Steak Soup - Untested

https://www.yourhomebasedmom.com/steak-soup/

2 Tbsp butter

2 Tbsp canola oil

2 lbs top sirloin steak cut into cubes

1/2 cup onion chopped

3 Tbsp flour

1/2 Tbsp paprika

1 tsp salt

1/2 tsp pepper

1 Tbsp parsley

1 tsp oregano

1/2 tsp marjoram

4 cups beef broth

2 cups water

2 Tbsp Worcestershire Sauce

1 14 oz. can of diced tomatoes

3 Tbsp tomato paste

1 Tbsp brown sugar

1 15 ounce can corn drained

1 1/2 cups carrots diced

1 cup celery diced

1 1/2 cups yukon potatoes diced I left the peel on

1. Melt butter in pan and add oil. Heat over medium heat. Add in steak. Cook until meat is browned. About 10 minutes.
2. Mix together flour, paprika, salt and pepper.
3. Sprinkle over browned meat and stir to coat.
4. In a pot add together steak, beef broth, water, Worcestershire sauce, diced tomatoes,onions and seasonings.
5. Bring to a boil and then simmer until meat is tender. About 30-45 minutes
6. Add in potatoes, carrots, corn, celery and tomato paste and brown sugar.
7. Cook uncovered until vegetables are fork tender. About 15-20 minutes

Tips & Notes:

You can use precut stew meat or you can cut up a sirloin or round steak even sized pieces.

If you don’t have the parsley, oregano and marjoram, substitute them with  two teaspoons of Italian seasoning,

Use a waxy potato such as a red or Yukon Gold. A russett potato will disintegrate after simmering for any length of time. Cut potatoes into even bite size pieces.

Be sure your vegetables are cut into even size pieces so they cook evenly.

Zuppa di pasta e fagioli, Slow version

I make this soup a lot and because of my planning challenge I often just use pre cooked beans instead of dry beans. In part because it seems like such a big use of energy to cook beans on the stovetop. So I adapted the favorite to the slow cooker to infuse the beans with the flavouring and deepen the umami. 

1 Tbsp. olive oil, plus 2 Tbsps. more, plus extra for drizzling

2–3 slices bacon (35–50g), cut into lardons

1 small onion (4oz/114g), roughly chopped

5 cloves garlic, smashed

¼ tsp. red pepper flakes, or more to taste

½ tsp. fennel seeds

5 fresh plum tomatoes (10oz/285g) or ½ can (14oz/398mL) diced tomatoes

1 lb. dry beans (or 2 lb. 5oz/1kg cooked)

  - preferably cranberry/borlotti, pinto or romano beans

5 cups water, plus more boiling water if needed

5 cups light beef broth (1 Tbsp. Better Than Bouillon)

2 bay leaves

30g Parmesan rind

Mustard green (or kale/chard) stems, sliced thin

8oz/230g small pasta such as shells, ditalini or orzo

Mustard green leaves (4–8oz), chopped (or kale/chard leaves)

1 tsp. salt, to taste

1 sprig fresh rosemary, finely chopped

⅓ cup (43g) grated Parmesan, plus more for serving

¼ cup roughly chopped fresh parsley

Freshly ground black pepper

1–2 tsps. white wine vinegar, optional

1. Render the lardons until lightly browned and crisp. Remove all but 1 Tbsp. of the fat and add the olive oil. 
2. Add the onion and cook until it begins to soften. 
3. Stir in the garlic, the red pepper flakes and the fennel seeds. Cook for a minute to toast the spices then add the tomatoes; cook until the tomatoes begin to break down.
4. Transfer everything to the slow cooker. Add the dry beans, water, broth, bay leaves, Parmesan rind and the stems from the mustard greens (or kale/chard). Cook on High for 5–6 hours (or Low for 8–10 hours), until the beans are completely tender.
5. When the beans are tender, remove about 2 ladles of the beans and broth, favouring the beans, and blend until smooth before returning everything to the soup pot and the stovetop. 
6. Bring the soup back to a gentle simmer. Add the greens and the pasta and cook another 15–20 minutes. The body of the soup comes in part from the pasta, so al dente isn't required or even desired here. 
7. The soup should be thick and creamy; if too thick, thin with a little more boiling water until you get the consistency you want.
8. Take off the heat and remove the bay leaves and Parmesan rind. Stir in the rosemary, salt, grated Parmesan, parsley and the remaining 2 Tbsps. olive oil. Let stand 2–3 minutes to allow the rosemary to perfume the soup before serving.
9. Serve with more Parmesan, olive oil, plenty of freshly ground black pepper and, if desired, a drizzle of white wine vinegar.

