Mexican Beans - PUBLISHED

http://www.cakeandedith.com/2010/10/mexican-whole-beans.html

1 - Used borlotti beans and, cooked for this much time, mushed up quite nicely. The skin is a bit tougher than Tiger Eye beans.
2 - tried Cassoulet beans, but the texture was not quite right. Note that I did not cook the beans with bay leaf or broth.
3 - Used Tiger Eye beans again and delicious again.

1 pound dried beans (pinto-like, such as Tiger Eye) beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained*

1 bay leaf

4 cups of broth

1/2 cup bacon fat (or lard or butter or olive oil or any combination of these)

1 large onion, chopped

5 cloves garlic, minced

1 Tbsp chilli powder

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1 tsp salt

1/2 teaspoon cayenne

Mild white cheese to serve

1. Bring to a boil the beans, bay leaf, and enough broth to cover by about one inch (about 4 cups). Lower the heat and simmer the beans for about an hour. Uncover and continue to simmer, stirring occasionally, until the beans are very tender, about (1/2 to 1 hour more?), adding more broth or water as necessary to keep the beans always covered. When the beans are soft, remove pot from heat (beans should be cooked when you take one out and blow on it and the skin splits).
2. In a large, heavy skillet, melt the bacon fat (or whatever combination of fat you choose to use - if going vegetarian, add a few dashes of soy sauce for depth of flavour) and gently fry the onions until soft (with this much fat, it is more of a poaching of the onion). Add the garlic, spices, and salt, and, stirring constantly, cook until fragrant, about 1 minute.
3. Remove the bay leaf from the beans. Pour the onion-garlic mixture into the beans and stir to combine. Cook on low, stirring occasionally, until the flavors combine and the mixture thickens, about 5 to 10 minutes. If needed, add a tablespoon of water at a time to keep the beans from getting dry. 

*A soaking shortcut is to cover the beans with water, bring to boil, boil for 2 minutes, turn off the burner, cover, and let them soak for 2 hours. Drain, rinse, and then start recipe.

Testing - Sweet Chestnut Paste

http://www.chefeddy.com/2009/12/chestnut-paste/
https://food52.com/blog/16144-a-not-nutella-french-spread-for-oatmeal-toasts-yogurt-etc-etc-etc

1 - Success! However, I've rewritten the instructions to make them clearer for myself - for example, I did not remove the inner membrane. I also forgot to add any vanilla (I was just going to use extract). Otherwise, I'm quite pleased with my first attempt!

6 cups/(2 lb 8 oz) chestnuts
1 1/2 cups sugar
1 cup/(8 oz) Water
1 Tbp vanilla extract

1. NOTE: It is best to boil the chestnuts in smaller batches as they will peel much better when being removed fresh out of hot water.
2. Using a knife, cut a X into the flat side of the chestnuts (this hard, don't cut yourself!). 
3. Bring a pot of water to a roiling boil. 
4. Drop in about 15 chestnuts at-a-time and boil for 7-8 minutes; remove with a slotted spoon to a bowl of cool water.
5. Drop in the next 15 chestnuts in the water. Start peeling the soaking nuts of their hard outer shell. 
6. (The following is what I mostly did when I realized that the inner husk could also be removed. It may not need to be this complicated) Keep the chestnuts in a covered container as you peel them. 
7. Once you've peeled the hard husk from all the chestnuts, place the covered container of nuts in the refrigerator. When the chestnuts are completely cool, it should be easier to remove the thin brown membrane wrapped around the soft pale flesh inside.
8. Once peeled of both the outer husk and the inner membrane, place the peeled chestnuts in fresh water and bring to a boil. Reduce the heat to simmer and cook for 15 minutes or until “al dente”; if left too long, they will start to disintegrate in the hot water.
9. Remove them to a colander and allow them to drain completely.
10. In a small saucepan, combine the sugar with 1 cup of water; stir until it comes to a boil. Clip on a candy thermometre and do not touch or stir anymore. From this point on you are essentially bringing the sugar to a candy-making point by realigning the crystals. Any additional water added during this process has no effect on the final outcome.
11. Grind the chestnuts in a food processor.
12. Continue to boil the sugar syrup WITHOUT stirring until you reach 240°F (116°C). Remove from heat and mix in the chestnut mixture. Stir for 5 minutes on medium heat.  Add the vanilla and combine well.
13. Store in a well-sealed container in the refrigerator or freezer.

