Winter Squash & Cabbage Galette - Test 1

http://mind-over-batter.com/pies-galettes/roasted-butternut-squash-and-cabbage-galette/

1 - This was pretty awesome. My changes and substitutions worked really well. Oh boy, the pastry was really good. I made it into two balls, started to roll one out, then smushed the second one on top, rolled it out part way, folded it back in on itself, and rolled it out a final time. So good. And the yogurt cheese was good, oh it was good. The significant difference was that a more accurate cooking time is actually 40-50 minutes, which I've indicated below.

2 - It's pretty tasty. I added some blue cheese just for fun and it was good. I baked it on a cookie sheet and the bottom was not as crispy and I think soggy in some spots. To try again because putting it on the pizza stone just put grease in the stone and now it smokes all the time.

3 1/2 cups (1lb) cabbage quartered, cored and sliced 1/2-inch thick
3 1/4 cups (1lb) butternut squash peeled and cut into cubes about 1/2-inch thick
1 large red onion, chopped
3 cloves garlic, minced
2 Tbsps mild oil
1 Tbsp fresh thyme, minced
Salt and ground black pepper to taste
A double batch of pie dough
4 oz yogurt cheese made from full fat Greek yogurt full fat ricotta  cream cheese (half a block of cream cheese)
1/2 heaping cup Emmenthal cheese, grated
1/2 heaping cup Jarlsberg cheese, grated
1 generous cup of Gruyere, grated
1 egg, beaten for egg wash

1/4 cup coarse grated Parmesan

1. Begin by roasting the vegetables. Preheat the oven to 425F. Adjust the oven racks to the lowest and middle positions. 
2. In a large bowl toss together the cabbage, squash, onions and garlic with the oil and thyme, then arrange in a single layer on a large rimmed baking sheet or roasting pan. 
3. Sprinkle ever generously with salt and pepper. 
4. Set the vegetables on the lower and roast, stirring a few times, until just cooked and the vegetables are showing a bit of color; about 20-25 minutes. Remember that colouring means roasting means more flavour.
5. While the veg roast, roll the pie dough into a 14" wide circle and place on a large flat baking dish like a large cookie sheet or on top of parchment to place on top of a heated pizza stone.
6. Mix together the yogurt cheese and the gruyere together in a large bowl. 
7. Once the veg are roasted add the hot vegetables and toss to thoroughly mix with the cheeses. Add more salt and pepper if needed. 
8. Spread the mixture over pastry, leaving about a 2-inch border. 
9. Fold the border over the mixture, pleating the edges. The middle of the galette should remain open. 
10. Brush the pastry with the beaten egg then sprinkle with the grated Parmesan cheese. If you are using a pizza stone, carefully slide the parchment with the galette onto the pizza stone. 
11. Bake on the middle rack until bubbly and golden brown, about 20-25 40-50 minutes. Cool for 5 minutes before serving.

Slow-cooked Leg of Pork with Beans - PUBLISHED

https://thewanderlustkitchen.com/crockpot-tuscan-pork-and-beans/

0 - I haven't grown Navy beans, and doubt that a Tuscan cook would use them anyway. Therefore I am starting to experiment with the type of bean. I know that the small red bean traditionally used for Mexican Refried Beans come out firm and creamy, so I started there... and it was the bean available to me for this first attempt! In researching typical beans from Tuscany, I suspect the recipe would have used cannellini, but there are so many possibilities and unknown beans to try!
Beans Of Tuscany
1 - Fantastic! I didn't have the white wine vinegar, and instead of the bread I served it with roasted winter squash (probably kubocha).

2 - Trying this with a Beef Chuck Roast. So far, it's taking much longer than I expected, and as the beans take on liquid and reconstitute, they've pushed the roast up and out of the braising liquid. I checked the original recipe and I can see that I omitted the instruction to boil the beans for 10 minutes, first. With the beef, I would also reduce the amount of salt.

3 - Keeping it at Test 2. Everything is good, beans cook well, pork lovely and tender (used 2.5lbs of shoulder butt steaks to good effect) but it's too salty. Reducing by 1 tsp.

4 - Very successful, but I wonder if there might not be more beans to shift the bean-to-meat ratio. Next time I will increase by a half pound and add 2 cups of broth since that would be half as much again to compensate for the extra beans. I won't increase the flavouring and aromatics though.

5 - Excellent stuff, and there's plenty of flavorful beans left over. The correct amount of broth continues to be a bit of problem as there was far too much this time around, so I will try 5 cups. I used Navy beans because a big bag of them was abandoned here and they cooked magnificently. In the past I have not enjoyed them because the skins were tough and the texture grainy, but this one time, they were amazingly creamy and soft without losing their shape. I have again reduced the amount of salt, just to see if I prefer it - nobody else commented on it being over salted.

6 - This is it. If I can do this again, this is ready to publish. The leftover beans make an excellent base for eggs, beans and toast for lunch.

7 - Publishing it today. I made it cannellini beans and served it without the toasted bread and with lime juice instead of vinegar. I needs vinegar and bread to complete the dish. Not just bread, but toasted and buttered. It is a bit sweet and the cannellini beans are wonderfully creamy, and the crunch and salty/fatty buttered bread is a necessary companion, as is the strong, sharp taste of the vinegar.

1lb 8 oz dried beans (cannellini, Red Mexican, pinto all worked)
5 cups chicken broth
2 bay leaves
2½ to 3 lbs. pork shoulder (Boston butt) roast or Leg roast
4 large leaves fresh sage, finely minced
1½ tsp salt
1 tsp whole fennel seeds, ground
1 Tbsp fresh rosemary, finely minced
5 garlic cloves, peeled and finely minced or pressed
1 Tbsp olive oil
Black pepper

Fruit or white wine vinegar for serving

Crusty toasted and buttered bread for eating

1. Boil the beans for 10 minutes.
2. Place the beans, broth, and bay leaves in a large slow cooker (as the beans cook, they push the roast up and can lift the lid of a small slow cooker). Place the pork on top of the beans.
3. Mix together the prepared sage, rosemary, garlic, fennel, salt and olive oil to form a paste. Smear the paste all over the top of the pork.
4. Cover the slow cooker and cook on high for 6 to 8 hours, or until pork is tender and beans are cooked through. Gently shred the pork into chunks.
5. Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.

Bonhommes en pain d'épice - Testing

https://www.marieclaire.fr/cuisine/bonshommes-en-pain-d-epice-d-alsace,1212123.asp

Make dough 5-7 days before rolling them out! Wow, that's what's recommended. I may just test out the actual time required given that my understanding is that 72 hours is plenty.
It also asks for pine tree honey by preference - could I infuse honey with fir tips or something?

1 - I did not do a great job at the conversions. I did the 1:1 honey to flour ratio, and it was just sticky soup! The original amount of flour was 250g combine wheat and rye, and I ended up adding 850g (I think, or 600g? anyway, a lot) until I obtained something that looked like cookie dough. And the cookies did not come out crunchy but cakey and vaguely crunchy - they puffed up more than I expected. I still have to make the frosting. The jury is out on the flavor - the taste of honey is maybe too strong for me.

Makes 20 gingerbread men

3/4 cups (or 250 g by weight?) of honey (pine tree honey by preference)
1 2/3 cup (or 200 g by weight) of flour
1/3 cup (or 50 g by weight) of rye flour
zest from 1/2 orange
zest from 1/2 lemon
1 egg yolk
1/2 tsp baking soda (2,5 g de bicarbonate d’ammonium (en pharmacie))
1/2 tsp baking powder (2,5 g de bicarbonate de potassium (en pharmacie))
A generous pinch of cinnamon powder
A generous pinch of cardamom powder
A smidgeon of gingerbread spice mix
4 Tbsps milk
1 handful dried currants

1. Prepare the dough 5 to 7 days before using (is this necessary or is 72 hours enough?).
2. To make the dough, warm the honey. 
3. Meanwhile, combine the flours in a large bowl. Pour in the honey and mix until a firm dough is achieved. Wrap to seal and let sit at room temperature for 5 to 7 days.
4. When ready to make the cookies, finely grate the zest of the citrus.
5. Cut up the dough into small pieces and knead in the zest, baking soda and powder, the spices and the egg yolk (easiest using the dough attachment on a stand mixer). Knead until well combined. The dough should still be quite stiff, but if it looks too dry and cracks too much, knead in another egg yolk for the added moisture. 
6. Preheat the oven to 325F.
7. On a floured surface roll out the dough evenly to a thin 1/4" thickness. Cut out the gingerbread men, about 3-4" high. Use the currants for eyes.
8. On a parchment-paper-lined cookie sheet, lay out the cookies which can be quite close, but not touching. Brush with the milk. Cook for 8 - 10 minutes or until they've puffed up and caramelized to a lovely brown colour.
9. Remove from oven and cool on a rack. They must be completely cooled before storing in an air-tight container to maintain the crunch.