Spaghettini with broccoli, goat cheese, lemon, and herbs - Testing

1 - This was fine, but the cheese seemed to get sucked up by the pasta. The sauce needs work.

Serves 2 generously

8 oz spaghettini

8 oz broccoli

2–3 oz soft goat cheese

2–3 tbsp olive oil

2 cloves garlic, minced

small sprig fresh thyme

a little oregano (not too much — it can dominate)

parsley

zest of ½ lemon (or 1/4 lime)

squeeze of lemon juice

black pepper

salt

Olive oil to drizzle

Optional:

pinch chilli flakes

toasted breadcrumbs if you want texture

1. Bring a large pot of salted water to boil.
2. While the water heats, cut the broccoli into small florets. Peel and slice the stems if they are thick.
3. Add the olive oil to a large frying pan and gently cook the garlic, thyme and oregano over medium-low heat until fragrant but not browned. If using chilli flakes, add them here.
4. Cook the spaghettini until almost done. About 3–4 minutes before the pasta is ready, add the broccoli directly into the pasta water.
5. Before draining, reserve at least 1 cup of the pasta water.
6. Turn the frying pan heat to low and add the goat cheese with a splash of pasta water. Stir until the cheese loosens into a light sauce. Add more pasta water as needed — it should coat the pasta lightly, not become thick.
7. Add the drained pasta and broccoli to the pan and toss well. Some of the broccoli will break down slightly into the sauce.
8. Add the parsley, lemon juice, black pepper and a small amount of lime zest.
9. Taste before adding extra salt since the goat cheese may already be salty enough.
10. If the pasta seems dry or sticky, add more pasta water or a little olive oil.
11. Serve immediately, with olive oil to drizzle.

Green Harissa - Untested

https://www.bonappetit.com/recipe/gjustas-green-harissa

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Makes about 2 cups

½ onion, halved

1 tomatillo, husk removed, rinsed

1 jalapeño, halved, seeds removed from 1 half

4 garlic cloves, peeled

1 tablespoon plus ½ cup olive oil

2 cups cilantro leaves with tender stems (from about ½ bunch)

2 cups parsley leaves with tender stems (from about ½ bunch)

2 cups trimmed arugula

2 tablespoons white wine vinegar

1 tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

1. Preheat oven to 350°. Toss onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12–15 minutes. Let cool.
2. Purée vegetables in a food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining ½ cup oil until smooth; season with salt and pepper.
3. Harissa can be made 3 days ahead. Cover and chill.

Cook’s Spread - Untested

Made using spent aromatics for things like braising (see Langue de porc braisée au vin rouge). Use as a pâté.

Your poached onion, carrot, celery (well-drained)

1–2 tbsp butter or bacon fat (or a mix)

1–2 tsp mustard or a splash of vinegar

Salt (careful if the braise was already seasoned)

Black pepper

Optional lift:

garlic (fresh or from the dish)

chopped parsley

a tiny splash of red wine

1. Drain well
2. Press out excess liquid—this matters or it’ll be watery.
3. Chop or mash
4. Rough chop for a coarse texture
5. Or mash for something closer to a spread
6. Warm gently with fat
7. Heat butter or bacon fat, add veg, cook 3–5 minutes
8. → this step brings back aroma and richness
9. Season + brighten
10. Add mustard or vinegar
11. Taste → adjust salt/pepper
12. Finish
13. Stir in herbs if using
14. Serve warm or room temp

