Herbed Duck Pottage with Barley and Potato - Testing

https://canardsdulacbrome.com/recettes/soupe-repas-au-canard-a-lorge-et-aux-patates-douces/

0 - I want to use the recipe in the link as my base but I don't specifically want to alter it to my tastes, I want to adapt it to my cooking, therefore the below comes with some important differences from the original, differences that are as of yet unproven.

1 - It was very good, but the original recipe asked for 2.5cups of broth, I added an extra 4 and it still came out more like a stew! Also, Ben feels that more pepper makes the soup. Since I didn't measure it, I will have to experiment.

2 - I didn't have chard nor corn kernels. I omitted greens, and I substituted peas for the corn. It made for a stodgy meal. With the leftovers I tested a bit, added greens and pan fried mushrooms with white wine and added enough water to make it soupy. This improved it very much.

Olive oil 

1 onion (6oz/170g) chopped

12 oz mushrooms, diced

1/3 cup white wine

6+ cups duck broth

2 bay leaves

2 tsps. Herbes de Provence

¼ tsp celery seed

3 carrots (9oz) sliced

1 cup (200g) pearl barley

½ tsp salt, to taste

½ tsp pepper

Any leftover meat from a roast duck (best if at least 1lb), rough chop

1 lb diced potato

1½ cups corn kernels or garden peas

3 large chard leaves, thin sliced

1. In a soup pot heat the olive oil and fry the onion and mushroom until browned. Deglaze with the white wine and cook until reduced.
2. Add the broth, bay leaves, dried herbs, carrots, barley, celery seeds and salt and pepper. Simmer for about an hour.
3. Add the meat, potato and corn (or peas) and chard and simmer another 15 to 30 minutes, or until the potatoes are soft.
4. To reheat the soup, add more liquid (broth or water) to desired consistency.

Duck Soup with Barley and Beans - Untested

https://www.greatbritishfoodawards.com/recipes/warming-duck-soup

1 duck carcass and any spare bones from a roast whole duck, all fat pulled off & discarded

Any spare duck meat picked off and reserved

2 small brown onions, split in half

1 bunch parsley stalks

1 small handful of dried porcini mushrooms

1/2 head of good garlic split horizontally across the middle

1 small sprig of thyme

2 bay leaves

5 peppercorns

3 medium carrots, peeled & finely diced

2 sticks of celery, de-strung & finely sliced

1 tin of flageolet beans, drained

40g pearl barley, cooked for 45 minutes or until tender & drained 

3 large chard leaves, washed, rolled & shredded

3 tbsps medium sweet sherry

2 tbsps sea salt

Freshly ground black pepper

Sourdough bread

Handful of grated Parmesan (or similar British hard cheese)

Good olive oil, to dress

1. Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered, then add the onions with their skin, the parsley stalks, porcini mushrooms, garlic, thyme, bay leaves and peppercorns.
2. Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
3. Strain the stock carefully through a colander and then through a sieve before adding the stock back into the pan with carrots and celery. Bring up to a mild simmer again and season generously with salt. Cook for 10 minutes until the vegetables are tender, then add the beans, pearl barley and chard. Cook for a further 5 minutes.
4. Add the sherry with any reserved duck meat and cook for 2 more minutes. Divide between serving bowls and serve with sourdough bread, grated Parmesan and olive oil.

Pommes de Terre à La Boulangère - Test 1

https://www.foodnetwork.ca/recipe/pommes-de-terre-a-la-boulangere/

Very slow at : 3h 15 min

Serves 6 

1 - While I still have to try baking the last hour with the casserole uncovered, this was very good. I made it with the brisket which is also a slow cooking meal at the same temperature.

2 - I baked it uncovered for the last hour. Something is wrong. It delicious, don't get me wrong, but all the liquid was still there, and in the instructions it's supposed to cook until all the liquid has been absorbed. I need to Frankenstein this baby to understand it better!

2+1 Tbsp. butter

1 Tbsp. olive oil

4 onions, sliced (24oz/680g)

2 lbs. potatoes, thinly sliced

salt and pepper

1 to 2 Tbsp. thyme, minced

2 cup beef stock

1. Pre-heat the oven to 300°F/150°C. 
2. Melt the first part of the butter with the olive oil in a sauté pan and gently fry the onions until soft and lightly golden, about 15 minutes. 
3. Spread half of the onions in the bottom of a 4 quart casserole dish. 
4. Layer half the sliced potatoes on top, and season liberally with salt and pepper. Scatter with all the thyme. 
5. Add the rest of the onions as the next layer, then finish with the last of the potatoes.
6. Pour over the stock, sprinkle with salt and pepper and dot with the remaining butter. 
7. Cover with foil and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

Christmas Duck - Test 1

https://www.gastrosenses.com/blog/crispy-whole-roast-duck/

http://www.inerikaskitchen.com/2010/12/roast-duck-with-quince-glaze.html

1 - The recipe link containing the quince has a very different and interesting way of cooking the duck. To try? However, the way written below worked very well indeed. I put the duck up on a rack over the roasting pan which was a very good idea because the amount of fat rendered just from roasting was phenomenal. For the quince paste, I slathered it into the cut marks in the skin, which were already crisping and pulling away. Most of the fat has rendered away and the skin was very crispy and flavorful from the spices and quince paste.

2 - I had a 5lb duck, I wish I'd recorded the weight of the first one, because this one took much, much longer to finish cooking to reach that all important 165F temperature. It took at least 30 minutes more, if not 45 (I didn't record it). It also took that long to get the quince paste to caramelize. Truth be told, I also forgot to increase the temp, in following the recipe, for the last 15 minutes. Otherwise the flavor was good, the quince paste and spice mix is a very nice complement. I do wonder about adding some sugar to the rub, though, given that only the breast gets the sweet paste. Oh, and also, what am I looking for in a done bird? With chicken, it isn't only that the 'juices run clear', but it's also that the joints are loose.

TIMING: uncertain. Recipe: 

1 duck, 5-6 lbs

1 small onion

1 small apple

1 clove garlic

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/2 tsp ground ginger

2 Tbsps? salt and 1/4 tsp? pepper

1 tsp sugar?

3 Tbsp quince jam or preserves (plum or apricot would work nicely, too)

1. Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
2. Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat (save all of this).
3. Poke the bird all over with a knife. Only prick the skin, don't hit the meat.
4. Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, onion, apple. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
5. Mix together 2 tsps. salt, sugar, pepper and the spices and season all over the skin with it.
6. Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up.
7. Remove the bird and prick the skin all over for a second time. 
8. Flip the duck breast side down and roast for 30 minutes more.
9. Pull the duck out of the oven briefly and spread the quince jam over the breast side of the duck. Baste it a bit with the fat in the pan, then slide it back into the oven to finish roasting. Cook another 15 minutes. 
10. Take out of the oven again, increase the temperature to 400F. 
11. Poke again, for a third time, all over, before reintroducing in the oven and baking it for 15 minutes, breast side up. The meat is cooked when internal temperature of the breast is 165F.

NOTE: Do not let anyone throw away the duck bones or skin. After everyone is done eating, take all the scraps, plus whatever's left in the roasting pan, and put it all in a pot of water, to cover, in which the duck was boiled. Bring the pot back up to a simmer and let it go an hour or more. You will end up with a rich broth, which you'll strain and cool overnight uncovered. The duck fat will rise to the top. Use the broth for soup or cooking rice. Save the duck fat and use it for frying potatoes. You'll thank me.

Masala Potatoes - Untested

Pg 275 The Ayurvedic Cookbook

Serves 3-4

30-40 minutes

2 potatoes

1 medium parsnip

1/2 bunch leafy greens

1/4 onion, finely chopped

2 Tbsps. oil or ghee

1/4 tsp. black mustard seeds

1/8 tsp hing

1/2 tsp turmeric

1" fresh ginger root, grated

1/2 to 2/3 cup water

1/2 tsp salt

1/2 tsp coriander powder

Sauté Pork Heart - Testing

https://www.greatbritishchefs.com/recipes/pigs-heart-recipe

1 - Definitely tricky. It was fine but also chewy which would indicate that I overcooked it. I would like to try braising, but that takes 3 hours...

2 pigs hearts, trimmed of nerves and sinew

2 Tbsps. olive oil

1 carrot, finely diced

4 shallots, finely diced

2 garlic cloves, minced

3/4 cup white wine

1 knob of butter (24g?)

salt

pepper

(I started by brining the hearts in brine - to make the brine, put 2 cups water, 1/4 cup salt and 3Tbsps brown sugar to boil until the salt and sugar dissolve, then add 2 cups cold water, brine the hearts for a maximum of 22hrs - I also added 7 juniper berries.)

1. Place the hearts in a container, submerge in cold water and leave overnight. Change the water once or twice as this will help to remove all the blood and impurities. Remove from the water.
2. Cut hearts into large cubes. While the wine is simmering, heat the butter in a pan over a medium-high heat. 
3. Heat the olive oil. Sauté the carrots and shallots for about 5 minutes. Add the garlic and cook for another minute. 
4. Add the wine and simmer for about 10 minutes.
5. Add the diced heart and sauté until golden brown on the outside and slightly pink in the middle - if you overcook the hearts they will be tough and rubbery  
6. Once cooked, season the hearts and mix in with the veg. Serve immediately.