Testing - Roasted Beets with Vinaigrette

I have to find a better name for this!

1 - The vinaigrette is very subtle, just meant to lighten the earthiness of the beets. I have not tried making this with the basil leaves, which I will indicate as optional. This way the recipe remains seasonal for a longer period. I'm keeping this in the Testing stage because I'm uncertain about the vinaigrette's value in the dish - is it too subtle?

4 large beets, cut in wedges (you can pre-boil the beets about 20 minutes or until fork-tender)
1 tsp grapeseed oil
Salt and Pepper
3 Tbsps grapeseed oil
2 Tbsps apple cider vinegar
1 tsp brown sugar
1/4 cup goat cheese
Optional: 1/4 cup fresh basil leaves, roughly torn, or arugula

1. Pre-heat the oven to 400F.
2. In a bowl, toss the beets with 1 tsp oil, to cover.
3. Arrange the beets in a single layer on a baking sheet and sprinkle over a good pinch of salt, then a generous grinding of black pepper.
4. Roast the beets in the middle of the oven for 20-40 minutes (longer if the beets are raw, shorter if the beets are already boiled).
5. Remove from the oven and allow to cool a bit, or completely, your choice.
6. In the same boil you oiled the beets in (to reduce on dishes), whisk together sugar, vinegar and the remaining oil.
7. Dump the beets into the vinaigrette and toss to cover. Remove the beets from the vinaigrette with a slotted spoon to a serving dish (for serving à la Francaise) or on individual plates (for serving à la Russe). NOTE: if using basil or arugula, remove the beets to another bowl (too bad for the dishes!) and toss with the leaves before transferring to a serving dish or plate.
8. Crumble the goat cheese and sprinkle on top and serve.
9. The remaining vinaigrette can be saved for future use.

Test 1 - Apple and Pork Stuffed Roast Chicken

In translating a recipe for stuffing from Dorothy Heartley's fascinating book Food In England, I developed this roast chicken recipe. Its calorie density makes it definitely good for a hard-working farmhouse crew in the cold of winter.

1 whole chicken
2 Tbsps of bacon fat; or 3 slices bacon
A dozen small onions
5-8 boiled potatoes
Salt and Pepper
1 recipe of Pork and Apple Stuffing

1. Pre-heat the oven to 400F.
2. Meanwhile, if you don't have bacon fat on hand, render the baconslices for their fat over medium heat. If you do have bacon fat on hand, melt it gently in a large pan - no cooking is involved, it just needs to be in liquid form.
3. When peeling the onions, cut off only the brown dry bit of the basal plate and then cut them in quarters so that the layers of onion stay together while roasting.
4. Season the chicken well with salt and pepper.
5. Stuff the bird with the Porc and Apple Stuffing, as full as you can, from both ends. There is no need to truss the bird and it's ok if the stuffing spills out a bit, but it should be moist enough to mold itself into the bird.
6. Once the fat from the bacon has been rendered, toss the onion and the potatoes in the fat just to cover them. Remove them from the bacon fat with a slotted spoon and lay at the bottom of a roasting pan. 
7. Lay the chicken on top of the potato and onion mix, breast up.
8. Pour the remaining bacon fat over the chicken.
9. Roast in the oven, covered, for 45 minutes, then uncover and roast an additional 45 minutes, or until a meat thermometre IN THE STUFFING reads 165F (I say in the stuffing because, being in the centre of the bird, it is the last part that reaches the correct internal temperature to kill any harmful bacteria).
10. Once the stuffing and the breast read 165F on a meat thermometre, remove from the oven and let sit for 10-20 minutes before carving to allow the meat to relax and allow the juices to spread evenly throughout.

Chocolate Oatmeal Cookies - PUBLISHED

http://www.canadianliving.com/food/recipe/oatmeal-chocolate-chip-cookies-12

1 - I'm trying out what I find is an easier way of mixing the ingredients.
1.1 - Yep, it worked! I also added walnuts.
2 - Good without walnuts
3 - Still good... too good.