Gingerbread spice - Untested

https://wonkywonderful.com/homemade-gingerbread-spice-mix-recipe/
https://livforcake.com/homemade-gingerbread-spice-mix/
https://www.happyfoodstube.com/gingerbread-spice-mix/

2 Tbsps ginger powder
2 Tbsps cinnamon powder
1 tsp cloves powder
½ tsp nutmeg powder
1 tsp allspice powder
pinch black pepper ground

1. Mix spices together until thoroughly combined.
2. Keep in an airtight container in a cool, dry place.

Schwowebretele (petits gâteaux secs de Noël) - Untested

https://www.marieclaire.fr/cuisine/schwowebretele-petits-gateaux-secs-de-noel,1200971.asp

https://mademoisellereve.wordpress.com/2011/11/14/schwowebredele-ou-petits-gateaux-alsaciens-de-noel/

3 1/4 cups (or 400 g by weight) of flour
1 1/4 cups (or 250 g by weight) of white sugar
1 1/8 cups (or 250 g by weight) of butter, room temperature, small dice
2 cups (or 200 g by weight) of almond flour
2 - 3 egg yolks
1 1/3 cups ? (or 100 g by weight) candied orange peel, coarse chop
grated zest from 1/2 lemon
1 generous pinch of cinnamon powder
1 egg yolk, whisked, for gilding

1. Mix all the ingredients together in a large bowl, working the dough until it becomes uniform and firm. Feel free to add a third egg yolk if the dough seems to be too dry and cracking. 
2. Form into a disk, wrap and put in the refrigerator to rest overnight and up to 72 hours.
3. Preheat the oven to 350F.
4. Roll out the dough to a 1/4" thickness. Use cookie cutters to make shapes to your liking.
5. Place on a parchment-paper-lined cookie sheet and brush with the whisked yolk and bake for 10-12 minutes or until they are nicely golden.

Gelatine - Testing

0 - I harvested the broth after cooking pigs' feet in the slow cooker and it gelitanized beautifully, but it had a very strong flavour. It may simply have been flavouring from the other ingredients I put in. I wish to try it again but just to try to make clear gelatine. It was a bit of a challend but I've found these sources online. I will also check my historical cookbooks:

https://stirringchange.com/2016/09/05/homemade-gelatin-neutral-tasting/
https://www.susanmckennagrant.com/2014/12/07/its-all-about-the-pork-gelatin-no-trouble/
(above link talks about different cooking methods, but all for savory - to try for plain)

1-2kg of chicken feet or pork trotters (or both)
Lots of Water

1. Place the feet in a large pot of water. Bring to the boil over high heat, then discard the water and rinse the feet well.
2. Return the feet to the pot, with enough water to cover and bring to the boil once more. Skim any foam that rises to the top and discard.
3. Reduce the heat and simmer gently, covered, for 2-4 hours.
4. Remove the pot from the heat and strain the liquid through a collander into a rectangular dish or tray, reserving the feet if you wish to pickle them or make head cheese. Allow to cool somewhat, before transferring to the fridge to set. 
5. After chilling the liquid until it sets, scrape the fat off. This is excellent lard you can use for baking or cooking.
6. Slice into cubes for convenient use and store in an airtight container in the fridge (for up to 3 days) or freezer (up to 3 months).

Cranberry Ginger Cookies - Untested

https://www.marieclaire.fr/cuisine/cookies-de-noel-aux-cranberries-et-au-gingembre,1206274.asp

3/8 of a cup (or 75 g by weight) of sugar
3/8 of a cup (or 75 g by weight) of brown sugar
1 cup + 1 Tbsp of room temperature butter
1/3 cup milk
1 large egg
2 1/4  cups (or 275 g by weight) of flour
1/2 tsp dry active yeast
1/4 tsp baking soda
1/2 tsp ginger powder
1 1/2 cups dried cranberries
2/3 of a cup chopped pecans
1/2 cup candied ginger, finely chopped

1. In a large bowl combine the sugars and the butter until uniform. Add the milk and the egg and beat until you obtain a smooth and consistent batter.
2. Add the flour, yeast, baking soda and powdered ginger and until thoroughly combined.
3. Stir in the cranberries, pecans and candied ginger.
4. Form into a disk, wrap and put in the refrigerator to rest for 1 hour and up to 72 hours.
5. When ready to bake, pre-heat the oven to 375F.
6. Divide the dough evenly into 42 balls and place on parchment-paper-lined cookie sheets allowing for 1" between each ball of dough.
7. Bake for 9 to 12 minutes or until the edges of the cookies lightly brown. Remove from the oven and place on a cooling rack and allow to cool completely before storing.

Shortbread and Prune Jam Layer Cake (Vínarterta) - Untested

https://www.saveur.com/article/recipes/shortbread-and-prune-jam-layer-cake/

0 - Wonder what it would be like with damson plums...

2 1⁄2 cups pitted prunes
1 3⁄4 cups sugar
1 tbsp. ground cinnamon
1⁄2 tsp. ground cloves
3 1⁄2 cups flour, plus more
1 tsp. baking powder
1 tsp. ground cardamom
16 tbsp. unsalted butter, softened
2 eggs
1⁄4 cup whole milk
2 cups confectioners' sugar, sifted
1⁄4 cup brewed coffee, chilled

1. Bring prunes, ¾ cup granulated sugar, the cinnamon, cloves, and ¾ cup water to a simmer in a 2-qt. saucepan over medium-high; cook until prunes are soft and the syrup has thickened, about 20 minutes. Let cool slightly and then transfer to a food processor; purée until smooth and set purée aside.
2. Whisk flour, baking powder, and cardamom in a bowl; set aside. In another bowl, and using an electric hand mixer, cream remaining granulated sugar and the butter until fluffy. Add eggs one at a time, beating well after each addition. With the motor running, slowly add dry ingredients and the milk until dough forms. Transfer dough to a lightly floured work surface; knead until smooth, 1–2 minutes. Shape dough into a ball and cover with plastic wrap; chill 1 hour.
3. Heat oven to 375°. Divide dough into 6 balls. On a lightly floured surface, and working with 1 ball of dough at a time, roll dough into a 7" disk, about ⅙" thick. Place disks on parchment paper-lined baking sheets; bake until golden and cooked through, about 25 minutes; let cool slightly. To assemble, place 1 disk on a baking sheet fitted with a wire rack. Spread with ⅓ cup reserved prune purée. Repeat layering process with remaining disks and purée, ending with a disk on top.
4. (suggested variation) Place in a sealed container or refrigerate or keep in a cool place for up to four weeks.
5.  (SEE NOTE BEFORE THIS NEXT STEP) Whisk confectioners' sugar and coffee in a bowl until smooth and pour over cake; chill until icing is set, about 10 minutes. Transfer cake to a cake stand or plate to serve.

NOTE: comments on this site indicates that most (but not all) traditional tarts are not iced but rather served with hot coffee or eau-de-vie.

Hálfmánar cookies - Untested

http://cookiecompanion.com/halfmanar-cookie-from-iceland/?lang=en&fbclid=IwAR0e0iA_PMrBUNSQdK3d2vU-Ns8Vkbvl9CkNL_0MEwGVMY7mWXibIhNjN-w

about 20 cookies

1¾ cups flour
⅔ cup sugar + extra for sprinkling
1 tsp baking powder
½ tsp ground cardamom
pinch of salt
⅓ cup + 1 Tbsps ice cold butter, cubed
1 egg, separated (whisk the whites until just starting to froth - to brush on cookies at the end)
1 tsp lemon juice
1 Tbsp ice water
grated rind of ½ lemon
⅓ cup rhubarb jam

1. In a bowl mix the flour with the sugar, the baking powder, the cardamom and the salt.
2. Add the butter, the egg yolk, the lemon juice and grated rind.
3. Rub the flour mixture into the other ingredients with the tips of your fingers until rough crumbs form.
4. Add the water and quickly knead into a nice ball of dough.
5. Press flat into a disc. Wrap and put in the refrigerator to rest for about 1 hour or up to 72 hours. 
6. Preheat the oven to 350ºF. Roll out the dough until about ⅛ inch thick.
7. With a round cookie cutter or large glass cut out circles of about 4 inches.
8. Place on a cookie sheet covered with baking parchment paper.
9. Place a scant teaspoon of jam in the middle of each cookie.
10. Fold over and leave a little edge free. Press down firmly.
11. Brush with the egg white and sprinkle with some extra sugar.
12. Bake in the middle of the oven for 10-15 mins. Or until light brown and done.
13. Take out of the oven and leave to cool on the cookie sheet.

Laufabrauð – Icelandic leaf bread - Untested

https://bake-street.com/en/laufabraud-icelandic-leaf-bread/?fbclid=IwAR2K2K_r1op52sxRx4-lMHx1N4Mt7y4q5L3fgNZZocDY_qflJqbbJnZnTKs

FOR THE DOUGH:

100 g whole milk
35 g water
12 g unsalted butter
170 g cake/pastry flour
50 g cornstarch
2 g baking powder
7 g sugar
2 g salt

FOR FRYING:

sunflower or olive oil

1. Sift the flour into a medium bowl, set aside.
2. Add the sugar together with the salt and the baking powder. Mix with the help of a spatula.
3. In a saucepan pour the milk together with the water and the butter. Place at medium heat and leave until the butter melts, but without boiling.
4. Remove from the heat and pour over the dry ingredients. Integrate the ingredients with the help of a spatula.
5. Begin to knead, amalgamate the dough with your hands.
6. Transfer to a clean work surface and start kneading. If, as you knead, you notice that the dough is very dry, you can add a few drops of water, but without exceeding ourselves. The dough should be slightly dry to the touch, but that allows us to manipulate it without cracking.
7. We will work the dough until it is homogeneous, practically smooth and the flour has been completely integrated. It will take about 5-7 minutes.
8. Cover with the bowl and leave to stand for 10 minutes.
9. Remove the film from the dough. Using a metal scraper or a sharp knife, divide the piece into 15, more or less equal, portions. While we work on each piece to stretch it, cover the rest with film to prevent it from drying out. This is very important.
10. Take one of the portions and stretch slightly with your fingertips.
11. Stretch the dough with a roller to a very thin, almost transparent thickness. We will stretch the dough very delicately to help achieve the desired diameter, this will be around 5,9-6,3 inches (15-16 cm).
12. Place a ring or plate on the dough and remove the excess with the help of a very sharp knife.
13. Take the piece and place it on a sheet of kitchen paper or waxed paper (if you have). Cover with another sheet of kitchen paper and then with a cloth.
14. Repeat the process with the rest of the pieces.
15. To decorate the leaf bread or laufabrauð, you use a utensil called laufabrauðsjárn. In my case I don't have it, so I used a blade. You could also use a very sharp knife.
16. Decorate the bread making cuts on the surface. You will appreciate this step much better in the video. We must always make pair cuts.
17. Once we have decorated one of the breads, place it again on a sheet of paper, cover it with another sheet and the cloth. Just like we did the first time.
18. Repeat the process with the rest of the breads.
19. Fill a medium saucepan with enough oil to be able to fry the breads and float.
20. Place at medium heat and let it reach a temperature of around 345ºF (175ºC).
21. This step will be quite fluid, we will go fast so I advise you to leave everything prepared.
22. Place several pieces of kitchen paper where we can drain the bread that we are taking out and a space to be able to go stacking the breads.
23. Prick the surface of the bread and put a bread in the pot and fry during few seconds by each side. As it is very fine, it will be cooked immediately, the ideal is that we are left with a light golden color.
24. Remove from the pot, drain and place on the kitchen paper.
25. Quickly and with the help of kitchen paper, press the surface to flatten and remove the excess oil.
26. Set aside and repeat the same process with the rest of the pieces.
27. Store in a tin container or enjoy.

