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.
Some of the 2021 recipes on www.TheForkingTruth.com
I had a bunch of cucumbers to use up and a lot of tarragon from my tarragon bush. So I looked up cucumber and tarragon recipes. I’ve found Justin Chapple’s recipe from Food & Wine Magazine for Smashed cucumber with butterbeans and tarragon. Smashing the cucumber add more cracks so the cucumber can be more flavorful. I tried to smash mine but wasn’t successful. My cucumbers were too firm or I wasn’t strong enough???? I didn’t really set off to change Mr. Chapple’s recipe but as I went along I got many different ideas and added a few things. I also wanted to make the recipe lighter. I cut the ratio of oil and used far less beans. Maybe it is far to say that this is my adaptation of Justin Chapple’s recipe? Portion size is difficult to judge. I don’t know if you want a small side or a big dish.
Ingredients for around 10 servings
4 lbs Persian cucumbers – cut in chunks (I cut mine long ways in half and made thick slices)
1/2 cup extra virgin olive oil
1/2 cup champagne vinegar
1/2 cup sherry vinegar
1 red onion – diced
3 cloves garlic – ground to paste
4 Tablespoons dijon mustard
1 – 15oz. can butterbeans – drained and rinsed three times
1/2 cup tarragon
1 Tablespoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon piment d espelette
sea salt to taste
ground black pepper to taste
Directions
In a large bowl combine the cucumber, onion, butter beans and tarragon and mix well.
In a small bowl combine and emulsify the oil, garlic, dijon, vinegars, salt, black pepper.
Add small bowl’s dressing to large bowl and stir or toss gently.
Adjust seasonings to your liking.
Finish with some piment d espelette.
A Special THANKS to Justin Chapple and Food & Wine Magazine to inspire me to come up with this salad.
Here’s another ways to enjoy leeks. Most of the leeks are braised and around a quarter of them are fried crisp as a topping tossed with parmesan, lemon zest and crushed toasted pine nuts……It can’t help to be anything but delicious. I found some great new cheeses at my local Safeway. They sell one called Italiano that is an American made cheese that tasted like taleggio and they also are selling a crescenza stracchino cheese that is very good. I thought the stracchino would go very well with the leeks so this is a sort of twist on a leek au gratin recipe. I do fine that leeks differ greatly on size so servings will differ. Also sometimes you just want a little side and sometimes you want more. I think two leeks will make around 4 servings. This dish would also be delicious served over toasted bread, pasta or a potato. If I was about to re-do the recipe I would have cut the leeks into coin shapes because the leeks would be easier to eat that way….(but I did leek coins last week and didn’t want to repeat the same shape)
Ingredients for around 4 portions
2 Tablespoons extra virgin olive oil
2 leeks – root end removed, thought greens removed, cleaned well……You can cut them in any shape that you feel like. Coins or little planks would be best…..Save about 1/5 of the leeks for frying crisp…(use the leeks that don’t hold their shape as well to fry)
1 teaspoon fresh thyme
1 lemon zest and 1/2 the lemon (you can use 1/2 of what you already zested) to braise with the leeks
1/4 cup water (maybe a little more depending on size of your leeks…(mine where very small)
sea salt to taste
fresh ground black pepper to taste
1/2 cup parmesan cheese – shredded
3 Tablespoons roasted pinenuts
non stick spray
canola oil for frying leek crisps
8 oz stracchino cheese
optional – 1 dried Calabrian chili – crushed over the top
Directions
Fill a fry pan about half an inch high with canola oil on between medium and medium high heat. When oil is hot add around 1/5th of the leeks for frying crisp. Fry the leeks up till crisp. (timing will differ…mine took 7 minutes) Use a draining rack or a sheet lined with paper towels for draining. Set to the side.
Set oven to 400 degrees F.
Add oil to fry pan and put on medium high heat.Add leeks cut side down. Sprinkle to taste with salt and pepper. Cook till lightly brown on the bottom (about three minutes). Add thyme, 1/2 lemon cut side down, 1/4 cup water and cover. Lower heat to simmer. Cook about 10 minutes.
Spray casserole dish with non stick spray.
Add the leeks and stracchino cheese cut into chunks over the leeks.
