La courge au gratin - Testing

from French Country Cooking by Elizabeth David, pg161

1 - Reasonably successful on the first try. The only thing I'd like to do is standardize the amount of salt, since I didn't put in enough. In such a dish, how the heck do I know how much is enough salt before it's baked?

2 - I made it again, and decided to add a couple extra egg whites, if only because whisking a single egg white to stiff peaks seems like so much effort for so little! It made a more souffle like thing, but quite good nonetheless. The thing is the moisture from the pumpkin - next time I'll try squeezing out extra liquid since this time there was a small amount of liquid soaking the bottom. Not horrible, but I want to see if it would be better with less of it.

1lb pumpkin

1oz butter + more for the topping

1/2 cup milk

1 egg + 1 egg, separated + 2 egg whites

1/2 tsp salt  

Pepper, to taste

1/8 tsp nutmeg

1. In slightly salted water boil the pumpkin. Press the flesh through a sieve to remove the skin and make smooth. Drain off any excess liquid (maybe even squeeze some out?)
2. Preheat the oven to 400F.
3. Melt the butter in a pan. Add the pumpkin flesh and mix together.
4. Beat in the milk the first egg, the extra egg yolk and season with the salt, pepper and nutmeg. (The last time I made this it was really quite liquid. The egg whites incorporated well when I folded them in, regardless).
5. In a separate bowl whisk the egg whites until stiff peaks form, and gently fold into the pumpkin concoction.
6. Pour into a gratin dish, dot the surface with butter, and pop in the oven until the top starts to brown, about 20 minutes.

Pork Pot Roast with Apples and Rutabaga - Testing

https://prepdish.com/recipes/one-pot-roasted-pork-with-apples-rutabaga/

1 - Oh my god such a headache! No, the recipe does not work if following the instructions. It takes at least double the time to cook the meat, and at least triple to cook the rutabaga. And to think, it was just to figure out how to use up the pork chops! I have no idea what I want to do with this, so I'm just leaving it for now.

770g/27oz rutabaga, peeled and 1" dice (OR sub radishes or potatoes)

2 medium apples, 1" slice (330 grams)

4 Tbsps lemon juice (or 2 Tbsps apple cider vinegar + 2 Tbsps water)

3 Tbsps butter (OR sub olive oil)

1 popcorn kernel

1 lb boneless pork chops 

2 Tbsps apple cider vinegar

½ tsp dried rosemary

Salt & Pepper, to taste

1. Preheat oven to 375 F
2. Sprinkle rutabaga and apples with lemon juice to prevent oxidization.
3. In an oven safe skillet or Dutch oven, melt the butter.
4. Meanwhile season the pork chops with the salt and pepper.
5. Set the popcorn kernel in the oil; when it pops, remove it and sear the pork chops.
6. Sear the chops for 1-2 minutes per side.
7. Add the apple cider vinegar to the pan dump the cubed rutabaga on top. Season again with salt and pepper.
8. Top with apples and the rosemary.
9. Cook, covered for, 30 mins. Remove cover and cook for an additional 15 mins.

SUBSTITUTIONS

BUTTERMILK

https://www.healthline.com/nutrition/buttermilk-substitutes#TOC_TITLE_HDR_2

To make 1 cup of buttermilk substitute, add 1 Tbsp (15 ml) of apple cider vinegar to a liquid measuring cup. Then add milk to the 1-cup line (237 ml) and stir. 

LEMON JUICE

- Apple cider vinegar : In baking, half the amount of lemon juice topped with water. Ex: 2 Tbsp lemon juice = 1 Tbsp apple cider vinegar + 1 Tbsp water.

VEAL

https://myconsciouseating.com/veal-substitute/

https://missvickie.com/veal-substitute/

https://richardpantry.com/veal-substitute/

- Pork loin

- Pork belly

- Pork loin chops

- Pork sirloin

- Pork sirloin chops

* Pork shoulder chops and pork rib chops are relatively tougher than veal

For Ground Veal, a 50:50 ratio of ground pork to beef.

LAMB

- shoulder = Pork shoulder (picnic) or Pork leg roasts

Fresh tomato sauce on Pasta - Testing

https://cookieandkate.com/spaghetti-with-fresh-tomato-sauce/

1 - I have made this twice now, and have discovered that fresh basil is a must. It is very simple, very light, and very much full of flavor. Of course, as with all things, the quality of the ingredients makes a big difference, so use tomatoes from the garden ripened to their peak.

