Galettes de Memère (Ginger Molasses Cookies) - PUBLISHED

First attempt, an unparalleled success!
2 - Made again for Christmas 2017 (but at in the New Year because we both got sick) and again, delicious. Gave them to others who also appeared to enjoy them.
3 - Made them again, same results. Good memories!

1 cup Blackstrap molasses
1 cup brown sugar
1 cup lard or butter
1 tsp baking soda
1 tsp ginger powder
1 tsp salt
1/2 cup boiling water
3 3/4 cup flour

1. In a mixer bowl, whip together the molasses, brown sugar and butter until it turns pale.
2. In a separate bowl, combine the baking soda, the dry ginger, salt and flour.
3. When the butter mixture starts to go pale, slow the speed to the slowest! It suddenly and unexpectedly splashes everywhere as soon as you add the the boiling water if the beaters are going too fast. 
4. Mix thoroughly, then slowly add the dry mixture until combined.
5. Cover and refrigerate overnight.
6. Roll into balls (1 oz each), set on cookie sheets and flatten slightly.
7. Cook in 350F oven for 10-12 minutes.

NOTE: can divide the dough and freeze a portion for future use.

Untested - Puff Pastry (pâte feuilletée)

http://empreintesucree.fr/pate-feuilletee/
https://www.youtube.com/watch?v=0ilXxxYl89A&index=1&list=PLu4HdqJHhKwdsTyUTEfmz7_teLjes5rdM

500 g de farine
12 g de sel
75 g de beurre fondu
200 à 250 g d’eau froide
400 g de beurre pour le tourage

Étape 1

1. Mélangez dans le bol de votre batteur muni de la feuille : les 200 g d’eau froide, le beurre fondu, la farine et le sel. Pétrissez à vitesse lente. Si vous n’avez pas de robot pâtissier vous pouvez mélanger à la main.
2. Si la pâte est sèche rajoutez un peu d’eau. Je ne peux pas vous dire à l’avance si il faut 200 g ou 250 g d’eau car cela dépend de l’humidité de votre farine. Votre pâte doit être souple sans coller.
3. Sortez la pâte de votre bol et divisez-la en deux. La recette est ici divisée en deux pour faciliter le tourage, il faudra à chaque fois procéder de manière identique pour les deux pâtons de pâte feuilletée.
4. Formez des carrés et enveloppez-les dans du papier film. Laissez reposer au réfrigérateur pendant minimum 3 heures.

Étape 2

1. Sortez votre pâte et les 400 g de beurre pour le tourage du réfrigérateur et laissez-les à température ambiante pendant 10 minutes.
2. Divisez votre beurre en deux blocs de 200 g. Avec un rouleau à pâtisserie, tapez et étalez le beurre pour former deux carrés d’environs 1.5 cm d’épaisseur. N’hésitez pas à fariner le beurre pour qu’il ne colle pas sur votre rouleau.
3. Pas à pas de la pâte feuilletée
4. Étalez votre pâte en carré, un petit peu plus grand que votre carré de beurre.
5. Placez votre beurre en diagonale de votre pâte et rabattez les 4 coins de la pâte vers le centre. On ne doit plus voir le beurre.
6. Étalez  dans la longueur, repliez un premier tiers de pâte (1 sur la photo), puis le deuxième. On appel cela un tour simple : la pâte est simplement pliée en trois.
7. Faites de même avec le second pâton.
8. Enveloppez vos pâte avec du film alimentaire et laissez-les reposer pendant minimum 2 heures au réfrigérateur.

Étape 3

1. Pas à pas de la pâte feuilletée
2. Il est important de ne pas se tromper dans cette étape : entre chaque tour votre pâte doit faire un quart de tour (droite ou gauche, pas d’importance).
3. Si vous ne savez plus ou vous en êtes : il vous suffit de placer la pâte face à vous avec l’ouverture sur le côté (comme un livre) et de l’étaler ainsi.
4. Vous venez de faire votre deuxième tour simple.
5. Procédez de même avec le seconde pâton, filmez et laissez reposer un nouvelle fois minimum 2 heures.

Étape 4

1. Répétez l’étape 3, sans oublier le quart de tour avant d’étaler votre pâte.
2. Vous venez de finir votre troisième et dernier tour.
3. Votre pâte est terminée. Coupez vos pâtons en deux, ce qui devrait vous donner 4 pâtons d’environs 300 g. Vous pouvez les conserver au congélateur pendant plusieurs mois.
4. Sachez maintenant que si vous voulez utiliser votre pâte feuilletée, il faudra l’étaler et la laisser reposer minimum 3 heures au réfrigérateur avant de la couper et la cuire. Ainsi vous éviterez qu’elle ne se déforme à la cuisson.

Conseils à retenir :

• Respectez les temps de pause minimum, si vous n’avez pas le temps vous pouvez laisser 24, voir 48 heures entre chaque étape.
• N’oubliez jamais de faire le quart de tour à votre pâte, cela permet d’avoir un feuilletage bien homogène.
• Étalez et laissez reposer votre pâte au réfrigérateur avant de la découper. Ainsi elle ne se déformera pas à la cuisson.
• N’hésitez pas a doubler la recette si vous êtes motivés et à stocker votre pâte au congélateur, bien emballée dans un film alimentaire. Cela vous évitera d’avoir à refaire la recette trop souvent.

Untested - Rhubarb Turnovers

http://empreintesucree.fr/chaussons-rhubarbe-fraises/

Chaussons :
300 g de pâte feuilletée
300 g de rhubarbe
90 g de sucre
100 g de fraises
Dorure :
1 jaune d’œuf
2 g de crème liquide

1. Lavez, épluchez puis coupez la rhubarbe en petits tronçons d’environ 1 cm.
2. Versez-la dans une casserole, ajoutez le sucre et mélangez grossièrement.
3. Faites cuire votre rhubarbe à feu doux pendant 50 minutes, sans couvercle pour que l’humidité s’échappe, en remuant de temps en temps (surtout en fin de cuisson).
4. Le temps de cuisson peut varier, cela dépend si votre rhubarbe est très humide ou non. Assurez-vous donc d’avoir une compote bien sèche en fin de cuisson et n’hésitez pas à laisser votre casserole un peu plus longtemps sur le feu si nécessaire.
5. Laissez votre compote de rhubarbe refroidir à température ambiante.
6. Étalez votre pâte feuilletée sur environ 5 mm d’épaisseur.
7. A l’aide d’un emporte-pièce d’environ 10 cm de diamètre, découpez 6 disques de pâte.
8. Étalez ensuite ces disques pour former des ovales.
9. Ne faites pas cette dernière étape si vous utilisez un rouleau de pâte déjà étalé, gardez vos disques tel qu’ils sont, sinon vous risquez d’avoir une pâte trop fine.
10. Garnissez avec un peu de compote de rhubarbe (une bonne petite cuillère, pas plus).
11. Coupez vos fraises en petits morceaux d’environ 1 cm et ajoutez-les à vos chaussons, par dessus la rhubarbe.
12. A l’aide d’un pinceau et d’un peu d’eau, mouillez légèrement tout autour de la compote de rhubarbe, puis fermez vos chaussons.
13. Appuyez bien tout autour pour souder la pâte feuilletée.

