Brown Butter Sage Pasta - Untested

https://www.joyousapron.com/brown-butter-sage-pasta/

1 lb spaghetti pasta

½ cup unsalted butter

6-9 cloves garlic minced

1 tsp salt or more to taste

½ tsp black pepper

¼ cup reserved pasta water

20-25 leaves fresh sage julienned, plus more for garnish

½ cup parmesan cheese shredded, plus more to taste as needed

1. Bring water to boil in a pot and add pasta. Cook pasta according to package directions. Be sure to reserve ¼ cup of the pasta water for the sauce. Drain pasta and set aside.
2. Brown the butter. Cut the stick of butter into small, equal portions.
3. Place the pats of butter into the bottom of a deep skillet. Melt the butter over medium heat.
4. Once the butter melts, foam will form on top. Keep cooking the butter. As it cooks, brown bits will begin to appear.
5. As soon as you smell a toasted, nutty scent, add the minced garlic. Cook until the garlic is fragrant, but avoid burning or browning it too much.
6. Season with salt and pepper. Add reserved pasta water and julienned sage leaves.
7. Add pasta to the skillet. Toss to coat
8. Add parmesan cheese. Toss to coat again.
9. Garnish with more sage leaves. Serve and enjoy!

Orzotto with Greens and Smoked Bacon - Testing

https://blog.giallozafferano.it/lacucinadihanneke/orzotto-con-spinaci/

1 - Good, but very green tasting, to the point where the bacon is a bit lost!

Serves 4

100g (3.5oz) smoked bacon ends, chopped 
1 onion (6oz/170g) finely chopped 
1 Tbsp (14g) butter 

350g (12oz) dry pearl barley 

½ cup dry white wine 

approx. 1.5 litres / 6 cups meat or vegetable broth, kept hot, as needed 

350g (12oz) fresh greens — spinach, swiss chard, arugula, and/or nasturtium leaves, washed, thick stems removed, roughly chopped 

4 Tbsps grated Parmigiano Reggiano, plus more for serving 

1 tsp salt 

1/4tsp black pepper, to taste

1. Sauté the onion and bacon in the butter over medium heat for a few minutes until the onion is softened and the bacon has rendered some of its fat.
2. Add the dry barley and stir to coat and toast briefly, about 1 minute.
3. Pour in the white wine and let it absorb, then begin adding the hot broth a ladleful at a time, stirring occasionally and adding more as each addition is absorbed. Continue for 35-40 minutes until the barley is tender but still has some bite.
4. About 5 minutes before the barley is done, stir in the greens. (Nasturtium leaves, being more delicate, should go in at the very end — just 1-2 minutes before serving.) Continue cooking until wilted and tender, adding a final ladleful of broth if needed to keep things loose.
5. Stir in the Parmigiano. Taste and adjust seasoning with salt and pepper.
6. Serve immediately with additional grated cheese on the side.

Orzotto with peas and bacon - Untested

https://www.fattoincasadabenedetta.it/ricetta/orzotto/

For the broth

3 Tbsps. extra virgin olive oil

½ onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 l water

salt

For the barley

300g pearl barley

1 shallot, minced

50g bacon ends, rind trimmed, sliced thin into strips

150g fresh garden peas

100 ml white wine

50g grated Parmesan cheese, plus extra for serving

1 Tbsp. parsley or 1 tsp thyme or lovage

extra virgin olive oil

black pepper

1. First, prepare the broth. Heat the oil in a pan and sauté the chopped celery, carrot, and onion, until they are just starting to brown.
2. Add the water and salt, and cook partially covered for 30 minutes.
3. In a pan, render the bacon and drain the excess fat. Add a generous drizzle of oil and brown the shallot for a few minutes.
4. Add the peas and cook everything for 2 to 3 minutes.
5. Now add the barley and cook for 1 to 2 minutes, until it starts to brown and smell nutty.
6. Deglaze with the white wine and cook until it's almost all gone.
7. Only add enough broth to cover the barley, adding more as needed. Adding the broth in stages and occasionally stirring helps to release starches and makes for a creamier texture.
8. Once the barley is tender but still pleasantly chewy, stir in the grated Parmesan, herbs and a generous drizzle of olive oil.
9. Garnish with fresh ground black pepper.

