Potato Drum (Timbale or Timpano) - Testing

http://www.grouprecipes.com/1038/tater-timbale.html

1. I made this for Isabelle's b-day dinner. I have mixed feelings about it. I have no idea what size of ramekins to use. There were loads of potato left over, lots of left over apple... left over everything, except maybe for the custard, but then I think I overfilled the ramekins because lots of the custard spilled out and burned onto the cookie sheet they were baking on.
2. In completely rethinking this recipe, I really dislike the idea of the individual ramekins. I'm thinking of the gorgeous timbale in Big Night and so I'm changing the instructions to bake it in a springform pan. In executing the recipe, the amount of ingredients is perfect! It did not cook through though as everything was a little underdone. The question is whether the problem is the amount of time or the temperature. 
3. Well, I'm not getting the results I want but because of no fault of the recipe. I forgot to put in a third of the onion, I only remembered the cheese once I'd already built half the dish up, and the springform pan leaked most of the custard. The only innovation that I'll be able to assess is the melted butter I brushed on top - will it help the potato to brown? Oh, and I increased the temperature to 375F. BUT I have another idea. In Big Night the Timpano is made in a pot that needs to be turned over, sort of like a tarte tatin. And I've seen some timpano recipes where a bundt cake mold is used. Ergo, I shall try the same. And it'll help bake the middle more evenly since, well, there is no middle. ALSO I wonder about adding some ground fennel instead of fennel bulb for flavor.

1lb 4oz 2lbs 8oz potatoes, sliced very thin

1lb 4oz sweet potatoes, peeled and sliced thin  

1 large fennel, sliced thin (or celery with fennel seeds?)

1 Fuji apple, peeled and cored, sliced thin  

2 Tbsps olive oil

1 large 2 medium onions (16oz) sliced 

2 cloves garlic, minced  

Chèvre goat cheese 89 g 

Sharp cheddar 89 g 

2 eggs 

⅓ cup  milk 

⅓ cup heavy cream 

A dash of nutmeg 

1 tsp salt 

Pepper 

butter to brush on top

1. Butter the springform pan and line the bottom with a round of parchment paper.
2. Butter a plain bundt pan. Maybe cut out a parchment paper ring for the bottom?
3. Preheat the oven to 375°F.
4. Bring two a pot of salted water to boil, one for the potatoes and one for the fennel.
5. The potato and sweet potato cook together for 5 to 7 minutes.
6. The fennel boils for 7 minutes.
7. Cook the onion in olive oil with the garlic, until soft (about 10 minutes).
8. In a bowl, beat together the eggs and milk, and season with salt and pepper. Add the nutmeg.
9. Line slices of potatoes around the edge of the springform pan and place a few some at the bottom. Keep them tight.
10. Continue with a layer of onions and a layer of fennel and apple slices and cheese.
11. Continue layering until you run out of room, finishing with a layer of potato.
12. Melt a little butter in a pan and brush the top to help the potatoes become golden.
13. Pour in the egg batter, making sure that it goes down all the way to the bottom.
14. Cook in the oven for 45 to 50 minutes. Check whether the top potatoes are cooked and wait a few minutes when taking out before un-molding on a plate by turning the bundt pan over.

Apples - what kinds to use for which effect

The Cook's Thesaurus is such a wonderful website. I'd always been at a loss to know what kind of apples do what when they're cooked. What apples make the best sauce? Which ones keep their shape when baked, etc. Well I need wonder no longer. Now I know which apples to use no matter what the recipe. The following is the entry, but following this bit is a detailed explanation of all sorts of kinds of apples and how to use them, by specific type.


Equivalents    Three medium apples weigh about one pound.  One medium apple yields about one cup of slices.   
Substitutes for apples  

• Asian pear OR 
• pear OR 
• quince (A good choice for baking.  It's pleasantly tart, and the fruit holds its shape very well.) OR 
• chayote squash (This makes a terrific "apple" pie.)  

Varieties     Softer apples are best for applesauce, while firmer apples are best for baking and making pies.  You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.
Best for eating out of hand:   Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner
Best for pies:  Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein, Boskoop
Best for applesauce:   Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein
Best for baking:   Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap
Best for making salads:  Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady

Untested - Pot-au-feu aux légumes anciens - Pot Roast with Rustic Vegetables

http://allrecipes.fr/recette/13578/pot-au-feu-aux-l-gumes-anciens.aspx?o_is=LV

Part 1
2 Tbsps. grape seed oil
2 lbs. of beef (presumably chuck?), de-boned (see below)

2 clove buds

1 onion, whole

1 tsp. coriander seeds

1 carrots (see next part)
1 small turnip (see next part)

1 stalk of celery

1 sage leaf
Part 2

6 rutabagas

5 carottes
5 small turnips 

3 parsnips
Salt and pepper
A few marrow bones 

Part 3
2 leeks, white parts only, whole

10 oz. Jerusalem artichokes, cleaned and peeled

1. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until the oil is shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke. This should take from 8 to 10 minutes.
2. Cover with cold water and bring to a simmer. Skim any scum off the top until the broth is clear.
3. Push the clove buds into the peeled onion and add to the pot along with the rest of the ingredients in Part 1. Simmer for 2 hours
4. Add all the ingredients listed in Part 2 and cook for 1 hour.
5. Add the ingredients in Part 3 and simmer for another hour and a half, or until the internal temperature reaches 130-140F (internal temperature will rise another 5-10 degrees while resting).

Butternut squash gratinée - Test 1

http://toriavey.com/toris-kitchen/2012/10/roasted-butternut-squash-gratin/

 

Butternut squash is delicious, and yet I find it challenging to cook with in anything other than squash soup. The flavour and the sweetness are so strong, they tend to overpower anything else. This, however, is an interesting recipe. The flavours complement each other nicely. There are a few things I'd like to tweak, like roasting the squash more, or until it starts to brown and dries out a bit; I left it in for the recommended amount of time and it was well cooked, but still quite moist, making the resulting gratin a bit damp.

 

2½ lbs. peeled and cubed butternut squash

1 Tbsp. olive oil

2 cloves garlic, pressed

⅓ cup finely chopped walnuts

2 Tbsps. (1oz/28gr) butter

1½ Tbsps. flour

½ tsp. salt (or more to taste)

¼ tsp. black pepper

1¼ cups milk

2 oz shredded Gruyère (about ¾ cup, tightly packed)

Pinch of nutmeg 

1. Place the oven grill to the center position and preheat the oven to 425°F.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and garlic till the squash is evenly coated with the oil.
3. Spread the squash out on a baking sheet in an even layer and sprinkle lightly with salt.
4. Roast for about 35 minutes, turning once during cooking, until the squash is tender but not overly soft.
5. Meanwhile, toast the walnuts in a skillet until they're fragrant but not browned. This is important because walnuts are very fragile to heat, so once fragrant and not browned, remove them immediately to a plate to avoid scorching or burning.
6. Once the squash is perfectly tender, in a medium saucepan, melt the butter.
7. Whisk in the flour, salt, and pepper and whisk until the flour starts to turn golden
8. Whisk in the milk, adding about a quarter cup at a time. 
9. Cook over gentle heat until it thickens and starts to bubble around the edges. Don't let it boil.
10. Remove from the heat source and stir in the Gruyère cheese and a pinch of nutmeg. 
11. When the squash is done roasting, turn the temperature down to 375°F. 
12. In an 8x8" baking dish dump the squash cubes to form an even layer.
13. Sprinkle the toasted walnuts across the top.
14. Pour the Gruyère sauce evenly as the final topping.
15. Bake for 20-25 minutes or until the edges begin to brown and the cheese sauce is bubbly.
16. For the final step turn on your broiler and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
17. Serve hot.

Untested - Jelly testing

1 - I have had no luck with making preserves using liquid pectin. I don't know why. As far as I can tell I follow the recipes to a T and then it just doesn't solidify. I'm saving here another jelly recipe I've had success with, to see if I can transpose the techniques somehow. The difference is that I used fruit with naturally occurring pectin, while this other stuff is just herb jellies, and have to have pectin added. If I can make this work for herb jellies, then I can standardize the technique for anything!
What I'm most interested in, I think, is the jel test in point #3.
2 - Years later, I tried again, and I think I found the solution. See point #4 (newly added).

2.2 lbs. Mirabelle plums, cut in half (do not remove the pits and skins)
3 cups of sugar
the juice of 1 lemon
4 sprigs of rosemary
1 tsp. vanilla

1. Macerate the fruit with the sugar and lemon juice overnight in a covered ceramic bowl.
2. The next day, dump the macerated fruit into a soup pot and add the rosemary and vanilla extract. Cook, covered, over gentle heat, for 30-45 minutes.
3. To test that the jam is ready, keep a plate in the freezer and drip some of the cooked juices onto the plate. If the drips gel to the plate (don't run when you tip the plate sideways, the jam is ready. Otherwise, keep it simmering.
4. When the jam or jelly starts to boil, clip on a candy thermometer, reduce it to a rapid simmer and continue to cook, uncovered, stirring occasionally, until the thermometer reads 220F/105C. This can take upwards of 30 minutes, less if you add more sugar, longer if you have less sugar.
5. Once the jam is ready, strain the fruit through a sieve with a wooden spoon until all that's left are the skins and pits and rosemary stems.
6. Heat some jars in boiling water.
7. Heat the jam on the stove until just starting to simmer, then pour into the hot pots.
8. Screw the lids on tight and leave the filled pots on the counter, well spaced apart, to slowly cool. You'll hear some lovely 'pop's as the seals engage.

