Pork Stew - Test 2

https://www.food.com/recipe/slow-cooker-pork-chop-stew-487079

https://www.hintofhealthy.com/slow-cooker-pork-stew/

1 - This was a very good frankenstein, and if I can reconstruct it, we'll be on a roll.

2 - Cooked it on high because I rarely remember to start it for the low settings! Again, very good.

1lb pork loin, cubed

2 Tbsps flour

1-2 Tbsps oil

1 pound potatoes

3 carrots

1 onion

5 small garlic cloves

½ cup garden peas (fresh or frozen)

½ teaspoon salt

½ teaspoon black pepper

2 cups beef stock

⅓ cup red wine

2 bay leaves

1 tablespoon tomato paste

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1. Trim fat from loin and cut into cubes. Coat with 2 tablespoons flour. Brown chops in oil over medium heat.
2. Place potatoes, onion, garlic, carrots and peas in slow cooker. Sprinkle remaining flour over and toss to coat.
3. Layer over potato mixture salt, pepper, pork, stock, wine, bay leaves, tomato paste, Dijon mustard, Italian seasoning. 
4. Cover and cook on high 3 1/2-4 hours or on low for 7 - 8 hours.

Slow Baked Beans - Testing

https://www.thespruceeats.com/crock-pot-baked-beans-with-salt-pork-or-bacon-3054521

1 - Woops, I put in all the ingredients in one go except for the salt. I'm also trying out the Borlotti-ish beans we have from last year's Bean Collective, but they are too big so that it isn't as nice a mouth feel as smaller beans might. 

2 - The flavor is very good, and now it's to discover the right bean. Tried Swedish Browns, and they are very firm and hold their shape too much. I'm looking for a bean that will keep its shape but soften.

1 lb dry white beans

1/3 cup molasses

1/4 cup brown sugar, packed

A pinch of ground cloves

1 cup onion, chopped

1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon

Water to cover (about 6 cups)

1 Tbsp Dijon mustard, or 1 tsp dry mustard powder

Salt, to taste

1. In the slow cooker, combine the soaked beans, molasses, brown sugar, onion, salt pork or bacon, and water. If needed, add more water to cover the beans.
2. Place the lid on and cook on LOW for 6 to 8 hours, or until the beans are tender. Stir occasionally.
3. Add the Dijon mustard, taste test, and season with salt to taste. Stir well and continue cooking for 30 minutes to 1 hour. If the liquids are thin, turn the slow cooker to HIGH and leave the cover ajar.
4. Once the beans are thick and creamy and the cooking time has passed, serve immediately with your favorite sides.

Beef and Barley Skillet - Testing

https://www.lynnskitchenadventures.com/quick-and-easy-beef-and-barley-skillet-dinner/

1 - I'm going for a little 1970's chique with this one. Adding the lovage and harissa is a cool twist.

1 to 1lb 8oz ground beef

1 onion, chopped (160g)

1 clove garlic

Optional - 1 medium green pepper, chopped (130g)

1 can (14 ounces) diced tomatoes with liquid

1 and 1/3 cups beef broth

1 cup water

3/4 cup pearl barley

1 Tbsp brown Sugar

1 Tbsp apple cider vinegar

1 tsp salt

1/4 tsp pepper

1 tbsp minced lovage

4 tsps harrissa paste

12 oz chunky pasta (shells work great)

1. In a large skillet, cook the ground beef with onion, garlic and optional green pepper until the meat is no longer pink; drain.
2. Stir in remaining ingredients; bring to a boil.
3. Reduce heat; cover and simmer for about and hour. The barley should be very tender.
4. Meanwhile, cook the pasta so that it's ready when the barley is cooked. Combine all together and serve.

Gâteau au fromage blanc - Testing

https://www.ptitchef.com/recettes/dessert/gateau-au-fromage-blanc-super-facile-fid-1507834

http://cuisinemicheline.com/gateau-au-fromage-blanc/

1 - There were a couple of factors. One is that I used a (f*$&@ing) fat-free yogurt to make my cheese. Oh, right, and I did not use 'fromage blanc' but yogurt cheese (strained yogurt). The other is that I used Arrowroot powder. Next time, I'll use full fat yogurt cheese, and I will use regular wheat flour. It may simply be that I have to add baking soda or powder but I'll try this first.