Pasta con talli d'aglio - Test 2

1 - I took the Pasta con aglio et olio recipe for garlic scapes. It worked really well.

2 - Yep, it's a keeper. The trick is to serve it asap because the sauce tends to get absorbed if the pasta sits for too long. I also used most of a ½ cup of pasta water for the sauce which worked better.

1 lb. spaghetti

¼ to ½ cup pasta water

100g garlic scapes (about 6–8), trimmed and finely sliced into ⅛" rounds

1 tsp salt, plus more to taste

½ cup (3.9oz/110g) extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps. chopped flat-leaf parsley

Zest of ½ lemon (2g)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve at least ¼ to a ½ cup pasta water before draining.
2. Meanwhile, combine the olive oil, garlic scapes, salt and red pepper flakes in a large skillet before turning on the heat.
3. Cook over low heat for 8–10 minutes, stirring occasionally, until the scapes are completely tender and have lost their raw bite. They should soften and become fragrant without taking on much colour.
4. Reserve the pasta water and drain the spaghetti.
5. Add the spaghetti and reserved pasta water to the skillet. Increase the heat slightly and toss continuously for 1–2 minutes until the oil and pasta water form a light emulsion that coats the pasta.
6. Remove from the heat.
7. Add the parsley and lemon zest and toss thoroughly. Taste and adjust the seasoning.
8. Serve immediately with grated Parmigiano-Reggiano, if using.

Tourte à la carotte - Testing

https://www.cuisineaz.com/recettes/tourte-a-la-carotte-85987.aspx

1 - This was very interesting. It took much longer to bake and the outside was nice and flaky but the inside dough was, well, doughy, and the carrot strips could be cooked a bit more. They were soft but a bit too al dente for my taste. Ben liked it, though. I also wonder about the quantity of Dijon but I will leave it as is for now. 

2 - I'm trying out a few things, and I learned from making it. At least the time needs adjusting. Next time, I'll bake it like the Chicken Leftovers Pot Pie. I tried a few things, only had 100g of yoghurt cheese and 100g yogurt instead of the crème fraîche, which means I changed the egss to only 2 whole eggs and 1 yolk. NOTE : I made it, but didn't mix the creamy part with the blanched carrot noodles. Otherwise it worked...

5 carrots (about 500 g, peeled weight)

60 g melted butter

1 pinch dried oregano

4 g chopped parsley (1 tablespoon)

Salt and pepper

2 whole eggs (see notes)

2+1 egg yolks (see notes)

1 pinch ground nutmeg

20 g extra grated Parmesan (for egg mixture)

200 g crème fraîche (20 cl ≈ 200 g) 

200g labneh OR 100g labneh and 100g yogurt (see notes)  

Salt and pepper

15 g Dijon mustard (1 tablespoon)

2 recipes pie crust

1 extra egg yolk (for glazing)

1. Preheat the oven to 350°F (180°C).
2. Peel the outer skin of the carrots, then use the peeler to slice the carrots into thin ribbons to make 'noodles'. Blanch them in a saucepan of boiling salted water for 1 minute. Drain well and transfer to a mixing bowl.
3. Add the melted butter, oregano, parsley, salt, and pepper. Mix thoroughly.
4. In a separate bowl, whisk together the whole eggs and 2 of the egg yolks with the nutmeg, grated Parmesan (20 g), crème fraîche, salt, and pepper.
5. Roll out one sheet of pie crust into a pie dish (about 23–24 cm / 9-inch). Spread the Dijon mustard evenly over the pastry.
6. Spread the carrot mixture over the pastry, then pour the egg mixture on top.
7. Cover with the second sheet of pie crust. Seal the edges well and cut a small hole in the centre to create a steam vent.
8. Brush the top with the remaining egg yolk.
9. Bake for 35 minutes, or until golden brown and crisp.