Dorure :

1. Mélangez le jaune d’œuf avec les 2 g de crème. Si vous n’avez pas de balance de précision, quelques gouttes de crème suffiront.
2. Badigeonnez les chaussons de dorure à l’aide d’un pinceau.
3. Réservez-les 30 minutes au réfrigérateur pour que la dorure sèche légèrement.
4. Ensuite vous avez le choix, soit vous renouvelez l’opération et attendez à nouveau 30 minutes, soit vous passez à la suite. Dorer une seconde fois permet simplement d’avoir un résultat plus homogène et un peu plus coloré. Ici je n’ai doré qu’une fois.
5. Utilisez l’envers d’un couteau et dessinez le motif que vous souhaitez sur les chaussons.
6. Piquez ensuite un petit trou au milieu pour laissez l’humidité s’échapper pendant la cuisson.
7. Enfournez à 180°C pendant 25 minutes.
8. Vous pouvez ensuite conservez ces petits chaussons rhubarbe et fraises à température ambiante mais évitez les boîtes hermétiques, qui vont ramollir la pâte feuilletée.

Astuces et Conseils à retenir :

• Faites bien sécher votre compote de rhubarbe, si elle est trop humide vos chaussons ne cuiront pas correctement.
• Appuyez bien pour souder les bords des chaussons et éviter que votre compote ne sorte à la cuisson. Si cela arrive c’est peut-être parce que vous avez été trop généreux, essayez avec un peu moins de compote la prochaine fois.
• N’oubliez pas de faire un petit trou sur le dessus des chaussons, avec une pointe de couteau. Cela permet d’évacuer l’humidité pendant la cuisson et réduit également les chances que la compote ne sorte par le côté.

Untested - Bettelmann ou Mendiant ­ou pudding de pain Alsacien

http://www.marmiton.org/recettes/recette_battelman-de-ma-grand-mere-alsace_49245.aspx
http://oe-dans-leau.fr/cuisine-meme-moniq/mendiant%C2%AD-bettelmann-pudding-de-pain-alsacien/
https://recettes.de/mendiant/alsace/top

Vin de pissenlit - Untested

My family isn't known for its boozing, yet we have two dandelion wine recipes. #1 is from my maternal grandmother. #2 is from my maternal grandmother's mother, Léontine Lambert, and they differ! I remember my parents making one of them, only once, as a child, and it was a big deal, and really enjoyed by all. But I don't know which one it was they made...

Recipe #1
2 cups packed fesh dandelion heads, green parts removed
8 cups boiling water
3 oranges sliced thin
3 lemons sliced thin
4 lbs sugar
1/4 cup raisins
2 tsps dry active yeast (or wine yeast, or try making it without yeast but fresh apple or something yeasty)

Make sure all the green has been removed from the dandelion - it will make the wine bitter and spoil it.
Pour boiling water over the flowers and let stand for 24hrs.
Strain through muslin and then add the oranges, lemons and sugar. Mix until sugar dissolves and let stand 48 hrs.
Strain again, this time into a stoneware pot and add the raisins and the yeast.
Leave to ferment one or more weeks.
Strain through muslin again and bottle, leaving the corks loose until the fermentation ends (OR what is that thing when we make wine/cider that allows off-gasing?)
Makes 1 gallon

Recipe #2
1 lb dandelion flowers, NO GREEN PARTS!
16 cups water, boiling, for 20 minutes
4 lbs white sugar
1 orange, sliced thin
1 lemon, sliced thin
1/2 lb Thompson raisins
2 1/4 tsp dry yeast (or wine yeast)

Put the dandelion, boiling water and sugar together in a crystal or granit or non-reactive container. Mix occasionally until sugar dissolves.
Add the fruit and the yeast, mix, and leave to ferment, covered with muslin to prevent insects, for a bare minimum of a month; preferably much more.
Decant into bottles and seal.

Untested - Cretons (pork spread or pâté)

From a newspaper clipping in my mom's recipe box. Here's another one.

1 lb ground pork

1 cup dry bread crumbs

1 onion, grated
1 cup milk
1/4 tsp cinnamon
1/4 tsp ground clove
1 Tbsp dry parsley
Pinch or two of salt and pepper

1. In a saucepan, cook the pork and onion together. Add the milk and spices, and simmer slowly, covered, for an hour, stirring frequently.
2. Add the bread crumbs and stir vigorously until the liquid has been absorbed by the bread and it is evenly distributed.
3. Adjust seasoning.
4. Pour into a mold, weigh it, and refrigerate for a minimum of 4 hours before serving.

Testing - Gâteau de Noix de Brézel (sic) de Grand-Maman Noël

I'm happily excited about deciphering this recipe from my grandmother. She died almost 10 years before I was born, so I never got to know her, but from what I understand she was a consummate cook, trained to be a 'lady' in mid-century Québec society. I'm excited because it's a little link with my grandmother, and the fact that I was able to decipher the recipe means that I've learned so much about cooking and baking! The transcription of her recipe, in French, is here.

1 - Finally made this! How interesting! And I made it for my mother's 80th birthday. The batter for the cake is heavy and thick like that of my apple cake or plum cake, and the frosting is baked on along with the cake! I was worried that it wouldn't rise because I beat it right to the end with an electric beater, but it did. However, it was also very dry. Because my niece who is lactose intolerant was going to partake, I substituted the butter for coconut oil and the milk for soy milk. To try to improve the moistness, next time I will:
   a. fold in the wet mixture and dry mixture instead of beating it to work the batter as little as possible.
   b. try it with the original butter and milk
   c. watch for doneness - I baked for the recommended 45 minutes but that may have been too much. I now know that the meringue remains quite thin, I can test with a toothpick for the cake.

Sponge
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup butter (or 1/4 cup lard, 1/4 cup butter - does this make a difference?)
1 cup sugar
3 egg yolks
1 tsp vanilla
2/3 cup milk

French Meringue Icing
2 egg whites, room temperature
Pinch salt
Pinch cream of tartar
1 (or 1/2 cup) cup sugar
1/2 tsp vanilla
2/3 cup Brazil nuts or pecans (should they be coarsely crushed or chopped?)

1. Pre-heat the oven to 325F.
2. Sift flour after measuring. Mix in salt and baking powder and set aside.
3. Cream the butter until pale, then progressively add the sugar.
4. Add the egg yolks one at a time, beating each one in well before adding the next.
5. Add the vanilla.
6. Alternate adding the milk and flour is small quantities until it is completely mixed and smooth.
7. Line the bottom of two cake pans with parchment paper and grease.
8. Pour in the cake batter and apply the meringue

French Meringue Icing

1. Whisk the egg whites with the salt until you're well into the foamy stage. Sprinkle over the cream of tartar and whisk again until you achieve soft peaks. 
2. While whisking, slowly sprinkle over the sugar until you achieve stiff peaks, then add the vanilla.
3. Spread the meringue over the cake batter and evenly sprinkle with the nuts.
4. Bake in hot oven for about 45 minutes.
5. Allow the cakes to cool completely in their pans before attempting to turn out. The topping will be delicate. be careful as you remove the paper from the bottoms.
6. Layer the cake, and serve with whipped cream (or other icing, but what kind of icing would be good? 

Rhubarb Strawberry Jam - Untested

http://filetfouet.blogspot.ca/2012/07/confiture-de-fraises-et-rhubarbe.html

4 tasses de FRAISES FRAÎCHES, équeutées et coupées en 2 ou en 4, selon la grosseur.
4 tasses de RHUBARBE, en morceaux de 1/2 po.
6 tasses de SUCRE

Amener à ébullition les fruits et le sucre. Lorsque le mélange bout, laisser mijoter à petits bouillons pendant environ 15 minutes ou jusqu'à ce que la confiture nappe une cuillère froide sans couler lorsque l'on passe son doigt.
Verser dans des bocaux chauds et stérilisés et canner selon votre méthode habituelle.

NOTE: For jellying, a candy thermometre needs to go up to 220F. If using less sugar than is recommended in the recipe, the time it takes to reach 220F will be longer.

