Profiteroles - Untested

https://www.cookingchanneltv.com/recipes/laura-calder/profiteroles-2042347

https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/#:~:text=Usually%20profiteroles%20or%20eclair%20shells,should%20never%20ever%20be%20soggy.

1 - Wow, did I ever screw it up, but we're making the best of it. I made a mistake at the very beginning by add the flour along with the water, butter and sugar. Oh well. When I put it in the piping bag to make the little balls, it was so liquid it wouldn't stay in the bag! I ended up pouring it in a cake tin and making some Creme Anglaise (successfully) to enjoy it nonetheless. So either my eggs are too big, or there is some magical alchemy that happens if I follow the instructions. But what made me think it was ok was when I was cooking the batter it behaved like the Gougere did, pulling away from the sides and all.

1½ cups water

3/4 cup/170 g butter

4 teaspoons sugar

Pinch salt

1 1/2 cups/185 g all-purpose flour

6 eggs, lightly beaten

1 1/2 teaspoons pure vanilla extract

Milk, for glaze

Chocolate Sauce:

1 cup/250 ml heavy cream

8 ounces/225 g bittersweet chocolate, finely chopped

Assembly:

12 scoops vanilla ice cream

For the choux balls: 

1. Preheat the oven to 375F. 
2. In a large sauce pan mix together the water, butter, sugar and salt and bring to a boil. 
3. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. 
4. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.) 
5. Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) 
6. After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. 
7. Beat in the vanilla. 
8. Spoon the dough into a piping bag. 
9. Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. 
10. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. 
11. Brush the tops with the glaze and press the snouts down with a fingertip. 
12. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy. 

For the chocolate sauce

1. Heat the cream in a saucepan just to the boiling point. Turn off the heat, and add the chocolate. Let sit a minute to melt, and stir until smooth, adding more cream to thin, if needed. For assembling: Slice 12 choux balls in half (reserve the remainder for another use). Put a scoop of vanilla ice cream on the bottom half of each, then replace the tops. Arrange 3 on each serving plate, and drizzle over chocolate sauce to each person's liking.

Mazzafegati, Italian liver sausage - Untested

https://honest-food.net/making-wild-boar-mazzafegati/

1 pound pork liver, partially frozen

1 pound pork fat

3 pounds pork shoulder

36 grams kosher salt, about 3 level tablespoons

55 grams pine nuts, about a half cup, toasted

30 grams sugar, about 2 level tablespoons

15 grams ground coriander seed, about 2 teaspoons

5 garlic cloves, chopped

5 grams black pepper, about 1 tablespoon

Zest from 3 tangerines or oranges

1/2 cup sweet white wine, such as Muscat

Hog casings

1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water.
2. Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour.
3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold.
4. Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
5. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. (This video shows how I do it.) Or you could tie them off with butcher’s string.
6. Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
7. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Terrine de foie de porc - Untested

https://www.marieclaire.fr/cuisine/terrine-de-foie-de-porc,1205752.asp

https://www.tompress.be/A-10001553-recette-de-la-terrine-de-foie-de-porc-de-jacques-bernadou.aspx

https://www.marmiton.org/recettes/recette_confit-de-foie-de-porc_26621.aspx

500 grams pork liver

500g pork loin

500g lard or fatty bacon (1kg lard de porc/200g jambon ou lard gras)

1/4 cup brandy (option 1 Tbsp ea. Armagnac, red port wine)

1 tsp sugar

1 tsp quatre-epices (2 pincées/1 cuillère à soupe rase)

1/4 tsp (to a pinch) nutmeg

15g salt

1g pepper

Thyme?

1 caul (optional)

1. Grind or finely chop the meat. (Could I just put everything in a food processor and blend? It would be good to figure out how to do it by hand too, though.)
2. Mix all the ingredients together (except for the caul if using).
3. If using a caul, line a (?x?) baking dish or terrine dish. Fill with the meat mixture and wrap the caul over the mixture. 
4. Preheat the oven to 425F. Bake in a bain-marie for 1½ hours.

On peut également mettre ce confit en bocaux. La cuisson pour le stériliser sera de 3 heures.

Nettle and Chives Omelette - Testing

https://yummysupper.blogspot.com/2015/05/nettle-omelet-with-spring-onion.html

1 - I did a three egg omelette and the flavors where good.

2 - It was good but too much nettle. It's amazing how much you get in just 90grams. I think half as much would be better.

