Vinarkekur (friendship cookies) - untested

A recipe from Randy, who has been exploring his Icelandic family connections for years, including in food. We received a boxful of Christmas treats through the mail in 2020 and these, in particular, were delicious. Fittingly named "friendship cookies" because we dearly love our friend Randy.

Cookie wafers
3 1/4 cups sifted flour (540 g) (+ 1/4 cup [40g] when kneading the dough)
1 cup almond flour (85 g)
2 tsp baking powder (6 g)
1 tblsp skim milk powder (7 g)
1 1/2 tsp ground cardamon (4 g)
1 cup softened butter (250 ml)
1 cup sugar (230 g)
1/2 cup milk (120 ml)
1/2 tsp vanilla (3 ml)
2 eggs
Butter icing filling
3/4 cup softened butter (190 ml)
1 tsp vanilla (5 ml)
2 1/4 cups sifted icing sugar (285 g)
1 1/2 tblsp (22 ml) room temperature milk or cream
1 tsp ground cloves (5 g)
1 1/2 tblsp ground cinnamon (10 g)

To make the cookie wafers:
1. In a large bowl, combine the dry ingredients (flour, almond flour, baking powder, skim milk powder, cardamon). Mix well.
2. In a medium bowl, cream together the butter and sugar. 
3. Add the eggs, milk and vanilla to the creamed butter/sugar and beat well.
4. Slowly add the wet ingredients to the dry ingredients, blending well.
6. Form the dough into a ball and knead until smooth. (You may need to add a bit of four, dough should be smooth).
7. Wrap the dough or place in a bowl and cover, then place the dough in the fridge for an hour (can even be left overnight).
8. Preheat the oven to 375F/190C.
9. Roll out the dough on a floured surface to a thinkness about an 1/8 of an inch (4 mm). (Divide the dough into 4 quarters to make rolling it out easier.)
10. Using a round cookie cutter (3 inch or 7 cm), cut out the cookies. (This will make approx 9 dozen cookie bases)
11. Place on baking sheets and bake for 9 to 10 min or until bottom of cookies start to brown.
12. Remove from the oven and let cool, then remove from the baking sheets.
To make the filling:
1. Cream the butter in a medium bowl.
2. Add the vanilla, cloves and cinnamon. Mix until well blended. 
3. Add in the sifted icing sugar and milk alternating until all is incorporated. 
To build the cookies:
1. Take a 1/2 tablespoon of filling and spread it on the bottom of one cookie.
2. Place another cookie, bottom side to the filling, onto the cookie you just put the filling on. Press firmly but not too hard.
3. Repeat until you have all the cookies done. 
Makes 4 1/2 dozen.

Coleslaw with vinaigrette - Test 3

 https://www.easypeasyfoodie.com/easy-no-mayo-coleslaw-dairy-free-egg-free-vegan/

1 - I was in a situation where making things with dairy and eggs was difficult to refrigerate, so I made this, and it was lovely, what with the tang of the Dijon and the gentle wilting when it sits in the refrigerator for a bit.

2 - I made this again, with apple cider vinegar as the one of choice, and I didn't like it. The apple cider vinegar made it taste like it had gone off! I'll try with the other options and make a single choice.)

3 - Made it with white wine vinegar. Lovely. I didn't have scallions or chives and just did without, and I still quite enjoyed it.

4 - I made it again with white wine vinegar and, I thought, the same quantity of vegetable matter, but the vinaigrette seemed thin, as if there wasn't enough. I will taste it again today in case my taster was off last night.

5 - I reduced the amount of veg but maintained the same quantity of vinaigrette. There may be a little bit too much vinaigrette but it was good. It may be to reduce the vinaigrette by maybe a quarter.

6 - Made it again with this ratio and it really is a very nice recipe.

7 - Yup I think this is the way I like it.

2 1 lbs cabbage (recommended is ½ green cabbage and ½ red cabbage), finely sliced

4 2 large carrots (6oz/170g) (roughly 400g/14oz) grated

4 2 scallions, finely sliced

¼ cup Tbsps vinegar ( apple cider, white wine vinegar, or lemon juice)

1 Tbsp + 1 tsp Dijon mustard

1 tsp salt 

1 tsp pepper

½ cup good olive oil

1. Prepare all the vegetables and mix in a large bowl.
2. Put the remaining ingredients in a small jar, screw on the lid tightly and shake until emulsified, just a few seconds.
3. Pour the dressing over the vegetables and mix together thoroughly.

Le flan pâtissier (Parisian Flan) - Untested

https://www.marmiton.org/recettes/recette_flan-patissier-traditionnel_15330.aspx 

https://www.cuisineactuelle.fr/recettes/le-vrai-flan-parisien-309332#

https://cuisine.journaldesfemmes.fr/recette/323490-flan-patissier

https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie

NOTE: dry ingredients for this recipe are measured by weight, à la française.