1 ½ pounds ripe tomatoes
2 Tbsps olive oil
1 Tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar, optional
Freshly ground black pepper, to taste
1 very small garlic clove (or ½ medium clove), pressed or minced
8oz spaghetti or angel-hair pasta or rotini/fusilli or penne
Optional but recommended: ½ cup freshly grated Parmesan
¼ cup chopped fresh basil

1. Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem, if it exists. Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard the skin.
2. Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta.
3. Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions. Reserve about a cup of the pasta cooking water before draining the pasta.
4. Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and a small splash (about ¼ cup) of the pasta cooking water. Cook over medium-low heat for about 1 to 2 minutes, tossing often (gentle now!), just long enough for the tomatoes to soften a bit and for the starchy tomato water to coat the pasta.
5. Remove from heat and toss with (optional) Parmesan and (mandatory) basil. Serve immediately.

Spice Pairings

 There tend to be cultural norms in terms of herb and spice pairings for foods. I've started the following list of  potential substitutes to play with.

APPLES

1. ANISE

Sweet

2. CARAWAY

Savory

3. CARDAMOM

Sweet

4. CHINESE FIVE SPICE

Savory and sweet

5. CINNAMON

Sweet (enhancer)

6. CLOVES

Sweet

7. CORIANDER

Sweet and Savory

8. GINGER

Sweet

9. LAVENDER

Sweet

10. MINT

Sweet

11. NUTMEG

Sweet

12. ROSEMARY

Savory

13. SAGE

Savory (maybe sweet?)

14. VANILLA

Sweet

15. Poudre Douce

Sweet

Soul Cakes - Untested

https://www.facebook.com/pariogallico/posts/2425831351054595

ALSO, if Frankensteining might contribute, look at:

https://catholiccuisine.blogspot.com/2011/10/soul-cakes-original-halloween-treat.html

https://culture-crunch.com/2020/10/15/gateau-dames-soul-cakes-de-la-toussaint/

250gr plain wheat flour
100gr sugar (or less!) 
210gr unsalted butter
2+ Tbsp sherry or brandy
1/3 tsp Mace
1/4 tsp Nutmeg
1/4 tsp (or less) Cloves
About 5gr fresh or "ready" yeast (ale yeast or ale barm if you have is even better!)

OR 1.65gr dry active yeast
Good handful of dried chopped fruits (raisins here, but use prunes as a cheaper alternative) 

1. Mix flour, sugar, yeast and spices together.
2. Rub in the butter first, then the lard.
3. Add the brandy and mix it all til you reach a dry / shortbread dough consistency that comes together. If too dry and crumbly, add lard, butter... or brandy! Too soft, add flour.
4. Form biscuits about 5mm-1cm // 1/4", trace a cross on them like a hot cross bun (apparently traditional but not mentioned in the original recipe) and bake them in the oven at 180c (fan) for about 20-30mins or until golden.

Enjoy! 
P.S: warm soul cakes dipped in hot milk or tea-like beverage is DECADENT. Try it! 

Seed Cake - Testing

https://shakespeareandbeyond.folger.edu/2019/03/12/seed-cake-recipe-thomas-tusser/?fbclid=IwAR19psqYjJQUs5pBLYJ7fR6AJW5wfxAt4fyahsVBqkFR0Sq87qGh_IUy-EI

https://goodcheapeats.com/bilbos-seed-cakes/

https://www.justapinch.com/recipes/dessert/dessert-cake/victorian-seed-cake.html

1- I have made this using the Shakespeare and Beyond recipe, but it was perhaps a bit dense. While I appreciate using egg white as the leavening agent, the dough to incorporate into it is perhaps too stiff to prevent bursting too many of the little air bubbles in the whites. I shall try some of the other versions that don't require egg whites. 

1 cup flour

7 tsps caraway seeds

1⁄2 tsp salt

1⁄4 tsp mace

(optional - 1⁄4 tsp nutmeg or cinnamon)

1⁄2 cup (1 stick) butter room temperature (8T)

1 tsp rosewater or vanilla essence

1⁄2 cup sugar

1 whole egg 

2 egg whites

1 Tbsp sherry

1. Preheat your oven to 350°F with the grill in the middle of the oven. 
2. Grease a 9-inch springform pan and line with parchment (or prepare some greased muffin tins for individual servings). 
3. Stir together flour, caraway seeds, salt, and mace. Set aside. 
4. In a large bowl, cream butter, rosewater, and sugar, either by hand or with a mixer. 
5. Stir in the whole egg and sherry, then add the flour and spice mixture. Set aside. 
6. Using a mixer, whisk the egg whites until you get to the stiff peaks stage. 
7. Very gently fold the whites into the cake batter - it's ok if the batter looks clumpy. 
8. Pour the batter into your prepared pan and put the pan on a baking sheet to go in the oven. Bake for 40 minutes until golden and set in the middle (25-30 minutes if baking in muffin tins). A cake tester will come out clean when it is completely cooked.
9. Allow to cool for 10 minutes before removing from the springform pan.

