Untested - Chipits Noël Crisps

A family recipe that is also a popular commercial recipe! My family has starting divvying up expertise in what have become traditional Christmas desserts for our clan. This is from my sister, who uses maraschino cherries. I have candied cherries on hand, so I'll be using those.

1/2 tasse beurre

3/4 tasse sucre blanc

1 oeuf

1/2 c. à thé extrait d'amande

1 1/4 tasse farine

1/2 c. à thé baking powder

1/2 c. à thé sel

1 tasse semi-sweet chocolate chips

3/4 tasse coconut

3/4 tasse cerises maraschino coupés (or candied cherries) - try dried cranberries, maybe reconstituted in alcohol?

1. Cream butter and sugar.  Beat in egg and almond extract.
2. Combine flour, baking powder and salt in another bowl.  Stir creamed mixture into flour mixture.  Mix in chipits, coconutand cherries.  
3. Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
4. Drop from teaspoon onto ungreased cookie sheet.
5. Bake at 350F for 12 to 15 minutes.

Testing - Pumpkin and Chèvre Pithivier

http://food.ninemsn.com.au/recipes/ipumpkin/8347792/roasted-pumpkin-goats-cheese-pithivier

1 - I made this as a vegetarian alternative at Christmas. I may have been rushing a bit, trying a new recipe and all - I didn't mash the pumpking, and the chunks were distracting when eating. It was good with the chèvre, but I forgot to season and I think I forgot the thyme!

1lb 4 oz pumpkin, peeled and diced
1 tablespoon olive oil
4 sprigs fresh thyme, minced
salt and pepper
1 recipe for a savory pie crust
4 oz soft goat's cheese
1 beaten egg

1. Preheat the oven to 375F. 
2. Line a baking sheet with parchment paper and evenly space the pumpkin cubes on it. Drizzle with a little olive oil and season with salt and pepper and sprinkle with thyme leaves. Turn the pieces occasionally to avoid burning. Bake the pumpkin for about an hour, or until cooked and starting to brown. Allow it to cool and mash.
3. Preheat the oven to 350F.
4. On a lightly floured surface, roll out the pastry to about 1/4" thick. Cut it in half and set the second half aside. 
5. Fold the half you've kept to work on twice over so that you have a wedge with four layers of dough. Roll this out into an circle approximation of a circle and cut away bits to make a perfect circle wide enough to cover the base of a pie plate and is about 1/4" thick. Incorporate the leftovers into the reRoll out the rest of the dough in the same way in preparation.
6. Spoon the cooled roasted pumpkin into the centre of circle of dough, leaving about 3/4 to 1 inch all around. 
7. Crumble to chèvre on top. 
8. Go around a second time and properly pinch the edges to make sure they're sealed and uniform (as much for the practicality as for the aesthetics).
9. Brush with the remaining beaten egg and set aside in the fridge for 20 minutes before baking.
10. Bake for 30 to 35 minutes or until the crust is golden brown. 

Untested - Cumin Roasted Beets

http://www.vegetariantimes.com/recipe/cumin-roasted-beets/

Testing - Harissa Chicken Thighs baked with Chickpeas and Squash

http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
http://www.bbcgoodfood.com/recipes/2121652/harissa-chicken-traybake

1 - I changed the chicken thighs to options. The only thing this will really change is likely to be the cooking time. I also re-ordered and re-wrote the instructions to make it a bit clearer.

1 small winter squash, cut in eighths and seeded
1 tablespoon vegetable oil
3lbs of chicken, bone-in, skin-on (a whole chicken in pieces or just thighs or just breasts etc)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 1/2 cups of cooked or canned chickpeas
¼ cup harissa paste
½ cup+ chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

1. Preheat the oven to 425°F. 
2. Drizzle the squash with oil, salt and pepper and roast in the oven, occasionally turning the pieces to avoid burning - partway through you'll be adding the chicken and the sauce.
3. Heat the Tbsp of oil in a large skillet until is starts to smoke. Season the chicken with salt and pepper. Cook until browned, working in batches if the pan gets too crowded, about 5 minutes per side; transfer the browned chicken to a plate. 
4. To the hot pan oil and chicken dripping, add the onion and cook until softened, about 3 minutes. 
5. Add the garlic and stir until it starts to get fragrant. 
6. Lower the heat, then add the tomato paste and cook, stirring, until it begins to darken and stick to the pan, about 1 minute. 
7. Add the chickpeas, the harissa, and the broth. Bring it to a simmer, moistening with a little more broth if the sauce gets too thick.
8. Transfer the chickpea sauce to the roasting pan with the squash, evening everything out, and nestling in the chicken pieces, skin side up. Roast until the chicken is cooked through, 20–25 minutes, and the squash is tender. Top with parsley and serve with lemon wedges for squeezing over.

Chocolate Beef Stew (Spezzatino di manzo al cioccolato) - Test 1

http://www.gingerandtomato.com/ricette-carne/spezzatino-manzo-cioccolato-rinnovare-piatto-classico/
https://www.edamam.com/recipe/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate-c0044ab4445865c65d2c4969d629c422/
http://www.cookingchanneltv.com/recipes/david-rocco/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate.html
https://www.saporie.com/it-it/spezzatino-di-manzo-e-cioccolato.aspx

My first foray into Italian cookery (thank you Google Translate!).  The original recipe calls for 2 glasses of brandy, which I've translated into 2 fl. oz. I'll also have to document how much sage and thyme I use, as well as salt, and maybe a ballpark idea for the stock? And what kind of stock?

1 - Super positive reaction. Forgot to record the salt quantity. I think 1 tsp? I thought it would be oversalted, Ben liked it.
2 - I altered the ingredients a bit and recorded it.

3 - This went well. Actually, apparently. I made it with mashed potatoes again, and Ben really enjoyed it, but I wasn't feeling well, so I didn't have any!

3 Tbsps extra virgin olive oil
4 oz diced bacon (about 4 slices)
2 Tbsps flour
1 lb stewing beef cut into 1" chunks
2 fl. oz. sherry or apera
2 sprigs sage
2 sprigs thyme
Beef stock, enough to just cover the meat (depends on size of pan)
1 tsp salt
1/2 tsp pepper
1-2 4 oz dark chocolate

1. Brown the bacon in the oil.
2. Flour the pieces of meat and cook in batches to brown on both sides (if you put it all in the cubes will be crowded and steam instead of brown).
3. Add the brandy and let it evaporate. Add salt, pepper and herbs.
4. Add the broth, so that the meat is covered, and cook over low heat until the meat is cooked about 1 1/2 to 2 hours.
5. When cooked, chop the chocolate and sprinkle it into the pot. Let it melt over low heat, another 10 - 15 minutes. 
6. Stir well to blend the chocolate into the sauce and serve warm. Goes very well with mashed potatoes.
7. NOTE: Excellent with mashed potatoes.

Untested - Chocolate Angel Food Cake

http://www.seriouseats.com/recipes/2013/01/chocolate-angel-food-cake-recipe.html
http://allrecipes.com/recipe/8252/chocolate-angel-food-cake-i/
http://www.marthastewart.com/334175/chocolate-angel-food-cake
http://www.tasteofhome.com/recipes/contest-winning-chocolate-angel-food-cake
http://www.food.com/recipe/chocolate-angel-food-cake-28138
http://www.melskitchencafe.com/ethereal-chocolate-angel-food-cake/

Most recipes call for 1/4 cup cocoa powder - I opted for the 1/3. Generally it looks like you want about a cup of flour for a regular cake, and if adding cocoa flour, subtract the amount of flour by the amount of cocoa used. Since I'm adding a third and using three quarters of a cup of flour, I hope it doesn't screw things up! If it does, I will eat the cake and try again!

1/3 cup cocoa powder
1 1/4 cups granulated sugar
3/4 cup flour
1/4 teaspoon  salt
12 large egg whites
1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Set the oven rack to the middle position and preheat the oven to 325F.
In a medium bowl, whisk together the flour, cocoa, sugar and salt.
If you have a mixer, place the egg whites and the vanilla into the mixer bowl. Beat the egg whites and vanilla on medium-high until the mixture is just frothy, about 1 minute.
Sprinkle in the cream of tartar and continue beating on medium-high until soft peaks form, another 2-3 minutes.
Slowly add the sugar, waiting between additions until it's fully incorporated.
Continue beating until the whites are stiff and glossy but not dry, about 3-5 minutes.
Gently fold the dry ingredients into the beaten egg whites, gently to avoid breaking too many air bubbles in the egg whites.
Pour the batter evenly into an ungreased angel food cake pan and smooth the top.
Bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch.
Once baked, put the cake on a cooling rack for 5-10 minutes, then upside down to cool completely (about 4 hours).
Once cooled, slide a knife around the edges of the pan and gently remove the cake.