1 Cookie pie crust

3-4 eggs

1L of milk (or 750ml milk and 250ml heavy cream)

150g of sugar 

90g of arrowroot powder or cornstarch (maïzena)

1-2 Tbsps vanilla extract or 1 vanilla bean, split

1. Roll out the crust and set in a spring form pan. Pop in the refrigerator to cool while you make the custard filling.
2. Bring the milk to just before the boiling point and remove from the heat.
3. If using the vanilla bean, immediately add, cover, and let steep for 10 minutes.
4. If using the extract, add, stir, cover and set aside.
5. Preheat the oven to 400F.
6. Meanwhile, combine the arrowroot and sugar. Whisk in the eggs and beat thoroughly, until completely smooth.
7. Remove the vanilla bean from the milk (if using).
8. While whisking the sweet eggs constantly, slowly stream in the hot vanilla milk.
9. Pour the mixture into the milk saucepan and, stirring constantly with a wooden spoon, cook over medium-low heat until the surface starts to show signs of wanting to boil, stirring all the while; by this point the hot custard should coat the back of the spoon.
10. For this step you can use a sieve to help break up any lumping, but if you've diligently stirred and it's smooth, just directly pour into the cold shell and pop in the oven.
11. Bake for 30-40 minutes, until the crust is golden and the top shows brown spots.
12. Allow to cool completely before serving.

Leftover Pork Frittata - Testing

https://www.food.com/recipe/pork-carnitas-frittata-219179

1 - The flavors are good, but the instructions made for a tough omelet. I've replaced them with the instructions I use for the Tomato Chèvre Omelette. Ergo, the next time I make this will be a test to see if these instructions work for this particular omelet. Ah. I just realized this is a frittata. I suspect I'd prefer it as an omelet, therefore I shan't change a thing!

3⁄4 cups pork, sliced thin into 1 by 1/2 inch strips (leftovers works great)
1 small onion, chopped 
2 garlic cloves, minced
3 Tbsps butter, divided
Juice from 1⁄2 lime
6 large eggs
1⁄3 cup water
3⁄4 teaspoons salt
1⁄4 cup shredded cheddar cheese
small handful cilantro leaf, chopped
1⁄4 cup fresh tomato, seeded and chopped

1. Sauté in 2 Tbsps of butter the onion for about 3 minutes then add the pork and continue to sauté until the onion is soft. Add the lime juice, remove from the heat and set aside.
2. Over medium heat, melt the remaining Tbsp of butter with the oil in a 10" oven-proof fry pan or omelette pan.
3. Whisk eggs with the salt and pepper until frothy.
4. Pour eggs into the hot pan. While cooking, lift the egg and tilt the pan to let uncooked egg get underneath.
5. With the oven rack at the mid-way setting, start the broiler (or use a salamander if you're so lucky to have one).
6. Spread the onion and pork mixture cheese across the surface of the omelette, then do the same with the cheese.
7. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
8. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette. Sprinkle with the cilantro and the tomato and let rest about 5 minutes.
9. To serve, cut into segments to share.

Chocolat Chaud - Testing

 I'd been looking for a recipe that looked as thick and rich as the hot chocolate Juliette Binoche serves Dame Judy Dench in the film Chocolat, and never found it, so I made up my own. Ben calls it my melted chocolate bar drink because I like it so thick! You can add more cream if you like. 😉

1 - I've made this at Valley Home but not since, and I didn't write down the quantities I used, but I have the gist of it written down here.

2 - This is apparently too decadent for most. I'm crossing it out and replacing it with a Parisian hot chocolate from David Lebowitz to try out. https://www.davidlebovitz.com/parisian-hot-ch-1/?fbclid=IwAR3lr5thKWBFIs3m9CUQiUCuuBdnzstzoPyZD7a2Fu5HHpy7zu6iryD1I3Y

Per serving

1/2 cup heavy cream

? oz 70% dark chocolate

? Tbsp (for chocolate past, I should weigh and measure out 30% sugar?)

Cinnamon, ground

Cayenne pepper

Clove, ground

1. Gently heat in a bain marie just until it barely achieves a boil.
2. In a small bowl combine the sugar along with a dash of cinnamon, a sprinkle of cayenne, and a mere soupçon of clove.
3. Add the chocolate and the sugar blend to the cream and stir until the chocolate melts; keep warm in the bain marie if you make more than one cup. Enjoy. 

2 cups (500ml) whole milk

5 ounces (130g) bittersweet chocolate, (best-quality), finely chopped

optional: 2 tablespoons light brown sugar

(think of adding some of the spices from above)

1. Heat the milk in a medium-sized saucepan.
2. Once the milk is warm, remove from heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
3. Taste, and add brown sugar if desired.
4. Serve warm in demitasse cups, or small coffee or tea cups.

Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving.

Foie de veau à la moissoneuse (Baked Calves' Liver) - Untested

From Monet's Kitchen by Claire Joyes, pg 143

4oz bacon, coarsely chopped

1/2 cup olive oil

4 large onions, thinly sliced

10 medium potatoes

1 1/2 lbs calves' liver

1/2 tsp salt

1/2 tsp pepper

1 cup dry red wine

1/2 cup broth

2 Tbsps butter

2 Tbsps chopped parsley

1 garlic clove, crushed

1. In a large skillet, sauté the bacon in the oil. When the fat begins to melt, remove it with a skimmer and arrange it on a serving platter. Continue to heat the oil, and when it is slightly smoking, add the onion and potatoes. Sauté them on low heat, while you cut the liver into 1-inch squares. Season them with the salt and pepper.
2. Remove the onions and potatoes from the skillet and arrange them on the platter with the bacon. Add the pieces of liver to the skillet, increase the heat and sauté quickly, turning frequently. Drain the liver and keep it warm, covered with a dish towel (not a lid, it would hold the steam inside).
3. Discard the fat in the skillet and pour the wine into it. Deglaze the pan by scraping it to dislodge any bits that have stuck to the bottom and reduce the liquid by two-thirds over high heat. Add the broth and bring back to a boil. Combine the butter and flour into a smooth paste and break into pieces. Drop it into the sauce, stirring well after each addition. The sauce should be light. Add the onions, bacon and potatoes and the chopped parsley and garlic. Cover the skillet and simmer for about 20 minutes.
4. Return the liver to the skillet and cook, stirring, for 5 minutes, to reheat. Serve very hot.