Put in oven till hot (10-15 minutes)
Mix together the lemon zest, parmesan, crushed pine nuts and the crispy leeks for topping the cheesy leeks. Add the optional crushed Calabrian chili if desired or add black pepper to taste. (I don’t think this dish needs anymore salt but you can add some if you like)
Enjoy!
I like doing these rollatini in the sous vide…They are easy to make and so far always come out perfect and delicious. This is a no recipe – recipe because I didn’t measure anything here….But for this kind of thing you don’t have to measure anyway. The first thing I made was the Hazelnut anchovy pesto.
(measurements are guestamated)
! cup basil
1/2 small can anchovies with some of the oil
1/2 cup hazelnuts
1/4 cup extra virgin olive oil
(don’t remember if I added garlic? If I did it was only one small clove)
Black pepper to taste
Just blend this all up and refrigerate
I happened to have about a cup of sautéed chopped peppers and onions that I used here
Fill with water and Set sous vide to 146 F.
I chicken breast (I picked the bigger one from the pack) split open and pounded some.
Season on both side with salt and pepper
Spread a good layer of the pesto on the chicken.
Top the pesto with the peppers and onions.
Roll it up like a jelly roll and vacuum seal it so you can put it into the sous vide.
It needs to be in the sous vide about 4 hours.
Then take it out and serve…Or chill in the refrigerator and reheat when needed.
Don’t feed to dogs because hazelnuts are not healthy for dogs.
People will love this….It’s a very easy but delicious! Serve with a salad or side of vegetables.
Enjoy!
I needed to use my cucumbers so this is what I came up for today. It’s light and tasty. It’s something most people would like. Serving size will differ due to different sized vegetables and different sized appetites. For me this made around 6 servings.
Ingredients for around 6 servings
4 large cucumbers – peeled and seeds removed. Sliced on the thin side.
1 red onion – cut in half sliced thin
1 fennel bulb – core removed, sliced thin and use the fronds as an herb.
1 lb heirloom tomatoes – cut into bite sized peices. I did small wedges
4 Tablespoons extra virgin olive oil
4 Tablespoons red wine vinegar
1 Tablespoon sea salt
1/2 teaspoon ground black pepper
1 dried Calabrian chili (or substitute a pinch of crushed red pepper)
1/4 teaspoon fennel seeds
1 Tablespoon capers – drained
1/2 cup fresh basil – torn
Directions
Combine everything in a large bowl (cucumbers, red onion, fennel, tomatoes, oil, vinegar, salt, peppers, fennel seeds, capers, basil)
Serve
Would be delicious with crusty hot bread.
Enjoy!
This recipe is adapted from chef and cookbook author Shu Han Lee’s recipe called, Sichuan Shirataki Noodle Salad. It’s a very easy quick and delicious recipe. I resisted adding ingredients that I felt like adding like ginger and sesame seeds. I only made a few substitutions, and a few alterations because I wanted to use what I had in my pantry. Serving size is difficult to judge because I don’t know if you want this as a small side or more. This will make two to four servings for most people.
Ingredients for 2 servings
1 3oz pack of instant ramen noodles (don’t use dry flavor mix that comes with it for this recipe…or use about a cup of any pasta, preferably a stringy one)
2 -3 cucumbers preferably English cucumbers – cut into long strings(easy to do on an Asian grater) (If using regular cucumbers you need to peel them and remove the seeds.
2 scallions – thin slices
1/4 cup cilantro leaves (fine stems ok) chopped some
1/3 cup roasted salted peanuts – lightly crushed
1 teaspoon Sichuan peppercorns
3 garlic cloves ground to paste
2 Tablespoons soy sauce
2 Tablespoons black vinegar (most Asian Markets sell it)
1 Tablespoon tahini
1 Tablespoon honey
2 teaspoons chili oil
1 teaspoon peanut oil
Directions
Follow directions on package for cooking whatever noodle you are using. I did instant ramen noodles so I put them in a microwavable tub with around two cups of water and had them at high for three minutes. Then I stirred them up with a fork and fluffed them out and drained the water and put the drained noodles to the side.
Toast the Sichuan peppercorns in a dry pan on medium heat till you smell them. Then take off heat and when cool crush them. (you can put them in a ziplock bad and crush with a heavy bottle, a meat pounder, most cooks use a pot to crush….or a spice grinder)
In a small mixing bowl mix together the Sichuan peppercorns, garlic, soy sauce, black vinegar, tahini, honey, chili oil, and peanut oil. Mix well.
