Pork Stewed in Beer - Test 1

http://www.recettes.qc.ca/recettes/recette/mijote-de-porc-a-la-biere-85456
http://jaimelerable.ca/recettes/ragout-la-biere-et-lerable
http://jebouffe.com/fr/2012/04/ragout-de-porc-a-la-biere-noire/

1 - I thought this would be a no brainer i stant hit and it wasn't. It is tasty as it is, but too rich. I put in more beer than requested, which may have been the sole culprit, but I also felt that, because of the fattiness of the pork we got, some citrus would be a good addition. And I really like thyme, so will replace the rosemary for more thyme. - I've decided to use the left over meat to make a pot pie.
NOTE: I used the left over meat as pie filling, and although quite rich, it worked really well.
2 - I learned that slow-cookers need a fraction of the liquid usually applied to stews and braising and such. This may explain the strangeness of my first attempt at this recipe. This time 'round, I forgot to put everything together in the morning, so no slow cooker, yet I had to make dinner, so I decided to just make a regular stove-top stew out of it, and it turned out quite nice! Therefore, I am re-re-writing the recipe for a stove-top stew!

1 + 2 Tbsps. vegetable oil
2 onions (12oz/340g), chopped
4 cloves garlic, minced
2 lbs. cubed stewing pork, 1" pieces, fat removed
1/3 cup flour
2 tsps salt
1 tsp pepper
1/4 tsp allspice
1 Tbsp butter
1 bottle of dark beer
1 1/2 cups broth
2 Tbsps brown sugar
3 parsley stems
2 generous sprigs thyme
3 bay laurel leaves
1-2 lbs cabbage, cut into eights
3 carrots, chopped
3 celery stems, chopped
Optional: 3/4 cup garden peas

1. In a large fry pan cook the onion in the 1 Tbsp of fat until soft. 
2. Add the garlic and stir until fragrant, and set aside.
3. Meanwhile, mix together the flour, salt, pepper, allspice. Dredge the cubes of pork in the powder.
4. In the same fry pan you cooked the onion, heat the butter and the rest of the fat in the fry pan.
5. Brown the dredged meat in batches - this can take a while, allow for about a half hour. For the last batch, upend the entire bowl of remaining meat, including any leftover flour that hasn't stuck to the cubes. Brown the meat on all sides.
6. Deglaze with the beer, scraping up all the good brown stuff from the bottom of the pan with a wooden spoon, and add the resting onion/garlic mix.
7. Sprinkle in the brown sugar and tuck in the herbs, then add the broth.
8. Bring to a boil then simmer for 20 minutes before adding the cabbage, celery and carrots (and peas if using).
9. Cook another 25-30 minutes, until the meat is fork-tender and the veg well cooked, and serve with crusty bread.

Untested - GÂTEAU ARDÉCHOIS À LA CHÂTAIGNE ET AU MIEL

http://emma.cuisine.over-blog.com/2015/10/gateau-ardechois-a-la-chataigne-et-au-miel.html

- 300g de farine de blé
- 200g de farine de châtaignes ( que l'on trouve dans des magasins bios ou dans certaines grandes surfaces)
- 100g de sucre fin
- 3 oeufs
- 10 cl de lait
- 20g de beurre
- 1 sachet de levure
- 3 cuillères à soupe de miel (d'Ardèche bien-sûr ou autre!)
- sucre glace

1) Dans une jatte, mélangez les 2 farines ensemble avec la levure.
2) Faites un puits et y mettre les 3 œufs, le sucre, le miel et le lait.
3) Mélangez au fouet jusqu'à obtention d'une pâte à gâteau lisse.
4) Versez dans les moules en silicone (ou autre moule de votre choix)
5) Enfournez dans le four préchauffé à 180°C et cuire pendant 20 minutes pour des petits moules en silicone et 40 minutes pour un grand moule.
6) Laisser refroidir avant dégustation.
7) Saupoudrer de sucre glace.

Untested - Gâteau Magique à la Crème de Marron

https://saveursetgourmandises-nadjibella.blogspot.ca/2014/12/gateau-magique-la-creme-de-marron.html

250 ml de lait entier
65 gr de beurre
2 œufs
55 gr de sucre
53 gr de farine de Châtaigne bio Mon Fournil, sans gluten
3 cuillères à soupe de crème de marron
1 moule de 20 cm.

Préchauffez  le four à chaleur traditionnelle à 160°C (th. 5-6).
Pesez les ingrédients.
Couvrez votre moule de papier sulfurisé fond et côtés.
Beurrez le papier à l'aide d'un pinceau.
Laissez le beurre se figer au frais si nécessaire.
Faites fondre le beurre à feu doux.
Laissez-le tiédir.
Versez le lait dans une casserole.
Faites chauffer.
Réservez.
Séparez les blancs des jaunes d’œufs
Cassez les œufs.
Séparez les blancs des jaunes  dans deux saladiers (un grand pour les jaunes et un moyen pour les blancs).
Blanchissez les jaunes avec le sucre en poudre et la crème de marron jusqu'à ce que le mélange devienne plus clair et mousseux.
Incorporez le beurre fondu.
Mélangez.
Ajoutez  la farine en deux fois.
Mélangez.
Versez le lait tiède en deux ou trois fois.
Mélangez.
Montez les blancs en neige.
Incorporez-les  à l'aide d'une spatule à la préparation précédente en deux fois.
Fouettez-les 5 secondes, à l'aide d'une spatule, pour les casser un peu.
N'essayez pas de les incorporer.
La pâte est liquide, c'est tout à fait normal.
Versez le mélange dans le moule.
Enfournez pour 35 minutes.
Le dessus du gâteau doit être doré et l'intérieur légèrement tremblotant.
Sortez le gâteau du four.
Posez-le sur une grille.
Laissez-le totalement refroidir  avant de tenter de le démouler.
Démoulez le gâteau en soulevant le papier sulfurisé.
Dégustez le gâteau tiède ou faites-le refroidir à température ambiante pendant 1 heure, puis conservez-le au réfrigérateur (au moins 2 heures) jusqu'au moment de servir.
Saupoudrez alors de sucre glace.
Présentez le gâteau magique dans son plat de service ou en parts individuelles.

Untested - Fondant à la crème de marrons

http://www.byacb4you.com/article-fondant-a-la-creme-de-marrons-112720040.html

180 g de crème de marrons
100 g de beurre demi-sel mou
100 g de sucre en poudre
2 œufs
70 g de farine

1-Mettez le four à préchauffer à 180°c.
2-Fouettez les œufs et le sucre dans un saladier pour faire mousser. Ajoutez la crème de marrons, le beurre mou puis la farine.
3-Versez dans un moule à empreinte en silicone pour 6 muffins et faites cuire 10  à 12 minutes suivant votre four.
4-Laissez refroidir un peu avant de démouler délicatement.

Untested - Palet Breton aux Châtaignes

http://www.certiferme.com/recette/recette-palet-breton-aux-chataignes-facon-tartelette-19093.html

0 - I've left the topping aside, because I first want to see what results I can get from the cake. I suspect that something like the Plum Compote with sweet whipped cream will be delightful with this.

2 oz chestnuts, boiled, husked and peeled (link on prep - note that you can stop at #11 (skip #10))
1 2/3 cup flour
1/3 cup sugar
2/3 cup room-temperature butter

1. Grind the peeled chestnuts in a food processor or fruit mill to obtain a damp flour. 
2. In a mixer combine the sugar and the butter until pale before adding the chestnut meal and the flour. Combine by hand or with a wooden spoon and form into a ball. Wrap and put in the refrigerator to rest for at least an hour and up to 72 hours.
3. Roll out onto a floured surface only thick enough to fit in a spring form pan - to measure this, I usually roll out the dough into a thick disc, then use the  base of the spring form pan as a guide to roll out the dough just enough that I have a minimum of dough to cut away from the outside of the base.
4. Bake in a 325F oven for 20 minutes. Remove from oven and let cool on a rack before removing it from the pan.

Pour la Garniture :

6 belles poires
250 g de mascarpone
60 g de sucre

Avec 2 poires, faites une compote.
Mélangez le mascarpone avec le sucre et la compote.
Dans des cercles, mettez le palet, puis le mélange mascarpone/poires et pour finir quelques morceaux de poires coupées en petits dés. Réservez au frais et décerclez avant de servir.

Blancmange - FAIL

http://allrecipes.com/recipe/38210/blanc-mange-english-style/
http://www.geniuskitchen.com/recipe/blancmange-made-with-arrowroot-473400#activity-feed

1 - There is a reason the British are not known for their cuisine. Well, they are, but... This is not a recipe I would like to reproduce. Many versions ask for gelatine, I opted for arrowroot. That may have been a mistake. But there are much better custard recipes, I think I can leave this one.

3 cups milk, divided
2 cinnamon sticks
1 lemon peel, cut into strips
1/4 cup arrowroot flour
1/2 cup white sugar 
1 pinch ground cinnamon
1 teaspoon vanilla extract
3 ounces shaved semisweet chocolate, for garnish

1. In a saucepan, combine the milk lemon peel and cinnamon stick. Bring to a simmer
2. Meanwhile, in a small bowl, combine the arrowroot and sugar. Scoop out a bit of the milk from the saucepan and whisk it into these dry ingredients. 
3. In a thin steady stream, vigorously whisk in the arrowroot mixture and increase the heat to bring the mixture to a gentle boil. Allow it to boil for about 20 seconds while continuing to whisk, then remove it from the heat. 
4. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and the vanilla.
5. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Test 2 - Tarte de purée de châtaigne (Chestnut Cloud Pie)

http://www.europeancuisines.com/French-Chestnut-Puree-Tart-Tarte-de-puree-des-chataignes

1 - Home run right out of the ballpark, first try! I grated 70% dark chocolate on top and served with whipped cream. Brought it to a dinner party with discerning hosts, and it was very much appreciated. Pairs with with perry.
2 - Although I only had 12oz of chestnut paste, I decided to make this cake, anyway, and it worked out really nicely, again. I only had some chocolate chunks which I put on top, and that worked nicely, as well. Ben recommends as an option a little something on the side, like whipped cream. I wonder if some seasonal fruit would also be nice, likely berries.