Yorkshire Pudding - Untested

 From Monet's Kitchen by Claire Joyes, pg 142

"In France, this traditional English acoompaniment to roast beef is also eaten with roast lamb."

Serves 8

1 cup flour

3 eggs, beaten

2 cups cold milk

1/2 tsp salt

1/4 tsp nutmeg

NOTE

(likely put in oven with roast and when you remove the roast to tent it, increase the heat - this way it won't take as long to get up to temperature and the roast won't have time to get cold, I think).

1. Preheat the oven to 450F. 
2. Grease a metal baking pan, ideally with fat from the roast meat. Put in the oven to get hot.
3. Sift the flour into a bowl, and make a well in the center.
4. Pour the beaten eggs into the well, then gradually incorporate the flour.
5. Beat in the milk and season with the salt and nutmeg.
6. Pour the mixture into the heated baking pan.
7. Bake for about 25 minutes or until the Yorkshire pudding is well-risen and golden.
8. Sprinkle some meat juices over the pudding and serve it hot.

Boeuf berrichon (Pickled Beef) - Untested

 From Monet's Kitchen by Claire Joyes, pg 142

Compare brining and cooking instructions with : 

https://www.myrecipes.com/recipe/new-england-style-pickled-beef

https://www.davidlebovitz.com/homemade-corned-beef-brisket-recipe/

Serves 8 people

5lb beef eye of round roast

4 slices bacon en lardons

2 Tbsps white wine vinegar

1 Tbsp white wine

1 garlic clove

2 shallots, each stuck with 1 clove

1 tsp salt

1 tsp pepper

4 Tbsps butter

3 cups broth or water

Optional : 3 carrots

1. Lard the beef with the strips of bacon. Place it in a deep earthenware pot with the vinegar, white wine, garlic and shallots. Season with the salt and pepper and cover it lightly with a pieces of cheesecloth. Marinate for two days in the refrigerator, turning the meat twice a day.
2. Strain the marinade and reserve it. 
3. Melt the butter in a deep pot and sauté the beef on both sides. 
4. When it is nicely browned, moisten it with about 1 cup of broth or water and 1 Tbsp of marinade. 
5. Cover the pot and simmer over low heat for 6 hours (would a slow cooker work?), adding more broth or water and more marinade from time to time. 
6. If using, the carrots should be added 1 hour before the end of the cooking time.

Queue de boeuf en hochepot (Marguéry) (Oxtail Stew) - Untested

From Monet's Kitchen by Claire Joyes, pg 142

Serves 6

8oz pork rind

2 sprigs thyme

1 bay leaf

3lbs oxtail, cut into 6 portions

3 cups beef broth

1 cup dry white wine

2 1/2lbs chestnuts

2 + 2 Tbsps butter

12 pearl onions

1 Tbsp confectioner's sugar

5 cups button mushrooms

6 small frankfurter sausages

1. Arrange the pork rind, thyme and bay leaf in a deep pot. Lay the oxtail on top. Cook over medium heat, uncovered, for 15 minutes. 
2. Moisten with 1 cup beef broth and continue to cook until the liquid forms a glaze. 
3. Add the rest of the broth and the white wine. Cover the pot and cook over low heat for about 3 hours.
4. Meanwhile, bring a pot of water to boil. Cut crosses in the chestnut skins, then boil them in water to cover for 40 minutes. Peel, removing the inner and outer skins. 
5. While the chestnuts are stewing, melt half the butter and sauté the onions.
6. When they are transparent add the confectioner's sugar and keep stirring until they are glazed. 
7. In another saucepan, melt the rest of the butter and cook the mushrooms until the juices run. 
8. Transfer the oxtail to a deep skillet. Degrease the cooking liquid and strain it. Add the onions, mushroms, sausages, and chestnuts. Cook for 15 minutes and serve hot.

Gratin of sausage and potato - Untested

I don't know where this comes from!

1 lb potatoes
3 sausages
olive oil
1 onion, chopped
1 eating apple, diced
2-3 sprigs thyme, minced
2 Tbsps plain flour
1 1/4 cup milk
1 1/2 tsps dry English mustard

1. Preheat the oven 400°F. 
2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. 
3. Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick. Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally. Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil.
4. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish. Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy. Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish. Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal. Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.

Entrecôte marchand de vin - Untested

  From Monet's Kitchen by Claire Joyes, pg 142

https://www.carredeboeuf.com/grands-classiques/1869-entrecote-de-boeuf-grillee-au-thym.html

Serves 1

2 Tbsps butter

2 Tbsps flour

2 Tbsps broth

4 Tbsps dry red or white wine

2 chopped shallots

1/2 tsp salt

1/2 tsp pepper

1 Tbsp oil

1 popcorn kernel

1 8oz beef tenderloin steak

1. Put the wine and shallots in a saucepan and cook over high heat until the liquid is reduced by half. Strain out the shallots and reserve the wine.
2. Rinse the saucepan and melt the butter in it before whisking in the flour. Cook until it just starts to colour.
3. Add the broth and remove from the heat. Whisk in the wine and keep at a very low simmer, just enough to keep it hot, while preparing the steaks.
4. Heat a fry pan with the popcorn kernel in the oil. When the kernel pops, remove and swirl the oil around.
5. Add the steak and cook for 5 minutes per side (2 minutes for rare, 10 minutes for well done, and any variation in between for preferences). Cover and allow to rest before serving with the sauce.

