Sage Butternut Soup - Untested

https://www.goodhousekeeping.com/food-recipes/a9967/butternut-squash-soup-sage-recipe/

2 medium butternut squash
2 + 2 Tbsps oil
2 stalks celery
2 large shallots
1 carrot
3 sprigs fresh thyme
1 bay leaf
1 Tbsp chopped fresh sage leaves
24 sage leaves
1/2 tsp salt
1/4 tsp pepper
3-4 cups chicken broth (or veg for vegan suitable)
2 cups water
2oz country-style bread (such as baguette), in 1" cubes

Preheat oven to 450F. Cut squash in half and place cut sides down in the pan. Roast 45 minutes or until very tender when pierced with knife. When cooled enough scoop the squash flesh out with a spoon and discard the shells.
Meanwhile, heat 2 tablespoons of oil in a soup pot to sauté celery, shallots, and carrot until soft.
Stir in thyme, bay leaf, chopped sage, salt and pepper; cook until the herbs release their aromas.
Add broth, water, and squash. Bring to a boil then reduce to simmer 10.
Meanwhile, the heat remaining oil in a skillet until it shimmers. Fry the sage leaves until crisp (about 1 minute). Transfer to a plate to drain.
Add bread to skillet; cook 3 minutes or until golden brown, stirring. Transfer to plate with sage.
Discard thyme and bay leaf.
Working in batches, run the soup through a blender to purée. Reheat on low, adding water if it's too thick.
To serve, ladle soup into shallow bowls; garnish with croutons and sage leaves.

Rhubarb Cinnamon Torte - Test 1

1 - Made it to great acclaim and a few recommendations, already incorporated in the recipe. Adapted from the Plum Torte recipe.
2 - May 20 2018 - Again, good. I tried laying the dough down first, then squishing in 2-3" pieces horizontally in a pinwheel pattern and it looked interesting and wasn't so interesting to eat. I think it would be better to forego the pretty and lay down the dough and squish in as many 1"-1.5" pieces vertically and weigh to figure out how many fit in.

3 - This is a good one for Ben. He enjoys the custardiness of this cake. It's an interesting one because there is actually very little batter; it's mostly fruit. It's deceiving how a thin layer of batter can be enough to cover the fruit, but once you start pushing in the rhubarb pieces, it all starts to push upward, and then as it bakes it puffs up. For the best flavor and texture, it's important to let it cool completely to room temperature. I will graduate this to Test 1, but with some reservations.

1 lb 8 oz (maybe) rhubarb, peeled and cut into 1" - 1.5" segments
1/4 cup + 3/4 cup PLUS 1 or 2 Tbsps sugar
1/2 cup (1 stick, or 4oz) butter
1 cup flour
1 tsp baking powder
2 eggs
Pinch salt
1 + 2 tsps ground cinnamon, or more
Optional: Vanilla ice cream to serve

1. Put the rhubarb in a colander and sprinkle with the 1/4 cup sugar. Leave to drain at least 30 minutes.
2. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
3. In an electric mixer, cream the 3/4 cup sugar, 1 tsp cinnamon and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. 
4. Dump the batter into a 9 - 10", ungreased spring form pan. The dough will be quite stiff, so actively spread it evenly in the pan. Push in vertically as much of the rhubarb pieces into the batter as you can. 
5. Mix the remaining 2 tsps cinnamon with the remaining 1 or 2 Tbsps of sugar and sprinkle over the top.
6. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and allow to cool completely to room temperature before serving. 
7. Serve plain or with vanilla ice cream.