1 lb sweetened chestnut paste
3 ounces butter
5 eggs, separated (room temperature)
1 Tbsp sugar
Baking chocolate to garnish (to taste)
Optional - whipped cream and/or fresh berries as a garnish

1. Preheat the oven to 350F. 
2. Liberally butter a 9" deep dish pie pan (try a springform pan).
3. Melt the butter and set aside to cool.
4. Using a stand mixer, beat the egg yolks and the chestnut paste together until the mixture lightens; the goal is to beat in as much air as possible. 
5. Continuing to beat the mixture, drizzle in the melted butter. Set aside.
6. In a clean bowl, beat the egg whites to the soft-peak stage; add a Tbsp sugar and continue to beat to the stiff-peak stage. 
7. Mix in a quarter of the egg whites into the chestnut mixture, gentle folding together to conserve as many tiny air bubbles as possible in the egg whites. Add the chestnut mixture to the egg whites, again gently folding them together (it's ok if there are little bits of white, they'll disappear with the baking).
8. Pour the batter into the tin and bake at 350F for 25-30 minutes. 
9. NOTE: Keep an eye on the top. If it starts to get too brown, open the oven door to let some of the heat out and lower the temperature. The tart will puff up considerably while baking. Once removed from the oven, it will start to collapse - this is normal.
10. While still hot, grate fine shavings of bitter baking chocolate over the top of the tart, to taste.
11. Allow the tart to cool completely before serving.
12. Excellent with whipped cream (melted chocolate drizzled over it, thick cream, or pouring custard).

Gâteau aux Noix (Caramel Walnut Cake) - Testing

From The Country Cooking of France by Anne Willan, p. 300, Gâteau Périgourdin 

http://www.cuisineaz.com/recettes/perigourdin-gateau-de-noix-36743.aspx

http://www.cahierdecuisine.com/les-recettes/gateau-perigourdin-r10204.html

https://thetoughcookie.com/2016/05/22/make-dry-caramel/

NOTE: This cake is at its best flavour if made a couple of days before serving, however, the caramel topping should be added shortly before serving as it will go soft after a few hours.

1 - I'm making this for the first time for Christmas. Because I have little luck with Ms. Willan's recipes, and I also have little luck in using egg whites to make cakes rise, for this first attempt I'm chickening out and adding baking powder. I will want to make it again but without baking powder, just to compare. Oh, and I added rum.
NOTES: The cake rose beautifully. It's a bit like a soufflé in that it puffs up higher than the cake tin, but then subsides at the later stages of cooking. The cake is quite fragile, so in the last steps when turning it out, be very careful - I tried turning it out onto a dish towel to make it easier to flip back but the top stuck to the towel and when I flipped it, it also cracked. Once it's cooled completely it is much more solid. It looks good! 

2 - This time I actually got to eat it! So good. However, it was not an unparalleled success. I used some of my early sourdough so the crumbs were too crunchy (ie hard) and the caramel topping was a complete failure - crystalized hard lump clotted on top of the cake. So, I just have to be careful with my ingredients and I'm going to change the caramel topping instructions.

3 - Yes, using proper bread creates a much more pleasant crumb. Now, I don't have a proper flat cake plate, so when I bake my cakes I put them in a regular dinner plate (well, it's a pretty flowery dinner plate with a round center but a square-ish rim, but still not flat) so the edges of the cake gets pushed up and the middle becomes a well. In pouring the caramel over, it pooled and created a thick crust that, when eating, was really awkward because the soft, moist cake would get crushed and crumbled as you tried to break through the caramel crust! Now, I have a few options

   - A) drizzle the hard caramel into threads that criss-cross and layer over the cake

   - B) either on a flat cake plate or with a spatula or both make sure the layer of caramel is quite thin

   - C) figure out a liquid caramel sauce that would soak into the cake

   - D) work out a different kind of topping

   - E) just serve with whipped cream or nothing at all

I'm consulting my lemon loaf recipe to make a caramel syrup. If this doesn't work, I will actually try it the way Anne recommends in her recipe.

4 - I made it with the syrup to soak instead of the candy topping. Not convinced. Ben is unsure about the texture. I used old Commons bread with lots of crust for the ground flour, and that might be part of the mistake. I'm adding a note about the quality of the bread, not sure how this might affect the mass, but the mass seems just right for the cake mix, so that seems like a better metric to use over the vague "2 slices bread".

2 slices day-old white bread, very fine, preferably brioche (75-80gr, fresh)

1 cup walnut pieces (125 g?) (try grating them with a fine grater?)

Pinch of salt

2 tsps baking powder (remove for next time, to test)

1/2 cup (4oz/114gr) + 2 Tbsps. (1oz/28gr) butter

1/3 cup (70g) + 1/3 cup (70g) sugar

1 Tbsp rum

4 eggs, separated

Grated zest of 1 lemon

For the Topping

1/3 cup (66gr) sugar

1/4 1/3 cup water

8 walnut halves

1. When you turn on the oven to preheat to 325F, put the bread in and toast it until it's very dry (about 6 minutes after your oven comes up to temperature).
2. Allow the bread to cool completely. 
3. Meanwhile, grease a 9" cake pan and line it with parchment paper, also buttering the paper. 
4. Grind into a fine crumb the bread and the walnuts and the salt into a coarse powder (a food processor would be the easiest way to do this). 
5. Mix in the baking powder. Set aside.
6. Separate the eggs.
7. Cream the butter and 1/3 cup sugar together. Keep whisking until the sweet butter is soft and light, 3-5 minutes.
8. With the mixer at high speed, add the rum, then, one by one, add the egg yolks, beating well and scraping down the sides after each addition.
9. Beat in the lemon zest.
10. With a wooden spoon gently mix in the walnut mixture. Set aside.
11. Clean the mixer bowl and beat the egg whites until stiff.
12. Gradually add the remaining 1/3 cup sugar and keep whisking until stiff, glossy peaks form (this happens relatively quickly).
13. Take 1/4 of the egg whites and mix them into the butter-and-walnut mixture. Then, dump the butter-and-walnut mixture into the egg whites and, as gently and lightly as possible, with a spatula, fold them in together.
14. Scrape the mixture into the prepared pan.
15. Bake the cake until it pulls away from the sides, and a knife comes out clean, about 40-50 minutes (one recipe recommends 30 minutes only, so start with 40 minutes). 
16. Put in an airtight container and keep for a day or two before serving (ideally).

For the Topping

1. In a small stainless steel (for the light colour) saucepan, pour in the sugar. Shake the pan to evenly distribute the sugar. The layer of sugar shouldn't be too thick to allow for the sugar to heat evenly.
2. Without any stirring (!) heat the sugar over low to medium heat until it starts to melt. This will begin at the edges and this is where caramelization starts. Be patient! DON'T turn up the heat - sugar can burn very quickly.
3. Once the sugar starts to caramelize around the edges, use a rubber spatula to bring the caramel and melted sugar into the middle of the pan.
4. Gently stir to make sure all the sugar is dissolving.
5. Once everything has dissolved, continue to slowly cook watching constantly and closely ('cause it can burn quickly) until you get the colour you want - light caramel colour = sweeter; dark caramel colour is more complex with bitter notes. 
6. And here I'm flying blind. I'm going to try adding water and cooking over low heat until dissolved. I want the caramelized sugar in liquid form so that it seeps into the cake.
7. With a skewer, pierce the hot cake in 12 places right to bottom; pour caramel syrup over the cake.
8. Put in an airtight container and keep for a day or two before serving (ideally).
9. Arrange the final 8 walnut halves on top in a pleasing pattern.
10. ?(To stop the caramelization, sit the pan in cold water and use the caramel quickly while it's hot and before it starts to harden in the pan - you're just cooling the metal of the pan so the cooking stops.)?
11. With the cake on a cookie sheet to catch the drips, pour the topping over the cake, spreading it with a spatula or other flat-ish implement to make a very thin layer. It's ok if it drips over the sides (artfully, of course).
12. Immediately afterwards decorate the cake with the walnuts.
13. When the caramel is still soft but starting to set, lightly mark out pieces - this helps in cutting the cake once the caramel has hardened.

Testing - Damson and Blackberry Pie

https://www.britishlarder.co.uk/damson-and-bramble-plate-pie/

1 - This makes for quite a tart yet delicious filling. I used frozen blackberries and frozen damsons - honestly, in this area the blackberries are long done by the time the little damsons come into season, so I don't know how they could be made seasonally. But with freezing, they make for a lovely fruit dessert in the winter or in the spring before anything fresh is ready to eat. It is tart enough that it should be matched with an ice cream or with a crème anglaise.

1.1 - I made a crème anglaise and I think the problem isn't the accompaniment but there isn't enough sugar. So there! I'm increasing the sugar from 2 Tbsps to 1/3 cup.

2 recipes sweet pie crust
1/2 cup blackberries
1 cup damsons, quartered and stones removed
2 Tbsps ground almonds
1/3 cup brown sugar
a pinch of salt
a pinch of ground ginger (or nutmeg, or cinnamon)
1 egg yolk, lightly beaten with 1/2 teaspoon sugar

1. Preheat the oven to 400°F.
2. Mix together the blackberries, damsons, ground almonds, sugar, salt and ground spice in a mixing bowl. 
3. Line a pie plate with pie dough. 
4. Pile the fruit mixture on to the lined plate, brush the edge of the pastry with water, then gently lay the second round of pastry over the top and press the edges together, crimping the edges to seal. Poke some vent holes in the top and brush the top of the pie with the sweet egg yolk mixture.
5. Bake the pie in the oven for 15 minutes, then reduce the oven temperature to 350°F and bake for another 20–25 minutes or until the pastry is cooked and golden brown. It's recommended to place a cookie sheet underneath to catch drips.
6. Remove from the oven and let the pie rest for 10 minutes before serving. Serve with hot custard, clotted cream, crème fraîche or vanilla ice cream.