• This bread is made with cake/pastry flour, that is to say, the same flour that we use to make biscuits, but without the addition of baking powder.
• We must knead very well to obtain a soft and elastic dough. In spite of the low amount of protein in the flour, we will obtain very good results. Remember that rest will help the protein hydrate and therefore facilitate kneading.
• If you wish, you can add ground caraway or anise to the dough, it will give it a very aromatic touch.
• The normal size of this bread is around 5,9-7 inches (15-18 cm) in diameter. In case you want to make it smaller, there is no problem. Just keep in mind that you will get more pieces.
• Be careful when stretching the dough so that it doesn't break. It is not as resistant as strudel, for example, because of the flour we used to make it.
• The cooking time is very low, with a few seconds per side will be ready. It is important that the oil is not too hot so that it does not burn the breads as soon as they are placed into the pot.
• We must not exceed in the cooking of the bread to prevent it from becoming very golden. In addition, if so, we run the risk of breaking it by pressing it with the board or hands with paper after frying them.
• They are kept in perfect condition for several weeks in a tin container.

Published - Pan-roasted broccoli

https://www.williams-sonoma.com/recipe/pan-roasted-broccoli-with-garlic.html

1 - No need to alter the recipe - credit the source.
2 - I forgot to sprinkle over the garlic and it was still very tasty, with compliments.

1 bunch broccoli
1 Tbs. olive oil
1 large garlic clove, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water

1. Trim and peel the broccoli stems. Cut the florets into 1-inch (2.5-cm) pieces, and cut the stems on the bias 1/4 inch (6 mm) thick
2. In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
3. Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately.

Cinnamon Pear Pancakes - Untested

A recipe my mom copied from somewhere. It is a Paleo diet recipe, so it has elements that we cannot grow here, therefore I have already altered the original to include ingredients that can be cultivated locally (with the exception of the cinnamon and sugar, of course). The sugar could be honey or maple syrup.

1 ripe pear, grated
3 Tbsps milk
2 Tbsps sugar (honey)
3 eggs
1 Tbsp butter, melted (+more for pan) (coconut oil)
1/4 cup flour (coconut flour)
2 tsps cinnamon
1/4 tsp baking soda
pinch of salt

1. In a large bowl, whisk together the eggs, milk, honey and butter. Stir in the grated pear.
2. In another bowl, blend the the dry ingredients. Add the dry to the wet ingredients and stir together until just combined.
3. Heat griddle over low heat. In melted pat of butter, pour in 1/8 of a cup of batter. Cook 3-5 minutes until the bottom is cooked through, then flip. Cook another 2-4 minutes until lightly browned.
4. Repeat.
5. Serve warm.

Winter Pork Loin Roast - Test 1

https://www.tasteofhome.com/recipes/slow-cooked-pork-with-root-vegetables/
https://www.bettycrocker.com/recipes/slow-cooker-smothered-pork-chops/f147fa1d-5292-4679-937a-7c87ca1c5010
https://prepdish.com/one-pot-roasted-pork-with-apples-rutabaga/
https://www.wpr.org/slow-cooker-pork-chops-root-vegetables

1 - I made this once before and, well, since I'm making it again, I must have liked it!
2 - The rutabaga was well balanced by the pork. It lended its sweetness to the meat and the meat was very tender. I end up checking with a meat thermometre about 6 hours in since the roasts I get are different sized and can cook differently. Since the meat is rather bland, I think, next time, I'll take the time to strain off the liquid and reduce it into a sauce. The original recipe recommends thickening it with a starch, but I prefer to reduce - it's the intensity of the flavour I want, not just an unctuous sauce.
3 - Again, very good. I left it for the full 8 hours and it was too much - the loin roast was very, very, very tender! I couldn't cut it because it just pulled apart. I would prefer if it was a little less pulled-pork-like. Also, I didn't do the cornstarch bit, so I just removed it. I also didn't do the apple cider vinegar which I think I ought to do. Lastly, I had all these leftover veg and found a recipe for leftover pot-roast-like veg and made a soup, which tasted a whole lot like French onion soup! So I've added a note and a link to an experimental recipe.
4 - Another overall homerun but still way off on the timing! Way too long, and I had a 3lb roast in!

5 - We have an inordinate amount of pork chops this year. Since I prefer roasts, I decided to tie 4 chops together and braise them as I would a roast and, in the slow cooker, it worked just fine. The cooking time, however, continues to be more than is needed. This time, the cooking time will be my focus. I will put it in for a 7pm meal, at 1pm, and check the internal temperature at 5pm, which I suspect will be plenty.

6 - OMG! I found a lovage plant on the property and added only 4 leaves to the recipe and it was truly amazing! It rounded the flavors so well, I can't believe it. I also omitted the bacon and used lard - I was concerned that this missing flavor would diminish the experience of eating the dish, but with the lovage, no problem! I again tied pork chops together to very good effect. I cooked it on High and it was way past done in 5 hours, and only afterwards noticed I was supposed to cook it on Low...

4 slices bacon, cut into lardons

OR 1 Tbsp lard
1 popcorn kernel
1 1/2 to 2 lb pork loin roast, bone in
1/2 tsp pepper
1/4 tsp salt
1 large onion, cut into large slices
1/2  cup 1 large carrot (4 oz?), sliced
1 1/3 cups 8 oz root vegetables (to taste or availability: parsnip, rutabaga, and/or turnip slices)
2 cloves garlic, finely chopped
1 1/2 cups chicken broth
2 tsps Worcestershire sauce
2 bay leaves

4 lovage leaves, chopped
1 Tbsp cider vinegar

1. NOTE: Pork needs browning and veg need to be sautéed, so figure that into your slow-cooker plans. It's at least a half-hour or more.
2.  Pat pork dry with a towel; season all over with pepper and salt.
3. Heat a large skillet over medium heat and cook the bacon, stirring often, for 6 to 8 minutes or until browned and rendered. Transfer the bacon to the slow cooker.
4. Pour off all but 1 Tbsp of bacon fat in the pan. Increase heat to medium-high and add the popcorn kernel. When it pops, remove it and brown the pork roast on all sides, 3 to 5 minutes on each side or until browned - the popcorn popping indicates the temperature is correct for searing. Transfer to the slow cooker, bone side down. If the veg cover the roast, gently lift the meat and allow some of the veg to settle underneath. The veg should be, at the most, level with the top of the meat but preferably slightly lower.
5. Add the onions to the skillet and cook 3 to 5 minutes, or until softened. Add garlic and cook until fragrant. Add the carrots and root vegetables, along with a splash of the chicken broth and cover to steam about 10 minutes. Transfer to the slow cooker, tucking around the roast. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on Low for 6-8 hours (SEE NOTE 5) or until a meat thermometer reads 145°F in the center.
6. Remove the roast and cover with foil to keep warm. Remove the bay leaves and discard. With a slotted spoon remove the veg, set aside and keep warm.
7. Pour the cooking liquid into a wide pot and reduce by 1/4. Add the apple cider vinegar and cook a minute more.
8. Ladle the sauce over the roast and serve immediately.

LEFTOVER VEG - If you have leftover veg, here's a recipe for a soup to use them up.

Red Lentil Stew - PUBLISHED

https://www.budgetbytes.com/mexican-lentil-stew/

0-I've already significantly re-wrote this recipe.
1 - pleasantly surprised. Did not have turmeric and forgot the lime and didn't add cilantro. Ate with the Indian Rice and it was quite tasty.
Addendum - there are lots of leftovers so Ben added a squeeze of lemon on top of the plated dish. It was nice.
2 - Nice and light but filling. Good with quinoa (but quinoa is bad because it's from far away and leaves Indigenous communities without it as a food etc etc).
3 - I've made some not insignificant changes that have increased my enjoyment (I think) and not changed Ben's enjoyment of this dish. I've reduced the tomato, removed the turmeric, standardized the amount of salt and altered the instructions to allow for a reduction and thickening of the stew.
It goes really well is the Cornmeal Griddle Cakes.
4 - I may have hit on it. This is the second test with the new recipe, and it appears to be holding its own.

1 Tbsp bland vegetable oil
1 onion, diced
4 cloves garlic, minced
3-4 carrots, diced
1 large can 400ml diced tomatoes
1 tsp minced canned chipotle in adobo
1/2 Tbsp chilli powder
1 tsp cumin
1/2 tsp turmeric
10-15 dashes hot sauce
2 cups red lentils
4 cups vegetable broth
1 tsp salt
1 lime, juiced
1/2 bunch cilantro, chopped
OR
1/2 bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Add the diced tomatoes and their juices, chilli powder, cumin, turmeric, and hot sauce. Stir to combine. 
4. Add the lentils and the vegetable broth. Stir to combine, then simmer for about 20 minutes or until the lentils soften and break down make a thick stew.
5. Uncover and simmer rapidly until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out.
6. Stir in the cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.