Lando

My old Recipezaar profile

http://share.food.com/community/Lando/reviews.esi?member_id=1215696

Untested - Spelt bread

Source
http://www.thenewhomemaker.com/spelt-bread-recipe


Yield: Two 8 ½" x 4 ½" loaves
For a lighter flavor and texture, use up to 50% white spelt flour. Some people who are sensitive to common wheat are able to enjoy spelt bread.
Note: it is important that you don't over-knead spelt dough.

1 tablespoon active dry yeast

2 cups warm water (105° to 110° F)

3 tablespoons honey

3 tablespoons melted butter

2 teaspoons sea salt

6 cups spelt flour (use any combination of whole or white spelt)

1. Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.
2. Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.
3. Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.
4. Preheat the oven to 350° F.
5. Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Untested - Sharpham Park Farmhouse Loaf Recipe

Source
http://www.sharphampark.com/about-spelt/spelt-recipes/sharpham-park-farmhouse-loaf-recipe


475g spelt white flour
300ml warm water
12g fresh yeast
11g sea salt

16g butter

12g honey

1. Dissolve yeast in water, then place all ingredients in a mixing bowl.
2. Mix for 4 minutes on slow then 7-8 minutes on medium.
3. Place dough in a lightly oiled bowl, cover with cling film and leave in a warm part of the kitchen or airing cupboard for 1 hour.
4. Turn dough on to a lightly floured surface, knock-back by pressing down and expelling the gas in the form of an envelope fold, then return to the bowl, cover and return to a warm area for another 30 minutes.
5. Turn out from the bowl and divide into 2 pieces weighing about 400g. Shape into a ball, cover dough with a tea towel and rest for 10 minutes.
6. Shape into a log form and place in lightly oiled bread tins. Cover tins and leave to rise for 50 minutes - 1hr 5 minutes (bread should be nearly double in size).
7. Pre-heat oven to 210C (410F).
8. Dust tops of the loaves with a little spelt flour and then score the dough surface with a straight slash.
9. Load bread into a hot oven, adjust oven temp to 190C and bake for 40-50 minutes.
10. To add a bit more crust to your loaf, about 35 minutes into the bake, take loaves out of the tins then return back into oven for last 10-15 minutes.

Untested - Cherry Moos

Another Mennonite recipe, this time for sour cherries. I'll have to find myself a source! There are several versions of this recipe, but most ask for canned fruit or cornstarch or food colouring. This is a simpler, cleaner version taken from this location, apparently originally from a book titled taken from "Off the Mountain Lake Range" recipe book.


1 quart sour cherries
2 quarts water
2/3 cup sugar
5 Tbsps. flour
1 cup heavy cream

1. Add water to cherries and cook until soft.
2. Add half of the sugar to cherries.
3. Combine remaining sugar with flour and add cream to make a smooth paste.
4. Add paste to cherries and cook until thickened, stirring constantly.
5. Serve warm or cold as desired. Makes 6-8 servings.

Testing - Financiers

My sources:
http://www.seriouseats.com/recipes/2012/05/blueberry-financiers-recipe.html
http://www.joyofbaking.com/Financiers.html
http://www.epicurious.com/recipes/food/views/Almond-Cakes-101802
http://www.chow.com/recipes/28323-financiers
http://www.epicetoutlacuisinededany.fr/2015/03/fianciers-au-safran.html

1 - First attempt very good, but the bottoms brown far too quickly. Not owning Financier molds, I used those plasicky mini muffin molds, on a metal cookie sheet in the RV oven which tends to cook from below too hot... so many variables! However, if I can get the baking down right, I think the actual mix is good as it is.
2 -  Delicious little chewy cakes but needing some tweaking. I made them in a non-stick muffin tin, and they didn't stick, but they weren't attractive and the bottoms started to burn. I used the alternate baking temperatures (450F for 7, 400 for 7, oven off for 7) because I'd just baked some of my Wonder Bread and wanted to conserve energy by just using the existing temperature. Now, I don't know if the temperature was too high OR if the muffin tins were too small OR not full enough (I made 12 instead of 10) OR if they were just in there too long. I also did not refrigerate the mixture for an hour, which I'd like to try.
3 - Baked another version with wheat flour instead of arrowroot (I didn't have access to my arrowroot flour so I substituted) at Deb Morrison's. I baked them for 14 minutes but I could have gone the whole 15 and maybe a bit more. I don't know if it was the different oven or the wheat flour that prevented burning. They came out more custardy on the inside. And they are too sweet... come to think of it I didn't have powdered sugar so I used regular granulated and that may gave increased the sweetness?

4 - The temperature continues to be a challenge, and I'm trying something new - start the temp to 425, but to cook the cakes, I'll reduce the temp to 350 for 20 minutes. Then we'll see. Fingers crossed. https://www.cuisinedaubery.com/recipe/financiers-cookies/

And I just discovered that, unlike ghee, browned butter keeps the caramelized milk solids mixed in with the butter fat for extra flavor. https://www.abeautifulplate.com/clarified-butter-ghee-and-brown-butter/

Finally, after they've cooled completely, they get, I don't know, they stick to your teeth. That might be the arrowroot, but I wonder if leaving them in the oven until they brown at least around the edges would be better. Oh, I used the small muffin molds Randy gave us.

1 cup ground almonds

1/2 cup arrowroot flour

1 3/4 cup powdered sugar

1/2 tsp. salt

6 large egg whites

1 teaspoon pure vanilla extract

3/4+ cup unsalted butter, browned (use leftovers to butter tins)
1 cup of fresh or frozen berries (optional)
A pinch of cardamom (optional)
Fresh vanilla seeds from 1 pod (optional)
The zest of 1/2 a lemon (optional)

1. Before starting the cookies, brown the butter. To brown butter, put the butter in a pot and melt with medium-high heat. The butter will start to froth and making crackling sounds. When the frothing stops and the crackling slows, check that the milk solids, which have separated and settled to the bottom. The foam will eventually subside, small bubbles will form, and the milk solids will begin to brown. Reduce the heat to low and swirl the pan until the butter becomes fragrant (nutty) and a light amber in colour. Remove immediately from the heat source - this stage is quite quick when it comes, so vigilance is crucial to avoid burning the milk solids. Allow the butter to cool while mixing the rest of the ingredients.
2. Grease the baking pan (either mini muffin tins or, if you're fortunate, rectangular financier forms).
3. Mix together the ground almonds, the flour, the sugar, and the salt until combined.
4. Make a well in the bowl and add the egg whites, the vanilla and the butter. Whisk vigorously.
5. Wrap and put in the refrigerator to rest for an hour and up to 72 hours.
6. Adjust the oven rack to the middle position and preheat the oven to 425F 450F.
7. Fill each tin with the batter, almost to the top.
8. When you put the filled tin the oven, reduce the temperature to 350F. Bake until the financier just begin to rise, (if adding fruit, take out after 4 minutes of baking and add the fruit on top. Otherwise, leave in for...) about 7 minutes; reduce the temperature to 400F and bake until the Financiers have become golden brown around the edges and are springy to the touch, about 15 (20) another 7 minutes. Turn off the oven and leave them in the oven for about 10 minutes more. Allow to cool an additional 10 minutes before unmolding them.

Tarte aux pommes de grand-mère - Published

http://www.cuisineaz.com/recettes/tarte-aux-pommes-de-ma-grand-mere-11868.aspx
I think I'm getting the hang of converting measurements from Metric to Imperial.
I want to try increasing the baking powder, and I'm curious about using yeast instead! My first attempt was a big hit with Ben, Nikita and Isabelle, but I thought it was too dense - they liked that it was like a custard. But it isn't a custard! :o)
I actually don't know what it is. It isn't a cake, and it isn't a pie...
Oh, and I used Gala apples which cooked just fine. I wonder what difference the other apples would make?
Feb 6 2015: it worked! I added the extra tsp of baking powder, and it made this beautiful cake. The topping evened out the, well, top, so that it had a glossy, golden, flat surface. It doesn't really matter how you arrange the apple, because it gets engulfed by the cake. Now, to reproduce the effect!
Sept 19 2015: I've made this a few times now with the leftover pear mush when using a centrifugal juicer to juice pears. It's delicious, with a little whiskey mixed in.
Nov ? 2015: Now I've made this a few times using apple butter Ben made from the leavings from making apple cider - gave it to one of my neighbours as a thank-you and moving-away gift... I hope it was good!!! For that one, I mixed in some diced apple with the apple butter for a bit of texture.

Part 1: The Batter

Butter to grease the baking dish
3 apples for pies (Gala, Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein, Boskoop)
2 eggs
1/3 cup milk

1/4 cup grape seed oil

1 tsp. vanilla extract
3 oz flour (about 3/4 cup, sifted)
4.5 oz granulated sugar (about 1/2 cup)
2 tsps. baking powder 

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. Peel and slice the apple and arrange evenly a lightly buttered spring form pan.
3. Work the batter as little as possible.
4. Thoroughly beat the egg separately, and add the milk, oil and vanilla. Set aside.
5. In another bowl, mix together the flour, sugar and baking powder. Create a well in the centre and add the beaten egg, milk, oil and vanilla, folding gently until the batter is uniform.
6. Pour the batter over the apples, and put in the oven for 15 minutes.
7. While this is baking melt the butter and whisk in the sugar, then set aside to allow it to cool.
8. Just before the timer rings, add the egg and whisk until it all uniform.
9. 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).
10. Allow to cool and serve while still warm or at room temperature.

Testing - Five-Spice Chicken

2 tbsp lemon juice

1+1 tbsp vegetable oil

2 tsp liquid honey

1 tsp five-spice powder

1/4 tsp salt

1/4 tsp pepper

8 chicken pieces

1. Pre-heat oven to 425F.
2. In large bowl, whisk together lemon juice, oil, honey, five-spice powder, salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 15-30 minutes. (OR use a large zip-lock bag, put in chicken, pour in marinade, lock bag and shake to coat chicken. Let stand for 15-30minutes to season.)
3. In an ovenproof skillet, heat 1 tbsp oil over medium-high heat; brown chicken in batches, skin-side down for 8-15 minutes or until golden, adding more oil if necessary. Drain fat from skillet.
4. Return all chicken to skillet. Roast in oven until juices run clear when chicken is pierced or internal temperature reaches 160F for boneless and 175F for bone-in chicken.

