!

We hope you have a sweet Christmas or have a Happy Joyful whatever the FORK you are celebrating and Have a Happy Forking New Year!

The Forking Truth

References

www.Wikipedia.com

www.WhyChristmas.com

www.NoelNoel.com

www.FoodNetwork.com

Vincent Market Bistro Phoenix AZ – ALWAYS Worth a Fork! Every Day is Restaurant Week!

Vincent Market Bistro is a more casual daily French Style restaurant located behind finer dining Vincent’s on Camelback in Phoenix Arizona. The James Beard Award Wining chef is Vincent Guerithault. The atmosphere is quaint and charming as can be. Old fashioned furniture covered in colorful patterned linens and interesting flower patten china full of warm buttery croissants. That is how it starts.

croissants with sweetened strawberries in syrup

The food served at both restaurants is mainly French with with a nod to the south west. Goat cheese nachos, stuffed poblano peppers and smoked salmon salmon quesadillas share the menu with things like coq au vin, salad nicoise and gratin dauphinois.

Goat cheese nachos
Smoked salmon quesadilla

You order off the menu or the chalkboard specials and at dinner time they offer a Prix Fixe 3 course $29.00.

Today we started with stuffed poblano peppers that were filled with mushrooms and goat cheese ($12.00). The kitchen was kind enough to split the pepper on two plates for us.

For my main today I had the lemon sole special ($18.00).

A choice of mixed greens or mixed vegetables and Vincent’s creamy rich gratin dauphins were offered.

My husband went with the pork loin special ($14.00).

We were thrilled with everything….and then……with out asking…they present us with not one but TWO desserts!

tiramisu ala mode and a mixed berry tart ala mode….DELICIOUS!

It should be noted that Vincent Market Bistro is early evening dining.

Lunch is Tuesday – Friday 11-3

Dinner is Tuesday – Saturday 5pm-8pm

Some of the previous dishes that we enjoyed are pictured below.

tenderloin skewer
veal loin special
pepper steak
strawberry cobbler
Chocolate Mocha Tart
trout special
lamb
cheese cake
Pots de Creme trio
Flounder with Basil Beurre Blanc Sauce
Meat Paella Special
Three Cheese Tartine with tomatoes and Basil Pesto
Strawberry Cobbler ala Mode
house made mushroom ravioli
beet and goat cheese Napoleon
lobster
strawberry tart ala mode

Vincent Market Bistro is ALWAYS – Worth a Fork!

Worth a Fork!

www.VincentsOnCamelback.com/bistro

Everything is subject to change and your experience may or may not differ.

The Forking Truth

Some of The Forking Truth 2019 Recipes

Game Day Hot Dog Spaghetti Squash Faux Kraut Empanadas
Stuffed baby eggplants with spicy Indian style onion and tomatoes
Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce
Healthy Light Vietnamese Inspired Chicken Stew
Cabbage Salad with Balsamic Roasted Strawberries, Apples and Almond Dukkah
Game Day Taco Flavored Baked Cauliflower
basic cucumber salad with radish sprouts (not published)
Blue Cheese Sriracha Butter Hasselback Mini Potatoes with Radish
Korean Leek and seafood mushroom pancakes
Tomato Chutney One Pot Chicken
Stuffed Peppers with Greek Style Squash
basic fried Brussel sprouts with peppers, onions, hazelnuts and vinegar (not published)
Risotto with added spinach
Spicy Thai Basil beets and radish
Spicy Asian Style Shishito Peppers
Peruvian style chicken
Flavorful, Moist, Delicious Turkey Meatloaf
Low Fat Low Sodium FORKING DELICIOUS Turkey Meatballs
Confit Style Jammy Shallots
No Mayonaise Dijon Tarragon Potato Salad
Turkish red lentil style one pot chicken
Cauliflower & Apples with Dijon Paprika Vinaigrette
Southwest Style Individual Turkey Meatloaf
Zucchini Bomba Calabrese Peppers
Southwest Style Fried Chicken Breasts
Low Fat Healthy Mini Deviled Potatoes
Low Fat Low Sugar Mandarinquat Date Cake
Baked Ziti a little Forking Different
Pickled vegetables for steak (steak was sous vide at 140 degrees and then seared in pan)
Beet Harissa
Cambodian Inspired Vegetables with Tapioca, Couscous and Peas
Charred Vegetable Corn Masa Muffins
Jamaican Jerk Cauliflower based on Michelle Blackwood’s Recipe
Forking Delicious Cheesy Cauliflower Puree
Braised Leeks with Onions Apple and Carrots in Apple Cider Veloute
Forking EZ South West Style One Pan Chicken
Forking EZ Mediterranean Style One Pan Chicken
Forking EZ One Pot Chicken and Lentils
Forking EZ One Pot Chicken Mushrooms and Rice
Forking EZ One Pot Chicken with Leeks and Potatoes
Refried bean tamale
Forking EZ DELICIOUS Korean Style One Pot Chicken
FORKING DELICIOUS Southwest seasoned Rice and Corn
Falafel Flavored Chickpea Side Dish
Low Fat Low Sodium Beef Meatballs
Italian Style Tuna Stuffed Peppers
Low Fat Low Sugar Carrot Ginger Topped Acorn Squash
Heirloom tomato pizza
Forking Easy Eye Roast
Crispy Rice lentils and white Sonora berries
Potatoes Anna Style
Forking Amazing Tomato Rice One Pot Chicken
Forking Amazing Fennel Orange Chicken with Rice
Forking Amazing Persian Inspired One Pot Chicken
Miso eggplant with bonito flakes and crisp enoki mushrooms
Forking EZ Oven Fried Turkey Wings