Test 3 - Damson Pie 3

https://www.bbcgoodfood.com/recipes/711636/damson-pie

1 - First attempt, not bad in spite of goofs. I blind-baked the crust at the wrong temperature and it went all manky. Interestingly, we ate half the pie hot where the crust seemed non-existent underneath, and the juice from the plums was all runny. The next day, once the pie had cooled, the crust appeared and the plums had gelled.
2 - I blind baked properly; added 1/4 cup sugar to the custard; added 2 Tbsps flour to the plum juice; omitted the honey. Erica felt the plums were less tart, which she missed, but Ben and Chad liked tonight's version better. The extra whites I used to make pasta dough for parsnip ravioli.
3 - This time I made it for Matthew's birthday potluck. I didn't add flour this time, and allowed the pie to cool (almost) completely. The plums were frozen, so I stewed them with the pits in, which I think is better because of the slight almond flavour they give. After stewing, I separated the juices and let the juice and the plums cool while making the rest of the pie, and the juices turned to jelly! Like, completely jellied. So, slight variations could be to

• blind bake the crust, let it cool completely
• stew the plums and strain the juices directly into the cooled crust, pit the fruit and let it cool completely
• mix the hot cream and yolk, allow to cool completely, an pour on top
• bake and allow to cool completely before serving. 

Would there be a noticeable difference? Would the extra effort really make a difference? When I first made it, everything was hot and the plum mixture swirled up into the custard, which was rather pretty and could give a lovely pink marbling effect. But the thicker layer of fruit and juices of tonight's pie was equally appealing. More variations to try!

1 recipe pie crust, baked blind @ 400F for 15 minutes, completely cooled
8oz fresh damsons, washed and pitted
1/4 cup + 1/4 cup sugar
1/4 cup water
1 1/2 cups heavy cream
1/3 cup milk
6 egg yolks

1. Blind bake the crust and let cool completely!
2. Pre-heat the oven to 350F.
3. Stew the fruit with the 1/4 cup sugar and water until soft, about 20 minutes. Remove the pits, and spread the fruit equally across the bottom of the crust.
4. Return the juices to the heat and bring to a boil, stirring occasionally, for 20 minutes more, to get the juices to the jellying stage.  Allow to cool slightly and, before it gels, pour drain the juice in a bowl and whisk in the flour. into the pie crust and over the fruit . Allow this to cool completely and gel.
5. Put the egg yolks in a medium sized bowl. Slowly warm the cream, milk and 1/4 cup sugar in a saucepan. Just before boiling, remove from the heat and, whisking constantly, slowly pour into the egg yolks until the mixture is smooth. Only pour over the fruit once the plum juices have gelled.
6. Scatter the stewed fruit into the pastry case, and pour in the juice. Slowly pour over the custard mixture. 
7. Bake in the oven for about 30-45 minutes or until set.

Testing - Pork pot roast with French lentils

http://misstamkitchenette.com/roti-lentilleverte/#.WjcJlUpKuUk

1 - Good! My timing was off, and the roast sat in its braising liquid for too long and overcooked, but apart from that, all went well. I altered things as I went along as I saw fit, which I've indicated, below.

Part 1 - the ROAST

2-3 lb pork roast (any)
Salt and pepper
1-2 Tbsps cooking fat (veg oil, lard, bacon fat, etc)
1 carrot, sliced
1 onion, sliced
1 celery stalk, diced
1 clove of garlic, minced
Bay leaf
Sprig of thyme
2/3 cup broth (chicken or pork or vegetable or water)

1. Get the cooking pot for the LENTILS ready so that you start to cook the veg for that part of the meal at the same time.
2. Completely salt and pepper the roast.
3. Pick a pot that just fits your roast. It should also have a lid that fits tightly. 
4. Heat the fat in the pot. When the fat starts to shimmer, brown all the sides of the roast, and then set it aside. This will take about 20-30 minutes.
5. Reduce the temperature for the pot, add a little more fat if needed, and cook the carrot, onion and celery with a pinch of salt. One they've started to sweat, add the garlic, bay and thyme, sauté for another minute, then add the liquid, scraping up the bottom to loosen the tasty browned bits, and bring to a boil.
6. Put the roast back into the pot with another sprinkle of pepper (to taste) and cover, cooking at a medium simmer for about 45 minutes or until the internal temperature of the roast is 160F.
7. Use the leftover braising liquid and veg in the reduction of the LENTILS broth.
8. Once cooked, allow the roast to rest, covered, for about 10 minutes before slicing.
9. Rest slices on a bed of the lentils and serve.

Part 2 - the LENTILS

1 lb French du Puy lentils
3 carrots, sliced
1 large onion, small dice
3-4 oz mushrooms, sliced
5 oz bacon, cut into lardons
1/2  cup crème fraîche
1/2 cup red wine (instead of purée ou coulis de tomate)
2 cups chicken stock
1 bay leaf
Pinch of Herbe de Provence
Salt and pepper

1. In a soup pot, cook the bacon and onion together until the onion is soft.
2. Add the carrots and cook 5 minutes.
3. Pour in the wine and cook down until reduced to almost nothing, then throw in the herbs and cook another minute.
4. Add the stock and the lentils and bring to a boil before throwing in the mushrooms.
5. Bring to a simmer and cook 30 minutes.
6. Adjust seasoning with the salt and pepper, and continue cooking until the lentils are soft, another 15 minutes.
7. Once the lentils are perfectly cooked, drain the excess liquid into a wide pan, add the liquid from the braised roast and, while the meat rests, (mix in the crème fraîche) and about 6 Tbsps of the cooked lentils and reduce the liquid by evaporation for about 15 minutes. (At the last, run the lentil broth through a strainer or use an immersion blender.)
8. Pour this liquid back onto the lentils and serve hot, topped by the sliced pork.

Testing - Shredded pork with beans

https://www.bettycrocker.com/recipes/slow-cooker-pork-shoulder-with-white-beans/67dd837a-fadb-4918-9864-a65fb7bc553f

1 - This was good and a bit finicky. I tasted the pork before doing the sauce, and it seemed very good. I suspect that, with the addition of the cheese in the beans, that may be enough variation to ignore the honey sauce. If not, would maple work just as well? How about molasses?

1.1 - I have discovered another recipe for pork and beans where it can all be put in the slow cooker on the same day without soaking the beans overnight. I've included these instructions underlined below.

3 lb boneless pork shoulder roast, trimmed of visible fat
2 Tbsps lard or mild oil
2 tsps salt
1 tsp black pepper

1 lb dry white beans

1 onion, quartered
Bouquet garni of 3 sprigs of parsley, 1 sprig of thyme, 1 small bay leaf
6 cloves garlic, coarsely chopped
2 sprigs fresh sage, minced
1/2 4 cups mild meat broth (chicken or pork)
1/2 cup grated Parmesan cheese (2 oz)
1/4 cup chopped fresh parsley
1/4 cup honey
2 tablespoons balsamic vinegar

1. The night before, bring the beans to boil in plenty of water. Turn off the burner, cover, and let them soak. Next day, drain, rinse, replace the water and add the onion and bouquet garni of parsley, thyme and bay leaf and  bring to a boil. Lower the heat and simmer the beans until tender. When the beans are soft, remove from the heat.
2. Boil the beans for 10 minutes. Let sit in the hot water for an hour.
3. Rub the pork with the oil, then sprinkle over the salt and pepper. Brown each side of the roast in a hot skillet, about 2 to 3 minutes per side. Transfer to the slow cooker.
4. Pour the beans in around the pork including the onion and bouquet garni, then add the garlic and minced sage. Pour in the broth, cover and cook on Low heat setting for 7 to 8 hours; the meat should have an internal temperature of 160F.
5. Turn off slow cooker. Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage.
6. Meanwhile, drain bean mixture in colander set over large bowl; reserve cooking liquid. Return beans to slow cooker. Mash beans with wooden spoon or potato masher, adding 3 to 6 tablespoons reserved liquid to desired consistency. Stir in cheese and 2 tablespoons of the parsley leaves.
7. In a large bowl, beat the honey and vinegar with a whisk. Stir in the pork. Serve the bean mixture topped by the shredded pork and sprinkled with some of the remaining parsley leaves.

Hunter's pork roast - Test 3

http://vindepissenlit.blogspot.ca/2009/07/tcheque-parmi-les-tcheques-roti-de-porc.html
https://www.thekitchn.com/recipe-southern-cabbage-with-bacon-240518
https://www.thespruce.com/roasted-boneless-pork-loin-recipe-995289

1 - The boneless loin roast I used for this first attempt has quite a thick rind of fat, which I left on. Put it in for 40 minutes, then added 20 minutes. That seemed to be enough.
2 - Used a leg roast, bone in, to great effect - very little fat. I didn't have a mortar and pestle so used a rolling pin, a cutting board and a bit of parchment paper, which sufficed. The cabbage was the most challenging - I cut it in slices instead of wedges, which wasn't a bit deal, but there was too much to fit in a reasonably wide high-lipped pan - I ended up working in two batches for the initial browning and then putting everything in together. I'll try it next time in wedges to see if I can get 2lbs of cabbage in at once.

3 - I used a pork loin (pork chops tied together to form a roast), bone-in. It worked really quite nicely! I'm graduating it to Test 1. I just need to do it again! 

4 - This seems to be working just fine. One more time, with feeling!

5 - Everything is great, the flavour is really good, except for the cooking time. I strung together another batch of pork chops, and when I checked at the end of the 1 1/4 hrs, it was at 180F! I'm adding a bit about starting to check the internal temperature earlier.

For 4 people.

