Pasta With Basil, Parsley And Lime - Testing

https://www.justapinch.com/recipes/side/pasta-side/elbow-pasta-with-basil-parsley-and-lime.html

1 - Another good recipe, and I'd like to add hot pepper flakes to it to see.

2 - Good again, but I'd like to figure out how much salt. I mean, adding salt is fine, but I'd like to get closer to the actual amount that makes the flavors start to pop. I also want to know if there is a name in Italian for these kinds of noodles-in-oil type dishes.

4 garlic cloves, chopped

A pinch of red pepper flakes

4 Tbsp olive oil

¼ cup fresh basil leaves, chopped

1lb spaghettini

12 oz macaroni, elbow

¼ cup fresh parsley, chopped

1 lime, juiced and rind grated

salt and pepper to taste

1. Bring the water to boil. 
2. Add the pasta. While the pasta cooks, everything else can get prepared.
3. Heat the garlic and red pepper flakes in the olive oil until golden, then remove from the heat and add the basil.
4. The basil should wilt in the hot oil and go bright green and glossy.
5. Cook the pasta until al dente then drain.
6. Toss with the garlic, basil mixture.
7. Add the fresh parsley, grated lime and the lime juice.
8. Season with salt and pepper, and serve immediately.

Leftover Roast Potato Soup - Testing

https://www.jamieoliver.com/recipes/vegetables-recipes/baked-potato-soup/

1 - Used home fries Paz brought home from work. It worked pretty well, Ben liked it, and some brightness is needed, like a fresh side salad. Just on its own I personally find it a bit stodgy.

3 large baking potatoes or leftover baked potatoes (about 900gr)

40 g butter (3 Tbsps)

1 onion (6oz)

1 Parmesan rind , whatever size you have in the fridge, optional

5 cups + 1 cup chicken or vegetable stock

sour cream Yogurt

1 small bunch of fresh chives

1. If you’re using leftover baked potatoes, skip these first 3 steps. Preheat the oven to 180ºC/gas 4. Wash the potatoes and dry well, then prick each one with a fork and wrap in foil.
2. Put on a rack in the middle of the oven and cook for about 1 hour 15 minutes. The exact time depends on the size of your potatoes, but to check, give them a quick squeeze, bearing in mind they’ll be hot: the potato should just give under your fingers.
3. Remove from the oven then, when cool enough to handle, cut them into quarters. Leave to cool completely.
4. Peel and dice the onion. Melt the butter in a large saucepan over a medium-low heat and cook the onion for 10 minutes, or until soft.
5. Cut the potatoes, skin and all, into 2cm chunks. Add the potato and Parmesan rind to the pan, season, then cook for 5 minutes.
6. Add 1.25 litres of stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
7. Remove the rind, then purée the soup until smooth with a stick blender or in a liquidiser. Return to the pan, check the seasoning, and thin with the remaining stock, if you like.
8. Serve garnished with a dollop of sour cream, snipped chives and a pinch of black pepper. Delicious with crumbled Lancashire cheese and crisp, crumbled bacon on the side for the whole baked potato experience.

Osso Buco - Testing

https://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/

https://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe-2013380

https://www.beefitswhatsfordinner.com/recipes/recipe/4608/beef-osso-buco

https://themodernproper.com/osso-buco

1 - I did not cook these long enough, the meat was not falling off the bone, and without that, the meat is very difficult to get at. The flavor of the stew was good, but otherwise the results are so far inconclusive.

2-3lbs cross-cut beef shanks 

2 generous Tbsps flour

2 tsps olive oil

1 kernel popcorn

Salt and pepper

1 medium onion (160g)

1 small pinch celery seed

2 medium carrots (120g)

a few sprigs of fresh thyme

a few sprigs of fresh rosemary

2 bay leaves

2 garlic cloves

400 g of diced tomatoes

3/4 cups porter or red wine

2 cups beef stock

Worcestershire sauce

1. Preheat the oven to 350F.
2. Dust the meat with the flour. 
3. Heat the oil in a stockpot over medium heat until the popcorn pops. 
4. Brown the beef on all sides in batches to achieve a good browning; remove from the pot and set aside.
5. Season with salt and pepper, to taste.
6. Add onion, carrot and celery to stockpot, cook until vegetables are crisp-tender. 
7. Add wine; cook until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes until most of the liquid has evaporated, stirring occasionally. 
8. Stir in tomatoes and stock.
9. Return beef to stockpot and bring to a boil. 
10. Cover tightly and cook in the hot oven for a.5 to 2 hours or until the beef is fork-tender.
11. Once cooked, remove the beef, skim fat from the cooking liquid and reduce the liquid to 2 cups. Season with salt, as desired. Return beef to cooking liquid. 
12. Serve with herbed grits or mashed potatoes.