6 cups (45 gr?) loosely packed, trimmed and washed fresh nettle leaves 

¼ cup chopped spring onion, scallion or chives

2 Tbsps. olive oil 

6 eggs

¼ tsp salt

Pinch black pepper

1 Tbsp butter

1 oz grated Parmesan 

optional for garnish: chopped onion greens and/or onion blossoms

1. Heat the olive oil in an oven-proof sauté pan over medium heat. Add the nettle leaves using tongs to toss and coat them in the warming oil. 
2. Add a little salt. 
3. Add a few splashes of water, cover the pan, reduce heat to low and continue to cook nettles for a few minutes until the leaves are wilted and tender.
4. Once cooked coarsely chop the nettles. 
5. Melt the butter in the pan.
6. Whisk eggs with salt and pepper until frothy.
7. Pour eggs into the hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let any uncooked egg get underneath.
8. With the oven rack at the middle position, start the grill (or use a salamander if you're so lucky to have one).
9. Sprinkle first the nettle, then the chopped green onion/chives, followed by the parmesan. 
10. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
11. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).

Foie de porc à la moutarde - Testing

https://www.radiomelodie.com/podcasts/5970-foie-de-porc-a-la-moutarde-a-lancienne-au-choix-possible-boeuf-etc

1 - I may have overcooked the liver. I'm annoyed with our butcher because the liver was all cut up. This means that I wasn't able to have two thick slices but many thinner slices. It wasn't tough at all. And it may be that I'm pickier than I was as a child, when I really liked liver and onions the way my mom made it. The sauce was really good and it smelled amazing, but the texture wasn't great. I think, for liver, it was a successful first try, but for my enjoyment, I may not explore this recipe again. I'll leave it because if I have to make liver like this for some reason, I'll have this to play with.

2 servings

2 thick slices ? pork liver

2 Tbsps. Dijon mustard

1/4 cup flour

1 Tbsp bacon fat or 1 Tbsp bacon, finely diced

Salt and pepper

1 grosse échalotte finement émincé

1 gousse d'ail finement émincé

2 à 3 belles branches de persil ciselé

1/2 cup water

1 to 2 Tbsps beef or veal broth

1 petite feuille de laurier

1clou de girofle

si nécessaire, il faut goûter, un peu de pâte de tomate, environ 1 c à s

1. Brush a good layer of mustard on each side of the pieces of liver. Sprinkle each side with salt and pepper. Dredge in the flour and shake off any excess. 
2. Heat the bacon fat in a large saucepan with a lid. Put in the liver pieces and brown each side. Once browned, set aside in a plate.
3. Add oil to the pan if it's too dry and slowly fry the onion, parsley and garlic just until soft, well before it starts to brown. 
4. Add the water and the broth and scrape up any browned bits on the bottom of the pan. Put the liver slices back in the pan. 
5. Nestle in the bay leaf and the clove and cook 30-40 minutes. Make sure it's at a very low heat to avoid burning the sauce.
6. Check the sauce of seasoning and serve. 
7. accompagnement proposé : pommes de terre rôties à l'ancienne , légumes verts aux choix ! bon appétit.

At the rugnon trifulà - Untested

https://blog.giallozafferano.it/cuocotato/al-rugnon-trifula/

3 kidneys (pork)

water to taste

to taste Vinegar

to taste Oil

to taste Parsley

1 clove Garlic

1/2 glass White wine

1. Cut the kidneys lengthwise so as to obtain two equal halves and then proceed to remove the whitish part with a sharp knife to obtain the result as in the photo. Slice rather thinly, rinse thoroughly and then marinate in water acidulated with vinegar for a couple of hours in the refrigerator. Remove from the fridge, throw away the water and put in the microwave for 1 minute and 1/2, throw away the water mixed with blood that will have formed. Repeat the operation two or three more times: at this point the kidney should be purged and then you can proceed with the actual cooking. Put chopped garlic and parsley with oil and butter in the pan, heat it up, add the kidneys, sauté them quickly, add salt, sprinkle with white wine, blend with high heat, leave for a few more minutes and it's ready.

Rognons à l'ancienne - Untested

https://cuisine.journaldesfemmes.fr/recette/338014-rognons-a-l-ancienne

3 beaux rognons environ (450 g chacun)

1/2 bouteille de vin rouge

Thym, laurier

Sel, poivre

Ail

1 gros oignon

1 bouquet de persil

3 belles échalotes

1. Prendre les rognons et retirer tout le blanc, ou sinon les acheter tout fait.
2. Prendre une marmite en fonte ou normale, mettre du beurre (un bon morceaux). Une fois les rognons bien épluchés, les mettre dans la marmite avec tous les aromates.
3. Pour finir
4. Au bout de 10 minutes, ajouter la demi-bouteille de rouge, mettre à feu doux pendant 1h30 en remuant de temps en temps.