CHOCOLATE FLUFF FROSTING:
2 cups heavy cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt
In a large bowl, beat the cream until it begins to thicken.
Add the sugar, cocoa and salt; beat until stiff peaks form.

Test 3 - Vegetable Omelette - Parsi Omlate

http://www.food.com/recipe/vegetable-omelette-parsi-omlate-386573

1 - This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
2 - Since my discovery/suspicion that chives replace onions in the spring and summer, I tried replacing the onion in this recipe with some of the robust chives in our little garden, and it was great! I am adding it as a seasonal option (since globe onions do start to ripen in the late summer and early fall, when tomatoes and zucchini are available).

3 - This makes a good base for different flavors replacing the cumin and chilli for Italian or French or Mexican flavors. In any incarnation, having something fresh and crunchy to accompany it makes for a nice lunch dish.

1 lb zucchini, grated
3⁄4 + 1 tsps salt
1 medium onion, finely chopped
    OR
1 cup chives, finely chopped
1 medium potato, diced 1/4 inch pieces
2 + 1 Tbsps vegetable oil
1 hot green chilli pepper, minced
1 large tomato, chopped
1 1⁄2 tsps ground cumin
1⁄4 tsp cayenne pepper
ground black pepper
9 eggs
3 Tbsps fresh parsley or 3 tablespoons cilantro
1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a collander for 30 minutes, then squeeze all the liquid out. 
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest so much easier: prepare the onions and the potatoes; chop the tomato; mince the chili; measure out the cumin, cayenne, black pepper; break the eggs in a bowl; measure out the salt and baking powder.
3. Now that everything is chopped, measured and squeezed, heat some oil in an 8 inches fry pan. 
4. If using onion: fry the onion and potato and chilli over medium heat until potatoes become just soft. 
5. If using chives: fry the potatoes and chilli (add more chilli if you want it hotter) and fry until potatoes become just soft. Add the chives to the ingredients in step 6.
6. Add the squeezed zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper (if using, and chives). Stir until tomato becomes soft. Set aside.
7. Whisk the eggs until frothy, then dump in the cooled vegetables along with some finely chopped parsley or cilantro. 
8. Sprinkle in the baking powder, making sure it dissolves completely.
9. Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan and cook for 15-20 minutes or until the centre gels. 
10. (Optional) Here's the tricky part. You have to flip the whole pan over to slide the omlate back into the pan to cook the top. To do this, use a dinner plate, place it over the pan, holding it with one hand, and use the other to lift and flip the pan. The bottom of the omelet should be a beautiful brown. Now, slide the omelet back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.

Velouté of Sweet Turnips - PUBLISHED

http://www.craigieonmain.com/?p=1093

1 - Ben thought is was fine, but Erica and Chad really liked it. Ben's suggestion was some herbiness, I thought maybe fresh tarragon on top, but then it would have to be a summer/fall soup so that both the turnips and fresh tarragon are available.
2-Just because of circumstances, I was short a half pound of turnip, which actually appears to have improved the flavour for the less enthusiastic about the vegetable.

2lbs 8oz sweet turnips peeled and diced
1 leek – small dice
4 cups chicken stock
¼ lb butter
1 cup crème fraîche
3/4 to 1 tsp salt
1/4 tsp white pepper

1. Melt the butter and add the leek. Set at a medium-to-low temperature to poach the leek until it's soft.
2. Meanwhile bring the stock to a boil and put in the diced turnips. Set to simmer.
3. When the turnips are thoroughly cooked, dump in the leek and butter, the crème fraîche, the salt and pepper.
4. Blend, season, and pass through a strainer.
5. Adjust the thickness of the soup with whatever liquid remains in the pot.
6. Serve hot with fresh snipped chives.

Untested - Amaranth Tortillas

http://www.food.com/recipe/amaranth-tortillas-gluten-free-301202
http://www.greengemhealth.com/?p=1072

1¼ cups amaranth flour
½ cup water
¼ tsp salt
1 tsp chili powder

1. In a small bowl, mix the amaranth flour, salt and chili powder.
2. Stir in water, then evaluate the consistency.
3. The dough should be soft, but not wet, and mold easily into shapes.
4. The dough will easily form a ball as you stir it.
5. If necessary, add a bit more flour or water to achieve the proper consistency.
6. Pinch off balls of dough the size of golf balls.
7. Roll them in additional flour to coat well.
8. Knead each ball a bit as you pat or roll it into a flat circle that's about ⅛" thick and 5" to 6" across.
9. Repeat with all dough.
10. Heat a heavy nonstick frying pan or griddle. Use no oil.
11. Place each tortilla in the hot pan, and cook for a few minutes on each side.
12. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

Herbes de Provence blend - PUBLISHED

1 - didn't have dried oregano, so I substituted with marjoram, and it seems pretty good!

2 - Previously I only had powdered rosemary, and this time I made the mix with whole dried leaf. Way too much at 1Tbsp in my opinion. - Made a new mix and trying it at 2tsps rosemary.

1 Tbsp dry savory leaf
2 tsps dry rosemary leaf
1 Tbsp dry oregano leaf or marjoram?
2 tsps dry thyme leaf
1 tsp dry basil leaf
1 tsp dry lavender flower

1. Coarsely grind the rosemary leaf in a mortar and pestle.
2. Mix together and store in a dark jar with a tight lid in a dark, dry place.

Untested - Chocolate Atole

We're thinking of growing amaranth. However, other than making porridge with the seeds, I don't know what to make with it, and I don't want to just use it as a wheat flour substitute. I've started to research traditional uses. I'll not write the whole history here, but it was cultivated at least by the Aztecs. Therefore, I've started to search for recipes from the Morelos, Puebla, Tlaxcala, and Oaxaca provinces of Mexico. The first thing I was attracted to was the drink Atole, which can be prepared, apparently, in myriad fashions. Here's an initial interpretation with (of course) chocolate, apparently the food that was for Aztec Royalty. Seems appropriate that I should make it. :)

https://books.google.ca/books?id=SK2YCAAAQBAJ&pg=PA45&lpg=PA45&dq=atole+recipe+amaranth+chia&source=bl&ots=r2oMvQIPQh&sig=16c1gzDl7sWOXKyCkKVxqEJA4I0&hl=en&sa=X&ved=0ahUKEwiCmrj4m9_JAhUHuBoKHXGfBRgQ6AEIIjAB#v=onepage&q=atole%20recipe%20amaranth%20chia&f=false
http://www.versagrain.com/amaranth-atole-recipe.html


4 cups milk
1 cup water
1/2 cup amaranth flour
3-4 Tbsps brown sugar
pinch salt
2-3" cinnamon stick
3.5 oz 70% dark chocolate, chopped
1/2 tsp vanilla extract
Optional
2 cloves
a pinch of chipotle chilli powder

1. The amaranth flour will clump quite readily, so add the liquid very slowly and whisk vigorously between each addition.
2. In a bain-marie (double boiler) heat the mixture, stirring often, until it just starts to thicken.
3. Add the chocolate, sugar and spices and continue stirring until it just starts to boil and all the ingredients are melted.
4. Remove the cinnamon stick and cloves before serving in mugs.

Testing - French Onion Soup

http://www.canadianliving.com/food/onion_soup_with_gruyere_croutes.php

I think this needs no alteration. Canadian Living has some really good recipes, or at least, they are to my liking, so I don't have to make any real changes. I want to record this one, and make sure I can reproduce it.
1 - I spoke too soon about this recipe being perfect. I tried doubling the recipe to freeze some for later use, and realized there are a couple of points where it could be improved, namely - cooking the onion in a wide pan to allow for moisture to evaporate and get proper browning of the onions. Also, a wide pan would be useful when adding the wine since it has to evaporate, also.

3 Tbsp olive oil
1 Tbsp butter
6 large onions, thinly sliced (about 3 lbs)
2 cloves garlic, thinly sliced
1 Tbsp chopped fresh thyme
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine
4 cups beef stock
2 cups water
8 baguette or Wonder bread slices
1 1/2 cups grated Gruyere cheese
1/4 cup chopped fresh thyme or parsley

1. In a wide shallow pan, heat the oil and butter over medium heat; cook the onions, stirring, until rich, golden-brown, about 40 minutes.
2. Add the garlic, thyme, bay leaf, salt and pepper; cook for another 5 minutes. 
3. Add the wine and bring it to a boil; cook until no liquid remains. 
4. Transfer the onions to a large soup pot. Stir in the stock and 2 cups of water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf.
5. Broil the bread slices on a baking sheet until golden, about 2 minutes. Sprinkle with the Gruyere; broil until melted and golden-brown, about 3 minutes.
6. Float broiled bread on each serving and sprinkle with more thyme or parsley.

