Crème Caramel Flan - PUBLISHED

https://www.foodnetwork.ca/recipe/creme-caramel-2/8300/

https://tasty.co/recipe/velvety-creme-caramel-pudding

https://www.foodnetwork.ca/recipe/the-ultimate-creme-caramel/6252/

0 - I know I've made caramel flans before, but I've never recorded my work. I'm looking forward to doing this... maybe today?

1 - This worked out very well, but 1 cup of sugar for the topping is way too much. A lot of it stayed solid on the bottom of the baking dish.

2 - I halved the sugar and it worked like a charm. Now, to experiment with more egg yolk!

1 cup sugar (for the topping)

2 cup whole milk

2 tsps vanilla extract or 1 vanilla bean

6 eggs (or 4 eggs and 1 yolk, OR 2 eggs and 3 yolks)

½ cup sugar

pinch nutmeg (optional)

1. Heat the oven to 325°F. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).
2. In a small stainless steel (for the light colour) saucepan, pour in the sugar. Shake the pan to evenly distribute the caramel. The layer of sugar shouldn't be too thick to allow for the sugar to heat evenly.
3. Without any stirring (!) heat the sugar over low to medium heat until it starts to melt. This will begin at the edges and this is where caramelization starts. Be patient! DON'T turn up the heat - sugar can burn very quickly.
4. Once the sugar starts to caramelize around the edges, use a rubber spatula to bring the caramel and melted sugar into the middle of the pan.
5. Gently stir to make sure all the sugar is dissolving.
6. Once everything has dissolved, continue to slowly cook watching constantly and closely ('cause it can burn quickly) until you get the colour you want - light caramel colour = sweeter; dark caramel colour is more complex with bitter notes. 
7. Immediately pour the hot caramel into the cake tin and swirl to coat the bottom evenly. Set aside.
8. Pour the milk into the same saucepan, so that it dissolves and absorbs the remaining caramel on the bottom and sides for extra flavour. (If using the whole bean, at this point split the vanilla bean, scrape the seeds into the milk, and add the pod.)
9. Heat the milk just to the boiling point, turn off the heat, add the vanilla extract, cover, and set aside to infuse for at least 10 minutes. 
10. Beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
11. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan dish. Transfer to the oven and bake until set, 45 minutes to an hour.
12. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

Dried figs in olive oil - Untested

https://deryami.over-blog.com/2017/01/figues-sechees-a-l-huile-d-olive.html 

Apparently a Berber recipe for a remedy to help with : stomach problems; anemia; constipation; hemorrhoids; hypercholesterolemia. Taken on an empty stomach first thing in the morning is recommended. 

Figs

Olive oil

1. If the figs are old and very desiccated, steam for 15 minutes.
2. Take a container big enough to allow for a half inch of oil to cover the packed figs.
3. Pour over the olive oil to cover with a 1/2 inch of oil.
4. Allow to macerate for 1 month before using.

Chocolate sauce - Untested

 200g/7oz dark chocolate, at least 70 per cent cocoa solids, chopped

175ml/6fl oz milk

2 tbsp double cream

30g/1¼oz caster sugar

30g/1¼oz chilled butter, cut into cubes

1. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
2. Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
3. Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
4. Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
5. Strain the chocolate sauce through a fine sieve, then serve immediately. (Serving suggestion: pour the chocolate sauce over ready-made meringues.)

Masūra ra skvāsa karī (lentil and squash curry) - Test 2

http://beanaroundthebowl.com/all/butternut-squash-lentil-curry/

1 - A very well received dish, and a welcome way of using butternut squash other than in soup! This remains in the testing phase because, while the recipe asks for milk, I suspect something heavier like whipping cream or thinned sour cream would be best.

2 - Made again with no suggested changes.

3 - Didn't peel the squash. Not all butternut squashes are made equal. I should likely peel the squash from now on...

4 - Key to this recipe is to have a very sweet squash, like a good butternut. Anything else turns out to be bland. The last few times I've made this, I tried different squashes to an unsatisfying result.