What it becomes (texture spectrum)

Chunky → side dish / spoonable accompaniment

Smooth → spread / toast topping

Looser → almost a rustic sauce

Recipe Name Ideas (choose your vibe)

Old-world / French countryside feel

Potager Cook’s Paste

Peasant Mirepoix Spread

After-Pot Vegetable Pâté

Kitchen Hearth Relish

Second Pot Paste

Butcher’s table / nose-to-tail energy

Butcher’s Aromatic Mash

Tongue-Pot Relish

Charcutier’s Vegetable Paste

Stockpot Spread

Simple / modern / accessible

Savory Veg Spread

Rustic Veg Mash

Kitchen Scrap Spread (honest and kind of great)

Deep Flavour Veg Paste

Langue braisée au vin rouge - Untested

Serves 6

Whole beef tongue 1420g

Lardons or diced smoked pork belly 180g

Onion, roughly chopped 225g

Carrot, roughly chopped 180g

Celery, roughly chopped 100g

Garlic cloves, lightly crushed 30g

Red wine (Burgundy, Côtes du Rhône, or similar) 750ml

Beef stock 500ml

Tomato paste 30g

Plain flour 25g

Butter 40g

Neutral oil (sunflower or grapeseed) 20g

Fresh thyme sprigs 10g

Bay leaves 4

Parsley stalks (reserve leaves for serving) 20g

Black peppercorns 10g

Coarse salt (for blanching water) 30g

Flat-leaf parsley, finely chopped, to finish 15g

1. Blanch and peel the tongue by placing it in a large pot, cover generously with cold water, and add the coarse salt. Bring to a boil and blanch for 15 minutes — grey scum will rise; this is normal. Drain and rinse under cold running water. While still warm enough to handle, use a small sharp knife to peel away the tough outer skin — it should come off in large pieces. Trim any excess fat or gristle from the root end.
2. To marinate, place the peeled tongue in a deep bowl with the red wine, onion, carrot, celery, garlic, thyme, bay leaves, parsley stalks, and peppercorns. Cover and refrigerate for at least 4 hours, ideally overnight but no longer than 18 hours. When ready to braise, lift the tongue out and pat it dry. Strain the marinade and reserve both the liquid and the vegetables separately.
3. Preheated the oven to 150°C and heat a heavy lidded casserole or Dutch oven large enough to hold the tongue, in it. Render the lardons over medium heat until golden and their fat has run. Remove with a slotted spoon and set aside, leaving 2 Tbsps. of fat in the pan.
4. Add the oil to the lardon fat and raise the heat to medium-high. Season the tongue with salt and brown it on all sides — about 3 minutes per side. You want good colour here; it builds the foundation of the sauce. Remove the tongue and set aside.
5. Reduce the heat to medium and add the butter to the pan. Add the reserved vegetables from the marinade  and cook, stirring occasionally, for about 10 minutes until softened and beginning to colour. Add the tomato paste and stir it in, cooking for 2 minutes until it deepens in colour. Scatter over the flour and stir to coat everything — cook for a further 2 minutes.
6. Pour in the reserved marinade liquid and bring to a vigorous simmer, scraping up any browned bits from the bottom of the pan. Add the beef stock and return the lardons to the pot. Nestle the tongue back in — it should be roughly half-submerged. Tuck the thyme, bay leaves, and parsley stalks around it if you have fresh ones to spare. Bring everything to a gentle simmer.
7. Cover with the lid and transfer to the oven at 300°F. Braise for 3 to 3.5 hours, turning the tongue once at the halfway point. It is ready when a skewer meets no resistance at the thickest part and the meat has a slight wobble when you nudge the pot. If your tongue is on the larger side, allow up to 4 hours.
8. Lift the tongue out and wrap loosely in foil to rest for 20 minutes. Strain the braising liquid through a fine sieve into a saucepan, pressing the vegetables firmly to extract every drop. Discard the solids. Skim any fat from the surface, then bring the sauce to a brisk simmer over medium-high heat. Reduce for 10–15 minutes until it coats a spoon generously and has a deep, wine-dark colour. Taste carefully and adjust salt — the sauce concentrates significantly, so hold back until the end.
9. Slice the tongue across the grain into pieces about 12mm thick — the meat should be yielding and almost silky. Arrange on a warm platter or individual plates, spoon the sauce generously over and around, and scatter the chopped flat-leaf parsley over the top. Serve immediately with mashed potato, buttered egg noodles, or soft polenta, and something sharp alongside — cornichons, a good Dijon mustard, or pickled walnuts all work beautifully.