Malvern Pudding (Custard Apple Pudding) - Untested

https://www.littlesugarsnaps.com/malvern-pudding/

Malvern pudding is an English apple pudding from Worcestershire in the West Midlands.

Total Time: 35minutes minutes 

For the Apples

375 g cooking apples such as Bramleys

375 g eating apples such as russets

OR 750g of any kind of apple

45 g butter

60 g sugar

Grated rind of 1 lemon

For the Custard

45 g flour (more for a thicker custard, less for a thinner custard)

45 g butter

45 g sugar

500 ml whole milk

3 egg yolks 

1½ tsps vanilla extract

For the Topping

60 g Demerara sugar

½ tsp ground cinnamon

For the Apples

1. Put the butter into a medium-sized pan and let it melt.
2. Peel and core the cooking apples then slice roughly and put in the saucepan.
3. Peel, core and chop the eating apples into small chunks. Add to the pan.
4. Tip the sugar in and cook everything over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (around 10-15 minutes).
5. Optional step: if there is alot of watery liquid in the bottom of the pan once the apple are cooked drain it away.
6. Finely grate the lemon, toss the zest into the pan and stir through. Set aside.

For the Custard

1. Beat the egg yolks into the milk.
2. Melt the butter in a small pan (not a milk pan).
3. Toss in the flour, mix with a wooden spoon until smooth and cook for 1 minute.
4. Take the pan off of the heat and add the milk, little by little, stirring until smooth each time.
5. Tip the sugar in.
6. Put the pan over moderate heat and cook, stirring constantly, until the custard thickens nicely.
7. Stir the vanilla extract/ vanilla bean paste through.

To Assembe

1. Tip the apple mixture into the base of a 9×7" baking dish (preferably oval but not essential) and spread out.
2. Pour the custard over the top and level it out if necessary.
3. Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard, ensuring that the entire top is covered evenly. Keep on sprinkling to use up all of the sugar.
4. Place the bowl under a pre-heated grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this). Turn the dish as necessary to ensure an even bake.
5. Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up. Serve the pudding whilst it is still warm. Does not keep well. Eat within 30 minutes of baking.

Quince paste and recipes

All the recipes are below. I decided to start by trying to make quince paste. I do not understand why I have to peel and core them and then put the pits in a little baggy with the lemon peel. Instead, I put everything in, so about 1kg of quince with 1kg of sugar and the peels of 2 lemons. 

OK! Using the fruit press on whole cooked fruit is really hard and not efficient. In future, I will peel and retain the pits to add in a little satchel with the peeled zest of 2 lemons. Ugh, that will be so much easier!

I boiled the resulting strained liquid once, ran this through a fine mesh sieve, then brought it to a boil again, using the cold plate method to decide when it was gelled. I then buttered a piece of parchment paper which I then used to line a cookie sheet, and poured out the quince paste, putting it in the refrigerator to help it set.

I set beautifully, but now I wonder what to do with it. How do I store it like this? I think using small Mason jars would be better.

 https://www.tasteofhome.com/recipes/apple-quince-pie/

https://www.lapresse.ca/noel/deguster/recettes/201312/10/01-4719602-delices-du-coing.php

https://www.google.com/search?q=recette+cotignac&rlz=1C1CHBF_enCA904CA904&oq=recette+cotignac&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQIxgnMgYIAhAjGCcyDQgDEAAYgwEYsQMYigUyDQgEEAAYgwEYsQMYigUyDQgFEAAYgwEYsQMYigUyDQgGEAAYgwEYsQMYgAQyDQgHEAAYgwEYsQMYigUyDQgIEAAYgwEYsQMYgAQyDQgJEAAYgwEYsQMYgATSAQgyMDk3ajBqNKgCALACAA&sourceid=chrome&ie=UTF-8

https://www.marieclaire.fr/cuisine/cotignac,1195864.asp

https://www.cuisinealafrancaise.com/fr/recettes/desserts-et-boulangerie/glaces-sorbets-confiseries/cotignac

http://cuisinemaison63.canalblog.com/archives/2017/10/28/35811819.html

https://cuisine.journaldesfemmes.fr/encyclopedie-produits/1957580-coing/

https://www.delicious.com.au/recipes/salt-roasted-pork-belly-whole-apples-quince-sauce-recipe/rw97smmk

https://www.delicious.com.au/recipes/quince-hazelnut-tart/ec6e314a-c99d-4882-af4b-a722d88d3dcb?current_section=recipes

https://www.delicious.com.au/recipes/sage-rubbed-porchetta-quince-glaze/oO10tZWW

https://www.delicious.com.au/recipes/ricotta-crostata-spiced-quince-recipe/en4d85yq?r=recipes/collections/irgzvpiw

https://www.delicious.com.au/recipes/honey-quince-cake-jamie-oliver/o0x7i9fr?r=recipes/collections/irgzvpiw

https://www.delicious.com.au/recipes/quince-paste/c7861c7a-ca56-4383-a8e6-785cf03aaad0?current_section=recipes&r=recipes/collections/irgzvpiw

https://champagne-tastes.com/quince-recipe-puff-pastry-tart/

https://marocmama.com/quince-cake-with-walnuts/

https://www.yummly.com/recipes/quince-desserts

Naan Recipe No Yeast - Testing

https://spicecravings.com/naan-recipe-no-yeast#recipe

1 - I did not use a mixer but did it by hand. I don't know if that is why I found the naan that I made to be touch and too dense? I may have to buy some to refamiliarize myself with the texture I'm looking for. I may be confusing the amazing aloo-naan we used to get in Vancouver at that place on Davey street (is it even still there?!?)

2 cups all purpose flour see notes for substitutions

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon salt

1 tablespoon + 1 teaspoon olive oil

¼ cup plain yogurt use cashew yogurt for vegan naan

¼ cup water add more as needed

Topping For Butter Naan

2 tablespoons butter

Topping For Garlic Naan

2 tablespoons butter

3-4 cloves garlic, finely chopped

3-4 tablespoons chopped cilantro

1-2 teaspoons nigella seeds (kalongi) see notes for substitute

1. Combine flour, baking powder, baking soda, sugar and salt to the stand mixer. Using the dough hook, mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well.
2. Add 1 tablespoon of oil and all of the yogurt, and mix into the flour. Add ¼ cup water and start kneading on low speed, scraping the sides of the bowl. Add more water if needed, a tablespoon at a time. Knead for 2-3 minutes until you get a soft and stretchy dough.
3. Add the remaining 1 teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour.
4. To rest and proof the dough, add it to the Instant Pot steel insert and set the yogurt mode for 30 minutes and cover with a glass lid. Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour.
5. Dust your hands with flour and transfer the dough onto a flat surface. Using a bench scraper or a chef's knife, divide the dough into 6 equal parts for large-sized naans or 8 equal parts for medium. Roll each dough ball in your palms to make a smooth ball.
6. Using a rolling pin, apply gentle pressure and roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. If using nigella seeds, spread a few on top and roll once more to press them into the naan.
7. Heat a non-stick skillet on medium-high heat. When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let it cook till large bubbles start to form (about 1 - 1½ minutes).
8. Flip the naan and cook on the other side for another 1 - 1½ minutes. Remove naan and brush with some melted butter or oil. Enjoy warm with your favorite Indian curry.

Alternative Method: Baked Naan

Preheat the oven to 500 degrees F. Prepare the naan as per instructions.

Arrange the prepared naan on two parchment-lined baking sheets and bake for 4-5 minutes, or until golden brown. To create a tandoor-like chaat, place each baking sheet under the broiler for 1-2 minutes.

Remove from the oven and immediately brush with butter, garlic topping and cilantro, depending on our preference.

Roasted Veg and Hummus Tart - Untested

https://wallflowerkitchen.com/mediterranean-hummus-tart-vegan/#mv-creation-261-jtr

2 tbsp olive oil

2 medium bell peppers, sliced

1 zucchini, sliced (9oz/250g)

1 medium red onion, sliced into wedges

Approx 10 baby tomatoes, whole or halved

Salt and pepper, to taste

1 sheet of puff pastry, room temperature

1 tbsp chopped basil

1 x 300 g / 10 oz pot of hummus

Fresh basil, torn (optional)

1. Preheat oven to 220C / 430F.
2. Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
3. Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
4. Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet's instructions).
5. Once the puff pastry is cooked, remove from the oven and allow it to cool completely before using to allow the crust to set.
6. Top the cooled crust with the hummus, using as much or as little as you like. Then top with the roast vegetables.
7. Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.

Tarragon Ice Cream - Untested

https://www.olivemagazine.com/recipes/baking-and-desserts/tarragon-ice-cream/

200ml whole milk

400ml double cream

6 egg yolks

150g caster sugar

40g tarragon

1. Gently heat the milk and cream in a pan over a low heat, stirring every now and again, until nearly simmering. Meanwhile, put the egg yolks into a bowl with the sugar and whisk briefly until slightly lightened.
2. Pour over a little of the hot creamy milk and whisk to combine, then add the rest in a slow, steady stream while whisking. Pour everything back into the pan and cook very gently while scraping the bottom of the pan with a spatula, for 10-15 minutes, stirring all the time, until the custard thickens and coats the back of a spoon.
3. Put the tarragon into a blender and set a fine sieve over a bowl or container. Pour the custard into the blender and whizz until smooth and bright green. Pour into the container through the sieve. Leave to cool at room temperature, then pour into an ice cream maker and churn until frozen, then freeze completely.