Beef Brisket - PUBLISHED

1 - Wow. Just wow. So good, so tender and it makes the best beef sandwiches with the leftovers. I can't remember where the recipe comes from, but it is very good. I wonder about replacing the onion powder and garlic powder with ground fresh?

2 - I used the seasoning leftover from the last time I made brisket (which was my first time) and it was delicious! It was a much smaller piece, only about 11/4lb and it must have been done a long time before I took it out of the oven. I'm figuring about 1hr per lb is probably just enough BUT this smaller piece ended up baking for just under a total of 4hrs and it was so tender, I could cut it with a fork like it was butter. Just amazing!

3 - So much yum. Although again it was a 2lb piece, not a 4lb one, it worked out just fine.

4 - For really fall-apart, it's likely a little more than 1hr per lb, but at 1 hr per lb you still get a very good, tender brisket.

2 Tbsps. chili powder

2 Tbsps. salt

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. ground black pepper

1 Tbsp. sugar

2 tsps. dry mustard

1 bay leaf, crushed

4 lbs beef brisket, trimmed

1½ cups beef stock

1. Preheat the oven to 350F.
2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.
3. Season the raw brisket on both sides with the rub.
4. Place in a roasting pan and roast, uncovered, for 1 hour.
5. Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan.
6. Lower oven to 300F, cover pan tightly and continue cooking for the equivalent of an additional 1 hour per lb, or until fork-tender, or until it reaches an internal temperature of 180 to 200 degrees Fahrenheit. 
7. Allow to rest, covered, for 10 minutes.
8. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Healthy blogs to check out

Mike's Healthy Cocktail Recipes


The Book of Taste

Egg Whites

http://sweets.seriouseats.com/2013/02/what-to-do-with-leftover-egg-whites.html
http://www.neighborfoodblog.com/2014/07/leftover-egg-whites-recipes.html
http://www.bbc.co.uk/food/egg_white
http://www.bonappetit.com/test-kitchen/cooking-tips/article/leftover-eggs-whites-yolks


http://www.eggbeaters.com/recipes-Crispy-Buttermilk-Chicken-3488
http://www.eggbeaters.com/recipes-Sweet-Potato-Fries-3458
http://www.davidlebovitz.com/2013/03/kale-frittata-recipe/
http://www.thekitchn.com/almond-and-coconut-granola-recipes-from-the-kitchn-179858
http://www.thekitchn.com/straight-up-egg-whites-in-cock-49559
http://www.chow.com/recipes/11122-hugging-thyme

https://www.seriouseats.com/no-knead-english-muffins-recipe

https://food52.com/recipes/80017-layered-nougat

https://food52.com/recipes/84976-edna-lewis-cheese-souffle-recipe

https://www.brit.co/gluten-free-cloud-bread/ (w. yogurt cheese?)

https://www.bestrecipes.com.au/recipes/greek-almond-biscuits-recipe/82m6ainr (w. hazelnuts)

https://www.bestrecipes.com.au/recipes/gluten-free-bokkenpootjes-recipe/jqdbj58u (same)

Untested - Spiced Almond Wafers

http://www.marthastewart.com/316126/spiced-almond-wafers

3 cups all-purpose flour 

1 teaspoon baking soda 

1/4 teaspoon salt 

2 sticks (1 cup) unsalted butter, room temperature 

1 1/2 cups packed dark-brown sugar 

2 large eggs 

2 teaspoons ground cinnamon 

1 1/2 teaspoons ground ginger 

1/2 teaspoon ground nutmeg 

1/4 teaspoon ground cloves 

1/4 cup sliced blanched almonds

1. Line 2 mini loaf pans with plastic wrap.
2. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
3. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
4. Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
5. Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

Untested - Whiskey Marinade for Chicken, Pork or Steak

http://www.food.com/recipe/whiskey-marinade-for-chicken-pork-or-steak-164519

1/2 cup  whiskey (any brand)  

1/2 cup brown sugar, packed  

1/4 cup olive oil  

1/2 tablespoon garlic powder  

1/4 cup soy sauce  

1  tablespoon salt  

1  tablespoon pepper

1. Place brown sugar in bowl.
2. Add whiskey to brown sugar and mix.
3. Add olive oil to whiskey and brown sugar mixture.
4. Add remaining ingredients.
5. Place meat in air tight container.
6. Pour mixture over meat.
7. Seal in air tight container.
8. Shake container.
9. Place meat with marinade in refrigerator for 3 hours to overnight.
10. Cook meat on grill.

Lentillette au porc salé - PUBLISHED

http://www.lalentillevertedupuy.com/recette-lentilletto-r13.html

1 - I'm so glad I finally took the time to try this out. It was very good! But it does need tweaking, and I do have questions and things I'd like to try; I put in twice the amount of salt pork requested, which was a good idea. I also used rendered pork fat instead of olive oil, which was good; I'd like to reduce the amount of cheese since I suspect it masked a lot of herb flavour - I'd like to see if it can be muted and help make for of a sauce with more cream. And I x-nayed the sundried tomato. We might have some from our gardens next year, but at the moment it seems extravagant. I served it with crusty bread, which was good, but I also wonder if a side like pickled beets would be nice?
2 - The original recipe name was Lentilletto, but I've changed it so much that I'm renaming it to something I think is more suitable. :)

3 - 4 8 oz (pork belly? bacon?  salt pork ?), 2/3 cut in small cubes, 1/3 cut in matchsticks
2 Tbsps. olive oil
1 onion, finely chopped
4 oz red kuri winter squash with skin-on (carrots work too, try other firm and sweet veg, I think it's mainly a consistency difference)
1 + 1/3 cup du Puy lentils
1/2 cup red wine
3 cups chicken broth 2 and 2/3 cups beef or mutton stock
1 bouquet garni (2 sprigs thyme, 2 bay leaves (to try adding sage when I have some))
1/2 bunch 6 stems of flat-leaf parsley, stems separated from leaves (save leaves for garnish plus more for garnish)
5 2 oz grated parmesan
2 Tbsps. 1/4 cup crème fraiche (or heavy cream)
Sundried tomato, finely chopped
Crusty bread, to serve.

1. Blanch the pork for about 4 minutes to remove some of the saltiness. Pat dry and let cool enough to handle and chop 2/3 into cubes and the rest into matchsticks (to fry up later and use as a garnish; the crunchiness is a lovely variation in texture). 
2. Cook the cubed pork until browned. Set aside.
3. Cook  Add the onion and the veg squash in the pork fat just until soft. 
4. Add the lentils and continue cooking another 5 minutes, stirring constantly.
5. Add the wine and allow it to evaporate completely.
6. Likewise, add enough  Add stock just to cover, as well as the bouquet garni, along with the parsley stems. When the liquid evaporates, add another layer of stock, Bring to a boil and then simmer until the lentils are cooked (about 30 minutes), and all the liquid in the pan has evaporated (cook, uncovered, until it is mostly dry, but not so long that the lentils go to mush).
7. When cooked the lentils should still hold their form and not have become mush!
8. Remove the bouquet and the parsley stems.
9. Stir in the parmesan and the cream. Plate the lentils and garnish with finely chopped parsley, the bacon matchsticks, some finely minced sundried tomato and some freshly ground black pepper.
10. Serve with crusty bread and something fresh or vinegary like pickled beets?

Warm Lentil Salad - Test 1

1 - I've made this successfully with quinoa, but given the damage quinoa's popularity has caused in the communities it is traditionally found in, I now shy away from this admittedly delicious grain. I know we can easily grow amaranth here, so I'm substituting for this next try. I am also using radish greens instead of spinach. This may be a mistake, I may be better served using arugula, but there you go, I'm going to try anyway. AND... the amaranth was a complete disaster. I couldn't even cook it properly. Everyone seems to agree that it's a 3:1 ratio of water to grain, and I even just used 2.5:1 and it's still a disgusting soupy mess. I wonder, just for my own learning, if cooking it with the usual 2:1 ratio would work?

So I actually made it, this time with barley and that was pretty good. The vinaigrette flavour was barely there, but that may have been because the lentil mix sat in the fridge for several days and absorbed it all. Next time, I will try it fresh but make extra to add if needed.

2 - This was good with the barley and the extra vinaigrette, but didn't hit the 'summer weather' note I want for this recipe, which I feel like I do get with quinoa. I would like to try it again, this time with wheat berries. I suspect the more contained, smooth wheat berry texture will be different from the coarser pearled barley mouth-feel, but will it be summery?

I also wonder if adding a substantial amount of parsley would lighten the experience of the dish.

3 - Wheat berries appear to be the right combination. Chewy texture yet tender, similar in fact to the mouth feel of the lentils. I have not been able to make it fresh and so it languished in the fridge for a few days before I could serve it - therefore I don't know if the dressing needs sprucing or if it was just absorbed and neutralized because it sat around so long.

4 - This definitely must be eaten fresh. The longer it sits the less tang from the vinegar is present. I still haven't tried it with cheese, but this will come soon!