Rhubarb Cake - Untested

https://www.papillesetpupilles.fr/2015/04/gateau-a-la-rhubarbe.html/

0 - Not sure about this one now. It looks like just another version of one of the other rhubarb cakes I already am testing.

=> for the filling:
500g rhubarb, peeled and cubed into 1" pieces
75g butter, cubed
100g brown sugar

=> for the cake batter
100g butter, cubed
100g brown sugar
3 eggs
200g flour
1/2 cup milk
1 tsp baking powder
1 tsp vanilla sugar

1. Prepare the rhubarb. Remove the ends, peel the stems and wash them. Cut into cubes about 2 cm.
2. Cut 75 g butter into cubes. Put them in a cake pan add the brown sugar and put in the oven for ten minutes at 175F or until the ingredients melt together and lightly caramelize. Remove from the oven and put in the pieces of rhubarb.
3. Preheat oven to 350F.
4. Meanwhile, cut the butter into cubes. Whip it until you get a creamy consistency. Add the sugar and whip again. Then add the eggs, then the flour, the milk, the vanilla and the baking powder.
5. Pour this cake batter over the pieces of rhubarb and cook for 40 minutes.
6. Once baked, take the cake out of the oven and wait 10 minutes before turning it onto a serving dish; it should come out of the mold on its own.
7. Let cool completely before eating.

(moule à manqué de 24 cm)

=> Pour la pâte à gâteau :

100 g de beurre
100 g de sucre roux
3 oeufs bio
200 g de farine
125 ml de lait 1/2 écrémé
1 sachet de levure chimique
1 sachet de sucre vanillé
=> pour la garniture :

500 g de rhubarbe (épluchée)
75 g de beurre
100 g de sucre roux

1. Préparez la rhubarbe. Enlevez les extrémités, effilez-les tiges et lavez-les. Coupez-les en dés d’environ 2 cm de côté.
2. Coupez 75 g de beurre en dés. Mettez-les dans un moule à manqué, ajoutez le sucre roux et mettez au four pendant une dizaine de minutes à 80 degrés, le temps que cela fonde et que cela caramélise légèrement. Sortez ensuite du four et mettez les morceaux de rhubarbe dedans.
3. Préchauffez le four à 180°C (thermostat 6), chaleur tournante.
4. Pendant ce temps, coupez les 100 g de beurre en dés. Fouettez-le jusqu’à obtenir une consistance crémeuse. Ajoutez le sucre et fouettez à nouveau. Incorporez ensuite les oeufs, puis la farine, le lait, le sucre vanillé et la levure chimique.
5. Versez cette pâte à gâteau sur les morceaux de rhubarbe et faites cuire 40 minutes.
6. Au bout de ce laps de temps, sortez le gâteau du four et attendez 10 minutes. Retournez-le ensuite sur le plat de service, il va se démouler tout seul.
7. Laissez refroidir avant de le déguster.

Baked Ham - Testing

I made a lovely baked ham for the St. Patrick's weekend, but waited too long to record what I did. I know that I used the following two recipes to help me figure out the glazing and baking. Upon re-reading, I'm really attracted to Donal's version of the glazing. I remember, for the St. Pat's dinner, I mixed everything together and drizzled it, which was super easy... decisions, decisions!

http://www.donalskehan.com/recipes/honey-mustard-glazed-ham/
https://www.taste.com.au/recipes/maple-honey-mustard-glazed-ham/ccb580ae-856d-43fe-8222-9fba1d796682

1 - I decided to take the middle road. I compared the ingredients and the amount and considering the difference in the size of the hams recommended, and came up with the following. I've adopted the instructions is Donal's version and made the required changes.

2 - Made it again, and it worked nicely. I didn't have whole cloves so I substituted with 1/8 tsp ground clove. I made it with this year's pork, a lovely picnic ham, but our pigs haven't very fatty, so I had a very thin fat cap. Nevertheless, it worked wonderfully.

1/4 cup brown sugar

1/4 cup something sweet and liquid, your choice (molasses, honey or maple syrup or???)

1 Tbsp Dijon mustard

more or less 1Tbsp whole cloves

Optional - 1 bottle apple cider

1. Preheat the oven to 300F.
2. Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat in thin straight lines, being careful not to cut into the meat. Brush the fat with the mustard, then stud with the cloves and sprinkle the sugar on top.
3. Finally drizzle over the liquid sweet stuff and place in a large roasting tin. 
4. If using, pour around the cider.
5. Cook for 1 hour until golden, basting every 15 minutes to ensure an even glaze.
6. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes, covered. The lovely juices left in the pan can be used to make a gravy once you’ve skimmed off any excess fat.

Crêpe-wrapped Apple Terrine - Untested

For 4 crêpes http://www.lapopottedemanue.com/article-30793313.html
3 eggs (3 oeufs)
2 Tbsps butter, melted (10 g de beurre fondu)
1 cup lager (25 cl de bière blonde)
1 cup milk (25 cl de lait)
2 cups flour (250 g de farine)
1 Tbsp (1 cuil. à soupe de sucre)
1 pinch salt (1 pincée de sel)

1. In a large bowl whisk the eggs until uniform. Allow the butter to cool a bit and, still whisking, slowly whisk in the butter. Add the beer and the milk and combine thoroughly. With a wooden spoon mix in the flour, sugar and salt. (Dans un grand bol mélangez le beurre fondu et les œufs. Ajoutez la bière et le lait, mélangez bien. Incorporez la farine avec le sucre et le sel, fouettez énergiquement.)
2. Whisk vigorously until the batter is perfectly smooth. Don't hesitate to put in the blender or food processor if you can't get all the lumps out. (La pâte doit être lisse, exempt de grumeaux. Si cela n'est pas le cas n'hésitez pas à la passer au mixer ou dans votre blender.)
3. Butter a fry pan, heat and cook in thin layers, until golden. (Avec un pinceau en silicone graissez votre pôele, chauffer bien et verser une louche de pâte. D'un joli mouvement de poignet faîtes glisser la pâte partout. Retournez la crêpe une fois la pâte dorée.)

For the filling

http://www.lapopottedemanue.com/article-terrine-de-crepes-aux-pommes-et-caramel-85532426.html
3 Tbsps of butter (40 g de beurre)
4 apples, peeled and cored and cut into 8ths (pommes à cuire)
3/4 cups sugar (150 g de sucre)
2 tsps vanilla extract (La pulpe d' 1 gousse de vanille)

1. Mélanger le sucre avec la pulpe de la gousse de vanille afin d'obtenir un sucre bien vanillé.
2. Eplucher les pommes, les couper en 8 quartiers et ôter les pépins.
3. Melt the butter and add the apples. When the apples are almost cooked, dust the sugar over the apples and sprinkle on the vanilla. When the apples are nearly falling apart, increase the temperature to caramelise. Allow to cool. (Faire fondre le beurre dans une grande poêle et ajouter les quartiers. saupoudrer du sucre vanillé et cuire à feu moyen en remuant de temps en temps. Lorsque les pommes sont presque fondantes, accélérer la cuisson pour les caraméliser. Laisser tiédir.)
4. Using a terrine dish, layer the bottom with a crêpe, allowing the excess to hang over. Divide the apple mixture into 3 portions. Use one portion to create a layer at the bottom. With the remaining crêpes, cut out the shape of the dish. Layer one cut crêpe over the bottom layer of apples. Put in another layer of the apples over this, and lay another cut crêpe over this. Layer the last portion of apples in the terrine dish, and place the last cut crêpe over this. Fold the hanging edges of the bottom crêpe over the top of this last crêpe. Allow to cool completely before putting in the refrigerator to chill. (Tapisser le fond de la terrine avec une crêpe. A l'aide du couvercle, découper au couteau 2 carrés dans chaque crêpes restantes. Alterner les carrés de crêpes et les pommes fondantes en tassant bien. Terminer par un carré de crêpe. Laisser refroidir, couvrir avec le couvercle et mettre au frais une fois froid.)