In a large bowl add the cucumber, scallions, noodles, and dressing you made in the small bowl. Mix well.
Serve and top with crushed peanuts and fresh cilantro.
ENJOY!
A Special THANKS!!!!! To chef and cookbook author Shu Han Lee for her FORKING Amazing recipe so I could come up with a new way to use up my cucumbers and have a new delicious salad.
I got some blueberries from Fry’s Grocery…..YUK they are so sour. Maybe I can make them into salsa so I did. I do note that you might have to play slightly with the recipe to adjust to what spice level and sweetness that you desire. This recipe makes about 16 ounces of salsa. So depending on how you are serving it I’m guessing around 4 servings. I think it would be delicious with many grilled meats and also tasty over certain cheeses.
Ingredients for around 4 servings
1 apple – peeled – core removed – diced
11 oz blueberries
1 onion slice extra thin and chop up
2 habanero peppers (wear gloves and a mask….maybe eye goggles too) cut in half and remove core
3 garlic cloves in skin (don’t remove skin)
1/2 teaspoon sea salt
1 teaspoon ground achiote
1 teaspoon dried oregano
pinch ground cloves
pinch ground cinnamon
pinch ground allspice
1/2 teaspoon ground cumin
1/2 cup fresh cilantro (leaves and fine stems) chopped
1 teaspoon dried mint (or 1 Tablespoon fresh mint chopped)
1 lime (just the fresh squeezed juice)
1/2 cup water
3 Tablespoons apple cider vinegar
1 Tablespoon extra virgin olive oil
optional – 1 Tablespoon honey or to taste
Directions
Set your oven on broil.
On sheet pans spread place the onions, garlic, blueberries, and habanero. You want to broil them till they appear to be bunt. You might want to wear a mask because the fumes from the habanero will make you cough.
When the garlic cloves are cool enough to handle you can peel or pop them out of their skins. Throw out the skins.
Blend together the blueberries, onions, habaneros, garlic, salt, achiote, oregano, clove, cinnamon, cumin, allspice, lime juice, water, vinegar, oil. Slightly blend in the apple till it is still chunky. Add cilantro and mint. Taste it and decide if it needs honey or not.
Besides nachos with cheese or sour cream….I think this salsa would be good with many grilled meats and I also think it would make a good crepe filling.
Enjoy!
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!
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.
A special THANKS to Chef Scott Goss for his FORKING AMAZING recipe so I could come up with what I got here.
I had some leeks and I wanted to do something new with them that I have never done before. I found Jose Andres’s recipe from Food & Wine Magazine called, Leeks two ways with wild mushrooms. The thing that was new and different is that I learned that a leek puree can be made from the dark green leaves that I normally trim off. My leek green puree I added vegetable soup base instead of salt to add a little flavor…….My leek puree came out delicious but not silky smooth like the way Jose Andres’s leek puree came out and I cooked mine up twice as long to get tender…….I do chalk that up to maybe my blender isn’t as good and also I didn’t have farm fresh produce like the chef gets. The other thing that I had to change the most from Jose Andres’s recipe is that I can not boil my leek slices without them falling apart. I think maybe that Jose Andres’s produce is the best and is also farm fresh. The leeks I get seem ok but I’m sure they are much drier and just won’t hold together so I remedy this by doing mine in the oven in a covered pan to get soft. I removed the foil that covered mine and browned them slightly. I also didn’t have dried black trumpet mushrooms so I used whatever pack I had in my refrigerator (I used 4oz. pack of champignon mushrooms) Serving size is around one leek a person. I used one pack of leeks and mine were small so for me this only made 2 servings.
Ingredients for around two servings
4 oz mushrooms – cleaned and (cut in half if a round shape)
1/2 cup hot water
1 teaspoon vegetable soup base
1 pack leeks (2-3 leeks) – dark green parts cut off totally cleans and chop up the dark green parts. The white part gets cut in 1/3 inch slices
1 1/2 Tablespoons unsalted butter
sea salt to taste
2 thyme sprigs
1/4 Tablespoon olive oil (this is a guesstimated amount since I don’t measure what I spray)
1 Tablespoon white wine vinegar
fresh ground black pepper to taste
Tablespoon of mint leaves – torn
Directions
Set oven to 350 degrees F
In a small sauce pan of simmering water add the leek greens and cook for around three minutes and then drain. (RESERVE LIQUID) Melt 1/2 tablespoon of butter, add the soup base and leek greens. Cook another minute or two. Blend this up with maybe a tablespoon of water till as smooth as you can get it,
The leek slices go in a pan or baking sheet with walls. Pour some of the reserved leek liquid till about half way cup the leeks. Add the thyme sprigs.) Season with salt and pepper and 1/2 tablespoon of butter in small chunks. Cover the pan and place on a middle rack for 15 minutes.