Notes

• On the wine. Use something you'd actually drink — nothing expensive, but nothing undrinkable. A young, fruity red works best. Avoid anything heavily oaked or very tannic, as it can turn bitter on reduction.
• Make ahead. This dish is genuinely better the next day. Cool the tongue in its sauce, refrigerate overnight, then skim the solidified fat from the surface, reheat gently, and slice. The meat firms up and slices more cleanly, and the sauce deepens overnight.
• On the sauce. The reduction in Step 8 is where the dish earns its keep — don't rush it. You want it thick enough to coat the back of a spoon and leave a clean line when you draw your finger through it.

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.

Zuppa d’Orzo Trentina - Testing

https://blog.giallozafferano.it/annatorte/zuppa-dorzo-alla-trentina/

https://www.lacucinaitaliana.com/italian-food/how-to-cook/barley-soup-la-minestra-dorzo-from-trentino

https://www.greatitalianchefs.com/recipes/zuppa-d-orzo-recipe

1 - It is, indeed, very simple and sustaining. It tastes good, too. No real changes to recommend, just trying it again, but I'd like to see what to put with it. What side dishes would be traditional and expected in its homeland?

14g butter

100 g smoked bacon, cut into lardons

1 onion med (6oz/170gr), minced

2 carrots (4oz/114g) fine dice

1 celery stalk, fine dice

300 g pearl barley

6 cups beef broth (this may be way too low. tracking as I make it)

2 potatoes (16oz/430gr) fine dice

1 bunch parsley

1/2 tsp each of salt and pepper

1. Heat the butter in a large saucepan until foamy. 
2. Add the onions and bacon and cook until the onions become transparent.
3. Add the carrots and celery and cook, stirring occasionally. The vegetables should not brown, just become transparent. 
4. Add the rinsed barley, stir then add the beef broth, and cook until done.
5. Barley is notorious for absorbing liquid. Add more broth to get the amount of soupiness you want.
6. Ten minutes before the end of cooking, add the diced potatoes and finish cooking, adding more broth only if necessary. It should become a thick soup, not too brothy.  
7. Before serving, stir in the parsley, salt and pepper.

Mixed Salad for Heart and Liver Support - Untested

Just something specifically 

Ingredients (serves 6)

6 cups mixed greens (arugula, spinach, beet tops)

1 medium red bell pepper, thinly sliced (~5 oz / 140 g)

1 small carrot, peeled and julienned (~3 oz / 85 g)

2 radishes, thinly sliced (~1 oz / 30 g)

1/4 cup chopped fresh parsley (~15 g)

2 Tbsp olive oil (~28 g)

1 Tbsp apple cider vinegar (~15 g)

Juice of 1/2 lemon

Pinch of salt and freshly ground black pepper

Optional:

1–2 tsp toasted sesame seeds or pumpkin seeds for extra minerals

Wash and dry all greens. Place in a large bowl.

Add sliced bell pepper, carrot, radish, and parsley. Toss gently.

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper.

Drizzle dressing over salad just before serving and toss lightly.

Sprinkle seeds on top if using. Serve immediately.

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.