Indian style beets

Battered Epazote Leaves and Onion Petals
Lima Beans with Tomatoes and Tomato Bomba Vinaigrette
Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black Beans
Forking Awesome Tomatillo Salsa with Pickled Cascabella Pepper
North African Style Spicy Carrots and Chick Peas Side Dish
Forking Awesome Pickled Cascabella Peppers
One Pot Za’Atar Chicken with Freekeh
Asian Style Lettuce Wraps with Miso Tahini Sauce
Cook’s Illustrated Hand Rolled Ravioli
Fat Free Creamy Polenta Topped With Crispy Mushrooms
Leek Salad with Mustard Vinaigrette
Forking EZ One Pot Southwest Chicken and Corn
Horseradish mashed cauliflower
Baked Asian Seasoned Broccoli and Cauliflower Bites
Roasted Choyote Squash with Golden Raisins Coconut & Almonds in Pomegranate Cocoa Vinaigrette

Huitlacoche and mushroom stuffed corn crepe

Forking BEST ever roast beef
Baked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa
Huitlacoche Stuffed Eggs
Forking Awesome nitrate-Free Pastrami Eye Roast
German Almond Apple Cake based on Milk Street Magazine Recipe

Guacomole style beet dip

2019 was a good Forking Year!

Here’s to 2020!

Happy New Year!

The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ December 2019

Dining Out With DOGS is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie was diagnosed with aggressive cancer. He couldn’t do a lot but he enjoyed going out to eat so I took him out as often as I could. Instead of his 3-6 month diagnoses he made it another seventeen months. Today my current dogs enjoy going out to eat.

There are several things you need to know before you dine out with dogs. Most restaurants in metro Phoenix do have patios but not all patios are dog friendly. You need to see a dog friendly sign on the patio. If you don’t see a dog friendly you need to call the restaurant and ask if it’s ok to dine there with your dog. I highly suggest to dine out with your dogs at off times. You need to avoid as many other people and dogs as possible. Many people don’t share your love for dogs. Other people might be allergic to dogs. You also want to avoid dining with other dogs because dogs like to bark at each other and you might be asked to leave. Save yourself all this possible trouble. Call the restaurant first and ask if it’s ok to dine with your dog and dine at an off time.

There are also rules for dining out with dogs. Dogs are not to sit on restaurant furniture or to eat off restaurant plates. Dogs also must be close to your side at all times.

You need to be aware that much of the food and drink that you consume can be harmful or even TOXIC to your dog. You must get a list from your veterinarian of safe and non-safe foods for dogs. Usually a small lean piece of un-sauced meat is usually safe. You should also bring a water bowl from home for your dog when dining out.

The other thing that you need to be aware of is that your dog is not as heat tolerant as you. All dogs are just like people and do have different heat tolerances. For most but not all younger healthy dogs 90 degrees F and over is too hot to dine out with dogs. Maybe up to 90 degrees but only in full shade. When in doubt it’s always better to leave your dog home.

Now we are ready to dine out with dogs.

I’m turning my blog over to my dogs so they can tell their story.

“We are on our way to Salad and Go in North Phoenix but they removed all the tables that we used to sit at.”

“FORK” “No tables”

“Looks like we are driving by a window where sacks come out”

“This table behind Salad and Go at The Hilton is really nice!”

“There is even a trash can that we will use!”

“We mostly ate chicken off the seasonal Harvest Salad.” Tried a little bit of mozzarella cheese off and antipasto style salad.” “We enjoyed what we ate from Salad and Go!”

www.SaladandGo.com

“We are on our way to Bottega Ristorante Pizzeria in Glendale!” “They serve Italian foods and pizza!”