1 cup du Puy lentils

3 cups + 1⅓ cup water

1 bay leaf

1 sprig fresh thyme
1 cup wheat berries

2 Tbsp + ½ cup olive oil 

1 large onion, diced

2 clove garlic minced
6 to 8 tsps red wine vinegar (about 2 Tbsps)
2 tsps (10g) Dijon mustard 
1 bunch spinach, washed, stemmed and sliced into ribbons (or 125gr of radish leaves or turnip greens)
Salt and Pepper, to taste

OPTIONAL (TRY ½ cup (30gr) chopped parsley leaves)
1 to 2 Tbsps. toasted sesame seeds
Large lettuce leaves

OPTIONAL: Pinches of Chevre or Blue cheese

1. Bring 3 cups of salted water to a boil, add wheat berries and simmer for 30 to 50 minutes.
2. Bring 1⅓ cups of water to a boil, then simmer the lentils, bay leaf and thyme tender, 30 to 40 minutes. All the liquid should be absorbed by the time they’re done (if not just drain off any excess liquid).
3. Meanwhile, heat the olive oil in a sauté pan and cook the onion until they're perfectly soft, starting to not only brown but actually caramelize and develop a nice fond (non-stick pans are your enemy for this one).
4. In a small bowl mix the ¼ cup of oil, the vinegar and the Dijon to make the vinaigrette.
5. To the onions, add the garlic and cook for one minute, then deglaze the pan with the vinaigrette. Remove from heat.
6. When the lentils are cooked, drain them and leave them in the pot. Strain any extra liquid from the wheat berries and add to the lentils. Finally, toss in the onion mixture, then put in the raw spinach and put the lid back on. The residual heat of the lentils will steam the spinach. Add salt and pepper to taste.
7. Arrange the lettuce leaves in a crown on a large serving platter (or on individual plates). In concentric circles, arrange the warm quinoa on top of the lettuce, sprinkle the toasted sesame over the quinoa, then add the lentils in the middle.
8. Serve warm.
9. OPTIONAL - add pinches of blue cheese or chèvre cheese on top.

Test 2 - Tortilla Soup

The first attempt was very well received. Ben, the Mexican food expert, said it had all the right flavours. I think I would like to add a little more spice since the Poblanos are so mild. I followed the recipe to a "T".

2 Poblano chillies, fresh (try Pasilla when you can)

1 1/2 pounds fresh tomatoes, cut in half

2 Tbsps. grapeseed oil

3 cloves garlic, sliced

1 large onion, sliced

Salt and ground pepper, to taste

Pinch of dried oregano

4 cups chicken stock

2 cups cooked chicken, shredded

1 1/2 cups tortilla chips, plus more for garnish

2 limes (one juiced, one sliced)

1 cup chopped fresh cilantro

1 ripe avocado, peeled and sliced

1. Under the broiler, char first one side and then the other of the chillies and tomatoes, arranged on a baking sheet. 
2. Pop the chillies in a plastic bag. When they are cool, skin, stem, seed, and finely chop them and the roasted tomatoes, saving any of the juices.
3. Heat the oil in a soup pot over medium-low heat. Add the garlic and onion and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and chilies, and season with salt, pepper, and oregano. Add the stock and simmer for 20 to 30 minutes.
4. Stir in the chicken and tortilla chips and simmer another 3 to 5 minutes. Season to taste with lime juice, salt, and pepper. Float the avocado on top and serve with lime wedges.

Testing - Spicy Winter Beef Soup

1 - I did not have Pasilla chillies, but used some that had been languishing in the recesses of my spice cupboard for a couple of years. I have no idea what they are, but they substantially spicier than the Pasilla... which is not a bad thing.
The flavouring was unremarkable for this recipe.
TO TRY: I'd like to try again but replace with an equal amount the peas with corn, and probably some more Mexican-type spices.
- find something to replace the squash
2 - This worked well. I switched the pasilla for dried chipotle and added cumin and chilli powder and omitted the corn/peas. I didn't put in any parsley or chives, but that would be a nice addition.

3 - Pretty darned tasty! It's quite a brothy soup. I think chipotle peppers is better than pasilla for the smokiness, but it does make for quite a spicy soup. Hmmm... I wonder what it would be like with a dollop of sour cream? And I forgot that in the second iteration I'd added cumin and chilli powder.

2 Tbsps. grapeseed oil

1 lb. stewing or braising beef, trimmed of surface fat and cut into 1/2-inch cubes

1 onion, chopped
1 dried chipotle pepper (or 2 dried pasilla chillies - whatever substitution here, consider the Scoville Heat Units (SHU))

1 cup boiling water

5 cloves garlic, chopped

1/2 tsp chilli powder

1/2 tsp cumin

5 cups beef or other stock

2 parsnips or carrots, peeled and diced

1/2 celeriac peeled and diced

1 cup peeled and diced butternut squash

2 sprigs fresh thyme

1 bay leaf

1/2 cup corn kernels

Salt and freshly ground black pepper, to taste

Chopped fresh parsley leaves or chives, for garnish

1. Boil some water and pour it over the dried chilli; leave to soak for 10 minutes. Save the water, and remove the chilli. Using a sharp knife, scrape out the seeds and remove the stems before chopping them up.
2. Put the oil in a large, deep pot over medium-high heat. When it's hot, add the beef and cook until deeply browned on all sides. 
3. Add the onion and cook until it's translucent, then add the garlic and chillies along with cumin and chilli powder and cook 1 or 2 minutes more.
4. Add the chilli water and stock and bring to a near boil. Reduce the heat to a simmer, cover, and cook for 30 minutes. 
5. Then, add the parsnips, celeriac, butternut squash, herbs, and bay leaf, and stir. Cook until the meat and vegetables are tender, another 30 to 40 minutes.
6. Remove the herb sprigs and bay leafand stir in the peas. Sprinkle with salt and pepper, taste, and adjust the seasoning. Garnish with the parsley or chives and serve.

Test 2 - Stir-Fried Chicken with Chillies

The first attempt was positive. The soy and white wine tasted a bit like fish sauce, so no complaints about that from the peanut gallery! I added a few leaves of fresh basil at the end in addition to broccoli.
1 - Ben recommended adding some Hoisin sauce to sweeten the dish. Will try, but how much?

2 Tbsps. grapeseed oil
2 jalapeño peppers, seeded and minced
6 garlic cloves minced garlic
1 Tbsp. minced ginger
2 medium onions, sliced
2-3 chopped scallions
1 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 stalk chopped broccoli
1 Tbsp soy sauce
2 tsps Hoisin Sauce
1/2 tsp salt
1/2 cup white wine
3-4 leaves fresh basil, en chiffonade
Salt and pepper to taste

1. Place a large, deep skillet or wok over high heat. Add half the oil and immediately toss in the jalapeños and half the garlic and ginger. Stir for 15 seconds, and then add the onion, scallions and broccoli and continue stirring for 5 minutes.
2. Remove the vegetables from the pan and lower the heat to medium. Add the remaining oil, garlic, and ginger to the pan, along with the chicken. Raise the heat to high again and cook until the chicken is no longer pink.
3. Return the vegetables to the pan and mix in the basil. Season with salt and pepper and then add the liquid, stirring and scraping the bottom of the pan until the amount of liquid is reduced. Serve with rice.

Untested - Steaks a la Romanian Rub

2 steaks (sirloin strip, rib-eye, or other cut), 8 oz each and about 1 inch thick, preferably at room temperature
3 garlic cloves, minced or pressed
1/2 tsp coarse salt
1 lemon, juice from
??? tsp cracked pepper
??? tsps butter, melted

1. Heat the oven to 500°F and set a rack in the lowest possible position. 
2. Combine the garlic cloves, salt, cracked pepper (original phrase = Cover the steaks in cracked black pepper then rub paste all over them) and lemon juice in a small bowl and mash together with the back of a spoon until in becomes a rough paste.
3. Brush the steaks with melted butter before cooking and once or twice while they cook.
4. Preheat a cast-iron or other sturdy, ovenproof skillet over medium-high heat for 4 to 5 minutes until it's almost smoking.
5. Be quick to keep the skillet hot! Put in the steaks and immediately transfer the skillet to the oven.
6. About 6 to 8 minutes in the oven will bring the steaks to medium rare, depending on their thickness. Check for doneness; if necessary, make a small cut and look. Remove, sprinkle with more salt and pepper to taste, and serve.

 

 

Untested - Oven-grilled Steaks

We can't cook on the BBQ outside all the time in this climate, so how to make a tasty steak indoors?

2 steaks (sirloin strip, rib-eye, or other cut), 8 oz each and about 1 inch thick, preferably at room temperature

Coarse salt and ground black pepper

Extra-virgin olive oil

1 lemon, quartered

1. Heat the oven to 500°F and set a rack in the lowest possible position. 
2. Preheat a cast-iron or other sturdy, ovenproof skillet over medium-high heat for 4 to 5 minutes until it's almost smoking.
3. Be quick to keep the skillet hot! Sprinkle the skillet's  surface with salt, drizzle with a bit of olive oil, and put in the steaks. Immediately transfer the skillet to the oven.
4. About 6 to 8 minutes in the oven will bring the steaks to medium rare, depending on their thickness. Check for doneness; if necessary, make a small cut and look. Remove, sprinkle with more salt and pepper to taste, drizzle with olive oil and a squeeze of lemon, and serve.

Untested - Olive Oil-Poached Halibut

4 halibut fillets (7 oz. each), 1 inch thick

Salt and ground black pepper

1 large lemon, sliced

3 Tbsp capers in salt, rinsed and chopped

1 sprig fresh rosemary

2 cups, plus 2 Tbsp olive oil

Chopped parsley for garnish

1. Preheat the oven to 300F.
2. Season the fillets with salt and pepper and arrange them in a single layer in a glass 8x8 or 8x10 pan with about 1 inch between the fillets.
3. Layer the lemon slices on the fish and sprinkle on the chopped capers.
4. Tuck a rosemary sprig amid the fillets.
5. Pour 2 cups of the olive oil into the pan and gently place it in the oven.
6. Cook 20 to 25 minutes, depending on your oven, until the fish is medium rare. (The meat should be opaque and firm to the touch, and have an internal temp of 125° to 135°F.)
7. Garnish with the parsley to serve.