Slow Cooker Pork Loin Instructions

https://www.recipetineats.com/slow-cooker-pork-loin-roast/

SLOW COOK:
Pork loin - Cook on LOW for 4 to 5 hours,
Pork Shoulder - Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker).
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).

1. Pork cuts: recipe is ideal made with pork loin, shoulder / Boston butt (boneless) or scotch fillet/neck, these are the 3 cuts I've make this recipe with. This is a highly flexible recipe that is ideal for any roast-size cut of pork, lean or well marbled.
Needs to be made with skinless pork, trimmed of excess fat (don't want loads of surface fat melting into braising liquid which becomes the sauce).
Pork Tenderloin - see directions here.
4. Different pork sizes:
1 kg / 2lb - Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 - 2.5kg / 3 - 5lb: Per recipe
3kg / 6lb: Pork Loin 6 hours on low, Shoulder 11 - 12 hours on low
Use times closest to your pork size.
5. Other cook methods:
* Pressure Cooker - Pork shoulder 1 hour 20 minutes on HIGH. To save time, this is how I did the pork in the 2nd photo in post. Have not tried pork loin so am unsure of required time.
* Instant Pot - Brown pork in IP, remove, melt butter and make Sauce in IP, then add pork back in, spoon over sauce. Then either cook using Pressure Cooker time for shoulder, or Slow Cooker time for pork loin or shoulder . Remove pork and make Sauce using sauté function
7. Pork Doneness - Loin is a lean cut of pork so it's cooked for a short period of time than shoulder. Pork shoulder needs to be cooked for longer to let the tough fibres break down. Shoulder is more prone to falling apart (ie semi shredding) when slicing.

Atholl Brose Pudding - Untested

https://www.appetitemag.co.uk/atholl-brose/

A staple of the Scottish Highlands, this pudding proves that the amount of effort expended into a dessert can be in inverse proportion to the enjoyment in return. It’s stupidly easy, yet so satisfying on a dark autumnal or winter night. Don’t take the quantities too seriously - this is meant to be adjusted to your taste

This is one version, which I've adopted a few points from for this other version: http://experimentalmouffette.blogspot.com/2019/10/atholl-brose-untested.html

4 tbsp medium porridge oats
(or 3 tbsp oats + 1 tbsp ground almonds)
4 tbsp whisky
1 tbsp lemon juice
2 tbsp honey
150ml double  2/3  cup heavy cream

1. First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned.
2. Set aside to cool.
3. Combine the whisky, lemon juice and honey in a bowl, then add the cream and whisk into soft peaks.
4. Fold in the toasted oats, turn into cups or glasses and chill.
5. Serve garnished with a stick of cinnamon, a twist of lemon zest, or homemade thin shortbread rounds.

Atholl Brose - untested

https://www.christinascucina.com/atholl-brose-with-and-without-cream/

A weird recipe. This is another version, that includes the oats in the final product. I kept the toasting part for the purely liquid version, figuring it would add a nice flavour.
https://www.appetitemag.co.uk/atholl-brose/

1/2 cup (3 oz) steel cut (pinhead) oats
1 1/2 cups (12 oz) water
3 tsp honey (heather honey is usually used)
about 8 oz whisky (equal to the amount of brose from the oats)
(optional: 5 oz heavy cream)

1. First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned.
2. Set aside to cool.
3. Soak the oats in the water for 24 hrs.
4. Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
5. Stir in the honey (to do it properly, use a silver spoon)!
6. Next, pour in the whisky and stir.
7. This is the original Atholl Brose. Optionally, add the cream, if you desire.

Rhubarb Pudding Cake - Testing

https://www.seasonsandsuppers.ca/rhubarb-pudding-cake/
https://commonsensehome.com/rhubarb-pudding-cake/
http://qc.allrecipes.ca/recette/5547/pouding---la-rhubarbe--facile.aspx

1 - I may simply not have baked it long enough. But while putting the batter on was challenging because the water from underneath kept pushing up, so that when I put the sugar on top, it got wet and baked into a pale crust. But the sweet and sharpness of the rhubarb is well balanced and the cake baked well.

1.1 - I haven't made this again, but I was thinking about the liquid layer which is a pain. I would like to try applying the Pouding Chomeur physics to this recipe and see if it works. It makes sense, right, if there's a layer of boiling water? Why else would it be there?

2 - Why did I think boiling water with the fruit was a better idea. I looking at the recipes, the boiling water goes on top. This worked very well and was very good. What I doubt is the arrowroot in the topping. I think I will try to use just flour next time. The original recipes ask for cornstarch, which is likely why I thought arrowroot would be better. 

3 - Trying it just with corn starch, since I've never actually made the original recipe as-is. However, I forgot the 1⁄2 cup of sugar on the rhubarb, and I put the batter on top. So I poured the sugar on top of the batter, and tried making holes in the batter to let the sugar through to the bottom. We'll see how it goes... it went fine! Turns out the cornstarch doesn't really seem to behave that differently from arrowroot.

Fruit
2 1⁄2 cups (12oz to 1lb) rhubarb, diced
1⁄2 cup white sugar
Batter
1 cup flour
1⁄2 cup white sugar
1 tsp baking powder
1⁄4 tsp salt
1 egg
3 Tbsps butter, melted
1⁄2 cup milk
1 tsp vanilla extract

Topping
1⁄4 cup sugar
1 Tbsp arrowroot flour (just regular)
2⁄3 cup boiling water

1. Preheat oven to 375°F.
2. Cover the bottom of a glass 8" square baking dish with the fruit, and sprinkle with the sugar. 
3. In a bowl mix together the flour, sugar, baking powder and salt.
4. In a separate bowl whisk together the egg, butter, milk and vanilla.
5. Make a well in the dry ingredients and pour in the egg mixture. Gently fold the two together just until they are combined.
6. Pour the batter over the fruit. 
7. For the topping, in a small bowl, combine the sugar and flour arrowroot. Sprinkle on top of the cake. 
8. Pour boiling water over the top.
9. To avoid a mess from the boiling filling during baking, place the baking dish on top of a parchment or foil-lined cookie sheet.
10. Bake for 45 minutes

La Falette - Untested

0 - I can't remember where this recipe came from. Someone's book, somewhere. I did not find many references on line, but I did find these. The YouTube recipe is gold!
https://www.nicholeplaster.com/2017/02/07/festive-falette-dauvergne/
https://www.youtube.com/watch?v=Dm4VXkHOZ0c

3 carrots, coarse dice
2 small turnips or a chunk of rutabaga, coarse dice
1 onion, coarse chop
1 + 1 Tbsps lard
1 1/2 cups white wine
bouquet garni of leek leaves, thyme, bay leaf
2 onions each poked with 4 cloves
1 cup chicken stock (or enough to bring the level of liquid to 1/2 the height of the meat).
2 slices bread with crusts removed, in crumbs
1/2 cup milk
1/2lb chard, washed and chopped
1 small bunch parsley, chopped
1 onions, chopped
1 cup currants ? Plums ? Prunes ?
2 cloves garlic, crushed
?how much meat?
. only 1/3 lb as in book recipe, or 12oz sausage meat, 10 oz ground cooked ham, 14 oz ground pork (which I'm using to substitute veal)
3 eggs
Lamb breast (is this the spare ribs from the belly?,  can I use the rack?)
Salt and pepper

1. In the braising pot you'll cook the lamb in, sauté the carrot, turnip and onion in the lard until starting to caramelize. Add the white wine, scrape up the fond and cook down by a third. Add the bouquet garni and the chicken stock. Bring to a low simmer and cook while preparing the meat.
2. Soak the bread in the milk; squeeze it to drain.
3. In a bowl mix together the chard, parsley, onion, garlic, fruit (dependent on region and availability) and ground pork. Add the eggs and the soaked and squeezed breadcrumbs. Season with a generous pinch of salt and pepper. Knead and pinch everything together until uniform.
4. Cut out a pocket in the breast by starting at one end and separating along the natural seam (along the bones?) in the meat, and sew up one side. You end up with a sock-like pocket to stuff. Season with salt and pepper.
5. Stuff the breast 'pocket'. Don't overstuff (if you have a small breast) - it has to be rolled up afterwards, so there should be some give. Once stuffed, sew up the open end.
6. Sear the meat on all sides in a hot pan greased with an additional Tbsp of lard (about 5 minutes per side). 
7. Put the lamb in the pot with the broth and vegetables. Cover and braise for 1 hour 30 to 45 minutes on the stove top or in a 350 oven.
8. Serve with the boiled veg and a thin slice of the falette.

Ratafia aux petits fruits - Untested

0 - I can't remember where this recipe came from. Someone's book, somewhere.

1 kg (2 lb) black cherries
1 kg (2 lb) ripe raspberries
1 kg (2 lb) red currants
450g (1lb) blackberries (optional)
alcohol 80 proof
1 stick cinnamon
Sugar

Pick over the fruit, wash and dry them, discard any that are bruised, and remove the stalks. Stone half of them, crush the stones, put them into a large earthenware crock and add all the fruits. Crush it all with the end of a bottle, cover and leave to infuse for 3 days at room temperature.
Strain the contents of the crock through a pieces of old linen into another earthenware crock. Measure the juice and for every litre (1 3/4 pints), add an equal volume of alcohol and 150g (5oz) of sugar.
Stir well, add stick of cinnamon, cover and leave to infuse for 6 weeks. Strain through a coffee filter into bottles, cork, seal and allow to mature for at least 2 months before serving.