Cervelle de Canut - Test 3

Cervelles de Canut Laura Calder

https://food52.com/recipes/22768-cervelle-de-canut-fresh-cheese-with-fines-herbes

https://www.thekitchn.com/recipe-cervelles-des-canut-from-lyon-herb-flecked-cheese-spread-246239#post-recipe-9673

I'm looking for ways of using fresh labneh/fromage blanc that I'm making from full fat yogurt. I rediscovered notes I was taking from the Laura Calder tv show, and realized there's a whole bunch of stuff I was interested in that isn't represented in my recipe collection, likely because not long after I started the blog I saw the interview with her where she seems to be referring to an invitation I'd sent her, calling it 'creepy'. I still feel so much shame about that. Anyway, I'm using her recipe as the basis and Frankensteining with others. I think it can be more adaptable to herbs than what she indicates, especially looking at Food52's link.

1 - 2025-09-23: This worked great! The labneh and yogurt substitutions were super tasty. I used green onion tail instead of chives and thyme as the herb of choice. Light, refreshing, and I spread it on toast. I look forward to trying it on potatoes.

2 - 2025-09-30: Made it with tarragon which is good. Tried it over boiled potatoes, hot, and the texture isn't as smooth as sour cream, so likely not again. However, in writing this, I wonder about cold baby potatoes? 

3 - 2025-10-25: Allie and Rob liked it! Served it up with fresh bread which disappeared. Didn't have chives and it still worked, but definitely even better with chives. 

Number of portions: 7 servings

Serving size 50 g 

~74 calories per serving

QUICK

Experience cook 5 minutes

Novice cook 15 minutes

1 cup (250 g) fresh, plain fromage blanc or labneh

2 tbsp (30 ml) crème fraîche (or full-fat yogurt)

1 small shallot, very finely minced

1 garlic clove, very finely minced or even grated

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh herb of your choice, or any combination of thyme, rosemary, marjoram, tarragon,  chervil, savory

1 tbsp white wine vinegar

2 Tbsps. olive oil

Salt and freshly ground black pepper to taste

Serve with your choice of Radishes, toasted baguette slices, or boiled (cold baby) potatoes

1. Mincing the shallot very finely is key to ensuring it doesn't overwhelm the flavor of the fresh cheese.
2. In a small bowl, whisk together the white wine vinegar and olive oil.
3. In a separate bowl, gently combine the fromage blanc and crème fraîche until just mixed.
4. Fold in the minced shallot, garlic, chives, parsley and herbs. 
5. Pour the vinegar and olive oil dressing over the mixture and stir until combined.
6. Season to taste with the salt and pepper.
7. Transfer the cervelle de canut to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of fresh chives, and more freshly ground black pepper. 
8. Serve immediately with thinly sliced radishes, toasted baguette slices, or boiled potatoes. 

Hachis Parmentier - Testing

https://www.laminutegourmandeparis.com/post/recette-hachis-parmentier

1 - 2025-05-11 Success! In spite of a few blunders during the cooking, it was really good. The blunders were leaving the heat on medium-high when it was supposed to be simmering for 20 minutes. The meat started to scorch but I got it in time. This also means that any moisture boiled away, so I'm keeping this on the Testing phase because I had to add water to deglaze the scorched bits off. I don't think the meat has to be super wet, but some moisture I'm sure is best. I could also hold the wine off and use it at the end of the simmering instead of the beginning, to deglaze. The second blunder was noticing that the top had not browned after baking and putting it on broil, then WALKING AWAY! I know better from multiple blunders of this type NOT to walk away. But I remembered just in time and ran over to the stove to save it.

2 - 2025-10-25 Made it for Allie and Rob and of course Ben and it disappeared! The whole thing! Served it with a green salad. A light vegetable seems to go well with it. Increasing the temperature from 350 to 400 was the right thing to do, but the time still isn't right for the top to brown properly, I had to put it on broil again. Also, I ended up using 2 Tbsps. of red wine and a little extra water as moisture before putting the lid on the pan to simmer the meat. The browning makes all the moisture evaporate and I had concerns that it would just burn instead of creating a fond. Next time I will only add the wine and not the water to see what happens. I mean, it worked well this time, but if I can simplify, I will. I also added another 2 Tbsps. of wine afterwards as I had done previously. This remains at the Testing phase, but just to figure out these details. Otherwise it's perfectly good and workable.

