Author Archives for Have Fork, Will Travel

About Have Fork, Will Travel

Office by day, home cook/baker by night, maker of many things. Food groupie always. Life is too short for bad food.

Bulgogi Broccoli Beef

I love going through my cookbooks looking for new ideas. There are times that I can’t quite decide between two recipes to use for a meal. This one was no exception. I love Jet Tila’s book, 101 Asian Dishes To Cook Before You Die, and was torn between the Broccoli and Beef and Bulgogi Beef. I combined the two, and this is the result.

Ingredients

2 large broccoli florets
1 ½-2 lbs chuck roast
¼ cup soy sauce
1 tbsp sesame oil
1 tbsp sesame seed, toasted
3 cloves (or 3 tsp) minced garlic
3 tbsp granulated or brown sugar
¼ cup water
2 tbsp vegetable oil
4 tbsp cornstarch
¼ cup fish sauce (you can use more or less depending on preference) *

Slice the beef thinly into strips across the grain, about ¼ inch thick, and set aside.

Mix together the soy sauce, sesame oil, sesame seed, garlic, sugar, and water, and stir until the sugar is dissolved. Add the sliced beef and mix thoroughly. Cover and let sit in the refrigerator three hours or as long as overnight. If you are short on space put in a gallon zip bag (close tightly), and store it in the refrigerator in that instead of a bowl.

Cut the broccoli florets into pieces and blanch in boiling salted water for 2-4 minutes until slightly tender and bright green. Remove from hot water and put in a bowl of ice water to stop the cooking. Drain and set aside.

Heat a large skillet or wok on high heat and add the oil. When the oil is shimmering, add the meat into the pan and cook for 1-2 minutes until brown. Stir and turn the meat over, continuing cooking another minute or two until browned but not cooked completely. You might need to do it in a batch or two depending on how much meat and how large the pan is.

Add the broccoli and cook another 1-2 minutes.

Mix the cornstarch with just enough water to dissolve it. Drizzle it into the pan with the broccoli and meat, continuously stirring the whole time. Add the fish sauce, and cook 1-3 minutes on medium high heat until the sauce it thickened.

Serve immediately and enjoy.

Options: You can also serve it over rice or noodles, and add in additional vegetables like carrots, mushrooms, bok choy, water chestnuts, or whatever you have on hand.

*I use Viet Kieu Dipping Sauce for the fish sauce. I find it isn’t overly “fishy” yet still adds a bit of umami.

Trying times call for patience and baking

It has been awhile since I’ve posted on here, though I do manage to upload pictures of my dishes several times a week. There has been a lot going on between completing my third college degree in October until now. The Wind Symphony that I am a member of had a great set of performances at the California Music Educators Convention in February, and had one piece with guest artist Derek Brown. If you have never listened to him play, it is well worth looking him up. He plays saxophone and does beatbox at the same time. It is pretty amazing.

I went outside my comfort zone and made weekly bingo cards to post for the followers of the Food Network show Worst Cooks in America. It was received well, and seemed to get more reposts and players each week. Food Network seemed to like it as well; once the nation was (mostly) directed to shelter in place they copied my idea and made cards to use while watching their network during the day.

Since then, Covid-19 has swept the world, and everyone is sheltering at home as much as possible. I’ve notice the increase in baking posts on social media, and have been assisting friends with issues via email and text. All I can say is that sourdough is a commitment and labor of love. It isn’t something you can use one time and forget about. Many of the chefs I follow are still working, and some of the celebrity chefs have been posting cooking/baking videos.

I am still working at my day job, though it involves telecommuting to campus most of the time. One of the pluses of being home is I can start dinner earlier since there is no commute and I don’t need to stop at the store.

I did set a few goals to accomplish while I am working from home. I am keeping the list reasonable and somewhat short, since I don’t know week to week when the university will have staff shift back to being on campus full time. I’ll update the list at I finish one task and add another. The main obvious ones are to deep clean and paint my kitchen, organize and post my cookbook list, and work on my fair projects. I do need to do some write-ups and handouts, as I will be filming a short series of talks about a few food topics. This is something completely new, and I am looking forward to it.

Back to the current situation and baking. My sourdough starter, Stinky, is about two years old now. He had (thankfully) evolved past his name, and I am thinking about starting a companion starter next week. I am lucky in that I had already bought plenty of flour when the pandemic changed how we shop, so I didn’t have to deal with the supermarket scramble to find something to bake with. Sourdough is an interesting and challenging thing to work with, and timing is everything. I’ve been practicing on smaller loaves to get the technique down, and then branching up to larger ones when I feel more confident. Over time, I can now do a 100% sourdough loaf that has a nice rise, resilient and balance crumb, and a thin crisp crust. If you follow me on social media it looks like all of my baking is wonderful, but there are times where the bread is only good for crustini, stuffing, or breadcrumbs. I don’t let the “flops” bother me. It could be a timing issue, an ingredient ratio miscalculation (I don’t always follow a recipe exactly), or even a technique blunder. At that point, as long as it tastes good and I can use it in something else, I chalk it up to a learning experience and move on. It is therapeutic to knead and shape dough, and the smell of bread baking in the morning is one of my favorite ways to start the day. It isn’t for everyone, but it does teach patience while you wait for it to rise (will it? won’t it?) while proofing or in the oven. Watching the browning due to the maillard reaction to the degree of golden brown is like performance art. No two pieces are ever the same.

Over the next few weeks, I’ll be posting recipes and reorganizing the site to make it more accessible and to increase content. If there is anything you want to see added, just drop me a line or make a comment.

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Just a little sourdough to start the week with.

Exciting changes coming soon

I’ve had to put the website on the back burner for the last few months as I wrapped up my third degree. That was completed as of noon last Friday. I have a few changes coming to the site, including more recipes and adding a print feature. Thanks for being patient, and I hope you come back to see this little blog grow. If you have an idea or want to see a certain recipe, let me know.

