Forklore: Recipes and Tales from an American Bistro
by Ellen Yin
Temple University Press, 2007 eISBN: 978-1-59213-653-7 | Cloth: 978-1-59213-651-3 | Paper: 978-1-59213-652-0 Library of Congress Classification TX715.Y35 2007 Dewey Decimal Classification 641.5973
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK
Co-founded in 1997 by Ellen Yin, Fork, a casual but sophisticated restaurant nestled in Old City, has become one of Philadelphia's top dining establishments. The eclectic but distinctly American style of cooking -- influenced by many ethnicities -- is, Yin describes, "New-American bistro-style cuisine." Think pan-seared five-spice dusted chicken livers aside spinach salad with caramelized onions, or braised lamb shank in port wine-orange jus with creamy mashed boniato and sauteed swiss chard. Such are the delicacies Yin has been serving up for the past decade.
Forklore tells the tale of this extraordinary dining establishment, while dishing out some delectable recipes. Yin brings to her writing the same qualities of careful attention and lively enthusiasm that characterize her best dishes. With great gusto, she describes how she fell in love with food, how Fork was born, and how her chefs have helped to create its unique cuisine. And throughout her story she liberally sprinkles recipes -- simple, delicious, and easy to cook at home -- that represent the best of New American Bistro cooking. There are nearly 100 recipes in all, and every one has a story, served up by Yin with relish and delight.
For anyone who likes a juicy story, well seasoned with zesty anecdotes and mouthwatering recipes, Forklore is a treat.
AUTHOR BIOGRAPHY
Ellen Yin is owner of Fork Restaurant, the acclaimed New American Bistro in Old City, Philadelphia. Since its opening in 1997, Fork has received many regional and national accolades including being named one of the "Best New Restaurants" by Philadelphia magazine and one of Philadelphia's "Top Tables" by Gourmet magazine. In 2004, she expanded Fork to include Fork:etc, a specialty food store with prepared foods, artisanal and gourmet products. Now celebrating its tenth anniversary, Fork continues to delight new visitors from throughout the world as well as its own local fans. Her last cookbook, From Our Restaurant's Kitchen, a compilation of the restaurant's recipes and staff favorites, benefited scholarships for inner city students.
REVIEWS
"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular."
—Library Journal
"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one."
—Max McCalman, author of Cheese: A Connoisseur's Guide to the World's Best
TABLE OF CONTENTS
Table of Contents
1 Introduction: In Search of American Cuisine
2 Chinese Jersey Girl
3 Fork is Born
Vision for Food: Early Recipes
Cooking for Philadelphia Seasons
Spring
Summer
Fall
Winter
Wine List
Assembling a Team
4 Fork Turns Three
Transitioning: The Meal Must Go On!
From Our Restaurant's Kitchen
5 A New Chef, a New Direction
6 Fifth Year Anniversary
7 Kids Can Eat it Too!
8 International Influences
Francophilia
That's Amore!
Asian, Chinese, Japanese?