Test 1 - Rice Pilaf Recipe

https://www.simplyrecipes.com/recipes/rice_pilaf/

1 - Very simple.

2 cups white rice 

2 tsps. vegetable oil

1/2 of an onion, fine chop or 1/2 cup chopped scallions

1 stalk celery, chopped

4 cups of stock 

Up to 2 tsps salt (or to taste)

1/4 tsps. pepper

1/8 tsps. cayenne

1/2 cup chopped fresh parsley (optional)

1. Heat oil in a skillet. Add the grain and vegetables.  Cook until the grain turns blond or is popping and the onions soften, stirring to prevent burning.
2. Add the salt, pepper and cayenne and stir to mix. Add the broth.
3. Reduce to a simmer, then cover and cook for 15-25. Remove from heat and let sit for an additional 10 minutes, covered. DO NOT UNCOVER AT ANY POINT UNTIL THE TIME HAS ELAPSED!
4. Loosen up the rice with a fork and stir in the fresh parsley.

OPTIONAL: add garden peas to the cooking onions, or toasted almonds or raisins in with the parsley.

Untested - Pesce All' Acqua Pazza

1/2 cup extra-virgin olive oil (preferably Sicilian)

 3 garlic cloves, sliced; 1 tsp crushed red-pepper flakes

 2 lb whole snapper 

 12 oz cherry tomatoes (quartered)

 Sicilian sea salt and black pepper

 1 cup water

 1/4 cup coarsely chopped Italian parsley

1. Preheat the oven to 375°F.
2. In an ovenproof saute pan or roasting pan, warm half the olive oil with the garlic and red-pepper flakes, and cook until the garlic is lightly browned.
3. Add the tomatoes and lightly saute them.
4. Season the fish with sea salt and black pepper, place it in the pan with the tomatoes, and add water.
5. Bake for about 20 minutes, until the fish reaches an internal temperature of 135° to 140°F. (Check it with a probe thermometer near the head.) Remove the fish from the pan.
6. Cook the sauce on high heat until it's reduced to about a cup (8 to 10 ounces). Add the parsley and the rest of the olive oil. Add salt and pepper, if necessary.
7. Fillet the whole fish and dress with a few spoonfuls of the sauce. Serve immediately.

Untested - Baked Whole Fish

Use any 4-pound fish, such as bass, snapper, grouper, cod, hake, or rockfish, that is fresh, scaled, and cleaned (If more or less than 4 lbs, figure on 10 minutes per pound when baking)
Sea salt and freshly ground black pepper
8 sprigs parsley
4 cloves garlic, halved lengthwise
6 lemon wedges
Extra-virgin olive oil

1. Rinse and dry the fish, season it inside and out with sea salt and freshly ground black pepper, and fill the cavity with the parsley, lemon, and garlic.
2. Place the fish on a nonstick baking tray and drizzle on enough olive oil to lightly coat.
3. Bake in a 350° to 375°F oven until a probe thermometer inserted into the thickest part of the fish (near the head) reaches 130°F, about 35 minutes.
4. Fillet the fish by peeling back the skin and running a long, thin knife along its spine, starting at the head and working the blade down to the tail.
5. Divide the fish among four plates, drizzle with oil from the roasting pan, and serve with boiled or roasted potatoes.

Untested - Mennonite Zwieback

Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top

2 cups milk

1 cup butter (at room temperature)

2 1/4 tsp yeast, dry

1/2 cup water, lukewarm

1 tsp salt

1 tsp sugar

6 cups flour

1. Dissolve yeast in lukewarm water and sugar; let rise.
2. Scald milk and allow to cool.
3. In a large bowl, combine milk, butter, yeast and salt.
4. Beat in enough flour to make a stiff batter.
5. Add more flour to make a smooth soft dough.
6. Knead well.
7. Cover and let rise until dough doubles in bulk.
8. Form buns the size of a large walnut.
9. Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
10. Place on a greased pan.
11. Let rise until doubled in bulk.
12. Bake in 350 F oven for about 15-20 minutes.

Untested - Tarte aux Pommes Grand-Mère à la Normande

Another French recipe that I've tried to convert to N.A. measurements.


2 apples (Golden or Gala)

1 recipe of Cookie Pie Crust

2 eggs

1/3 cup milk (maybe 1/2?)

2 Tbsps. crème fraîche
1/4 cup sugar

2 generous Tbsps. of butter

OPTIONAL - 1/4 cup red currant jam

1. Preheat the oven to 350F.
2. Whisk together the eggs, milk, cream and sugar
3. Peel and core the apples and chop fine.
4. In the pie shell, arrange the apple, and pour the sweet egg mixture on top. Divide the butter to arrange as little pats across the surface of the pie.
5. Bake for 45-50 minutes.
6. OPTIONAL - when the pie is baked, heat 1/4 cup of red currant jam and spread over the pie.

Test 2 - Terrine de pommes Grand'mère

This is a mashup of the following 2 recipes, which I've tried to translate into Imperial measurments:
http://www.750g.com/terrine-de-pommes-grandmere-r41498.htm
http://madame.lefigaro.fr/recettes/terrine-de-pommes-grand-mere-100901-202345

1 - A successful first try. I used Erica's old apples from last fall (it was March 19, 2018 when I made it) and followed the recipe to a T (except for letting the apples cool; and how to add the butter and eggs). I baked it in a bread loaf pan, and I wonder how it would turn out in a shallower pan? However, it turned out much more custardy and less solid than I expected. I wonder if the age of the apples and the variety and the amount of time they dried in the oven were not quite right? I wonder about letting the apples dry more, or even doing a short round in a dehydrator, and then baking them, if they would re-absorb some of the sugar, butter and egg and make a more dense thing?

2 - I did not make the crème anglaise and if it's to be a pudding on its own, the crème anglaise is essential. All by itself, it is a bit flat. I even tried it with just some cream, and it was just fine. So then I had this huge pot of apple pudding. What to do? I made apple turnovers! And it was great as the stuffing because it was dryer and more solid and less sweet than the other apple turnovers I've had tend to be. This may become a turnover recipe instead of a pudding recipe.

3 - Woopsie, I have found places where the instructions could be made more clear, which I will do right away. I skipped steps because I glossed over them.

4.4 lbs. apples 

1 Tbsp. lemon juice

1/4 cup Calvados (or brandy)

(Optional: 2 Tbsps. apple cider, if you have it)

3/4 cup butter, chopped

1/2 cup sugar 

4 eggs

1 recipe of crème anglaise 

1. Preheat oven to 225F and prepare a bain-marie.
2. Peel and core the apples and rough chop them. 
3. On the stove top, cook them with the Calvados and lemon juice (and apple cider if using) for about 10 minutes to allow the Calvados and juice to get taken up by the apples.
4. On a cookie sheet an oven-proof dish, bake the apples, uncovered, for 30 minutes, to allow it to dry out. NOTE - Should this be longer to dehydrate the apples? Does this matter on the freshness of the apple?
5. Once the stewed apples have dried out a bit, place in an oven-ready container that will fit in your bain marie. Mix in the butter and stir until it is completely melted and incorporated. Set aside to allow to cool enough so that when you add the eggs, it won's cook them right away.
6. Increase the oven temperature to 325F and put in the bain marie pan to heat up the water.
7. Meanwhile, whisk the eggs with the sugar until the mixture grows pale.
8. Once the apple mixture is cool enough, add the egg and sugar mix and stir until thoroughly combined. 
9. Grease a (what kind of pan? It makes about a cup more than my bread pans can take - how would it be in a gratin dish or lasagna dish? - a large dish makes it difficult to use a bain marie...) and pour in the mixture.
10. Bake, setting the dish in the bain-marie, for 40 minutes or until the egg has set.
11. Serve the warm terrine with a drizzle of crème anglaise (and maybe a filet of honey?).

Blogs and Web sites to retain

When I Frankenstein my recipes or consult sites for ideas, I don't always retain what they were. Well, no more! I'll start saving a list, here, and update whenever I find more. I'll include the date I added the entry since sites sometimes come and go. And maybe, one day, I'll try to create some sense of order, but that day is not today!




http://www.recoin.fr/recette/ - 2015 01 15
http://allrecipes.fr/?o_is=TopNav_Logo - 2015 01 15
http://qc.allrecipes.ca/?o_is=TopNav_Logo - 2015 01 15
http://leitesculinaria.com/category/recipes - 2015 01 15
http://www.lesfoodies.com/ - 2015 01 15
http://reciperebuild.com/ - 2012 12 15
http://www.recoin.fr/recette/ - 2011 08 21
http://madame.lefigaro.fr/recettes - 2015 01 15
http://www.750g.com/ - 2015 01 15
http://recettes.de/grand-mere - 2015 01 15
http://www.aufeminin.com/cuisine/recettes.asp - 2015 01 15
http://www.cooks.com/ - 2015 01 15
http://www.menshealth.com/guy-gourmet/ - 2015 01 15
http://blogs.cotemaison.fr/aufildemesrevesdamour/ (lots of writing and lots of photos but there are recipes in there) - 2015 01 16
http://www.thenewhomemaker.com/recipe - 2015 01 23

Testing - Apple Drum Bread Pudding: Timbale de pommes grand mère

1 - A good first try. It feels like a real "grandma" recipe, thrifty by using up leftovers, simple and quick to make, and comforting and sweet. I used Ben's farmhouse bread-machine bread recipe, and the bread became custardy, which he liked, but I felt like it was a bit too gluey and a bit slimey. Next I'll try to make is using the Wonder bread. I also discovered that there is a bread-to-other-ingredients-ratio that allows to scale the size of the recipe up or down (see below).
Actually in reviewing the recipe, I see that I totally didn't let it cool and turn it out - we spooned it out of the pot, piping hot. Will try cooling it.