Golden Milk - Untested

https://www.spoonfulofflavor.com/golden-milk-recipe/

1 cup milk

1 cinnamon stick, (or 1/4 teaspoon ground cinnamon)

1 (1-inch) piece turmeric,, grated (or 1/2 teaspoon ground turmeric)

1 (1/2 inch) piece ginger,, grated (or 1/4 teaspoon ground ginger)

1 tablespoon honey, (or maple syrup)

pinch black pepper

pinch ground cardamom, cloves or nutmeg, (optional)

ground cinnamon, (for serving)

1. Whisk milk, cinnamon, turmeric, ginger, honey, black pepper and any additional spices desired in a small saucepan. Bring the mixture to a low boil, then reduce heat and simmer until incorporated, 5 minutes. Remove from heat and taste, adjusting flavors and sweetener as needed. Strain through a fine mesh sieve into mugs and top with a dash of cinnamon.

3 cardamom pods, crushed

10 black peppercorns, crushed

2 c. milk

1 tbsp. freshly grated turmeric or 2 tsp. ground turmeric

1" piece ginger, peeled and grated

1 tbsp. honey, divided

https://www.delish.com/cooking/recipe-ideas/a36793557/golden-milk-recipe/

Naan Bread - Test 1

1 - This worked out a real treat. And I didn't follow the recipe! NOTE I need to figure out how much more flour I added because it was super sticky and I had to add so much flour! However, the naan were a good size and thickness. So the amount of wet is right, but the amount of flour is not. I also ignored the preliminary yeast activation. My understanding from making the Commons Bread and from stuff I read a long time ago this extra sugar and water thing at the start isn't necessary. That the yeast gets its sugar from the flour and its heat from your hands as you knead it. 

2 - Again I got nice naan loaves out of it, but Ben seemed to be just ok with them. Maybe a bit more salt to give them more flavor? I also half cooked half of the dough to see if they can be finished later, when we're ready to eat them.

https://rasamalaysia.com/naan/#wprm-recipe-container-746558

2 teaspoon sugar

1 cup hot water

0.5 oz. active dry yeast ((2 1/4 teaspoons) )

4.5 cups all-purpose flour (how much more is actually needed?)

1 cup plain yogurt

1 tsp salt (try adding 1/4 tsp) (maybe sprinkle the extra salt on top after brushing with butter?

2 Tbsp oil

some oil (for greasing the skillet)

6 Tbsps. melted butter

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
2. Add the flour, yeast mixture, hot water, yogurt, salt and oil. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven) for about 1 hour. 
3. Knead the dough until the surface becomes smooth and shiny, about 10 minutes
4. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
5. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
6. Brush the naan with the melted butter, serve warm.

Curried Chickpeas - PUBLISHED

https://www.veganricha.com/butter-chickpeas-1-pan-30-min/#recipe

https://www.indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/#wprm-recipe-container-38268

1 - Pretty good first try. I will increase the amount of chickpeas. With a full compliment of Indian dishes it's just enough for 4 people, but only just.

2 - Really very good. It would make a really good sauce for butter chicken. Hmmm... It needs a very long time to cook down enough since I don't use thickeners, but I think that makes the flavor so much better.

3 - The sauce definitely needs to boil down. First, it would be too liquid if not boiled down, and secondly there is way too much before boiling it down.

4 - It is a good recipe and I doubled it. Likely the original quantities would be enough with a whole panoply of Indian dishes, but for a simple meal for 4 it isn't enough.

Serves 4 as a main course

1lb/453.6ml canned tomato puree or unseasoned tomato sauce

3 cups (1lb12oz/780g) milk

4 cups (1lb10oz/780g) cooked chickpeas (or 400 to 500g paneer) (OR BOTH?)

4 tsps. garam masala

1 tsp paprika or cayenne or Indian red chili powder or both

1 tsp salt

1 tsp sugar

1½ tsp garlic powder or 4 tsps. minced ginger and garlic or ginger-garlic paste

4 bay leaves, optional

1 teaspoon dried fenugreek leaves, Kasoori Methi

4 Tbsps. yogurt 

+ 4 tsp yogurt for garnish drizzle

cilantro, sliced green chilies and lime for garnish

1. In a large skillet over medium heat, add all the ingredients and mix really well. Bring to a boil. Taste and adjust salt and flavor. You can add more garam masala if you like or some ground cumin and ground coriander for additional flavor.
2. There will be a lot of liquid. Cook down at least 20 minutes, maybe longer. 
3. If the sauce is not thickening enough you can add 2 teaspoons of flour mixed with 2 tablespoons of water or 1 teaspoon of cornstarch mixed with 1 tablespoon of water and mix it in while it’s still boiling. This will help the sauce thicken faster.
4. The sauce will thicken more as it cools so you don’t want it too thick while it’s hot.
5. Serve the butter chickpeas garnished with cilantro, lemon juice, and sliced green chillies or with rice or flatbread, or naan. You can also add a garnish of cream.
6. Additions: Saute ½ onion chopped and 2 cloves chopped garlic for 4 to 5 mins then add sauce ingredients. Add in more heat as needed. 

Yogurt Icing - PUBLISHED

https://seasoned.com/recipe/vanilla-yogurt-frosting

1 - This was good and Ben says is like a light version of a cream cheese icing. 

2 - Good again, butter is way better than margarine!

3 (4) cups powdered sugar

120g (160g) butter, room temperature

3oz (4oz/115g) plain yogurt

1 (+½) tsp. vanilla extract

1. Mix the powdered sugar and butter. 
2. Stir in the yogurt and vanilla until smooth and spreading consistency.

Pizza with Hummus - Testing

https://veganheaven.org/recipe/hummus-pizza-with-veggies/#recipe

1 - The pizza I made had more than 4 servings. Generally, I feel like the quantity of toppings was fine, but not the amount of hummus - it sort of dried up and disappeared on the pizza, so I had more on the side to add on top, which worked fine. So that might be the right thing to do, but I was to try doubling the amount of hummus. Oh and I didn't have mushrooms and didn't substitute.

2 - Using this dough, I make 2 pizzas to fit the pizza scoop thing. So that means I split all the ingredients listed. And they should go on in the order indicated. But a fun meal to make and to have.

4 servings

40 minutes (if everything is prepared)

Pizza Dough

1 cup Hummus

16-20 (320 to 400g/12 to 14oz) mushrooms, sliced

1 onion, cut into rings

1 cup black olives

1 cup artichoke hearts in oil, roughly chopped

1 cup cherry tomatoes, cut into halves

4 tsps. dried oregano

red pepper flakes, to taste (optional)

2 handfuls fresh spinach (optional)

1. Preheat the oven to 500°F.
2. Evenly spread the pizzas with the hummus and top with the pizza toppings. 
3. Sprinkle with the oregano and red pepper flakes. 
4. Reduce the temperature to 425°F and bake for about 20 minutes or until the toppings are bubbling and starting to brown.
5. Let cool on rack or perforated pizza pan.

Zucchini Sabzi - Test 2

https://www.indianveggiedelight.com/zucchini-sabzi-zucchini-stir-fry/#recipe

1 - I made this just once with all sorts of little changes, and it looks like it worked well.

2 - The second try was successful and good. Served it with the radish leaf curry.

2 tsps. mild oil

½ tsp cumin seeds

2 green chillies finely chopped or 1 good pinch red pepper flakes

1 Tbsp ginger, finely grated

1 Tbsp garlic, finely grated

⅛ tsp asafoetida (hing) optional

1 medium onion (6oz/170gr) finely chopped

2 medium zucchini cut into ½ inch pieces (about 20oz)

½ tsp turmeric powder

1 teaspoon coriander powder

½ tsp garam masala powder

salt to taste

Juice from 1 lemon 1 teaspoon amchur powder (dry mango powder) (OR lemon juice)

2 Tbsps coriander leaves (cilantro)

1. Heat the oil in a pan on medium heat. Add cumin seeds to toast.
2. When cumin is fragrant add the ginger and the garlic, the chillies and asafoetida. Saute for 30 seconds till the raw smell of ginger and garlic disappears.
3. Add the onion and cook until they soften.
4. Add the chopped zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
5. Cover and cook over low heat for 3 to 4 minutes, till fork tender. Stir in between. Zucchini contains 95% of water so you may not need to add extra water while cooking, but use your judgment to avoid scorching the spices.
6. Once the zucchini is cooked add the lemon juice and coriander leaves.
7. Mix well and serve with roti, paratha, or rice.