Untested - Basic curry powder

http://spicemountain.co.uk/recipe/basic-curry-powder/

2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper

Curried Acorn Squash Soup - PUBLISHED

http://www.food.com/recipe/acorn-squash-bisque-263891
http://www.food.com/recipe/delicious-acorn-squash-soup-71141
http://www.food.com/recipe/acorn-squash-soup-329282

1 - This makes a delicious and sweet soup (really good with whole grain crackers and cambonzola cheese). I just have to figure out the right ratio for the stock to get a pleasing consistency.
2 - Everthing going swimmingly! And paired with cambonzola is still good.
3 - Ok, That's it. Sweet and spicy and creamy. Very nice. One more time and it's ready to publish! To be honest, I grew acorn squash specifically to make this soup.

1 Tbsp butter
1 medium onion, finely chopped
2 lbs acorn squash
1⁄2 teaspoon dry dill weed
1⁄4 teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
3 cups chicken stock (+ potentially more at the end, see point 6)
1⁄2 cup heavy cream
1/2 tsp salt
1/4 tsp pepper

1. To bake the squash, cut it in half, scoop out the seeds and cover the cut sides with oil. Turn over onto baking sheets and bake at 425F for 20-30 minutes. Allow to cool before scooping out the flesh.
2. Once the squash flesh has been scooped out, sauté the onion in the melted butter. 
3. Add the squash and the spices, mixing well. 
4. Add the stock, stir to combine, and simmer for 20 minutes.
5. Blend until perfectly smooth.
6. Pour in the cream and mix, and bring the soup back up to a gentle simmer before serving. (add stock to get the consistency of heavy cream)
7. Add salt and pepper, adjust the seasoning, and serve.

Untested - Garlic Scape Soup

http://www.nytimes.com/2008/06/18/dining/185arex.html?ref=dining&_r=0

2 garlic cloves, chopped AND 1 handful of mustard greens or turnip greens or arugula, also chopped
OR
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed, and chopped
3 Tbsp. unsalted butter
3 cups sliced garlic scapes (about 3/4 lb)
1 1/2 tsps fresh thyme leaves
3/4 tsp. salt, to taste
Ground black pepper, to taste
1 large Yukon Gold potato, peeled and diced
4 cups chicken broth
1 cup milk or thin cream
2 tsps lemon juice, to taste
Nutmeg (freshly grated is best)

1. In a soup pot, melt the butter over medium-high heat. Add the (green) garlic and sauté until translucent, about 3 minutes. 
2. Add greens, scapes, thyme, salt and pepper, and sauté for 5 minutes.
3. Stir in the potato and the broth, reduce the heat to medium, and simmer until the scapes and the potatoes are tender, about 20 minutes. 
4. Add the milk or cream, and purée the soup. 
5. Stir in the lemon juice and season with more salt and pepper. 
6. Garnish with nutmeg and thyme leaves, and serve hot.

How to use garlic scapes

http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

As aromatics to replace garlic, or grilled, or blanched, etc.

Testing - Grilled Garlic Scapes

http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

A handful of garlic scapes, cut to fit your pan
Olive oil (about 1 Tbsp)
Salt and Pepper
Lemon juice and zest (optional)

1. Toss the scapes with a little olive oil, sprinkled with salt, and pepper, to taste.
2. Heat a dry pan and when hot, put in the scapes and grill, without stirring, for a minute or so, then flip them to the other side and grill an additional minute.
3. Sprinkle with extra and maybe a bit of lemon juice and zest. 
4. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically.
5. Serve immediately.

Curried Roast Chicken - Testing

http://www.food24.com/Recipes/Oven-roasted-curried-chicken-20091103

I made this once a long time ago and I think we liked it, but I consider it untested because I can't remember.

1 - The flavors are really nice but I did not grind all the ingredients, assuming that just grating them would be enough (ie ginger and garlic). I would like to actually grind them next time. I also brined the chicken with 1/4 cup salt and I think it oversalted the meat (the chicken was frozen in the morning and I wanted to thaw it for the evening meal). Pulling off the skin was super easy, I just did it with my hands starting at the neck and pulling away from there. It gets a bit challenging around the vent and the wings are really hard, but I didn't worry too much about them. 

3 lbs whole chicken, skin removed
4 Tbsps lemon juice
1 thumb-length piece of fresh ginger, grated
3 garlic cloves, finely chopped
2 red chillies, seeds removed, minced
1 tsp. salt
2 Tbsps olive oil
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. black pepper

1. Pre-heat the oven to 400°C 
2. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.
3. Place the chicken, with the breast facing upwards, in a roasting pan that has been lined with a piece of foil large enough to wrap the chicken.
4. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.
5. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.
6. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven, uncovered, for another half hour and serve.

Pommes de terre en omelette (Tortilla de patatas (Potato omelette)) - PUBLISHED

This is, indeed, easy and quick to make, but a little dull all by itself. What do you eat with it? Is there anything one can add to the recipe to liven it up?

http://www.sbs.com.au/food/recipes/potato-omelette-tortilla-de-patatas?cid=trending

1 - I think I've found how to improve this recipe. It won't be a Tortilla per se, but it's primarily about the flavour. Have a look at this:
http://www.cookingchanneltv.com/recipes/laura-calder/potato-omelette.html
2 - Got it! ... I think. I combined the two and added a few twists of my own! It makes for a slightly cumbersome recipe, but I think it's pretty good!
3 - I've made this a couple of times since the last report, and it is ready for publishing!

1 cup olive oil
8 strips bacon, cut into paper clip-size pieces
1 tablespoon butter
1 onion, chopped
1 clove garlic, chopped
Splash of balsamic vinegar
1 tablespoon butter (yes, another one)
4 medium potatoes, peeled, quartered and thinly sliced
6 5 eggs
1/2 tsp salt (enough? too much?)
Pepper, to taste

1. At a medium-high temperature cook the bacon until just starting to brown. With a slotted spoon, remove the meat and reserve in a medium sized bowl.
2. Lower the temperature to medium, add a Tbsp of butter, and slowly cook the onion until soft and translucent. This will take a while, maybe something like 20 minutes. For the last minute of cooking, add the garlic. Strain out and add to the bacon bowl for set aside.
3. Splash the balsamic vinegar in the hot oil and cook until the spitting and bubbling almost ceases - this is when most of the extra water will have been cooked away.
4. Add the potatoes with another Tbsp of butter and cook over medium-high heat, stirring occasionally, until it is soft and starts to brown.
5. Meanwhile, whisk the eggs, add the salt and pepper.
6. When the potatoes are cooked, use a slotted spoon to remove from the pan and pop into the bowl with the bacon and onion. Pour out all but 1 or 2 Tbsps of bacon fat. 
7. Put the bacon, onion and potato back in, stir to mix well, and then pour the egg on top. Cover and cook at a low temperature until the egg sets, but the surface remains a little soft or runny.
8. Serve with a fresh salad and cornbread muffins.

Testing - Spicy Butternut Squash Soup

http://keepinitkind.com/harissa-roasted-butternut-squash-soup-spicy-toasted-pepitas/
http://www.theendlessmeal.com/spicy-harissa-and-roasted-butternut-squash-soup-with-toasted-pumpkin-seeds-and-crispy-mint-leaves/

I hurriedly cobbled this together the first time I made it, and put in a full tablespoon of my harissa paste. Man, was it spicy!!! I've decreased the amount, and added a sprig of fresh thyme. I wanted to try the thyme for the same reason I added the beef stock - without the stock, there was a fullness of flavour that was missing. I suspect that a vegetarian version is possible with veg stock and added tamari or soy sauce for the earthiness. The thyme I think would add a floral note which is missing (I think).

2 ½ lbs butternut squash, cubed and seeded (do not peel)
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 onion, minced
3 garlic cloves, crushed
2 tablespoons grated ginger
2 tsps harissa paste
1 sprig thyme, leafed and minced
1 teaspoon ground cumin
½ teaspoon ground coriander
5 cups rich beef stock
Juice from 2 limes
1/2 tsp salt
Heavy cream

1. Pre-heat oven to 450F.
2. Line a baking sheet with parchment paper.
3. Toss the squash with olive oil and salt. Pop in the oven and bake for about 40 minutes, or until browned.
4. In a soup pot, add more oil and cook the onion until starting to brown. Toss in the garlic, ginger, cumin, coriander and thyme and cook, stirring constantly, for a minute more.
5. Add the baked squash and the beef stock (vegetarians, try vegetable stock and some tamari sauce), lime juice and salt.
6. Cook for 10 minutes, then use a blender or an immersion blender to purée. Adjust the seasoning and serve with a swirl of heavy cream on top.

Testing - Daikon Salad

1-The first try was fine. Just fine. It may be that it will be a stellar addition to a summer meal, but as a refreshing side dish. I wonder if I can improve on it to make it a satisfying winter dish/salad? How would I do that?