Remember, life is too short for bad food. 🥂

Fall means fair time!

It was a good fair entry year. The total awards so far are: 1st – 18, 2nd – 9, 3rd – 7, Best In Show – 3, and Honorable Mention – 1. I won’t know if I placed in sweepstakes until next week. Overall, it was a great year. I only had six items that didn’t place. Pat got a 1st and 3rd for his beer, and Nicole’s boyfriend got 1st and Best In Show for his peanut butter stout. Time to start planning for next year. 😁

Brunch oven pancake

1 cup all-purpose flour
1/4 cup sugar
1/2 tsp salt
4 eggs
1 cup milk
1 tsp vanilla extract
1 1/2 tsp baking powder

toppings (optional) – powdered sugar, maple syrup, whipped cream, your favorite jam or jelly

Heat the oven to 375 degrees F.

Mix all the ingredients together in a medium size bowl. Whisk or use electric mixer to make sure the batter is smooth and has no lumps. Set aside.

Spray a cast iron or oven-safe pan with non-stick spray. Heat the pan in the oven for 10 minutes.

Whisk or stir the batter one more time, then pour into hot pan. Put the pan back into the oven and bake for 20 minutes or until golden on top.

Remove pan from oven and let cool for about 5 minute. Cut and serve with your favorite topping.

I am totally (beer) judging you….

The Fresno County Fair is just two weeks away. Last weekend was the turn-in for crafts, fine arts, and canned goods. This weekend is the Homebrew competition, and next Saturday is the baked goods turn-in. Needless to say, it has been busy. Today, my husband and I helped judge beer. Not all were good, but all the judges gave everyone a good evaluation. All next week will be hectic after work as I work on roughly 32 entries in various categories.

Easy English Muffins

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1 1/2 cups milk, heated to lukewarm
2 Tbsp sugar
1 1/2 tsp salt
1 Tbsp shortening, melted
1 package dry yeast
1 1/2 cups all-purpose flour*
1/2 cup whole wheat or rye flour*

*You can also use 2 cups all-purpose flour instead of the mix.

In a medium bowl mix the milk, sugar, salt, melted shortening, and yeast. Mix until the salt and sugar are dissolved, then let rest for 5 minutes.

Add in the flour(s) and mix thoroughly, then cover the bowl and let rest for 30 minutes.

After 30 minutes, stir and check texture. It should be about the consistency of cornbread batter. If too loose, add flour a teaspoon at a time; if too thick, add water a teaspoon at a time. Mix well in between additions.

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Preheat griddle over medium heat and place rings on pan. Spray with nonstick spray, and using an ice cream scoop to put one scoop in each ring. Spray the pan next to the rings with water and cover rings with a lid or pan. Cook 5-6 minutes, spraying the pan once halfway through and cover.

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Remove the lid and flip the rings using a spatula and tongs. Spray the pan again and cover. Cook another 5-6 minutes, or until brown. Remove the muffins from pan to cool, and start the next batch in the rings on the griddle.

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Once cool, you can split the muffins and toast. Serve with your favorite topping and enjoy.

Fall is on the way….finally!

I think that we are finally moving past the summer heat in Central California. That being said, the countdown has started for final fair preparations. I try to push my personal boundaries with quantity and content every year, and this year is no exception. Adding to the mix this week is the California Food Expolicious event on Tuesday, plus the fact that I am taking an accelerated class while working full time. The fair turn-in is this week, so that means several late nights wrapping up a few things. I have a couple weeks until the baked goods are due, and that week will be even more frenetic (like always).

I enjoy the challenge to see what I can get done in a very short timeframe, and I really do love cooking and baking. I realized last year when we dropped off the second trunkload of goodies that the volunteers in the Home Arts building see all kinds of deliciousness brought in but never get to taste any. I am going to try to make a little extra, so that they can have something to snack on while they are checking everyone’s items in.

For those that play the home game with me every year, I will post a checklist to print out. I know what I enter, but it still takes me over an hour to find everything. I will post the recipes on this site after I turn everything in. I will say that true to form, I definitely added some new skills to my set this year.

Summer is upon us, so let’s eat!

It is the second day of summer, and it has been a fairly relaxing day. After coming up with a new recipe for the fresh plums off of our trees, it was time to meet a friend at a local taproom to catch up. After chatting with Marshall from http://www.Brulosophy.com (Those who think beer drink beer) for awhile, we headed down to Rocket Dog Brats and Brew in Clovis for a quick bite. We like both the Clovis and Fresno locations, but we seem to get better service at the Fresno site. I had the Bahn Mi dog, which is always tasty, and the extra order of house-made potato chips were a nice compliment to the dog. Now we’re home and I am searching for a new food processor that can handle all the goodies I want to fix. The second item to add to my arsenal will be an electric smoker, but I want to make sure I find one that I will be happy with.

Keep checking in, as I am revamping the site over the summer to list more recipes and food finds.

Stone Beer Co-Founder: We’re Bringing Craft to Nut Butter —

Stone Brewing co-founder and executive chairman Greg Koch is moving beyond beer with the launch of with Nutista, an artisanal, stone-ground nut butter line. Joining him, and running the day-to-day operations, are co-founders Tristen Cross and John Huber. Nutista produces three core flavors — an original that’s a blend of nut varieties, a banana nut butter and a maple nut butter — but Koch’s influence is more apparent in other sub-lines. The brand recently released a Totalitarian Imperial Russian Stout Nut butter as well as a Tangerine Express IPA Nut butter, both of which are inspired by popular Stone beers.

via Stone Beer Co-Founder: We’re Bringing Craft to Nut Butter —

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