1 lb. of apples (golden de preferance) x layer of bread, peeled and thinly sliced
stale bread, very thinly sliced into 1 oz slices (7 oz. recommended)
1 Tbsp 1/2 cup of butter x layer of bread + more to butter pan
1 Tbsp 3/4 cup icing (castor) sugar x layer of bread
2 Tbsps 1 cup of milk x layer of bread (handy table at bottom)

1. Put oven rack in the middle position and preheat to 325F
2. Butter a charlotte mold (or use a non-stick sauce pan).
3. In layers, starting with a layer of bread slices, follow this order: bread - apple - butter - sugar, and repeat until all these ingredients are used up. Once the layers completed and your container is full, pour over the milk (for quantity, see below).
4. Bake for 1 hour.
5. Allow to cool completely before removing it from the mold and refrigerate.
6. Serve cold in a pool of Crème anglaise.

1 slice	2 Tbsps	1/8 cup
2 slices	4 Tbsps	1/4 cup
3 slices	6 Tbsps	1/3 cup
4 slices	8 Tbsps	1/2 cup
5 slices	10 Tbsps	2/3 cup
6 slices	12 Tbsps	3/4 cup
7 slices	14 Tbsps	3/4 cup + 2 Tbsps
8 slices	16 Tbsps	1 cup

Untested - Tarte tatin

Part 1
1 Pie Crust recipe
Part 2 - the filling

7-9 apples, such as Gala, Boscoop or Pink Lady 

4 oz. of sugar

1/2 cup of butter
1 tsp. cinnamon powder (optional)

1/4 cup Calvados or Apple cider (optional)

1 tsp. vanilla extract

1. Make the pie dough and refrigerate as you prepare the filling.
2. Peel, core and slice the apples lengthwise into eighths.
3. In an oven-proof skillet, add the sugar, the butter in pinches, the vanilla and, if using, the Calvados or apple cider. (is it better to start with everything or to only have the sugar and add the rest once it starts to caramelize?)
4. On medium heat, cook this mixture until it starts to turn golden, which is the sign that it's turning into caramel. Don't worry if the liquid colours unevenly.
5. NOTE: Be very careful not to touch the caramel or try to taste it - it's super boiling hot and can seriously burn you!
6. Remove the pan from the heat source and add the apples, with the cut-sides facing up (you'll be turning the dish upside-down to serve, which is what makes a Tarte Tatin so distinctive). Try to crowd in the apples since they will decrease in size as they cook.
7. Put the pan back on the heat source and cook for another 15 - 20 minutes, or until the apples are soft. Remove the pan from the heat source and allow it to cool.
8. Heat the oven to 375F.
9. Roll out the pie dough and cover the cooled apples with it, tucking it into the sides of the pan.
10. Bake for about 20 minutes or until the crust is a deep golden.
11. To transfer the pie to a plate, allow it to cool about 30 minutes but don't let it get cold, otherwise the caramel may solidify in your skillet! When it's still warm, turn a serving plate upside-down over the skillet and flip the pie over onto it. This is a heart-stopping moment, but I have faith that you can do it! 

http://allrecipes.fr/recette/9289/tarte-tatin---la-fleur-de-sel-de-gu-rande.aspx
http://www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin/#c36cY3yHHdDpis22.97
http://www.foodnetwork.com/recipes/anne-burrell/apple-tart-tatin-recipe.html
http://www.canadianliving.com/food/classic_tarte_tatin.php
http://www.epicurious.com/recipes/food/views/Tarte-Tatin-104777

Untested - Tarte aux pommes à la française

http://qc.allrecipes.ca/recette/6370/tarte-aux-pommes---la-fran-aise.aspx


1 Cookie Crust recipe

Garniture :

1 tasse de sucre

2 c. à soupe de farine

1 c. à thé de cannelle

Pommes :

12 pommes CORTLAND grossièrement coupées et pelées

1. Mélanger le sucre, la farine et la cannelle dans un bol. Ajouter les pommes et bien mélanger jusqu'à ce que toutes les pommes soient bien enrobées.
2. Placer les pommes enrobées de façon circulaire autour du flan dans le moule. Répéter pour faire plusieurs couches. Les pommes dans la tarte vont s’affaisser en cuisant; il est préférable d’en faire un petit monticule. (Il est possible que le jus déborde de la tarte en cuisant; si votre four le permet, mettre un papier d'aluminium dans le fond du four pendant la cuisson.)
3. Cuire au four à 400°F (200°C) pendant une heure. Les pommes sur le bord vont commencer à se colorer.
4. Servir chaud ou froid avec de la crème glacée.

Untested - Tarte aux abricots - Apricot Tart

280g de pâte sablée ou feuilletée

1kg d'abricots

2 oeufs

150g de sucre en poudre

1 sachet de sucre vanillé

5 cuillères à soupe rases de poudre d'amande

20 cl de crème fraîche

1. Préchauffer le four à 210° ( th.7 ).
2. Etaler la pâte dans un moule à tarte (pizza pan? You should be able to fit 6 apricot halves side-by-side across the pan. Arrange in concentric circles with 3 apricot halves in the middle).
3. Piquer le fond avec une fourchette.
4. Laver les abricots, les couper en deux.
5. Enlever les noyaux et les disposer sur la pâte.
6. Enfourner 10 mn.
7. Dans un récipient, mélanger à l'aide d'un fouet les oeufs, le sucre en poudre et le sucre vanillé.
8. Ajouter la poudre d'amande et la crème fraîche et remuer.

Untested - Clafoutis aux abricots

I don't know which version I prefer, or if they're just two distinct recipes. This will require some extensive testing. Looking forward to apricot season!
These are my sources:
http://www.food.com/recipe/julia-childs-cherry-clafouti-239454
http://www.chow.com/recipes/29695-cherry-clafoutis-clafouti
http://www.epicurious.com/recipes/food/views/Basic-Clafoutis-51208430
http://www.750g.com/clafoutis-provencal-aux-abricots-et-au-miel-r29982.htm
http://www.750g.com/clafoutis-aux-amandes-et-aux-abricots-rotis-au-miel-r87615.htm

12 apricots, cut in half and pitted

1/2 cup of sugar

2 Tbsps. of flour

1/3 cup ground almond

2 eggs + 1 yolk

1 cup cream or Crème fraîche

2 generous Tbsps. of butter

2 Tbsps. of honey

1 Tbsp. vanilla essence

(version 1) 2 Tbsps pine nuts

(version 2) a few drops of bitter almond essence

1. Preheat the oven to 375F.
2. Place the apricots, cut-side-down, on the bottom of a greased baking dish that will take them all in a single layer.
3. Whisk together the sugar, flour, eggs, honey, vanilla and cream.
4. Pour this batter over the apricots and bake for 30 minutes.
5. Sprinkle the top with the pin nuts and shavings of butter and put it under the broiler for a couple of minutes to make it brown.
6. Eat warm or cooled to room temperature (it isn't as good cold out of the refrigerator).

OR

1. Preheat the oven to 375F.
2. Whisk together the sugar, flour, eggs, vanilla, almond essence and cream.
3. In a greased baking dish, pour 3/4 of this batter and bake until the batter just starts to set, about 7+ minutes.
4. Remove the dish from the oven and pour the remaining 1/4 of the batter on top, then arrange the apricots (see Other Version for another way to prepare the apricots), cut side up, into the fresh layer of batter. Drizzle the apricots with the honey and return the baking dish to the oven for 20 - 30 minutes, or until completely set but not browned.
5. Sprinkle the top with shavings of butter and put it under the broiler for a couple of minutes to make it brown.
6. Eat warm or cooled to room temperature (it isn't as good cold out of the refrigerator).

OR

1. Other Version = melt the butter in a skillet until it stops frothing, then add the honey to melt. Place the apricots face down then quickly flip over to brown the outside. Do this quickly! Otherwise the apricots will turn to mush either in the pan or later, while baking (not sure which yet)

IDEA: instead of on top, would it be better to sprinkle with sugar just before broiling to try and get it to caramelize?

Testing - Célériac au gratin

http://www.jamieoliver.com/recipes/vegetables-recipes/celeriac-gratin/#bVG0xq6RyMcu2h3u.99

1 - This was very nice, but I can't quite remember how I prepared it. It's staying in the testing phase!
1.0 - Try it with gruyère.

2 lbs potatoes, peeled and sliced into 1cm slices
1 large celeriac, peeled and sliced into 1cm slices
1 onion, peeled and finely sliced
sea salt
freshly ground black pepper
2 cloves garlic, peeled and finely chopped
3 oz Cheddar cheese, grated Try with Gruyère cheese
2 1/2 cups crème fraîche
1 small bunch fresh flat-leaf parsley, leaves picked, stalks roughly chopped

1. Preheat your oven to 400F.
2. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously.
3. Add the garlic, ¾ of the cheese, the cream and the parsley stalks.
4. With a spoon, move everything around to mix all the flavours.
5. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden.
6. Sprinkle over the parsley leaves.

Untested - Nectarine, Plum, and Apricot Upside-Down Cakes

http://www.marthastewart.com/353366/nectarine-plum-and-apricot-upside-down-cakes

For the Fruit Enhancer
 1 cup (2 sticks) unsalted butter, room temperature 
 3 tablespoons maple syrup 
 1 teaspoon dark rum 
 2 cups light-brown sugar, packed 
 1/2 teaspoon vanilla extract 
 1/2 teaspoon coarse salt 

For the Cake

 2 1/2 pounds nectarines, plums, or apricots, about 10 to 15 

 1 1/2 cups all-purpose flour, plus more for pans 

 1 1/2 cups cake flour, not self-rising 

 1 tablespoon baking powder 

 1 teaspoon salt 

 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 

 1 3/4 cups sugar, plus more for sprinkling fruit 

 4 large eggs 

 2 teaspoons pure vanilla extract 

 1 1/4 cups milk

1. Preheat oven to 350 degrees. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.
2. Spray five 6-by-3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.
3. Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.
4. Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool.

