Untested - Spiced Pumpkin Cookies

http://www.onceuponachef.com/2012/10/spiced-pumpkin-cookies.html#tabreviews
http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/

3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1/2 cup dark chocolate chips
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups canned pumpkin purée (from one 15-ounce can, though you'll have some left over)
2-3 tablespoons turbinado (or demerara) sugar

1. Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In the bowl of an electric mixer, beat the butter with the white and brown sugars until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin puree (don't worry if the mixture looks somewhat broken). Scrape down the bowl, then mix in the flour mixture on low speed. Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
4. Scoop the dough by heaping tablespoons (preferably using a 1-1/2 tablespoon ice cream scooper) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for about 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on baking sheets, then transfer with a spatula to a wire rack to cool. These cookies are best enjoyed warm out of the oven, or on the same day.

Test 3 NOTE - Pasta e fagioli (Spaghetti with Bean Sauce)

1- Sometimes, failures are awesome. I had a cup of cooked Hidatsa Shield Figure Beans and tried making the Pottage recipe, which requires uncooked beans; I also didn't have any oregano, dry or fresh, on hand, so I substituted with marjoram. It turned out really wet, so I boiled it down, which created a really delicious sauce, which I serve over pasta! Awesome!
2 - A lovely, simple, understated comfort food.
3 - Again used the Hidatsa, but doubled the amount, and changed the instructions a bit to mix the pasta directly into the sauce before serving. I will graduate it to Test 3 even though I've made these changes, and if next time it ends up being as delicious, I will publish it, otherwise I will hold it back.
4 - NOTE : I've slightly altered the recipe, looking up Italian recipes for pasta and beans - there I found that the beans are run through the blender! How exciting! I will try this in my next attempt at this recipe.

5 - Sep 18 2021 - After a few years since last I made this, I made it again and it continues to be very good. I did try to grind the beans, using a food processor for a rough chop. Ben thought it was good like that, but I don't know if, for me, it was that the beans weren't quite cooked (I used purchased Mexican red beans) and were a bit grainy, or if it was the bean skins. Next time I will blender the beans into a fine slurry to see how that goes. No alterations for proportions or anything of the sort.

6 - Jul 17 2022 - This doesn't get made often because dry beans and fresh tomato season don't really go together. But I did make it, and it was good, and I learned some more about it. First, this time around it was obvious that, if I'm mixing the noodles with the sauce, 8oz is definitely too little in terms of dry pasta proportions. I am changing it to 1lb of pasta. Secondly, I made it with pinto beans that started to go soft, and didn't remove the tomato skins. I did a quick pulse in the blender to combine the two, and I feel that the texture is not right, and the skins of both the beans and the tomato are the problem. Next time it may be to liquify in the blender, or it may be to pass the sauce through a sieve, or maybe even both. It could also be that there are two recipes in this - one for firm beans in hot stewed tomato sauce over pasta, the other a creamy bean sauce that happens to have tomato in it.

2 cups cooked white beans (if possible, cooked with bay and thyme in the water)
2 Tbsps olive oil
2-3 cloves garlic, minced
1 bay leaf
1 tsp marjoram, dry
Salt, to taste
1/2  tsp pepper
3 large tomatoes, skinned (to skin, cut an X on the bottom and simmer in water for 1 minute)
2 cups chicken broth
1 tsp fruit vinegar (either, red wine, white wine, plum, apple cider, etc)
Parmesan
1lb pasta

1. Soak the dry beans overnight and then boil in fresh water with a bay leaf and a sprig of thyme until perfectly done (slightly underdone beans will create a mealy texture in the final sauce.)
2. Brown the garlic in the oil; remove the pan from your heat source.
3. Add marjoram and bay leaf and beans, stir in for about a minute more just to allow the flavours to mingle. Remove the bay leaf, season with salt and pepper. 
4. Run this mixture through a blender until smooth, adding a flavorful liquid such as the bean cooking water or broth from step 2 if it gets too thick. (You may want to run this through a sieve to remove any tough skins that haven't ground down enough.)
5. In a separate pot add the tomatoes and the chicken stock. Bring to a boil to cook the tomatoes. 
6. In yet another pot prepare the noodles in salted water.
7. Reduce to a rapid simmer and cook, uncovered, until the liquid reduces by about a third to a half. Stir occasionally. This should take as long as it takes for the pasta water to come to a boil and cook the noodles.
8. Stir in the ground beans to heat through.
9. Add the fruit vinegar (I use plum).
10. Combine the pasta and the sauce before serving.
11. Top with freshly grated Parmesan cheese and fresh ground pepper.