Latino Influence
Recipes
Hors d'oeuvres, tapas and amuse bouche
Chicken Skewers with “Spicy Korean Marinade” 61
Crispy Smelts with Serrano - Ginger Pesto 76
Grilled Shrimp with Poblano-Cucumber Relish on Tostada 83
Spinach Artichoke Dip with Crispy Pita Chips 117
Tzatziki 118
Wild Mushroom Roasted Garlic Bruschetta 128
Fork Arancine (Saffron Rice Balls) 134
Coconut Lime Tuna Tartare with Crispy Malanga Chips 150
Vietnamese Shrimp Goi with Fresh Herbs (Shrimp Ceviche) 166
Fork Guacamole and Hand Cut Tortilla Chips 163
Lamb Albondigas (Mexican Meatballs) 164
Grilled Chimichurri Marinated Beef Skewer 165
First Course and lighter fare
Fresh Figs with Prosciutto, Pecorino Crackers and Rosemary Honey Dressing 31
Beet, Leek and Gorgonzola Bruschetta 40
Crab Cakes with Rémoulade 51
Pasta Puttanesca 54
Grilled Baby Octopus aside Cucumber and Radish with Lime-Scallion Vinaigrette 66
Country Pâté with Quince Compote, Grainy Mustard, Cornichons and Toast Points 68
Pan-Roasted Quail with Roasted Pears and Pistachios 70
Pan-Seared Frogs' Legs with Moceca 77
Pan-Seared Diver Sea Scallops with Beets, Black Truffles and Gribiche 85
Poached Shrimp with Wasabi Cocktail Sauce 101
Oysters on the Half Shell and Champagne Mignonette 102
Pan-Seared Scallops with Ginger Lime Coulis aside Cucumber-Green Mango Slaw 105
Prosciutto di Parma with Edamame, Fresh Radishes, Walnuts and Parmigiano Reggiano 142
Braised Artichokes with White Wine, Mint and Kalamata Olives 136
Sardines Escabeche 142
Steamed Clams with Sherry Wine, Chinese Watercress and Anchovy 150
Grilled Hamachi and Rice Noodle Roll with Green Papaya, Mint, Basil, Cilantro and Scallion -Lime Coulis 138
Grilled Grape Leave Wrapped Quail with Pine Nuts, Mint and Rice 149
Soups
Roasted Pepper and Corn Soup 30
Sweet Potato Lemongrass Soup 41
Spicy Tropical Fruit Gazpacho with Avocado 56
Wild Mushroom Bisque 93
Spicy Black Bean Soup with Sour Cream 115
Tomato Beef Barley 116
Salads
Romaine Lettuce with Gorgonzola, Roasted Garlic Honey Dressing and Spiced Pecans 19
Smoked Salmon and Spring Vegetables in Lemon Horseradish Dressing 25
Spinach Salad with Roasted Crimini Mushrooms, Grilled Vidalia Onions, Crispy Pancetta, Roasted Corn and Goat Cheese Dressing 29
Spinach Salad with Roasted-Summer Vegetable Vinaigrette 35
Warm Chèvre Wrapped in Prosciutto over Spinach with Fig Vinaigrette and Toasted Hazelnuts 42
Roasted Beets, Kiwi Fruit and Green Peppercorn Vinaigrette 66
Crispy Duck Confit with Honey Onion Marmalade, Frisée, Bacon and Poached Egg 81
Mixed Farm Lettuce with Lutz Green Leaf Beets, Gorgonzola, Candied Pecans and Green Peppercorn Vinaigrette 91
Pan-Seared Five Spice Dusted Chicken Livers aside Spinach Salad with Caramelized Onions 120
Heirloom Tomato, Peach, Red Onion and Carrot Ginger Vinaigrette 132
Grilled Sardines with Herbed Bread Crumbs aside Baby Arugula Salad with Orange Segments 138
Seafood
Roasted Chilean Sea Bass with Dill Pine Nut Crust, Chive Mashed Potatoes and Sugar Peas 21
Broiled Shad with Peppery Watercress Sauce over Steamed New Potatoes, Asparagus, Peas and Cherry Tomatoes 24
Pepper Seared Tuna with Black Olive Herb Vinaigrette over Green Beans, New Potatoes, Fennel and Cherry Tomatoes 27
Pan-Crisped Red Snapper with Gazpacho Vinaigrette, Herbed Couscous and Mustard Greens 33
Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil aside Roasted Fingerling Potatoes and Asparagus 53
Crispy Whole Striped Bass with Sweet and Sour Sauce 78
Prosciutto Wrapped Rainbow Trout Stuffed with Jerusalem Artichokes aside Lemon Oil and Celery Root - Fennel Slaw 87
Citrus-Cilantro Crusted Wild Striped Bass with Roasted Tomato and Garlic Sauce, Orzo Salad and Sautéed Snap Peas 94
Seared Herb Crusted Ahi Tuna with Jicama - Scallion Slaw 96
Pan-Roasted Halibut with Lemon Butter Sauce (Beurre Blanc), Morels, Onions and Asparagus Tips aside Saffron Basmati Rice 97