4 eggs

500g fromage blanc or yogurt cheese

100g sugar

90g flour OR Arrowroot powder OR Cornstarch

Zest from 1 lime or 1/2 lemon

OR

1 Tbsp vanilla

1. Preheat the oven to 350F.
2. In a large bowl combine the cheese and the sugar.
3. Separate the eggs and mix the yolks in to the sweet cheese mixture. 
4. Add the flour/powder to the bowl, then the lemon zest or vanilla. Set aside.
5. Whisk the egg whites until stiff peaks form. Gently combine with the cheese mixture.
6. Generously grease a spring form pan (20cm? 30cm?) and pour in the batter.
7. Bake for 30 minutes, then allow to cool for 1 hour before taking it out of the mold.

Brown butter thyme mushroom pasta - PUBLISHED

https://www.twopeasandtheirpod.com/brown-butter-mushroom-pasta/

https://kitchengoodies.wordpress.com/2020/06/08/pappardelle-with-mushrooms-and-thyme/

1 + 2 - I've made this twice now, and it's a great quick pasta dish, very flavorful. The only question I have is whether it is also good with spaghetti-style pasta, or if it's only best with chunky pasta.

3 - I tried it with spaghetti, and it continued to be good. And fresh parsley really is such a good finisher.

4 - Browning the butter and NOT cutting the mushrooms too thin are two really important elements. I did it this way tonight and it made a difference.

5 - I think this is right on track. 

1lb pasta (chunky pasta or spaghetti-style)

1⁄2 cup pasta water

1⁄2 cup butter

1lb cremini mushrooms, sliced thick (4 to 6 slices per mushroom depending on size)

Pinch of red pepper flakes

2 cloves garlic, minced

1 Tbsp thyme, minced 

Splash of balsamic vinegar

Good pinch of salt

1⁄4 tsp black pepper or to taste

½ cup freshly grated Parmesan cheese

For serving: chopped fresh parsley, extra Parmesan cheese, optional

1. This is a recipe all about timing. In theory you should be able to put the water on to boil, start prepping and cooking the other ingredients, pop the pasta in the boiling water and cook for everything to be ready at the same time. But man plans and god laughs. Stoves are all different and conditions change. Getting the two parts - the pasta and the mushrooms - ready at the same time to be combined is aspirational. Good for you if you succeed, but if not, it's better to have the mushroom mixture ready before the pasta is cooked to avoid soggy pasta.
2. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
3. While the water is heating up, in a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty, this should take about 3 to 4 minutes. This step is essential to get right - not browned enough and the sauce is just greasy, and browned too much and the milk solids in the butter burns. The key is to listen to the butter, and when is stops crackling, look to the milk solids on the bottom of the pan and let them get a nice golden brown then immediately add the mushrooms. The mushrooms will quickly absorb the butter and stop any browning of the butter as they begin to cook.
4. Add the mushrooms and red pepper flakes and cook, stirring occasionally, until mushrooms are tender and browned, about 10 minutes. Then you'll have the mushrooms filled with browned butter, and the mushrooms themselves with has a crust of browning on them, too, for additional flavor.
5. Add the garlic and thyme, cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor.
6. Add the splash of balsamic and cook for another minute or two, until it has mostly evaporated. Season with salt and black pepper, to taste.
7. These next steps are also rather quick - you don't want the sauce to evaporate. 
8. First, add the pasta to the skillet and toss well. Then, stir in the reserved pasta water. 
9. Turn off the heat and slowly mix in the Parmesan cheese, stirring gently until melted. Taste and season with salt and pepper.
10. ASAP, get the pasta out of the pan. Transfer the pasta to a serving plate or individual plates or bowls and garnish with parsley and extra Parmesan cheese.