For the caramel
100 g de sucre
40 g de beurre salé
40 g de créme fraîche

1. For the caramel, put the sugar in a heavy-bottomed pan. Add just enough water to wet the sugar (about 3-4 Tbsps). Set aside. (Préparer le caramel en mettant le sucre dans une casserole à fond épais, et en mettant juste assez d'eau pour le mouiller (soit l'équivalent de 3 à 4 CS).)
2. Melt the butter and add the crème fraîche and heat to avoid chocking the hot sugar. (Dans un bol, faire chauffer le beurre et la créme fraîche 30 s au micro-onde afin d'éviter le choc thermique lors de l'ajout dans le caramel.)
3. Over high heat and stirring frequently, melt the sugar and heat until it turns a lovely amber. IN a slow stream, mix in the butter and cream. (Faire chauffer le sucre sur feu vif en surveillant constamment. Lorsque celui-ci prend une jolie couleur ambrée, hors du feu, ajouter les liquides et mélanger.)
4. Remove from the heat and allow to cool in a lidded container. (Laisser refroidir et stocker dans un pot avec couvercle.)
5. Before serving, heat the caramel until runny.
6. Turn out the terrine onto a serving platter and drizzle the caramel on top. (Au moment de servir, réchauffer 10 à 20 secondes le caramel au Micro-Onde et le verser sur la terrine de crêpes démoulée.)

Rhubarb wine - Untested

https://fr.wikibooks.org/wiki/Livre_de_cuisine/Vin_de_rhubarbe
http://www.marmiton.org/recettes/recette_vin-de-rhubarbe-traditionnel_17143.aspx

https://www.cuisineaz.com/recettes/vin-de-rhubarbe-39374.aspx

http://www.mameilleurecuite.com/alcool-maison/recette/57-vin-de-rhubarbe/

http://www.750g.com/recettes_vin_de_rhubarbe.htm

To Frankenstein - Rhubarb Pie

http://fandetambouille.canalblog.com/archives/2012/09/04/25007340.html

http://www.recettemomix.com/tarte-a-rhubarbe/

https://www.bredele.alsace/recette-tarte-rhubarbe/

http://www.marmiton.org/recettes/recette_tarte-a-la-rhubarbe-rapide_22715.aspx

http://chefsimon.lemonde.fr/gourmets/cuisine-maison-d-autrefois-comme-grand-mere/recettes/tarte-a-la-rhubarbe-et-aux-pralines-rouges-de-saint-genix

Untested - Rhubarb Flan with Meringue

http://empreintesucree.fr/tarte-a-rhubarbe-meringuee/

All ingredients are measured by weight. Use cups to establish alternative measurements for preference.

The pastry (blind bake), completely cooled
http://experimentalmouffette.blogspot.ca/2018/04/shortbread-pie-crust-untested.html
OR http://experimentalmouffette.blogspot.ca/2018/04/untested-oat-flour-pie-crust.html

The filling
750gr fresh rhubarb
20gr  + 30gr sugar
2 eggs
200gr milk

The meringue
4 egg whites (120 gr)
240gr sugar
Pinch of salt
(Optional) 1/2 tsp Vanilla

1. Blind bake the crust at 400F for 15 minutes (use weights). Allow it to cool completely before using to allow the crust to set.
2. Peel and cut the rhubarb into 1/4 inch pieces. (peeling it will allow for more excess water to get pulled out in the next step)
3. Mix the rhubarb with a couple Tbsps of sugar and set in a colander to drain, about 30 minutes (I wonder if I should boil and reduce this sweet liquid?).
4. Meanwhile, whisk together the remaining sugar and egg until it becomes pale, then mix in the milk.
5. When the crust is baked (it can be hot or cool at this stage, it doesn't matter), spread the rhubarb even in the bottom (it will look like a weird jumble and too much, but it will reduce and even out while cooking) and pour the egg mixture over it all.
6. Reduce the oven temperature to 350F and bake the pie for 30 minutes.
7. Reduce the oven temperature, this time to 300F. (keep this in mind as a possible amendment to Cream of Rhubarb Pie if it makes a better meringue)
8. When the filling has baked (it will still be giggly), combine the egg whites and salt in a stand mixer and whisk until soft peaks form.
9. Gradually add the sugar while whisking until stiff peaks form (IF USING VANILLA quickly add the vanilla (don't go too far and make overly dry peaks)).
10. OPTIONAL BUT TO TRY - put meringue in piping bag with attachment of choice and make patterns (see original recipe for an idea)
11. To apply, start at the edges to anchor the topping, spread the meringue over the pie and bake an additional 30 minutes or until the meringue browns nicely.

La pâte brisée :
120 g de farine type 55
10 g de sucre
une pincée de sel
90 g de beurre pommade
33 g d’eau
une cuillère à café de vinaigre blanc

Le flan à la rhubarbe :
750 g de rhubarbe
20 g de sucre
2 œufs
30 g de sucre
200 g de lait

La meringue française :
120 g de blanc d’œuf
240 g de sucre (1 1/4 cup)

Vous pouvez préparer la pâte la veille, puis le jour J façonnez votre fond de tarte et faites dégorger votre rhubarbe pendant qu’il repose au réfrigérateur. Il ne reste plus qu’à cuire la tarte !

La pâte brisée :
Vous pouvez trouvez la recette plus détaillé de la pâte brisée ici.
Soit vous avez un robot pâtissier et vous pouvez faire votre pâte dedans, à l’aide de la feuille. Soit vous n’en avez pas et vous pouvez la faire à la main sur votre plan de travail ou dans un grand bol.
Versez dans votre bol (ou sur le plan de travail) la farine, le sucre et le sel.
Ajoutez le beurre pommade et mélangez. La pâte doit être légèrement sablée.
Ajoutez l’eau et le vinaigre blanc puis mélangez jusqu’à obtenir une pâte homogène.
Déposez-la dans du papier film et laissez-la reposer une heure au réfrigérateur.
Sortez votre pâte du réfrigérateur et étalez-la en farinant bien votre plan de travail pour qu’elle n’accroche pas.
Foncez votre tarte dans votre moule ou cercle, piquez le fond avec une fourchette et laissez-la reposer à nouveau une heure au réfrigérateur.
Faites précuire le fond de tarte à 170°C chaleur tournante pendant 10 minutes.

Le flan à la rhubarbe :
Lavez, épluchez et coupez la rhubarbe en tronçons d’un centimètre. Ajoutez les 20 g de sucre et mélangez.
Laissez-la dégorger dans une passoire pendant 20 à 30 minutes.
Préparez le flan : dans un bol mélangez les œufs et le sucre, puis ajoutez le lait.
Versez la rhubarbe dans votre fond de tarte précuit (il peut être encore chaud ça n’a pas d’importance), ajoutez le flan et enfournez pendant 30 minutes à 180 °C.

La meringue française :
Montez à l’aide d’un robot pâtissier muni du fouet ou d’un fouet électrique les blancs d’œuf. Puis ajoutez le sucre petit à petit.
Versez la meringue dans une poche munie de la douille de votre choix et faites un joli décor sur votre tarte (encore une fois ce n’est pas grave si elle est encore chaude).
Si vous voulez reproduire le décor que j’ai fait en meringue sur ma tarte à la rhubarbe, il faut simplement une douille cannelée et suivre le schéma suivant :
Enfournez pendant 30 minutes à 150°C chaleur tournante.
La meringue sera alors légèrement dorée et craquante sur le dessus, si vous la souhaitez encore plus sèche préférez une cuisson d’une heure à 100°C.