Cassoulet Facile - Untested

https://www.simplyrecipes.com/easy-cassoulet-recipe-5217552

https://www.theseasonedmom.com/easy-cassoulet-recipe/#wprm-recipe-container-84739

4 ounces thick-cut bacon, cut into 1-inch pieces

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 sweet Italian pork sausages (about 12 ounces)

2 tablespoons olive oil, divided

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 can (14oz/398mL) diced tomatoes

2 (14.5-ounce) cans great northern or navy beans

1 small handful fresh thyme, tied together with kitchen twine

1 1/2 cups coarse fresh breadcrumbs

2 teaspoons chopped fresh parsley, plus more for garnish

Baguette, for serving

Method

Cook the bacon:

In a large skillet over medium heat, cook the bacon for 3 to 4 minutes stirring frequently, until it renders much of its fat but is not yet crisp. Transfer the bacon to a large plate.

Bacon cooking in skillet.

Simply Recipes / Sally Vargas

Prep the chicken and sausages:

Pat the chicken dry with a paper towel and season both sides with salt and black pepper. Prick each sausage with the tip of a paring knife in a couple of places. This will prevent them from bursting as they cook. 

Cook the chicken and sausages:

In the same skillet used to cook the bacon, add 1 tablespoon olive oil and heat it over medium-high heat. No need to drain out the bacon grease. Add the chicken, skin side-down, and the sausages. You may need to do this in batches if the skillet is not large enough. Cook the meat until golden brown on both sides, 8 to 10 minutes. Transfer them to the plate with the bacon one by one as they look ready.

Chicken thighs and Italian sausages cooking in skillet.

Simply Recipes / Sally Vargas

Cook the onions and garlic:

Pour off and discard all but a thin layer of fat from the skillet. Return the skillet to the stove over medium heat. Add the onions and garlic and cook for 3 to 4 minutes, until the onions soften.

Assemble the cassoulet: 

Transfer the cooked onions and garlic into a large (at least 4-quart) Dutch oven. Stir in the tomatoes, beans with their liquid, and thyme sprigs. Nestle in the bacon, chicken thighs, and sausages.

Bring the cassoulet to a simmer over medium heat. Adjust the heat to a steady simmer and cook, uncovered, for 15 minutes, until the chicken and sausages are cooked through. The chicken should measure 165ºF when an instant read thermometer is inserted into the thickest part of the meat.

Dutch oven with all of the cassoulet ingredients pre-cook.

Simply Recipes / Sally Vargas

Turn on the broiler:

Set a rack about 8 inches from the broiler element and turn on the broiler.

Make the breadcrumbs: 

In a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil and parsley.

Remove and discard the thyme sprigs from the cassoulet. Evenly sprinkle in the breadcrumbs and place the Dutch oven into the oven to broil for 1 to 2 minutes, until the top browns. Watch it carefully—this only takes a minute or two. Remove the cassoulet from the oven and sprinkle in more parsley, if you’d like.

Ladle some beans into 4 shallow bowls. Top each bowl with a sausage and a chicken thigh. Serve with a baguette on the side and a large spoon to scoop up all the delicious juices. 

Classic Coconut Macaroons - Test 1

https://www.tasteofhome.com/recipes/first-place-coconut-macaroons/

I have come into the possession of a large bag of sweetened shredded coconut. Since I am committed to base my recipes on ingredients that we can grow I have more or less eschewed coconut as a cooking staple. But here I am with quite a lot to use. And I know my darling likes coconut macaroons. Most recipes ask for sweetened condensed milk, except this one. I like its simplicity, although I may decide to dip some of my macaroons in chocolate ganache.

1 - Even before baking this, I changed it. The recipe wants 1 tsp sized macaroons and that seemed silly. So I made a few of those, then some 1/2Tbsp, then 1 Tbsp and finally 2Tbsps. sized. Visually, my preferred ones are the 2 Tbsps.

2 - Tried reducing the amount of sugar a quarter cup. I feel like the results are inconclusive. They were not as crispy but that may be because I didn't take the time to check and leave them a bit longer. I have to check with my compatriots but I also felt like the flavor was not as pronounced.

3 - Yup, this is just the way it's supposed to be. I made it for a catering thing and one person said it was like "biting into a cloud".

4 - This worked out well but I made 2 batches. The first batch, there was too much egg white and it pooled around the macaroons which was unattractive. I suspect the egg whites were too big and it created too much liquid. I consulted the Great Google and an average egg white is 30g, so I started over and only used 60g (2 egg whites) and it worked!

MAKES about 15 cookies

2 large (max 60gr) egg whites, room temperature

⅛ tsp salt

½ tsp vanilla extract

⅓ cup sugar

1⅓ cups (146g) sweetened shredded coconut

2 Tbsps. flour

1. Preheat oven to 325°. 
2. In a small bowl roughly whisk the egg whites with the salt, vanilla and sugar. 
3. Add the coconut and flour and mix until combined; mix well.
4. Drop by rounded teaspoonfuls Tablespoons-full onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.

Three Cheese and Wheat Berry Spinach Pie - Untested

https://www.bakingobsession.com/2009/01/11/three-cheese-and-wheat-berry-spinach-pie/

Makes one 9-inch pie, about 12 servings

Ingredients:

1 cup wheat berries (usually available in bulk at natural/ health food section), soaked in cold water overnight

1 tbsp extra-virgin olive oil

1 tbsp butter

1 large onion, finely chopped

2 large garlic cloves, finely chopped

10 oz spinach (fresh of frozen), steamed or cooked in salted water, drained, cooled, squeezed dry

½ cup fresh flat- leaf Italian parsley, chopped

30 oz whole milk ricotta cheese (if you are making a crust for this pie, the ricotta has to be drained overnight in a cheese cloth-lined sieve; otherwise – it’s not necessary )

3 oz smoked mozzarella, grated

2 oz Pecorino Romano (use Parmesan if the sheep milk cheese is not your thing ), grated, plus a bit more for the top of the pie

2 large eggs, lightly whisked

2 large egg yolks, lightly whisked

1 heaped tsp kosher salt

1 scant tsp freshly ground black pepper

½ tsp freshly ground nutmeg

About a tbsp melted butter and around ¼ cup dry bread crumbs for coating a pan

1. Preparation:
2. 
   
3. Center an oven rack and preheat the oven to 375F. Generously butter a 9-inch springform pan and coat the sides and the bottom with the dry bread crumbs. Set aside.
4. 
   
5. Cook the wheat berries in salted water until tender, for about 20 minutes. Rinse under cold water, drain well, and transfer to a large bowl.
6. 
   
7. In a skillet, over medium heat, sauté the onions in the olive oil and butter until the onions are soft and golden. Add the garlic and sauté for a minute, stirring. Cool slightly, transfer to the bowl with the wheat berries. Add the remaining ingredients and stir well to thoroughly combine. Transfer the mixture into the prepared springform pan, smooth the top. Sprinkle a little bit of extra grated cheese over the top. Place the springform pan onto a shallow baking/ cookie sheet and slide into the oven. Bake for 45 minutes until set, then turn the oven off and turn the broil on. Broil for a couple of minutes until the top is nicely brown. Transfer the pie to a rack, cool for 10 minutes. Then unmold. Serve warm.

Luganega Sausage - Testing

https://www.epicurious.com/recipes/food/views/homemade-luganega-sausages-375160

1 - I'm kind of cheating with this recipe since I only took the first one I found. Really, I would prefer to Frankenstein it. I've not made the first batch like I was supposed to so this is Untested and any conclusions are invalid.

1 Tablespoons, 1 Teaspoons (1/2 Cup) Dry White Wine

1 Each (6) Fresh Or Dried Bay Leaves

1 Each (6) Cloves Garlic, Peeled

1 Pounds (6 Pounds) Pork

3/4 Teaspoons (1 1/2 Tablespoons) Salt

1 Dashes (1 Teaspoon) Freshly Cracked Pepper

1 Dashes (1/2 Teaspoon) Ground Allspice

1. Pour the wine over the bay leaves in a small bowl. Whack the garlic cloves with the side of a knife and toss them into the bowl. Let steep at room temperature for about 2 hours.
2. Grind the pork directly into a bowl, using a disc with holes about 3/16 inch in diameter. 
3. Sprinkle the salt, pepper, and allspice over the meat. 
4. Fish the garlic and bay leaves out of the wine, wrap them in cheesecloth or a clean kitchen towel, and dunk the package in the wine. 
5. Squeeze the cheesecloth package over the meat in the bowl. 
6. Repeat until you have used up the remaining wine. The flavor of the garlic and bay leaves should permeate the meat. 
7. Toss everything together thoroughly. 
8. Cover the bowl and let rest in the refrigerator for 2 to 3 hours.

Mooli ka saag (Radish leaf saag) - Test 1

https://www.funfoodfrolic.com/mooli-ke-patton-ka-saag/#recipe

https://mildlyindian.com/mooli-ki-saag-radish-leaves-braised/

https://dishesandflavors.com/mooli-ka-saag/

1 - This is a good combination of recipes, and the alterations all seem to work - balanced heat and saltiness. It's a bit unusual in that it is a bit dry, so matching it with another creamy dish seems like a good match.

500 gm radish leaves (maybe 1/3 is spinach or chard)

1 medium size radish (8oz), finely chopped

2 Tbsps. oil

1/2 teaspoon cumin seeds

1/2 tsp red pepper flakes

A pinch of Asafoetida (hing)

1 tsp (8g piece) ginger, finely grated

1 clove garlic, finely grated

1/2 tsp turmeric powder

1/2 tsp Kashmiri red chili powder

1/2 tsp salt?