Untested - Fromage Blanc

https://www.foodnetwork.com/recipes/homemade-fromage-blanc-3645530

8 cups milk
2 + 1/2 cups cream
6 Tbsps white vinegar
1 tsp salt
2-3 tsps whey

1. Bring just to a gentle biol then reduce temp.
2. Add 6 Tbsps white vinegar
3. Stir until curdles fully form.
4. Turn off heat and let rest 15 minutes, covered.
5. Strain through cheese cloth by squeezing until no liquid comes out. Allow to drain another 15 minutes.
6. OPTIONAL Crumble cheese in 1/2 cup cream.
7. Add 1 tsp salt.
8. Whip until creamy.
9. Add a couple tsps whey.
10. Whip again.
11. Put in a bowl and refrigerate for about an hour before using. 

Untested - Duck breasts with damson gin

https://www.theguardian.com/lifeandstyle/2011/oct/16/nigel-slater-damson-sloe-recipes

I'd like to try this recipe but with other, more accessible meats, like pork or chicken. Because of the duck's large quantity of fat and thin layer of flesh, this is a pan sauce, whilst pork (the way I prefer to prepare it) would be a roast. I wonder what straight-on sherry recipes are out there where I could substitute the damson gin for?

Serves 4

For the duck:
duck breasts 4, skin on
brown sugar 2 tbsp
sherry vinegar 4 tbsp
damson or sloe gin 4 tbsp
juniper berries 8

For the potatoes:
potatoes 3 medium sized
duck fat 3 tbsp
garlic a single clove

1. Make three or four deep slashes on the skin side of each breast, cutting down into the flesh, but not through it. Put them snugly into a china or steel dish.
2. Put the brown sugar into a mixing bowl with the sherry vinegar, sloe or damson gin, and a grinding of salt and black pepper. Mash the juniper berries to coarse, fragrant crumbs and add them to the sugar and vinegar mixture. Pour over the duck breasts, massaging the liquid into the skin and both sides of the duck flesh. Cover with clingfilm and marinate for at least four hours in the fridge. Overnight will not harm.
3. Make the potatoes: Set the oven at 200C/gas mark 6. Peel the potatoes and slice them thinly. Melt the duck fat in a heavy, shallow pan, turn off the heat and add the potato slices in one layer, neatly overlapping and seasoning with salt, black pepper, thyme leaves and a little chopped garlic as you go. Bake for 35-40 minutes till golden brown. Get a griddle pan hot. Pat the duck breasts dry with kitchen paper, then place them skin side down on the hot griddle. Keeping the heat moderately high, leave them to colour on the skin side, brushing them regularly with the marinade left in the dish, then turn them over and leave to cook for a further 4 or 5 minutes until they are golden on the outside and pink in the middle. A good way to test them for doneness is to pierce the centre with a skewer. For a rose pink centre, you want the beads of juice that seep out to be red, not golden. Let the breasts rest for 4 or 5 minutes before you serve them.
4. Slice each duck breast diagonally into thick slices and serve with the roast potatoes.

Untested - Stuffed Hash Browns

https://tasty.co/recipe/hash-brown-bombs

Completely frivolous comfort food. And that's ok!

I've changed quite a lot of the instructions even before starting, and hopefully I haven't screwed things up for myself. But there were some directives that seemed overly complicated, and I really hate using onion and garlic powder, so I switched that up. The last thing I'd like to figure out is what to use other than plastic wrap to assemble the balls.

for 4 servings

1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb (455 g) ground beef
1 + 1 tsps salt + an extra pinch
½ + ½ tsp pepper
2 cups (80 g) fresh spinach
5 large russet potatoes
1 large egg, lightly beaten
1 small onion, grated
5 garlic cloves, pressed
½ cup (50 g) grated parmesan cheese
½ cup (50 g) grated cheddar cheese
marinara sauce, warmed, for serving
fresh parsley, chopped, for serving