Veal with Olives - Untested

 From Monet's Kitchen by Claire Joyes, pg 141

https://www.simplyrecipes.com/recipes/braised_onions/

I don't quite understand this recipe. I don't know how often I will make it since it requires so much green olives. Is it braised? Stovetop or baked and, depending, which cut of pork roast? Are the onions and olives cooked with the roast? Research is required.

Serves 4

1/4 cup oil

2 1/2lb boned, rolled pork roast (substitute for veal roast)

36 pearl onions, peeled and trimmed

2 cups green olives, pitted

1/4 tsp salt

1/2 tsp pepper

1 cup hot water

1. Heat the oil in a casserole with a lid. Add the veal and brown all over. 
2. Cover and cook over low heat for 30 minutes (any liquid? Just on the stove top?). 
3. Meanwhile peel and trim the pearl onions by blanching  in boiling water for one minute. Drain and rinse in cold water to stop the cooking. Slice off the ends; slip off the skins.
4. Add the olives and onions. (cook until onions are soft? how long?)
5. Season with the salt and pepper. Add the broth or water to the cooking liquid. 
6. Serve the cooking liquid as a sauce with the veal, and garnish with the olives and onions.

Beef Tongue au Gratin - Untested

From Monet's Kitchen by Claire Joyes, pg 141

Serves 8

1 beef tongue

2 carrots

3 onions

4 black peppercorns

1 bouquet garni

1 cup dry white wine

3 pickled cucumbers, sliced (what kind? Gherkin? Dill?)

3 chopped shallots

4 Tbsps chopped parsley

1 cup dry breadcrumbs

4 Tbsps butter, cut into pieces

1. The day before, soak the tongue in cold water to cover. 
2. The next day, blanch it in boiling water to cover for 30 minutes.
3. Remove it, drain it and, when cool enough to handle, take out the bones, trim away the fat, then peel the tongue. 
4. Put in a saucepan with cold water, the carrots, onions, peppercorns and the bouquet garni. Bring to a boil, cover, and cook at a bare simmer for 3 hours.
5. Remove the tongue from the broth. Once it's cool, slice it thinly at a slight angle. 
6. Preheat the oven to 325F. Grease a large, ovenproof dish. Arrange the slices of tongue on it and sprinkle with the wine. 
7. Arrange the slices of pickled cucumber on top. 
8. Sprinkle with the dry breadcrumbs and dot it with the butter. 
9. Bake for 30 minutes or until lightly browned.

Cassoulet de Guitry (Lucien Guitry's Lamb Stew) - Untested

From Monet's Kitchen by Claire Joyes, pg 140

Serves 8

2 cups dried white beans

2 lbs boneless shoulder or leg of lamb, cubed for stewing

1 lb smoke goose breast

4oz pork fat, or blanched salt pork

1 Tbsp flour

4 cups chicken or beef broth

1 tsp salt

1/2 tsp pepper

1 bouquet garni

1 garlic clove, minced

2 Tbsps tomato paste

1lb garlic-flavored sausage

4 Tbsps parsley, chopped

1/2 cup dry breadcrumbs

1. Soak the beans overnight in water to cover, then drain next day. Pour in fresh water and bring to a boil. Simmer while preparing the meat (minimum 10 minutes).
2. Meanwhile, sauté the meat and pork fat in an oven-ready pot until well browned, turning frequently.
3. Sprinkle the meats with flour, stir until the flour starts to turn blond, and pour in the broth.
4. Season with salt and pepper, add the bouquet garni, garlic, and tomato paste.
5. Drain the beans (they don't have to be cooked) and add to the stew.
6. Bring the stew to a boil then decrease to a simmer.
7. Bring a pot of water to boil  and poach the sausage for 20 minutes, or until cooked through. Cut into 2-inch pieces and add to the stew.
8. Simmer for 2 hours.
9. Preheat the oven to 400F. 
10. Sprinkle the stew with the parsley and breadcrumbs and bake in the oven, lid removed, for 30 minutes or until well browned on top. Serve in the baking pot if possible.

Palette de porc Sacha (Sacha Guitry's Shoulder of Pork) - Untested

From Monet's Kitchen by Claire Joyes, pg 140

 
Serves 8 - 10

5lb shoulder of pork

1 Tbsp coarse salt

1 tsp plack pepper

1 bouquet garni

1 cabbage, trimmed, leaves separated

8 potatoes, peeled and cut into quarters

1lb garlic-flavoured smoked (boiling) sausage 

1. Put the pork into a deep pot and add water to cover with the salt, pepper and bouquet garni.
2. Bring the water to a boil and when it boils add the cabbage and potatoes. Cover and simmer for 2 hours. 
3. Add the sausage and cook another 30 minutes. 