1 Daikon radish (about )
Salt
Pepper
2 tsps olive oil
Juice of 1 lime
1 Tbsp cilantro, minced (optional)

1. Julienne the radish, add a generous sprinkle of sea salt and fresh cracked pepper. 
2. Add about 2 tsp of extra virgin olive oil, the lime juice and the cilantro (if using). 
3. Toss and serve.

Untested - Daikon Radish Cakes

http://www.vanilla-and-spice.com/2012/04/daikon-radish-cakes.html

1.5 cups grated daikon
3/4 cup water
1 cup rice flour
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp sugar
a dash or two of pepper
1 tbsp chopped fresh cilantro

1. Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes.  Remove from heat and let cool.
2. Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough.
3. Transfer dough to a greased 8x8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan).
4. Place the baking pan in a steamer and steam for 35-45 minutes.  Remove the dough from the pan and slice into squares.
5. Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned.
6. Serve immediately.

Untested - Daikon Radish Rémoulade

http://www.epicurious.com/recipes/food/views/daikon-radish-remoulade-11793

1 pound daikon radish (available at specialty produce markets and> many supermarkets), peeled
3 tablespoons Dijon-style mustard
4 tablespoons olive oil
1 teaspoon wine vinegar
1/4 cup minced fresh parsley leaves

1. Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. 
2. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. 
3. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. 
4. Add the daikon strips and the parsley and toss the mixture well.

Untested - Daikon Chips

http://kids.baristanet.com/2013/04/whats-for-dinnerdaikon-white-radish-two-ways/

Peeled and thinly sliced radish
A good glug of olive oil
A pinch of salt and pepper

1. Preheat the oven to 385°F. 
2. Toss the radish in olive oil. 
3. Roast in the oven for about 10 – 15 minutes. 
4. Halfway through turn over the daikon pieces so that they are golden brown on both sides. 
5. Sprinkle with a little salt and enjoy while still hot.

Turnip, potato & mustard gratin - Testing

http://www.bbcgoodfood.com/recipes/166607/turnip-potato-and-mustard-gratin

1 - Trying this for the first time, I have not allowed enough baking time, so it's raw and in the refrigerator for tomorrow. Apart from the potatoes turning purple, keeping it for what turned out to be 4 days was fine, just not recommended. This is a very mild and kind of sweet dish. It was good with a salad and fresh bread, but is better as a side dish instead of a main. I will keep it at the Testing stage to bake it on the same day as I make it. OH! And also, the original instructed thick slices and I am changing it to thin. It may reduce the baking time as well.

2 cups water
2 cups milk 

Salt and pepper
1½ lb (720g/25oz) turnip or rutabaga, sliced thin
2 lbs (907g/32oz) potatoes, sliced thin
butter, for greasing
1 garlic clove, halved
1½ cups heavy cream
3 Tbsps. Dijon mustard 

1. Heat oven to 350°F. 
2. Fill a saucepan with the water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
3. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. 
4. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated. Seasoning well in between layers, fit all the potato and turnip in alternating layers into the baking dish, flattening the top level. 
5. Bake for 40 to 60 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.

Testing - Chicken in a Pot with Carrots, Turnips, and Barley

http://www.bonappetit.com/recipe/chicken-pot-carrots-turnips-barley

1 - Interesting - it's like a Poule-au-pot but braised instead of immersed. I quite enjoyed browning the chicken! I feel, however, that the barley is not well handled. I've already increased the quantity to a cup, but cooking it in water beforehand and then letting it briefly swim in the remaining broth at the  end didn't produce a wow result. I am altering the recipe - using stock instead of plain water; putting the barley in at the beginning and cooking with the chicken; adding the vegetables at a later time so that they rest on top of the barley. Let's try that!

1 cup pearled barley
1 3½–4-lb. chicken
1 tsp salt
1 tsp black pepper
3 garlic cloves, peeled, lightly crushed
3 sprigs thyme
3 bay leaves
1 Tbsp olive oil
1/4 cup brandy or 1/3 cup dry white wine
3 cups chicken broth
3 carrots, sliced 3" thick
2 leeks, whites and light greens only, trimmed, sliced 3" thick
1 bunch peeled whole baby turnips or one larger turnip or chunk of rutabaga (about 6oz.), peeled, cut into 1" wedges
1 Tbsp chopped fresh chives

1. Cook barley in 1 1/4 cup lightly salted water. Drain and set aside.
2. Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaves inside chicken.
3. In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side (this is correct at moderate heat), then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Allow to reduce a few minutes.
4. Add the barley and mix into the remaining liquid. Lay the chicken on top of the barley and lay the chicken on top before adding the broth. Bring to a boil then reduce to a simmer and cook, covered, about 20-30 minutes (depending on how done you like your veg - see next step).
5. At this point, add the veg around the chicken, without disturbing the barley and continue cooking, covered, until the thighs pull easily away from the bone, another 25-35 minutes, and the veg are done to your likeness (you may have to remove the veg before the chicken is done to avoid having them go to mush).
6. Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine sieve or cloth. Season the remaining barley, to taste, with salt and pepper.

Untested - Pickled Turnips

http://www.bonappetit.com/recipe/pink-pickled-turnips

1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno), halved lengthwise (optional)
1 pound small turnips, trimmed, peeled, quartered
½ cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon sugar

1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Testing - Hot Chocolate

I used 1/8 tsp cayenne the first time, and it was a little too spicy. It would be nice to try other types of chilli, like something smoky.

(Makes 2 servings)
1 cup milk
1 cup whipping cream
2 tbsp. cacao powder
1 plain 70% dark chocolate bar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
a dash ground Cayenne pepper
1-2 tbsp. honey

1. Chop fine or grate the chocolate bar.
2. In a small mixing bowl, stir together cacao and spices.
3. Adding a small amount of the milk, whisk into a paste.
4. In a saucepan, slowly heat the milk and cream and when the liquid just starts to move from the heat, slowly add the paste to the saucepan and simmer until slightly thickened, stirring.
5. Again look for the liquid to just starts to move before boiling, remove from heat. Add the chopped chocolate and honey and whisk until it's completely melted and incorporated.
6. Pour into mugs and add more honey to your taste.

Untested - Lemon, Sage and Garlic Roast Chicken

http://www.epicurious.com/recipes/food/views/LEMON-SAGE-AND-GARLIC-ROAST-CHICKEN-107494

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup chicken broth

1. Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
2. Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
3. Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

Squash soup with Parmesan croutons - Test 1

http://www.jamieoliver.com/recipes/vegetables-recipes/superb-squash-soup-with-the-best-parmesan-croutons/#Pvx4bJdyiYlA2qFw.97

1 - very good. Frying the sage is a bit tricky when colour blind! Used dry chilli and added pumpkin seeds. Halved the recipe, and there's enough for 5-6 people.

2 - This was a hit, as it stands. It really only makes enough soup for a single serving to 5 people.

1-2 Tbsps olive oil

8 fresh sage leaves

1 onion, chopped

1 carrot, chopped

2 cloves garlic, minced

1 sprig fresh rosemary, minced

½ tsp red pepper flakes (½ - 1 fresh red chilli , to taste, deseeded and finely chopped)

sea salt

freshly ground black pepper

2 lbs buttercup squash, (or other firm, orange fleshed squash)

2 cups chicken or vegetable stock

Olive oil

Toasted pumpkin seeds

For the croutons

extra virgin olive oil

x bowl, 1 piece of crusty bread

Parmesan cheese, for grating

1. Use any kind of dense, orange flesh, such as buttercup, butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash. 
2. Heat the olive oil in a soup pot but make sure it isn't too hot before adding the sage leaves to fry; they will be crisped when they become dark green. Remove them with a slotted spoon and set aside until the end. 
3. In the flavoured oil, gently fry the onion, celery, carrot, garlic, rosemary leaves, chilli and a good pinch of salt and pepper for about 10 minutes or until the vegetables are sweet and soft. 
4. Add the squash and the stock, bring to the boil and simmer for around 30 minutes.
5. While the soup is cooking, make your croutons. 
6. Drizzle a little olive oil over the bread slices and let it soak in. Press some grated Parmesan into each side. Place in a non-stick pan without any oil and fry until golden on both sides.
7. When the squash is soft and cooked through, purée until smooth.
8. Toast the pumpkin seeds and sprinkle on top before serving, along with the crumbled fried sage leaves.

Untested - Homemade Cassis

2 cups (10 oz) fresh black currants, stems removed
1 cup sugar
2 cups Brandy or Cognac

1. Using potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
2. Remove pan from heat; stir in Brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
3. Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavours to develop.