1 - THE ROAST (2 hrs)
1 onion, minced
1 bay leaf
1/4 cup chicken broth
2 garlic cloves, pressed
11 juniper berries, crushed
9 allspice berries, crushed
1 tsp ground cumin 

1 tsp salt 

1/2 tsp pepper

3lb pork roast (loin, leg, shoulder, bone in or boneless - will affect cooking time, 25 min. x lb)

1 Tbsp butter
1/2 cup white wine

1. Preheat the oven to 400F.
2. In a roasting pan, pile the minced onion in the middle with the bay leaf on top. Pour in the broth.
3. In a small bowl combine the garlic, juniper berries, allspice and cumin and mix together, using the moist garlic to create a kind of dry paste. Rub all of it over the roast, then place it on top of the little mound of onion.
4. Plop the knob of butter on top of the roast, cover and put in the oven. 
5. Reduce the temperature to 350F after 20 minutes.
6. Continue roasting. Whether or not meat is boned is very important to factor in to avoid overcooking. For boneless, it's about 1 1/4 hours but start checking at 1 hour. For bone-in, it should be about, 1 hour but start checking at 45 minutes. The internal temperature should get up to 150F. (should be about 25 mins per lb)
7. Once cooked, remove the roast and tent it to keep it warm - let it settle for about 10 minutes before carving.
8. Meanwhile, put the roasting pan on a burner and pour in the wine to deglaze the pan. Let the liquid reduce a bit, then pour over the roast as a sauce.

Testing - Roti de porc à la bière avec chou

http://vindepissenlit.blogspot.ca/2013/09/roti-de-porc-du-dimanche-la-biere.html

1 - This did not bake in the proscribed 1.25 hours, more like 2 hours! I'm checking other mustard-crusted pork roast recipes to check on their timing. You'd think that, by now, I would have figured out to do this! ... Checked and, nope, 350F is average - they range from 325 to 375. What was wrong was the internal temperature - I had it at 175F, but it should be 160F. The timing is still off, but by not as much as I thought.

1 cabbage, shredded
3lb pork roast (leg, belly or boneless loin)
1/3 cup grainy mustard
2 garlic cloves
2 large potatoes, quartered
2 cups beer (what kind? original recipe used Heffe Weizen, so, light?)
Salt and Pepper
(optional) culinary flowers (lavender, chives, sage, garlic, citrus, lilac, thyme, oregano, etc)

1. Several hours before cooking the roast, make slits all over it with the tip of a sharp knife and slide a sliver of garlic into each slit as you go - make sure to even distribute the garlic.
2. Preheat oven to 350F.
3. Cook the shredded cabbage in boiling water or steam for 10 minutes (raw cabbage will tend to burn in an roasting oven).
4. Slather the roast with the mustard.
5. Place the potatoes in a roasting pan, followed by the cabbage, to make a bed for the roast.
6. Pour in the beer before laying the meat on top of the veg.
7. Sprinkle with a generous pinch (or two) of salt and a dusting of pepper.
8. If using, sprinkle the roast with the flowers.
9. ??Three to four times, gently shift the veg to allow for even cooking and baste the roast.?? (this seems like overkill. With that amount of time, the veg should cook no problem. Maybe the cabbage dries out?)
10. Roast for 1 1/4 hours for bonless loin, 1 hour for leg or until the internal temperature reads 160F. Remove from the oven and let it settle for about 10 minutes before carving.

Testing - Leftover Lamb Pot Pie

What to do with leftover lamb/mutton hotpot? Expecially when one didn't get the flavouring right? Make it into a pie! In searching the internet, and consulting my books, I believe the best solution to this conundrum is to us the Leftover Chicken Pot Pie recipe and adapt it to lamb. Here goes!
1 - That worked out well. I think any future attempts will depend on the type of recipe used to cook the meat - a liquidy stew vs. a dry stew vs. a roast with dripping etc. Hmmm, how to write instructions on how to make the sauce from such different types of gravy?

1 small potato, diced (can use cooked or raw)
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
1 Tbsp butter
1/2 cup white wine
1 Tbsp fresh rosemary, minced
1 cup lamb/mutton gravy (from leftover stew/hotpot)
1/2 cup crème fraîche
1 Tbsp Worcestershire sauce
1 teaspoon salt
1/4 tsp. pepper
2 heaping cups lamb/mutton, cooked and chopped
A handful of chopped parsley
2 batches of pie crust, uncooked

1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in butter until cooked through and starting to brown, about 10 minutes.
3. Add the wine and cook until completely evaporated. Add the rosemary and cook about a minute.
4. Combine the broth and the crème fraîche and Worcestershire sauce. Dump into the vegetable mixture and stir thoroughly. Stir in the salt and pepper. Cook over medium heat stirring constantly until the broth thickens and gets bubbly.
5. Mix in the meat and parsley and stir to combine well.
6. In a shallow pie pan lined with uncooked dough, pour in the meat mixture and top with the remaining pie dough. Cut slits in the crust to allow steam to escape. Bake for 40-50 minutes or until the pastry is golden brown and the filling is bubbly and heated through.

FAIL - German slow-cooked pork shoulder with red cabbage

I did not like this very much. My diners were very polite about it, but I think they didn't much enjoy it, either. The cabbage was very vinegary and the pork rather bland.

http://www.geniuskitchen.com/recipe/german-crock-pot-pork-with-cabbage-423823
4 cups shredded red cabbage
1 onion, chopped
1⁄2 cup brown sugar
1⁄2 cup apple cider vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
3 lbs boneless pork shoulder

Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.

Untested - Roast Pork with Cabbage and Carraway

https://www.epicurious.com/recipes/food/views/roast-pork-with-cabbage-and-caraway-487
4 teaspoons caraway seeds, crushed in mortar with pestle
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
1 3-pound boneless double-loin center-cut pork roast*
3 tablespoons olive oil
1 large onion, sliced
4 carrots, peeled, sliced on diagonal
2 bay leaves
1 2 1/2-pound head green cabbage, quartered, cored, sliced
1 12-ounce can beer
2 tablespoons light unsulfured molasses
1/2 cup canned beef broth
*Boneless double-loin center-cut pork roast is made by tying two boneless pork loins together. If you can't find one, ask your butcher to prepare it for you.

1. Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
2. Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sauté until cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
3. Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
4. Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.

Untested - Roast porc with braised cabbage and potatoes

https://lacuisinedannie.20minutes.fr/recette-porc-braise-au-chou-911.html

1,2 kg de rôti de porc
2 tranches de lard fumé
2 cuillerées à soupe d'huile
1 chou moyen
12 petites de pommes de terre
Bouquet garni
Ustensiles
1 cocotte
1 grande casserole
1 passoire
Préparation
Faire dorer les lardons dans 2 cuillerées à soupe d'huile, puis faire revenir le rôti dans la même cocotte. Saler, poivrer puis couvrir et cuire à feu doux avec le bouquet garni.

Pendant ce temps: blanchir le chou. Porter une grande casserole d'eau salée à ébullition. Effeuiller le chou, le jeter dans l'eau bouillante, le laisser bouillir 10 mn puis l'égoutter



Ajouter le chou blanchi à la cocotte, couvrir et laisser mijoter 45 mn à feu doux

Éplucher et laver les pommes de terre puis les ajouter à la cocotte et cuire à couvert encore 45 mn toujours à feu doux

Servir le rôti le coupé en tranches avec le chou, les pommes de terre et le jus.

Untested - Roast of porc with cabbage side-dish

http://www.cuisineaz.com/recettes/roti-de-porc-aux-choux-et-aux-lardons-73331.aspx
1 kg de rôti de porc
500 g de choux
150 g de lards
2 bardes de lard
2 douzaines d'oignons grelots
beurre
sel, poivre

Préchauffez votre four à 210°C (th.7).

ÉTAPE 2
Enlevez une à une, les feuilles de chou.

ÉTAPE 3
Lavez-les soigneusement à l’eau courante.

ÉTAPE 4
Versez de l’eau dans une casserole puis posez la casserole sur un feu moyen.

ÉTAPE 5
Salez cette eau puis portez-la à ébullition.

ÉTAPE 6
Plongez-y les feuilles de chou et laissez-les pendant 15 min.

ÉTAPE 7
Ensuite, égouttez le chou dans une passoire.

ÉTAPE 8
Enveloppez votre rôti de porc dans les bardes de lard.

ÉTAPE 9
Prenez un plat allant au four, puis beurrez-le.

ÉTAPE 10
Disposez-y la viande couverte de bardes.

ÉTAPE 11
Épluchez, lavez les oignons puis disposez-les autour de la viande.

ÉTAPE 12
Enfournez le tout pendant 1 h.

ÉTAPE 13
De temps en temps, mouillez la préparation avec l’eau de cuisson qu’elle produit.

ÉTAPE 14
A mi-cuisson, retournez la viande sur un autre coté, et évitez de le piquer.

ÉTAPE 15
Pendant ce temps, sur votre plan de travail, découpez les lards en lardons.

ÉTAPE 16
Mettez ces lardons dans une sauteuse sans matière grasse au feu pour les faire rissoler.

ÉTAPE 17
Ajoutez-y le chou en remuant avec une spatule.

ÉTAPE 18
Laissez cuire le tout pendant 10 min à feu doux.

ÉTAPE 19
Une fois votre viande enveloppée de bardes cuite, sortez-la du four puis découpez-la en tranches.

ÉTAPE 20
Servez les tranches de rôti de porc au four dans une assiette avec la préparation de choux aux lardons.

ÉTAPE 21
Arrosez le plat du jus de cuisson du rôti de porc puis servez le reste en saucière.

Untested - Braised porc and cabbage with mustard

https://keskonmangemaman.blogspot.ca/2016/01/roti-de-porc-braise-la-moutarde-et-chou.html

- 1 oignon jaune (gros)
- 1 kilo 200 de rôti de porc (ou de dinde pour ceux qui ne mangent pas de porc )
- 3 c à soupe de moutarde à l'ancienne
- 20 cl de champagne (ou de vin blanc)
-  2 c à soupe de fond de veau
- 10 cl de crème liquide
- 250 grammes de champignons de paris frais
- 1/2 chou vert
- 1 jus de citron
- 4 c à soupe d'huile de pistache
- 1 c à soupe de mélange salade l'étal des épices
- 12 petites pommes de terre
- sel et poivre du moulin
- huile d'olive

Dans une cocotte déposez l'oignon émincé pour faire un lit à votre rôti , couvrez le de moutarde , salez et poivrez , versez un peu d'huile et le champagne (ou le vin ) dans la cocotte .

