Test 2 - Pork chops in White Wine Sauce

https://www.foodnetwork.com/recipes/robin-miller/pork-chops-in-creamy-champagne-sauce-with-rustic-garlic-mashed-potatoes-recipe-1906594

1 - First attempt was very good, made with champagne. Ben always wants more sauce, but I think this is a good amount.

2 - No request for more sauce this time, but another "A" grade using white wine instead of champagne. The one addition to the recipe is how to establish the done-ness of the chop without the instant-read thermometer.

3 - The thickness of the chop is definitely a factor. I had very thick chops and it took much, much longer to get them to a safe temperature of 145F.

2 Tbsp lard or vegetable oil
1 popcorn kernel
4 x 1" thick pork chops (about 5 ounces each)
1 onion
1 Tbsp dried thyme
Optional - 1 tsp dried tarragon
2 cups dry white wine or dry Champagne
2 Tbsp flour
2 cup light cream

1. Heat oil in a large skillet and put the popcorn kernel in. 
2. Season the meat with salt pepper.
3. When the popcorn kernel pops,  remove it and add the meat to the hot pan. Cook 2 minutes per side, until golden brown. Remove the pork from the pan and set aside. 
4. To the same pan, add the onion and cook until soft. 
5. Add the thyme and cook until fragrant. 
6. Add the wine and cook one more minute. 
7. Meanwhile, whisk the flour into the cream and pour into the pan, whisking everything together.
8. Return the pork to the pan and simmer for 3 to 5 minutes, until the pork is cooked through and internal temperature is 145F and the sauce thickens.
9. Allow to rest for at least 3 minutes before serving to allow the juices to even out in the chop.
10. Goes very well with mashed potatoes.

Testing - Chilli Potatoes

https://www.bbcgoodfood.com/recipes/mexican-potatoes

1 - We liked them, but I did not keep notes, therefore it remains at the testing phase.
2 - I must have added salt the first time 'round because this second time, there was no flavor coming out!

800g potato, cut into cubes
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ tsp salt
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
soured cream, to serve

1. Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
2. Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Untested - Rutabaga Paprika Soup

https://www.chowhound.com/recipes/smoked-paprika-and-rutabaga-bisque-11551

3 tablespoons unsalted butter
1 medium yellow onion, coarsely chopped
2 medium celery stalks, coarsely chopped
1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups)
4 cups (1 quart) low-sodium vegetable broth
2 cups half-and-half
2 1/2 teaspoons high-quality smoked paprika
1 teaspoon ground white pepper
In this winter soup we glorify the often-overlooked rutabaga. Simmered slowly and then blended with smoky paprika, this earthy root vegetable transforms into a velvety and irresistible bisque.
Beverage pairing: Royal Oak Pale Ale, England. Soft bubbles make for a nice contrast with a creamy bisque, while the modestly sweet malt of an ale will not offend the rutabaga. A light hoppy character in the beer adds complexity to the pairing without bringing in bitterness.

Rutabaga Chipotle Soup - Test 1

https://www.thekitchn.com/recipe-rutabaga-chipotle-soup-100959

1 - A creditable first go at this. Really very good and very little to recommend to change. I'll just standardize weights on a few things but otherwise, it gets bumped up to the next level.

2 - Again a lovely, sweet soup. This time I increase the amount of chipotle pepper from 1/4 tsp to 1/2 tsp and it was noticeably hotter. I think I prefer the 1/4 tsp suggestion of heat.

3 Tbsps butter
1 medium onion, diced (170gr)
A meagre pinch of celery seed
2 large rutabagas, peeled and diced (1.5kg)
4 cups chicken or vegetable broth 

2 cups heavy cream
1/4 tsp ground chipotle
1/4 tsp paprika
1 tsp ground pepper
Salt to taste

1. Melt the butter in a large pot and add the onion, cooking until browned. Season with salt and add the celery seed. 
2. Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes. 
3. Add the chipotle and the pepper. Stir well.
4. Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. 
5. Stir in the cream and taste to adjust the seasoning to your liking. 
6. Gently simmer for 15 minutes more before serving.