Ratafia de cerises - Untested

0 - I can't remember where this recipe came from. Someone's book, somewhere.

about 1.5 kg (3 lb) black cherries
1 litre (1 3/4 pints) alcohol 80 proof
1 stick cinnamon
3 or 4 grains coriander
350 g (12 oz) sugar

1. Weigh 500g (1lb) cherries, wash and dry them, discard any that are bruised, and remove the stalks. Stone half of them, crush the stones, put them into a large earthenware crock and add the fruit. Crusy it all with the end of a bottle, add the alcohol, cinnamon and coriander, cover and leave to infuse for 15 days at room temperature. Wash and dry another kg (2 lbs) cherries and cut the stalks down to 1 cm (1/2"). Place them in layers with the sugar in a wide topped glass jar.
2. Strain the contents of the crock through a pieces of old linen into a bowl and pour this liquid over the cherries to fill the jar. Cork tightly, seal and leave to infuse for at least 2 months before serving.

Pork Loin with Creamy Herbed Sauce - Untested

https://www.seasonsandsuppers.ca/pork-loin-wine-herbs/

Check this out for adjustments to any Pork Loin recipe: https://cookthestory.com/how-to-roast-pork-loin-perfectly/

1/4 cup olive or vegetable oil
5 cloves garlic peeled and sliced in half lengthwise
2 Tbsp fresh rosemary leaves chopped
1/4 cup fresh sage leaves roughly chopped
2 lb center cut, boneless pork loin roast
1 1/4 cups dry white wine (plus a bit more to deglaze pan)
1/2 cup chicken broth or stock
1/2 cup heavy cream
Salt and black pepper

1. Heat the oil in a large and deep heavy-bottomed pan sear the pork for about 5 minutes on each side; set aside. 
2. In the same pan sauté the garlic, rosemary and sage for about one minute.  
3. Add the wine and scrape up the fond with a wooden spoon. Cook the wine until it reduces by a third.
4. Reduce the temperature and return the pork to the pan; season with salt and pepper. Partially cover with a lid and cook, flipping the pork every 20 minutes, for about 1 1/2 hours or until the internal temperature reaches 145°F. NOTE:  make sure there is always some liquid in the pan. Add 1/4 cup of warm water if it looks dried out.
5. When the pork is cooked through, remove it to a cutting board to rest. Cover loosely with a sheet of aluminum foil to help keep it hot. 
6. Meanwhile, increase the heat under the liquid in the pan. If your pan has little liquid and has started to create a fond, deglaze with a splash of white wine, scraping the bottom to loosen the tasty browned bits. 
7. Add the chicken stock and stir to combine. Heat for a few minutes to allow the chicken stock to heat through. Reduce the temperature before adding the cream and heat gently, stirring the sauce constantly, until it thickens and reaches a very gentle simmer and no more. Season accordingly.
8. Taste sauce and add salt and freshly ground pepper, to taste.
9. When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve

Barley and root vegetables - Untested

http://distasio.telequebec.tv/recette/1423/orge-aux-legumes-racines

1 Tbsp mild oil
1 Tbsp butter
1 onion, chopped fine
4 carrots, peeled and diced
4 parsnips, peeled and diced
3 - 4 sprigs fresh thyme
2 bay leaves
1 1/3 cup pearl barley
4 cups chicken or vegetable stock
1/4 cup minced chives
Salt and pepper

1. In a saucepan heat oil and butter. Sauté onion, carrots and parsnips to sweat, about 5 minutes.
2. Add herbs and barley and sauté an additional few minutes.
3. Add broth, salt and pepper and simmer for about a half hour, or until most of the liquid is absorbed. 
4. Remove the bay leaves and thyme stalks and add chives. Stir, check the seasoning, and serve.

Stinging Nettle Liqueur

1 - I did a super-simple first attempt and it's just ok, but not quite right. Next time I will try using the citrus zest.

https://craftinvaders.co.uk/delicious-stinging-nettle-liqueur/

40 nettle tops
zest of 2 lemons
80 g white sugar
1 litre of vodka

Wash the nettle tops and dry in a salad spinner.
Pop in a 1L jar with the lemon zest.
Weigh and add the sugar to the jar.
Fill the jar with the vodka - the full litre might not fit.
Leave it in a dark place for 48 hours.
(Check the flavor and steep longer if desired. Remember that, once decanted, the liqueur will mature in flavor.)
Decant into a dark bottle.

Kitchen Notes: Liqueurs can take anything for a couple of days, to a couple of months to take on the flavour of the added ingredients, with herbs and flowers often not taking very long at all, so do check your infusion periodically, and expect a certain amount of trial and error.

Chocolate Croissant Bread Pudding - Untested

https://honestlyyum.com/25014/chocolate-croissant-bread-pudding/

6-8 large croissants (day old)
2 eggs
4 egg yolks
1 1/4 cup sugar
2 cups whole milk
1 1/2 cups heavy cream
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa powder
8 ounces bittersweet chocolate (roughly chopped)
1 tablespoon pure vanilla extract
2 tablespoons butter
creme fraiche (for topping)
powdered sugar (for topping)

Whisk the eggs and egg yolks together in a large Pyrex mixing bowl. In a saucepan, whisk the cocoa powder, cinnamon, salt, milk and cream over medium heat until the cocoa is fully incorporated and the milk just starts to bubble around the edges. Add the bittersweet chocolate, sugar and vanilla and whisk until melted.
Slowly add a bit of the hot chocolate-milk mixture to the eggs while whisking the eggs to prevent them from turning into scrambled eggs. As the chocolate gets incorporated into the eggs add more of the chocolate-milk mixture until fully incorporated.
Butter a 9 x 13 inch Pyrex baking dish. Slice the croissants in half lengthwise and place the bottom half of the croissants in the dish. Cut the croissants as necessary to cover the entire bottom of the dish with the bottoms of the croissants. Pour half of the chocolate custard mixture over the croissants. Place the tops of the croissants and pour the rest of the chocolate custard mixture over the tops of the croissants. Let the dish rest for at least 30 minutes to soak in the chocolate, occasionally pressing the croissants down with a spatula so it soaks in more chocolate.
Preheat the oven to 325 degrees and bake for about 45-50 minutes or until the pudding is just set in the center. Test this by gently shaking the baking dish and the center should just barely jiggle.
Allow the pudding to cool and dust the tops with powdered sugar through sieve. Serve a large scoop of the pudding with a small dollop of tangy creme fraiche or fresh whipped cream.

Grilled Roast Beef - Testing

https://www.recipetips.com/recipe-cards/t--160835/grilled-roast-beef.asp

1 - I've used these instructions before but can't remember the outcome. I just roasted a small loin roast and it was overdone after waiting the prescribed hour. I should have been more attentive. While the meat was quite done, it wasn't over tough. It's the crust that was on the edge of burning.

This is mainly for the instructions. Rubs etc can be done on the side.

5 to 3 pound beef roast
cooking oil
Salt and pepper to taste

1. Turn grill on high and allow to heat up for 15 to 20 minutes.
2. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired.
3. When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes.
4. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals.
5. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done.
6. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness.
7. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°.
8. Carve and serve as desired.

Beef Stew with Turnips - Untested

https://www.williams-sonoma.com/recipe/beef-stew-with-turnips-beef-bourguignonne.html
1/4 cup olive oil
2 onions, finely chopped
2 oz. bacon, en lardons
3 lb. beef chuck (Kitchen Notes), cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger
  ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside.
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well.
Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours.
Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Skillet Scones - Test 2

1 2/3 cup flour
2 Tbsps baking powder
2 tsps sugar
1/2 tsp salt
1/4 cup cold butter cut into cubes
1 egg
3/4 cup milk or milk+buttermilk/yogurt mix
1 tsp vanilla

1. Mix together dry ingredients
2. Add the butter pieces and pinch with your fingers to create a crumb texture. The secret is to have small globules of butter throughout the dough; really cold (but not frozen) butter helps with this.
3. Make a well in the middle and crack in the egg - lightly whisk the egg in the well, add the milk and vanilla, and finally mix everything with a wooden spoon just until combined.
4. Liberally butter an 8-10" cast-iron pan. Spread the dough over the bottom. Make cuts in the raw dough to form 8 wedges. Turn on the heat to medium-low and cover. Cook for 7 minutes or until nicely browned underneath. Flip and cook another 7 minutes.
5. Turn out onto a wire rack and allow to cool, at least long enough to handle, then break apart along the cut lines. Serve with butter, crème fraîche, Devon cream, preserves, honey, etc.

Grilled Vegetable Pasta Sauce for 2 - Testing

0 - Would this benefit from some fresh herbs?

8 oz pasta
1/2 onion, sliced into 1/2" slices
4 small zucchini sliced into 1" strips
3 roma tomatoes sliced into 1" strips
4 garlic cloves, peeled, whole
1/4 cup olive oil
1 tsp grated lemon zest
Juice from 1 lemon
1 tsp salt
1/2 tsp black pepper
1/2 cup + grated parmesan

1. Pre-heat grill.
2. In a large bowl, whisk together oil, zest, juice, salt and pepper.
3. Add the zucchini and toss, to cover; marinade for 10 minutes before adding the tomatoes and garlic. To keep the onion slices intact, brush with the marinade, do not toss.
4. In a vegetable grilling pan, place the onion and the garlic. Grill at Medium Direct heat for a couple of minutes, lid closed.
5. Directly on the grill, place the zucchini slices (reserve the marinade). Cook everything another 4 minutes (lid closed) before adding the tomato to cook in the onion veg grilling pan (it can get quite soft). Cook for a final 4 minutes (lid closed).
6. Check doneness; if veg is soft, remove to cutting board, allow to cool until you can handle them, and cube small and put in a saucepan with the remaining marinade. Bring this to a simmer while the pasta cooks.
7. Once cooked, toss the sauce with the pasta.