NOTES:
Il est important de faire dégorger la rhubarbe. Certains vous dirons de le faire une nuit, mais sincèrement 30 minutes suffisent. Cela permet d’attendrir la chair et réduire l’eau qui se dégagera du fruit au moment de la cuisson.
La tarte doit être bien chargée en rhubarbe, quand vous déposez votre rhubarbe crue n’ayez pas peur de la faire dépasser (en hauteur) de votre fond de tarte. Elle retombera un peu à la cuisson et la meringue viendra cacher ce qui dépasse un peu trop.
N’ajoutez pas le sucre d’un coup aux blancs d’oeuf pour la réalisation de la meringue. Il faut y aller petit à petit au fur et à mesure qu’ils montent. Évitez aussi les blancs d’oeuf trop frais, avec ces deux conseils vous devriez avoir une meringue bien montée et bien ferme !
Conservez la tarte à température ambiante, sous une cloche si vous en avez une. Évitez le réfrigérateur qui pourrait ramollir la meringue si il est trop humide.

Untested - Cloud Rhubarb Cheese Cake

http://pique.assiette.over-blog.com/article-gateau-leger-leger-a-la-rhubarbe-118979625.html

Pour la pâte minute :

250 g de farine
50 g de sucre
1 pincée de sel
100 ml d'huile
100 ml d'eau tiède
1 c à café de levure chimique

Pour l'appareil au fromage :
500 g de fromage blanc à 0% de MG
100 ml de crème fraiche
3 oeufs
40 gr de fécule de maïs (maïzena)
80 g de sucre (car j'ai mis au fond de la confiture) 

Pour la compotée de rhubarbe :
Environ 500 g de rhubarbe prête à cuire (pour moi maison)
3 c à soupe de sucre roux ou du miel.

1. Mettre dans une casserole la rhubarbe aprés l'avoir épluchée et coupée en tronçon (pour moi congelée). Ajouter le miel ou le sucre et faire compoter pendant au moins 30 mn. 
2. Pendant ce temps préparer votre pâte minute en mélangeant tous les ingrédients rapidement.
3. Etaler la pâte dans votre moule à tarte de 25 cm préalablement beurré s'il n'est pas en silicone. Recouvrir d'une couche de compote de rhubarbe.
4. A part dans un récipient mélanger le fromage blanc, la crème fraîche, les jaunes d'oeufs, la fécule de maïs et le sucre. Monter les blancs en neige bien ferme.
5. Les incorporer délicatement au mélange fromage blanc. Verser cet appareil sur la pâte. 
6. Cuire 40 mn au four préalablement préchauffé à 200°.
7. Sortir le moule et attendre 5 mn avant de poser une grille sur le moule et de retourner l'ensemble.
8. Retirer le moule et laisser refroidir le gâteau à l'envers pendant au moins 45 mn
9. (pour que le fromage blanc reste bien ferme).
10. Enfin, retourner la tarte et la présenter sur un plat de service et déguster 

Testing - Gâteau grand-mère

https://www.cuisineaz.com/recettes/gateau-grand-mere-53823.aspx#laIZEJhtidm2ztqv.99
https://www.epicurious.com/recipes/food/views/yeasted-sugar-cake-14995

1 - Interesting first try. In the original recipe there is no mention of kneading or proofing time. I looked at other yeasted cake recipes, and I've made a few changes to reflect what I've found. Also, it's a bit odd by itself - I'd missed that the original recipe recommends eating it with Nutella or jams.

2 1/4 tsp dry active yeast
1/4 cup hot water (between 105-110F)
1 1/3 cup flour
1 cup sugar
3 eggs
1/3 cup oil

1. Put the water in a small bowl with a pinch of sugar in which dilute the yeast; let sit until it froths, about 10 minutes.
2. In a large bowl combine all the ingredients and beat until perfectly silky. Cover and set in a warm place to proof for 45 minutes (or until doubled in size). 
3. Dump the dough onto a floured surface and form into a disk. 
4. Grease a springform pan (cut out and line the bottom with parchment paper if you want to). Put the disk of dough in the pan and let rise for another 30 minutes.
5. Preheat the oven to 350F and bake for 35 minutes.

Dans un saladier, mettez tous les ingrédients. Mélangez bien.
Versez la pâte obtenue dans un moule à manquer, beurré.
Enfournez pendant 35 min, à four préchauffé à th.6 (180°C).

Jacques' Lentil Salad - Test 2

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/jacques-lentil-salad/article_aa1174da-d619-5993-9210-a0c615045a5c.html
A Jacques Pepin and Julia Child recipe

1 - I have made this several times now, and it is very good.

6 servings.

The lentils
1 1/2 cups French green lentils
3 1/2 cups water
1 onion, chopped
1 or 2 sprigs fresh thyme
1 bay leaf
1/2 tap salt
1 pinch ground cloves

The dressing
2 Tsbps white-wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp Dijon-style mustard
Tabasco sauce
1 large ripe tomato, cored, seeded and chopped into 1/2-inch pieces
1/3 cup finely chopped shallots, green onions, or onion
2 tsps minced garlic

2 Tbsps chopped fresh chives, for garnish

For the lentils:

1. Combine lentils, water, onion, thyme, bay leaf, salt and cloves in a medium saucepan. Bring to a boil, cover and reduce the heat to a simmer. 
2. Cook at least 25 minutes, until lentils are cooked through but hold their shape. 
3. Let cool to lukewarm; drain any remaining liquid. 
4. Pour lentils into a mixing bowl. Discard thyme and bay leaf.

For the dressing: 

1. Whisk together vinegar, oil, salt, pepper, mustard and Tabasco. 
2. Stir in chopped tomato, shallots and garlic.

Pour the dressing over the warm lentils; fold in gently. Taste and adjust seasonings. Sprinkle with chopped chives.

Adapted from "Julia and Jacques Cooking at Home," by Julia Child and Jacques Pepin (Knopf, 1999)

Braised Chestnuts - Untested

https://www.cookstr.com/recipes/whole-braised-chestnuts

A Julia Child recipe.

24 peeled chestnuts
1 Tb arrowroot or cornstarch mixed to a paste with
2 Tb port, Madeira, or water
2 cups good brown stock or 1½ cups canned beef bouillon and ½ cup water
Water, if necessary
3 Tb butter
A heavy, fireproof casserole or baking dish just large enough to hold the chestnuts in one layer

1. Preheat oven to 325 degrees.
2. Place the chestnuts in the casserole or baking dish. Beat the starch mixture into the stock or bouillon and pour over the chestnuts. There should be enough liquid to cover them by ½ inch add water, if necessary. Add the butter. Bring to the simmer, cover, then set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 45 to 60 minutes or until chestnuts are tender.
3. If not to be served immediately, set aside uncovered. Cover and reheat slowly on top of stove before proceeding.
4. If liquid has not reduced to a syrupy glaze at the end of the cooking, drain it off and boil it down in a saucepan. Pour it back into the casserole and roll the chestnuts gently around in it to cover them with the glaze. Serve sprinkled with parsley, or combined with other vegetables as directed in whatever recipe you are using.

