This episode of Fork You features Scott and Marisa cooking up a number of things with beer (in honor of Beer Week here in Philadelphia).

Here are the recipes used in this episode:

• Dill and Beer Muffins
• Beer braised brisket
• Ale braised cabbage

Macerated Strawberries
from May 2, 2009 Fork You Live

2 pounds of strawberries, hulled and roughly chopped
1/2 cup of sugar
1/2 lemon, juiced
1/4 cup Grand Marnier

Put strawberries in a non-reactive bowl (stainless steel, ceramic or glass) and add sugar, lemon juice and Grand Marnier. Mash to combine (you want to really bang the berries up). Set aside so that the berries and mellow out and release their juices.

Serve over angel food or pound cake. Top with vanilla yogurt or whipped cream.

Snap Pea Salad
from the May 2, 2009 Fork You Live

Salad
2 pounds of snap peas, cleaned and cut in half on the diagonal
1 large yellow pepper, cut into thin strips that are similar lengths to the snap peas
1 bunch of radishes (I used the long, french radishes), thinly sliced

Dressing
1 small shallot, minced
1 inch of ginger, grated
1/3 cup seasoned rice wine vinegar
2 tablespoons toasted sesame oil
1/2 cup olive oil

Heap the veggies in the bowl you plan on using for serving. Set aside.

Put the shallots, ginger and rice wine vingar in the bottom of a medium-sized bowl. Top with toasted sesame oil. Whisk in the olive oil a little at a time, until it’s all incorporated. Pour over vegges, toss and let sit for at least 15 minutes prior to serving, so that the flavors have time to mingle.

Pesto Potato Salad
from the May 2, 2009 Fork You Live

Pesto
2 cups of lightly packed basil leaves
4 green garlic shoots (can substitute 6 good sized garlic cloves if no green garlic is available)
1/2 cup pine nuts
1/3 cup of parmesan cheese
1/2 olive oil
1-2 teaspoons kosher salt (depending on how salty your cheese is)
5-6 grinds of black peppers

Salad
2 pounds small potatoes (yukon golds or red bliss work best), halved or quartered (make sure they’re chopped into fairly uniform sizes)
4 ribs of celery, split up the middle and chopped
1 bunch green onions, chopped into thin rounds

red wine vinegar
olive oil

In the bowl of a food processor or blender, puree the basil, green garlic, pine nuts and parmesan cheese, while streaming in the olive oil. Taste and add salt and pepper. Blend until it has a smooth consistency. Set aside.

Bring a large pot of water to a boil and cook potatoes until the are fork tender. Before draining, reserve two cups of the cooking liquid, in case the sauce needs to be thinned.

Once the potatoes are drained, return them to the cooking pot and place back on the burner. Switch the cooking temperature to low heat. The goal here is to dry the potatoes out a bit prior to dressing them, so that the flavor adheres. Once the potatoes have steamed for a couple of minutes, drizzle a bit of red wine vinegar over them (think of this process as flavor layering). Let the vinegar steam up into the potatoes for a moment and then drizzle a bit of olive oil on top. Sprinkle with salt and pepper and turn out into the serving bowl.

Add the chopped celery, green onions and pesto dressing. Gently turn the potatoes, so that the pesto begins to coat and the veggies get integrated. If the pesto seems thick, add a bit of the potato cooking water to thin things out.

You can serve this salad warm or at room temperature. It’s not quite as good straight out of the fridge, because the pesto flavors do best when they aren’t super cold.

Join Scott and Marisa at Fosters to cook up three of Scott’s favorite things for his birthday (and his mom was even in audience, awwww). We filmed this episode on Valentine’s day, which explains all the hearts.

Items made in this episode include:

• Scallop potatos
• chicken cutlets
• broccoli
• brownies (with no nuts)

Huzzah! Another episode of Fork You, and this time we are live (well, we were live when we filmed this at Fosters, and we are both living at the moment… oh, you know what I mean). In this episode we make some fresh pickles, a cucumber salad, and blueberry jam.

It has been awhile since we last posted (my bad!), but now we have a fresh, hot edition of Fork You Live for your enjoyment (and yes, this episode was filmed 6 months ago. I’m working my way through our backlog!).
This time around Scott and Marisa whip up some beef satay, napa cabbage slaw, and a strawberry rhubarb crisp.

Our thanks to Fosters.

It’s like the downpour after the drought. We’ve been absent for months and then suddenly a new episode AND another edition of Fork You Live. We’ll be at Foster’s Homeware tomorrow (November 1st) at 2 pm, cooking up some good food and a few hijinks. There’s a big pot of veggie soup (with lots of fun toppers) and drop biscuits on the menu, so stop by for laughs and tasty eats.

Hide the kids, and lock up the women! Fork You is back with our Season 3 premier (who is excited!). This Fork You Live was filmed a couple of months ago (I know, I’m a bad editor) and we whipped up 3 dips and associated dippers. Check out the recipes for the Roasted Red Pepper and Feta dip, the Hummus and the Mango and Tomatillo Salsa.

Photo by Roz Duffy (aka Stellargirl)

After two months, Fork You Live will be celebrating its triumphant return this Saturday, October 4th at 2 pm at Foster’s Homeware (399 Market Street). We took the summer off from most things Fork You but we’re coming back (and, might I add, better than ever). All the things you love about Fork You Live will be there, including (but not limited to): lots of banter-y goodness, Hawaiian shirts and lots of tasty foods.

This month, the menu will include apricot-glazed chicken wings, a pear and fennel salad and spicy baked apples (it is fall, after all).

So come out, bring your friends (or your mom) and settle in for the best hour of live cooking goodness available this side of the Ben Franklin Bridge.