Today we are in NYC to show you how to make grilled peaches. Or at least try out a grilled peaches recipe, in the center of the world, Brooklyn, New York.

The Treats Truck shown in this UrbanFork episode of GardenFork.tv is featured in my friend Daniel Delaney’s show, VendrTV, here is the episode:

Cllick thislink to learn more about Prospect Park, where we run the Labradors when we are in NYC.

Do you have a grilled peaches recipe to share? or some tips on grilling peaches? let us know below, thanks!

Its been on my mind for awhile to make this Salad Lyonnaise recipe, the Eric way. We had this dish at Franny’s a while back, then out of no where, Mark Bittman puts it in the Food Section of the NY Times. So it was time for us to show you all the GardenFork Salad Lyonnaise Recipe. watch out!

Do you have a version of this you do? Or another salad that uses egg as a dressing? Tell us below, thx!

Take the Labradors, a canoe,  some sardines, and you have the perfect afternoon. Today we talk about sardines and have a sardine sandwich while watching the Labradors enjoy the water.

How do you use sardines? please tell us  below:

Today we forage for wild edible food in our own yard, forgaing for Lambsquarters, also called Pitseed Goosefit or Pigweed by some. Lambsquarters is all over our cities and yards, so whether you are doing urban foraging or wild foraging, you can learn in this GardenFork.TV show about Lambsquarters.

Caramelized Onions can be time consuming, and I always burn them. Here is a version of a Slow Cooker Recipe for Caramlized Onions that I found on Epicurious.com .

Super Simple Slow Cooker Caramlized Onion Recipe

6 sweet onions – Walla Wallas, Vidalias, etc.

1 stick of butter

Slice onions in half, and then into 1/4 – 1/2 inch slices.

Put the onions and the stick of butter into a slow cooker, cover, and set on low.

let cook for about 12-15 hours, you can stir it a few times if you like.

Test them at 12 hours, if they aren’t done, cook another hour or two.

Drain the liquid and serve the onions as you like. I love them with mashed potatoes

Don’t feed the butter-onion liquid to your Labradors, its not good for their digestive system…

what are your caramelized onion tricks or recipes? please share them below:

Watch all our shows on www.gardenfork.tv ! Beer Cooler Sous Vide is a great hack I learned about from SeriousEats.com . You can cook meat Sous Vide with just a beer cooler and a thermometer. No need for expensive immersion circulators, just watch our Beer Cooler Sous Video video and enjoy meat that tastes amazing. Sous Vide is a cooking method that brings the meat up to a set temperature and holds it there, you don’t overcook the meat, and you pick the doneness. neat.

Have you cooked food Sous Vide? please tell us below:

Many of you are new to GardenFork.TV, so I wanted to share with you some clips from the first 50 episodes of GardenFork.TV  .  Haven fun!

I asked Jaden Hair, author of the cookbook Steamy Kitchen and the website SteamyKitchen.com, on Twitter the other day which of her recipes I should make on GardenFork.TV and her answer was immediate: Salted Caramel Covered Strawberries.

I asked that the recipe be simple, ( this is Eric cooking after all ) and this is super simple and super good. wow. yum.

Check out Eric and the Labradors, and the “comment lady” as we make this simple easy dessert recipe.

You can follow Jaden on Twitter here

You can follow Eric on Twitter here

Check out the Food Blog Forum here, get tips on how to start your own food blog.

this recipe is based on the Southern Living Farmer Market Cookbook

Salted Caramel Covered Strawberries Recipe

10 large fresh strawberries
20 caramels
1 1/2 tablespoons whipping cream
1/4 teaspoon sea salt
1 cup coarsely chopped mixed nuts (peanuts and almond slivers)
Wax paper

1. Soak strawberries in a ice bath for 5 minutes to restore their perky leaves
2. Pat strawberries completely dry with paper towels
3. Microwave caramels, whipping cream, and salt in a microwave-safe bowl at MEDIUM(50% power) 2 minutes or until smooth, stirring at 1-minute intervals.
4. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

I think this is called a Dump Cake Recipe. I had a can of peaches and wanted to make a dessert with them. So I asked on Twitter for a peach dessert recipe, and @writersinthesky answered with this simple peach cake recipe. Here is her site, and her podcast.

Watch here as we make this simple peach dessert recipe that tastes great.

Peach Cake Recipe

1 cup self rising flour
OR 1 cup all purpose flour + 1 1/2 tsp baking powder and 1/2 tsp salt

1 stick of butter

1 cup milk

1 cup sugar – you can use less sugar, this cake is pretty sweet

1 can of peaches, drained, light syrup preferred

Preheat the oven to 375F

Put the stick of butter in a 9×9 baking dish, preferably a glass dish, and place in the oven to melt the butter.

Mix together the dry ingredients, then add the milk and mix.

Pour the batter into the heated baking dish with the melted butter, then add the can of peaches.

Bake at 375 for 30-40 minutes. The cake is done when a knife comes out clean.

recipe ©2010 Eric Rochow all rights reserved

Wondering how to cut up a chicken? Watch GardenFork.TV as we show you how to breakdown or cut up a chicken. The chef term for this is to ‘joint’ a chicken, but cutting up a chicken is a pretty good term for me.

Do you have any tricks or tips for cutting up a chicken, how about the best way to freeze a chicken after you have cut it up? Please let us know below.