Grosses Meringues aux Noisettes (Hazelnut Meringues) - Untested

From Madeleine Kamman's "Savoie: the Land, People, and Food of the French Alps" pg 392

6 egg whites

pinch of salt

1/3 cup confectioner's sugar

1 1/2 cups granulated sugar

2/3 cup peeled, toasted hazelnuts, halved

2 cups heavy cream

Hazelnut liqueur of your choice, to taste

1. Preheat the oven to 350F and roast the hazelnuts for about 15 minutes. Once completely cooled, rub the skins off and crack in half. Set aside.
2. Beat the egg whites to soft peaks with the salt.
3. Gradually beat in the confectioner's sugar until the whites form stiff peaks. 
4. Fold in the granulated sugar and the hazelnuts.
5. Preheat the oven to 175F.
6. Line a cookie sheet with parchment paper.
7. Divide the mixture into 12 equal portions.
8. With the help of 2 large spoons, shape the meringues and deposit them on the parchment.
9. Let them dry in the heated oven for about 4 hours. When done they should be ivory coloured.
10. Allow to cool completely.
11. Once the meringues are perfectly cooled, beat the cream to nearly stiff peaks. 
12. Add the liqueur to taste and finish beating until stiff.
13. Cut each meringue open through its center and pipe the cream into the opening. 

Very sweet.

Tarte aux croquemolles (Hazelnut Tart) - Untested

From Madeleine Kamman's "Savoie: the Land, People, and Food of the French Alps" pg 370

0 - I've re-interpreted the pastry recipe but have yet to try it. If it flops, I should go back to the original and reassess.

This is a make-ahead dessert, which needs to rest for 2 days before eating.

For the Pastry

6oz butter + 1 Tbsp

3 Tbsps sugar

Pinch salt

1 tsp vanilla extract

1 egg

1/3 cup finely ground hazelnuts

1 cup flour

For the Filling

4 Tbsps (56gr) butter, room temperature (soft)

1/3 cup sugar

2/3 cup finely ground hazelnuts

1 egg

2/3 cup raspberry jam

For the Topping

3 egg whites

pinch of salt

1/3 cup sugar

1 1/3 cup finely ground hazelnuts

For the Pastry

1. Cream the butter until light and fluffy, then beat in the sugar, salt, vanilla and the egg.
2. In short quick bursts, beat in the hazelnut flour just until combined.
3. By hand with a rubber spatula gently fold in the flour until uniform.
4. Form into a 2" thick disk and wrap to put in the refrigerator for about 15-20 minutes to firm up.
5. Roll out to a thickness of about 1/6" and line a pie plate or pastry ring/flan pan with it.

For the Filling

Preheat the oven to 350F.

Combine everything except for the raspberry jam and beat together until thoroughly combined.

Pour into the pastry shell and even it out.

Bake for 20 minutes or until the filling is set.

Remove from the oven and immediately spread the jam over the filling.

Cool to barely lukewarm.

For the Topping

Preheat the oven to 325F.

Combine the egg whites and salt in a stand mixer and whisk until soft peaks form.

Gradually add the sugar while whisking until stiff peaks form.

With a spatula gently fold in the hazelnut powder. 

Spread over the jam in an even layer well anchored to the edge of the tart.

Bake in a 325F oven for about 20 minutes or until the meringue is nice and crusty.

Serve on the second day after baking.

Gluten Free Flour

https://www.glutenfreepalate.com/gluten-free-flours/#mv-creation-26-jtr

While I try to avoid exotic ingredients (ie rice) or energy intensive ingredients (dried potato) I also recognize that, with our current understanding of wellness many people are or have become sensitive or allergic to traditionally used foods such as wheat. Here's a recipe for gluten free flour to try out to make things I usually make with regular flour.

2 cups (290g.) white rice flour

1 cup (115g.) tapioca flour

1 cup potato (120g.) starch

optional: 2 teaspoons xanthan gum

Summer Kitchadi - PUBLISHED

https://www.3ho.org/recipe/delicious-red-lentil-kitchari/

The recipe requires spinach. Spinach doesn't do very well in the summer when Zucchini is fruiting, ergo I'm replacing the spinach with Swiss chard, as seasonality is one of the principles of my project.