1. Preheat oven to 375°F (190°C).
2. Peel and grate the potatoes. Drape a kitchen towel in a colander. Put in the potato and sprinkle with the 1 tsp salt. 
3. While the potatoes drain, in a large pan cook the onion in oil until completely soft.
4. Add the garlic, ground beef, 1 tsp of salt, and ½ tsp of pepper. Cook until the meat is browned.
5. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
6. Cook the grated onion and garlic until it no longer smells pungent.
7. Wring the potatoes in the towel to get as much liquid out as possible.
8. In a large bowl, mix together the potato, pinch of salt, remaining pepper and cooked grated onion and garlic and Parmesan and mix well.
9. Add the egg and thoroughly mix again.
10. (In the next steps, what can I use instead of plastic wrap?)
11. Line a small bowl with plastic wrap.
12. Divide the potato into 4 equal portions, and do the same with the cheese and the meat filling. With a spoon, spread one of the portions around the inside of the bowl.
13. Sprinkle cheddar cheese over the inside of the potato bowl and add a portion of the beef mixture, being careful not to overfill (how much? What size bowl should I use?).
14. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
15. Chill for 30 minutes.
16. Put the balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
17. Serve topped with marinara sauce and parsley.

Staffordshire Oatcakes/Hotcakes - PUBLISHED

http://www.allotment-garden.org/recipe/77/recipe-for-north-staffordshire-oatcake/
https://www.bbc.co.uk/food/recipes/staffordshireoatcake_92371
http://www.geniuskitchen.com/recipe/staffordshire-oatcakes-traditional-english-hotcakes-pancakes-421079
http://www.foodsofengland.co.uk/oatcakesderbyshire.htm
https://www.theguardian.com/lifeandstyle/2017/mar/02/how-to-make-the-perfect-staffordshire-oatcakes

1 - It took me a long time to decide it was time to make these, but I sure am glad I did. They are really quite tasty. This first time making them, I served them with another new recipe the Split pea and greens bharta. Awesome! I'll study traditional ways of using these cakes, but I do appreciate their versatility.
2 - I've been playing with the amount of liquid, and it's interesting. The more liquid the batter is, the finer the pancake, more like lace. Which is nice. But I think it's better with a little more substance; it makes it more like injera with more of an elastic sponge than lacey.
3 - Yep, slowly adding water is the key, here. I ended up with a little less than a 1/2 cup of the 3/12 cups of water before I stopped adding it to the flour mixture, and it made for better cakes. Or, to be fair, more to my liking, since the other ones were perfectly good, just lighter than I would have liked.

1 cup oat flour (in Scotland = fine oatmeal)
1/2 cup whole wheat flour
1/2 cup white flour
1 1/4 tsp dry active yeast
1 tsp salt
3 1/2 cups warm water heated at no more than 110F and no less than 105F
(NOTE: you may not need all the water - see instructions)
vegetable oil or lard for frying

1. Heat the water.
2. Thoroughly mix together the three flours, yeast and salt in a bowl.
3. Make a well in the center of the mixture and slowly stream in the water/milk mixture, stirring well with a wooden spoon, until the batter is well combined and is the consistency of thick double cream. (NOTE: You may not need to use all of the water.)
4. Cover the batter with a damp, clean tea towel and set aside for 1 hour to 4 hours, to allow the gluten in the batter to develop.
5. To cook, heat one teaspoon of oil or lard in a frying pan over medium heat. When the oil is hot, add a ladleful (1/3 cup) of the batter mixture and swirl the pan to coat the bottom of it in a thin layer.
6. Fry the oatcake for 1-3 minutes (for me it's 2 minutes at setting 7), or until golden-brown. The edges will start to curl up when it just starts to colour.
7. Flip the oatcake and fry again, or until golden-brown on the second side.
8. Set the oatcake aside on a warm plate and keep covered, add a little oil to the pan and repeat until you've used up the batter.

Meadow Harvest Seed Cookies - Test 1

http://www.lasupersuperette.com/2014/11/sables-graines/

1 - They turned into only slightly sweet cookies. Good.
2 - Made them as a gift and asked for ways to improve. Nobody answered because they were too busy chewing!