Pico de Gallo salsa - Test 1

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

 
2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
1/2 medium onion
2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste) (can substitute with 1/4 tsp chipotle pepper powder)
Juice of 1 lime
1/2 cup chopped cilantro
Salt and pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin, or more to taste

1. Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
2. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

Phyllo dough - Untested

 https://www.mygreekdish.com/recipe/easy-homemade-phyllo-recipe-beginners/

Duck confit - Untested

https://www.bbc.co.uk/food/recipes/confit_de_canard_aux_68185

https://www.marieclaire.fr/cuisine/magrets-confits,24126,1192214.asp

https://www.cuisineactuelle.fr/recettes/magret-de-canard-confit-193746

https://www.magret-canard.com/magret-confit

https://www.toques2cuisine.com/2013/11/magrets-de-canard-confits.html

https://www.ricardocuisine.com/recettes/6785-cuisses-de-canard-confites

https://www.youtube.com/watch?v=Nz-QDklgQ0I

Flour Tortillas - PUBLISHED

https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/

https://www.tasteofhome.com/recipes/homemade-tortillas/

https://www.allrecipes.com/recipe/157642/homemade-flour-tortillas/

https://mexicanfoodjournal.com/whole-wheat-tortillas/

https://www.100daysofrealfood.com/recipe-whole-wheat-tortillas/

1 - This seems to be working just fine!

2 - Really very good. I do wonder about yeast or sourdough, but I don't mind the baking powder. Rolling them out a bit larger, 7 to 8" instead of 6 to 7" seems better.

3 - Yes, 7-8" is indeed better.

4 - Recipe is easily halved.

5 - Trying to cook half and refrigerate the other half.

3⅓ cups (460g?) white flour (internet says 1 cup flour = 130g)
1 tsp salt
1 tsp baking powder
⅓ cup neutral vegetable oil or lard
Up to 1 cup warm water

1. Combine the dry ingredients, then make a well in the center and add the oil and up to ¾ of the water. Stir well until all dry ingredients are incorporated and the dough begins to come together to form a shaggy ball. Add some more water if it seems like it isn't sticking together.
2. Turn dough out onto a lightly floured work surface and knead for 1 to 2 minutes or until the dough is nice and smooth. 
3. Divide into 16 equal portions (about 50gr) and form each piece into a ball. Cover with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours).
4. When ready to cook the dough, heat a large pan over medium heat. 
5. On a floured surface roll each dough piece into a rough circle, about 7 to 8" inches in diameter (don’t stack uncooked tortillas on top of each other or they will stick together).
6. When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 
7. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 

Skirlie - PUBLISHED

https://www.greatbritishchefs.com/recipes/skirlie-recipe
https://hamlynsoats.co.uk/recipes/skirlie/
https://www.food.com/recipe/skirlie-scottish-oatmeal-and-onions-17654

1 - This is a squirrelly recipe. Most often I've seen it as a toasted, parched grain with onion recipe, but once it's been parched it can then be turned into white sausage or stuffing or dumplings. I've only toasted it with very good (if over-toasted) results, and I'm keeping it at 'testing' until I try applying these other forms. Generally, it appears to be a roughly 2-to-1 ratio of ingredients.

2 - Completely beguiling over Rumpledethumps!

3 - As a topping, this is the recipe! Now I'd like to test the pudding and stuffing options.

2 oz butter (or bacon fat or beef suet)

1 onion, finely chopped

4 oz pinhead (synonyms: medium or steel cut) oats 

1/4 - 1/2 tsp salt, or to taste

Pepper, to taste

1. Melt the butter over medium heat and sauté the onion until lightly browned.
2. Add the oatmeal and stir slowly until all the fat is absorbed; the onion should become dark and just crispy, about 15-20 minutes.
3. Add salt and freshly ground black pepper to taste.

FOR PUDDING and STUFFING:

After adding the oatmeal, cook for 5 minutes then add 2-4oz chicken stock, then keep stirring for about 8 minutes, until the oatmeal is cooked but still retains some bite.

Pudding - press together and roll into logs. Cut into rounds. Heat up? Eat cold? Fry up?

Stuffing - Serve immediately, hot, the way bread stuffing is served when not baked in the bird.