Get another baking sheet and place the mushrooms on it. Add the remaining 1/2 Tablespoon of butter in chunks. Spray lightly with oil. Keep in oven till cooked and starting to crisp. (timing will differ…in my oven my mushrooms took 12 minutes on the middle rack) Season with sea salt and ground black pepper.
Your leeks by now are done. I took mine slightly further and removed the foil covering them and returned the mushrooms to the lower rack. By now they’ve absorbed the liquid so I added more of the reserved leek water. I left mine in for 20-30 minutes more.
Mix together a tablespoon of white wine vinegar with a tablespoon or two of olive oil to top everything with.
Serve when ready.
Puree, leek slices, mushrooms, sprinkle on the oil mixed with vinegar and top the mushrooms with small pieces of mint.
A special THANKS to Jose Andres for his FORKING AMAZING recipe and to Food & Wine Magazine so I could come up with what I got here.
This recipe is a spin off and was inspired by chef Michael Voltaggio’s Smoked Carrots with Coffee Mole Dirt recipe that he did on Food Network’s Guy’s Ranch Kitchen ( a chocolate sort of competition show). His version of the dirt is more chocolatey than mole. I added 8 ingredients to his recipe to make it taste closer to mole. The chef Voltaggio used a pellet grill to cook the carrots. You can do that if you want. I just roasted my carrots. This recipe makes far more Mole dust than needed. You can cut the recipe to make less but it is so darn delicious that you might want to use it on all kinds of things. I keep my extra in the freezer. I think it would be an amazing topping for brownies too! Serving size is difficult to judge. I like smaller side servings so for me this makes around 4 servings plus a lot extra mole dust.
Ingredients for around 4 servings
3/4 cup sugar
1 1/4 cups almond flour
7 Tablespoons butter – melted
3/4 cup flour
3 + 1/3 Tablespoon unsweetened cocoa powder
2 + 1/3 Tablespoons cocoa nibs (lightly crushed)
2 Tablespoons smoked paprika
1 guajillo dried pepper – seeds & stem removed, ground up in spice grinder
1 negro dried pepper – seeds & stem removed, ground up in spice grinder
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon ground cumin
pinch cinnamon
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
1/4 teaspoon dried oregano
1 teaspoon sea salt
1 + 1/2 lb carrots (peel if not organic) You can cut or leave whole but timing in the oven will differ
alderwood salt to taste
ground pepper to taste
2 Tablespoons extra virgin olive oil
1 lime zest and juice
1/2 cup sour cream
Directions
Set the oven to 325 degrees F.
In a large bowl mix together the sugar, almond flour, butter, flour, cocoa, cocoa nibs, smoked paprika, guajillo pepper, negro pepper, chipotle powder, mild chili powder, cumin, cinnamon, granulated onion, granulated garlic and salt. Mix well. This mixture goes on silicon lined baking sheets. This goes in for 15 minutes, take them out and stir them up. Put them back in for another 15 minutes or until they smell very fragrant. Let them rest on the counter.
Set the oven to 425 degrees F
Zest the lime and keep the zest to the side.
Get the carrots on a baking sheet. Spray the carrots well with oil. Squeeze fresh lime juice all over the carrots. Sprinkle the carrots with the smoked salt and black pepper to taste. (timing will differ ….I had large carrots and mine took around 25 minutes on one side then I flipped them and they took another 20 minutes.
While your carrots are cooking mix together the sour cream and lime zest. Set it to the side or refrigerate.
Sprinkle the carrots with the mole dust. You can drizzle the sour cream with lime zest or serve on the side. I added a little fresh cilantro.
ENJOY!
A special THANKS!!!! To chef Michael Voltaggio for his FORKING great recipe so I could do what I came up with!