“Female companion that we depend on for food is getting the half soup and salad….I don’t smell any food in her soup…only vegetables.” “Oh thank goodness she got some chicken added on to her salad!”

“Our male human companion got the half Italian dried beef panino with a cup of pasta fagoli.”

“We always enjoy EVERYTHING we eat at Bottega Pizzeria Ristorante!”

www.BottegaRistorante.com

“We are on our way to Banh Mi Bistro Vietnamese Eatery in Phoenix.” “They are a PHO-FREE Vietnamese Restaurant that specializes in serving around a dozen different banh mi baguette sandwiches and also offer most of your Vietnamese favorites…except for Pho.”

“Today one human companion got a pork rice plate filled with a very generous portion of tasty moist pork.”

“Our other human companion got the curry chicken with rice….and it smells really Forking Good!”

“Ummmm it does smell really intoxicating!”

“We always enjoy everything we eat from Banh Mi Bistro Vietnamese Eatery!”

www.BanhMiBistroAZ.com

“Well that was dining out with dogs in metro Phoenix for December 2019.” “We hope to see you you next month and for now we hope you have a happy holiday and a really Forking Great New Year!”

In Memory of Louie 5-5-2001 – 3-3-2017

Leek and Cabbage Colcannon Recipe

I came up with this recipe because I only had potatoes and only had leeks and cabbage in my refrigerator….So I looked up cabbage, leeks and potatoes and I found out it’s a traditional Irish Dish of basically mashed potatoes mixed with kale or cabbage. Everybody makes it different and often colcannon has a big pool of melted butter on the top. Some people boil all the vegetables and other people fry the vegetables. I think cabbage is most delicious roasted so I roasted the cabbage and fried the leeks. I also have a little trick that makes mashed potatoes taste better and I add two medium cooked egg yolks. It came out Forking delicious! I wish I could give you a sample to try. If you make this exactly the way I did you will love it!

Ingredients for around 6 servings

1 smaller cabbage – peel of outer leaves, remove core and dice into about 1/2 inch dices

1/4 cup extra virgin olive oil (goes on cabbage)

2 leeks – trimmed (root and all the dark green removed, peeled, cut in half long ways and then cut each half long ways again and slice thin. Put in a large bowl of water and wash away any dirt and drain)

5 potatoes – peeled and cut down into about 6 pieces each (mne weighed 1 1/2 pounds)

3 cloves of garlic – chopped (this goes with the potatoes to boil)

2 eggs – (wash eggs and they go in the water last 6 minutes of boiling the potatoes ((you are only using the yolks))

3 oz unsalted butter (goes into potatoes)

2 Tablespoons cream cheese (use a quality brand like Aria that is free of preservatives and stabilizers) ((I almost never have milk or cream in my house so I use aria because it’s basically cream)

1/4 teaspoon ground white pepper (for potatoes – or to taste….your taste may differ….but this is perfect)

1/4 teaspoon course sea salt (for potatoes – or to taste…your taste may differ but this is perfect…love course sea salt…..it’s my second favorite salt…..Blue Persian is even better)

1 oz unsalted butter (this is to fry leeks)

1/4 teaspoon course sea salt (to season leeks)

1/8 teaspoon ground white pepper (to season leeks)

fresh ground sea salt to taste (just a very small amount to season cabbage)

fresh ground black pepper (just a small amount to season cabbage)

Directions

Set oven to 450 degrees F.

Cabbage goes on a baking sheet and gets sprayed well with olive oil. It goes in the oven till soft and charred (This took 30 minutes in my oven on the middle rack….yours may differ)

While the cabbage is roasting boil the potatoes with the chopped garlic and season the water well with course sea salt) the potatoes should be done in around 15- 20 minutes depending on size. In the last 6 minutes add the eggs. Remove the eggs after 6 minutes…(or you can cook longer like 10 minutes if you only like we’ll done eggs…and rinse in cold water and set to the side.) When the potatoes are tender remove them from the water and mash by hand with the butter and cream cheese. Add the egg yolks and 1/4 teaspoon (or to taste) of salt and white pepper.By now the cabbage is done and season it lightly with salt and pepper and mix it into the potatoes….set to the side.

Melt the last ounce of butter in the pot and add the drained leeks…..Stir and cover loosely. They will be done very quickly like in three minutes. Add them to the mashed mixture and enjoy!

Leek and Cabbage Colcannon

Everyone will love this!

Leftovers can be fried into patties and can be turned into a dish called Bubble and Squeak

The Forking Truth