Snow pea pasta - Testing

https://whatsgabycooking.com/snap-pea-pasta/

1/3 cup combined butter and olive oil

1lb sugar snap or snow peas, thinly sliced

4 cloves garlic, finely chopped

1 shallot or 1/2 small onion, finely chopped

1/4 teaspoon red pepper flakes

1/2 tsp salt

Salt and black pepper to taste

1/3 cup finely grated Pecorino Romano cheese, plus more to finish (or parmesan cheese) 

1 lemon, zested and juiced

10 ounces pasta 

1. Heat the butter and olive oil in a large skillet over medium-high heat. Add the snap peas, garlic, shallot red pepper flakes and salt; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper. 
2. Turn heat off and add cheese, lemon juice and lemon zest. 
3. Cook the pasta according to the package directions. Drain and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning. 

Leftover Rice and Lentil Soup - Testing

https://www.epicurious.com/recipes/member/views/leftover-lentil-rice-soup-50013046

Broadbeans and lemon pasta FAIL

https://www.donnahay.com.au/recipes/dinners/dinners-pasta-rice-noodles/broad-bean-and-lemon-pasta1

1 - Nope, not interesting. I used pesto instead of basil leaves (didn't have any) and still not interesting. The broadbeans were flavorless grainy bits of blandness.

400G ORECCHIETTE

1 TABLESPOON EXTRA VIRGIN OLIVE OIL 

2 CLOVES GARLIC, SLICED 

¼ CUP (60ML) LEMON JUICE 

1 TABLESPOON FINELY GRATED LEMON RIND 

½ CUP (125ML) SINGLE (POURING) CREAM 

SEA SALT AND CRACKED BLACK PEPPER 

2.4KG BROAD BEANS, SHELLED, BLANCHED AND PEELED+ 

1 CUP (80G) FINELY GRATED PARMESAN 

2 CUPS BASIL LEAVES

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.

Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute. Add the lemon juice and rind, cream, reserved water, salt and pepper and bring to the boil. Cook for 2–3 minutes or until slightly thickened. 

Add the beans and pasta, stir to combine and cook for a further 1 minute. Remove from the heat and stir through the pecorino and basil. Divide the pasta between 4 bowls and serve topped with the extra pecorino. Serves 4. 

Broadbean Carbonara - Untested

https://www.bbcgoodfood.com/recipes/pappardelle-broad-bean-carbonara

170g pancetta salt pork belly, small cubes

200g podded and skinned broad bean (about 400g unpodded)

4 egg yolks

1/4 cup heavy cream

2 Tbsps wholegrain mustard

1lb chunky pasta such as pappardelle pasta

100g parmesan, grated

1. Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
2. Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

Pork belly with lemon pasta and broadbeans - Untested

https://kitchen.nine.com.au/recipes/crisp-pork-belly-lemon-rice-with-broadbeans/bb5930b0-4435-452a-b361-53e602cc7c18

https://www.giverecipe.com/shelled-fresh-fava-beans/

Sometimes I right away see which changes I want to make. I'd like the pork belly to accompany, not be the main theme, and I want noodles instead of rice. Let's make this magic happen!

Rock salt, to rub

2kg pork belly (ask butcher to score skin)

2 large cloves garlic, finely chopped

1 tablespoon cumin seeds

½ cup extra-virgin olive oil

3/4 cup dry sherry

1 Tbsp fresh thyme, minced

12 oz dry spaghetti

200g fresh or frozen broadbeans

Juice of 2 lemons

2 bunches green onions, thinly sliced

1 bunch coriander (or parsley?), leaves chopped

1. Preheat oven to 450°F.
2. Rub in garlic and cumin into the skin of the pork. 
3. Measure out ½ cup good olive oil. From this, take 2 Tbsps of oil and put it into a roasting pan (an over-ready fry pan works well). Add the pork, skin-side up and roast for 30 minutes. 
4. Reduce the heat to 300°F and cook for 2½ hours. At the end of this time, place under the grill if the crackling is not crisp. 
5. Meanwhile, remove the broadbeans from their pods and make a small slit on each bean.
6. Fill a saucepan with boiling water. Add in a good pinch of salt and stir to dilute.
7. Soak the beans in this hot salty water for about 10 minutes. Drain and rinse in cold water and then they easily peel out of their shells. Set aside.
8. Once the pork has baked, rest it on a wire rack to drain. 
9. In the roasting pan, leave all but 2 Tbsps of fat. Place over medium-low heat and stir in the sherry and the thyme and cook for a few minutes, scraping up any browned bits. 
10. Once you can handle it, cut the pork into cubes.
11. Meanwhile, cook the spaghetti, drain and toss it with a little of the reserved oil, just to coat. 
12. To cook the broadbeans, bring a pot of salted water to a roiling boil. Toss in the broadbeans. When water returns to a boil, the beans should be cooked; drain and rinse them.
13. On a large serving platter start with a base layer of spaghetti. Arrange the broadbeans on top of this. Drizzle the , remaining oil, juice, green onion and coriander. Transfer to a serving plate and garnish with pork.