There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, April 24, 2023

Butternut Squash Pasta - Testing


The way this recipe is written confuses me, so I'm going to first try to reorganize it to make it more 'me' friendly.

1 small butternut squash (2-3lbs), peeled and diced
2 Tbsps green onions, minced
about 3 Tbsps olive oil 
salt pepper, for taste
1/4 cup fresh sage, minced & save 4 whole sage leaves
2 Tbsps pumpkin seeds, toasted
1 lb pasta
  1. Preheat the oven to 375 degrees.
  2. Toss the squash, green onions, a drizzle of oil (about 1 Tbsp), salt & pepper along with the minced sage.
  3. Spread the seasoned squash on a large baking sheet and put in the oven for 40 minutes or until soft. Remove from the oven and set aside.
  4. Put a large pot of salted water on to boil and cook the pasta.
  5. While the pasta is cooking, toast the pumpkin seeds in a large skillet (you'll be using it again) on medium-high heat until they start to pop and slightly brown. Remove and set aside.
  6. Once the pasta is cooked, drain and reheat the same large skillet on medium-high heat. Add 2 Tbsps of oil and once oil is heated add the remaining whole sage leaves to crisp - this takes about 30 seconds. Remove sage from the pan.
  7. Divide all the ingredients into two batches and cook in the hot oil, stirring frequently, until the pasta starts to crisp, about 4 minutes. Add the pumpkin seeds and cook an additional minute. Combine the two batches in a large bowl and serve.

Monday, April 17, 2023

Pan Roasted Curried Carrots and Parsnip - Testing

1 pound carrots, julienned and cut into 2-inch pieces
2 pounds parsnips, julienned and cut into 2-inch pieces
1/4 cup olive oil
Salt and freshly ground pepper
1 1/2 Tbsps red wine vinegar
2 tsps curry powder
  1. Heat half of the oil in a large skillet over medium-high heat. Add carrots (if large and mature, put in carrots alone first and sauté for about 2 minutes before adding parsnips) and parsnips. Sprinkle with salt and pepper. Sauté until the vegetables are beginning to brown at the edges, about 12 minutes. 
  2. Add the rest of the oil, red wine vinegar and curry powder. Toss over medium heat until heated through, about 5 minutes. Season to taste with more salt and pepper. 

Sunday, April 16, 2023

Butternut Risotto - Untested


1 butternut squash
300g Risotto rice (Arborio)
15g Sage
3/4 cups white wine
2 tbsp garlic-infused oil
50 g Parmesan
2 Tbsps olive oil (garlic infused?)
4 cups vegetable stock 
  1. Preheat your oven 400F.  
  2. Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens. 
  3. While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly. 
  4. Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes. 
  5. Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).
  6. Scatter with the remaining butternut squash cubes and serve.

Chicken Noodle Soup - Untested


2 Tbsps Garlic-Infused Oil, Onion-Infused Oil or olive oil
1 cup (64 g) scallions greens only finely chopped 
½ cup (36 g) leek greens only finely chopped 
2 medium carrots, chopped 
2 medium parsnips, chopped 
1 medium stalk celery, chopped
6 cups (1.4 L) Chicken Stock
2 lbs (910 g) boneless, skinless chicken breast, cubed
2 Tbsps chopped fresh flat-leaf parsley
2-3 sprigs fresh thyme
1 bay leaf
Salt
Black pepper
5oz egg noodles
  1. In a soup pot set the oil to heat up and add the scallions, leeks, carrots, parsnips and celery and sauté slowly for 10 minutes or until beginning to soften. 
  2. Add stock, chicken, parsley, thyme and bay leaf. Bring to a boil then gently simmer for 30-40 minutes. 
  3. Add pasta and cook till tender, stirring occasionally. Remove bay leaf and thyme stems, taste and season with salt and pepper. 

Rosemary Corn Pudding - Testing


1 - The first attempt wasn't great. The cornmeal was finer than I usually get (I hope I can find more like what I used to get) and I don't think it was fully cooked. I was hoping for creamy like the Cheesy Grits. I'll keep the recipe and try it again and see if just being more careful with timing can help.

2 c. cornmeal
2 Tbs. ghee (or clarified butter)
2 tsp. diced fresh rosemary leaves or 1 tsp. dried rosemary powder
1 tsp. crushed peppercorns
1 tsp. cumin seeds
1 tsp. salt
6 c. water
paprika, as garnish
  1. In a dry skillet, roast the cornmeal over medium-low heat until it is fragrant. Pour into a bowl.
  2. Now add the ghee and rosemary to the pan and heat on low until the rosemary smells fragrant. Then add the peppercorns, cumin, and salt. A minute later, add the cornmeal and stir it into the ghee mixture. Sauté on low heat for 5 minutes.
  3. Then add the water, 1⁄4 cup at a time, while stirring the mixture into a smooth consistency. Cook on medium-low, covered, for another 15 minutes.
  4. Garnish each serving with a sprinkle of paprika. Serves 6.