3 - I could give a range of sweetness for this cookie. It could be a bit sweeter, but it has a nice flavour. Ah, flavour, yes, about that, the cookies have to be well browned and crispy otherwise they hold a bit of a raw flour taste. The dough is very wet and sticky, so I'm going to try removing the milk.

4 - I returned to the original recipe because I have been unhappy with the results. They do not compare to the first tries. And I said the recipe makes 40 cookies, nothing like it! More like a dozen. Just under a cm is a pretty thick cookie. It took more than 15 minutes to bake so that the bottoms were browned and the better cookies has a browned bottom. But now I think there is too much salt. 

Makes about 40 12

1¼ cup (160g) of flour
½ cup (37g) rolled oats
½ (85g) to ¾ (150g) cup brown sugar
4 Tbsps sunflower seeds
2 Tbsps poppy seeds
2 Tbsps flax seeds, pumpkin seeds or sesame seeds
½ cup cold butter, diced small
1 egg, lightly beaten
1 Tbsp milk
2 pinches of ½ tsp salt

1. In a large bowl mix together the flour, oats, sugar, salt, seeds and butter. Pinch the butter into the dry ingredients with your fingers to create a crumb texture (it's like playing with sand) with bits that are pea-sized and no smaller. The goal is not to completely combine the butter into the flour, but to break it up into the flour so that there are tiny globule of butter and when the dough is baking, they will create pockets as they melt, giving you a lovely flaky biscuit.
2. Add the egg and milk and combine, then form into a ball. Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
3. Preheat the oven to 350F.
4. On a floured surface (preferably a pastry cloth), roll out the dough.
5. It's sometimes useful to roll out the dough and fold it and roll it again. Make sure to do this when the dough is still quite cold.
6. Ultimately, roll out the dough to 1/4 inch and cut into rounds. Place them on a parchment paper-lined cookie sheet.
7. Bake 10-15 minutes or until nicely golden.

 (pour 40 à 50 biscuits)
– 160 g de farine
– 30 g de flocons d’avoine
– 125 g de sucre roux
– 125 g de beurre
– 1 œuf
– 4 c. à s. de graines de tournesol
– 2 c. à s. de graines de pavot
– 2 c. à s. de sésame
– 1 c. à s. de lait
– 2 pincées de sel

Recette
Mélangez dans un saladier la farine, les flocons d’avoine, le sucre, le sel, les graines de tournesol, de pavot, le sésame et le beurre coupé en petits morceaux. Travaillez la pâte du bout des doigts et ajoutez l’œuf puis le lait. Formez une belle boule de pâte.

Allumez le four à 180°C. Étalez la pâte sur un plan de travail fariné, sur une épaisseur d’un petit centimètre. Découpez des biscuits avec un emporte-pièce rond. Déposez-les sur une plaque recouverte de papier sulfurisé. Faites cuire au four pendant 15 à 20 minutes, les Champêtres doivent être joliment dorés !

Testing - No knead oat bread 2

http://www.girlversusdough.com/2010/07/08/round-thirty-three-oat-flour-bread/

1 - Yikes! Not a successful attempt. I put it in the refrigerator after the initial rise, as per the instructions, and it killed it. I left it in a warm place for longer than recommended, and nothing happened. And whoa! Way too salty.
2 - Argh! Thwarted again! I forgot the dough and it over-rose and I forgot it again and then it didn't bake properly, so I don't know if it's the recipe or the conditions! I do know that it rises more than my largest bowl can hold, so I should use my big soup pot instead for the first rise.

Makes three 1 1/2-pound loaves. The recipe can easily be doubled or halved.