Slowly Cooked Spiced Red Cabbage Soup - PUBLISHED

1 - A really interesting blend of flavours. Was it a fluke, or can I reproduce it?
2 - Yes! And it was good. There was talk of increasing the tartness, so next time I may grate the rind of 1 lemon and add it to the soup instead of just a strip of peel in the spice bag.
3 - Universally good. Still a bit sweet, so I think next time I'll try reducing the sugar and tasting up to the right amount. Did not grate the rind.

4 - This is a slow recipe, or it takes a long time to cook. I have to keep this in mind. And I should also indicate that it's great to have simmering on a wood stove to take advantage of the radiant heat and avoid using gas or electricity by keeping just a stovetop on.

5 - Taking the time to let it cook properly really makes a big difference. Very good.

Cook Time: 2h30min

6 slices smoked bacon (approx. 90g), chopped en lardons
1 large onion (10oz/285g) chopped small
1 large carrot (4 to 5oz/145g) chopped small
1 firm, tart apple, chopped small
1½ tsps. caraway seeds
1 small head (1½ lbs.) red cabbage, diced
¼ tsp pepper
⅛ tsp nutmeg
In a cheesecloth bundle collect: 5 or 6 juniper berries; 3 or 4 whole cloves; 2 fresh bay leaves; a strip of fresh lemon or lime peel (grated instead, maybe?); 1 small cinnamon stick
1⁄4 cup plum vinegar or cider vinegar or red wine vinegar
1 Tbsp dark brown sugar
6 cups chicken stock
2 cups water
1 tsp salt

1. In a soup pot render the fat from the bacon until the meat is crisp. Remove the bacon bits and set aside. If there isn't enough fat at the bottom of the pot, add some oil.
2. Add the onion, carrot, apple, and caraway and cook until the onion is soft. 
3. Add the cabbage and season with pepper and nutmeg. Cover and cook just to wilt the cabbage. 
4. Return the bacon to the pot and add the spices, the vinegar, brown sugar, stock, water and salt, and bring to a boil. 
5. Simmer uncovered until the cabbage is very tender and the soup has thickened/reduced, about 1 to 1½ hours.
6. Adjust the salt to your taste.

Test 1 - Cabbage Soup

http://www.simplyrecipes.com/recipes/cabbage_soup/#ixzz4SN2iuMHp

1 - Excellent, and could be improved upon. The flavouring is good with the spices and heat, and more could make it even better. Maybe rice? A mix of mirepoid-type veggies? Beans? Although if I add beans, then I for sure have to add some seaweed because the methane production could be disastrous.
2 - Added a mirepoid of carrot and celery and it turned it into a very good vegetable soup. Not stellar, but very good... I suppose there's only so much you can do with cabbage soup.

2 tsps oil
1 tsp butter
1⁄2 tsp coriander seeds (or 1⁄4 tsp ground coriander)
1⁄2 tsp fennel seeds (or 1⁄4 tsp ground fennel)
1⁄4 tsp cumin seeds (or 1⁄8 tsp ground cumin)
1⁄4 tsp red pepper flakes
1 medium onion, chopped (about 1 1⁄4 cups)
1 carrot, small dice
1 celery, small dice
4 to 5 cups, packed, 1⁄4-inch wide sliced green cabbage (from about 1 small cabbage)
1⁄2 to 1 tsp salt
15 oz peeled tomatoes
4 cups light unsalted stock
Freshly ground black pepper

1. Grind spices if using whole spices: If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.
2. In a soup pot, sauté the onions, carrot, celery and spices in the oil and melted butter over medium-low heat. Cook until the onions have softened, about 5 minutes.
3. Stir in the sliced cabbage. Add the tomatoes, with their juices, to the pot. Stir to heat through.
4. Add the stock and salt, and simmer for another 25 minutes or until the cabbage is completely cooked. Add more salt to taste.
5. Sprinkle with freshly ground black pepper to serve.

Traditional Cassoulet

Start here, he has interesting things to say, in particular the points about supposed to be a simple country meal and also confit gets cooked twice:
http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html

Then:
http://www.epicurious.com/recipes/food/views/sausage-and-white-bean-cassoulet-14292
http://www.bbcgoodfood.com/recipes/1400/raymond-blancs-cassoulet
https://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/19/how-to-cook-perfect-cassoulet
http://www.foodrepublic.com/recipes/claudettes-classic-cassoulet-recipe/

ALSO:
https://www.ricardocuisine.com/en/recipes/2250-cassoulet

http://www.academie-du-cassoulet.com/le-cassoulet/recettes/

https://www.femina.fr/recette/cassoulet-de-carcassonne-de-julie-andrieu