Entrecôte à la briarde (broiled steak with mustard) - Untested

From Monet's Kitchen by Claire Joyes, pg 

Serves 1

1 fillet steak (8oz)

4 Tbsp grainy mustard

2 Tbsps butter

1. Spread both sides of the steak with mustard, and leave for 2 hours.
2. Melt the butter in a skillet and brown the steaks in the butter until the desired doneness. 

Épaule de mouton (ou de porc) farcie - Untested

From Monet's Kitchen by Claire Joyes, pg 140

Serves 6

4 Tbsps fresh breadcrumbs soaked in milk

1 slice bacon cut into lardons

2 Tbsps parsley, minced

3 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

3lb boned shoulder of lamb or mutton or pork

1/2+1/2 tsp salt

1/2+1/2 tsp pepper

4 Tbsps fat (oil or lard or butter)

8 medium onions (about 3lbs), thinly sliced

3/4 cup small beans

4 potatoes (about 1 1/2 lbs), thickly sliced

1. Soak the breadcrumbs in milk until soft. Squeeze them dry.
2. In a medium bowl combine the stuffing ingredients: the breadcrumbs, chopped bacon, parsley, garlic, salt and pepper until uniform. Set aside.
3. Lay the deboned shoulder flat on a cutting board. Season with the first half of the salt and pepper, then spread the stuffing over it.
4. Roll up the meat and, using cotton butcher's twine or a strip of cheesecloth tie it firmly.
5. Melt the fat in a large pot with a lid, and brown the meat on all sides.
6. Add the onions, beans and potatoes. Season with the remaining salt and pepper. Add hot water to cover.
7. Pre-heat the oven to 350F. On the stovetop, put the lid on and bring to a boil.
8. Transfer to the hot oven and continue cooking for 2 hours.

Boeuf mode - Untested

 From Monet's Kitchen by Claire Joyes, pg 137

I've already altered this recipe to include instructions on how to use the pig/calf's foot. It is so bizarre to me that they mention it in the description, twice, but don't include it in the recipe itself.

1-2 pig's feet

1+2 cups meat broth

1+2 cups white wine

2 Tbsps brandy

5 carrots (10-15oz), diced

1 onion, chopped

1/4 cup butter

4 slices bacon cut into lardons

2 1/2 lbs boneless braising beef roast

1. In a slow cooker, place the pig's feet, 1 cup broth, 1 cup wine, brandy, carrots and onion and turn on High.
2. Bone beef if it isn't already boneless.
3. Melt the butter in a skillet and sauté the bacon in it over medium heat. When the bacon turns golden and crisp, add it to the slow cooker.
4. In the hot fat, brown the beef on all sides, about 3 minutes per side. Nestle it in the slow cooker and add the remaining liquid.
5. When the liquid reaches the boiling point, decrease it to Low and leave to cook for at least 7 hours (I leave it overnight and processed it in the morning).
6. At this point I don't know. At least strain off the fat, or allow it to get cold enough to remove it from the surface of the liquid. The picture in the book indicates that the beef is sliced and layered horizontally with the vegetables in between and the aspic covering all. When I tried this with the Jambon Persillé, it was such a mess trying to make neat slices - it essentially crumbled and made a mess. It may be that the beef will be tender enough that this is possible. Or I just have really shitty knives. Ultimately, it has to be easy and pleasurable and tasty, in the end.

Candied Lemon Peel - Test 1

https://toriavey.com/how-to/how-to-make-candied-lemon-peels/

https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/

1 - This worked very well. I ended up leaving the candied peels out to dry longer than intended, which seems to have allow them to dry out a bit more and means I didn't have to roll them in extra sugar.

4 organic lemons
3 + 1/4 cups sugar, divided
4 cups water

1. Slice the lemons into four quarters lengthwise.
2. Peel the lemon flesh away from the peels. Reserve for another use.
3. Use a small, sharp-edged spoon to scrape the tough fibrous parts off of the inner peel, leaving a thin layer of white left behind on the peel.
4. Slice the peels into thin strips.
5. Alternatively, for thinner and daintier decorative peels, you can use a serrated peeler to scrape yellow strips from the exterior of the lemon peel. Cut those peels into thin slices.
6. To remove any bitterness from the pith, place the peels into a saucepan and cover with water. Bring the water to a rolling boil and drain. Repeat this process up to three times, keeping in mind that every time you do more flavor will boil away. 
7. In a saucepan combine the 4 cups of water with 3 cups of sugar. Stir until the sugar is dissolved.
8. Add peels to the saucepan and bring to a rolling boil.
9. Reduce heat to a low simmer and cook for 60-90 minutes, stirring every 15 minutes. Different sized peels will take different amounts of time to cook. The peels are ready when they're transparent and easy to bite through. Cook well as undercooked peels will have a bitter flavor.
10. When cooked, save the liquid - it's lemon simple syrup! Drain the peels.
11. On a baking sheet lined with parchment paper spread the peels in an even layer and let them cool for about 15 minutes or until just tacky to the touch.
12. OPTION 1: Dredge the cooled strip in 1/4 cup of sugar until well coated. Sugar coating the peels will add sweetness and help to keep them from sticking together.
13. OPTION 2: For a gel-like texture, the peels dry without the sugar coating - it will make for a deeper yellow color as well.
14. Let the peels dry on the parchment paper from 2-3 hours to 2-3 days. 

Pâté au boeuf - Testing

from Monet's Table, p 137

1 - This was very tasty. For some reason, most recipes out of this book are somehow wrong. The book version asks for 4oz of ground beef. while preparing the mix, it was obvious that wasn't right, so I immediately increased it to 1lb and that was the right thing to do. 