3 1/4 cups lukewarm water (about 105-110F, no more)
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp salt
1 cup oat flour, plus several tbsp extra to thicken the dough (about 3-5)
5 1/2 cups unbleached all-purpose flour
Oil for greasing the pan

1. Mix the yeast and salt with the water in a large bowl. Set aside.
2. Mix the flours into a heavy duty stand mixer with the dough hook attached. 
3. Pour wet ingredients into dry ingredients and knead with dough hook until a soft and smooth dough forms and pulls away from the sides of the bowl, about 6 minutes (here is where the extra tbsp of oat flour may come in, depending on how sticky your dough is).
4. Place kneaded dough in a lightly greased bowl and cover and let rise until doubled, about 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next 10 days.
5. On baking day, lightly grease a 9 x 5-inch loaf pan. 
6. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2-lb. (cantaloupe-size) piece. Dust the piece with more flour and shape it into a ball. Drop into the loaf pan. Leave in a warm place to rest and rise for 1 hour and 40 minutes (or just 40 minutes if you’re using fresh, warm dough).
7. Twenty minutes before baking, preheat the oven to 400F, with an empty broiler tray on a shelf below the bread. Place the loaf on a rack near the center of the oven and just above the broiler pan. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for 45 minutes or until deeply browned and firm. Allow to cool before slicing or eating.

Untested - No knead oat bread

http://delicescookies.canalblog.com/archives/2012/07/04/24626232.html
http://www.girlversusdough.com/2010/07/08/round-thirty-three-oat-flour-bread/

I'm going to try to make this a no-knead bread! I hope I've got the principles down right...

2 cups warm water
1/4 tsp dry active yeast
1 Tbsp molasses
9 oz (250gr) white flour
7 oz (200gr) whole wheat flour
3.5 oz (100gr) oat flour
1.8 oz (50gr) vegetable oil
1 tsp salt

1. Pour warm water in a mixing bowl and dilute the molasses in it. 
2. Making sure the liquid is no warmer than 110F, add the yeast and mix in thoroughly.
3. Dump in the rest of the ingredients and mix with the handle of a wooden spoon (seems easier than to do it by hand).
4. Cover and let rest in a warm place for (???2 hours? Overnight? Does it need the overnight, 15 minute turn, and then the 2 hours?) until the dough doubles in size and small bubbles form on the surface.
5. When ready to bake, grease a loaf pan (or put a pizza stone in the oven? How sticky is it?)
6. Preheat the oven to 400F. 
7. Boil some water. Before putting in the bread, on a lower shelf place a deep sided casserole in the hot oven and fill half-way with boiling water. Place the loaf on a rack near the center of the oven and just above the water tray and quickly close the oven door. 
8. Bake for 45 minutes or until deeply browned and firm. Allow to cool completely before slicing or eating.

Versez la levure dans un saladier.
Ajoutez l’eau tout en délayant, puis la mélasse.
Laissez reposer pendant 5 minutes.
Dans un grand saladier, versez les farines et le sel.
Ajoutez l’huile d’olive et émiettez du bout des doigts.
Versez le mélange à la levure et mélangez à l’aide d’une cuillère en bois.
Couvrir le saladier d’un torchon et laissez reposer pendant 30 minutes.
Versez dans un grand moule à cake (voire 2 petits car ça gonfle beaucoup).
Cuire au four à 230 °C pendant 40 minutes.
Laissez refroidir avant de découper.

Untested - Oat Flour Pie Crust

https://www.flocondavoine.com/recette-de-pate-sablee-vegan-sans-beurre-et-sans-farine-de-ble/

This is very experimental. Without trying it first, I've gone from the original and substituted oil for butter, cornstarch for arrowroot and added sugar for a sweet crust. I've also played around with ratios, so we'll see! I want a crumbly sweet crust.
1 - While making, it seemed like there was way too little moisture to make a cohesive ball of dough. I ended up using about 10 Tbsps (maybe more?) of water. Wonder how that will affect the dough.

9.5 oz oat flour
1.5 oz arrowroot flour or cornstarch
1 oz sugar
Scant 1/3 cup butter
3-4 Tbsps water

1. Mix everything together and form into a disc.
2. Wrap and chill for 1 hour.
3. Pre-heat oven to 350F and blind-bake for 30 minutes.
4. Allow to cool completely before adding anything to the crust.
5. You MUST brush the inside of the crust with melted butter or oil to seal it against wet ingredients, otherwise you'll just have a lot of mush and no crust at all.