Warm Chèvre Salad - Testing

8 oz chèvre (soft goat cheese)
1/2 cup Panko bread crumbs
1 Tbsp mild oil
1 egg x person, hardboiled and cut into 8ths
3 Tbsps olive oil
1 Tbsp red wine vinegar (try white wine vinegar)
1/4 tsp dijon mustard
Pinch salt
Pinch black pepper
1 firm, tart apple, peeled, cored and diced
6 cups tender lettuce
2 Tbsps pecan or walnut pieces

1. Form cheese into eight 1 oz patties.
2. In a shallow bowl put in the bread crumbs.
3. Pour a thin stream of olive oil over the cheese, and flip to oil the other side. Roll in the bread crumbs. Put in the refrigerator or freezer for 15-30 minutes to get the cheese to firm up.
4. Pre-heat the oven to 375F (or turn on the grill for Med-high heat, indirect).
5. Whisk together the olive oil, vinegar, mustard, salt and pepper until emulsified. Dump in the apple, toss to cover, and set aside.
6. Bake the cheese on a cookie sheet (or grill) for about 15 minutes or until golden, flipping once.
7. Tear the lettuce into bite-sized pieces, sprinkle over the pecans, egg, apples. Arrange the cheese rounds on top and drizzle the salad with the dressing.

Breakfast Hash - testing

0 - I've made this a couple times, but it's likely still pretty rough as a recipe. Apparently made it with 3 oz of leftover sausage and 5 oz bacon.

4 oz bacon, cut into lardons
4 oz meat
1 onion, fine chop
1/2 zucchini, small dice
3 potatoes, shredded (about 2 cups)
4 Tbsps butter
4 eggs
salt and pepper

1. Cook bacon until fat starts to render, then add the meat and onions.
2. Cook until onions just start to soften then add potatoes and zucchini. Cook until brown on the bottom (about 6 minutes), then break up to brown evenly, stirring (about 15 minutes more).
3. Heat the butter in a separate pan and fry the eggs any way you like them (soft yolks are preferred as the sauce on the hash).
4. Put hash on a plate and top with the egg.

Chicken Salad Sandwich à la française - Testing

1 stalk celery, finely diced
2 cups chopped cooked chicken
1/2 tart apple, chopped
1 Tbsp butter
1/2 onion, small dice and sautéed in the butter
1/3 cup mayonnaise
1 Tbsp dijon
1 Tbsp red wine vinegar
1 tsp minced dill
Baguette
Lettuce

Zucchini Omelette - Test 1

0 - I've made this several times now and we're always surprised by how much we like it.

1 - I used old, overgrown zucchini and I don't think it was as good.

2 - Yep, small zucchini that has been browned makes it.

2 + 1 Tbsps mild oil
6 eggs
Good pinch of salt
½ tsp black pepper
¼ cup chopped chives or scallions
1 medium zucchini (196g/6.9oz) ¼" dice
½ cup (2oz) grated Parmesan cheese

1. In a large bowl whisk the eggs with salt and pepper until frothy. Set aside.
2. Heat the oil in a sauté pan and cook the zucchini until starting to brown. Browning is important. Reserve a Tbsp of chives and add the rest to the zucchini.
3. Mix the cheese and zucchini into the egg.
4. If the fry pan is too dry, add another Tbsp of oil and swirl around. Pour in the egg mixture.
5. Cook slowly, tipping and lifting the edges to encourage the top to flow underneath.
6. With the top still slithery but mostly firm, sprinkle with the reserved chives and put under the broiler in the oven until the eggs have set and the edges puff up a little.
7. Remove from the oven and carefully fold the omelette.

NOTE: If you choose to increase the number of eggs, be sure to use a wider pan. For the omelette to fold properly the omelette shouldn't be more than 1" thick.

Ben's Cucumber Salad (I think) - Test 2

0 - I'm not sure but I think this recipe has the ingredients Ben uses to make cucumber salad. I'll have to make it and have him eat it to find out.

1 - Very simple and delicious and refreshing. It would be interesting to try different vinegars.

2 - Still just used apple cider vinegar, but other vinegars would be fun to try.

2 cucumbers (14oz) thinly sliced
½ small onion thinly sliced
2 Tbsps apple cider vinegar (try white wine vinegar)
2 Tbsps mayonnaise
Salt and pepper to taste
1 tsp white sugar
1 tsp chopped dill

1. Combine the cucumber and onion in the serving bowl.
2. In a small bowl whisk together the vinegar, mayonnaise, salt, pepper, sugar and dill.
3. Pour over the cucumbers and lightly toss before serving.

Curried Lamb Meatballs - Testing

0 - I don't know where this recipe came from, I may have made it up. I made it once, and I know it was enjoyed, and I hope I've remembered the recipe!

00 - With less access to lamb these days, I want to try this with ground pork.

2 garlic cloves, minced
1" piece of fresh ginger, peeled and grated
2 Tbsps mild oil
1 onion, finely chopped
1 (or 2?) Tbsp curry powder
1 tsp black pepper
1 can diced tomato
1 bay leaf
Salt to taste
1 lb ground lamb
1 cup fine bread crumbs
1/3 cup cilantro, fine chop (optional)
1 egg, lightly beaten
1/2 tsp curry powder
1/2 tsp salt

1. Cook onion in oil in a large frypan until perfectly perfectly cooked.
2. Set aside 1/3 of the onion.
3. Add garlic and ginger, curry powder and pepper. Cook a few minutes.
4. Add the tomatoes and their juices, the bay leaf and the salt. Bring to a boil and simmer.
5. Mix reserved onion with the lamb, breadcrumbs, optional cilantro, salt, egg and curry powder.
6. Form into 4 large balls, then break those down into 4 balls each, then divide those into 2 balls each. As you make them, drop them into the simmering sauce. When done, mix well and cover meatballs with sauce.
7. Cook, covered, 20  minutes. Uncover and cook another 20 minutes, until the sauce cooks down a bit and becomes silky.

Drunken Damson Pudding - Testing

http://www.ireland-guide.com/article/drunken-damson-dessert.7969.html

1 - The flavor of the gin was far too strong. The other possibility might be to mix the damsons with non-alcoholized fruit.

100g (31/2 oz) sugar
8 medium eggs
500g (18oz) 70% dark chocolate, chopped small
250g (9oz) butter
200g (7oz) stoned damsons used to make damson gin

1. Preheat the oven to 400°F. 
2. Butter an 8" shallow pie dish or 8 ramekins.
3. Whisk the eggs and sugar together until pale and creamy. 
4. In a bain-marie, melt the chocolate and butter, mixing constantly to combine them. 
5. Whisking constantly, very slowly drizzle the chocolate mixture into the egg and sugar mixture until perfectly combined, then add the drained fruit. 
6. Pour into the baking dish or divide between ramekins ensuring that there is fruit in each one.
7. Bake for 12 minutes for the pie dish or 6 minutes for the ramekins, until firm to the touch, but still slightly wobbly. Leave to cool and serve with your favourite cream.
8. HINT: Resist any temptation to drizzle a little left-over gin over this pudding. It is far too strong and will overwhelm the chocolate and fruit flavours.

Elzekaria - Test 2

from French Country Cooking by Elizabeth David, pg 42
https://www.cuisinealafrancaise.com/fr/recettes/entrees/potages-et-soupes/elzekaria

https://www.ukrainianclassickitchen.ca/index.php?topic=1752.0

1 - I made a potful with only  cups of water and it makes quite a lot! Ben and I were eating it and felt like there was something missing - good, but something missing. Just now, in re-reading the recipe, I realized I completely forgot about the vinegar! That's ok, I have a potful of the stuff to serve it again with the vinegar!
April 6 2020: used some of my home-made plum vinegar and it made a difference, for sure. It makes for a lot of soup, so next time I will try it with apple cider vinegar, which is even more acidic.

2 - Red wine vinegar really completes the dish. Other fruit vinegars don't have the tang needed to stand out for this recipe. I tried it with a poached egg and, while it provided some silkiness to the broth and some protein to the soup, overall it didn't really contribute very much.

3 - A nice, light vegetable soup, suitable for late summer so that fresh shelling beans are available. I wonder if BROAD BEANS would work in this? Otherwise, a very nice soup.

1 large onion, sliced (10-12 oz)
2 Tbsps lard
1 small cabbage, sliced thin (28oz)
1/2 lb small beans (haricot), fresh or soaked (TRY SKINNED BROAD BEANS IN LATE WINTER/EARLY SPRING?)
2 cloves garlic, crushed
Bouquet garni (parsley, thyme, bay leaves)
Salt and pepper
8 cups water
Per soup bowl 1/2 Tbsp red wine vinegar, to serve

(OPTIONAL: 1 small leek, sliced; 1 cup sliced green beans; 1 large potato, diced; 1 carrot, diced; 1 small turnip or chunk of rutabaga, diced; 1 Espelette pepper, cut in half and seeded)

1. Sauté onions (and optional leek) in a soup pot using the lard. 
2. When perfectly soft and just starting to brown, add the cabbage, beans, garlic, salt and pepper (and optional green beans and/or potato and/or carrot and/or turnip). Stir it up and sauté until the cabbage just begins to wilt.
3. Add the water and bouquet garni (and optional  Espelette pepper), bring to a simmer and cook for 3 hours or until the beans are cooked and soft (this will be much less if the beans are fresh).
4. When serving add a the vinegar.