Untested - Raspberry Liqueur

https://www.creative-culinary.com/homemade-fresh-raspberry-liqueur-recipe/

Only brewing for 3 weeks.

Liqueurs get better with age as the vodka mellows more over time.

Vodka with higher the alcohol content will do a better job of extracting the most from whatever fruit or citrus you use.

Yield: 4 cups

24 oz of fresh or frozen raspberries

3 1/2 cups vodka

1 cup of sugar

1. Pour raspberries into a large jar and cover with sugar. Pour in vodka and close with lid.
2. Shake several times the first day until all the sugar has dissolved.
3. Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
4. When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin (finer than cheesecloth) and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
5. When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

I have made a raspberry liqueur (about 6 wks ago)…..essentially the same recipe as yours…..BUT….according to an old recipe I had, I made it with Canadian whiskey instead of vodka. It’s still In the “brewing” stage.

http://spikedsweetshoppe.com/2013/11/02/contest-a-call-for-home-made-chambord-recipes/

Simple Lamb Chops in Garlic Parsley Sauce - Untested

https://juliasalbum.com/lamb-loin-chops-garlic/
https://www.foodandwine.com/recipes/lamb-chops-sizzled-garlic
https://www.thekitchn.com/how-to-make-lamb-chops-266458

Eight 1" thick lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
2 Tbsps butter
10 small garlic cloves, halved
3 Tbsps white wine
2 Tbsps fresh lemon juice
2 Tbsps minced parsley
Pinch of crushed red pepper

1. Take the chops out of the refrigerator and allow to come up to room temperature which takes about a half hour. Season the lamb with salt and pepper and sprinkle lightly with thyme. 
2. In a skillet large enough to accommodate all the chops with about a half inch apart, heat the olive oil until shimmering. 
3. Add the lamb chops and garlic and cook over moderately high heat until the chops develop a rich, brown crust on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
4. Turn the chops and garlic and continue to cook until the chops are browned, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
5. Transfer the chops to plates, leaving the garlic in the skillet and draining all but 2 Tbsps of the fat.  
6. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Mashed Rutabaga (Rotmos) - Untested

https://www.food.com/recipe/scandinavian-rotmos-side-dish-with-rutabagas-and-potatoes-428060

5 whole allspice
5 peppercorns
1⁄2 tsp salt
2 rutabagas
2 carrots
4 large potatoes
ground cinnamon or nutmeg
1 Tbsp butter

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DIRECTIONS
In a large pot, bring water, allspice, peppercorns, and salt to a boil.
Peel and finely chop the rutabagas and carrots. Add to the pot.
Reduce temp to a low boil and cook for 15 minutes.
Meanwhile, peel and finely chop the potatoes.
After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.

Rutabaga Bacon Fritters - Untested

https://www.dietdoctor.com/recipes/keto-rutabaga-fritters-bacon

0 - Ok, savory fritters. No problem. But I wonder about the mayonnaise. I think it's a Paleo diet affectation which I have no attachment to. Maybe I'll look up the basics for an aioli? Or just home-made mayo? Anyway, something to look into.

1 lb rutabaga
6 oz. halloumi  Parmesan or feta cheese
4 eggs
3 tbsp coconut flour (almond?)
1 pinch turmeric
½ tsp small onion powder or 2 Tbsps finely chopped chives
1 tsp salt
¼ tsp pepper
3 oz. butter, for frying
For serving
6 oz. bacon
1 cup mayonnaise
5 oz. leafy greens

1. Coarsely grate the peeled rutabaga and the cheese. 
2. Mix together all the ingredients for the fritters and let sit for a few minutes.
3. Melt the butter in a frying pan. Form 12 patties with your hands and fry over medium heat. Turn after about 2 minutes, and flip again until each side is an attractive golden colour.
4. Keep the cooked fritters in a warm oven until ready to serve.
5. Serve with a green salad and a dollop of mayonnaise, perhaps flavored with herbs or paprika powder. And don't forget the bacon...