Herbed Ham - Untested

http://www.lesgourmandisesdisa.com/2006/10/jambon-aux-herbes.html

1 picnic ham (about 6-8 lbs)
1 bottle of lager-type beer
10 sprigs of rosemary
1 bunch fresh thyme
3 bay laurel leaves
4 cups water

1. In a large oven-ready pot place the ham along with the beer, herbs and water.
2. Cover and bake at 300F for 5 hours.

Ham braised in beer - Testing

http://www.banlieusardises.com/jambon-a-la-biere/
https://www.recipetips.com/kitchen-tips/t--753/boiling-ham.asp

0 - compare the boiling instructions with the existing ham recipe.
00 - look up the use of molasses instead of sugar - note at end indicates molasses helps remove salt from the cured ham
000 - look up the use of milk to boil ham - uses, advantages, function
0000 - look up other beer-based ham recipes

1-I think I used an unsmoked boneless ham, which allowed me to shorten the cooking time considerably. I've added the alternate instructions in the notes. The flavour was good and the meat very tender, but I'm curious about the beer - is it just flavouring or is there chemistry with the meat involved? Also, for a smoked ham, is the 3-4 hours really necessary? Or is it because of the bone?
2 - Delicious! And Ben-approved. Used a smoked ham this time. And some notes for next time. Ok, size of ham is important to account for. I put in a little 4lb ham and after 4 hours of slow cooking on the wood stove the meat was already totally falling off the bone. It only makes sense that the 2+2+4=8 hours of cooking is for a big 10lb+ ham. I did a bit more research and have more to add in the recipe. Also, it was maybe a little bit dry, so I'm curious what will happen when I leave it in to cool completely in the liquid before roasting it.

3 - (pre-baking) I've removed the boiling instructions in this since I now have a standard recipe for that step which I quite like. It may also help me realize that this is a long, slow recipe.

UPDATE - the changes I made worked very well indeed. Very moist. The one thing to tweak is the long cooking time - it went over 155F which may have made it a bit dryer than it could have been, so 25 minutes per lb might be too much. I will alter it to 20 minutes per lb and add that if it isn't at 155F to check every 10 minutes.

1 picnic style smoked ham (If using a fresh ham, see NOTES)

1/2 cup (125g) brown sugar
1 tsp dry mustard
1 bottle of lager-type beer
1/2 cup water

15+ cloves

1. Preheat the oven to 275F.
2. If you've boiled your own ham, cut away the skin (keep to make crackling if you want) and leave about 1/4 to 1/2 inch of fat.
3. In a small bowl mix together the sugar, mustard, beer and water. 
4. Put the ham in a roasting pan or casserole with a lid. Pour over the beer mixture. 
5. Cover and cook for 25 minutes 20 minutes per lb of ham, or until the meat falls off the bone and is fork-tender, or until the internal temperature reaches 155F. If the right temperature is not achieved, put back in and check every 10 minutes until you hit the 155F mark.
6. Score the fat with a grid pattern and poke in the cloves the intersections of lines.
7. Increase the temperature to 400F, put ham in an over-ready dish and spoon over some of the braising liquid; bake, uncovered, for another 10-15 minutes (or try the broiler) just to get the top to caramelize a bit.
8. Allow the ham to cool for about 20 minutes before carving.

Untested - Crispy Pork Roast

http://www.seriouseats.com/2011/12/the-food-lab-ultra-crisp-skinned-slow-roasted-pork-shoulder.html
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/simple-roasted-pork-shoulder-recipe-1923881
https://cookthestory.com/how-to-roast-pork-perfectly/

Untested - Daube d’agneau à l’avignonnaise (Lamb stew) - Ēostre

http://www.marieclaire.fr/cuisine/daube-d-agneau-a-l-avignonnaise,1195707.asp

Find other examples of this recipe, I know I have loads in my books, it's shameful that I haven't worked on this yet!

Untested - Gigot en croûte Baumanière (Leg of lamb en croûte)

http://www.marieclaire.fr/cuisine/gigot-en-croute-baumaniere,1211089.asp

Seek out other examples of this recipe.

Untested - Souris d'agneau confit (Confit lamb shanks)

http://www.cuisineactuelle.fr/recettes/souris-d-agneau-confite-a-l-echalote-209364

Seek out other recipes for confit lamb shanks.

Untested - Agneau pascal (Paschal Lamb) or 7-Hour Lamb - Ēostre

http://www.delizioso.fr/recettes/epaule-dagneau-7-heures-facon-m-ducasse
https://www.academiedugout.fr/recettes/gigot-de-7heures-a_641_2
http://couteaux-et-tirebouchons.com/epaule-agneau-confite-7heures-fondante-pomme-de-terre/
http://www.pratico-pratiques.com/cuisine-et-nutrition/recettes/agneau-braise-7-heures-a-l-ail/
https://paprikas.fr/recipes/2016-03-l-agneau-de-7-heures/

Boiled ham, a long process! - PUBLISHED

https://www.10-trucs.com/cuisine/faire-cuire-un-jambon.html
http://www.donalskehan.com/recipes/honey-mustard-glazed-ham/
http://www.taste.com.au/recipes/maple-honey-mustard-glazed-ham/ccb580ae-856d-43fe-8222-9fba1d796682
http://www.tarzile.com/archives/2010/04/lart_de_faire_c_1.htm
Food in England by Dorothy Hartley, pg. 334-5

1 - I've baked my first ham! How exciting! And it was good! I have a few things I discovered about how to do it, which I've included in the recipe.

2 - A good, solid recipe. I've added bits at the end for suggestions on how to use the ham, and also how to use the leftover stuff that's usually thrown away.

3 - This continues to be a good general recipe. There are just a few little adjustments needed in the instructions.

1 smoked or preserved ham, no matter the weight, preferably bone-in (picnic/shoulder hams are more flavorful)
1 large whole onion, skin and all, rough chop
2 carrots, rough chop
2 branches celery, rough chop
2-4 bay leaves
Small handful of whole peppercorns, about 1 Tbsp

NOTE: For best results, cook separately from a meal - the ham should cool in its own cooking water before use. HOWEVER, it can be used as soon as cooked and still hot as a meal. 
NOTE: Put to soak the night before cooking.

1. Weigh the ham and calculate the cooking time (before the soak) at 15 minutes per lb.
2. Good hams are preserved with salt, which makes them super salty unless you soak them and boil the salts out of them.
3. Soak the ham in plenty of cold water (therefore in a large pot) for a minimum of 6 hours, but preferably overnight. 
4. Drain the water, and replace with fresh cold water. Put the pot on your heat source but note, the water should not boil for any extended period - boiling will make the ham tough! Bring the water to a gentle simmer, and cook like this for about an hour for the first boil, regardless of the size of your ham. If you have a small ham, the timing for your second boil will depend on the internal temperature of the ham, outlined in step 6. While boiling, there will be scum that forms on the surface and, while many remove it (I did), I'm not sure why. When I find out, I'll add the info here.
5. Meanwhile, get the vegetables ready.
6. After the hour is up, drain the water, refill with cold water again, throw in the vegetables and spices, and set it to very gently simmer (again being careful not to let the water boil). From the calculations you made in Step 1, subtract the hour it has already simmered, and start the count-down. For the ham to be completely cooked, the internal temperature should read 155-160F.
7. Once your ham is cooked, SAVE THE COOKING WATER to make soup! Leave the cooking water to cool completely and scoop off the congealed fat to use in flavoring dishes that usually use bacon for flavoring like quiches or soups. 
8. If not to eat right away, leave the ham in its cooking water to cool down completely. The flavorful cooking water will hydrate the ham to make it more succulent. The cold ham can be used to make baked ham, or its leftovers used in other dishes.
9. Good served with: Cabbage Braised in Milk 

Test 2 - Ham Quiche with Hollandaise Sauce and Boiled New Potatoes

1 - A simple and quick way of using up cooked ham.