Testing - Hungarian Lecsó With Eggs

http://www.food.com/recipe/hungarian-lecso-with-eggs-172414
http://www.xpatloop.com/news/19392
http://visitbudapest.travel/articles/hungarian-lecso/

3 pieces of bacon, diced
1 large onions, minced
1 Tbsp paprika
1 tsp sugar
2 lbs, cored and seeded, quartered and diced or Hungarian hot banana peppers
1 lb, cored and cut into ¾ inch dice
2 8 eggs
salt
freshly ground black pepper

1. Dice the bacon and fry it in a saucepan. Cook the onions, stirring occasionally, until the onions have softened. Add the paprika and stir in the tomatoes and the green peppers. When most of the liquid has evaporated, lower the heat, cover and simmer until tender.
2. Beat the eggs and add to the pot, mixing well. Simmer, covered, for 5 minutes.
3. Season with salt and black pepper to taste. Serve immediately with fresh bread.

Test 1 - Roast Pork Loin with Winter Roots

http://www.epicurious.com/recipes/food/views/roast-pork-loin-with-garlic-and-rosemary-101684

1 - Since I did not record any notes from the last roasting, I will for this one and keep it at Test 1. I have, also, made some changes to the cooking instructions and a bit to the ingredients.

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound pork loin roast
Fresh rosemary sprigs (optional)
2 lbs mixed winter root veg cubed into 1/2 inch pieces (such as turnip, parsnip, celeriac, carrot, rutabaga etc)
2-3 Tbsps oil, divided
More salt and pepper, to taste

1. Preheat oven to 450°F and line a roasting pan with foil. 
2. Mix together the pressed garlic, rosemary, salt and pepper in a bowl. 
3. Drizzle the roast with oil and rub to cover. Massage in the garlic mixture after this. 
4. Place pork, fat side down, in the roasting pan or on a rimmed cookie sheet and bake in the oven for 15 minutes.
5. Meanwhile, dice the winter veg. 
6. When the roast has finished its initial 15 minutes, remove from the oven, turn down the temperature to 350°F. 
7. Turn the roast fat side up. 
8. Spread the cubed roots around the roast in a single layer. Drizzle with the olive oil and sprinkle with as much salt and pepper as you will like.
9. Roast pork 30 minutes or until a meat thermometer registers 150°F. 
10. Remove from the oven, tent with some foil and let stand for about 10 minutes.
11. Check the root veg cubes for doneness and return to the oven if not done.
12. Pour any juices from the roasting pan into small saucepan and keep keep warm. 
13. Cut the pork crosswise into 1/3-inch-thick slices. 
14. To plate, put down a layer of roots, and arrange the pork slices on top or as you find most visually appealing. Pour the pan juices over the sliced pork. You can also garnish it with rosemary sprigs, if desired.

Pumpkin Loaf - Published

1 - with 2 cups grated raw, the loaf seemed to not rise as much. Trying with 1 1/2 cup baked and mashed pumpkin. I suspect that the state of the pumpkin is trivial, it's the quantity that matters.
2 - liked the baked pumpkin, must try again with raw pumpkin, but only 1 1/2 cups
3 - tried it with Papa's pumpkin pie spices and the nutmeg is too strong, and the ginger is imperceptible.

1 1/2 cups mashed baked pumpkin
1 cup sugar
2 eggs
4 Tbsps melted butter
1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves

1. Pre-heat oven to 350F.
2. Melt butter and set aside to cool a little.
3. Mix pumpkin, sugar and eggs together.
4. Blend together the flour, salt, baking soda, cinnamon and cloves.
5. Pour the wet ingredients into the flour, then the butter, and blend only until evenly combined.
6. Grease a loaf pan and pour in the dough.
7. Bake for 1 hour or until a knife comes out clean.

Untested - Moroccan Merguez and Vegetable Tagine Recipe

http://www.foodrepublic.com/recipes/moroccan-merguez-and-vegetable-tagine-recipe/

1 pound merguez sausage
2 onions, sliced
1 fennel bulb, halved and sliced
1 lemon, quartered
1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
1 small butternut squash, peeled and chopped
3 cloves garlic, chopped
1 cup green olives, pitted
1/2 pound zucchini, cut into fourths, then sliced lengthwise
1 cup cilantro, finely chopped
1 cup cooked chickpeas
1/2 cup golden raisins
1/2 cup dried apricots, roughly chopped
2 teaspoons cinnamon powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
3 teaspoons cumin
3 cups chicken stock
1/4 cup olive oil
1 tablespoon flour
1 10-ounce box couscous

1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.
3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.
4. Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes. 
5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
6. For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
7. Garnish with cilantro and serve with couscous. 

Testing - Baked Pasta With Merguez And Harissa-Spiked Sauce

http://www.bonappetit.com/recipe/baked-pasta-with-merguez-and-harissa-spiked-sauce
1 - We liked it, but something needs tweaking. I would like to add some salt, and Ben pointed out that there was too much sauce. Now, I did vary from the recipe, using some of our home-made tomato sauce instead of the 28oz can of whole tomatoes (I think I'd like the texture, actually), and I made the mistake of using two 500mL bottles of our tomatoes. Next time, I will only use one bottle.

1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 tablespoon olive oil
12 ounces merguez sausage
1 medium onion, chopped
4 garlic cloves, thinly sliced
1 28oz  500mL bottle tomato sauce can whole peeled tomatoes
1 tablespoon harissa paste
Salt (1/2 tsp?), freshly ground pepper
8 ounces lumaconi or other medium shells
3 ounces feta, crumbled (about ½ cup)

1. Preheat oven to 400°. Grind caraway and cumin in a spice mill or with a mortar and pestle; set aside.

2. Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.

3. Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6–8 minutes. Season with salt and pepper.

4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). Drain, reserving ¼ cup cooking liquid.

5. Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-qt. baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes.

Pumpkin Curry (Koottu) - Testing

http://titlisbusykitchen.com/recipe/pumpkin-curry-recipe-koottu-south-indian

1 - Trying to substitute the coconut with something else, starting with almond. I will likely also switch out the mung beans because I don't foresee us growing the stuff, so lentils will do just fine. I'm curious about the order of cooking. I would likely start by heating the old, getting the mustard to pop, then do the onion and garlic instead of a raw paste, add the spices then cook the pumpkin, dahl and almond flour until ready. But for my first try, I'll do it like the recipe says. I also converted into cups and doubled the quantity.

2 - So two things. It was fine. I used coconut flour because people keep leaving the damn stuff here! Available resources and all that. But I really don't like the stuff. It has a grainy texture I find unpleasant. And it made the curry strangely thick. I also wonder what it did the flavour. Back to using almond, I think! I also didn't do the Tarka properly. I didn't read the recipe (yes, again, even though I'm a recipe writer) and I just added the mustard seeds and then realized my mistake and just plopped in some butter. Ben felt that more spice would be good, I wonder if it isn't the using the coconut flour and not properly popping the mustard seeds that are the culprits. NOTE I will try it again as it is, assess the result, and then if improvements can be made, try the chipotle powder).

½ cup water
14 28 oz pumpkin flesh cut into a fine dice
3½ oz 1 cup dahl or lentils, e.g mung dahl

¼  ½ tsp turmeric

2 cups water
3/4 cup ground almond 1½ oz dessicated coconut
2 shallots or 1 small onion finely chopped
2 4 garlic cloves
½ 1 tsp chilli powder (see note 2 above, then TRY substituting for ½ tsp chipotle pepper powder)
½ 1 tsp cumin powder

1 tsp salt

Tarka
½ 1 tsp black mustard seeds
4 tsps (19gr) vegetable oil or ghee

1. In a soup pot put the ½ cup water, pumpkin, lentils and turmeric. Mix, bring to the boil, cover and simmer very gently for 15 minutes until the pumpkin is tender.
2. Process in a food processor or food mill the water, coconut, chilli, cumin, shallots and garlic to a paste. 
3. Add the paste to the pumpkin mix and slowly simmer until the dahl is cooked. If still slightly firm add ¼ of water and continue to cook for another 4-5 minutes.
4. The mixture should be slightly mushy and both the pumpkin and dahl should be soft but hold their shape.
5. To prepare the tarka heat 2 tsp of oil or ghee in a small pan over a high heat. Add the mustard seeds. Once they begin to pop add the mixture to the koottu and mix well. Serve.

Untested - Planters Punch

http://www.seriouseats.com/recipes/2010/07/planters-punch-cocktail-recipe.html

3 ounces dark Jamaican rum (pref Coruba)
1 ounce simple syrup
3/4 ounce fresh lime juice
3 dashes Angostura bitters

1. Combine ingredients in a tall glass and fill with crushed ice. Swizzle with a bar spoon until a frost forms on the outside of the glass. The ice will settle as you do this; add more crushed ice to fill, garnish with a mint sprig.

German apple cake, frenchified - Test 2

http://allrecipes.com/recipe/7915/german-apple-cake-i/?internalSource=recipe%20hub&referringId=631&referringContentType=recipe%20hub

1 - I've made several changes to the original recipe, and I'm looking forward to tasting the results! The dough, indeed, is quite stiff.

The cake was delicious, very much like a coffee cake. The apple, however, was not very decorative. It shrank and left an unattractive depression in the cake and the apple flesh was a weird beige lump in the depression. Next time I will mix the apple into the batter.