Ajoutez les champignons émincés.

Fermez la cocotte avec son couvercle.

Enfournez le tout dans le four chaud th5 (150 °) pour 2 heures de cuisson.

Nettoyez le chou vert , et râpez le finement soit au robot , soit à la mandoline.

Versez le jus d'un citron , salez et poivrez , ajoutez le mélange pour salade et l'huile de pistache (ou de l'huile de tournesol , de noix , de noisette , en fonction de ce que vous avez dans votre placard) .

Laissez macérer au frais .

Faites cuire les pommes de terre à la vapeur.

Au bout de deux heures ôtez le couvercle et laissez cuire encore 30 minutes à découvert , pour que le rôti dore un peu.
Sortez le roti de la cocotte, laissez le reposer sous un papier aluminium pendant que vous préparez la sauce.

Faites chauffer le jus de cuisson du rôti sur feu vif , ajoutez le fond brun et la crème liquide , laissez prendre une ébullition , la sauce est prête.

Servez le rôti à la moutarde avec la salade de chou vert et les pommes vapeur .

C'est une belle assiette bien équilibrée , le chou est croquant et parfumé , c'est un régal , les épices salade lui donnent un parfum extra , c'est encore meilleur le lendemain , n'hésitez donc pas à en faire un peu plus ^^ .

Untested - Porc steamed in cabbage leaves

http://www.marieclaire.fr/cuisine/roti-de-porc-en-feuilles-de-chou,24107,1192190.asp

1 chou vert frisé
1,2 kg de rôti de porc désossé (carré ou épaule) ficelé en rôti
12 très fines tranches de bacon
6 gousses d'ail
30 g de beurre
1 cuillère à  soupe de fond de veau en poudre
sel
poivre
Étapes

1. Faites dissoudre le fond de veau dans un faitout d'eau frémissante, ajoutez le rôti de porc et faites cuire 40 min à  petits bouillons. Laissez ensuite la viande refroidir dans le bouillon puis égouttez-la et réservez.

2. Dans le même temps, nettoyez le chou, séparez les feuilles, ôtez la base dure des tiges et blanchissez les feuilles 10 min dans de l'eau bouillante salée.

3. Salez et poivrez le rôti, emballez-le entièrement dans les tranches de bacon, puis dans les feuilles de chou. Maintenez le tout avec du fil de cuisine.

4. Faites chauffer le beurre dans une cocotte, ajoutez le rôti, 10 cl de bouillon de cuisson et les gousses d'ail non pelées. Couvrez et laissez mijoter 40 min.

5. Ôtez la ficelle et tranchez le rôti. Servez entouré de l'ail en che­mise, avec la sauce en saucière.

Untested - Porc braised with red cabbage and apple

http://gourmand.viepratique.fr/dossiers/legumes/tendances-cuisine-2015-les-choux/roti-de-porc-au-chou-rouge-et-aux-pommes-23624.html

0 - I made this but tried to modify it which didn't work - I tried making it in the slow cooker with only 1/2 cup apple cider vinegar, no broth and no apples. It was icky. I will try this one again but stove-top braised and with the recommended ingredients.

2 Tbsps of butter
2 Tbsps of oil (ex grapeseed)
1 bone-in porc roast (leg or shoulder) of about 3 - 4 lbs
Salt and pepper
2 onions (preferably red, just for the colour), fine slice
2lbs red cabbage, shredded
1 bouquet garni (fresh parsley stalks, thyme sprigs, bay leaves and whole peppercorns)
1/3 cup red wine vinegar
3 Tbsps fine sugar
2 cups meat broth
6-8 sweet apples

1. Heat the oil and butter together in a large deep pot. When quite hot, brown the roast on all sides to add lovely browning flavour. Sprinkle the roast with a good pinch of salt and pepper and set aside.
2. In the remaining oil, cook the onion until it begins to soften.
3. Return the roast to the pot and add the cabbage, bouquet garni, sugar, vinegar and meat broth.
4. Bring to a boil, then lower to a simmer and braise for 45 minutes.
5. Meanwhile, peel and core the apples and cut them in quarters.
6. When the 45 minutes has elapsed, add the apples to the roast, adding more water if too much of the broth has evaporated.
7. Cook, covered, for another 10 minutes or until the internal temperature of the roast is 160F.

Test 2 - Spicy Italian Sausage Pasta

http://photosandfood.ca/2016/07/29/simple-pasta-sausage-oil-garlic/

1 - This is a perfectly serviceable dish - not remarkable but quick and hearty.
2 - Yup, this is good, maybe more than just serviceable. I find it too salty but not so for Ben. I think I will try it with 1/4 tsp less salt next time.

3 - It's been a while since I've made this and I did not succeed this time. I think I just didn't make enough sauce; while the pasta was covered, it didn't really have much sauciness. And it seemed like there was more pasta than anything else, so not a very good meat-to-pasta ratio.

4 - I don't know what I did last time, but it worked out well this time with the instructions I used. I made half the amount of pasta (250g) and used half the amount of the finished sauce to save the other half for later. 

5 - Nope, totally failed at this one again. Bland and boring. I think I either have to retire it permanently or be more stringent and specific about ingredients. I'll give it one more go and be tough about the ingredients. I used tinned tomatoes this time, and didn't like it. There was no (forgive me for using the word) umami that linked the ingredients. Just fine, but not great. I will try with fresh tomato only, and have some good olive oil to drizzle on top. Oh, and I did not have any parsley so that might be part of the failure. 

500gr fusilli
¼ cup of the pasta water
2Tbsps olive oil
3 Italian sausages, shaped into 1/2oz balls
4 large cloves of garlic, sliced thin
½ cup red wine
2 cups fresh tomatoes, roughly chopped (avoid tinned)
½ cup fresh Italian parsley, roughly chopped - essential
1 3/4 tsp salt
½ tsp ground pepper
1 tsp hot pepper flakes (or to taste)
A little extra olive oil for drizzling to serve
Parmigiano Reggiano to shave over each portion of pasta

1. Cook the pasta in salted boiling water until al dente. Reserve ¼ cup of the pasta water.
2. Meanwhile, heat a little oil in a pan and squeeze out the meat of the sausage, forming them roughly into balls. Cook the sausage until it's done and set aside. 
3. Turn down the heat, add a little oil if necessary to sauté the garlic. Once it starts to colour, add the wine and reduce until it's almost gone. Then add the tomatoes, squashing them with the back of a spoon as they cook. 
4. Add the sausage meat and pepper flakes and combine to allow the flavours to mix.
5. Add the pasta, parsley, salt and pepper.
6. Stir well to coat the pasta.
7. Add as much pasta water as desired to create a sauce. Stir to coat well and let cook until all is ready.
8. Plate your portions and shave fresh Parmigiana Reggiani over each dish along with a little drizzle of olive oil.

Testing - Damson Plum Cheese

https://www.theguardian.com/lifeandstyle/2012/sep/07/damson-recipes-hugh-fearnley-whittingstall
https://www.theguardian.com/lifeandstyle/allotment/2011/oct/05/allotments-gardeningadvice1
https://www.bbcgoodfood.com/recipes/spiced-damson-cheese
http://bunscuffle.co.uk/2013/10/damson-cheese-recipe

1 - I did not follow any of these recipes and I'm not sure what I did. Ta-da! However, what I did do was to take the plums I'd made gin with, cooked them, let them cool, then squeezed the pits out of them. I then ran them through the food mill which I discovered is for vegetables and can't do fruit stones. I then cooked the mash at the lowest setting on the stove top, added sugar, cooked it a bit longer until it got so thick that when I ran a spatula along the bottom it took a few for it to close up again. The I boiled some glass jars and when they were still warm slathered a tiny bit of butter inside before putting in the damson mush.
2 - Another shamefully shamefully executed testing. I just used what plums I had left over from making the damson gin. I didn't have my fruit mill handy since I was chicken-sitting at 'Chadica' Farm so I hand-removed the pits and used a food processor to mash everything before forcing through a colander. I taste-tested to get the amount of sweetness I thought it needed and then reduced it for about an hour (I added water while processing because it was too dry to properly go through the machine) and then boiled it, stirring constantly, for about 10 minutes (guessing, again). I did follow the instruction to look for the clear line that stays. But I feel like that is insufficient. I want it to have a soft jujube texture and need to figure out how to do that.

3 - Ok, I finally figured it out. When the fruit 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.

1. Sterilize the jars and lids in boiling water. 
2. Leave 1/2 inch space at the top of the jar when filling it. 
3. Screw lids on until not quite as tight as possible - screw on tight, then loosed by 1/4 turn.
4. Put each jar on a rack in a large pot of boiling water. Jars must not sit directly on the kettle bottom. 
5. 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. 
6. 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.

Mexican Rice - PUBLISHED

http://allrecipes.com/recipe/27072/mexican-rice-ii/
http://www.geniuskitchen.com/recipe/mexican-rice-117892

1 - My first attempt using cayenne pepper worked out quite nicely in spite of not following the recipe. Just as I was to add the garlic and spices I got distracted and I added the liquid instead. I added the rest and let it cook and it turned out quite nice. If, when I follow my own instructions, I find there is little difference in the flavour, I will simplify and adopt my mistake as the actual instructions because it was much easier.
2 - I simplified the recipe by removing the skinning of the tomatoes - if you run them through a food processor or blender, the skins blend along with the flesh, and you don't lose that nutrition. I haven't tried it with fresh jalapeno yet, but suspect it will be different and delicious!
3 - March 20 2018: Made it for a dinner party and it was good!