Stove-top/Campfire Cornbread - Test 2

0 - I've made this several times but have no documented my progress. I do remember that very low heat is good, a diffuser on the RV stovetop is essential. I made a note that the amount of fat in the bread means that you don't need to have a layer of oil in the baking dish before putting in the batter.
1 - Ok, so I burned it. I made it on our new used stove from the recycling depot and I'm not used to using electric stoves, and the bottom started to, erm, over-brown. Not totally burned, but definitely much darker than I would like. But still really tasty!

2 - I made it without burning it. The temperature has to be quite low for this.

6 Tbsps butter, bacon fat or lard
1 cup cornmeal
1/2 cup flour
1 Tbsp baking powder
1 tsp salt
1 egg, beaten
1 cup milk
1 Tbsp sugar

1. Melt the butter in a cast-iron or stainless steel pan and allow to cool a bit.
2. In the same pan, mix the cornmeal into the butter, then add, all at once, the flour, baking powder and salt; combine thoroughly.
3. Add the egg, milk and sugar and mix until lumps are gone.
4. Cook on a low-to-medium-low fire, tightly covered, until the middle sets, about 15-20 minutes. (if your lid is not tight, stretch a sheet of aluminium foil over the top of the pan and put the lid on top, pressing down to create as much of a seal as possible with the foil) 
5. Uncover and allow to settle, by the fire, or under a broiler (for about 5 minutes).
6. Let cool and serve.

Beef and chickpea stew - Testing

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

1 - Generally fine, but I used some Desi chickpeas which I'd never cooked before. They still had their skins one - they are peas I grew, and the texture was quite coarse. The main thing that is interesting about the recipe is that it is relatively simple. Chickpeas, other beans, or even other vegetables might be just as good as anything else. I need to think about this one.

1/2 lb dry chickpeas (Garbanzo beans) ? (see note 1, above)
1 Tbsp oil
2 lbs beef chuck (see Kitchen Notes), cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
1 can (10 oz) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak the beans overnight. Cook until tender, about 1/2 to 1 hour, depending on freshness of the beans.
2. Render the bacon in the oil over medium heat. Increase the heat and brown the beef in hot fat. Add the rosemary and stir for 1 minute or until it becomes fragrant. Season with salt and pepper, to taste.
3. Add the onion; sauté constantly until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in a slow cooker. Top with the beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Slow cooked beef and bean stew - Testing

https://www.thespruceeats.com/crockpot-beef-and-pinto-bean-stew-3054696

1 - A good first try. I only put in half the amount of tomato, and I would like to try replacing in with 1, maybe 2 cups of red wine, instead. I feel like tomato, like peppers, is overused, and I like to find other ingredients that do the same job. And the wine may give the stew a more robust flavour.

1 lb dry pinto beans
1 1/2 pounds beef chuck (see Kitchen Notes)
2 Tbsps oil
3 Tbsps flour
l large onion, sliced
1 garlic clove, minced
3 ribs celery, sliced
3 carrots, diced
Optional - 2 bell peppers (any colour), diced
1 tsp salt (or to taste)
A pinch each of paprika, oregano, cayenne, thyme
1/2 tsp black pepper
1 cup very rich beef broth
2 (14.5-ounce) cans diced tomatoes, not drained
1 or 2 cups red wine

Optional - 1 cup whole kernel corn

1. Soak beans overnight. Boil in water until done (1/2 to 1 hour, depending on freshness of beans).
2. Meanwhile, cut the beef into 1/2-inch pieces. Dredge in flour. 
3. Heat the oil in a large skillet and brown the meat on all sides. (The caramelized crust on the outside of the seared beef gives the stew color, texture, and deeper flavor.)
4. In a 4-quart or 6-quart slow cooker, combine everything but the corn kernels
5. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
6. Add corn kernels about 1 hour before serving time, if desired.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Breakfast Sausage - Untested

https://healthyrecipesblogs.com/homemade-breakfast-sausage/
https://www.bonappetit.com/recipe/ba-breakfast-sausage
https://www.allrecipes.com/recipe/16359/breakfast-sausage/
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

1 lb ground pork
1 garlic clove
Spice combinations to try:
- 1 Tbsp minced fresh sage, 1 Tbsp minced fresh thyme, 1½ tsps salt, 1 tsp crushed fennel seeds, ½ tsp red pepper flakes, ¼ tsp black pepper, ¼ tsp smoked paprika; OR
- 2 tps dried sage, 2 tsps salt, 1 tsp black pepper, 1/4 tsp dried marjoram, 1/8 tsp red pepper flakes, 1 pinch ground cloves; OR
- 1 tsp salt, 3/4 tsp black pepper, 1 tsp minced fresh sage leaves, 1 tsp minced fresh thyme leaves, 1/4 tsp minced rosemary leaves, 1/4 tsp fresh grated nutmeg, 1/4 tsp cayenne pepper, 1/4 tsp red pepper flakes
Oil or fat for frying

1. Crush and mince the garlic; fry it in a little oil until just starting to turn blond. All to cool a bit.
2. Mix ground pork meat with garlic and spices. Shape into 12 patties.
3. Fry in a pan with only a little oil to get things started (the ground pork will produce its own as it cooks).

Ground Pork Potato Balls - untested

https://www.food.com/recipe/ground-pork-and-potato-balls-95996

1 tablespoon onion, minced flakes
1 egg, beaten
2 Tbsps milk
1⁄4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tsp prepared mustard (dijon?)
3⁄4 tsp salt
1⁄8 tsp black pepper
1 lb ground pork
1+2 Tbsps shortening fat (lard, butter, bacon fat)
1 chicken bouillon cube
2 Tbsps all-purpose flour
1 1⁄3 cups meat broth water, divided

1. Cook onion in 1 Tbsp oil until perfectly soft.
2. In a bowl mix the cooled onion, egg, milk, bread crumbs, potato, mustard, salt, and pepper together.
3. Add pork; mix well.
4. Make into 24 meatballs.
5. Heat oil in skillet, add meatballs and brown.
6. Drain fat and remove meatballs from pan.
7. Bring the broth to a boil and add the meatballs.
8. Cover and cook on low for 20 minutes, turning occasionally.
9. Remove meatballs from pan again; reserve drippings.
10. Mix flour with 1/3 cup of water; stir into drippings.
11. Cook until thickened.
12. Serve with meatballs, with an optional side of tart fruit compote like ligonberry, or damson cheese.

Parsnip Quiche - Testing

http://www.puregreenmag.com/pure-green-blog/kitchen-gardener--leek-and-parsnip-tart

1 - I think I made this one, but didn't write any notes on it.

2 - It's a fine quiche, but a bit monotone. I've added 1 tsp of herbes de Provence to see if it'll help.

1 batch blind-baked pie crust, completely cooled
1oz butter or lard
1 large onion, thin sliced
10-12oz parsnip, grated (about 1 root)
1/2 cup Parmesan, grated
3 large eggs
1/2 cup heavy cream
1/2 cup milk

1 tsp Herbes de Provence
Pinch of salt
2 tsps. grainy mustard
Ground black pepper on top
More mustard to serve

1. Heat oven to 400F. Blind bake the crust about 15 minutes. Allow it to cool completely before using to allow the crust to set.
2. Turn the oven down to 375F.
3. Meanwhile, caramelize the onions in the butter or lard until soft and brown. Add the parsnip and cook until perfectly soft; set aside.
4. Beat eggs, whisk together with cream, milk and herbes de Provence; blend in cheese. Add mustard, salt and pepper.
5. In the bottom of the baked pie crust, scatter the onions and parsnip; pour in the egg mix on top and grind fresh pepper on top.
6. Bake 25-30 minutes, until the custard sets and the crust is slightly brown.

Beef and bean stew - untested

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

8 oz dry chick peas (garbanzo deans)
1 Tbsp olive oil
2 lbs beef shoulder, cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
1 can (10 oz) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak chick peas overnight. Drain and, in fresh water, simmer until soft (about 1 hour).
2. Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
3. Add onion; sauté until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Spicy bean and beef stew - Untested

https://www.bbcgoodfood.com/recipes/3328/spicy-beef-stew-with-beans-and-peppers

3½ Tbsps vegetable oil

2 lbs stewing beef cut into chunks

1 onion, sliced

2 garlic cloves, minced

1 Tbsp flour

1 Tbsp black treacle

1 tsp cumin

400g can diced tomato

2 1/2 cups beef stock

2 red peppers, seeds removed and sliced

1lb reconstituted or 1/2 lb dry cannellini beans

Sour cream and fresh coriander, to serve

1. In a large saucepan with a lid, brown the meat, adding 1 Tbsp of oil at-a-time, browning in batches to avoid crowding. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.

Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.

Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Herbed Mashed Turnip and Carrot - Untested

http://www.lordbyronskitchen.com/mashed-turnip-and-carrots-with-herb-butter/

1 large turnips or rutabaga, peeled and diced into 1 inch pieces (about 4 cups)
3 large carrots, peeled and chopped into 1 inch pieces (about 4 cups)
1 tsp salt
1/4 tsp ground black pepper
1/2 cup butter
1 Tbsp fresh thyme leaves
2 Tbsps fresh parsley, finely chopped
2 Tbsps green onion, chives finely chopped

1. Add the turnip and carrot to a large stock pot and add enough water to cover the vegetables. Add half a teaspoon of salt and, over medium-high heat, cook the vegetables until fork tender. This should take about 30 minutes. The carrot might be cooked a few minutes before the turnip, because turnip tends to be a harder vegetable, but don't worry about overcooking the carrot.
2. Drain the vegetables and add the other half teaspoon of salt, the pepper, butter, thyme, parsley, and green onion.
3. Using a masher, mash the turnip and carrot until the consistency of mashed potatoes. Lastly, stir the mixture together to ensure even distribution of the butter and herbs. Serve immediately.