1 kg/2.2lbs potatoes, peeled and cut in half or quarters

2 Tbsps. olive oil

2 medium onions, small dice (12oz/340gr)

600g/21oz ground beef

2 medium carrots, small dice (4oz/114g)

1 bouquet garni (basic=thyme, bay leaf and parsley)

1 tsp salt 

1/2 tsp pepper

2 Tbsps. red wine

3/4 cups milk

50g butter

2 egg yolks

1 pinch nutmeg

100g grated gruyère 

1. Boil the potatoes in salted water, about 20 minutes. 
2. Heat the oil in a sauté pan and fry the onions until translucent.
3. Dump in the ground beef and cook, breaking it up, until starting to brown.
4. Mix in the carrots, bouquet garni, half the red wine, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Preheat the oven to 400°F.
6. Meanwhile, mash the potatoes along with the butter, milk, egg yolk and nutmeg.
7. Deglaze the simmering pan with the red wine and cook another minute.
8. In a gratin dish, spoon in the cooked beef mixture and level, then cover evenly with the mashed potato.
9. Sprinkle the surface with the cheese.
10. Bake for about 25 minutes (THIS IS NOT SUFFICIENT TIME. PUT IN FOR 40 MINUTES) or until the surface is nicely browned.
11. Allow to cool about 10 minutes before serving.

Semmelknödel (German Bread Dumplings) - Untested

https://www.daringgourmet.com/semmel-knoedel-german-bread-dumplings/?fbclid=IwY2xjawI698pleHRuA2FlbQIxMAABHVrR2ljF3OiU9aMng2cfFNZN1mzGIKMWl0Jf-JPL3j5D3yKvd4eBfIapgw_aem_TqG0XebsMnBrLzbM6EAErw

11 ounces of white crusty bread (traditionally Brötchen/crispy bread rolls are used) , left to sit out for a few days to get hard and then diced into small cubes

Note:  It’s more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer.  (I do not advise using croutons though as they’re too hard.)

1 cup hot milk

1 tablespoon butter

3/4 cup very finely diced yellow onion

4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)

2 large eggs , lightly beaten with a fork

3 tablespoons finely chopped fresh parsley

1 teaspoon salt (you can use less if using bacon)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg

breadcrumbs, as needed

1. Chop the hardened bread into small cubes and place them in a large bowl.  Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
2. Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg.  Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency.  If the dough is too wet, add breadcrumbs (not flour).
3. Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with tiny fizzy bubbles floating up.  Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart.  Carefully lift them out with a slotted spoon.   
4. Serve with Rouladen, Sauerbraten, Senfbraten, Geschnetzeltes, Jaegerschnitzel, etc.

To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.

Makes 6-7 Semmelknödel, depending on the size.

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

Chicken with sloe gin and juniper berries - Untested

https://marmadukescarlet.blogspot.com/2010/09/chicken-with-sloe-gin-and-juniper.html

This recipe asks for chicken breasts but I try to convert these to whole chicken. Maybe skin the chicken first.

Serves 4

1 tbsp butter

2 tbsp olive oil

4 chicken breasts fillets, skinned

2 medium sized (English) onions, chopped

2 sticks of celery, chopped

350g carrots (or 3 medium sized), sliced

2 cloves of garlic, chopped

125g chestnut mushrooms, sliced

1 tbsp fresh parsley, chopped

1 bay leaf

1 tsp fresh thyme, chopped (or half a tsp of dried thyme)

