Pak Choy Pasta - Test 1

https://www.cookingupclean.com/pancetta-bok-choy-pasta/

1 - I made a few alterations and it turned out really nicely!

12 oz spaghetti or thinner

5 oz bacon, cut into lardons

5oz mushrooms, sliced

1 clove garlic, minced

1 lb. pak choy, chopped

4 scallions, chopped

2 Tbsps. tamari or soy sauce

¼ cup dry white wine

2 Tbsp. rich beef broth (or 2 Tbsps. liquid made with 1tsp concentrate and the rest water)

2 Tbsp. heavy cream

½ tsp toasted sesame oil

1. Boil noodles in salted water until al dente.
2. Meanwhile, sauté bacon, garlic, and mushrooms in a large frying pan or wok until the bacon starts to brown. 
3. In a small bowl, whisk together tamari, wine, broth, cream and sesame oil.
4. Add the pak choy and scallions to the pan. Sauté until pak choy is wilted
5. Add the sauce and cook together for a minute.
6. Turn off the heat and mix in the cooked noodles and toss until the noodles are completely covered in the sauce.
7. Serve hot!

Fresh Ham with Honey and Cloves - Untested

https://www.saveur.com/article/Recipes/Fresh-Ham-with-Honey-and-Cloves/

0 - I have this primarily for the brining instructions, but the hams I've had are smaller than 12lbs. I made an amazing ham from one of our pigs, but I don't think our butcher salted it enough or at all before smoking it. I should adjust the recipe depending on the size of the ham. It would be fun to actually try the recipe too.

Serves

serves 8-10

Brine (adjust for size of ham):

1 (12-lb.) fresh ham, cut from the shank end

4 cups kosher salt, plus more to taste

4 cups brown sugar

4 bay leaves

1⁄2 cup black peppercorns, crushed

1⁄2 tsp. ground white peppercorns

Baking

 Cloves, for studding ham

 1⁄8 tsp. freshly grated nutmeg

 1⁄8 tsp. ground cinnamon

 1⁄8 tsp. ground ginger

 1 tbsp. curry powder

 1⁄2 cup honey

 1⁄4 cup red wine

 1⁄4 cup port

 3 tbsp. brandy

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.

1. Using a serrated knife, score the ham by making 1⁄4"-deep, parallel slices about 1" apart all over the meat's surface; turn ham 90° and make perpendicular slices to create a crisscross pattern. Bring salt, sugar, bay leaves, black peppercorns, and 8 cups water to a boil in a 4-qt. saucepan. Transfer brine to a 5-gallon stockpot, add 1 1⁄2 gallons cold water, and submerge ham in brine. Refrigerate ham for 12 hours.
2. Heat oven to 350° and set an oven rack in the bottom third of oven. Drain ham, discarding brine, and pat dry with paper towels. Using a paring knife, make 1⁄4"-deep incisions all over surface of ham and stuff a clove into each incision. Season ham lightly with salt, transfer to a rack set inside a large roasting pan, and let ham come to room temperature, about 1 hour.
3. Meanwhile, in a 2-qt. saucepan, combine remaining ingredients, bring to a boil, and cook until syrupy, about 5 minutes; set glaze aside. Pour 2 cups water into the roasting pan and roast ham for 1 hour. Remove ham from oven and brush with the glaze. Continue to cook, brushing with the glaze every 30 minutes, until an instant-read thermometer inserted into the deepest part of the ham without touching the bone reads 150°, about 3 hours total. Let ham rest for at least 20 minutes before carving.

Vegetable Flatbread - Untested

https://www.drveganblog.com/vegan-onion-flatbread-schiacciata-alle-cipolle/#recipe

https://www.drveganblog.com/baked-vegetable-flatbread-recipe-perfect-for-quick-dinners/#recipe

0 - This is the Onion Flatbread recipe, but I think it's way more versatile and can be made with whatever vegetable, so I also have the other flatbread recipe from the same guy to work from. I can imagine this making a good meal with hummus.

?? red onions, sliced thin (nah, just add to the onion below, but how much more? Probably double?)

2 onions (12oz/340g), sliced thin

¼ cup (50g) olive oil + extra for drizzling 

1½ cups water 

1 tsp salt

1⅔ cups (200g) flour 

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F.
2. Soak the onions in cold water for 5-10 minutes. Drain well.
3. Meanwhile, in a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
4. Stir in the drained onions to coat.
5. Line a baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
6. Sprinkle the top with the parmesan and the cornmeal.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 45-60 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!).

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.

Turmeric Elixir - Untested

Take 1 TBSP per day

1 Tbsp honey

1 tsp turmeric powder

1 tsp ginger powder

pinch black pepper

Mix together.

Can mix in a glass of milk if the flavor is too strong.

Keto-ish Cheesecake - Untested

https://jenniferbanz.com/the-best-keto-cheesecake#recipe

32 oz cream cheese, room temperature

1 Tbsp stevia glycerite

4 large eggs

1½  cups sour cream OR yogurt???

2½ tsp vanilla

1 tbsp lemon juice (optional)

1 tsp lemon zest

For the crust

1½ Cups ground almond 

¼ Cup sugar

1 tsp Cinnamon

6 Tbsps Butter, melted

1. Pre-heat the oven to 325F.  Adjust the rack to the middle of the oven.  
2. Combine the crust dry ingredients in a medium bowl.  
3. Mix in the butter.  
4. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  
5. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
6. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
7. Add in the stevia and beat with the hand mixer.  
8. Add in the eggs one at a time and beat until well incorporated.
9. Finally, add in the vanilla, sour cream and lemon and beat until just incorporated.
10. Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
11. Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
12. Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.  
13. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Mushroom and Chèvre Dutch Baby - Untested

https://www.livebest.info/mushroom-goat-cheese-dutch-baby/

2 Tbsps. butter

2 tsp oil

2 cup sliced mushrooms

6 eggs

1 cup milk

1 cup flour

2 Tbsps. hot sauce

1 tsp salt

1 tsp ground pepper

½ tsp dried thyme

4 Tbsps. crumbled goat chèvre cheese

1. Blend eggs, milk, Siracha, flour, salt, pepper, thyme in a blender for 30 seconds.
2. Place butter, oil and mushrooms in 9- or 10-inch oven-proof pan. Heat oven to 425°F. When oven reaches temperature, swirl pan, cook mushrooms 5 minutes more.
3. Remove pan from oven and spoon mushrooms from pan, leaving as much butter mixture as you can. Pour egg mixture into hot pan. Bake 15 minutes. Remove pan from oven. Sprinkle mushrooms and goat cheese over pancake; return to oven and bake 5 minutes more. Cut into large wedges to serve.