Grilled Whole Striped Bass 99
Steamed Dungeness Crabs with Lemon 103
Grilled Grape Leaf Wrapped Red Snapper with Rice Noodle Wrappers 106
Grilled Bronzino 142
Sautéed Salmon with Caramelized Soy and Ginger Sauce, Red and Yellow Bell Peppers, Steamed Sushi Rice with Peanuts aside Baby Bok Choy 151
Braised Baby Octopus and Tripe with Giant Corn, Guajillo Chili Sauce and Tortillas 167
Meat
Greek-Marinated Lamb Chops with Grilled Zucchini and White Bean Fennel Salad 37
Venezuelan Mojo 60
Braised Lamb Shank in Port Wine - Orange Jus with Creamy Mashed Boniato and Sautéed Swiss Chard 72
Herb Crusted Rib Eye Steak 107
Red Wine Braised Beef Brisket 121
Grilled Porterhouse Steak with Baby Arugula Salad, White Beans, Fennel and Shaved Parmigiano Reggiano with Extra Virgin Olive Oil and Lemon 130
Agnello al Vino (Roasted Lamb with Red Wine) 134
Roasted Hazelnut -Crusted Rack of Lamb with Thai Basil Coulis 147
Spicy Korean Pork Chop with Kimchi and Sushi Rice 157
Smoked Rib Eye Steak with Guava Red Wine Reduction, Pickled Ramps and Taro Frites 159
Red Wine Braised Pork Shank with Moros Christian Rice, Black Beans and Sautéed Watercress 161
Taco de Lingua 169
Poultry
Pan-Seared Duck Breasts with Green Peppercorn Glaze atop French Lentil-Wild Rice Pilaf 45
Thien's Duck Civet 57
Pan-Seared Duck Breast with Port and Herb Poached Vermont Beauty Pears,
Butternut Squash Mash and Sautéed Beet Greens 89
Pan-Roasted Duck with Sauce Chasseur, Porcini and Chanterelle Mushrooms, Sautéed Baby Bok Choy and Polenta 109
Herb Roasted Free-Range Chicken 118
Forklore: Recipes and Tales from an American Bistro
by Ellen Yin
Temple University Press, 2007 eISBN: 978-1-59213-653-7 Cloth: 978-1-59213-651-3 Paper: 978-1-59213-652-0
Co-founded in 1997 by Ellen Yin, Fork, a casual but sophisticated restaurant nestled in Old City, has become one of Philadelphia's top dining establishments. The eclectic but distinctly American style of cooking -- influenced by many ethnicities -- is, Yin describes, "New-American bistro-style cuisine." Think pan-seared five-spice dusted chicken livers aside spinach salad with caramelized onions, or braised lamb shank in port wine-orange jus with creamy mashed boniato and sauteed swiss chard. Such are the delicacies Yin has been serving up for the past decade.
Forklore tells the tale of this extraordinary dining establishment, while dishing out some delectable recipes. Yin brings to her writing the same qualities of careful attention and lively enthusiasm that characterize her best dishes. With great gusto, she describes how she fell in love with food, how Fork was born, and how her chefs have helped to create its unique cuisine. And throughout her story she liberally sprinkles recipes -- simple, delicious, and easy to cook at home -- that represent the best of New American Bistro cooking. There are nearly 100 recipes in all, and every one has a story, served up by Yin with relish and delight.
For anyone who likes a juicy story, well seasoned with zesty anecdotes and mouthwatering recipes, Forklore is a treat.
AUTHOR BIOGRAPHY
Ellen Yin is owner of Fork Restaurant, the acclaimed New American Bistro in Old City, Philadelphia. Since its opening in 1997, Fork has received many regional and national accolades including being named one of the "Best New Restaurants" by Philadelphia magazine and one of Philadelphia's "Top Tables" by Gourmet magazine. In 2004, she expanded Fork to include Fork:etc, a specialty food store with prepared foods, artisanal and gourmet products. Now celebrating its tenth anniversary, Fork continues to delight new visitors from throughout the world as well as its own local fans. Her last cookbook, From Our Restaurant's Kitchen, a compilation of the restaurant's recipes and staff favorites, benefited scholarships for inner city students.