1. Remove the tough stems from the leaves. Wash thoroughly. Drain of any excess water.
2. Finely chop the leaves leaves.
3. Heat 2 tablespoons oil in a heavy bottomed pan on medium heat. Add the cumin seeds, red chili flakes and Asafoetida. Cook until the cumin seeds start to brown.
4. Add the garlic and ginger. Sauté for 1-2 minutes.
5. Lower the flame and add the turmeric powder and Kashmiri red chili powder. 
6. After a few seconds, add the radish and its leaves.
7. Stir all together and let it cook. 
8. Once the saag is half done add salt, stirring occasionally.
9. It's ready when it the radish starts to soften and it looks a bit dry (you can make it more crispy if you want by frying it for longer).

Blueberry Cornmeal Skillet Cake - Untested

I am quite honestly too tired at the moment to actually make the comparison, but apart from the fruit how different is this recipe from my own cornbread?

½ cup butter softened

½ cup sugar

2 eggs

1 Tbsp vanilla extract

1¾ cups all-purpose flour

½ cup cornmeal

1 tsp salt

1 tsp ground cinnamon

2 tsp baking powder

¼ tsp baking soda

⅓ cup honey

½ cup yogurt or sour cream

2 cups blueberries fresh or frozen

1. Preheat the oven to 375 degrees.
2. Heat a 10″ cast iron skillet over medium heat. Add the butter to the pan and allow it to melt. Brush it up the sides and then pour the rest into a large bowl.
3. Add the sugar to the butter and cream it together.
4. Add the eggs, yogurt (or sour cream), honey, and vanilla.
5. In a small bowl, whisk the flour, cornmeal, salt, cinnamon, baking powder, and baking soda together.
6. Add the dry ingredients to the wet ingredients and gently stir until just combined.
7. Pour the batter into the skillet and sprinkle the berries over the top.
8. Bake the cake for 30 minutes and then cover it with foil. Continue baking for 10-15 minutes until it passes the toothpick test.
9. Notes
10. You could also use blackberries, raspberries, sliced strawberries, or a combination of berries instead!

This recipe was adapted from the Blueberry Cornmeal Skillet Cake recipe in the book “Cake Stand: Fresh From the Market Farmstead Cakes” by Quinn Veon.

Sicilian Rice Timbale - Untested

https://www.saveur.com/article/Recipes/Sicilian-Rice-Timbale/

serves 4-6

2 cups arborio rice

Salt

2½ cups grated pecorino romano

½ lb ziti or penne rigate

2 cups warm Sicilian Tomato-Meat Sauce or other tomato sauce

½ cup fresh shelled or frozen peas

½ cup bread crumbs

Freshly ground black pepper

3 eggs

1. Cook rice in a large pot of boiling salted water until al dente, about 15 minutes. Drain, refresh in cold water, then transfer to a large bowl. Allow rice to cool completely, then stir in 2 of the eggs and 1 cup of pecorino romano. Cover with a dish towel and set aside in refrigerator for at least 6 hours.
2. Preheat oven to 400°. Cook pasta in a large pot of boiling salted water until not quite tender, about 8 minutes. Drain, transfer to a large bowl, and toss with 1 cup of the tomato sauce. (It is important that sauce be thick or pasta mixture will be too watery and tumala will fall apart when unmolded.) Add peas and 1⁄2 cup of the cheese, then mix gently with a wooden spoon and set aside to cool.
3. To assemble the tumala, coat a well-oiled 2-quart 8" ovenproof bowl with bread crumbs. Moisten hands so that rice and pasta won't stick to them. Completely line bowl with rice, forming an even rice wall about 1⁄2" thick. Gently pack pasta into bowl, then top with remaining rice, pressing it firmly in place. Lightly beat remaining egg, then brush over top of tumala.
4. Bake until tumala is golden, about 1 hour. Allow to cool for 10 minutes, then loosen sides with a knife. Turn out onto a large platter. (If necessary, tap bottom of bowl to loosen.) Slice into wedges at the table and serve topped with additional sauce, grated cheese, and pepper.

White cake - PUBLISHED

https://lamouffettegourmande.blogspot.com/2011/02/home-made-chocolate-cake-store-bought.html

1 - I was curious to try the above chocolate cake recipe with different flavors, given how excited people get when they eat it - the comments are always about how moist it is. And I daresay I was successful. I am curious to try it on the second day, but it was super fresh when I served it yesterday (I even had to put the cakes in the refrigerator to get them to cool enough to put the frosting on, which was the Whipped Cream Icing, a good pairing. This should be a good base for all sorts of different flavors. I wonder if I could have one recipe where I can just indicate variations.

2 - Reducing the sugar a bit was good, and paired with a sweet icing like the whipped cream icing is also good. Reducing the temperature really helped preventing the high dome, too.

2 3⁄4 2/3 cups flour

2 cups 1 2/3 cups (350g) sugar

2 tsps baking soda

1 tsp baking powder

1⁄2 tsp salt

2 large eggs

2 Tbsps vanilla

2 cups cream (any liquid will do but I like the richness)

1⁄2 cup vegetable oil

2 tsps white vinegar

1. Set oven to 350 325°F.
2. Generously grease two 8 inch cake rounds. The batter does tend to stick, so you may elect to cut out some parchment paper circles to lay at the bottom of your pan (grease the pan first, lay the parchment paper over the surface and press to make it stick - this will prevent batter from leaking under the parchment paper. Then grease the surface of the parchment paper).
3. In a large mixing bowl combine the flour with the sugar, baking soda, baking powder and salt.
4. Add in eggs, vanilla, cream oil and vinegar; mix until blended and smooth. Remember, the batter will be thin. Ta-da, all in one bowl!
5. Pour into prepared baking pans.
6. Bake for about 35 to 40 minutes or until cake tests done.
7. Cool completely before frosting.

Timbale of rice and sausage - Testing

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rice-timbale-recipe-1973483

1 -  This was very successful. The cooking time was double than suggested, but otherwise I made it as recommended and it worked a treat. I would like to try flavored broth to cook the rice next time. Oh, and the extra quarter lb of meat worked a treat.

5 cups water, salted (or broth?)

2½ cups arborio rice

1+2+1 Tbsps. butter

1 medium onion (6oz/170gr) chopped

3/4 1 pound Italian pork sausage (preferably luganega), casings removed

½ cup (25gr) fresh basil leaves

2 cloves garlic, minced

¼ cup tomato paste

3 cups chicken broth

3 to 4 Tbsps. breadcrumbs

4 large eggs

1¼ cups grated pecorino romano cheese (about 3 ounces)

2 oz deli-sliced provolone cheese or Gruyere

1. Bring a large pot of salted water to a boil. Add the rice and 1 Tbsp of butter, reduce the heat and simmer very slowly for about 20 minutes or until the rice is tender. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
2. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
3. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
4. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 40 minutes. Transfer to a rack and let cool, 5 minutes.
5. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Timballo di Maccheroni alla Nonnina (Grandma's Macaroni Timbale) - Untested

https://www.jamesbeard.org/recipes/timballo-di-maccheroni-alla-nonnina-grandmas-macaroni-timbale#

The Italian timballo, or timpano, traces its roots to the Arabic word for a musical percussion instrument. Accordingly, these names are used for dishes cooked in round vessels resembling a drum. Callen’s version is one that her grandmother always made for her birthday. This timballo can be made in one 10-inch cake pan, or 8 individual 1-cup ramekins or soufflé dishes.

Tiny Meatballs:

• 1/2 pound mixture of ground veal, beef, and pork
• 1 teaspoon minced fresh parsley
• 1 teaspoon chopped fresh sage, or 1/4 teaspoon dry, crumbled
• Salt and pepper to taste
• 1 teaspoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons Marsala wine

Timballo:

• Butter for the pan, as needed
• 2 to 3 tablespoons unflavored bread crumbs
• 4 cups Bolognese sauce
• 1 16-ounce can tomato purée (not paste)
• 1 1/2 pounds tubular short pasta, preferably penne
• 2 eggs, lightly beaten
• 1 1/2 cup freshly grated Parmesan or Grana Padano cheese
• 1 pound mozzarella, shredded
• 5 thin slices prosciutto, shredded
• 1 cup cooked mushrooms, sliced (optional)
• 1 batch tiny meatballs (above)
• 3 hard-boiled eggs, sliced in rounds

1. To prepare the meatballs, in a mixing bowl combine the ground meat, herbs, salt, pepper, and Marsala. With wet hands, shape the meat into tiny meatballs, the size of a chickpea. Set aside.
2. Heat a medium-sized (10-inch) pan over medium-high heat. Add the oil and the butter, and heat until melted and hot. Add the meatballs and sauté until they are brown, 5 to 8 minutes. Drain them on paper towels. The meatballs can be made one day in advance up to this point.
3. Preheat the oven to 375ºF. Generously butter a 10-inch cake pan. Dust it with bread crumbs, and set the pan aside.
4. Add the tomato purée to the Bolognese sauce, bring to a boil, and simmer for 15 minutes until slightly reduced.
5. At the same time, put a pot of salted water on the stove over high heat to cook the pasta. When the water is boiling, cook the pasta according to the instructions on the package. Cook the pasta al dente, being careful not to overcook it. Drain well. Return the pasta to the pot in which it cooked, add the eggs, and quickly mix well. Add 3 to 4 ladles of the Bolognese sauce, mix again, and add 1/2 cup grated cheese. Mix thoroughly.
6. In the prepared pan place one thin layer of the pasta. Sprinkle the pasta with 2 tablespoons of the grated cheese, scatter 1/3 of the mozzarella over, 1/3 of the prosciutto, 1/3 of the mushrooms, if used, 1/3 of the meatballs, and one of the sliced eggs. Pour 1 or 2 ladles of the sauce over the top of this and repeat the layering until all the ingredients are used, finishing with a layer of pasta, the remaining sauce, and the grated cheese. Lightly dust the last layer with bread crumbs, dot with butter, and bake 40 to 45 minutes until the top is slightly crusty. Cool for 15 minutes. Loosen the sides of the pan with a knife or a spatula and unmold. Sprinkle with grated cheese and serve.