12 oz fresh tomato, cored
1 onion
3 jalapenos or 1/2 tsp cayenne pepper
2 cups white rice
1/3 cup oil
4 minced garlic cloves
2 cups chicken broth
1/2 tsp cumin
1 1/2 tsp salt
1/2 cup fresh cilantro
1 lime cut into wedges

1. Run tomato and onion through a blender to pulverize and save only 2 cups.
2. If using: Remove ribs and seeds of jalapeno and mince.
3. Rince the rice under cold water for about 1 1/2 minutes to remove starch for a light and dry cooked rice.
4. Heat the oil in a large pan with straight sides until a few grains of rice sizzle when they hit the oil. Fry the rice until it turns golden, about 7 minutes, adding the garlic partway through to get it to caramelize a bit. (NOTE the rice will glom together and get weird, just keep stirring and breaking up the clumps until it dries and stops sticking together)
5. Add the cumin, cayenne (if using) and salt and stir constantly for about a minute before adding the broth and pulverized veg.
6. Bring to a boil and cover. Stir after 15 minutes to combine everything back together (the veg will tend to separate to the sides), then cook another 5 - 15 minutes.
7. Stir in the jalapeno (if using) and allow to rest, off the heat, for another 5 minutes.
8. Serve with lime wedges.

Untested - Sweetbread And Mushroom Pie

https://ifood.tv/pie/pie/pie/pie/102886-sweetbread-and-mushroom-pie

1 lb sweetbreads
2 Tbsps vinegar
1 tsp salt
Savory Pie Crust
1 cup Mornay sauce
(2 Tbsps butter
2 Tbsps flour
3/4 cups milk
1 egg yolk 
1/2 tsp salt
1/2 tsp chopped fresh thyme
dash tsp nutmeg
.75 oz gruyère, grated 
.75 oz parmesan, grated)
1 egg, well beaten
1⁄4 lb mushrooms, thinly sliced
Ground pepper to taste
1⁄4 cup grated parmesan
1 Tbsp egg wash

1. Soak the sweetbreads in cold salted water for 1 hour, then drain.
2. In a saucepan bring 4 cups of water, the vinegar, and salt in saucepan to a boil.
3. Add the sweetbreads, cover, and simmer for 20 minutes. Once cooked, remove with a slotted spoon and dunk in ice water to stop the cooking. 
4. When chilled, remove the outer membrane, cut out tubes and remove any fat. Cut into small cubes.
5. Roll out the pastry on lightly floured surface to 1/8 inch thick, then line a pie dish and pop into the refrigerator as you finish the next steps.
6. Preheat the oven to 425F with the rack on the middle.
7. To make the Mornay sauce, melt the butter in a saucepan and whisk in the flour. Cook until it's just starting to turn golden (to cook out the flour taste). 
8. Whisk in the milk in a steady stream; keep whisking until it turns into a smooth, thick sauce. Mix in the salt, pepper, thyme and nutmeg, then whisk in the egg yolk. Stir in the grated gruyère, and the parmigiana.
9. Beat egg quickly into Mornay Sauce.
10. Meanwhile, in a little butter, saute the mushrooms.
11. Once the Mornay Sauce is finished and the mushrooms have sweated, combine them along with the sweetbreads, salt and pepper and mix well.
12. Turn the filling into the pastry and sprinkle it with the cheese.
13. Pop the pie in the oven and bake, first for 10 minutes, then reduce the oven temperature to 350°F and bake and additional 20 minutes, or until pastry is golden brown.
14. Brush edge of the pastry with egg wash and bake an additional 10 minutes or until pastry is well browned.

Untested - Prebonata de Porc

The Country Cooking of France, Anne Willan, p. 169

I don't know if I've mentioned it, but I'm trying to go as seasonal as possible. Pigs are slaughtered in the fall, therefore I would think this recipe would be ideal for the last hurrah from tomatoes and peppers and, well, of the pig, as well. However, with the advent of freezing technology, I can continue to experiment with this recipe during the winter with the frozen tomatoes and peppers preserved this way because this year, short on help on the farm, I had no time during the height of the season to do any canning.

Pork
2 lbs boneless pork shoulder, cut into cubes
Salt and pepper
2 Tbsps olive oil
2 Tbsps flour
1 1/2 cups coarse red wine
1 1/2 cups veal broth

Sauce (apparently can be used with other meats to equally good effect)
2 Tbsps +  2 Tbsps olive oil
1 onion, chopped
4 garlic cloves, chopped
3 lbs tomatoes, peeled, seeded, cut into strips
1 bouquet garni of Mediterranean herbs
2 red sweet peppers, in narrow strips
4 juniper berries, finely crushed
1 cup coarse red wine

1. Preheat the oven to 350F.
2. Season the pork cubes with salt and pepper.
3. Heat the oil in an oven-ready pot or casserole. Brown the meat on all sides and set aside.
4. To the remaining fat, add the flour and stir until browned. Continue to stir to incorporate the wine. When it begins to boil whisk in the broth and add the meat and bring to a boil before covering and transferring to the oven.
5. Bake, stirring occasionally and adding broth if it looks like it's drying out, until the pork is very tender, about 75 minutes to 1.5 hours.
6. While the pork is stewing, make the sauce by heating 2 Tbsps to fry the onion until it starts to brown. Stir in the garlic and cook until fragrant, then add the tomatoes and the bouquet garni, seasoning with salt and pepper.
7. Simmer over low heat until it cooks and begins to reduce, about 20 minutes. Set aside.
8. Wipe the fry pan and add 2 Tbsps olive oil to fry the peppers with the juniper berries and salt until the peppers wilt. Add the wine and bring to a rapid boil until reduced by at least half. 
9. Incorporate the tomato sauce and continue cooking at a low simmer, uncovered, until the sauce has thickened.
10. When the pork is done, stir in the sauce and simmer another 10-15 minutes to allow the flavours to blend.
11. Serve with a side of pasta or polenta.
12. The dish improves with age.

Testing - Prime Rib Roast with Chocolate Rub

Prime rib is an expensive cut, therefore I've almost never prepared it, tending to opt for the more inexpensive when buying meat. However, now that we're on the farm and buying sides of or whole carcasses of animals, I have the ability to experiment and refine the preparation of all sorts of different cuts of meat, from the fine to the coarse.

1 - Yup, it worked. Not sure about the timing - there was a significant delay between finished cooking and actual serving, like, an hour! So still Testing to actually roast it and serve it within a reasonable time delay.

https://www.ricardocuisine.com/en/recipes/5367-prime-rib-roast-the-ultimate-
https://www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026
https://www.halfbakedharvest.com/coffee-rubbed-prime-rib-roast-roasted-garlic-gorgonzola-butter/
http://www.cookingchanneltv.com/recipes/spice-crusted-prime-rib-of-beef-3784411
http://www.cookingchanneltv.com/recipes/prime-rib-3029637
http://www.recipetips.com/kitchen-tips/t--1315/cooking-prime-rib.asp

Prime rib roast (time to cook dependent on weight of roast)
Spicy Chocolate BBQ Rub

1. From the day before up to 4 hours before roasting, agressively scrub the roast all over with the Chocolate Rub and place it bone-side down and fat-side up on a high-sided roasting pan.(Would the chocolate dripping be good with root vegetables? If so, then the veg should be prepared and the roast placed on top at the same time as it gets rubbed.)
2. If you haven't done so, about 4 hours before roasting take the roast out and leave on the counter to all it to come up to room temperature.
3. Prepare the oven rack near the bottom of the oven. Preheat the oven to 450F and leave at that temperature for about 20 minutes before putting in the roast.
4. (Curious about Ricardo's method of roasting.)
5. Put in the roast - FROM THIS POINT ON DO NOT OPEN THE OVEN DOOR UNTIL THE PROJECTED COOKING TIME HAS ELAPSED! Roast for 30 minutes, then reduce the temperature to 350F. Roast, figuring on about 16- minutes be pound of meat, or until an instant-read thermometer inserted into the meat (away from the bone) registers 115 to 120F (for rare) or 125F for medium rare. Let the roast rest for 20 minutes before carving.
6. Snip the tied bones off the roast, slice and serve. OR Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. 

Sautéed Kale - PUBLISHED

http://www.laaloosh.com/2013/01/21/sauteed-kale-recipe/

1 - This was very tasty. Simple and quick.
2 - Continues to be tasty. All the extra flavours really compliment the kale.

1 large bunch of kale, sliced in thin strips
1 tsp oil
1 small onion, thinly sliced
1/4 to 1/2 tsp red chilli flakes
1/2 cup chicken or vegetable stock
3 cloves garlic, minced (or more to taste)
Juice from 1 lemon (OR serve with lemon wedges)
Salt to taste
Red chilli flakes to garnish

1. Cook the onion, garlic and chilli flakes in the oil until starting to soften. 
2. Add the kale and vegetable stock; cover and lower the heat to obtain a simmer.
3. Cook at least until the kale has wilted; kale can take a lot of cooking. 
4. Uncover and sauté while the stock reduces and thickens into a bit of sauce.
5. Add the lemon juice (if not serving with wedges) and season with salt. Cover and let steam while the rest of your meal finishes cooking.
6. (Optional) Garnish with red pepper flakes and lemon wedges before serving.

Testing - Slow Cooker Lamb Stew

https://www.thespruce.com/crock-pot-lamb-stew-3057954
http://www.foodiful.com.au/recipes/75925/rustic-lamb-red-wine-stew

1 - This did not go over well. I thought it would be like my Irish Stew but it tasted very fatty and too gamey (a flavour I usually like, but this was too much), which makes me think that lots of wine might help. I also decided to switch the potatoes for beans.