1 onion (6oz/170g) diced

1 Tbsp ginger, finely grated

4 garlic cloves, minced

1 Tbsp curry powder

1/2 1/4 tsp Smoked Paprika Chipotle pepper powder

1/2 tsp dry oregano

salt and pepper, to taste

2 1/2 cups mild broth (chicken or vegetable)

1/2 cup French duPuy lentils

1/2 cup red lentils

1lb 6oz (2 cups) butternut squash or other VERY sweet squash, peeled and cut into 1" cubes

1/2 cup yogurt (can substitute with sour cream thinned with water)

Juice from 1/2 a lemon

1. In a hot saucepan over medium heat sauté the onion until translucent along with the ginger and garlic.
2. Add the spices and stir for a minute, then add the broth. Bring to a gentle boil.
3. Add both lentils, cover and cook 20 minutes.
4. Start some savory rice to accompany and cook for another 10 minutes before the next step.
5. Add the squash, bring back to a simmer (cover?) and cook for another 10-15 minutes, until the squash is tender and the French lentils are soft.
6. Then, stir in the lemon juice and dairy. Add more salt and pepper if needed.

Rissoles - Testing

from The Victorian Family Save-All, Hint 11

http://www.catering-online.co.uk/recipes/beef-rissoles/

1 - In The Family Save-All, it appears, mentions a pastry made with beef dripping. Pastry? 

This first time I just followed the recipe. It's good, but a bit plain, and I'm not a fan of deep frying (it's the smell), so the pastry is interesting to me since then I could bake it, perhaps? The cakes are quite big and one per person is plenty enough. I forgot to to grin the onion with the beef but it was a good idea to double-mince the beef so I added the onion the second time around. A second run through the grinder for the onion would be a good idea for my unit. I'm sure other grinders can mince more finely.

600g cooked beef cut into chunks
1 large onion cut into chunks
2 tsps Worcester sauce
1/2 tsp salt
1/2 tsp black pepper
1 Beef Stock Cube
25g flour
2 eggs
For the Coating
1 recipe of this pie crust

1 egg yolk

100 g flour
1 egg
5fl oz milk
150 g breadcrumbs

1. Start by preparing the pie dough.
2. While the dough chills, chop up the beef into smallish pieces and cut the peeled onion into quarters.
3. Pass the beef and onion through the mincer.
4. Add the flour, Worcester sauce, salt, pepper, crumbled stock cube and eggs. Blend the mixture.
5. Break up the mixture into 6 equal balls, mold and then slightly flatten like potato cakes.
6. Preheat the oven to 425F.
7. Roll out the pie dough to about 1/2", fold to bring the edges to the center in 5-6 folds, like the petals of a flower, and roll out again; repeat one more time before rolling out to a thin 1/4".
8. (What size circles to wrap the rissoles? How to shape and fold and seal?)
9. When re-forming the dough, do not knead, just roll up or fold up and roll out again. 
10. Continue until all the cakes are wrapped.
11. Brush each rolled cake well with egg yolk.
12. Bake in the oven for 25-50 minutes (??? so many different instructions. Essentially, bake until the crust is golden brown).

1. Take 3 bowls. In one put the coating flour. In the second bowl put the eggs and milk, whisked together. In the third bowl put the breadcrumbs.
2. Dip each beefcake into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each beefcake is totally covered in crumb. These rissoles can then be cooked immediately or stored in a refrigerator until required.
3. Pour sufficient oil into a large frying pan so as the depth is approximately 1cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a little breadcrumbs into the oil - if it sizzles, the oil is ready).
4. Add the rissoles to the frying pan and cook each rissole for 8 minutes. Then turn each rissole over and cook for a further 8 minutes. Remove from the pan and drain on some tissue paper. Serve immediately.

Milanese Style Pork Chops - Untested

From Monet's Kitchen by Claire Joyes, pg 144
https://whatsinthepan.com/easy-pan-seared-pork-chops/

0 - I added details for cooking the chops. Not sure if they work given that they are breaded. I'm also uncertain about the sequencing of cooking chops and making the sauce. But maybe preparing everything in advance and, during the 4 minutes per side for the chops, I can mix together and cook the sauce, then everything will be ready at the same time?

1 1/2 lbs of pork chops, boneless? 2? (original is 4 veal steaks @ 1 1/2lbs total, but are they smaller?)