Yield

8 servings

Tucci's Beef Ragù - Untested

https://thehappyfoodie.co.uk/recipes/stanley-tucci-beef-ragu/ 

Stanley writes: "It calls for spareribs and stewing beef in this recipe, but different cuts of meat may be added depending on what is on hand – pork chops, sausage, pig’s feet. It is delicious with polpette (meatballs), which may be added to the sauce during the last half hour of cooking."

50ml olive oil

500g stewing beef, trimmed of fat, rinsed, patted dry, and cut into medium size pieces (and/or pork chops, sausage, pig’s feet)

500g country-style spareribs, trimmed of fat, cut in half, rinsed, and patted dry

115g onions, roughly chopped

3 garlic cloves, roughly chopped

125ml dry red wine

(7oz/199g) tomato purée (paste?) 

375ml warm water, plus more as needed

5 x 400g cans of whole plum tomatoes, passed through a food mill or puréed in the blender

3 fresh basil leaves

1 tbsp fresh oregano leaves, chopped, or 1 teaspoon dried

1. Warm the olive oil in a stew pot set over a medium-high heat. Sear the stewing beef until brown on all sides, about 10 minutes. Remove from the pot and set aside in a bowl. Add the spareribs to the pot and sear until they are brown on all sides, about 10 minutes. Remove the ribs and set aside in the bowl with the stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
2. Stir the onions and garlic into the pot. Reduce the heat to low and cook until the onions begin to soften and lose their shape, about 5 minutes. Stir in the wine, scraping the bottom of the pot clean. Add the tomato purée. Pour 125ml of the warm water into the tin to loosen any residual paste and then pour the water into the pot. Cook to warm the paste through, about 2 minutes. Add the tomatoes, along with the remaining 250ml of warm water. Stir in the basil and oregano. Cover with the lid slightly askew and simmer to sweeten the tomatoes, about 30 minutes.
3. Return the meat to the pot along with any juices that have accumulated in the bowl. Cover with the lid slightly askew and simmer, stirring frequently, until the meat is very tender and the tomatoes are cooked, about 2 hours. Warm water may be added to the sauce, in 125ml portions, if the sauce becomes too thick. (If you have made meatballs, they may be added during the last half hour of cooking. The meatballs will soften and absorb some of the sauce.)

Timpano - Untested

https://cooking.nytimes.com/recipes/12799-timpano-alla-big-night

I am crazy excited to have found this. I am a huge fan of the movie Big Night with Stanley Tucci and Isabelle Rossellini. Good friends cooked an amazing meal that got me on a literal food high to prepare me to show me this film. Thank you Sean and Jenn!

Here are other variations:

https://johnrieber.com/2021/02/01/a-timpano-recipe-stanley-tucci-and-tony-shaloubs-pasta-pie-heres-the-timpano-recipe-from-the-big-night-film-its-dinner-and-a-movie/

https://www.lacucinaitaliana.com/italian-food/italian-dishes/big-night-timballo-di-maccheroni-recipe

https://food52.com/blog/8865-how-to-make-a-timpano-big-night-style

https://www.finedininglovers.com/article/how-to-make-timpano-from-tuccis-big-night

https://twocrumbsup.co/big-night/

FOR THE DOUGH

4 cups all-purpose flour, more for dusting

4 large eggs

1 tsp salt

3 Tbsps. olive oil, more for greasing pan

Butter

FOR THE FILLING

4 cups ¼" by ½" Genoa salami pieces, cut ¼" thick

4 cups sharp provolone or Gruyere cheese chunks, about ¼ by ½"

12 hard-boiled eggs, shelled and quartered lengthwise, each quarter cut in half

4 cups small meatballs

7½ cups Tucci ragù sauce, meat removed and reserved for another use

3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained

2 Tbsps. olive oil

1 cup finely grated pecorino Romano

6 large eggs, beaten

1. Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
2. Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.
3. Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir ½ cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and ⅓ cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
4. Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.
5. To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.

TIP

You may assemble the timpano in the pan it will be baked in and freeze it. It will take three days to fully defrost in the refrigerator before it can be baked as directed.

Chocolate Cream Cheese Icing - Test 1

https://sallysbakingaddiction.com/chocolate-cream-cheese-frosting/

https://lamouffettegourmande.blogspot.com/2011/02/frosting-to-improve-hips.html 

1 - I made this for my birthday cake. I generally avoid cream cheese, I think because I have a bias against it as 'trashy' food. I don't know why. It's silly. Especially because in this recipe it adds a tanginess and a lightness that is very pleasing. I made it for my birthday cake this year (2023). I combined my old recipe with a cream cheese-based recipe.

2 - Made it for another birthday cake with the same cake recipe. Here, cream cheese is sold in 8oz packs. I only bought one not realizing that the recipe required 12oz. I thought I'd try to use the 8oz and balance it out by increasing the butter by the missing 4oz of cream cheese. It seems to be just as good. I'm sort of miffed at the original recipe that it would require more than a single package and less than the total of 2 packages (I realize that sometimes packages change size over time or are even different depending on region). In terms of household frugality, I try to make everything myself, but I'm not yet able to make my own cheese. If I have to buy it, then I want to be respectful of what's available.

8 oz  cream cheese, room temperature

8oz butter, room temperature

3 cups confectioners’ sugar

⅔ cup (55g) unsweetened cocoa powder

1 tsp vanilla extract

pinch salt

OPTIONAL: 1–2 Tbsps milk or heavy cream

1. Beat cream cheese and butter until completely smooth, light and creamy.
2. Blend in vanilla until very smooth.
3. Gradually add the cocoa and icing sugar.
4. Beat on high until smooth. If it's too stiff, add dairy one Tbsp at a time until desired consistency is achieved.

Der gefuellte schweinebauch (stuffed pork belly)

https://www.astray.com/recipes/?show=Der+gefuellte+schweinebauch+%28stuffed+pork+bel

4 Servings

1kg pork belly (raw, not too fatty) ( a generous 2 lbs)
Salt and pepper to taste
1 rutabaga
1 onion
5 cloves garlic
Stuffing:
100g plain breadcrumbs (3 1/2 oz)
1 bunch parsley
100g smoked ham, diced (3 1/2 oz)
100g ground pork (3 1/2 oz)
1 pinch sugar
1 Tbsp marjoram
1 onion, finely chopped, and sauteed till transparent
Salt and pepper to taste

1. Cut a pocket into the pork belly, and lightly season the inside.
2. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine.
3. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast (what? In the oven? What temp???) along with the sliced turnip, until crispy.
4. The meat will have to be turned and basted several times.

New England Boiled Dinner - Untested

https://www.bigoven.com/recipe/new-england-boiled-dinner/155490

Serves 8

8 medium potatoes

1 pork shoulder butt, smoked

6 lg carrots ; cut into chunks

2 Bay leaves ; (1 inch long)

1 lg Rutabaga ; (yellow turnip)

2 lg Garlic

8 sm White onions ; (about 1

1 Head green cabbage ; (about 2

4 qt Water

4 lg Parsnips ; peeled and cut

Preparation time: 15 minutes Cooking time: 1 hour 50 minutes. 

1. In an 8-quart pot, combine the pork, bay leaves, garlic, and water. Bring to a boil over high heat. Reduce the heat to medium-low. Partially cover and simmer for 1 hour. 
2. Add the potatoes, rutabaga, and onions. Cover and simmer for 30 minutes, or until the meat and vegetables are tender. 
3. Remove the meat to a cutting board and the vegetables to a large serving platter. Cover both tightly with foil to keep warm. 
4. Add the cabbage, carrots, and parsnips to the pot. Cover and simmer for 20 minutes, or until tender. 
5. Add the vegetables to the platter. Discard the bay leaves. Slice the pork and serve on the platter with the vegetables. 

Surbraten (Corned Pork) - Untested

https://recipeland.com/recipe/v/surbraten-corned-pork-18089

Serves 4

2½ lbs (1 kg), pork

2 onions, finely chopped

10 juniper berries, crushed

1 large garlic cloves, chopped

For the brine

4¼ cups (1L) water

2 Tbsps salt (or to taste)

Optional, as much salt peter as fits on the tip of a knife

1. Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.
2. Press down with a board and weight it with a rock.
3. The meat has to remain in the brine for three weeks, during which time it must be turned frequently.
4. At the end of the three weeks, remove the meat from the crock, briefly rinse it off.
5. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1½ hours.