Untested - Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche

http://www.marthastewart.com/344194/hazelnut-frangipane-tart-apricots-and-softly-whipped-creme-fraiche?backto=true&backtourl=/photogallery/apricot-recipes#slide_15

1 recipe Cookie Crust

1/3 cup plus 2 tablespoons toasted skinned hazelnuts, coarsely chopped 

2 tablespoons all-purpose flour 

1/4 teaspoon coarse salt 

1/2 stick (4 tablespoons) unsalted butter, room temperature 

1/3 cup granulated sugar 

1 large egg 

4 just-ripe apricots 

1/2 cup heavy cream 

1/4 cup confectioners' sugar 

1/4 teaspoon pure vanilla extract 

3/4 cup creme fraiche 

3 tablespoons apricot jam 

1 tablespoon fresh lemon juice

1. Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removable bottom, making dough about 1/4 inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim, and refrigerate for 30 minutes.
2. Blanch ripe apricots 30 - 60 secs to peel easily.
3. Preheat oven to 350 degrees. Roast hazelnuts until fragrant and toasted, about 15 minutes. Rub the warm nuts vigorously with a kitchen towel to remove the skins.
4. Reduce the oven temperature to 325 degrees.
5. Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt.
6. Beat butter and granulated sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
7. Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
8. Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in half, and remove pits.
9. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in creme fraiche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
10. Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 5 or 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Untested - Apricot Tart 2

http://www.marthastewart.com/355533/frank-and-jeromes-apricot-tart?

All-purpose flour, for rolling out dough

1/2 recipe Sweet Pie Dough, completely cooled 

1/2 cup apple butter or applesauce 

15 medium apricots, halved, pits removed 

1/4 cup sugar 

1/2 cup apricot jam       

1. On a lightly floured surface, roll dough into a 12-inch round 3/8 inch thick. Fit into a 9-inch fluted tart pan with removable bottom. Trim edges. Refrigerate for 30 minutes.
2. Preheat oven to 400 degrees with rack in center. Prick the bottom of pastry all over with a fork. Line with parchment paper; fill with pie weights or dried beans. Bake 10 minutes. Remove parchment paper and weights, and continue to bake until bottom is dry. Remove from the oven, and let cool on a wire rack. Allow it to cool completely before using to allow the crust to set.
3. Spread apple butter evenly over tart shell. Arrange apricots over the apple butter in an overlapping circular pattern. Holding your hand 6 inches above tart, sprinkle sugar evenly over apricots.
4. Bake until apricots are dark golden brown, and even darker around the edges, 50 to 55 minutes. Remove from oven, and let cool briefly on a wire rack.
5. In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve (this will make 1/4 cup of glaze. What would happen if I forced the fruit bits through the sieve?)
6. To remove tart from pan, rest it on a large can. Make sure tart is steady and balanced. Slide outside ring of pan down off tart. Then, place tart on work surface. Slide tart off pan bottom, and onto a rimless serving dish or a cutting board.
7. Use a pastry brush or a scrunched-up paper towel to coat apricots with glaze. Serve at room temperature or warm.

Testing - Pickled Carrots

http://www.davidlebovitz.com/2008/11/easy-pickled-carrots/

1. I ended up simmering on uber-low for much longer than recommended and the result was good. NEXT TIME try half using the exact recommendations and half with the longer simmer to see if there's a difference.
2. I tried to bring the water to a boil with the carrots in, but the carrots overcooked. Lesson learned!

1 lb (450 g) carrots, peeled
1 1⁄4 cups (310 ml) water

1 cup (280 ml) apple cider vinegar

1⁄4 cup (50 g) sugar

2 garlic cloves, lightly-crushed

1 1/2 teaspoons fennel, dill, or anise seeds (See Note)

1 1/2 tablespoons coarse salt

2 bay leaves

1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
5. Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

Untested - Apricot Tart 1

http://www.marthastewart.com/313795/everyday-apricot-tart?backto=true&backtourl=/photogallery/apricot-recipes#slide_8

I suspect I can use my recipe for Pastry Cream instead of this cornstarch thing. Or would flour or arrowroot powder have the same effect?

Cookie Pie Crust, completely cooled

1/3 cup cornstarch 

5 large egg yolks 

2 cups whole milk 

1/3 cup honey 

5 apricots (about 3/4 pound), pitted and sliced 

2 tablespoons apricot jam

1. Preheat oven to 400F and blind bake the crust. Allow it to cool completely before using to allow the crust to set.
2. Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
3. Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.

PLACE HOLDERS S-Z

SALADS, SANDWICHES, SAUCES, SIDE DISHES, SLOW FOOD, SOUPS, STARTERS, STEWS, TABLE D'HÔTE, TARTS, TIPS, VEGETARIAN,

PLACE HOLDERS H-R

HEALTH TIPS, HERB + SPICE BLENDS, HOLIDAYS, HOME REMEDIES, MAIN DISHES, MENU IDEAS, NIBBLIES, NOËL, PASTA, PASTRIES, PICNICS, PIES (savory), PIES (sweet), PRESERVES, PUDDINGS, QUICHES, ROAST MEAT,

PLACE HOLDERS A-G

BBQ, BREADS, BREAKFAST, BOOKS, BLOGS, CAKES, CANDY, CHILLIS, CONDIMENTS, CONVERSION, COOKIES, DAIRY FREE, DESSERTS, DRINKS, FAMILY RECIPES, FISH, GLUTEN FREE, HEALTH TIPS, HERB + SPICE BLENDS, HOLIDAYS, HOME REMEDIES, MAIN DISHES, MENU IDEAS, NIBBLIES, PASTA, PASTRIES, PICNICS, PIES (savory), PIES (sweet), PRESERVES, PUDDINGS, QUICHES, ROAST MEAT, SALADS, SANDWICHES, SAUCES, SIDE DISHES, SLOW FOOD, SOUPS, STARTERS, STEWS, TABLE D'HÔTE, TARTS, TIPS, VEGETARIAN,

Testing - Swiss Chard Tart

I've developed a little obsession with finding the perfect savory pie to eat cold, at a picnic. There are quiche recipes in particular that are supposed to be good at room temperature. The first I tried is Laura Calder's Savoury Swiss Chard Tart.

NOTES: what I discovered is that, depending on the temperature, the flavours change. When hot, the bacon flavour was very strong. When it had cooled to room temperature, the play of salty bacon and sweet raisins was more pronounced. Cold out of the refrigerator, the flavours were more muted and the texture became more prevalent.

EXPERIMENTATION: Ben doesn't like the look of this pie. He says it looks like vomit, but likes the taste. I want to try:

1. keeping the pine nuts separate and adding them as a top layer as the last thing before putting in the over - it'll create a pebbled surface with bits of green peeping out instead of a cooked egg and green leaf mish-mash.

2. serving with roasted red peppers preserved in olive oil - a confit I guess. While talking with Ben, I decided to try making roasted red pepper confit using a mild hot pepper like Poblano. Now I need to find a recipe!

I'd like to compare this recipe with Laura's https://www.foodnetwork.ca/recipe/savoury-swiss-chard-tart/

1 deep pie crust, pre-baked in a 9-inch/22-cm spring-form pan, completely cooled

1 tablespoon oil

2 shallots, minced

1 clove garlic, minced

4 ounces bacon, cut into lardons

1 1/2 pounds Swiss chard

3 eggs

1 cup crème fraîche or heavy cream and sour cream combined

1 pinch Salt and pepper

4 ounces gruyère cheese, grated

handful raisins

handful toasted pine nuts

1. Heat the oven to 375°F/190°C. Heat the oil in a sauté pan and fry the shallots until soft and translucent. Add the garlic one minute. Remove to a plate. In the same pan, fry the bacon, and remove with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. (You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes.
2. Beat the eggs together with the crème fraîche. Season with salt and pepper. In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove from the oven and cool. Serve at room temperature.

Untested - Galette des Rois - for the Epiphany

Of the many beneficial teachings I have received from my spiritual teacher, celebrating is one of the most beautiful. Celebrate everything. In this instance I may be using it in a self-serving way - I haven't celebrated the Epiphany since I was a child, but on the day of Epiphany this year, I realized that, while in my childhood my mother would bake a cake and hide a bean and pea to see who will be king or queen of the day, she didn't make a Galette des Rois. Now, I have never eaten a Galette des Rois, but when I looked it up, my imagination was fired up. In the following recipes (there are 4 in this post) there are different bits I'd like to try - how to make pistachio paste; how to make puff pastry (I think I have another recipe for that which is as yet untested); how to make almond paste. Since these recipes come from French sites, I have to translate and convert to North American standards.


http://www.atelierdeschefs.fr/fr/recette/10840-galette-des-rois-au-chocolat.php

https://cooking.nytimes.com/recipes/1019114-galette-des-rois

https://www.thespruceeats.com/galette-des-rois-recipe-1375050


2 rolls puff pastry
For the pastry cream (DO I WANT TO USE MY RECIPE?)
2 eggs
1/4 cup sugar
2 Tbsps flour
1 cup milk
For the almond paste
2 oz butter, melted
4 egg yolks
5.3 oz almond flour
sugar 100 g
Pour l'étape 3
1 egg yolk
water 2 cl
To make the pastry cream
Bring the milk to a slow boil.
Vigorously whisk the egg and sugar together until it turns pale, then add the flour and mix well. Pour in the boiling milk, mix to combine.
Pour the mixture back into the pot and, whisking all the while, bring to a boil. Continuing to whisk, cook for 3 minutes.
Remove from heat and transfer to a bowl. Cover and refrigerate for 1 hour.
To make the pistochio paste
Vigorously whisk the egg and sugar together until it turns pale, then add the pistachio flour and the melted butter and mix until combined.
Fluff up the pastry cream with a whisk, then add the pistochio paste and mix well.
The assemblage
Whisk the egg yolk and water together.
Place the bottom disc of pastry on a cookie sheet. Dab the edges with the egg yolk mixture. Fill the middle of the disc with the pistachio cream and place the second pastry disc on top, sealing the edge and making decorative markings along the edge with a knife.
Brush the top with half of the remaining egg yolk mixture and set aside for 30 minutes.
Brush the top again with the remaining half of the yolk mixture.
Bake in the oven at 180 °C for 40 min.
Allow to cool completely before serving.