Tarte mousseline aux mûres - Untested

https://www.cuisineaz.com/recettes/tarte-mousseline-aux-mures-6643.aspx

300 g de mûres

400 g de pâte sablée

35 cl de lait

1 œuf

2 jaunes d'œuf

100 g de sucre

100 g de beurre

4 cl de kirsch

2 c. à soupe de farine

4 c. à soupe de sucre glace

le jus d'un citron

1. Préchauffez le four th.7 (210°C).
2. Mettez les mûres dans une jatte, arrosez-les de jus de citron et d’une cuillère à soupe rase de sucre. Mélangez et laissez au frais.
3. Etalez la pâte sur un plan de travail fariné. Garnissez-en un moule à tarte beurré et piquez la pâte avec une fourchette. Enfournez et faites cuire le fond de tarte 15 min.
4. Portez le lait à ébullition.
5. Pendant ce temps, fouettez l’oeuf et les jaunes avec le sucre jusqu’à obtention d’un mélange mousseux. Ajoutez la farine puis une louche de lait bouillant, en fouettant toujours.
6. Reversez le tout dans la casserole de lait et faites cuire à feu doux 5 min en maintenant un léger bouillonnement et en mélangeant. Retirez du feu, versez la crème dans une jatte et ajoutez le beurre en parcelles et le kirsch. Mélangez bien et laissez refroidir.
7. Versez la crème refroidie dans le fond de tarte, disposez les mûres en les enfonçant légèrement et saupoudrez de sucre glace.
8. Servez aussitôt.

Tarte aux mûres sauvages - Untested

 https://cuisine.journaldesfemmes.fr/recette/338090-tarte-aux-mures-sauvages

1 Pâte feuilletée ou brisée ou sablée

1 bol Mûres fraichement cueillie (600gr?)

2 Oeufs

(3/4 cups) 20 cl Crème fraîche

1 tsp vanilla

3 c à s Sucre

1. Étaler la pâte sur le moule et piquer le fond pour éviter les "cloques".
2. Mélanger les deux œufs avec la crème, le sachet de sucre vanillé et les 3 cuillères de sucre.
3. Mettre les mures sur la pâte à tarte puis verser le mélange œufs-crème-sucre par dessus les mûres.
4. Cuire 20 minutes à 220°C (therm.7-8) dans un four préalablement préchauffé.

Blackberry bundt - Testing

https://tideandthyme.com/blackberry-yogurt-cake/

https://www.seriouseats.com/blackberry-sour-cream-bundt

1 - The yogurt/buttermilk alteration worked just fine. Once again though, the frozen blackberries caused for the cake to take nearly double the time to bake.

2 - This just takes so much longer than an hour to bake. And using a toothpick doesn't work to test its done-ness, the cake is too deep. I need a skewer.

2 3/4 cups (14.8oz/420g) plus 1 Tbsp.

2 tsps. baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature

3/4 cup packed dark brown sugar

3/4 cup (210g) granulated sugar

4 large eggs (228g egg white?)

2 tsps. vanilla extract

2 Tbsps. lemon juice from one lemon

2 tsps. lemon zest from one lemon

8 oz. plain Greek yogurt

1/3 2/3 cup buttermilk

10 ounces fresh blackberries

1. Move oven rack to the center position and preheat oven to 350°F. Grease your bundt pan and set aside.
2. Set aside 1/4 cup (35g) flour. 
3. In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. 
5. Add the eggs, scrape down the sides and beat again. 
6. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. 
7. Mix in the flour mixture. 
8. Fold in the blackberries and transfer the batter to the bundt pan.
9. Bake for 105 minutes (will take much longer with frozen fruit) or until the cake is golden brown, springy to the touch, and a skewer (to poke in deep) comes out clean. 
10. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

Warm apple buttermilk custard pie - Untested

 https://www.myrecipes.com/recipe/warm-apple-buttermilk-custard-pie-0

Streusel:

⅓ cup all purpose flour

⅓ cup packed brown sugar

½ teaspoon ground cinnamon

2 ½ tablespoons chilled butter, cut into small pieces

Filling:

5 cups sliced peeled Granny Smith apple (about 2 pounds)

1 cup granulated sugar, divided

½ teaspoon ground cinnamon

2 tablespoons all-purpose flour

¼ teaspoon salt

3 large eggs

1 ¾ cups fat-free buttermilk

1 teaspoon vanilla extract

1. Preheat oven to 325º.
2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
4. To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

St. Hildegard’s von Bingen's Cookies of Joy - Untested

https://www.atlasobscura.com/articles/medieval-cookie-recipe?fbclid=IwAR0Rl6UZQHqDaxAPBrZIJmIk5Co0eu0yEF8seayhmYHLChXxqbnxYvr8f1I

3/4 Tbsps butter

3/4 cup brown sugar

1/3 cup raw honey

4 egg yolks

2 1/2 cups spelt flour (you can usually find it in the baking aisle or the gluten-free aisle)

1 tsp salt

1 Tbsp nutmeg

1 Tbsp cinnamon

1 tsp cloves

1. Melt the butter, then add it to a medium bowl with the sugar, honey, and egg yolks. Beat gently, then fold in the rest of the ingredients. Refrigerate the dough for an hour.
2. Flour a surface and then roll out the cookie dough until about a 1/4 inch thick. Cut the dough into small circles using a cookie cutter or an upturned glass.
3. Line a baking sheet with parchment paper, then bake at 375 degrees Fahrenheit for 10 minutes, or until a golden-brown. Let cool, then enjoy.