Baby Potato Salad - Testing

1 - I wonder where this came from? It's pretty good, though. I didn't halve the potatoes, I just dumped all the ingredients in the blender and I also just dumped the vinaigrette all on the potatoes in one go and served it in a bowl for people to take what they wanted. It worked well.

1-3/4 lb. small red potatoes, scrubbed

1/2 cup packed basil leaves

1 small clove garlic

3 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

3/4 tsp. kosher salt

Freshly ground black pepper

2/3 cup canola oil

1. Boil or steam the potatoes until tender, about 15 minutes. 
2. In a food processor, combine the basil, garlic, vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until completely incorporated. 
3. When the potatoes are cool enough to handle, halve or quarter them, depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.

Clafoutis aux cerises - Untested

https://fr.chatelaine.com/recettes/desserts/clafoutis-aux-cerises/

400 g pitted or whole cherries, fresh or frozen 

3 Tbsps eau-de-vie or krisch

3 eggs

pinch of salt

110 g (1/2 cup) sugar

100 g (3/4 cup) flour

300 ml (1 1/4 cups) milk

1 tsp grated lemon zest

2 tsps vanilla

1. Combine the cherries and kirsch in a bowl and set aside.
2. Preheat the oven to 375 °F. Grease a glass pie dish in advance.
3. Beat the eggs with the pinch of salt until starting to foam. Whisk in the sugar and flour.
4. Gradually add the milk, whisking until you obtain a smooth consistency. 
5. Mix in the zest and vanilla.
6. Drain the cherries and add the liquor to the batter. 
7. Arrange the cherries in a single layer on the bottom of the greased pie dish.
8. Pour the batter over the cherries - they should all be under the batter and they may move as you pour, so it's no big deal to nudge things back into place afterwards.
9. Bake for 45-55 minutes or until the batter is nice and golden.
10. Allow to cool before serving, either at room temperature or cold.
11. Optionally, you could powder the surface with icing sugar.

Mushroom Taragon Omelette - Test 1

https://www.finecooking.com/recipe/sauteed-mushroom-omelet

1 - Very tasty if perhaps a bit salty. And I may prefer the longer cooked thick sliced mushrooms, which I will try next time.

2 - The reduced salt is right, and could potentially be reduced some more. Thick sliced over thin sliced is definitely the way to go. I'm graduating it to the testing phase.

3 - It was very good, again, but there was too much stuffing. I'm going to change the quantity to recommend a range by preference, of 8oz to 12oz. Currently at 12oz only.

The filling

1 Tbsp (½ oz/14gr) vegetable oil

1 Tbsp (½ oz/14gr) butter + more as needed

8oz to 12oz cremini or white button mushrooms, sliced thick (4 to 6 slices per mushroom depending on size)

2 clove garlic, minced

½ tsp salt

¼ cup chopped fresh flat-leaf parsley

¼ tsp ground black pepper

The omelet

6 to 7 eggs

½ tsp salt

¼ tsp ground black pepper

1 Tbsp chopped fresh tarragon 

1 Tbsp vegetable oil

1 Tbsp butter

½ cup (2.1 oz/60gr) grated Fontina or Gruyère

1. For the filling, heat the oil and butter until the butter starts to froth. Sauté the mushrooms in the oil and butter until mushrooms are tender and browned so they have a bit of a crust of browning on them, about 10 minutes.
2. Add the garlic and cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor.
3. Remove from heat, stir in the salt, pepper and parsley.
4. For the omelet, 
5. Thoroughly heat a 10" oven-proof fry pan or omelet pan over medium-low heat (if stainless steel, for about 4 to 5 minutes dry).
6. Meanwhile, combine the eggs, salt and pepper and whisk until frothy.
7. Stir in the tarragon.
8. To the hot pan add first the oil, swirl around the pan to cover, then add the butter.
9. Pour the eggs into the hot pan; you may want to increase the heat to medium. As the egg cooks, lift the edges and tilt the pan to let the uncooked egg get underneath.
10. With the oven rack in the middle, turn on the broiler to heat up (or use a salamander if you're so lucky to have one).
11. When the egg has half cooked, spread the mushroom mixture evenly over it. 
12. While the egg is still a little under-cooked on the surface, (not just slithery but actually jiggly), spread the cheese and slip the pan into the oven to broil
13. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette, plate and serve as you will.