1 egg, beaten

1/2 tsp salt

1/2 tsp pepper

1 cup dry breadcrumbs

6 Tbsps clarified unsalted butter

1 popcorn kernel

4 tomatoes, peeled, seeded and chopped

1/2 cup beef broth

3 Tbsps butter

4 oz lean ham, julienned

1 cup sliced mushrooms

4 cups cooked pasta, chunky or strands

1 cup grated Parmesan or Gruyère cheese

1. Beat the chops with a tenderizer hammer until they are twice their original size.
2. Prepare to dredge the chops by mixing together the egg, salt and pepper in a shallow bowl and put the breadcrumbs in another shallow bowl or plate.
3. Prepare all the other ingredients to quickly cook so that everything is ready at more or less the same time.
4. Heat a cast iron pan for 4-5 minutes before melting the clarified butter in it. Put the popcorn kernel in the middle. When the kernel pops remove it and watch for the oil to smoke; that's when it's ready to sear the chops.
5. Dredge the chops first in the egg then in the breadcrumbs. Sear for 4 minutes (no more!) per side.
6. Check the internal temperature with a meat thermometer to make sure they are cooked through; when they reach an internal temperature of 135 F degrees they are done. Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees. Remember that cooking time can vary based on the thickness of the pork chops.
7. IF the internal temp is below 135F, turn down the heat and continue cooking until the right temperature is reached.
8. Meanwhile, prepare the sauce by cooking the tomatoes in a saucepan with the beef broth and 2 Tbsps of the butter. Do not let it boil. Add the slices of ham. Melt the remaining Tbsp of butter in another saucepan and add the mushrooms. Sauté them until the juice begins to run. Add the mushrooms to the tomato sauce. 
9. Arrange the chops on a serving platter. Pour the sauce over them and serve with paste, passing around the cheese separately.
10. Serve hot!

Entrecôte bordelaise (Broiled Steak with Bone-Marrow Sauce) - Untested

 From Monet's Kitchen by Claire Joyes, pg 144

Serves 1

2 Tbsps butter

4 chopped shallots

4 Tbsps chopped parsley

2 Tbsps poached beef marrow

1 8oz(ish) filet steak (what cuts are filet steak?)

1. Melt the butter in a saucepan and add the shallots, parsley and beef marrow. 
2. Cook until the shallots are lightly browned. 
3. Broil the steak (get detailed broiling instructions) on one side, then turn it and spread the second side with the sauce mixture. Broil that side until done. Serve hot.

Italian Sausage Meat - PUBLISHED

https://honest-food.net/sweet-italian-sausage-recipe/

https://www.allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/

1 - The two recipes I'm referencing are both very different from each other. This confirms my suspicion that there must be hundreds of different variations, and I will have to figure one out for myself. More on this first version.

LATER THAT SAME DAY - This was very good. I made baked stew of sausage, potato and cabbage with 1lb of it. The flavor was very good; Ben commented on how it lended itself so well to the broth. But, the sausage was dry. In one of the links it says to add backfat...

2 - I added the remains from rendering lard and the added fat seemed to make all the difference. I don't think it has to be this crackling stuff, just more fat. I will start to save cuttings of fat from roasts to add to the sausage meat when I grind it. Otherwise, the flavour is good.

3 - I have corresponded with one of my expert cook friends, Pao, and the problem with the dry sausage is that I haven't been using the correct cut of meat. I should be using leg or should cuts, and I was hoping to be able to use the loin, since it's my least favorite. Oh well, sausage is more adaptable than roasts are, so I'll use the leg I have to make sausage instead of saving it for something else.

4 - Argh. I made it again with leg roast meat, and it still comes out dry. My next attempt will be to use the larger holed sausage press thingy. I wonder if the size of the meat 'grain' makes a difference in retaining tenderness...

5 - I've been making it with ground pork and it still seems a bit dry but is a definite improvement. I've also decreased the sugar to 1/2tsp, but that doesn't seem quite enough.

6 - Changing it for 1 lb mean instead of 3 for easier conversion.

7 - I've used this recipe I don't know how many times, so I'm just going to publish it.

1lb ground pork (not lean)

1 Tbsp red wine vinegar OR 2 Tbsps+2tsps white wine

1 tsp salt

1/2 tsp brown sugar

1 tsp fennel seeds, lightly crushed

1 tsp cracked black pepper

dash nutmeg (optional?)