300g de farine d’avoine
40g de maizena
8cl d’huile d’olive
5 cl d’eau tiede
Mélanger le tout
Laisser reposer pendant 1heure au réfrigateur
Cuire à 180° pendant 30 minutes

Roast Pork Glazed with Fresh Damson Sauce

https://ca.answers.yahoo.com/question/index?qid=20090917072637AAFhAII

I would make a spicy damson plum and ginger sauce or glaze for the pork either a crown roast or extra thick pork chops/gammon steaks even the small ribs/sweet and sour cut are nice with this sauce, we use to get large jars of preserved damsons and jam in Jamaica at the hotel I was a sous chef at.

If they're hard to stone split them and cook until soft and press the flesh through a sieve or strainer, the pits actually aid in the setting of the jam, also try to quarter them this sometimes will work out the stones and save a few for the garnish of the dish.

I just saute a small onion with a bit of garlic and 2 slices of fresh ginger, add a bit of brown sugar and caramelize the base, then add a bit of vinegar and the plums, cook until soft, now I use black/blue Hungarian plums here in Canada but they are close to Damsons in texture and flavour, then I season it, you can add some spice while cooking like cinnamon, chili flakes or a fresh hot pepper.

Then cook the roast or chop or as I said ribs,and brush the sauce on about 15-20 minute before they are done as it can burn if on too long and serve a bit on the side for extras.

Mijoté of Pork short ribs with White Bean - Test 1

https://www.kilometre-0.fr/recette/echine-de-porc-aux-haricots-blancs
http://www.lesgourmandisesdisa.com/2007/11/mijot-de-porc-aux-haricots-blancs-et.html
http://www.ledevoir.com/plaisirs/alimentation/368177/recette-de-la-semaine-mijotee-de-cochon-et-haricots-blancs

1 - Made it for Ben and Diane but with some not insignificant and happy changes. Instead of using 2lbs pork shoulder or clear plate cut up in 1" chunks, I used pork side ribs cut into sections of 3 ribs. Why such a change, you ask? Well, we bought a side of pork and the butcher was overly enthusiastic about size - everything is over-sized and the packages are generically labeled. There are 2 packages of pork loin of over 5 lbs each. Way too big. And I still needed to defrost it in a microwave (which I hate doing) because I hadn't thought ahead and wanted it ready in time for dinner since I'd invited Diane. The ribs were about 2 lbs so I thought, hey, Ben and I aren't overly fussy about ribs in general, this might be my chance to find another way of preparing them and continue to respect our snout-to-tail ethos. And it worked great! There are enough beans to be the main part of the stew, and the ribs are a bit of meat where the bone has infused its delectable flavour into the broth. And the broth is flavorful without being overpowering. I made it on the wood stove so once the beans were cooked, I let them sit on the coolest part of the stove-top to continue to very gently stay hot - the carrots became very soft but essentially became part of the broth. Served with some boiled potatoes, it's excellent.

2 - Made with pork spare ribs and I was not a fan. I wonder if I hadn't made them with beef short ribs the last time? Or were the short ribs freezer burned?

Beans 
2 cups white beans, soaked overnight
1 bouquet garni (2 sprig thymes, branch parsley, bay leaf, 11 peppercorns)
4 garlic cloves, minced
4 carrots in chunks
1 tsp salt
Ribs
1 1/2 oz lard or duck fat
1 1/2 oz lardons
2 lbs pork (or beef?) short ribs, cut into sections of 3 bones
2 onions, fine dice
2 tomatoes, crushed
1 bay leaf
4 1/2 cups chicken stock
2 Tbsps fresh parsley, chopped
1 potato per diner, cut up and boiled