Friday, April 7, 2023

Paratha - Untested


2 cups whole wheat flour
1/2 tsp salt
1 Tbsp oil or ghee
1/3 to 1/2 cup water (add in small quantities, see instructions)

Make The Dough
Put flour and salt in a bowl and make a well in the middle. Add the oil and half the water.
Mix and knead, adding water until all the flour is absorbed into the ball.
Knead for about 8 minutes or until you obtain a smooth, soft dough. 
Cover and allow to rest for 20 to 30 minutes.
Pinch off two small balls from the dough and roll them into rounds roughly 4 to 5 inches in diameter. (What oz balls, should roll out 3-4" and 1/8-1/4" thick) ??? Try making both the discs the same size. (maybe use small plate to cut out the circles.)
On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.

placing aloo stuffing on rolled paratha using the two disc method.
11. Gently place the second circle on top.

adding second round of paratha on top of the aloo filling.
12. Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.

seal aloo paratha by pinching the two discs together.

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13. Dust some flour on the stuffed aloo ka paratha and start rolling.

rolling aloo paratha after stuffing and pinching shut.
14. Roll the paratha into a round about 7 to 8 inches in diameter, or about the size of a normal roti or chapati.

rolled aloo paratha on board ready to be roasted.
Option 2: “The Dumpling Method”
15. Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 5 to 5.5 inches diameter.

Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.

placing stuffing on a single round of paratha dough.

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16. Take the edge and start pleating, joining the pleats in the center.

folding and pleating the paratha dough to shut it around the aloo filling.
17. When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn’t leak out while rolling.

after joining all the pleats, the unrolled aloo paratha looks like a soup dumpling.
18. Press the joined top portion slightly downward to flatten it a bit.

press the pointy top of the paratha dough down with a palm to flatten it slightly.

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19. Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. If some of the filling comes out, then just take a small piece of dough and cover the gap.

Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.

rolling aloo paratha with a rolling pin.
Roast Alu Paratha
20. On a hot tawa (skillet or griddle), place the rolled paratha. The tawa should be quite hot; cooking parathas at a low flame will harden them. Ideally, the finished parathas are crisp as well as soft.

– For a thick bottomed heavy tawa, keep the flame to medium-high or high.

– For a medium or thin bottomed tawa, keep the flame to medium-low to medium.

dry roasting aloo paratha on skillet.
21. When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.


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frying aloo paratha after flipping the first time - there are very faint bubbles beginning to appear.
22. Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part.

the aloo paratha has been brushed with oil and is beginning to puff up.
23. Flip again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.

This side has to be cooked more than the previous side.

second side of cooked aloo paratha is still dry, but has a few golden spots on it like a tortilla.

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24. Spread some ghee on the second side facing you. A well-made and well-roasted alu paratha will always puff up when roasting.

the second side of the aloo paratha has been brushed with oil and the whole paratha is puffed up in the center like a ufo.
25. Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the alu paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all parathas this way.

I usually stuff and make aloo ke parathe side by side because I love multitasking :-).  After they roast, I keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.

I also add a bit of Homemade Butter on top of each paratha when I serve them.

cooked aloo paratha on skillet.
If your family is ready to eat NOW, you can also serve the aloo ka paratha directly from the tawa (skillet) to the serving plate. Serve some extra butter on the side, along with Mango Pickle, Lemon Pickle, Dal Makhani or some fresh curd (yogurt).

Cooked aloo ke paratha can also be packed in your tiffin for lunch. In fact, aloo paratha used to be my favorite tiffin snack when I was growing up! Some things never change.

Matefaim (Matafan) - Testing


1 - Just an ok effort. I used whole wheat because someone at the table has foresworn white flour and that was a mistake. Probably on both counts LOL. The whole wheat made it a bit sweet. I wonder also if not having cheese is a mistake. Oh, I was thinking that looking at Rosti recipes would be useful to get the grated potatoes just right.

2 blancs de poireaux
1 onion (6oz/170g), chopped fine
1 Tbsp oil
8oz potato, coarse grated
8oz ham, small dice
2 Tbsps butter
3-4oz flour
3 eggs
1 cup milk
Some parsley
1 tsp salt 
1/4 tsp pepper
  1. Brown the onion in the oil, about 10 minutes.
  2. Meanwhile coarse grate the potato and squeeze out as much liquid as possible.
  3. Once the onion is well browned, add the potato and cook for about 10 minutes, stirring frequently. If there is too much sticking, add a bit of oil or butter.
  4. Before the potato is perfectly cooked, add the ham.
  5. While the potato is cooking, whisk together the flour, egg, milk, herb, salt and pepper.
  6. While briskly stirring, add the cooked vegetables and ham to the egg mixture.
  7. Melt 1 Tbsp of butter in a large fry pan and pour in the batter.
  8. Meanwhile, lightly grease a dinner plate for the next step.
  9. Upturn the plate on top of the pancake, hold firm with your hand, grab the handle of the pan and flip the pancake onto the plate. Set the pan back on the stove-top and slide the pancake back into the pan to finish cooking, just enough to lightly brown.
  10. Once browned on both sides, flip back onto the plate and serve immediately.