Galette des rois au chocolat
Pour la pâte
• Farine de blé : 500 g
• Beurre doux : 400 g
• Eau : 25 cl
• Sel fin : 10 g
Pour la crème
• Chocolat noir : 50 g
• Jaune(s) d'oeuf(s) : 3 pièce(s)
• Sucre en poudre : 70 g
• Poudre d'amande : 70 g
• Beurre doux : 70 g
Pour le montage
• Jaune(s) d'oeuf(s) : 1 pièce(s)
Pour la pâte
Tamiser la farine puis réaliser une fontaine (faire un puits au milieu) sur le plan de travail ou dans un saladier. Placer au centre le sel et les 3/4 de l'eau, puis mélanger du bout des doigts pour dissoudre le mélange. Utiliser le reste d'eau pour humidifier la farine restante et mélanger délicatement sans trop travailler la pâte.
 Lorsque tout est bien incorporé, faire une boule et inciser la pâte en forme de croix pour qu'elle se détende rapidement. La laisser reposer pendant 15 min.
 Pendant ce temps-là, aplatir le beurre de façon à lui donner une forme carrée de 2 cm d'épaisseur.
 Étaler la pâte au rouleau de manière à réaliser un carré d'une taille double de celle du beurre. Mettre le beurre au centre (les pointes du carré de beurre doivent se situer sur les côtés du carré de pâte), puis rabattre la pâte sur le beurre en croix de façon à former un petit carré.
 Égaliser l'épaisseur de la pâte en tapotant dessus avec le rouleau dans les deux sens.
 Commencer alors le "premier tour" : étaler la pâte avec le rouleau en formant un grand rectangle, la longueur doit faire trois fois la largeur, pour 1 cm d'épaisseur.
 Fariner le plan de travail régulièrement, sans excès.
 Plier alors la pâte en "portefeuille" : rabattre un côté au centre, puis l'autre côté au centre également, et rabattre alors les deux ensemble (on appelle ça un "tour double"). Souder en appuyant un peu sur la pâte avec le rouleau, puis donner alors le "deuxième tour".
 Enlever l'excédent de farine puis à l'aide des doigts, marquer la pâte de deux empreintes : cela signifie qu'on a déjà donné deux tours à la pâte (c'est un peu comme un pense-bête). Envelopper la pâte dans un papier sulfurisé pour éviter qu'elle ne sèche, puis la mettre au réfrigérateur pendant 25 min.
 Répéter l'opération des "deux tours" à 2 reprises en laissant la pâte reposer pendant 25 min à chaque fois. Ne pas oublier de marquer la pâte pour savoir où on en est.
 Diviser la pâte en 2 pâton. Les étaler sur une épaisseur de 5 à 8 mm, puis les tailler en disques : un disque de 24 cm de diamètre et l'autre de 26 cm de diamètre. Réserver au froid.
Pour la crème d'amande
Préchauffer le four à 200°C (th. 6/7).
 Faire fondre le chocolat au bain marie.
 Préparer la crème d'amande : Blanchir 3 jaunes avec le sucre, ajouter la poudre d'amande et le beurre mou. Bien mélanger, puis incorporer le chocolat fondu.
Pour le montage
Fouetter un jaune d'oeuf avec un peu d'eau pour réaliser la dorure.
 Sur le premier disque de 24 cm passer la dorure au pinceau sur les bords, garnir de crème en partant du centre sur une épaisseur de 1cm, stopper à 2 cm du bord. Insérer la fève dans la crème. Recouvrir avec le deuxième disque de 26 cm de diamètre, et coller proprement les bords.
 Marquer les bords en quadrillant les côtés avec le dos de la lame du couteau. Dorer et laisser reposer une demi heure au frais, redorer et décorer avec la lame d'un couteau.
 Cuire 10 min dans un four à 200°C (th. 6/7). Puis baisser la température à 180°C (th.6) et finir la cuisson pendant 20 min. Laisser tiédir sur une grille avant de déguster.
Galette des Rois poire-chocolat
• Rouleau(x) de pâte feuilletée : 2 pièce(s)
Pour l'étape 1
• Lait 1/2 écrémé : 50 cl
• Gousse(s) de vanille : 1 pièce(s)
• Oeuf(s) : 3 pièce(s)
• Sucre en poudre : 80 g
• Farine de blé : 50 g
Pour l'étape 2
• Jaune(s) d'oeuf(s) : 1 pièce(s)

• Eau : 2 cl
• Chocolat noir : 100 g
• Poire(s) : 1 pièce(s)
Préparer la crème pâtissière
Dans un bol, battre les oeufs, le sucre et la farine.
 Faire bouillir le lait avec la gousse de vanille fendue et grattée, puis verser le tout sur la préparation précédente et mélanger. Remettre ensuite le tout dans la casserole et cuire pendant 3 min à partir de l'ébullition tout en remuant énergiquement avec le fouet.
 Laisser refroidir la crème, puis la mettre dans une poche à pâtisserie et la réserver au frais.
2Pour le montage
Préchauffer le four à 180 °C (th. 6).
 Éplucher la poire et l'épépiner, puis la couper en lamelles. Concasser le chocolat pour obtenir des pépites.
 Fouetter un jaune d'oeuf avec un peu d'eau pour réaliser la dorure.
 Monter la galette : passer un peu de dorure sur le bord du 1er disque de pâte, puis le garnir de crème sur 1 cm d'épaisseur (ne pas oublier la fève). Ajouter les lamelles de poire et les pépites de chocolat.
 Poser ensuite le 2e disque dessus, bien souder les bords et les marquer en les quadrillant avec la lame d'un couteau, dans un sens puis dans l'autre. Dorer le dessus et laisser reposer au frais pendant 1/2 h.
 Dorer de nouveau et réaliser des dessins avec la lame d'un couteau. Enfourner ensuite à 180 °C pendant 30 min.
 Laisser tiédir avant de déguster.
Galette des Rois à la fleur d'oranger
Pour la crème
• Sucre en poudre : 100 g
• Beurre doux : 100 g
• Poudre d'amande : 100 g
• Jaune(s) d'oeuf(s) : 3 pièce(s)
• Eau de fleur d'oranger : 2 cl


Pour le montage
• Rouleau(x) de pâte feuilletée : 2 pièce(s)
• Jaune(s) d'oeuf(s) : 1 pièce(s)

Descriptif de la recette


1Préchauffer le four à 200 °C (th. 6-7).
2Préparer la crème d'amande : blanchir 3 jaunes d'oeufs avec le sucre, puis ajouter la poudre d'amande et le beurre mou. Bien fouetter pour obtenir une préparation lisse, puis parfumer cette dernière avec l'eau de fleur d'oranger.
3Fouetter 1 jaune d'oeuf avec un peu d'eau pour réaliser la dorure.
 Monter la galette : tailler un bord de 1 cm sur les 2 disques de pâte. Sur le premier fond, coller le 1er bord avec un peu de dorure, puis mettre le 2e dessus. Garnir le tout de crème sur 1 cm d'épaisseur (ne pas oublier la fève), puis refermer avec le 2e disque. Marquer ensuite les bords en quadrillant les côtés avec le dos de la lame du couteau. Badigeonner de dorure puis laisser reposer au frais pendant 1/2 h.
 Dorer de nouveau puis décorer avec la lame d'un couteau.
4Enfourner la galette à 200 °C pendant 10 min. Ramener ensuite la température à 180 °C et poursuivre la cuisson durant 20 min.
Galette des Rois, crème d'amande
Rouleau(x) de pâte feuilletée : 2 pièce(s)
• Sucre en poudre : 100 g
• Beurre doux : 100 g
• Poudre d'amande : 100 g
• Jaune(s) d'oeuf(s) : 4 pièce(s)
1Préchauffer le four à 200 °C.
2Préparer la crème d'amande : blanchir 3 jaunes d'oeufs avec le sucre, puis ajouter la poudre d'amande et le beurre mou.
3Fouetter 1 jaune d'oeuf avec un peu d'eau pour réaliser la dorure.
 Monter la galette : tailler un bord de 1 cm sur les 2 disques de pâte. Sur le premier fond, coller le premier bord avec un peu de dorure, puis mettre le deuxième dessus. Garnir le tout de crème sur 1 cm d'épaisseur (ne pas oublier la fève), puis refermer avec le deuxième disque. Marquer ensuite les bords en quadrillant les côtés avec le dos de la lame du couteau. Badigeonner de dorure puis laisser reposer au frais pendant 1/2 h.
 Dorer de nouveau et décorer avec la lame d'un couteau.
4Enfourner la galette à 200 °C pendant 10 min, puis ramener la température à 180 °C et poursuivre la cuisson durant 20 min.
 Laisser tiédir sur une grille avant de déguster.