2 - My chives have gone dormant for the winter so I didn't use any, and I was too lazy to get parsley from the storeroom but this was received and eaten with great enthusiasm. I boiled potatoes to eat with the sauce, which was a very nice match.

3 - Dang it, I substituted lime for the lemon and the hollandaise tasted extra tangy. This surprised me. But I've never used lime so I don't know if it's my substitution or something else. This almost graduated to Test 3 but now I have to leave it as it is. The pie itself was very good.

1 recipe for pie crust, completely cooled
a small handful of chives, chopped
3 oz cooked ham, sliced and cut into small squares, about 1/4"
3 large eggs
1/2 cup heavy cream
1/2 cup milk
A small pinch of salt
1/4 tsp pepper
1/4 tsp dry mustard
For the Hollandaise
3 large egg yolks
1 tbsp lemon juice
1/4 tsp Dijon mustard
A pinch of Cayenne pepper
1/2 cup butter, melted
Finely minced parsley

1. Prepare the blind-baked pie crust. Allow it to cool completely before using to allow the crust to set.
2. Preheat oven to 375F.
3. Spread chives and ham evenly over the bottom of the pie crust.
4. In a bowl, whisk together the eggs, dairy and mustard. Season with salt and pepper, to taste.
5. Smother the chives and ham in the pie shell with the egg mixture.
6. Bake the quiche until it's all puffed and golden brown and joyful, about 35 minutes. Remove from the oven and allow to rest before serving.
7. The Hollandaise is super quick to make, so while the quiche rests, make the sauce.
8. Whisk together the egg yolks, lemon juice, Dijon, and cayenne.
9. Melt the butter.
10. Very slowly at first because the butter is so hot, whisk the egg mixture vigorously with one hand while, very slowly and in a very thin stream, trickle in the butter. Gradually increase the volume of the stream as the yolk heats up. The sauce should thicken quickly and coat the back of a spoon.
11. Serve over the warm quiche. Top with finely chopped parsley. Goes very will with boiled new potatoes or baby potatoes.

Turbo Baguette - Test 1

https://www.youtube.com/watch?v=QBX9S5klgN8
https://www.kingarthurflour.com/recipes/classic-baguettes-recipe

This is a recipe for same-day no-knead bread in baguette form. It's about 2 hours and 10 minutes total of proofing time, plus 20 minutes of baking plus any time taken to mix things together.

1 - This worked very well, with one exception - the bread is pale, not nicely browned. I wonder if brushing with milk or egg wash would remedy that?
2 - Made it again and it baked fine but did not develop the crunch or flavour. Did I do something different last time? Did I do the traditional water bath thing in the oven to maintain humidity?

13 oz warm water
1 1/2 tsp salt
1 1/4 tsp instant yeast
3 1/2 cups flour
TO TRY - milk or egg wash

1. NOTE: to get this going quickly, everything needs to be warm. Use warm water, and warm up a glass mixing bowl in the oven.
2. To the warm water, add the salt, and yeast. Stir just to combine.
3. Add the flour and stir to combine using the handle of the spoon.
4. Do not knead, just stir to hydrate the flour, scraping in the last bit of flour stuck to the bowl using a stiff spatula.
5. Cover the bowl to seal (with plastic or beeswax sealing cloth) and put in the oven with the light on. The heat from the oven light creates an environment of about 80F degrees, warmer than most homes and an ideal temperature to proof the dough properly.
6. Leave the dough to proof for 1 1/2 hour.
7. When the dough has doubled in size, use the handle of a wooden spoon to stir the dough to burst the gas bubbles in the dough. This is gentler than kneading (and quite quick).
8. With the dough stuck to the handle of the spoon, sprinkle over some flour to coat the ball of dough. Once it is no longer sticky, turn onto a board and dust some more, sprinkling the surface with flour as well.
9. Divide the dough into thirds.
10. Whenever it feels wet and sticky, add a little flour.
11. Quickly roll each piece into a demi-baguette shape. Sprinkle with more flour, and cover with a proofing cloth.
12. Let rest 10 minutes.
13. Dust more flour on the work surface and on the dough, roll to about 16" long, and place on a baguette baking tray (lined with parchment paper?).
14. Cover with proofing cloth and leave for 30 minutes.
15. Heat the oven to 450F. Bring about 1 1/2 cups water to a boil.
16. Place a cast iron pan on the bottom of the oven or on the lowest rack.
17. Put an oven rack in the middle of the oven, preferably with a pizza stone on it.
18. Scoop the bread onto the pizza stone and, very quickly, pour in the 1 1/2 cups of boiling water into the cast iron pan, quickly closing the door to retain as much of the billowing steam as possible.
19. Bake for 24-28 minutes.
20. For extra crispy crust, turn off the oven and leave the door open about 2" and let the bread cool down completely.

Mexican Pork Carnitas - PUBLISHED

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/
https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/
https://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/

1 - Served it to a group and it was much appreciated. No suggestions for improvement. Served with refried beans, Mexican rice, sour cream, cilantro, cabbage and red salsa.
2 - It seems like my Frankenstein still holds. Good!

3 - Made it with pork chops, which we're not a fan of, so I just laid them on top of each other with rub in between them, and they pulled apart just fine and the texture was very good. If ever I get stuck with a bunch of pork chops, I'll know what to do with them.

4 - I have not been using all the rub. It seems like so much! But Ben thinks it could use the extra flavor, so next time I will.

5 - I can likely post this, but I'll leave it for one more go. I served it to some first-time guests (Alina and Cam) and they were profuse in their compliments.

3 to 5 lb pork shoulder, bone in (also pork chops in a pinch, so probably pork loin roast)
The Rub
3 tsps salt
1 tsp pepper
1 Tbsp dried oregano
2 tsps ground cumin
1\2 tsp cayenne pepper
2 Tbsps chilli powder
1/4 tsp cinnamon
Scant pinch of ground cloves
Aromatics
1 large onion, cut into wedges
5 cloves garlic, smashed
2 limes, juiced
2 Tbsps brown sugar
2 bay leaves

Serve with any of the following:

Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa
Refried beans
Mexican-style rice

1. Rinse and dry the pork shoulder, rub in the salt and pepper.
2. Combine the rub ingredients then rub all over the pork as much as possible; use ALL of it. 
3. Place the pork in a slow cooker with the fat cap up. Surround it with the onion, crushed garlic and lime juice, tucking the bay leaves at either end.
4. Cook on low for 8 to 10 hours or on high for 6 hours.
5. The meat should be tender and falling off the bone. Remove from the slow cooker and set aside only long enough to finish the next step.
6. Pour juices in the slow cooker into a glass measuring cup and skim off and discard the fat. If more than 1 1/2 to 2 cups of juice is left, reduce it in a wide pan until you have less than 2 cups. The liquid will be SALTY, and should only be used as indicated in the following steps.
7. Shred the pork using a couple of forks.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, and the tender juicy bits get lost.
2. Repeat in batches (takes me a couple of batches) - don't crowd the pan.
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Frozen Hot Chocolate Cake - Untested

https://beyondfrosting.com/2013/11/07/hot-chocolate-icebox-cake/
http://lamouffettegourmande.blogspot.ca/2011/02/home-made-chocolate-cake-store-bought.html

There is some leftover, old and slightly manky hot chocolate mix at Erica and Chad's and I vowed to use it somehow, and I found this. I'm saving it because, once the spoiled hot chocolate mix is used up, I'll rewrite the recipe to just use cocoa powder, which will likely mean cocoa and sugar.