1 1/2 cup dry borlotti beans
2 1/2 cups chicken lamb or beef stock
1 bottle red wine (750 ml)
2 Tbsps extra-virgin olive oil butter or mutton lard
2 lbs lamb neck pieces or shoulder chops, trimmed
2 Tbsps flour
3 medium carrots, sliced
2 medium onions, sliced
1 lb potatoes, peeled and thinly sliced, about 5 medium potatoes
1/2 tsp salt
1/8 tsp ground black pepper
4 2 sprigs of fresh thyme

1. Pour the chicken broth into a saucepan and bring to a boil.
2. Soak beans overnight in plenty of water. 
3. Cut the lamb into bite-size pieces. Keep the bones. 
4. Combine the flour with a pinch each of salt and pepper; cover the meat with the flour.
5. Heat the oil in a large skillet over medium-high heat. Add the lamb and cook, turning to brown on all sides. Put in the crock pot.
6. Put the carrots and onions in the same pan, adding oil if necessary, and sautée until starting to brown, then dump in the crockpot. 
7. Add the wine to the hot pan and deglaze thoroughly and then dump into the crock pot along with the broth.
8. Add the beans, salt and pepper to taste along with the thyme.
9. Cover and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW.
10. Sprinkle fresh chopped parsley over the stew and serve hot with thick, crusty bread.

Tips and Variations

Add a small diced rutabaga and/or, sliced parsnips along with the potatoes.
Add frozen peas to the dish about 20 minutes before it's done.

Test 2 - Slow Cooked Lamb Ribs

http://www.delicious.com.au/recipes/silvia-collocas-spicy-slow-cooked-lamb-ribs/30db6505-3526-4d65-8123-42b33ec08348
http://www.thekosherfoodies.com/garlic-rosemary-lamb-riblets-oven/
http://www.thelady8home.com/2013/06/12/slow-cooked-crock-pot-lamb-short-ribs-and-the-mountains-echoed-book-review/

1-Very tasty, and I forgot the lemon thing, which I'll add as an optional element.
2- Made again, it was good, but the cooking time was way off. I wonder if my slow cooker has an inaccurate dial? Anyway, it took 6 hours, I think, to cook.
3- I quite like this as a way of using lamb ribs - crown roasts or roast rack of lamb hasn't been my favored method, at least not so far. I think Ben doesn't mind it but doesn't really like the different textures when you scoop off the flesh from the bone. Anyway, I made it tonight in a pot on the stove with no alteration in the ingredients and it was very tender and flavorful. I'll indicate this second method of cooking in the instructions.
4 - I doubled the recipe and it was quite good. However, I suspect I shouldn't increase the amount of olive oil. I've added a new note about it.

1 lb lamb ribs
2 sprigs rosemary, leaves picked
1/4 cup olive oil
1 tsp chilli flakes
3 garlic cloves, whole
1 onion, peeled and quartered
1/4 cup white wine
Optional (good to lighten the dish in summer) Zest and juice of 1/2 lemon
A pinch of salt
A pinch of pepper

1. Mix the lamb ribs with rest of the ingredients. NOTE - if doubling the recipe, do not increase the quantity of olive oil.
2. STOVETOP - put the mix in a pot so that it half-fills it, bring it to a rapid simmer then turn to low and let gently simmer for a couple of hours.
3. SLOW COOKER - put the mix in the crock pot and cook over low for 6 hours.
4. Transfer the ribs to the crock-pot.
5. Cook on high for ½ hour.
6. Turn the crock-pot on low and cook for 3 6 hours.
7. Before serving, squeeze over lemon juice and sprinkle with zest.
8. Serve with boiled potatoes and a crusty bread.

Test 2 - Indian spiced snow peas

http://edivyaraj.blogspot.ca/2011/03/snow-peas-stir-fry.html

1 - Very good.

2 - It's nice to have so many snow peas around! I did not find that cooking them covered was of any advantage other than, perhaps, speed.

2 cups snow peas, chopped into 1 inch pieces
1 small onion small dice
4 garlic cloves, minced
1/2 tsp Turmeric powder
1/2 tsp cayenne pepper
1/2 tsp Garam Masala
Salt to taste
2 Tbsps oil

1. Heat the oil in a pan and cook onion and garlic for 3 minutes.
2. Add the snow peas, turmeric and salt. Cover and cook until the pods are crisp-tender.
3. Cook, uncovered, an additional 3 minutes, then add the cayenne and garam masala and sauté for 5 minutes.
4. Serve hot with rice.

Testing - Snow Pea Something Pasta

https://www.splendidtable.org/recipes/herbed-sugar-snap-peas-with-goat-cheese

1 - It's recommended to serve cool, but what would it be like hot over noodles?

12 oz fresh sugar snap peas, stems and strings removed
1/8 cup plus 2 Tbsps olive oil
2 medium red shallots or 1 onion, finely chopped
1 Tbsp chopped fresh tarragon leaves
Salt and pepper
8oz fresh tomatoes, cubed
3 to 5oz fresh goat cheese
7 oz chunky pasta

1. Bring a large pot of salted water to a boil. Add the peas and cook until crisp-tender, 2 to 3 minutes. Drain and run under cold water. Set aside.
2. In a large sauté pan, heat the 2 tablespoons olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until they are limp but not brown, 5 to 7 minutes. Add the remaining 1/2 cup olive oil and heat for 1 minute. Turn off the heat and add the chopped tarragon and peas, stirring to coat the peas with the oil, shallots, and tarragon. Add plenty of salt and pepper. Let cool to room temperature, about 15 minutes.
3. Arrange the pea mixture, tomatoes, and cheese on a serving plate; garnish with additional tarragon. Do not mix.

Curried potatoes and beans - PUBLISHED

http://www.vegrecipesofindia.com/french-bean-recipe-indian-recipe-with-french-beans-potatoes/
http://www.spiceupthecurry.com/aloo-beans-recipe/

1 - Lovely! I could likely just do potatoes.

2 - I hadn't made this in a long time. But it's summer and the bean plants (this year growing at Roz and Michael's) are producing food, so it's time to break out the fresh green bean recipes. In making it this time I realized that the measuring system I used is confusing (I've never liked thinks like "2 cups of fresh beans". In fact, I'd prefer if it was more along the lines of "2 hands full of green beans" instead), and in fact there are missing instructions. Making it this time, the potatoes weren't cooked enough when I put in the rest of the ingredients, so the spices got a bit charred and some of the beans blackened while I was trying to finish the potatoes.

3 - Made again to acclaim, but with more alterations. I decreased the cayenne from 1tsp to 1/2 tsp and it was still very hot, but not unpleasantly so. It takes much longer to cook the potatoes to the point described in step 1. Originally it was 3-4 minutes. No. Just, no. I increased the time to 10-15 minutes, and it may in fact be longer. 

4 - The altered cooking time definitely fixes the problem. Additionally, I've been keeping the pan covered when not sauteeing.

8 to 10 oz green beans, cut into 1" lengths
1lb to 1lb 6oz potatoes, cut into wedges
2 Tbsps oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/4 - 1/2 tsp cayenne pepper, to taste
Salt to taste
1/2 tsp garam masala
1 tsp + lemon or lime juice

1. Pour the oil in a saucepan and add mustard and cumin seeds. Turn on the heat to medium-high and, when the mustard seeds start to pop (this is unmistakable), add the potatoes and sautée 10-15 minutes, or until just starting to brown on all sides and getting soft. Keep covered when not actively sautéeing.
2. Add the beans along with the turmeric, cumin, coriander, cayenne and salt. Mix well and sautée another 8-10 minutes or until the veggies are tender.
3. Add the garam masala and the lemon juice, all to just heat up, about 1 minute, and serve. A light drizzle of more citrus juice would not go amiss.

Untested - Cumin-ginger stewed peas

http://www.salon.com/2010/05/15/how_to_cook_peas_fresh_frozen_tender_starchy/

Serves 2-3 as a main course with rice; more as a side

4 tablespoons vegetable oil
2 medium onions, preferably not Vidalia or other very sweet varieties, cut into pea-size dice
2 cloves garlic, chopped fine
1-inch-square chunk of ginger, peeled, chopped fine
1 jalapeño, or a more intense pepper if you’re macho, chopped fine
1 teaspoon whole cumin seeds
½ teaspoon coriander powder
2 teaspoon cumin powder
½ teaspoon red chile powder, or to taste
2 cups shelled peas, about 8 ounces by weight
1 small carrot, cut in pea-size dice
Salt, to taste
Water, or chicken stock if you’re awesome

Heat the oil in a heavy saucepan over medium heat until it flows like water, and add the onions. Stir to coat in the oil, get it to a healthy-sounding sizzle, and turn the heat to medium-low or low. I’m going to tell you now, this is not going to be your favorite part of cooking this dish, because you’re going to have to stir the onions literally every other minute, if not more, until they get an even, dark, rusty brown. You have to keep stirring because if any of the onions brown too quickly, they’ll burn by the time the rest get that dark color. This will take over 20 minutes. But you can start chopping and measuring the other stuff while you wait. Just don’t forget the onions!
When they’re a beautiful rich brown, push the onions off to one side of the pan. Turn the heat back up to medium and add the ginger and garlic, stirring to coat them in oil. They’ll get fragrant quickly; when they smell incredible, add the jalapeño or chili pepper and stir until you smell it, too.
Now add the whole cumin seeds, toasting them until you smell them, then add the rest of the spice powders. Toast them in the oil for a moment, and then stir everything together. Keep stirring, which will help toast and bring out the spices; you’ll feel the spices kind of “grip” the onions, turning the whole mess into a clump.
When the spices have clumped up and darkened a shade, add 1 cup water and bring to a simmer. Give this gravy a taste — the flavors will be great, but probably overly sweet. Season with salt, bringing it back into the savory spectrum, and simmer the gravy so the flavors come together for a few minutes.
Add the peas and more water (or stock) to just barely cover. Bring to a boil, turn down to a simmer and cover, leaving a slight crack for steam to escape.
Give them a stir, taste and adjust with salt after about 5 minutes. Add carrots. Cover and continue simmering.
When I make this dish with tender peas, after about 10-12 minutes simmering they’ll get exactly how I want them: starting to wrinkle, an ugly army green color, but with a smooth, creamy center that’s deeply savory, absorbing all the gingery, spicy flavors. If your peas are a bit starchier, it can take quite a while longer to get to that stage. Just keep cooking, adding more water if necessary. But eventually, they’ll get there, and your friends will be like, “What’s that flavor, son? Butter?” And you’ll say, “No, it’s pea.”