Lighter Leftover Pasta Casserole - Testing

1 - Well, everthing seems fine with this lighter version of Leftover Pasta Casserole. I managed to bring the score up by nearly 5 points, which is impressive given how little I did. I used the Winter Squash and Bacon Pasta as my base, which means the score is inaccurate given that my recipe below uses plain pasta as its metric. The score includes a dairy-free cabbage salad, which I accomplished with my Coleslaw with Vinaigrette.

Number of portions: 6 servings

Serving size: ~310 g
Calories per serving: ~490 kcal
Speed: Everyday Dish
Experienced cook (active time): 25–30 min
Novice cook (active time): 35–45 min
Total elapsed time: 55–65 min
LHSS Score: 8.2 / 10

32oz/900g leftover pasta (if using dry pasta, dry-to-cooked is roughly 1:2) 

1/4 cup (2oz/58gr) olive oil

1-2 cloves garlic, minced

1/4 cup (30g) flour

1 1/2 cup chicken broth

1 cups milk

?g Swiss Chard

2 cups mozzarella cheese, divided (80+80)

1/2 cup grated Parmesan cheese, divided (20+20g)

1 tsp herbs de Provence

1/8 tsp ground nutmeg

1 tsp Salt 

1/2 tsp pepper 

(if using plain pasta, add 2 Tbsps. to 1/4 cup tomato sauce or something else)

Chopped fresh parsley, for garnish

1. Preheat the oven to 450 degrees. Lightly grease a gratin dish.
2. Cook the pasta; drain and set aside. If you have leftover pasta to use, see NOTE
3. Meanwhile, in a large sauté pan, melt the butter. Add the garlic and cook until fragrant, 1-2 minutes. Whisk in the flour until smooth.
4. Gradually whisk in the chicken broth and milk, stirring until smooth. Cook and stir for about 5 minutes, or until sauce has thickened. Reduce heat and add half of the mozzarella and Parmesan cheeses. Season with herbs de Provence, nutmeg, salt and pepper, to taste.
5. Combine the sauce with the cooked linguine and toss to coat well. Transfer the pasta to the prepared baking dish. Sprinkle with the remaining cheeses.
6. Bake for 15-20 minutes or until bubbly and golden brown. Let stand 5-10 minutes before serving. Sprinkle with fresh parsley for garnish.

2 Yogurt Cheese Pastas - Untested

https://blue-kitchen.com/2023/04/12/labneh-pasta-with-peas/

4 slices bacon

8 ounces linguine or other long pasta

1 cup frozen peas

3/4 cup labneh (or use full-fat Greek yogurt—see Kitchen Notes)

zest of 1 lemon

1 tablespoon lemon juice

3/4 cup grated Parmesan, plus a little more

salt and freshly ground black pepper

1. Fry the bacon until crisp. Drain on a paper towel; crumble the bacon when it has cooled.
2. Bring a large pot of salted water to boil and cook pasta according to package instructions. About 3 minutes before it’s done, stir in frozen peas. When pasta is ready, drain it, reserving 1 cup of pasta water. Return pasta and peas to pot.
3. Add labneh, lemon zest and lemon juice to pasta and toss to combine. Add pasta water a bit at a time to loosen up the labneh, as needed. Add 3/4 cup Parmesan, bacon and a generous grind of pepper, and toss to combine. Taste and adjust seasoning with salt.
4. Divide between 2 shallow pasta bowls and top with a little more Parmesan. Serve.