Ben suggested this would make really good filling for pasties. It's flavorful enough that I can imagine it would be quite nice.

2 - This time the feedback was a little contradictory. Ben said he liked the filling when it had pastry, and not so much when it was all alone. I suppose this reinforces his previous recommendation of making pasties with it. Oh, I just realized I forgot the tarragon! Woops!

1lb ground beef

1 onion

1 garlic clove

5 tomatoes, peeled, seeded, and roughly chopped (I'm using diced, canned tomatoes, half can)

1/2 cup parsley

1/2 cup fresh tarragon (I'm using dry, so 2 Tbsps)

2 oz bacon

1/4 tsp nutmeg

1 tsp salt

1 tsp pepper

2 Tbsps butter

2 pie crust recipes

1 egg yolk

1. Mix together all the ingredients and run through a meat grinder.
2. Melt 2 Tbsps of the butter in a skillet and sauté, stirring frequently and making sure the mixture remains moist.
3. Once cooked, pour into a bowl and allow to cool back to room temperature.
4. Make the pie dough. Roll out and cover the bottom of a pie dish. Brush the base with the egg yolk. Fill with the cooled beef filling.
5. Roll out the rest of the dough to form a lid. Before putting it on the base, cut out a hole in the middle.
6. Preheat the oven to 425F and bake for 15 minutes, then reduce to 350F and bake for 1 hour or until golden brown.

P'tit caribou - Test 1

1 - From the land of my ancestors, a holiday drink. P'tit caribou is a Carnaval drink from Québec, but in Lafontaine, Ontario, I know it primarily as our French Canadian hooch. I found a bunch of versions and asked Ben, our household mixologist, to Frankenstein it for us. It was really good! and deceptively high octane. And served hot is perfect for the Holiday season(s). I felt like there was too much cinnamon, so hopefully next time, if we're using our homemade cinnamon blackberry liqueur, I will find it more balanced.

2 - Yup, with only the cinnamon blackberry liqueur, it was verging on perfection.

2 Tbsps brandy

2 Tbsps vodka

Optional : 2 Tbsps cinnamon blackberry liqueur or Crème de Cassis
1/3 cup port
1/3 cup sherry

1 Tbsp maple syrup

1 tsp ground cloves

1 cinnamon stick (omit if using the cinnamon blackberry liqueur?)

1 tsp ground nutmeg

1 star anise

1. Put everything in a small pot and gently heat. Serve immediately in cups or allow to cool and serve in shot glasses.

https://www.ricardocuisine.com/recettes/4947-caribou-traditionnel

2 Tbsps brandy
2 Tbsps vodka
1/3 cup port
1/3 cup sherry

1. Put everything in a small pot and gently heat. Serve immediately in cups or allow to cool and serve in shot glasses.

https://www.aventuresnouvellefrance.com/blog/caribou/

https://www.recettes.qc.ca/recettes/recette/petit-caribou-117266

https://www.journaldequebec.com/2018/01/12/une-recette-de-caribou-pour-preparer-les-touristes-au-carnaval

750mL red wine (Pinot Noir)

3 Tbsps rum or whisky or vodka or brandy

3 Tbsps maple syrup

1 tsp ground cloves

1 cinnamon stick

1 tsp ground nutmeg

1 star anise

1. Mix everything together and gently simmer for 5-10 minutes.
2. Serve with ice cubes.

https://www.cocktailbuilder.com/recipe/ptit-caribou

1 1/2 oz of Vodka

3 oz of port

1/4 oz of creme de cassis (or blackcurrant-flavored liqueur)

1 splash of Maple Syrup

1. Stir all ingredients together and serve in a chilled red wine glass.

Steak Soup - Untested

https://www.dadamo.com/recipes/recipe_depictor.pl?293

1 dried chipotle pepper

1 T-bone steak

3 Tbsps olive oil

1 yellow onion, chopped

10-12 cups water

2 cups carrots, diced

2 cups celery, diced

2 cups spinach, finely chopped

1 cup rice

1 cup diced tomatoes

Salt, to taste

Pepper, to taste

dash cayenne pepper

hot sauce, to taste

1. Boil some water and pour over the dried chipotle pepper to soak for 10 minutes.
2. Set the soaking water aside to add to the water added to the soup, later.
3. Remove the stem and seeds and chop the flesh finely. Set aside.
4. Brown the steak in 3 T olive oil and set aside.
5. To the same pan add the chopped onion and sauté slowly until they soften and start to brown.
6. Add the water, carrots, celery, spinach, and the canned tomatoes.
7. Simmer this all day.
8. Remove the steak and bone.
9. Crumble steak back into soup.
10. Add a cup of rice or rice pasta.
11. Cook until rice is done.
12. Season with salt, freshly ground pepper, and a dash of cayenne pepper. Serve with hot sauce.

