There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, June 22, 2017

Thumbprint cookies - Test 2

http://allrecipes.com/recipe/25100/jam-filled-butter-cookies/

1 - trying these out with the plum compote. Using original quantity of sugar but suspect I'll want to reduce it.
2 - Fudged this batch. I didn't read the recipe (duh) and threw everything in and only afterwards realized I was supposed to cream the sugar and yolk with the butter. I thought, hey, I'll melt the butter first and try to whisk what I can salvage from the yolk and sugar by separating them from the flour. I did my best but it was a bit of a cock-up and the result were greasy cookies that tasted like raw dough. For those who like to eat lumps of raw cookie dough, this is probably fine. But I like the snap of a shortbread with I eat my thumbprint cookies. So, no changes to recommend, apart from read the darned recipe!!!
3 - Oh, they worked out! Turns out following the recipe is a good idea. The eggs were small so I added an extra yolk to make it 3. The quantity of jam was too small though, so I can be  more generous there. Also, being conservative with the cooking time is a good idea in this oven anyway.
4 - Unlike the last point above, while cooking time is important, some browning is as well. Without browning it tastes like raw cookie dough. Some people might like that, I am not one of them. I would like to be more careful with cooking times to indicate the ideal range.

Makes 20 x 1oz balls

¾ cup (6oz/169gr) butter, softened
½ cup white sugar
2 egg yolks
1¾ cups all-purpose flour
½ cup fruit preserves, any flavor
  1. Preheat the oven to 375°F.
  2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. 
  3. Wrap and put in the refrigerator and rest for one hour or up to 72 hours.
  4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves.
  5. Bake for 8 to 10 10 to 15 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.


Wednesday, June 21, 2017

Chicken Omelettes for Two - PUBLISHED

1 - 3 This continues to be delicious. I have added a few things and removed some. I think the most significant is suggesting chevre cheese as an option. Delicious! But also more specific cooking instructions on how to use a stainless steel pan.

1 Tbsp butter
1 Tbsp vegetable oil
5 eggs
A pinch of salt
A pinch of pepper
a small handful of chives, minced (optional)
1 tsp minced fresh herb such as tarragon, thyme
OPTIONAL 1/4 cup minced fresh lovage (or 1/2 tsp celery seed)
10 oz cubed cooked chicken
4 oz gruyere cheese, grated OR 4 oz chèvre cheese
  1. Melt butter with oil in a 10" oven-proof fry pan or omelette pan, and let it heat up for 5 minutes at medium-low (in a stainless steel pan, this will prevent sticking).
  2. Whisk eggs with salt and pepper until frothy.
  3. Pour eggs into hot pan and start cooking at medium heat. Sprinkle over the liquid egg the chopped herbs. 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. Spread the chicken over the omelette's face. With the egg still uncooked on the surface, (not just slithery but actually jiggly), spread the cheese and slip the pan into the oven and broil
  6. 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).

Tuesday, June 20, 2017

Untested - Shortcake dough

https://www.driscolls.com/recipe/classic-strawberry-shortcake-recipe

2/3 cups chilled butter, cubed
3 1/2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 3/4 cups heavy cream

  1. Preheat oven to 375°F. Grease three 8" round cake pans.
  2. Put the flour, sugar, baking powder and salt in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing in sand).
  3. Stir in the cream with a fork until just moistened. Do not over mix.
  4. Gather dough into a large ball and gently knead on a lightly floured surface, just until smooth (about 5 turns).
  5. Divide dough into 3 equal portions and press each piece of dough into a prepared cake pan, spreading to edges and making as smooth as possible.
  6. Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack then turn out to cool completely on wire rack.

Saturday, June 17, 2017

Testing - Garlic Scape Quiche

http://fiddleheadcreek.com/cooking-with-garlic-scapes/

1 - I am curious about the maple syrup and am charmed at the fresh tarragon, though I doubt it will be enough. I am making 3 quiches, and will try different quantities in each to see what most pleases.

1 blind-baked pie crust
1 1/2 cups of garlic scapes, cut in small pieces (a few left long for decoration
1 tablespoon of butter
1 tablespoon of maple syrup
1 teaspoon of fresh tarragon
1 cup of grated cheddar
4 eggs
1 cup coffee cream OR ½ cup heavy cream + ½ cup milk
  1. Preheat the oven to 375°F. 
  2. Sauté garlic scapes in butter until tender. 
  3. (Optional, sauté a few whole scapes and set aside)
  4. Remove from heat and add the maple syrup, tarragon, salt and pepper to taste. 
  5. Layer the mixture in the bottom of the crust and cover with the cheese. 
  6. Beat the eggs, milk and cream and pour over the filling. 
  7. (Optional, half way through the baking, lay a whole sauteed scape on top for decoration.)
  8. Cook for 35 minutes or until brown on top.
  9. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.

Friday, June 2, 2017

Polenta Broiled With Mushrooms and Cheese - Testing

1 - I removed this from La Mouffette Gourmande - it's a recipe that pre-dates the tiered testing I do, and when I tried to reproduce the polenta crust for another recipe, it wasn't what I was looking for nor what I remembered from the first try. Back to the drawing board!
NOTE: the polenta base was too mild and watery when I coupled it with the meat sauce. I would be better if it was more dense and maybe broiled before adding the toppings for a bit of browning/smokiness.
2 - It's very good but the polenta would be nicer if it was crispy. I got the top to crisp a bit by leaving it longer in the oven, but the underside stays soft.

What can cheese not do? Very little, in fact it may just be the answer we've been looking for to achieve World Peace. For your next beauty pageant, think of that for your speech. In this case cheese elevates plain old polenta and mushrooms for a super simple dish with very few ingredients.
NOTE: when using the Provolone, I'd like to try adding an herb like thyme.

Part 1: the Polenta
3 cups water
1/2 tsp. salt
1 cup cornmeal
1/8 cup extra virgin olive oil
Part 2 - Option 1 - the Mushroom Mixture
2 Tbsps. olive oil
1 1/2 cups 6 ozbutton mushrooms, diced
1 large garlic clove, minced
1 Tbsp. dry white wine
pinch of salt
Part 2 - Option 2
1 - 2 cups leftover meat sauce
Part 3 - the Cheese Topping
1/2 cup 2-3 oz mild hard cheese like mozzarella or gruyere, shredded
1/2 cup 2-3 oz cheddar cheese or 1/2 cup mild provolone cheese, shredded
ground black pepper, Parmesan

  1. Preheat oven to 350F.
  2. In a saucepan, bring the water and salt to a rapid boil.
  3. Add the cornmeal in a thin, steady stream, whisking to prevent lumps, then whisk in the olive oil.
  4. Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking, until the polenta thickens. Remove from the heat and allow to sit 5-10 minutes.
  5. Oil a pie pan and pour in the polenta. Press the mixture into the shape of a pie crust, and prick holes in it as you would for a pie crust. Bake in the oven for 15-20 minutes.
  6. Meanwhile heat the oil in a skillet and sauté the mushrooms and garlic on medium heat until the oil is absorbed, stirring occasionally.
  7. Stir in the wine and add salt, simmering for a few more minutes, until the mushrooms are al-dente.
  8. Preheat the broiler.
  9. Mix the cheeses together, then sprinkle half of it directly on the polenta and add some pepper. Spoon the sauteed mushrooms over this and finish with the rest of the cheese, topping with more pepper.
  10. Broil for 3-5 minutes or until the cheese is golden brown, and serve bubbling hot.