For the Cake
2 cups flour
2 cups sugar
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup hot chocolate mix
1 cup Milk
3 large eggs
1/2 cup vegetable oil
3/4 cup sour cream
2 tsp vanilla extract

For The Hot Chocolate Whipped Cream
3 1/2 cup whipping cream
1 1/2 cup hot chocolate mix

For The Ganache
3 oz 70% chocolate
1/4 to 1/3 cup whipping cream

For The Cake:

1. Preheat oven to 350°F. 
2. Grease and flour two 8” round cake pans.
3. Prepare the cake batter first, adding the hot chocolate.
4. Add milk, eggs, oil, sour cream and vanilla. 
5. Beat until well combined.
6. Divide batter evenly between each pan. 
7. Bake for about 30-35 minutes, check for doneness with a toothpick in the middle of the cake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.
8. Once cooled, cut off the top dome of each layer so you are left with a flat top. Then cut each layer in half.
9. Freeze cake layer for at least thirty minutes.

For The Whipped Cream Frosting:

1. Freeze mixing bowl and wire whisk for 15 minutes.
2. Pour heavy whipping cream in chilled bowl and beat on medium speed for several minutes until cream starts to thicken.
3. Add hot chocolate mix to whipped cream mixture, continue to beat on medium for a couple minutes and increase speed to high until stiff peaks form.
4. Refrigerate until cake is ready to frost.

For The Ganache Icing

1. Roughly chop the chocolate.
2. In a bain marie bring water to a simmer and heat the cream. When the surface of the cream starts to tremble, add the chocolate, stir a few times, then turn off the heat.
3. Let stand 5 minutes, then firmly stir until the chocolate is melted and incorporated with the cream.
4. (test to see when would be the best time to spread the frosting)

To Assemble

1. Put a spoon full of whipped cream on your plate to help seal the bottom layer to the pan and prevent from moving.
2. Alternate layers of cake and whipped cream. You don’t need to overfill each layer. Smooth over the top layer of whipped cream and poor cooled ganache over the top and smooth with a knife.
3. Return cake to freezer and allow to freeze completely.
4. Remove for 15-20 minutes before serving so cake is easier to cut into.

Limoncello - Untested

http://www.cooking.butre.fr/2016/04/limoncello/

Bread experiments

My sister and her family gave me a little book on Tuscan bread that just sparked my wonder about other ways of using or otherwise refining my Commons Bread recipe. I started searching online and discovered a whole world of variations on the theme of flour, water, yeast (and usually salt, but not in Tuscan bread).

I've saved a bunch of YouTube videos that talk about different variations which I think can be applied to the Commons Bread recipe, and I'll want to experiment with them in stages. The first is the following, from Bake With Jake. A challenge I have is the dough spreading and sticking during its 2 hour proofing. Jake describes a method of pulling, stretching and tucking the dough to create tension on the surface of the loaf to get it to rise upwards instead of spreading out. He instructs that the loaf should be baked seam-side down, which is contrary to the usual way the no-knead bread is baked.
1 - What are the results from using this method; (a) seam-side down vs.; (b) seam-side up?
 1st - With the seam side down, as Jake promised, the dough stretched seamlessly into a majestic golden dome that gently crackled as the bread cooled. The crust was thin and chewy.

 2nd - Seam side up, with parchment paper underneath to make it easier to flip the bread into the hot pot, worked like a charm. Another lovely loaf with and interesting folded top and powdering of flour.

2 - What is the effect of using this pull, stretch and tuck method on the sponge?
 1st - The sponge had fewer large air bubbles and more small bubbles but still pleasantly glutinous.

 2nd - The effect on the sponge was minimal, it had a similar density to the seam-side down loaf.

2 - Using Parchment Paper

I've used the paper a couple of times now and generally, I'm in favour of it. With a thin layer of flour, it's a really easy way of flipping the bread into the dutch oven if you're making a usual Commons Bread loaf. It's also useful in my single attempt (so far) at making baguette-style bread because it's easier to lift the loaves onto the baking sheet. The thing I noticed, and it may be because I didn't flour the paper enough, was that the loaves stuck to the paper while proofing, and just that much resistance prevented them from puffing up properly.

OTHER ASPECTS TO EXPLORE: Using sea water (boiled); Using parchment paper; Using a pizza stone; Baking just in the oven; Cutting and baking as (a) double recipe and regular-sized loaves (b) single recipe as buns.

QUICKER BREAD

I found this site which contains these two recipes where one makes the Commons bread with a 3 hour rise, and the other, with 1 tsp yeast, makes it with a 1 hour rise. I made the 1 hour rise to good effect, but not the first.

https://www.jennycancook.com/recipes/faster-no-knead-bread/

water about about 125-130° F

more kneading

https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/

2 tsps dry yeast

1 1/2 cups hot water (up to 130° F)

Tomato Basil Bread Pudding - Untested

http://www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-basil-bread-pudding-recipe-1952494

Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan
Custard:
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.

Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

Barbeque'd Carrots - Test 2

There is something primordial about the taste of barbeque. At this point I have little experience in cooking over a fire, but whenever I eat food prepared in this way, the smokiness is seductive. I wonder if my distant ancestors salivated at the smell of carrots over the fire?

1 - The first attempt was a smashing success! I think it took 30 minutes, it may have been a bit longer. The remains of the marinade were spooned over, which might be better since a brush may burst any charred bits  - don't know yet.
2 - Still good, this time maybe a little underdone.

1 lb. carrots (about 4 large), scrubbed, left whole
Salt, a pinch, to taste
Pepper, a dash
2 Tbsps. butter
1 Tbsp. chopped fresh rosemary (or 1 tsp. powdered rosemary)
1 1/2 Tbsps. maple syrup

1. Melt the butter in a small sauce pot, turn off the heat, add the maple syrup, whisk briefly, then remove from the heat source. Add the rest of the ingredients.
2. Place the carrots in a plate and pour the marinade over them.
3. It takes the carrots about 30-40 minutes to cook on a fire grill.
4. Place the carrots on the grill and turn them after about every 5 minutes.
5. At the 20 minute mark, start brushing or spooning over the remaining marinade in the plate.
6. The carrots should be a little firm, al-dente, so a knife should easily go into them, but with a little resistance, yet.
7. Season to taste with more salt and pepper and serve whole.

Biscuits (Scones) - Untested

https://www.lovefood.com/recipes/59721/scone-recipe

https://www.google.ca/search?q=how+to+make+self+rising+flour&oq=how+to+make+self&aqs=chrome.0.0l2j69i57j0.7080j0j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8

In a large bowl mix

525g flour

12g Baking Powder

3/4 tsp soda

1½ tsp salt

21g sugar 

½ cup butter

Any Optional Ingredient (herbs, cheese, olives, meat bits, etc)

1 1/4 cup buttermilk

1. Combine all the dry in a bowl.
2. Throw the flour and the butter in a food processor and process until it becomes coarse sand.
3. Add any Optional Ingredient or leave the scones plain.
4. Mix in the buttermilk.
5. Roll into a thick log and cut into 150 or 200g pieces, to make 6 or 8 scones.
6. Bake at 400F for 20 to 25 minutes.

Fucked Up Scones

695g of fucked up dry mix, then add:

6 g baking powder

1/2 tsp baking soda

1/4 tsp salt

10 g sugar

1/4 c butter

and the full 1 1/4 cup buttermilk

Thyme medecines

https://theherbalacademy.com/4-reasons-thyme-is-an-herb-for-winter-health/?ap_id=growforagecookferment

https://www.reformationacres.com/2014/11/lemon-honey-thyme-cough-syrup-recipe.html

Citrus Peel Recipes

https://homespunseasonalliving.com/using-citrus-peels/

Chestnut Soup - Untested

http://www.marmiton.org/recettes/recette_soupe-rustique-aux-chataignes_32114.aspx#d10393-p1