Lentilles du Puy au jarret de porc - Untested

 https://www.leblogdecata.com/2018/02/lentilles-vertes-au-jambonneau-grille.html

3 Tbsps olive oil

1 smoked ham hock

1 onion (preferably red), chopped

2 garlic cloves, minced

2 carrots sliced in rounds

1 1/2 cups duPuy French lentils

1/4 cup red wine (instead of 2 Tbsps tomato paste)

5 cups water

1 tsp paprika

bouquet garni of parsley, thyme, bay (and optional lovage)

Salt and pepper

1. Heat the oil and brown the ham hock in a large saucepan.
2. Add the onion and the garlic and stir until the onion begins to soften.
3. Next, add the carrots and the lentils and stir for about 5 minutes.
4. Add the wine and cook until it's almost gone.
5. Cover with water (should be about 5 cups)
6. Reduce the temperature and add the bouquet garni, paprika, salt and pepper. Allow to simmer about 40 minutes or until the lentils are fully cooked. Add water during the cooking time if it looks like it's getting dry.

Classic Holiday Snickerdoodle - PUBLISHED

 https://www.modernhoney.com/the-best-snickerdoodle-cookie-recipe/

Snickerdoodles appear to be much like peanut butter cookies in that there appears to be near universal agreement on the recipe - I did find a few dissenters, but got the impression they were just trying to be different. So I have to try out the classic recipe and see if I am a dissenter or not. In fact, I won't be the one to decide, since I am primarily making these for Ben as his contribution to our list of 'traditional' Holiday desserts. Funny thing is, they all ask for cream of tartar and baking soda in spite of the fact that baking powder is basically cream of tartar and baking soda. Granted, modern baking powder sometimes also includes corn starch. I suspect that, at some point, I will want to compare a recipe made with the cream of tartar and baking soda combination side-by-side with one made just with baking powder to assess the difference.

1 - Ok, wow. Light, flavorful, maybe a tetch sweeter than I like but not overly sweet. I changed the recipe to only coat one side of the cookie. My expert taster said they were too cinnamon-sweet, so I dialed it back and I think he was right. He also said they were the best snickerdoodles he's ever had (which was the right thing to say, whether or not he was 100% sincere, which he asserts he is). NOTE - I froze some and discovered that their texture changes and makes them a little grainy.

2 - Ben made some and left them in the oven for longer. It made for crunchy edges and a soft middle when fresh, and still made for soft cookies when cooled. 

3 - I've included info on how to place the oven rack. Very good addition.

Cookie

1 cup (8oz/225gr) butter at room temperature
1½ cups sugar
2 large eggs
2 tsps. vanilla
2¾ cup flour
1½ tsps. cream of Tartar
½ tsp baking soda
1 tsp salt
Cinnamon-Sugar Topping
¼ cup sugar (2 Tbsps.)
1½ Tbsps. cinnamon (3½ tsps.)

1. Place oven rack in the top ⅓ of the oven. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4 to 5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 to 2 minutes longer. 
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
4. In a small bowl, stir together sugar and cinnamon. 
5. If time allows, wrap the dough and let refrigerate for 20 to 30 minutes.  
6. Roll into small balls (½ oz to 1 oz) until round and smooth. 
7. Drop into the cinnamon-sugar mixture and roll to cover either half or the whole ball of dough. 
8. Place on the parchment paper lined baking sheet, cinnamon sugar-coated face up, and gently flatten to a thick 1¼" disc. 
9. Bake for 15 minutes or until the edges just start to brown.  Let cool for several minutes on the baking sheet before removing from the pan. 

NOTE: Do not freeze, or freezing is not recommended - it changes the texture.

Bifteck Haché - Testing

 https://www.saveur.com/article/Recipes/French-Style-Chopped-Beef/

1 - The first serving was really just fine. I followed the recipe and it worked, but something was missing. It was, well, ground meat, and the wine sauce was fatty enough that it didn't provide a counterpoint to the earthiness of the meat. Next day, I still had two patties left, and I decided to add cheese. I opted for Cambozola and it worked! The tang of the wine was coaxed out by the blue flavor of the cheese, and it balanced the unctuous flavor of the ground beef patties. HOWEVER, I reheated the sauce in a very hot pan and it totally separated. To note, for any re-heating I'll have to do in future.

2 - An inconclusive second attempt. It may just be that I wasn't into cooking at all. There was almost no sauce, how did that happen? I only used about 2Tbsps total of the butter. Was that it? I only removed the thyme leaves, I didn't chop them, and I felt like I couldn't really taste it. Chopped may make the difference. And what the hell is "a small sprig", anyway?!? Quantify people, quantify!

I think I'm understanding the butter. Conceivably I could cook the onion in 4 Tbsps, when done drain the butter from the pan and reserve, use 1 Tbsp of that reserved butter to cook the patties, then use the remainder plus any more needed for the sauce. That sounds more reasonable (and high fat).

4+ Tbsps butter
1 large onion, finely chopped
1 1⁄2 lb ground beef or chuck
Leaves from 1 small sprig fresh thyme, chopped (how many tsps?!?)
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste (how much?!?)
1⁄2 cup flour

1 Tbsp vegetable oil

For the Sauce
1⁄2 cup red wine
Leaves from 6 sprigs parsley, chopped

Cambozola cheese

1. Cook the onions in 4 Tbsps of the butter in a skillet over medium heat until soft, about 10 minutes. Set aside about 2-3 Tbsps of the onion (for the sauce) and put the rest in a large bowl to cool. Drain any excess butter from the pan, leaving only 1 Tbsp to cook the patties. Measure out this melted butter and add as much fresh butter to the reserved bowl to equal 4 Tbsps to make the sauce, later.
2. To the large bowl, after a few minutes, add the meat, thyme, egg, and salt and pepper and mix until well combined (you can use a wooden spoon but I use my hands). 
3. Divide the mix into 6 equal parts and shape each into a 3 1⁄2" patty. 
4. Dredge the patties in the flour, shaking off any excess, and set aside.
5. Heat the oil and 1 Tbsp of the butter in the skillet over medium-high heat. Add the patties and sear until well browned on both sides, turning once, 2-3 minutes per side for medium rare. Transfer the patties to a warm platter and loosely cover with foil.