REVIEWS
"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular."
—Library Journal
"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one."
—Max McCalman, author of Cheese: A Connoisseur's Guide to the World's Best
TABLE OF CONTENTS
Table of Contents
1 Introduction: In Search of American Cuisine
2 Chinese Jersey Girl
3 Fork is Born
Vision for Food: Early Recipes
Cooking for Philadelphia Seasons
Spring
Summer
Fall
Winter
Wine List
Assembling a Team
4 Fork Turns Three
Transitioning: The Meal Must Go On!
From Our Restaurant's Kitchen
5 A New Chef, a New Direction
6 Fifth Year Anniversary
7 Kids Can Eat it Too!
8 International Influences
Francophilia
That's Amore!
Asian, Chinese, Japanese?
Latino Influence
Recipes
Hors d'oeuvres, tapas and amuse bouche
Chicken Skewers with “Spicy Korean Marinade” 61
Crispy Smelts with Serrano - Ginger Pesto 76
Grilled Shrimp with Poblano-Cucumber Relish on Tostada 83
Spinach Artichoke Dip with Crispy Pita Chips 117
Tzatziki 118
Wild Mushroom Roasted Garlic Bruschetta 128
Fork Arancine (Saffron Rice Balls) 134
Coconut Lime Tuna Tartare with Crispy Malanga Chips 150
Vietnamese Shrimp Goi with Fresh Herbs (Shrimp Ceviche) 166
Fork Guacamole and Hand Cut Tortilla Chips 163
Lamb Albondigas (Mexican Meatballs) 164
Grilled Chimichurri Marinated Beef Skewer 165
First Course and lighter fare
Fresh Figs with Prosciutto, Pecorino Crackers and Rosemary Honey Dressing 31
Beet, Leek and Gorgonzola Bruschetta 40
Crab Cakes with Rémoulade 51
Pasta Puttanesca 54
Grilled Baby Octopus aside Cucumber and Radish with Lime-Scallion Vinaigrette 66
Country Pâté with Quince Compote, Grainy Mustard, Cornichons and Toast Points 68
Pan-Roasted Quail with Roasted Pears and Pistachios 70
Pan-Seared Frogs' Legs with Moceca 77
Pan-Seared Diver Sea Scallops with Beets, Black Truffles and Gribiche 85
Poached Shrimp with Wasabi Cocktail Sauce 101
Oysters on the Half Shell and Champagne Mignonette 102
Pan-Seared Scallops with Ginger Lime Coulis aside Cucumber-Green Mango Slaw 105
Prosciutto di Parma with Edamame, Fresh Radishes, Walnuts and Parmigiano Reggiano 142
Braised Artichokes with White Wine, Mint and Kalamata Olives 136
Sardines Escabeche 142
Steamed Clams with Sherry Wine, Chinese Watercress and Anchovy 150
Grilled Hamachi and Rice Noodle Roll with Green Papaya, Mint, Basil, Cilantro and Scallion -Lime Coulis 138
Grilled Grape Leave Wrapped Quail with Pine Nuts, Mint and Rice 149
Soups
Roasted Pepper and Corn Soup 30
Sweet Potato Lemongrass Soup 41
Spicy Tropical Fruit Gazpacho with Avocado 56
Wild Mushroom Bisque 93
Spicy Black Bean Soup with Sour Cream 115
Tomato Beef Barley 116
Salads
Romaine Lettuce with Gorgonzola, Roasted Garlic Honey Dressing and Spiced Pecans 19
Smoked Salmon and Spring Vegetables in Lemon Horseradish Dressing 25
Spinach Salad with Roasted Crimini Mushrooms, Grilled Vidalia Onions, Crispy Pancetta, Roasted Corn and Goat Cheese Dressing 29
Spinach Salad with Roasted-Summer Vegetable Vinaigrette 35
Warm Chèvre Wrapped in Prosciutto over Spinach with Fig Vinaigrette and Toasted Hazelnuts 42