OR OR OR

https://www.petersom.com/theextrataste/one-pot-creamy-labneh-lemon-pasta-with-herbs-and-peas

1 lb. short tubular pasta such as paccheri or calamari (also known as calamarata)

Zest and juice of 2 lemons, plus more zest for finishing

¾ cup labneh or full-fat Greek yogurt

¼ cup grated pecorino, plus more for garnish

1 tbsp olive oil, plus more for finishing

1 cup frozen peas

¼ tsp freshly ground black pepper

2 tbsp minced chives

1 tbsp minced mint leaves

2 tbsp minced parsley

Kosher salt and freshly ground black pepper

1. Cook pasta according to package instructions in well-salted water until al dente. Drain, reserving 1/2 cup of cooking liquid. Return pasta to pot and immediately add lemon, lemon zest, labneh, pecorino, olive oil, peas, chives, mint and parsley. Add pasta water, season with salt and pepper and stir to combine until pasta is well coated. 
2. Transfer to a serving platter or spoon into bowls. Garnish with lemon zest, finish with pecorino and a bit more black pepper and serve immediately.

Chicken Parmesan - Untested

https://www.lacucinaitaliana.it/ricetta/parmigiana-di-pollo/

https://www.soscuisine.com/ricetta/pollo-parmigiana

1 clove garlic, cut in half

500g tomato puree

500-600g chicken breast, sliced

3 eggs

250g (100g+150g)grated Parmigiano Reggiano 

200g panko bread (alternatively crumbled and toasted sandwich bread)

1/4 cup flour

400g mozzarella for pizza, diced

1/4 cup peanut oil

basil

extra virgin olive oil

sugar

salt

pepper

1. Cut the breast into very thin escalopes. Flatten the slices between two sheets of plastic wrap using a rolling pin or a meat tenderizer.
2. Sauté 1 clove of garlic, cut in half, in a pan with a drizzle of oil; after 1 minute, remove it, add the tomato puree, and cook for 10-15 minutes with a pinch of salt, pepper, and sugar, allowing the sauce to reduce.
3. Beat the eggs with a pinch of salt. 
4. Mix the panko breadcrumbs with 100g of grated Parmesan cheese. 
5. Dredge the chicken breasts first in the flour, then in the beaten eggs, and finally in the panko and Parmesan mixture.
6. You'll be frying these twice.
7. First fry them in plenty of peanut oil for about 3 minutes. 
8. Then dip them in the eggs and then in the panko breadcrumbs again. Let them rest for 10 minutes, so that the gluten will stick the coating to the meat, then fry again for about 3-4 minutes, until golden brown.
9. Spread 1 Tbsp. of sauce on the bottom of a 30x20 cm baking dish, arrange the chicken slices, add more sauce, diced mozzarella, Parmesan cheese, and 2 fresh basil leaves. Continue in this order, adding another layer of chicken, sauce, and cheeses.
10. Bake at 350°F for 10 minutes, then raise the rack a little and grill at 475-500°C for 4-5 minutes.
11. Allow to sit on the counter for 10 minutes before serving.

Rotoli-di-pasta - Testing

https://www.food.com/recipe/rotoli-di-pasta-or-pasta-rolls-362286

1 - I made this years ago with surprisingly delicious results.

2 cups flour

2 eggs

5 cups spinach or Swiss Chard, ribs removed, fresh

2 cups ricotta cheese

1 cup parmesan cheese, fresh grated

1 teaspoon nutmeg

cheesecloth

2 cups marinara sauce

1. Sauté the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg.
2. Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky.
3. Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease.
4. Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes.
5. Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels.
6. To serve, ladle some sauce on a plate and serve to 'wheel's per person.

Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture.

Goes best with a light red dinner wine or a rose.

Baked Parmesan Onion Chips - Untested

https://www.youtube.com/shorts/p8OmXxi_hpU

Parmesan (how much to cover the bottom of a cookie sheet (dimensions of cookie sheet))

Onion (sliced mandolin thin, how many grams?) Don't separate the rings but lay down whole

Brush with Olive Oil

Season with salt and pepper

What temperature and for how long?

Preheat the oven to 425°F ?

For an hour? More? Less?