Rognons de porc moutarde à l'ancienne et purée persillée - Untested

https://www.ptitchef.com/recettes/plat/rognons-de-porc-moutarde-a-l-ancienne-et-puree-persillee-fid-1523777

500g de rognons de porc

300g de champignons de Paris

120g de crème fraîche

100g de beurre (dont 50g pour la purée)

Huile d’olive

1 cas Cognac

Moutarde à l’ancienne

Sel

Poivre du moulin

1kg de pomme de terre

1 bouquet de persil

1.  Rincez les rognons et séchez les bien sur du papier absorbant.
2. A l’aide d’un ciseau ou d’un couteau très tranchant retirez la partie centrale graisseuse puis découpez les rognons.
3.  Nettoyez les champignons, coupez la base du pied, épluchez-les et découpez-les en tranches épaisses.
4. Faites les rissoler doucement dans une poêle avec un peu de beurre, salez, poivrez et laissez cuire tant qu’il y a de l’eau dans les champignons.
5.  Faites revenir les rognons sur feu vif quelques minutes avec une belle noix de beurre et une rasade d’huile d’olive, sale, poivrez.
6. Versez une bonne rasade de cognac sur les rognons et faites flamber, ajoutez les champignons puis la crème, salez poivrez comme il se doit et laissez mijoter en récupérant bien les sucs de cuisson au fond de la poêle.
7.  Hors du feu ajoutez aussitôt la moutarde à l’ancienne, tournez et laissez reposer.
8.  Pendant ce temps faites bouillir les pommes de terre dans de l’eau bouillante salée ou à la vapeur, une fois cuite épluchez les, écrasez les ou passez les au presse purée et incorporez y les 50 g de beurre, une rasade d’huile d’olive et le bouquet de persil haché, salez, poivrez
9.  Faites chauffer les rognons très doucement, dressez la purée sur les assiettes et ajoutez une bonne louche de rognons.

Rognons de porc - Untested

https://www.marmiton.org/recettes/recette_rognons-de-porc_29382.aspx

thym

persil

poivre

sel

2 cuillères à café de beurre

1 cuillère à soupe de moutarde

3 carottes

2 rognons de porc

2 gousses d' ail

1 échalote

25 cl de crème liquide

Temps total : 45 min

Préparation : 25 min

Repos : -

Cuisson : 20 min

1. Laisser tramper les rognons dans de l'eau vinaigrée pendant 15 bonnes minutes, ensuite les dénerver et les couper en dés.
2. Râper les carotes avec l'ail et l'échalote saler, poivrer.
3. Mettre le beurre dans une sauteuse avec les rognons salés et poivrés ajouter le persil et faire revenir pendant 10 mn.
4. Ajouter les carottes râpées.
5. Laisser mijoter 5 mn à feu doux.
6. Mélanger la moutarde et la crème liquide au fouet et ajouter à la préparation.
7. Déposer le thym dans la sauteuse.
8. Laisser mijoter 10 mn et servir avec une salade verte.

Rognons de porc au miel et au confit d’oignons - Untested

https://www.la-viande.fr/recettes/produits-tripiers/rognons-porc-miel-confit-oignons

4 rognons de porc ouverts en deux et dénervés

2 oignons

Quelques brins de thym

1 branche de romarin

2 c. à soupe de miel

30 cl de vinaigre balsamique

Beurre

Huile d’olive

Fleur de sel et poivre au moulin

Préparation de la recette

Peler les oignons et les couper en fines lamelles.

Faire revenir doucement les oignons dans une sauteuse avec un filet d’huile d’olive jusqu’à ce qu’ils deviennent translucides, ajouter le vinaigre balsamique, cuire 2 à 3 minutes à feu vif en mélangeant et laisser cuire à feu doux jusqu’à complète évaporation du vinaigre.

Chauffer une poêle avec une noix de beurre, colorer les rognons une quinzaine de minutes à feu modéré, retirer l'excédent de gras si besoin, saler et poivrer, ajouter le miel et le confit d’oignons, mélanger et cuire 2 minutes à feu doux pendant. 

Servir les rognons de porc au miel et au confit d’oignons parsemés de thym et de romarin émiettés et accompagnés de pâtes fraiches.