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.