1. Soak beans overnight.
2. Rince well, then add enough water to cover with 1/2" of water. Tuck in the bouquet garni, the garlic, the carrot and a tsp. of salt. Simmer for 45 minutes or until the beans are very tender (if cooking on a wood stove, leave on the coolest part of the stove top.
3. Meanwhile, in your main dutch oven or heavy-bottomed pot, cook the lardons and onion in the lard or duck fat. When the lardons turn golden, add the pork pieces to brown (should take 3-4 minutes). Sprinkle liberally with salt and pepper.
4. Add the tomatoes, bay leaf and stock and cook at a low boil for about 30 minutes.
5. Drain and add the beans. Put the lid on and simmer, adding more stock, if needed to keep covered, for about an hour.
6. Remove the lid to allow evaporation up to your desired broth consistency.
7. Add the chopped parsley, adjust the seasoning and serve.

Untested - Damson-glazed roast pork

http://www.geniuskitchen.com/recipe/plum-glazed-pork-tenderloin-161736
https://www.allrecipes.com/recipe/9253/roast-pork-with-maple-and-mustard-glaze/
http://chefdruck.com/2012/09/brown-sugar-balsamic-glazed-roast-pork/
https://cookthestory.com/how-to-roast-pork-perfectly/

Ok, this is a whole experiment! Here's my rationale. I want to use the damson jam I made with pork, but I don't want to slow-roast it. From what I can see, glazed roasts are first roasted, then glazed and roasted another 30 minutes. High temp roasting means the roast is first cooked, then put back in the oven for 12-15 minutes. It seems to me that this latter method should work with glaze just as well since it's half the time. So here's my version.

3 lb bone in pork butt or pork shoulder (or calculate for 40 minutes x lb)
1 clove garlic, cut into slivers
1 tsp salt
1/2 tsp pepper
1 Tbsp vegetable oil
1 cup ? chicken stock
1 cup damson jam
1⁄2 cup dry white wine
2 tsps minced fresh rosemary
2 tsps brown sugar
1⁄2 tsp salt

30 minutes before baking, take the pork roast out of the fridge and let it sit at room temperature.
Preheat oven to 300°F.
With the tip of a knife jab slits over the roast and slip in the slivers of garlic.
Slather the roast with oil and sprinkle with the salt and pepper.
Put the roast in a large roasting pan, fat-side-up. Add about half an inch of chicken stock (how many cups is this? to the bottom of the pan. Add more if it completely evaporates, a half-inch at a time.
Put it into the oven, uncovered for 2 hours (or about 40 minutes x lb). NOTE - the ideal internal temperature is 180F for meat that is properly cooked but not so tender that it pulls when you try to slice it.
Take the roast out of the oven and transfer it to a plate. (You can save the juices for gravy on potatoes or in a meat pie in another recipe). Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Don’t skip this step. Use this time to make the glaze and to finish off the other side dishes and set the table.
For the glaze, combine the jam, wine, rosemary, sugar and salt in a saucepan. Slowly bring to a boil and cook until it's lightly thickened, about 8 minutes. Stir often to prevent burning. If it's ready before the pork has finished resting, remove from heat and cover to keep warm.
Re-heat the oven to 475F.
Once the roast has rested, the oven has preheated and you have everything else for your dinner just about ready, apply 1/4 cup of the glaze to the roast.
Put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes or until the outside gets nice and brown.
Take the roast out of the oven and immediately carve it and serve it. Do not let it rest now since it has already rested.
Serve with the remaining damson sauce (What would the sauce be like if I somehow used some of the cooking juices from the pork?)

Rhubarb Meringue Pie - Test 1

http://hippyinthekitchen.blogspot.ca/2016/04/rhubarb-my-favorite-rhubarb-recipes.html
https://www.incredibleegg.org/recipe/strawberry-rhubarb-custard-meringue-pie/

1 - This was very good, and I thought a bit too sweet, and the filling was too liquid. I suspect the filling would have gelled more if I had allowed the pie to cool completely. I've altered the recipe to include more yolk, which will make the filling more eggy and custardy - let's see how that goes!