Swiss chard and Goat cheese Custard - Untested

https://kalynskitchen.com/recipe-for-swiss-chard-and-goat-cheese/#mv-creation-1114-jtr

 one large bunch Swiss chard leaves (12oz/340g) chopped

 1 Tbsp. olive oil

 1 small onion, chopped

 6 oz. goat cheese

 1/2 cup  half and half

 8 eggs

 salt and fresh ground black pepper to taste

 1/4 cup (1oz/30g) grated Mozzarella (I think gruyère)

 2 Tbsps. + 2 Tbsps. grated Parmesan

1. Remove goat cheese from the fridge and let it soften on the counter for an hour before you make this if possible.
2. To chop the Swiss chard leaves, trim away any thick ribs and stems and then pile up a bunch of chard leaves and slice one way. Then turn the cutting board and slice through the leaves the other way.
3. In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste.
4. Combine the half and half (cream or milk, whichever you prefer) and goat cheese.  (I sometimes do this with the bowl attachment of an Immersion Blender (affiliate link), but this time I just let the goat cheese soften and then stired it together by hand.)
5. In a large frying pan, saute the chopped onion in some olive oil until it's just starting to brown.
6. Then add the chopped Swiss chard all at once and use a large turner to keep turning it until all the chard has wilted. Cook the chard a couple of minutes, just until it's wilted down; it will finish cooking in the oven. Turn off heat and let the chard cool a little.
7. Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
8. Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish that you've sprayed with olive oil or nonstick spray.
9. Sprinkle the coarse ground Parmesan over the top.
10. Bake at 350F/180C for 45-50 minutes, or slightly longer if you use a casserole dish that's smaller than nine inches across. (I tested with a toothpick to make sure the center was done.)
11. Serve hot for breakfast, brunch, or a light dinner.

Potato and Caramelized Onion Galette - Untested

https://www.instagram.com/reel/DEvZgpJz8xL/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Galette

2 onions, finely sliced

2 tbsp olive oil

2 large potatoes, thinly sliced

3 tbsp unsalted butter, melted

2 tbsp chopped thyme

½ cup cheddar, grated

1/3 cup parmesan, grated

½ cup mozzarella, grated

Salt, pepper

1 30cm square shortcrust pastry, slightly frozen

1 egg

Salad

1 red onion, finely sliced

Large handful parsley leaves, picked

Fresh lemon juice

1. For the caramelised onions, place 2 tbsp of olive oil into a medium, heavy based saucepan with the sliced brown onions and a good pinch of salt.
2. Give this a good stir, then place over a medium heat, cover with a lid and let them cook for 3 minutes until they begin to sweat and soften. Then stir and replace the lid, continuing to cook for 3 more minutes before removing the lid and continuing to cook for 10-15 minutes until they begin to caramelise and become golden but still soft. Set aside.
3. Combine the thinly sliced potato, ¾ of the caramelised onion, butter, thyme and a little salt and pepper. Set aside.
4. Place the pastry onto a large piece of baking paper. Lay over half the potato mix, leaving a 3cm border around the outside to spread over half the cheese followed by the remaining potato. Add in the remaining cheese and the reserved caramelised onions.
5. Fold the edges up and over the sides of the potato, brush with egg wash and then transfer to a baking tray and put it into the 210C oven to cook for approximately 45-50 mins minutes. When ready to serve, cut the tart into desired pieces.
6. Combine the red onion, parsley leaves, a squeeze of lemon, splash of olive oil and a little seasoning, serving this with the galette

Scarpaccia - Untested

 
https://www.facebook.com/reel/941896917852680

80g flour
30g + 30g parmesan
1 Tbsp. parsley, chopped
1 clove garlic, minced
1 egg
Pinch of salt
180g water
280g red cabbage, finely sliced
1 red onion, sliced
15g fresh basil, chopped
1 Tbsp. olive oil
Serving Suggestion:
Crumbled feta, fresh herbs and lemon zest on top

1. In a large bowl, combine the flour and the first measure of parmesan, the salt and the parsley. Crack in the eggs and whisk the egg and water until perfectly combined.  
2. In a separate bowl toss together the cabbage, onion and fresh basil with the olive oil. 
3. Mix the flour and veg mix together and toss thoroughly.
4. Spread onto a parchment-lined baking sheet and sprinkle the second measure of parmesan evenly over the surface.
5. Bake in a 400F oven for 30 to 35 minutes.
6. Serving suggestion of crumbled feta, grated lemon rind and more herbs recommended.