The Sauce

1. Keep 1 Tbsp of fat in the skillet and drain away the rest. Return the skillet to medium heat and add the reserved onion and cook, stirring constantly, until it begins to brown (if it hasn't already). 
2. Increase the heat to medium-high and add the wine, scraping up the yummy browned bits stuck to the bottom of the skillet with a wooden spoon. Reduced the wine by three-quarters (about 2 minutes). 
3. Remove the skillet from the heat and add the reserved melted butter from the onion, 1 Tbsp at a time, stirring constantly, until the butter is melted and the sauce is thick and velvety, about 1 minute. Add parsley and season to taste with salt and pepper. 
4. To plate, place a slice of Cambozola on top of each patty and spoon the hot sauce over all.

NOTE on reheating - if you have any leftovers, place a skillet over medium heat, melt 1 Tbsp of butter and fry the patties, turning frequently, until heated through. Remove the pan from the heat and allow to cool a little before putting in the cold sauce. Reheat gently while whisking constantly to avoid the wine from curdling. Spoon over the cheezy patties as before.

Macaroné du Poitou - Testing

https://www.marmiton.org/recettes/recette_macarone-du-poitou_64899.aspx

http://cuisine-trucs-astuces-sybille.over-blog.com/2015/06/macarone-du-poitou.html

https://www.plaisirs-de-la-maison.com/2017/06/le-macarone-du-poitou.html

https://www.750g.com/macarone-du-poitou-r95031.htm

https://www.kilometre-0.fr/recettes/macarone-du-poitou/

https://petite-cuilliere-et-charentaise.blogspot.com/2016/07/le-macarone-du-poitou.html

1 - I opted to use weights instead of cups. I will want to also provide cup measurements. But this turned out quite nicely. I just spread it in a rough circle with a butter knife to cook it as a large cookie. It is moist and flavorful. I took the midpoint in terms of sugar, and it isn't overly sweet, but I suspect I can reduce the sugar by even more and it would still work. This is why I'm keeping this recipe in the testing phase. Otherwise, everything worked beautifully. 

2 - I tried reducing the amount of sugar again to 50gr and I now know that 100gr is just right.

3 - I tried piping and, while it made a pretty design, it seemed to deflate the egg whites. I think this is inconclusive since I mixed different almond flours.

250gr (2 1/2 cups) almond flour

150gr 100gr (? cups) sugar 

4 egg whites

Pinch of salt

Optional: 4 drops bitter almond extract

1. Set oven temperature to 350F.
2. Line a cookie sheet or a pie dish with parchment paper.
3. Combine the almond flour and the sugar and set aside.
4. Whisk the egg whites and the salt until stiff peaks form. (If using the extract, add at the end)
5. Delicately incorporate the dry mix to the egg whites - the goal here is to avoid bursting the air bubbles in the egg whites, so do this as gently, slowly and with as few strokes as possible. Because the almond flour is heavy, despite your best efforts it will likely look like recycled cement when you're done. Don't worry.
6. Here you have options in how to put the batter onto the parchment paper. You can smooth it in one large disc with a spatula or a butter knife, or; put it through a piping bag with a large orifice and create a wheel, or; wither format but as several smaller wheels or discs.
7. Bake in the oven for 20-25 minutes (image in the first link shows how it should brown.)
8. Allow it to cool completely before handling it.

NOTE - This is essentially a recipe for a Dacquoise. A Dacquoise is usually baked as a sheet to cut out shapes from or to build entremets cakes. 

Escalopes Foyot - Testing

 From Monet's Table by Claire Joyes, pg 141

1 - I'm tempted to list this as a 'fail'. It was not an enjoyable meal. Bland and soggy. Having made it once, these are the changes I would try in a subsequent attempt: toast the breadcrumbs in butter first; mix together the breadcrumbs and the cheese before putting them on the chops; cook the onions until just starting to brown and deglaze with the wine to reduce it. At least. Herbs would be nice as well. I also wonder about boning the chops and removing the excess fat. Neither of us have a particular liking for loin cuts, so it may just be that I leave this one altogether.

Serves 4

1/4 + 1/4 cup butter

8 onions, thinly sliced (about 800g)

4 pork chops, about 3 lbs

1/2 cup dry bread crumbs

1/2 cup grated Gruyère or Parmesan cheese (about 45g)

1/2 cup dry white wine

1/2 tsp salt

1/2 tsp pepper

4 lemon wedges

1. Melt first 1/4 cup of butter in a skillet and sauté the onions until softened but not browned.
2. Preheat the oven to 325F.
3. Place the pork chops in a shallow, greased ovenproof dish.
4. Pile the onions on top, then sprinkle with the breadcrumbs and grated cheese.
5. Pour the white wine into the bottom of the dish.
6. Cut the rest of the butter into pieces and dot over the mixture.
7. Season with salt and pepper.
8. Bake the pork chops for 45 minutes or until the tops are golden and the internal temperature reaches 145°F. All to settle 10 minutes before serving.
9. Serve garnished with lemon wedges.