Also, the cake was difficult to get out. I've added instructions on how to prevent sticking (hopefully it will work).

2 - Again, delicious, and the changes I made worked beautifully! 

3 - As I use food that is available I change my approach to cooking. I am moving away from vague references to size (what is a medium apple?) and veering towards mass (mostly in grams) because, well, we have a wild apple tree and the apples are all sizes, and I want to know how many I need to make the recipe. I may eventually make my way to doing away with all measurement tools except for my hands. But not quite yet.

I am also trying different spices, moving away from cinnamon. Someone complained about cinnamon being used everywhere, and while I don't usually take to criticising food, it did make me think that diversifying options for flavoring would be fun to explore. I've started saving suggestions for potential pairings, starting with apple and this recipe.

2 eggs
1 cup vegetable oil melted butter
2 1 cups white sugar
2 tsps ground cinnamon or Poudre Douce
1/2 tsp salt
1 tsp vanilla extract

1 tsp baking soda
2 cups all-purpose flour
4 cups medium apples (350gr) peeled, cored and diced

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch bundt cake pan with vegetable oil, clarified butter (ghee) or lard, not butter - the milk solids in butter will act like glue and make your cake stick. Powder with a bit of flour for even coverage everywhere and tap out any excess.
2. In a mixing bowl whisk together the beat oil eggs and butter until creamy. Add the sugar, cinnamon, salt and the vanilla and beat well.
3. With the mixer on slow or gently by hand, a wooden spoon, beat add in the baking soda and flour and mix only until combined. The batter will be very thick. 
4. Mix in the diced apple until evenly distributed. It will look lumpy and messy, but don't worry, the batter will puff up and even out while baking. To slice the apples, cut first in half, then in quarters to remove the core. Keep the apple form together and slice into 1/8" slices. Keeping the apple form together, set cut-side down on the bottom of the bundt pan until the apples cover the bottom of the pan. Pour the batter over this decorative apple layer in globs to try and cover the apples while not disturbing their position. Any extra apple pieces can be pressed into the batter. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool for about 10 minutes before inverting it on a wire rack. If the cake doesn't pop out, just leave it like this and it should come out once it has cooled a bit more and shrunk. Once cake is cool, turn out of the pan and serve with a dusting of confectioners' sugar or with a cream cheese frosting.

Rejected - Beet Top Gratin

We did not really like this. It wasn't bad, but it was just ... fine. Nothing special. There were no stand-out flavours, it was all just a little bland. I'm not really interested in persuing this.

http://www.martha-rose-shulman.com/vegrecipes/greensgratin.html

1 1/2 pounds beet greens, stemmed and washed
salt
2 tablespoons extra-virgin olive oil
1 medium or 1/2 large onion, chopped
2 plump garlic cloves, minced
1 teaspoon to 2 tablespoons chopped fresh herbs (parsley, thyme, rosemary, sage – use less of the stronger herbs like rosemary and sage), or 1/2 teaspoon each dried thyme and crumbled dried rosemary
3 large eggs
1/2 cup rice, cooked (1 cup cooked; I prefer a short or medium-grain rice such as the Italian Arborio or carnaroli used for risotto)
1/2 cup milk
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
freshly ground pepper
2 tablespoons breadcrumbs

1. Preheat the oven to 375ºF. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water.
2. When the water comes to a boil, add a tablespoon of salt, and the greens. Boil (blanch) the greens just until tender, 1 to 3 minutes, depending on how sturdy your greens are. Beet greens and chard will be ready in a minute or two. Kale will take longer, about 3 minutes. Using a slotted spoon or a skimmer, transfer the greens to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
3.  Heat 1 tablespoon of the olive oil in a medium skillet (preferably nonstick) over medium heat and add the onion. Cook, stirring often, until tender and just beginning to color, about 5 minutes. Add the garlic and cook for another 30 seconds to a minute, until fragrant, then stir in the greens, the herbs, and 1/2 teaspoon salt. Stir together for a minute, just until the greens are well mixed with the onions and coated with oil. Remove from the heat.
4. Beat the eggs in a medium-size bowl. Add 1/2 teaspoon salt, freshly ground pepper to taste, and the milk, and whisk together. Stir in the rice, greens, and Gruyère. Scrape into the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining tablespoon of oil. Place in the oven and bake 35 to 40 minutes, until the top is lightly browned. Serve hot or room temperature. This is also good cold and makes a great lunch.

Untested - Curried Chicken in Coconut and Pumpkin Sauce

1 tablespoon olive oil
1/2 medium onion
1 green hot banana pepper
1 1/2 garlic cloves
1 Tbsp minced fresh ginger
1/2 cup pureed pumpkin (or substitute with an equal amount of cooked, pureed sweet potato)
3/4 to 1 Tbsp Thai red curry paste (depending on your heat tolerance)
1 cup coconut milk
1 3/4 tsps brown sugar, packed
1/2 tsp salt
3/4 lb boneless skinless chicken breast, cut into large cubes
1 1/2 Tbsps sour cream

1. In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
2. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. 
3. Add pumpkin puree and curry paste and mash into the onion paste. Cook until aromatic, another 2-3 minutes. 
4. Add sugar, salt and coconut milk, stirring, and bring to a slow simmer. Simmer until slightly thicker, about 4-5 minutes. 
5. Add chicken and cook another 10 minutes. Stir in the sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
6. Serve with a rice pilaf.

Untested - Moroccan Inspired Pumpkin Soup

From a recipe by Nada Saleh. I don't know where it came from.

2 ¼ lbs peeled sweet squash, seeded and cut into chunks
8 oz sweet potatoes, cut into chunks
5 cups water
1 onion, halved
1 cinnamon stick
2 large garlic cloves
2 tsps salt, or to taste
3 Tblsps olive oil
1 cup chickpeas
1/2 cup fresh or frozen fava/broad beans, skinned
1 tsp turmeric
A pinch of black pepper
4-5 Tblsps plain Greek style yogurt
A large handful or finely chopped parsley or mint

1. In a soup pot, add the water and bring to a boil together with the squash, sweet potato, onion, cinnamon, garlic, salt, and ½ tsp oil. Reduce the heat to a rapid simmer for 10-15 minutes, or until the veg are tender.
2. Remove and discard the cinnamon stick. Transfer the mixture to a blender or a food processor, or use an immersion blender, and blend until smooth (yet again, and more traditional, press through a strainer). Pour the soup back into the pot and add the chickpeas and the fava beans. Simmer over medium-low heat.
3. In a small bowl, combine 1½ Tblsps of remaining oil, the turmeric, pepper and yogurt. Stir until smooth. Stir this into the squash mixture and mix well; simmer an additional 5-7 minutes, stirring occasionally.
4. Meanwhile, add 1/2 Tbsp of olive oil to a small skillet and saute the parsley for a few seconds. (If using mint, do not saute, just add the hot oil to the mint.)
5. Serve hot, topped with the parsley or mint, and eat with crusty bread.

Quick Carrot Soup - Published

http://www.foodnetwork.com/recipes/ginger-carrot-soup-recipe.html?oc=linkback

1 -  No alterations needed for this one. I can't claim it as my own, but I sure can keep making it, if it keeps coming out delicious.
2 - Quote "Sunshiny buttery goodness".

2 tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
1.5 lbs carrots, sliced
2 tablespoons grated fresh ginger
1 cup heavy cream
2 tsps salt
1/4 tsp pepper
Sour cream

1. In a soup pot, add butter and onions and cook, stirring often, until onions start to soften. 
2. Add the broth, carrots, and ginger. Cover and bring to a boil, then simmer until the carrots are well on to tender.
3. In a blender or with an immersion blender, puree until smooth. 
4. Return to the pot and stir in the cream. Add the salt and pepper and reheat until quite hot. The heat will counterbalance the dollop of sour cream added as the finishing touch. 

Test 3 - Quick curried eggplant

http://www.spiciefoodie.com/2012/08/24/indian-eggplant-curry-and-10-useless-facts/

This is a winner. Make sure the eggplant is well cooked.
3 - This continues to be delicious.

2 large eggplants, peeled, diced into 1/4 x 1/2 inch pieces
2 large tomatoes, diced
1 large onion, finely chopped
2 garlic cloves, minced
fresh ginger 1.5 inch piece, finely chopped
1 tsp ground turmeric
1 tsp cumin
¼ tsp mustard seeds
1 tsp salt
1 Tbsp Garam Masala
fresh chilli or chilli powder- to your taste
2 Tbsps mustard or grapeseed oil

1. Place the eggplant into a collander and sprinkle with a healthy dose of salt - about 1-2 tsps, and toss to make sure the salt is well distributed. I use plates to stack on top to help start pressing the liquid out of the eggplant. After about 20 minutes, remove the plates and grab handfuls of eggplant and squeeze as hard as you can to get as much liquid out as possible, and set aside.
2. Heat the oil in a large pan and cook the onion, chilli and ginger, until the onion has softened.
3.  Next add all of the spices and cook for 3 minutes, stirring often to prevent burning. 
4. Next, add the tomatoes and the eggplant. Mix well so that the eggplant has been well coated with the spices.
5. Cover and simmer at a medium-low heat until the eggplant has cooked all the way through, is soft and the liquid has evaporated leaving a thick mixture. Adjust the seasoning and serve.