Lanttulaatikko (rutabaga bake) - untested

https://www.food.com/recipe/finnish-yellow-turnip-swede-or-rutabaga-bake-74002

4 servings

2 medium-size rutabagas

2 tbsp butter

1 cup milk , preferably 3.25% or 10%

1/2 cup fine dry bread crumbs

1 tbsp granulated sugar

1 tbsp brown sugar

1 tsp salt

1/2 tsp nutmeg

1/4 tsp freshly ground black pepper

2 tbsp bread crumbs

1 tbsp melted butter

1. Peel and cube turnip. You should have at least 9 cups (2.25 L). Place in a large saucepan and cover with water. Bring to a boil over high heat. Cover and reduce heat so water gently bubbles. Cook until tender, from 25 to 30 minutes. Then drain. Using a potato masher or electric mixer, mash turnip. Stir in 2 tablespoons butter until melted, then mix in milk. Stir 1/2 cup bread crumbs with sugars and seasonings. Stir into turnip.
2. If baking right away, preheat oven to 350F (180C). Butter a 9×13-inch (3-L) baking dish or coat with cooking spray. Spread turnip evenly in pan and run a fork overtop to create a rough appearance. Sprinkle with 2 tablespoons bread crumbs and drizzle with 1 tablespoon melted butter. Bake, uncovered, in centre of 350F (180C) oven until centre is hot and crumbs are golden-tipped, about 45 minutes. Serve right away with roast turkey, chicken, pork or beef.

Pork Stew with Rutabaga - Untested

https://eatsmarter.com/recipes/pork-stew-with-rutabaga

4 servings

500 grams pork (ready to cook, such as shoulder)

1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)

½ stalk leeks

200 grams savoy cabbage

300 grams rutabaga

1 red bell pepper

2 onions

2 tbsps vegetable oil

1 l beef broth

2 bay leaves

3 allspice

3 peppercorns

salt 

freshly ground peppers

4 tbsps whipped cream

1. Rinse the meat, pat dry and cut into small, bite-sized pieces. Rinse, trim and chop the soup vegetables into small pieces. Cut the leek lengthwise, rinse, trim and cut into thin rings. Rinse cabbage, remove the tough ribs and cut the leaves into 2 cm (approximately 3/4-inch) wide strips. Peel rutabaga, rinse and cut into 1 x 1 cm (approximately 1/2 inch x 1/2 inch) cubes. Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into tiny cubes.
2. Peel the onions and cut into wedges.
3. In a saucepan, heat the oil and brown the meat briefly on all sides. Add the onions and the broth and simmer for about 30 minutes over medium heat. Then mix in the vegetables and spices (in a spice bag), season with salt and pepper and simmer another 30 minutes.
4. Remove the whole spices and onion and season the soup. Stir in the sour cream and serve immediately.

Tartiflette aux pommes - Untested

https://www.ptitchef.com/recettes/plat/tartiflette-aux-deux-pommes-fid-1567486

https://www.cuisineactuelle.fr/recettes/tartiflette-aux-pommes-206722

800 gr de pommes de terre

200 gr de pommes

200 gr de lardons fumés

1 reblochon (subst. Gruyere, Fontina, Raclette cheese)

1 oignon

½ verre de vin blanc sec (facultatif)

Crème fraîche

Beurre

Préparation

1. Cuire les pommes de terre 20 minutes en robe des champs. Les éplucher et les découper en rondelles ou en cubes.
2. Éplucher, épépiner et couper les pommes en fines lamelles.
3. Émincer l'oignon et le faire suer dans du beurre. Ajouter les lardons fumés et verser le vin blanc. Laisser cuire 5 minutes et assaisonner.
4. Dans un plat préalablement beurré, répartir la moitié des pommes de terre et toutes les lamelles de pommes. Couvrir du mélange oignon et lardons puis ajouter le reste des pommes de terre.
5. Napper de crème fraîche puis répartir le reblochon coupé en deux dans le sens de la longueur ou en tranches épaisses.
6. Enfourner 25 à 30 min à 200 °C jusqu’à ce que le fromage soit totalement fondu et légèrement doré.

Pastiera Napoletana - savory cheesecake - Untested

https://www.epicurious.com/recipes/food/views/pastiera-napoletana

0 - My main question is if I can make this with yogurt cheese? It's a traditional Easter dish, so may be quite complicated, therefore question #2 is if I can make simpler for an everyday kind of dish?

Serves 8–10

For the pastry

500 g (1 lb 2 oz or 4 cups) 00 or plain (all-purpose) flour, plus extra for dusting

200 g (7 oz or 1⅔ cups) icing (confectioner’s) sugar

Pinch of salt

Zest of 1 orange

250 g (9 oz) butter, plus extra for greasing

5 egg yolks, plus 1 egg (beaten) for the egg wash to finish

For the farro or wheat berries

100 g (3½ oz) soaked farro or wheat grains (berries)

350 ml (12 fl oz or 1½ cups) milk

1 cinnamon stick

Zest of 1 lemon

Pinch salt

For the rest of the filling

350 g (12 oz) ricotta

4 egg yolks

Zest of 2 oranges

100 g (3½ oz) finely chopped candied orange or cedro (citron)

250 g (9 oz or 1¼ cups) sugar

1 Tbsp. orange blossom water

½ tsp. vanilla extract or the seeds from ½ vanilla pod (bean)

Pinch salt

3 egg whites

1. 3 days before baking
2. Soak 100 g (3½ oz) farro or wheat grains (berries) in plenty of cold water, changing the water daily, for three days.
3. For the pastry, put the flour, icing sugar, salt, orange zest and butter in a food processor and blitz to a fine breadcrumb consistency. Add the egg yolks to the mixer and blend again briefly, until the mixture comes together as a dough (add a tablespoon or two of iced water if the dough is still dry and does not come together). Form the dough into two equal rounds with your hands. Wrap in clingfilm (plastic wrap) and chill in the fridge or freezer, depending on when you want to use it. It needs to rest for at least 30 minutes in the fridge before you roll it.
4. Grease a deep 23 cm (9 in) cake tin/crostata tin with butter, then dust it lightly with flour. After the dough has rested, roll it out to a rough 2 mm (1/16 in) thickness and line the cake tin, pushing the dough up the sides of the tin to create a 5–7.5 cm (2–3 in) depth and trimming any overhang. Don’t worry too much about perfectly thin, even pastry. Reserve the pastry trimmings for the lattice top. Chill the pastry case in the fridge for 30 minutes.
5. Preheat the oven to 180°C (350°F).
6. Remove the pastry case from the fridge and blind-bake until just golden, 15 to 20 minutes. Allow to cool while you prepare the filling. 
7. For the farro or wheat berries, on the third day of soaking, drain the soaked grain. Cook in a saucepan with the milk, cinnamon, lemon zest and salt over a very low heat, covered with a lid. Cook, stirring occasionally for 30–40 minutes until the grain is plump and tender and all the milk had been absorbed. Spread the grain out on a plate to cool completely.
8. Preheat the oven to 170°C (340°F).
9. For the rest of the filling, whisk or beat the ricotta in a bowl until smooth, then whisk in the egg yolks. Stir in the orange zest, candied fruit, sugar, orange blossom water, vanilla and salt. Into this mixture, stir the cooled cooked wheat. In a separate bowl whisk the egg whites to soft peaks, then fold them gently into the ricotta mixture.
10. Pour the whole lot into the prepared pastry case. Cut the leftover pastry dough into strips about 2 cm (¾ in) wide, and arrange them over the top in a diagonal lattice. Use your fingers to press the edges of each strip into the pastry case walls to seal them.
11. Brush the top of the tart with the beaten egg and bake for 90 minutes, or until biscuit brown all over.
12. Let the tart cool and the filling settle, for at least 12 hours in a cool place before slicing into it. Serve, finally, with coffee and congratulations.

Radish Raita - Test 2

https://www.bonappetit.com/recipe/radish-raita

https://www.whiskaffair.com/mooli-raita-radish-raita/#recipe

https://www.archanaskitchen.com/mooli-raita-spiced-yogurt-salad-with-radish

1 - For this first try, I did not have lime to zest so it's the only the actual yogurt mix that I'm testing.

2 - I again didn't make the topping, but the raita was very good. Older, spongy radishes are just as good.

1½ cup whole milk Greek yogurt

1 cup (4.5oz/125g) red radishes, grated or thinly sliced

pinch cayenne powder

½ tsp cumin powder 

1 fresh chilli, finely chopped

2 Tbsps packed cilantro or dill leaves, chopped

½ tsp salt, to taste

OPTIONAL TOPPING

2 Tbsps vegetable oil

½ tsp cumin seeds

½ tsp mustard seeds

2 to 3 whole dry red chilies

1 tsp lime rind

1. Whisk the yogurt in a bowl until smooth. 
2. Add the radishes, cayenne, cumin, chilli and herb and salt and whisk well. 
3. Check the salt and spices and adjust to suit your taste. 
4. Serve chilled.

