Testing - Cucumber Salad

http://www.yummly.com/recipe/external/Onion-Cucumber-Salad-1209961

1. The original recipe is quite tart, so Ben added some sugar. I'm not sure how much, therefore I'm continuing to test.
2. Yep, it needed even more sugar. Upped from 2 tsps to 2 Tbsps, we liked it. Let's see if it works again, next time.

3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon dried dill
½ teaspoon salt
2 Tbsps sugar
½ teaspoon ground black pepper
3 medium cucumbers, thinly sliced (about 6 cups sliced)
1 medium red onion, thinly sliced (sweet onion may be substituted)

1. Whisk together olive oil, red wine vinegar, lemon juice, dill, salt and pepper.
2. Add sliced cucumbers and onion to a large bowl and toss with dressing.
If needed, add additional salt and pepper to taste.
3. Cover refrigerated until ready to serve.

Test 1 - Lapin aux pruneaux et à la bière

http://www.cookismo.fr/lapin-aux-mirabelles-et-a-la-biere/9856

1 - The first attempt, while successful, was a bit fraught - it's a new way of flouring meat for a stew, where you add the ingredients one at a time to the cooking meat, instead of dusting the meat beforehand in a shallow dish. It's a dynamic and interesting dance, and one I'd like to get used to - less dishes, less time wasted fiddling with ingredients. I did alter a few things. The salt and peppering instructions, in the original recipe, seems sort of an afterthought. I've sprinkled the meat with a good pinch of both before putting it in the pan. Also, I increased the amount of beer from 1/3 cup to a 1/2 cup...
2 - This time I used frozen Italian prune plums since it's late March and hardly plum season. But I wanted to make this! It changed the dish a bit, and while the fresh Mirabelle are better, this was also very good. Good enough to bump it up to the next level.

1 large shallot, minced
1 Tbsp butter
2 Tbsps oil
1 whole chicken in pieces (or 4 rabbit legs)
1 tsp salt (or to taste)
1/4 tsp pepper
1 Tbsp flour
1/2 cup dark beer
1/3 cup water
1 Tbsp veal broth concentrate
10 small, sweet plums or the equivalent in volume in large plums
1 + 1 Tbsps brown sugar

1. Peel and mince the shallot.
2. Heat butter and oil in a pan until the butter starts to froth. Add the shallot and the meat, skin side down, and fry until golden. Sprinkle each side with salt and pepper before you turn them. Repeat for the other side.
3. Add a Tbsp of brown sugar to caramelize.
4. Add the flour and toss until the meat is coated. (cela s'appelle <<singer>>)
5. Add the beer and allow to simmer for a couple of minutes before stirring everything together.
6. Put the lid on and simmer for about 30-45 minutes (depending on thickness of meat). Internal temperature of the breast 165F.
7. Cut the mirabelles (or other plums) in half and remove the pit.
8. When the thighs are done, plate them and set aside about 10 minutes to allow them to settle. Bring the remaining liquid to a boil to thicken the sauce.
9. Meanwhile, quickly throw the mirabelles and the remaining brown sugar in a pan and caramelize. Be sure to remove the mirabelles from the heat before they lose their shape.
10. Pour the sauce over the thighs and then add the plums.
11. Serve immediately.

Untested - Crab Rolls

http://www.realsimple.com/food-recipes/browse-all-recipes/crab-rolls-recipe

1/2 pound lump or “special” crab meat, or chopped cooked shrimp
1/4 cup mayonnaise
4 radishes, chopped
1 stalk celery, chopped, plus
2 tablespoons celery leaves
1/2 Granny Smith apple, cored and chopped
2 tablespoons fresh lemon juice
salt and black pepper
4 hot dog buns, split
pickles and sweet potato chips, for serving

1. In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

Untested - Radish pickles

http://www.marthastewart.com/316966/salt-and-sugar-pickles#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|316966

http://www.marthastewart.com/336493/quick-pickled-radishes#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|336493

Untested - Radish Side-Dishes - sauteed, roasted, braised

http://www.bonappetit.com/recipe/sauteed-radishes-with-bacon

http://allrecipes.com/Recipe/Sauteed-Radishes/Detail.aspx?evt19=1&referringHubId=1091

http://allrecipes.com/Recipe/Roasted-Radishes/Detail.aspx?evt19=1&referringHubId=1091

http://www.marthastewart.com/344877/roasted-radishes#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|344877

http://allrecipes.com/Recipe/Steamed-Radishes/Detail.aspx?evt19=1&referringHubId=1091

http://allrecipes.com/Recipe/Radishes-Simmered-with-Thyme/Detail.aspx?evt19=1&referringHubId=1091

http://www.marthastewart.com/318907/glazed-radishes#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|318907

http://www.realsimple.com/food-recipes/browse-all-recipes/braised-radishes

Untested - Radish Salads

http://www.marthastewart.com/332417/cucumber-radish-slaw#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|332417

http://www.canadianliving.com/food/quick_and_easy/carrot_radish_and_celery_slaw.php

http://www.marthastewart.com/319260/corn-and-radish-salad#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|319260

http://www.marthastewart.com/338305/cabbage-and-radish-slaw-with-peanut-dres#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|338305

Testing - Radish Top Soup

http://allrecipes.com/Recipe/Radish-Top-Soup/Detail.aspx?evt19=1&referringHubId=1091

A very interesting first try. It tasted like spinach soup. However, the ratios are wrong - one looses interest in the soup after a few spoonfuls. Trying to go from 4 cups of radish tops and 2 potatoes to Martha's suggestion of 2 cups radish tops, but only 4 potatoes, and increasing the cream from 1/3 to 2/3 of a cup. Also, the removing the 5 sliced radishes to replace with a few slices just as a garnish.