Testing - Pan Bread

Originally from another oven-baked soda bread recipe I've been testing, I wanted something I could make on the stove-top.

1 3/4 cups flour, plus more for the last part
3 Tbsps sugar
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup sour cream or yogurt
Either or both of:
1/2 cup sharp cheddar, grated
1 Tbsp caraway seeds

Combine dry ingredients in a large bowl. Stir in the grated cheese until covered in flour and separated.
In a small bowl beat the egg and stir in the sour cream.
Add the egg mixture, and caraway seeds (and raisins if using) to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Place batter in a buttered cast iron pan with a lid.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly into the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Place on a low flame. Cover at a slight angle to allow steam to escape. Cook for about 40 minutes or until tapping it sounds hollow. The greatest reward comes to he who cooks slowly - avoid burning the bottom by cooking over a very low flame; I recommend using a diffuser as well.

Testing - Damson Plum Shrubs

https://www.saveur.com/plum-shrub-recipe/
https://honestlyyum.com/5738/plum-shrub/

0 - What is the difference in flavour? The first is cooked, the second is raw.

3 parts strained plum juice (reserved from Plumbrillo), divided
3 parts sugar
1 part white wine vinegar

In a medium, heavy-bottomed pot fitted with a candy thermometer, add 1 cup of the plum juice and all of the sugar. Bring to a boil over high heat, stirring occasionally to ensure the sugar dissolves quickly. Regulate the heat to prevent the mixture from boiling over, and cook until it is thickened and registers 230–234°F on the thermometer (the “thread” stage), about 10 minutes.
Immediately stir in the remaining 2 cups plum juice. Add the vinegar and cook until the mixture registers 182°F on the thermometer, then maintain that temperature for 1 minute to pasteurize. Remove from the heat, and carefully transfer the shrub to sterilized bottles or jars. Clean the rims and sides with a kitchen towel and seal firmly with lids. Follow recommended water bath canning procedures to jar, or let cool completely and refrigerate for up to 2 weeks or freeze for up to 3 months.

2 parts chopped plums (tightly packed)
2 parts sugar
1 part red wine vinegar
1 part apple cider vinegar

Core and chop the plums and add them to a non-reactive mixing bowl. Add the sugar and stir until the plums are thoroughly coated.
Cover the bowl with plastic wrap and place in the fridge. Let the mixture sit for at least 24 hours. While the mixture is resting, the sugar will begin to extract the juice from the plums, creating a rich plum syrup.
Remove the mixture from the fridge and strain the syrup and any excess sugar into a new mixing bowl. Firmly press on the plums to release any remaining juice. Whisk in the vinegar, dissolving the sugar as you go. Transfer the shrub into a bottle for storage.
NOTES
The flavors will continue to develop as time passes. The vinegar will mellow and new notes of fruit will emerge.

Testing - Damson Cheese, or Plum Paste or Pumbrillo

https://www.saveur.com/plum-paste-plumbrillo-recipe/
http://experimentalmouffette.blogspot.com/2017/12/testing-damson-plum-cheese.html

3½ lb. ripe plums
12 oz. (1½ cups) sugar, plus more as needed
Butter
Optional - 3 Tbsp. fresh lemon juice

1. Wash the plums (do not peel or remove the pits) and place in a large, heavy-bottomed pot. Add enough water to barely cover the plums, then bring to a boil over medium-high heat. Lower the heat to maintain a strong simmer, and cook until the fruit is very tender, 20–25 minutes. 
2. Remove from the heat, and let cool slightly. Squeeze out the pits and put the emptied, cooked fruit through a fruit masher and sieve (pictured). 
3. In a large strainer or in a muslin bag set over a large, heat-resistant bowl, let the plums strain out their excess juices (do not press on the fruit or attempt to force the pulp through the strainer). Reserve the plum juice for another use. 
4. Measure the pulp (you should have about 2½ cups or 1¼ pounds). Stir in the sugar, adding more as needed to maintain a ratio of 6 parts sugar to 10 parts fruit. Add the lemon juice, cover, and refrigerate for at least 8 hours and up to 1 day.
5. Meanwhile, put a small plate in the freezer (to test the mash, later).
6. Bring to a boil then cook the mash at the lowest setting on the stove top until it gets so thick that when you scrape a wooden spoon along the bottom it stays apart for a few seconds before it to close up again. Make sure to stir frequently. This will take a long time, over an hour.
7. NOTE: If you're using a candy thermometer, the mixture should never exceed 221F)
8. Retrieve the plate from the freezer and place a small drop of the plum mixture on the surface. If it starts to set and form a skin after a minute, the preserves are ready. If it remains runny, return the plate to the freezer and cook the plum mixture a few minutes more before testing again.
9. Boiled some glass jars along with their lids and when they are still warm slathered a tiny bit of butter inside before putting in the damson mush.
10. Remove the plum mixture from the heat. Ladle carefully into sterilized jars leaving 1/2" space at the top, then clean the rims and sides with a kitchen towel.
11. Seal firmly with the lids, then loosen by 1/4 turn. Check for air bubbles, and if necessary, tap the jars gently on the towel to work any bubbles upwards and out. 
12. For water bath canning, put the jars on a rack in a large pot of boiling water. The jars must not sit directly on the kettle bottom. Adding the jars with slow the boil. Return the water to a good boil and only then start to count the processing time: for 235ml or smaller jars, 10 minutes. For larger jars, 20 minutes.
13. In a draft-free spot where the jars won't be moved, place a towel over a baking sheet. Leave to cool for 12 - 24 hours to fully seal the jars, and allow the cheese to set.
14. OPTION: if for immediate use or if you don't want the bother of canning, let cool completely and refrigerate for up to 2 weeks or freeze for up to 3 months.

Golden Shortbread Cookies - Test 2

http://www.lapopottedemanue.com/2014/11/sables-a-la-farine-torrefiee.html

1 - This went over very well! The toasted flour added a flavor that actually augmented the almond flour flavor. It was odd, when toasting the flour, it clumped and I ended up running it through a fine sieve before using it. Odd but really neat and interesting. I only browned it until a very light golden.

Oh, and for half of them, I drizzled some chocolate and it went quite nicely.

2 - Made these again for a retreat by the SGI CJ group and they were liked, again. When rolling out I used 2 knitting needles as my thickness guide to have an even dough and it worked a treat!

2 cups flour (250 g de farine torréfiée)
½ cup + 2 Tbsps butter, room temperature (130 g de beurre)
1¼ cup icing sugar (130 g de sucre glace)
scant ¾ cup almond flour (60 g de poudre d'amandes)
2 tsps vanilla extract (La pulpe d'une gousse de vanille)
¼ cup + of water (70 g d'eau)

1. In a dry, hot pan, toast the flour until golden and fragrant, stirring constantly to avoid scorching. Once golden, remove from heat and set aside allowing to cool to room temperature (important!). 
2. While the flour is cooling, and reserving the water, put all the other ingredients in the bowl of an electric mixer and thoroughly combine. 
3. Sift the cooled flour through a fine sieve to make sure there are no clumps (if the flour is the slightest bit damp the heat from the pan will cause it to lump up into clumps).
4. Add the cooled flour, then slowly trickle in the ¼ cup of water until a uniform dough forms. If it looks too dry add water, a Tbsp at a time. 
5. Roll the dough between two sheets of parchment paper into a thick disc of about a half inch. Wrap and put in the refrigerator to rest for about 1 hour or up to 72 hours. 
6. Preheat the oven to 325°F. 
7. Roll out the dough to about 1/8" (knitting needles trick) and cut, into squares, or circles, or with cookie cutters. Lay the parchment paper onto cookie sheets and bake for about 15 minutes. 
8. OPTION: powder with more icing sugar, or melt some chocolate and drizzle on top. (Saupoudrer de sucre glace.)

Cheese Making With Nettle Rennet - Untested

https://permies.com/t/67519/sucessfully-stinging-nettles-cheese-making


Harvest nettle leaves before the plant has gone to seed. Once the nettle has seeded, it is unsafe to use for making rennet. Harvest nettle leaves into a clean paper sack.
If fresh nettle is not available in your area, check local natural food stores. Dried nettle leaves are readily available, as they are often used for tea. Substitute ¾-1 pound dried nettle for 2 pounds fresh leaves.


The Ingredients:

2 pounds fresh stinging nettle (urtica dioica)
Large pot
1 Tbsp. Sea Salt
Colander
Bowl
Cheesecloth

The method:

1. Rinse 2 pounds fresh leaves under cool, filtered water.
2. Fill a large pot with 4 cups water, add the clean leaves, add more water if needed to just cover the nettle leaves, bring the water and leaves to a light boil; reduce heat, cover and simmer 30 minutes.
3. Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve, The salt will help to break down the leaves and release the coagulating enzyme.
4. Place a colander inside a large bowl, line the colander with one layer of clean cheesecloth, pour nettles into colander and drain until leaves stop dripping.
5. The liquid drained from the nettle leaves is the liquid nettle rennet. It can be used in amounts of 1 cup of nettle rennet per 1 gallon of warmed milk.
6. Keep tightly covered and avoid exposure to light. Nettle rennet will keep in the refrigerator or cold storage for a few weeks if stored properly.

How to use your nettle rennet:

When using nettle rennet in cheese making, use slightly less salt than the cheese recipe calls for, because the rennet will be a bit salty.
Nettle rennet can be used with any milk to make cheese.
However, cheese made with vegetable rennet may develop a bitter flavor if aged for a long period of time (over 2 months).
Solve this problem by using animal rennet for aged cheeses, making cheeses with shorter aging periods when using nettle rennet, or merely eating the cheese younger.