1/2 tsp dried oregano

1/2 tsp dried thyme

1 - 2 Tbsps fresh parsley, minced

1 tsp dried basil

3/4 tsp paprika

FOR HOT = 3/4 tsp crushed red pepper flakes, or to taste

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with the remaining ingredients. Knead until you can see flecks of spice evenly distributed through the meat.
2. Divide the sausage into thirds, and form into 3 logs. Freeze and keep in a sealed container to retain moisture, or cover and store in the refrigerator for at least 12 hours before cooking.
3. USE THE LARGER HOLED SAUSAGE PRESS EMBOUCHURE.

Sausage and Spaghetti Squash Soup - Testing

https://www.kudoskitchenbyrenee.com/fall-festival-spaghetti-squash-soup/

https://www.ricardocuisine.com/en/recipes/5546-meatball-and-spaghetti-squash-soup

Spaghetti squash is a favorite for neither of us, but every so often someone insists on giving us one. We don't mind it, but it is generally bland and watery and not particularly interesting in the way most people like to serve it. So here's to trying to make it more to our liking!

1 spaghetti squash, cut and split lengthwise, seeds removed

2 Tbsps oil

1/2 lb Italian Sausage

1 yellow onion, chopped

1 medium zucchini, chopped (maybe spinach instead?)

2 cloves garlic, minced

14 fl oz diced tomatoes, with liquid

4 cups chicken stock

1 tsp dried basil

1 tsp dried oregano

pinch red pepper flakes, or to taste

3/4 tsp salt

1/4 tsp ground pepper

1 Tbsps butter

2 tsps apple cider vinegar

1. In a large skillet heat the canola oil over medium heat.
2. Place the spaghetti squash cut side down in the pan and allow to brown (approximately 5 minutes).
3. Remove and continue the same process with the second squash.
4. *Note - This step is optional, but the extra browning of the squash will add more flavor to the final soup.
5. Place the browned squash in a microwave-safe dish and cover with plastic wrap OR preferably a paper plate, or paper towels.
6. Microwave until the squash becomes tender and strands will form when the interior of the squash is scraped with a fork.
7. Set aside to cool.
8. Meanwhile, in the same skillet over medium/high heat brown and crumble the Italian sausage (approximately 7-10 minutes). 
9. Add the onion, zucchini, and garlic.
10. Cook, stirring occasionally until the sausage is no longer pink in the center.
11. When the spaghetti squash is cool enough to handle, scrape the strands of the squash into a large stockpot. 
12. Add the sausage mixture, oregano, basil, tomatoes, red pepper flakes, salt, black pepper, and chicken stock. Stir well. 
13. Bring the soup to a simmer and cook over low for 20-30 minutes.
14. Stir in the butter and apple cider vinegar.
15. Remove from the heat.
16. Add additional seasoning to taste, if desired.
17. To serve, spoon the soup into bowls and top with Parmesan cheese.

Spaghetti alla Carbonara - Testing

 https://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe-1914140
https://damndelicious.net/2014/03/29/spaghetti-carbonara/

1 - This was fine, in my opinion. It lacked something. I think I over-rendered the bacon, perhaps. Some Frankensteining may produce some different results.

2 - The key to success with this recipe is technique. I made it again, but because of the instructions, the timing was all wrong; the bacon wasn't cooked enough by the time the pasta was ready to mix in. The order of things make the timing more complicated than it needs to be so I'm changing it.

2 Tbsps olive oil

4 oz pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

8oz 1lb dry spaghetti (SAVE 1/2 cup cooking water)

2 large eggs

1/2 cup (1 - 2 oz) freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

1. Heat the olive oil in a deep skillet over medium flame. Add the pancetta/bacon and sauté until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften. Set aside until pasta is ready.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Reserve a half cup of the cooking water to use in the sauce.
3. Meanwhile, beat the eggs and Parmesan together in a mixing bowl and set aside. 
4. Just before the pasta is ready, reheat the bacon just to simmering then immediately drain the pasta and while it's still piping hot add it to the pan and toss for 2 minutes to thoroughly coat in bacon fat. 
5. To prevent scrambling the eggs, remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken. 
6. Thin out the sauce with a bit of the reserved pasta water, one Tablespoon at a time, until it attains your desired consistency. 
7. Season the carbonara with several turns of freshly ground black pepper and taste for salt. 
8. Garnish with chopped parsley to serve. Pass more cheese around the table.