2 tablespoons butter
1 large onion, diced
4 medium potatoes, sliced
2 cups raw radish greens
4 cups chicken broth
2/3 cup heavy cream
Radishes, sliced, for garnish (optional)

1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slice garnish.

To Try:

http://www.marthastewart.com/315163/radish-greens-soup#Radish%20Recipes|/274898/radish-recipes/@center/1009726/spring-produce|315163

6 potatoes

1 cup heavy cream

All other ingredients the same.

Garnish with chervil (or tarragon)

Untested - Cabbage and Radish Slaw

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

4 tsp (18 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
1 clove garlic, minced
Pinch each salt and pepper
1/4 cup (60 mL) extra-virgin olive oil
2 carrots
6 cups (1.5 L) finely shredded red cabbage
2 tbsp (30 mL) chopped fresh parsley
1 cup (250 mL) thinly sliced radishes

1. In large bowl, whisk together vinegar, mustard, sugar, garlic, salt and pepper until sugar is dissolved, about 1 minute. Whisk in oil until combined.
2. With vegetable peeler, slice carrots into paper-thin strips. Add to bowl along with cabbage and parsley; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Stir in radishes.

Testing - (Wild) Plum Jam

http://foodviva.com/jam-recipes/plum-jam-recipe/
https://www.nigella.com/ask/how-do-i-know-if-my-jam-has-reached-setting-point

1 - We have loads of wild plums growing on the Valley Home Farm. They look like cherries, but are just small plums. The first tree to ripen is at the drive-way, just about the time the blackberries are just about to ripen. The trees are unkempt and, I believe, could produce a lot more fruit. As it is we got about 5 lbs out of it. The first item on the menu is jam. Straightforward jam! Now, I don't like my jams too sweet, yet I know sugar is required to make jams gel properly. Here's my first Frankenstein.

2 - 2021 - we no longer have loads of wild plums, but I managed to snag some cherry plums anyway. The key to making a nice soft jam or jelly is the heat! If using less sugar, you have to let it boil longer, until a candy thermometre reads the right temperature - 220F. That seems to be the big secret.

2 Tbsps vinegar
1 kg ripe plums
750 g granulated sugar
juice from 1 lemon

1. Fill a large bowl with water and add the vinegar. Soak the plums in the vinegared water for 20 minutes.
2. Pit the plums. I use this home-made method because I have a thing about using simple and available tools.
3. Pour the sugar and lemon juice over the plums and mix thoroughly to cover the plums. Leave to macerate in the sugar overnight.
4. Heat the macerated plum mixture over medium heat until it begins to simmer, stirring occasionally to help the sugar melt.
5. When it 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.
6. To test that your jam is ready, put a dollop on a frozen plate and put back in the freezer for 1 minute. If, when you run your finger through the sweet puddle, it leaves a clear trail that doesn't fill in, your jam is done!
7. For long-term storage, sterilize the jars and lids in boiling water. 
8. Leave 1/2 inch space at the top of the jar when filling it. 
9. Screw lids on until not quite as tight as possible - screw on tight, then loosed by 1/4 turn.
10. Put each jar on a rack in a large pot of boiling water. Jars must not sit directly on the kettle bottom. 
11. Once the pot returns to the boil, begin processing (boiling) time of 10 minutes if using half-pint or smaller jars (235 ml or smaller), 20 minutes for larger. 
12. After the time has elapsed, remove jars to a cloth-covered counter or baking sheet, away from any drafts. Do not move for at least 12 hours — 24 hours is best — so that the jars fully seal and the jam sets.

Harissa Paste - Test 1

1 - Ben and Paula had the paste just as a condiment on cheese and crackers and went bonkers for it!

2 - Seven years later, I make my second batch. I have to remember that it's a bit tedious, but really worth it. This time I used about .5oz of dried ancho and 2.5oz of jalapeno, so I adjusted the remaining ingredients to 3/4 of the recipe. It's still very good.

4 oz dried chillies (of your choice, I used Morita) (or fresh) see NOTES
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
4 cloves garlic
1 tsp salt
Olive oil (minimum 2 Tbsps, see recipe)
Juice from 1 lemon
leaves from 3-5 sprigs of fresh peppermint

1. Put dried chillies in a bowl and cover with boiling water. Leave to soak for 30 minutes.
2. Meanwhile, toast the caraway, coriander and cumin in a dry pan, shaking to prevent burning, until the seeds start to pop and crackle. Remove from heat and grind the seeds in a coffee grinder or a mortar and pestle.
3. Once the chillies are soaked, save the liquid. Seed and stem the chillies and give them a rough chop.
4. In a mortar and pestle or a food processor, combine all the ingredients and process until you get a smooth paste. To achieve the paste consistency, add olive oil and the soaking liquid in equal parts, by the Tbsp-full until the desired consistency is achieved.
5. To store, put in a glass or non-reactive jar and pour a layer of olive oil on top to prevent oxidation.

NOTES

• Chillies and their effect:

1. Guajillo, New Mexico = moderately spicy
2. Arbol, Puya = spicy
3. Chipotle, Morita = smoky
4. Ancho, Mulato, Pasilla = depth of flavour
5. Roasted red sweet pepper = mild

• If you have fresh chillies, use twice as much, eg: 8 oz of fresh for 4 oz of dried
• Powdered chilli like cayenne (super hot) or paprika work just as well at a 1:1 ratio.