100ml chicken stock

100ml  red wine

100ml sloe gin

1 tsp juniper berries, crushed

salt and freshly ground black pepper

1. Melt butter and 1 tbsp olive oil in a frying pan and fry the chicken breasts until they are lightly browned on each side. Set aside
2. Heat 1 tbsp of olive oil in a large pan and add chopped onion and celery. Gently fry for 5 minutes, before adding the garlic. Continue to fry for 2 more minutes.
3. Add mushrooms and lightly salt. Stir and continue to cook, with the lid on for 5 minutes.
4. Add carrots and fry for 2 more minutes. The mushrooms will have released much of their water into the pan.
5. Add the herbs, juniper berries and the liquid. Bring to the boil and simmer for 15 minutes.
6. Cool the mixture and blend to a smooth puree. If the sauce is a little thick, then add either a little more stock or wine, to thin out.
7. Put the chicken breasts into a pan and add the blended sauce. Cook until the chicken is cooked through, about 15 minutes depending on the thickness of the fillets.
8. Season to taste (bearing in mind that you have already added salt to the mushrooms and that your chicken stock may be salty).
9. p.s:
10. In the interests of full disclosure, I think I should mention that this really isn't the prettiest of dishes. The combination of carrots, red wine and sloe gin does give it a rather muddy appearance but don't let that put you off. It tastes delicious, particularly with mash and lashings of colourful savoy cabbage.

Cambozola Pasta - Test 1

http://lamouffettegourmande.blogspot.com/2022/06/garlic-pasta-boiled-in-its-own-sauce.html

https://www.happyveggiekitchen.com/blue-brie-spinach-mac-and-cheese/

I'm Frankensteining two recipes, one of my own with a very similar one for a stovetop mac and cheese using Cambozola cheese. Would it make sense to have an option of popping it in the oven with a topping of breadcrumbs? The instructions have been combined but the ingredients list has not, my ingredients first, the Frankensteined recipe second.

1 - Ok, this was pretty good! I didn't have any greens to add so I'm keeping this in the testing phase. It is very, very rich, so I'm changing the portion size from 2 servings to 4 servings. I didn't add the greens (because it was raining and got dark before I made it and I didn't wanna). 

2 - I added the greens and increased the pasta by 4 oz. I used swiss chard with the ribs cut out, but I forget how much. I also added it sooner than instructed for the spinach figuring my leaves are more mature and needed a bit more braising time. I was correct! The increase of pasta also worked fine, but I did add a bit of water, I think about 1/3 to a 1/2 cup.

3 - The current version is very good. I used turnip leaves instead of spinach, which Ben didn't mind, but for me was a bit too pungent. I still think that chard leaves are equal to the spinach though, and everything else was spot-on. On to Test 1.

Servings: 4
2 Tbsps. (1oz/28gr) butter 
2 cloves garlic (8gr), minced 
1 cup mild broth such as chicken 
2 1/2 cups milk, or more, as needed 
3 cups (12 oz/300g) uncooked chunky pasta such as penne 
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing 

170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped

2 handfuls (85g) fresh baby spinach or chard with the ribs removed
2 Tbsps. fresh parsley leaves, chopped 

1. Have your broth (or milk, not sure which I'll choose) at the ready to stop the browning of the garlic.
2. Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
3. Immediately stir in the broth, milk and pasta (OR just milk and pasta, depending on what I choose). Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. You may need to add more milk depending on how thick your macaroni is.
5. If using swiss chard, add the leaves after about 15 minutes.
6. Stir in the Cambozola. 
7. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
8. Finally, add the spinach or chard and stir in until just wilted. Serve immediately, garnished with parsley.
9. OPTION: To make a gratin, melt 2 Tbsps. of butter in a hot pan and mix in ¾ cups (75g) panko breadcrumbs, stirring until evenly combined, and sprinkle on top of the pasta. Set the oven to Broil and broil until breadcrumbs start to brown.

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.

Yeasted Oatmeal Pancakes (galettes) with sausage - untested

from The Scottish Oats Bible by Nichola Fletcher

and https://www.justapinch.com/recipes/main-course/pork/creamy-ham-peas-over-spuds.html for the ham

6 servings

For the pancakes

3oz/75g oat flour

3oz/75g flour

1 1/4 tsp (1/2 of 7g sachet) quick yeast?