FOR THE TOPPING

1. Heat vegetable oil in a pan over medium heat.
2. Once the oil is hot, add cumin seeds, mustard seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
3. Pour the tempering over the raita. 
4. Serve chilled.

Oatmeal Raisin Cookies - Untested

from Amadea Morningstar's "The Ayurvedic Cookbook" pg 242

1⁄2 cup butter

1 cup brown sugar

1 egg, beaten

1 tsp vanilla

1⁄8 tsp dry ginger

1⁄8 tsp ground cloves

1 tsp cinnamon

1 cup oat flour or whole wheat flour

1⁄2 tsp salt

1 tsp baking powder

1 1⁄2 cups rolled oats

1⁄2 cup raisins

1⁄4 cup walnuts

1. Preheat oven to 375°F
2. Cream the butter until fluffy then add sugar and beat until creamy.
3. Mix in the beaten egg and vanilla.
4. Combine the spices, flour, salt, baking powder, rolled oats and combine with the wet mixture.
5. Mix in the raisins and walnuts.
6. Bake for (10? 15? minutes until golden around the edges.

Butterscotch Bars - Testing

Adapted from from Amadea Morningstar's "The Ayurvedic Cookbook", pg 239

1 - I'm trying this as closely to the original recipe as possible, given I've already changed things. But I wonder two things: 

• if I melt the butter directly in the baking pan as the oven is heating up to grease the pan, then pour out the rest to mix in the with the sugar, would that work?
• Would it be better to boil the sugar and butter together for 7 minutes like I do for the pecan squares at work? This would make it not viable to melt the butter in the oven since I'd have to cook the sugar and butter mixture on the stovetop. 
• Made it and thought it was fine. There's something missing. Ronnie wanted vanilla ice cream and Ben wanted creme anglaise. In talking it through I think maybe a thin layer of some sort of icing might do the trick, and/or a cookie base. To my taste they're just a bit flat.

2 - Trying to adapt a pecan bar caramel to this. So far, the recommended time to boil the syrup is too long and the sugar starts to burn. I was going for 7 minutes but 5 is more likely. The trick is paying attention to the smell! A rich, brown sugar aroma is good, but it turns acrid and that is too much.

Crust

1¾ cups all purpose flour

¼ cup sugar

¾ cup cold butter

1 egg yolk

1. Throw everything in a food processor and blend until a dough is formed.
2. Line the baking dish with parchment paper and press the dough onto the bottom with your fingers.
3. Bake at 350F for 25 minutes.

1/2 Cups Butter

1/3 cup golden treacle

2/3 Cups Brown Sugar

2 Tablespoons Cream

1⁄3 cup (5oz/76gr) + 1Tbsp (1⁄2 oz/14gr) butter

1 cup (7oz/200gr) brown sugar

1⁄2 cup whole wheat flour (try barley flour, decrease butter by 1 Tbsp)

1 tsp baking powder

1⁄4 tsp salt

1⁄2 cup (67gr) walnut pieces (or roasted hazelnuts?)

1⁄4 cup sunflower seeds (optional)

1 egg, lightly beaten

1 1⁄4 tsp vanilla extract

1. Preheat the oven to 350°F.
2. Melt the butter and take off the heat. Stir in the brown sugar.
3. NOTE I tried cooking the sugar and butter together for about 5 minutes, instead of the above instructions. It made the rest more difficult - since it was boiling hot I couldn't add the egg so I let it sit, then it became super thick and didn't loosen until I added first the egg and then, surprisingly, it totally loosened when I added the baking powder! Huh. Curious to see how it turns out.
4. Stir in the flour, baking powder, salt and walnuts (and sunflower seeds if using).
5. Beat in the egg and vanilla extract until the mixture is uniform in consistency.
6. Grease the exposed sides of your 8x8" baking pan (if doubling the recipe, use 2 pans for best results; don't use a larger pan).
7. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean.
8. Cool completely before cutting into bars and serving.

Lentil Wheat Berry Kale Soup - Test 1

https://www.epicurious.com/recipes/food/views/lentil-soup-with-wheat-berries-and-kale

1 - Already screwed up this first try. Forgot to cook the garlic and just added it after I'd put in the water.

2 - This is a pretty good soup! I didn't have parmesan rind (what?!?) and it was still good. I reduced the amount of broth because I tend to like my soups heartier, but it could easily be brothier, so I'm going to make it a range. NOTE that I was cooking the wheat berries in 2 cups of the broth while doing the rest. This may generally be a good habit to save on time - I could skip 20 mins!

3 - This was good, again, and the broth was somehow thicker. The only things I can think of that was different was 1) the wheat berries were already cooked, perhaps they released more of their starches AND/OR 2) I used chard leaves exclusively, although I never thought of chard as a means to thicken things. But I think I can safely graduate this recipe to Test 1.

4 - I tried it with a specialty red hulled rice and chard instead of kale, and it was delicious. I think I'd like the instructions to change to indicate your grain of choice, and your greens of choice. I will try it with cabbage (is cabbage considered a leafy green?).

6 servings

Prep time: 2hrs

3/4 cup wheat berries, spelt, barley, or short grain brown rice (do not use pearled grains)

½ cup olive oil

1 large (10oz/285g) onion, coarsely chopped

2 medium carrots (6oz/170g) , coarsely chopped

1 + 1 ½ tsp salt, to taste

½ tsp freshly ground black pepper

5 garlic cloves, peeled

1 tsp. coriander seeds, coarsely crushed

1 tsp. ground turmeric

2 dried bay leaves

10 + 2 + 6 to 8 cups water Veg broth

¾ cup French lentils

(800gr leaves only) 2 bunches (2lbs) kale or chard, stems and ribs removed, leaves torn into 2" pieces

Finely grated Parmesan and toasted crusty bread (for serving)

OPTIONAL: serve with lemon juice or lime

1. Soak the kernels of grain overnight in 2 cups of water. Using the soaking water, cook for at least 1 hour or until the kernels start to open up.
2. Heat the oil in a large soup pot over medium, then add the carrots and the onion.
3. Season with 1 tsp. salt and all the pepper. 
4. Cook, stirring occasionally, until the vegetables begin to sweat, about 3 minutes. 
5. Reduce heat to medium-low, add the garlic and cook, covered, stirring occasionally, until vegetables are completely tender, 10 to 12 minutes.
6. Add the wheat berries, coriander, turmeric, and bay leaves and stir to combine. 
7. Add the broth and bring to a boil over medium-high heat then reduce heat to simmer. Cook, uncovered and stirring occasionally for about 20 minutes. 
8. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. 
9. Cook, covered, stirring occasionally, until lentils and grains are tender, 40 to 45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
10. Serve with Parmesan for sprinkling over and bread for dunking.

Chocolate Gelato - Untested

https://www.kitchenaid.co.uk/recipes/chocolate-chili-gelato

https://www.recipesfromitaly.com/chocolate-gelato-recipe/

https://gourmandeinthekitchen.com/chocolate-gelato-recipe/

4 egg yolks

50 g + 100 g (3/4 cup) of granulated sugar

250 ml (1 cup) of whole milk

250 ml (1 cup) of heavy cream

50 g (1/2 cup) of bitter cocoa powder

100 g (3,5 oz=2/3 cup) of 70% dark chocolate

OPTIONAL: 1 1⁄4 tsp chilli powder

a pinch of salt

2 tsp vanilla extract

1. Place the KitchenAid Ice Cream bowl in the freezer for 24-hours.
2. Attach the whisk attachment to the KitchenAid Stand Mixer. Add the yolks and 50g of sugar into the mixing bowl, then turn to speed 4 and whisk for one minute - or until light and fluffy. Set aside.
3. In a saucepan, add the milk, cream, and remaining 100g granulated sugar. Whisk to fully incorporate. Cook on medium low heat, stirring occasionally, until mixture begins steaming.
4. Carefully remove 100ml of the hot liquid and slowly pour it into the yolk mixture while whisking constantly. Then, pour the tempered yolk mixture into the saucepan, whisking constantly while adding.
5. Increase the heat to medium-low. Use a pastry spatula to stir constantly, being sure to scrape the bottom to prevent scorching. Cook until mixture is thickened and coats spatula. DO NOT BOIL.
6. Remove from the heat and add in cocoa powder, bittersweet chocolate, spices, and salt; whisk until the chocolate is melted and fully incorporated. Immediately strain the custard into a bowl through a fine mesh sieve.
7. Stir in vanilla extract. Cover the bowl with plastic wrap so that it touches the surface of the custard and chill for at least two hours.
8. When ready to churn ice cream, remove the Ice Cream Bowl from the freezer. Lock the bowl into place on the stand mixer, insert the dasher into the bowl, and pour in the chocolate custard base into the bowl. Lock the mixer head in place, turn speed to Stir, and set the timer for twenty minutes.
9. When ice cream is done churning, spoon it into an airtight freezing container and freeze for six to eight hours before serving.

TIP

1. If using, you can use whichever ground chilis you prefer. This particular blend goes well with the dark chocolate. If you don’t like a lot of spice, you can cut the amount in half. You could also substitute milk chocolate or semisweet instead of bittersweet.