Huge Apple Pie - PUBLISHED

http://thenoshery.com/deep-dish-spiced-caramel-apple-pie/
http://www.culinate.com/books/collections/all_books/unforgettable_desserts/deep-dish_sour_creamapple_pie_with_lemon-cardamom_streusel_
1 - very good, but too lemony to get any other flavours. Will adjust to try without the lemon peel.
2 - I've removed all trace of lemon, and I'm happy with the results. The infused cream is delicious, and cooking the apple a bit is excellent to get the right consistency for the pie. It reduces the volume of apple, but the custard fills out the pie when it cooks.
3 - Made 3 times, and the 3rd time was for Ben's 50th. Time to publish!

For the crust

1½ cups flour
2 tablespoons sugar
¼ teaspoon salt
3/4 cup butter, cut into ½-inch pieces, frozen
½ cup cheddar, grated
1 egg yolk
4 tablespoons (about) ice water

NOTE: The pastry needs time to cool in the refrigerator not once, but twice, for about 15 minutes each time, and then at least another 15 minutes.

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing in sand).
2. Mix in the grated cheddar.
3. Make a well in the middle, and pour in the egg yolk and water. Quickly work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky, so don't break up the chunks of butter into tiny bits - pea sized and no smaller is best.
4. Pat into a thick disk, wrap in plastic, and refrigerate 15 minutes.
5. Roll out the dough, line the pie dish, and chill at least another 15 minutes or until you need it. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pockets in the crust for that flaking effect.

For the filling

9 cups (2-3lbs when peeled and sliced) apples (about 10 or 11 apples)
2/3 cup sugar
6 Tbsp. flour
2 large eggs, at room temperature
2 cups heavy cream
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
⅛ teaspoon ground nutmeg
1 tsp. finely grated lemon zest
1 tsp. vanilla extract

1. Position the oven rack in the bottom third of the oven (to make sure the bottom crust bakes) and preheat to 400°F.
2. Combine the cream, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let this steep for at least 20 minutes. Strain the mixture into a bowl and allow it to cool.
3. Combine the apple and sugar in a large pan and cook until the apple starts to soften. Remove from heat, add the flour, toss to coat and set aside.
4. Whisk the eggs. When the cream is cool enough, whisk in the eggs and the vanilla.
5. Fold the egg and cream mixture into the apples, being careful not to break up the apple pieces any further.
6. Take the crust out of the refrigerator and pour the apple mixture in. Pop in the oven and bake for 15 minutes.
7. Meanwhile, combine all the streusel ingredients until well blended:

For the streusel 

1 cup flour
½ cup butter, melted
½ cup firmly packed light brown sugar
½ tsp. ground cinnamon (TO TRY - cardamom. The Cardamom might be too powerful a flavour.)
1 tsp. finely grated lemon zest

1. Once the pie has baked for 15 minutes, remove it from the oven and turn the heat down to 375°F. Squeeze the streusel between your fingers and palms to create clumps ranging in size from small to large grapes and scatter all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the center.
2. Return the pie to the oven and bake for another 15 minutes. 
3. Turn the heat down to 350°F and continue baking for an additional 20 to 30 minutes, or until the streusel is evenly browned and the pie feels firm when the top is gently prodded. If you can see any filling bubbling around the edges, that is a good sign of doneness, but most likely it will be completely covered with streusel.
4. Remove the pie from the oven and allow the filling to thicken and set. Feel the bottom of the pan to make sure there is no more warmth. Serve at room temperature - THIS IS IMPORTANT! Oddly, this is a pie that is best when cool, not hot.

Test 2 - Thanksgiving Roast Turkey

1 - With so many herbs in their full goodness in our gardens, I couldn't resist using loads of it to flavour the turkey. Erica found the information for brining the turkey, which contributed to its moist perfection. It turned out to be a perfectly browned, beautiful bird.
2 - I made it again, happily with Erica and Chad at their new place, and in spite of doubts, it work beautifully again. Three notable differences - Erica's mom made stuffing which I put in the bird; it did not cook fully, and had to be baked in the oven to finish - don't know what to do about this. I've added information for the timing - we put it in way too early and it was ready by mid-afternoon for an evening meal! I ended up turning down the temperature to 170F figuring since that was the internal temperature needed - I covered the whole thing with foil to keep it moist while we waited. Finally, the breast seemed to be browning too quickly, so I made a triangle of foil and shielded the breast that way.

1 16lb turkey
Salt (1 cup per gallon of water, about 26 cups)
4 onions
8 carrots
3 bunches parsley
3-4 bunches rosemary
3-4 bunches thyme
3-4 bunches sage
1 bunch tarragon
6 springs lavender
1/4 cup Olive oil or melted butter
Salt and pepper
1 cup white wine
1 cup broth (any kind)

1. The day before cooking the bird, heat water in a soup pot on the stove top and dissolve the salt completely to create the start for the brine. Pour this into a large stock pot, sink or other container that can hold your turkey, and add water enough to cool the mixture. Lay the turkey breast-side down in the container, and fill enough to completely cover the carcass. You'll likely have to shift the bird around to remove any air trapped in the cavity so that it doesn't float too much. Tuck in 1 bunch each of the Rosemary, Thyme and Sage. Cover and keep in the refrigerator until the next day when you're ready to finish preparing it to roast.
2. Figure on 15 minutes of baking time per lb. 
3. Cut 2 onions into quarters, 2 onions into slices, and all the carrots into coarse rounds. These will be used as aromatics and are not intended to be eaten, although you can certainly do so if you wish.
4. Set the oven rack at a level so that the bird is in the middle of the oven (this means the center of the bird corresponds roughly to the center of the oven). Heat the oven to 450F. 
5. In the bottom of your roasting pan, lay the onion rounds flat, first taking them apart to have an even coverage. Spread two bunches of parsley and half the lavender over the onions.
6. Take the carcass out of the brine being careful to drain the cavity of fluid and set it in the roasting pan, on top of the aromatics, breast-side up. Pull out the herbs from the brine and add to the rest to stuff in the bird.
7. Slather the carcass with the oil (no need to get the underside. The oil/butter adds flavour but is primarily to get the skin to brown and crisp). Alternating handfuls of onion, carrot, and herbs, stuff the cavity. (If you also want to stuff the neck cavity, obtain a bit more of each herb and add an extra onion and carrot).
8. Sprinkle the carcass with salt and pepper.
9. Roast at this temperature for 30 minutes. DO NOT OPEN THE OVEN DOOR - basting is a myth. Each time you open the oven door you release heat and steam, slowing down the roasting process and contributing to the drying of the bird. Basting contributes to the crisping of the skin by adding oil and flavouring. If you slathered the carcass before putting it in the oven, this is redundant.
10. Reduce the temperature to 325F and roast for an additional 2 3/4 hours (15 minutes per lb subtracting the 30 minutes already elapsed). Test the donneness of the bird with a heat thermometer inserted in the thick part of the thigh (not the leg). Continue roasting for 10-15 minute periods until the meat thermometer reads 165F and the fluid comes out clear when you remove the thermometer.
11. Take the bird out of the oven and allow it to rest for at least 10 minutes before you carve it. This should give you enough time to make the:

GRAVY
Roasting juices
1 Tbsp per cup of roasting juices of thickening starch such as arrowroot powder, corn starch or flour
1-2 tsp brown sugar

1. Drain the roasting juices through a fine mesh colander and into a soup pot that will contain the liquid.
2. Place over medium heat.
3. In a small bowl, dissolve the starch, and add to the hot liquid. 
4. Add the sugar, to taste - the roasting juices may be too salty because of the brined turkey. It will balance the saltiness and add a gloss to your gravy.
5. Stir until the sauce thickens.

Pouding Chômeur - PUBLISHED

A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. 

CAKE
1 1/2 cup flour
1 tsp baking powder
1/4 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk

MAPLE SAUCE
1 cup maple Syrup
1 cup brown sugar
1 cup water, boiling
1/4 cup butter

1. Combine the flour and the baking powder. Set aside.
2. In a bowl, cream the butter. Slowly add the sugar until you achieve a smooth consistency.
3. Slowly add the liquid ingredients while alternating with the flour mixture. Beat until well combined.
4. Grease a 9x13 baking dish. Pour in the batter and set aside.
5. Preheat the oven to 350°F.
6. In a pan, mix all the maple sauce ingredients and boil for a less then a minute.
7. Pour the sauce over the batter. DO NOT mix.
8. Cook for 45 minutes.

