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.

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 (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 —

Apple Coffee Cake

apple coffee cake (piece)

I started the morning trying to figure out what I could make with some extra apples that were in the kitchen. I have been experimenting with alternate flours as a way to play with different flavors. The result was nice and light, and is a cross between upside down cake and coffee cake. I find the candied ginger (optional) adds a nice sparkle of flavor.

1 cup all-purpose flour
1 cup barley flour
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sugar
3 apples
3/4 teaspoon salt
1/2 cup milk
1 teaspoon pumpkin pie spice
2 tablespoons chopped candied ginger (optional)
1/2 cup butter, melted
1 teaspoon cinnamon
1/2 cup brown sugar

Preheat oven to 350 degrees F. Grease a ring or 9″ round pan, set aside.

Combine the flours, baking soda, sugar, salt, and pumpkin pie spice in a medium bowl. Stir to combine.

Make a well in the center and add the egg, milk, vanilla, and vegetable oil.

Stir just until all the liquid is incorporated. Some small lumps in the batter are all right.

Peel and core the apples. Slice half of one and arrange in the bottom of a ring or a 9” round pan. Dice the rest of the apples and fold into the batter.

Sprinkle with the cinnamon, candied ginger, and brown sugar. Carefully pour the melted butter over the apples and sugar.

Pour the batter into the pan, being careful not to move the apple mixture.

Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted comes out clean.

Invert pan on a rack or plate and allow to cool 10 minutes before removing.

Slice and enjoy!


  • 2 cups shredded potatoes, about 3 medium-sized potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 11/2 cup grated zucchini or asparagus
  • 1 tablespoon butter
  • 1/4 cup goat cheese or cream cheese, softened
  • 8 oz. diced mushrooms
  • 4 eggs
  • 1 cups milk
  • 1 small tomato, sliced
  • 1/2 cups Parmesan cheese (or cheese of your choice)

Preheat oven to 425 degrees F.

Mix shredded potatoes, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl.

Grease a 10″ oven-safe baking dish and add the potato mixture, pressing down to

 pack it tightly on the bottom and sides like a pie crust.

Bake about 25 minutes or until the edges have browned.

In a separate pan, sauté zucchini and mushrooms in 1 tablespoon each of olive oil and butter about 5 minutes until tender.

Combine eggs, milk and salt and pepper to taste and whisk until frothy. Fold in mushrooms and zucchini.

Once the hash brown crust is done, pour egg mixture into the crust. Arrange tomato slices on top, and drop dollops of the goat or cream cheese around them. Sprinkle with the Parmesan cheese.

Lower oven temperature to 350 degrees F. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. If the crust starts browning too much, cover the edge of the pan with aluminum foil.

Let it cool for at least 10 minutes before serving.

Fall is in the air…..

Fall is right around the corner, and that means time for the dreaded “pumpkin spice” everything. Don’t misunderstand, I like pumpkin spice. The issue is that somehow, some way, it has become the harbinger of cooler weather, it is put in everything. It makes poor cinnamon the bad guy, and everyone is tired of it well before the Christmas season rolls around. If you love that much pumpkin spice, great. Just don’t feel offended if I roll my eyes every time the flavor is mentioned. The bright side is that it only saturates the flavor profile for two or three months. Have a great start of Fall, and keep the caramel handy!

Not all nut butters are the same

I recently decided to try a newer brand of nut butter that I had heard about through the Stone Brewing media feed – Nutista. Stone had paired with Nutista to create three nut butters that also included the same ingredients that were used to make beer. The results were interesting, versatile, and very tasty. I am never one to back down from a culinary challenge, and I decided to combine Nutista’s product with Stone beer to create baked goods to take to the Stone Beer God himself, Greg Koch. Additional parameters for the challenge were low/no white flour and no/low white sugar. I used coconut sugar as the primary sweetener, and chickpea, almond, spelt, and teff for the flours. I made Nut Job Spent Grain Cookies, Tangerine IPA Shortbread (two ways), and a W00tstout brownie that was as fudgy and rich as any you have ever had. I discovered by accident that the Tangerine IPA Nutista nut butter turns into a wonderful “frosting” of sorts on baked goods. I plan on trying the others in the same way.  I highly recommend giving Nutista products a try. They are made with natural ingredients, with no  preservatives or added sugar.

New adventures await….

Today is the start of a new adventure. New website, new food, and new adventures in gastronomic delights. It is exciting and a little scary at the same time, but the world and food await. I hope you enjoy the culinary journey I am undertaking. There might be local food, things I make, purveyors of goodies, or places from afar, but always tasty food and beverage. Life is too short for bad food.

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