2 - While making it, a few alterations seemed obvious. The filling instructions was more complicated than it needs to be, but the simpler version requires a bit more mindfulness. The pie was very successful. The meringue very light and Ben called it effervescent. The point of improvement is the crust. It was good, but it stuck to the pie plate! It's a glass pie plate and I wonder if a metal pie plate would react differently. Barring that, oiling the plate before pressing in the dough might work. Barring barring that, perhaps chilling the dough and rolling it out might work best.

3 - I pressed in the dough again and it stuck again. I'm going to try baking it in a cake pan with the bottom covered by parchment paper. Otherwise, the pie was very good, no changes recommended there.

Oatmeal Crust
1/2 cup butter
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup flour
3/4 cup rolled oats

Filling
1 cup sugar
2 Tbsps flour
1 pinch of salt
2 5 egg yolks
3 cups (12 oz) diced rhubarb

Meringue
3 5 egg whites (room temperature)
1/3 cup sugar
1 pinch of salt
1/2 tsp vanilla

Crust

1. In a stand mixer cream together the butter, sugar, vanilla and salt.
2. Mix in the flour and oats.
3. Prepare an 8-9" cake pan with a bottom lining of parchment paper.
4. When the dough is formed, with your fingers press evenly in the bottom and the sides of a 9" pie of the cake pan, creating a high even edge (there is a whole lotta filling!).
5. Chill the dough.

Filling

1. Preheat the oven to 375F.
2. In a bowl, mix sugar, flour, salt; set aside.
3. Meanwhile, in a wide, shallow saucepan, combine the rhubarb with enough water to barely cover it.
4. Cover and bring to a boil.
5. Stir the sugar and flour mixture into the saucepan and bring back to a boil. Stir frequently for about a minute or until you can trace a clear path on the bottom of the pan with the spoon.
6. Remove from the heat.
7. Whisk the egg yolks until they start to become pale. Very slowly and with very small amounts at a time, continuously whisking, pour in the rhubarb mixture. Be very slow with this, otherwise the yolks will just scramble instead of become a custard.
8. Pour the mixture into the chilled crust.
9. Bake for 25 minutes.

Meringue

1. When the filling has baked (it will still be giggly), in a stand mixer combine the egg whites and salt, and whisk until soft peaks form.
2. Gradually add the sugar while whisking and continue to beat until stiff peaks form.
3. Add the vanilla and, starting at the edges, spread the meringue over the pie.
4. Bake the pie for an additional 10 minutes or until the meringue browns nicely.

Testing - Broccoli (stem) Soup

https://pamelasalzman.com/broccoli-stalk-soup-recipe/

1 - I only had half the amount of broccoli stem but it made a tasty soup. I added celery, put in too much garlic, and I'd like to experiment with herbs such as the ones in this recipe.
2 - I added a few dried herbs and omitted the celery. It was gratifying to use our purple sprouting broccoli, which is providing us with wonderful fruit in this early April! The soup has a meaty-ness to it that might benefit from a little lightness. Ben of course suggested citrus, but this may be an opportunity to try out some lemon balm herb.

3 - This turned out well again, but I feel like I oversalted. Start with 1 tsp and taste.

2 Tbsps vegetable oil
1 medium onion, chopped
2 large garlic cloves, minced
1 tsp dry thyme
1 tsp Herbes de Provence
2 - 2 ½ pounds broccoli stalks, ends and any tough woody layers removed
2 stalks celery
1 large Yukon Gold potato, about 8 ounces, peeled if desired and diced into 1-inch pieces
6 cups light stock
(2-3É?) tsps salt
freshly ground pepper to taste
Parmesan

1. In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes. Add the herbs and stir for one more minute.
2. Add the broccoli, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
3. Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
4. Serve topped with shaved Parmesan.