Incavolata (Bean and Kale Soup) - Testing

pg 344, Sundays at Moosewood

1 - Years and years ago, when I got this book as a Christmas gift from my parents, I seem to remember often making this soup. I think I used to make it but not use the parmesan cheese because there was already something reminiscent of that flavour in the soup itself. I look forward to making it again!

2 - The kale wasn't very popular in this recipe. To be fair, the recipe requests not just any old kale but dinosaur kale. The base is good, and I'd like to try it with other greens. Below there is also a link to an incavolata recipe that is much more complex. I could draw elements from it to try. TRY THIS OR PARTS OF IT

2.5 - With the last of the leftovers for attempt 2. I browned some lardons and then carrot, onion and celery seed (could use celery stalks) to add to the soup. I made a huge difference. Ergo, adopting elements of the link above, which could be sausage instead of bacon, would make this a perfectly serviceable soup.

1 Tbsp olive oil

? bacon or sausage?

4 garlic cloves, minced

? onion, ? carrot, ? celery or a pinch of celery seed

2lbs 5oz cooked cannellini or cranberry beans (from 1lb dried)

4-5 cups bean water, vegetable stock or water

(parmesan rind?)

2 heaping Tbsps. tomato paste

6 fresh sage leaves (1/2 tsp dried)

pepper

8oz kale (4 cups chopped)

1/2 cup cornmeal

2 Tbsps. lemon juice

Parmesan cheese

1. In a soup pot brown the meat with a little oil. Add the mirepoix and cook until browning occurs. Sauté the garlic until it starts to soften but before it browns. 
2. Add about half of the cooked beans and part of the water or stock to the pot. (what about adding parmesan rind to steep?)
3. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage.
4. Stir the pureed beans into the soup. Add salt and pepper to taste.
5. Remove the kale stems, coarsely chop the leaves and very finely chop the stems. Mix it into the soup and simmer for at least half an hour, until tender. 
6. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup, stirring constantly to prevent lumps. 
7. Simmer the soup for another 10 to 15 minutes. Keep a sharp eye out because it can easily scorch; stir occasionally or use a heat diffuser.
8. Serve immediately, topped with parmesan.

Petites Pommes Anna (Crispy Potato Stacks with Garlic Herb Butter) - Untested

https://www.saltnpepperhere.com/blog/potato-stacks-garlic-herb-butter

https://www.instagram.com/reel/DA6NmNqRYZn/?igsh=YXA4OTBhamJhN2Mw (video how-to)

0 - You know, I think if I take the actual potato and pick the ones that fit perfectly in the baking container, it would look pretty like the picture. These look a bit finicky as in I have to use potatoes exactly the size of my muffin tins. It also requires equipment I don't have: my mandolin is broken and I have large and tiny silicone muffin cups. I've added a picture from the blog to help guide me. I'm curious if I'll want to change anything, it looks well thought through.

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12-18 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt

1. Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
2. Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
3. Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
4. Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook. Tip: To stretch to more stacks of potatoes (depending on the number of guests and the number of stacks needed), use an additional 6-cup muffin tin to divide ingredients to make up to 18 shorter stacks. I’ve done this depending on how many people I want to feed.
5. Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning. See recipe notes for make ahead tips.
6. I use the same wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt. Enjoy!

Notes

Make ahead – fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep:

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (176c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt. 

Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.