2/3 cup room temperature butter
1 cup brown sugar
1 egg
2 tsps vanilla
half tsp baking powder
half tsp baking soda
quarter tsp salt
1 +half cup rolled oats
1 +half cup chocolate chips
1/2 cup walnut pieces (optional)
1 cup flour

1. Pre-heat oven to 375F.
2. In a large mixing bowl beat the butter and sugar until pale and fluffy. Whip in the egg and vanilla, then the baking powder, baking soda and salt. Add the rolled oats and chocolate chips and mix until well combined.
3. Finally, add the flour, mixing only until combined.
4. Drop a Tablespoon of dough per cookie on a parchment-paper lined cookie sheet and bake 10-12 minutes.
5. Transfer to racks to cool.

Red cabbage recipes

Beet and Red Cabbage Borscht

Red cabbage recipes

Pumpkin Soup with Red Cabbage and Cumin Seeds (Balkabağı Çorbası)
German-Style Sweet & Sour Red Cabbage Soup

Untested - Braised Lamb with Juniper Berries, Fennel and Sage

Braised Lamb with Juniper Berries, Fennel, Sage

1-1/2 cups dry red wine
2 pounds lamb stew meat (or try goat—see Kitchen Notes)
salt and freshly ground black pepper
olive oil
1 medium red onion, thinly sliced (about 2-1/2 to 3 cups)
4 cloves garlic, minced
1/2 cup finely chopped celery (about 1 rib)
2 tablespoons chopped fresh sage
10 juniper berries, finely crushed with a mortar and pestle
1/2 teaspoon fennel seeds, crushed with a mortar and pestle
2 tablespoons tomato paste
water
2 bay leaves
juice of 1/2 lemon
2 tablespoons chopped Italian parsley

1. Preheat oven to 350ºF. Bring wine to boil in a sauce pan. Reduce heat and simmer until wine is reduced to 3/4 cup, about 7 to 10 minutes (if you overdo the reduction, just add unreduced wine to bring it up to 3/4 cup). Set aside. Meanwhile, pat lamb chunks dry with paper towels and season with salt and pepper. Heat a Dutch oven or other heavy oven-safe pot over medium-high heat. Add 2 tablespoons olive oil to pot; when it begins to shimmer, brown lamb chunks on all sides, working in batches. Transfer browned lamb to plate. You may need to drizzle in a little more oil between batches.
2. Reduce heat to medium and sauté onions with a little salt (again, you may need to add a little oil) until just softened, 5 to 7 minutes, stirring occasionally. Add garlic, celery, sage and crushed juniper berries and fennel seeds and cook for another 5 to 7 minutes.
3. Add wine, 3/4 cup of water, tomato paste and bay leaves and stir, scraping up browned bits. Return lamb and any accumulated juices to the pot and bring to boil. If necessary, add a little more water, but don’t make it too soupy. Remove from heat, cover with lid and place in oven. Braise for about 1-1/2 hours, until meat is almost tender.
4. Finish cooking on the stovetop over low heat for about 1/2 hour. If sauce is too liquid, leave the lid slightly ajar so it will reduce. Conversely, if it gets too dry, add water, a little at a time. Remove from heat. Stir in lemon juice and transfer to individual plates or a serving dish. Top with chopped parsley.

Testing - fårikål: Norwegian Lamb and Cabbage Stew

http://allrecipes.com/recipe/83349/farikal/
http://www.matoppskrift.no/sider/recipe_2118967762.asp#axzz4Lt3aGzoi
http://www.nordicnibbler.com/2010/09/farikal-recipe.html
http://mylittlenorway.com/2008/09/lamb-in-cabbage/

1 - First mistake. I used red cabbage. The colour looked like zombie flesh. Second mistake, I think anyway, is too much water. The flavours were diluted.

1.5 lbs lamb, cubed, with bones in
1/2 of a cabbage head, cut into 8ths
1 tsp black peppercorns
4 juniper berries
1/2 tsp cumin seeds
a generous pinch of salt
Chicken broth (optional)
Potatoes or good crusty bread

1. In a saucepan, layer the ingredients, starting with the lamb, and keep layering until they are all used up.
2. Pour broth or water just until all is covered.
3. Bring to a boil and simmer for 1.5 to 2 hours, or until the meat is meltingly tender.
4. Serve with boiled potatoes or crusty bread.