1 tsp salt

175ml hot water

175ml milk

Filling

3 Arbroath smokies (what is a suitable alternative. Bacon? Ham?)

• So, Arbroath smokies each weigh from 350-500g each, so 12oz to 1lb 10oz! That's a lot! That's like up to 4lbs 8oz!!! So, no. Not that much. In looking at other recipes, 1 cup of dairy for 1 cup of diced ham seems good.

2 med onions, chopped

1 1/2 Tbsp flour

150ml (3/4 cup) milk

1/2 tsp ground mace or nutmeg

50ml (1/4 cup) cream

Chopped parsley

Handful of peas

1. Mix the flours, yeast and salt. 
2. Mix the hot water with the milk, and add to the flour gradually, stirring well so there are no lumps. Cover and leave in a warm place for an hour until bubbly (GET THE INSTRUCTIONS FOR THE STAFFORDSHIRE OATCAKES).
3. Heat a 12" skillet or heavy frying pan, brush with butter and pour in a scant ladleful of the batter, swirling it round quickly to coat the whole pan thinly.
4. If the mixture is too thick to do this, add some milk to the mixture. Once the sides start to curl, turn the pancake over using a spatula - they are a bit fragile - and cook the other side. Remove and keep warm. Repeat with the rest to make 6 large pancakes.
5. Discard the skin and bones of the Arbroath smokies. Briefly cook the smoked fish. (This might be just with bacon, but maybe ham would be better to replace the flaked smoked fish in the cream sauce). 
6. Gently cook the onions in a little butter until cooked but not brown. Stir in the flour, then gradually add the milk, stirring to avoid lumps until thick and creamy, then add the flaked fish, cream, parsley and peas. Cook for another few minutes until the peas are just cooked. Divide the mixture between the pancakes, roll them up and serve with mashed potatoes.

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.

Pâté crémeux au jambon - Untested

https://www.ricardocuisine.com/recettes/6281-pot-pie-au-jambon

https://www.lesrecettesdecaty.com/fr/recettes/plats-principaux/porc/pate-cremeux-au-jambon/?gallery=pp-5820

60 ml (1/4 de tasse) de beurre

1 oignon haché

5 ml (1 c. à thé) d’ail haché

60 ml (1/4 de tasse) de farine tout usage

250 ml (1 tasse) de bouillon de poulet

180 ml (3/4 de tasse) de crème à cuisson 15%

5 ml (1 c. à thé) de moutarde de Dijon

Sel et poivre au goût

500 ml (2 tasses) de jambon coupé en dés

2 carottes coupées en dés

180 ml (3/4 de tasse) de maïs

180 ml (3/4 de tasse) de pois verts

30 ml (2 c. à soupe) de persil frais haché

1 recette de pâte à tarte

330 ml (1 1/3 tasse) de cheddar râpé

1 jaune d’oeuf battu

1. Préchauffer le four à 205 ° C (400 ° F).
2. Dans une casserole, faire fondre le beurre à feu moyen. Cuire l’oignon et l’ail de 1 à 2 minutes.
3. Ajouter la farine et cuire 1 minute en remuant.
4. Verser le bouillon, la crème et la moutarde en fouettant. Porter à ébullition. Saler et poivrer. Ajouter le jambon, les carottes, le maïs, les pois et le persil. Cuire de 1 à 2 minutes. Retirer du feu et réserver.
5. Diviser la pâte à tarte en deux boules. Sur une surface légèrement farinée, abaisser les boules de pâte en deux cercles de 28 cm (11 po) de diamètre chacun.
6. Déposer une abaisse dans une assiette à tarte de 25 cm (10 po) de diamètre.
7. Verser la préparation au jambon sur l’abaisse. Parsemer de 250 ml (1 tasse) de cheddar râpé, puis couvrir de la seconde abaisse.
8. Couper l’excédent de pâte, puis sceller le pourtour des deux abaisses. Pratiquer quelques incisions sur le dessus du pâté afin de laisser la vapeur s’échapper.
9. Badigeonner le dessus du pâté de jaune d’oeuf et garnir du cheddar restant.
10. Cuire au four de 40 à 50 minutes, jusqu’à ce que la pâte soit dorée.