Matafan (Matefaim) Bacon and Cheese - Untested

https://www.familinparis.fr/en/matafan-or-matefaim-bacon-cheese/

https://www.wsj.com/articles/recipe-matafan-1458593795

For 4 to 5 people

about 150 gr of bacon

4 eggs

20 cl milk (207g)

150g of flour

1 pinch of nutmeg, salt, pepper

about 100 gr grated cheese (comté, emmenthal beaufort)

Optional chives

1 Tbsp oil

1. Blanch the bacon a few minutes in boiling water. (testing. Perhaps frying until only just starting to turn brown).
2. Mix together the flour, the eggs and milk (into a very thick pancake batter). 
3. Add the grated cheese.
4. Add a pinch of nutmeg (optional) and chives (if using). Salt (be careful if your bacon is smoked) and pepper.
5. Heat some oil (or duck fat) in an oven-ready frying pan, and pour the preparation into it.
6. Cook over low heat without stirring the preparation (just peel off the edges with a spatula) and let it set.
7. When it comes off the pan and the underside is golden, sprinkle with bacon on top of the dough (which is not yet set and is a bit runny)
8. Put the pan in the oven at 350°F (or the cake on a baking dish) and finish cooking.
9. Enjoy it hot with a salad on the side.

Spaghetti with Bok Choi, Poached Egg, and Romano Cheese - Untested

https://www.vegetariantimes.com/recipes/spaghetti-with-bok-choy-poached-egg-and-romano-cheese/?scope=anon

1 Tbs. olive oil

8 cups thinly sliced bok choy (about 1 lb.)

1 red bell pepper, thinly sliced

1/2 tsp. red pepper flakes

5 cloves garlic, minced (5 tsp.)

1 cup low-sodium vegetable broth

4 large eggs

1/2 lb. whole-wheat spaghetti

4 green onions, thinly sliced (1/2 cup or 60 to 80 grams)

2 oz. grated Romano cheese (1/2 cup)

1. Cook pasta according to package directions for al dente. 
2. Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
3. Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
4. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Romano cheese. Season with salt and pepper, if desired.

Browned Potato Cups? - Untested

2lbs potatoes

3 cloves garlic, minced

1/2 cup butter

1 Tbsp rosemary

1/4 cup parsley

Salt and pepper

Fresh thyme sprigs

2 to 3oz parmesan or gruyère

1. Thin slice potatoes preferably using a mandolin.
2. Put garlic and butter together in a saucepan and melt the butter.
3. When the butter starts to froth, add the parsley and rosemary.
4. Add salt and pepper.
5. Pour over the potatoes and toss thoroughly, getting the butter to coat both sides of all the potato slices.
6. Place a sprig of thym on the bottom of the buttered muffin tins.
7. Place about three slices of potato at the bottom of each muffin tin, then sprinkle a thin layer of grated cheese. 
8. Repeat this process until each tin is overfull, ending with potato on top. It should represent about 3 layers of potato.
9. Cover and bake in a 400F oven until the potatoes are soft, about 30 minutes.
10. Uncover and bake again until the top is browned, about 10 minutes.
11. Flip each potato muffin and bake again, until browned.
12. To serve, sprinkle a bit of fleur de sel or a bit of parmesan.

BLT Pasta (there must be a better name) - Untested

https://cooking.nytimes.com/recipes/1019489-blt-pasta

4 to 6 servings

1lb paccheri pasta or other tubelike shape, such as penne or rigatoni

8oz bacon, diced into ½-inch pieces

1lb cherry tomatoes, halved

Salt and black pepper

5oz baby arugula

½ cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

1. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
2. Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.
3. Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and ¼ cup of the pasta water, and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup pasta water, and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup pasta water to loosen the sauce.
4. Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Arugula Pasta - Untested

https://theclevermeal.com/arugula-pasta/

4 servings

Pasta

½ lb (8oz/220 grams) pasta

Arugula pesto

4 cups (80 grams) baby arugula, washed

⅓ cup (40 grams) sun dried tomatoes, drained

¼ cup (30 grams) cashews hazelnuts or walnuts

1 garlic clove, sliced

⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)

¼ tsp fine salt

⅛ tsp black pepper

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) pasta cooking water

Cook pasta in plenty of boiling salty water until al dente.

When the pasta is nearly done, scoop out 1 cup of pasta water and set aside.

Meanwhile, process arugula, parmesan, garlic, nuts, tomatoes, salt and pepper in a food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.

Scrape down size as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) to the mixture and give another quick whizz. Taste and adjust the seasoning.

Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed, until you get a moist and juicy consistency.

Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.