Test 2 - Potage Saint-Germain

Fresh Pea Soup
http://allrecipes.com/recipe/95110/fresh-pea-soup/
https://www.soscuisine.com/recette/potage-saint-germain

1 - Very good indeed and an excellent way to use peas past their prime!

2 tablespoons butter
(1 onion chopped is fine) 2 medium shallots, finely chopped OR 1 leek
2 cups chicken broth
1 cup water
1/2 fresh head of lettuce, chopped
1/4 cup fresh mint, chopped
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent. Pour in the liquids, peas and lettuce, season to taste with salt and pepper. Bring to a boil, then simmer until the peas are tender, in about 15 minutes.
Add the mint and then purée the soup until smooth. Strain back into the saucepan, stir in the cream if using, and reheat to a slow simmer. Check the season and if found wanting, add salt and/or pepper before serving.

Untested - Slow-and-Easy Rack of Lamb

http://allrecipes.co.uk/recipe/34820/slow-cooker-rack-of-lamb.aspx

1lb 8oz rack lamb (2 average sized racks)
1 Tbsp + 2 Tbsps olive oil
2 Tbsps chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 1/4 cups red wine
2/3 cup plum jam
1 tsp lemon zest
3 cloves garlic, roughly chopped
1 onion cut in 8ths
1 tsp minced ginger root

1. Preheat the slow cooker to Auto/Low.
2. In a frying pan over a high heat, warm 1 tablespoon of the olive oil then add the lamb and brown on all sides for about 1 to 2 minutes per side. This will seal in the juices. Remove from the heat and set aside.
3. In a bowl, combine the remainder of the ingredients and mix well. Place the lamb in the slow cooker then pour the mixture over, tossing to ensure a good cover.
4. Cook on Auto/Low for 6 to 8 hours or until the lamb is very tender. Top up with a little wine occasionally if necessary. Serve with juices from the slow cooker.

Untested - Fruity Chèvre Cheesecake

http://thenoshery.com/goat-cheese-cheesecake-with-pistachio-crust-and-cherry-sauce/
http://allrecipes.com/recipe/12254/graham-cracker-crust-i/

Crust
1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
3 whole 1 1/2 cups finely ground graham crackers
¼ cup granulated sugar
3 6 tablespoons unsalted butter, melted

Filling
12 oz mild goat cheese, room temperature
¼ cup granulated sugar
½ cup sour cream, room temperature
2 tablespoons mild honey
¼ teaspoon pure vanilla extract
Pinch of salt
3 large eggs

Cherry Fruit Sauce
1 lbs Rainier cherries fruit, cored or pitted if necessary
½ 1/4 cup sugar
2 1 tablespoon water
1 tsp vanilla extract
1 tablespoon cornstarch
2 tablespoons water

Topping (optional)
Extra fresh fruit to decorate the top.

Candied Pistachios
¼ cup pistachios
2 tablespoons brown sugar
1 tablespoon hot water

1. Heat oven to 375F. Generously grease a 10 in dia. spring form pan.

Crust

1. In the food processor combine graham crackers and pistachios, process Crush the graham crackers to a fine crumb a course grain. 
2. Add the sugar and the melted butter continue to process and blend until it resembles a crumbly cornmeal. 
3. Pour the pistachio mixture into the prepared pan and press evenly along the bottom. 
4. Bake in the oven for 10 - 12 minutes until set. Set aside to cool completely.

Filling

1. Lower oven to 300F.
2. Cream the goat cheese and sugar. Add the sour cream, honey, vanilla, and salt. Add eggs one at a time until well combined.
3. Pour the filling over the cooled crust. 
4. Bake in the oven for 35-40 minutes or until set. Let cool completely on counter.

Cherry Fruit Sauce

Stew the fruit in a pot with the sugar, water and vanilla with the lid on, mixing occasionally until soft.
When the fruits have released their juices remove the lid and keep at a medium simmer until enough of the liquid has evaporated to thicken the juice into a sauce, about 15-20 minutes to my taste, but maybe more or less for yours.Let it cool completely.

Candies Pistachios

Heat oven to 350 degrees. Line sheet pan with parchment paper or silt mat.
Mix brown sugar and hot water together. Toss pistachios in sugar mixture. Pour pistachios on sheet pan. Bake in the oven for 8 to 10 minutes. Let completely cool.

Assembly

1. Once the base and the fruit are completely cooled, remove the cheesecake from the pan, spread the fruit compote on top and, if you have any, decorate with as much or as little fresh fruit as you like.

Remove cheesecake from spring form pan, top with cherries and sprinkle with candies pistachios.

Tomato Chèvre Omelette - PUBLISHED

1 Tbsp butter
1 Tbsp vegetable oil
6 eggs
A generous pinch of salt
1/2 tsp ground black pepper
1/3 cup chèvre cheese
5 large cherry tomatoes in thick slices (Jaune Flamme are real good!)
1 Tbsp minced fresh Oregano
1/2 cup grated Gruyère cheese

1. Melt butter with oil in a 10" oven-proof fry pan or omelette pan.
2. Whisk eggs with salt and pepper until frothy.
3. Pour eggs into hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
4. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
5. Crumble to chèvre across the surface of the omelette, then do the same with the tomato.
6. Sprinkle the oregano over all of this, followed by an evenly distributed layer of Gruyère.
7. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
8. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).

Untested - Roasted salt and vinegar crushed new potatoes

https://www.theguardian.com/lifeandstyle/2015/apr/11/new-potato-recipes-wild-garlic-soup-salad-melted-cheese-salsa

750g small red or brown new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped

1. Preheat the oven to 220C/425F/gas mark 7. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a very large baking tray.
2. Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
3. Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.

Untested - Italian braised peas, broad beans and new potatoes

https://www.theguardian.com/lifeandstyle/2015/apr/11/new-potato-recipes-wild-garlic-soup-salad-melted-cheese-salsa

4 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely sliced
500g asparagus, tips put to one side, stalks finely chopped
400g small Jersey Royal potatoes (or other new potatoes), scrubbed and halved
½ bunch parsley, leaves picked and finely chopped
½ bunch mint, leaves picked and finely chopped
A handful of marjoram leaves, finely chopped (optional)
400g freshly podded broad beans (frozen are fine)
400g freshly podded peas (frozen are fine)
A squeeze of lemon juice, to taste
Extra-virgin olive oil, to finish
Salt and black pepper

1. Place a large, wide pan over a medium-low heat and warm up the oil before adding the onion, garlic and asparagus stalks. Add a good pinch of salt and sweat gently for 10 minutes until soft, but not coloured.
2. Add the potatoes, half the herbs and a splash of water. Stir well, turn the heat down to low, cover with a lid and leave for 15 minutes.
3. Meanwhile, bring a small pan of salted water to the boil and blanch the broad beans for 1 minute before draining. Remove the lid from the wide pan and stir in the broad beans and peas. Season well with salt and pepper and add enough water to come halfway up the vegetables. Cover with a cartouche (a piece of parchment paper cut the size of the pan) and leave to bubble away for a further 15 minutes, lifting the cartouche and stirring occasionally.
4. Taste and check that the broad beans, peas and potatoes are completely soft and tender. Continue cooking if not. Remove the cartouche, stir in the asparagus tips and give them a minute or two to cook through. Stir in the remaining herbs, check the seasoning, then squeeze in a little lemon juice to taste. Finish with a generous glug of extra-virgin olive oil.

Untested - Figs with goat cheese and honey

http://bettyrosbottom.com/2012/07/08/the-10-minute-summer-fruit-and-cheese-dessert/

8 ripe, figs or apricots
4 to 5 ounces chèvre
Honey for drizzling
2 to 3 teaspoons fresh thyme leaves

1. Halve the figs lengthwise. If using apricots, halve and remove the pits. 
2. Divide the cheese between the fruit pieces and mound on top, then drizzle with a little honey. 
3. Sprinkle each serving with some thyme leaves.

Testing - The Art of Eggs - Oeufs Orsini

1 - My lovely book of recipes from Monet's kitchen at Giverny, which I've already mentioned, contains a recipe for eggs that has fascinated me for some time. I finally made it and it is simple, impressive, and tasty. I still have to work out the best baking dish to use though - it wasn't as pretty as I would have liked.
2 - The frustration I have with this recipe is that the yolks become quite unattractive when they cook, but upon re-reading the recipe I realize that the yolks shouldn't float on top of the meringue - the recipe asks for deep holes in the whites, while I was trying to make them float on the surface. BUT I'd like to work out a way of knowing where the yolks are to be able to scoop them out whole, some sort of marker on top. Perhaps a dash of paprika?

6 eggs
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsps. grated Gruyere or Parmigiano
1/4 cup butter cut into small pieces

1. Preheat the oven to 300F.
2. Separate eggs very carefully, pouring whites into a mixing bowl and setting the yolks aside - this is tricky, because the recipe requires that you add the yolks whole and unbroken, separately, at the end. What I do is catch the yolk in my fingers when I'm separating the eggs and then saving them each in their own half-shell. Using my fingers this way is easier for me to not break the yolks. I keep the egg shells in the egg carton.
3. To the egg whites, add the salt beat them until they are very stiff (they should be able to support the weight on a teaspoon without it sinking in.
4. Grease you baking dish (can't make any suggestions yet, I'm still trying to figure out which one would be best, myself) and pour in the egg whites, smoothing and spreading gently with a wooden spoon. Use the spoon to make six fairly deep holes in the whites, evenly spaced apart. Slip one egg yolk into each cavity and sprinkle with pepper, then sprinkle the whole dish with the cheese and dot with the butter (I used less than a 1/4 cup butter and it was delicious).
5. Put the dish on the lowest rack in the oven and bake for 20-30 minutes, or until the yolks are set (I've left it so the yolks are still runny, and the whites were well cooked). Serve immediately, because it gets cold real fast!