Test 1 - Pumpkin and Chicken Chowder

http://www.countryliving.com/food-drinks/recipes/a1312/pumpkin-chicken-chowder-3417/

We have pumpkins! Lots of pumpkins! Being such a seasonal vegetable, it seemed appropriate to find recipes other than pumpkin pie to use up this abundant food. This soup is mild and sweet, a lovely autumn treat.

2 red bell peppers
2 jalapeño peppers
2 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, in 1/4 inch cubes
2 leeks, diced
2.5 to 3 lbs pumpkin, roughly cubed
2 tbsp. all-purpose flour
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. salt
½ tsp. fresh ground pepper
1 ear corn, kernels removed
3 - 4 cups chicken broth
1 tbsp. fresh oregano leaves
½ cup sour cream

Make Ahead

1. Preheat the oven to broil and set the rack in the highest position, next to the broiler element. Cut the peppers and jalapeños in half, scoop out the seeds and inner membranes, and place on a baking sheet.
2. Put under the broiler until the skins blister and blacken, about 5 minutes. Place all of the charred peppers in a plastic bag and put any peppers that have not charred back under the broiler until they're all blistered and blacked.
3. Seal the plastic bag to retain the heat and moisture for about 10 minutes. At the end of 10 minutes, the skins should come off very easily. Also remove the stems.
4. Cut the peppers into 1/4 inch pieces and set aside.

To Make the Soup

1. Heat the oil in a large soup pot over medium-high heat. Add the chicken pieces in batches so they get a chance to brown. Remove the chicken and set aside.
2. Add the leeks and pumpkin and sauté for about 5 minutes.
3. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
4. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil.
5. Reduce the heat and simmer for about 30 minutes.
6. With a wooden spoon, break up the pieces of pumpkin into smallish chunks.
7. Garnish with a tablespoon of sour cream and serve hot.

Untested - Curried Pumpkin and Peas

http://www.countryliving.com/food-drinks/recipes/a2994/curried-pumpkin-peas-recipe/

Testing - Curried Roasted Pumpkin and Peanut Soup

To Frankenstein the following:

http://www.countryliving.com/food-drinks/recipes/a4117/harvest-pumpkin-soup-recipe-clv1112/
http://www.countryliving.com/food-drinks/recipes/a14859/roasted-pumpkin-soup-mushrooms-chives/
http://www.countryliving.com/food-drinks/recipes/a1161/ginger-pumpkin-soup-3268/

1 - The peanut butter was far too strong and overpowered any pumpkin flavour.
2 - reduced the peanut butter to 1 Tbsp, added 1/2 tsp curry, and formalized the lime

3-4 lbs pumpkin, peeled and cubed
1 Tbsp olive oil
2 tbsp. butter
1 large potato
1 onion
1 leek
2 cloves garlic
2 Tbsps grated ginger
1/4 tsp cayenne
5 cups chicken broth
2 tsps salt
1/4 cup 2 1 Tbsps peanut butter
1 Tbsp Fresh lime juice

1. Heat the oven to 425F.
2. Peel and cube the pumpkin for roasting. 
3. In a large roasting pan, toss the pumpkin with the oil and 1 tsp salt. Roast 45 to 60 minutes, tossing frequently or until tender and just starting to brown.
4. While the pumpkin roasts, heat butter in a soup pot over medium heat. Sauté the onion, leek, potato, ginger and garlic. Cook for a few minutes then cover with a lid. Reduce heat to low, and cook the vegetables for about 20 minutes, stirring once or twice, or until tender. 
5. Mix the cayenne into the aromatics.
6. Add the roasted pumpkin, peanut butter and broth and bring to a boil, then cover, and simmer for 15 to 30 minutes. 
7. Puree the mixture and season with salt and pepper and stir in the lime juice.
8. Serve with lime wedges. This is not an optional condiment, but an important part of the recipe - the lime lightens the dish.

Herbed Courgette Soup - Published

http://www.mygourmetconnection.com/recipes/soups/summer-squash-soup-fresh-herbs.php

1-1/2 lbs unpeeled summer squash (yellow, zucchini, scallopini)
4 tablespoons butter
1 cup onion, chopped
4 to 5 cloves garlic, very finely chopped
1/4 cup flour
3-1/2 cups low-sodium chicken broth
1/2 cup half-and-half, whole milk or light cream
1-1/2 tablespoons freshly squeezed lemon juice
1-1/2 to 3 tablespoons chopped fresh herbs (dill, basil, tarragon or parsley)
Salt and freshly ground black pepper

Note: Choose small to medium squash with tender skins and leave them unpeeled for both extra colour and nutritional value.

1. Cut the squash into small (1/2-inch) cubes and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 1-1/2 minutes longer.
3. Add the flour, combine well and continue cooking, stirring often, until the flour is pale golden in colour, 3 to 4 minutes. Slowly whisk in the chicken broth and continue whisking until the mixture is smooth and well blended.
4. Add the squash and season with salt and pepper. Cover and continue cooking, stirring occasionally, until the squash is tender, 12 to 15 minutes.
5. Remove the soup from the heat and, using a hand-held immersion blender (or conventional blender), purée until smooth. Return the pan to the stove, stir in the half-and-half and lemon juice and heat through, 1 to 2 minutes.
6. Taste and adjust the seasoning, add your choice of fresh herbs, ladle into serving bowls and top with a dollop of sour cream if desired.

Testing - Beet soup

http://www.canadianliving.com/food/beet_soup.php

I made this for a group of 12 young people (20-30 age group) and they loved it. I'll have to make it again for a, perhaps, more experienced and discerning group to get the feedback I need to develop a recipe. I used cumin, added a 1/2 cup of milk , and served it with a dollop of sour cream.
1 - Mixed reactions - E. felt it needed to be thicker; B. thought it was too 'earthy'. I thought is was just right, but wondered if I'd forgotten to add the cumin because I couldn't taste it. I did not add all the stock. The total liquid I added was 6 cups instead of the recommended 12. On second thought, I think there has been a typo in the original and it should be only 4 cups of one of 3 possible types of stock. I shall make a selection and change my version. So there!

2 teaspoons vegetable oil
2 onions chopped
2 cloves of garlic minced
1 potato
4 cups (1lb?) chopped beets
4 cups beef, chicken, or vegetable stock
4 cups chicken stock
4 cups vegetable stock
1/2 cup milk
2 teaspoons curry paste
2 teaspoons ground ginger
2 teaspoons cumin
Sour Cream

1. In saucepan, heat oil over medium heat. Add onions, garlic, potato and cumin. Cook, stirring often, for 5 minutes or until onions are softened.
2. Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.
3. Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

Pear Cake - Published

We made pear juice to make cocktails with some really lovely whiskey. What was left in the juicer was this wonderful frothy slurry which I strained to get more juice out of, then saved the rest to try to make a cake with it! This highlights the pear slurry, which may not work. I may have to revisit the idea and make an applesauce cake instead. But if this doesn't work with the slurry, I'm hoping it'll work with crushed pears instead.
I Frankensteined my Tarte aux pommes de grand-mère recipe for this experiment.
Test 1 - It worked like a charm! The ring of pear slurry allows for the middle to just be cake, and acts as an anchor when cutting the cake and serving. And the flavour with the whiskey was ideal. Now to reproduce!

2 eggs
1/3 cup milk
1/4 cup grape seed oil
1 tsp. vanilla extract
3/4 cup flour
2 tsps. baking powder
1/4 teaspoon salt
1/2 cup sugar
1 1/2 cups crushed pears
3 Tbsps whiskey
Part 2: The Topping
3 oz of butter (about 1/3 cup)
1/4 cup icing sugar
1 egg

1. Preheat the oven to 350F.
2. Lightly butter a spring form pan.
3. Thoroughly beat the egg separately, and add the milk, oil, vanilla and rum. Set aside.
4. In another bowl, mix together the flour, sugar, salt and baking powder. 
5. NOTE: Work the batter as little as possible.
6. Create a well in the centre and add the beaten egg, milk, oil and vanilla, folding gently until the batter is uniform.
7. Mix together the whiskey and crushed pears.
8. Pour half of the batter into the pan. Pour the crushed pears as a ribbon in the middle, to make a ring. Pour the remains of the batter over this, and put in the oven for 15 minutes.
9. While this is baking melt the butter and whisk in the sugar, then set aside to allow it to cool.
10. Just before the timer rings, add the egg and whisk until it all uniform.
11. Pour the butter, sugar and egg mixture on top of the cake and bake for an additional 15-20 minutes, or until the top is uniformly golden (you may have to turn the dish after about 10-15 minutes for even browning).
12. Allow to cool and serve while still warm or at room temperature.