Roasted Beets, Kiwi Fruit and Green Peppercorn Vinaigrette 66
Crispy Duck Confit with Honey Onion Marmalade, Frisée, Bacon and Poached Egg 81
Mixed Farm Lettuce with Lutz Green Leaf Beets, Gorgonzola, Candied Pecans and Green Peppercorn Vinaigrette 91
Pan-Seared Five Spice Dusted Chicken Livers aside Spinach Salad with Caramelized Onions 120
Heirloom Tomato, Peach, Red Onion and Carrot Ginger Vinaigrette 132
Grilled Sardines with Herbed Bread Crumbs aside Baby Arugula Salad with Orange Segments 138
Seafood
Roasted Chilean Sea Bass with Dill Pine Nut Crust, Chive Mashed Potatoes and Sugar Peas 21
Broiled Shad with Peppery Watercress Sauce over Steamed New Potatoes, Asparagus, Peas and Cherry Tomatoes 24
Pepper Seared Tuna with Black Olive Herb Vinaigrette over Green Beans, New Potatoes, Fennel and Cherry Tomatoes 27
Pan-Crisped Red Snapper with Gazpacho Vinaigrette, Herbed Couscous and Mustard Greens 33
Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil aside Roasted Fingerling Potatoes and Asparagus 53
Crispy Whole Striped Bass with Sweet and Sour Sauce 78
Prosciutto Wrapped Rainbow Trout Stuffed with Jerusalem Artichokes aside Lemon Oil and Celery Root - Fennel Slaw 87
Citrus-Cilantro Crusted Wild Striped Bass with Roasted Tomato and Garlic Sauce, Orzo Salad and Sautéed Snap Peas 94
Seared Herb Crusted Ahi Tuna with Jicama - Scallion Slaw 96
Pan-Roasted Halibut with Lemon Butter Sauce (Beurre Blanc), Morels, Onions and Asparagus Tips aside Saffron Basmati Rice 97
Grilled Whole Striped Bass 99
Steamed Dungeness Crabs with Lemon 103
Grilled Grape Leaf Wrapped Red Snapper with Rice Noodle Wrappers 106
Grilled Bronzino 142
Sautéed Salmon with Caramelized Soy and Ginger Sauce, Red and Yellow Bell Peppers, Steamed Sushi Rice with Peanuts aside Baby Bok Choy 151
Braised Baby Octopus and Tripe with Giant Corn, Guajillo Chili Sauce and Tortillas 167
Meat
Greek-Marinated Lamb Chops with Grilled Zucchini and White Bean Fennel Salad 37
Venezuelan Mojo 60
Braised Lamb Shank in Port Wine - Orange Jus with Creamy Mashed Boniato and Sautéed Swiss Chard 72
Herb Crusted Rib Eye Steak 107
Red Wine Braised Beef Brisket 121
Grilled Porterhouse Steak with Baby Arugula Salad, White Beans, Fennel and Shaved Parmigiano Reggiano with Extra Virgin Olive Oil and Lemon 130
Agnello al Vino (Roasted Lamb with Red Wine) 134
Roasted Hazelnut -Crusted Rack of Lamb with Thai Basil Coulis 147
Spicy Korean Pork Chop with Kimchi and Sushi Rice 157
Smoked Rib Eye Steak with Guava Red Wine Reduction, Pickled Ramps and Taro Frites 159
Red Wine Braised Pork Shank with Moros Christian Rice, Black Beans and Sautéed Watercress 161
Taco de Lingua 169
Poultry
Pan-Seared Duck Breasts with Green Peppercorn Glaze atop French Lentil-Wild Rice Pilaf 45
Thien's Duck Civet 57
Pan-Seared Duck Breast with Port and Herb Poached Vermont Beauty Pears,
Butternut Squash Mash and Sautéed Beet Greens 89
Pan-Roasted Duck with Sauce Chasseur, Porcini and Chanterelle Mushrooms, Sautéed Baby Bok Choy and Polenta 109
Herb Roasted Free-Range Chicken 118