1 - I'm rewriting the instructions for my reading style.

2 - It's a good recipe, and the comments on it this time is that it's 'soupier' or 'juicier' than the simple version. I want to try to lentil-to-rice ratio of the simple version next time, to compare.

3 - Nope, the original amount is good. Also made it with mung dal and it is very good. The toppings, as well, are key to the dish. The yogurt in particular is a really important component. Without is good for vegan eaters, but really good with!

4 - Yep, this is really good. I used urud dal and it's really nice. I think the carrots and potatoes and such need to go in all at once. Tonight I just put things in as they were prepared and the potato got over done (in my opinion) and the zucchini was just right, still al dente. So I have to remember to prep everything and then add it. 

1 Tbsp vegetable oil

1 onion (6oz/170g) chopped

4 carrots (12 to 15oz) chopped

4 large celery stalks, chopped (2 tsps celery seed)

2 medium potatoes, quartered and diced into bite-size pieces

10 cloves garlic (40g), minced

3” piece of peeled fresh ginger, minced (about 25g)

1 tsp hot curry powder Madras curry powder 

1 tsp garam masala 

½ tsp coriander

½ ¼ tsp  turmeric

½ tsp cumin

1 tsp salt, to taste

Pinch or 2 red chili flakes, to taste

1 cup split red lentils or split mung dal

½ to ⅔ cup white Basmati rice 

8 cups vegetable broth

1 large bay leaf

2 zucchini (400g), quartered, sliced

2 cups (72g) Swiss chard, stemmed and julienned (or other greens)

Salt, to taste

To serve provide the following toppings:

- plain yogurt

- Braggs Aminos

- steamed broccoli

- fresh lemon slices

- chopped cilantro 

- parsley

1. Cook the onion in the oil hot oil in a large soup pot or Dutch oven over medium-low heat, until just starting to soften, about 5 minutes.
2. Add carrots, celery, potato, garlic and ginger. Stir to combine and cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent.
3. Add the spices and mix in, cooking for about a minute.
4. Add the lentils, rice, broth, and bay leaf and bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
5. Add the zucchini and summer squash and cover to cook for an additional 20 to 30 minutes or until the lentils start to fall apart and the veg is just tender.
6. Stir in the spinach.
7. Turn off the heat. Taste and season with salt, as needed.
8. Ladle into bowls and serve with toppings as desired.

Red Lentil Kichadi - PUBLISHED

https://minimalistbaker.com/easy-kitchari-instant-pot-friendly/

1 - It's a good kichadi recipe, and there is a bitter aftertaste which is either too much cumin or too much turmeric. I'm going to start with too much cumin.

2 - I did it again, but I forgot to serve with cilantro and lemon juice. Diminishing the amount of ground cumin seems to have helped, but there still seems to be a bitterness, but that might be balanced by the garnishes.

3 - First, reducing the turmeric got rid of that bit of bitterness. Secondly, this is currently enough for 2 people. I am doubling it, which means a whole lot of fresh ginger!

4 - There I think that's right. Let's give it a go.

5 - Yup, once again. The longer you leave it to cook the more porridge like it becomes, so that may be something to add to the instructions. But really, no changes.

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka mung beans)

1 tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

1 tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Rhubarb Coulis - Test 1

https://www.regal.fr/recettes/desserts/coulis-de-rhubarbe-6522

1 - Real good right out of the gate. However, I did not measure the wine, just poured it in from the bottle, and I also left it uncovered to thicken it a bit. I will add that last bit as an option.

500g rhubarb

the juice from 1 lemon

3/4 cup white wine (regular table wine)

150g brown or golden sugar

1. Chop the rhubarb in 1/4" pieces.
2. Combine with the rest of the ingredients.
3. Cook, covered, for 10-12 minutes. (If you find it to be too liquid, cook uncovered to help reduce the liquid until desired consistency is achieved).
4. Best served when completely cooled as a topping for white cakes or custards.

Dairy Free desserts?

Could these recipes be made with oil instead of butter?

Pouding chaude au chocolat ou Fudge a Marie-Thérèse

Apple Crumble