BLT Pasta (there must be a better name) - Untested

https://cooking.nytimes.com/recipes/1019489-blt-pasta

4 to 6 servings

1lb paccheri pasta or other tubelike shape, such as penne or rigatoni

8oz bacon, diced into ½-inch pieces

1lb cherry tomatoes, halved

Salt and black pepper

5oz baby arugula

½ cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

1. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
2. Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.
3. Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and ¼ cup of the pasta water, and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup pasta water, and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup pasta water to loosen the sauce.
4. Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Arugula Pasta - Untested

https://theclevermeal.com/arugula-pasta/

4 servings

Pasta

½ lb (8oz/220 grams) pasta

Arugula pesto

4 cups (80 grams) baby arugula, washed

⅓ cup (40 grams) sun dried tomatoes, drained

¼ cup (30 grams) cashews hazelnuts or walnuts

1 garlic clove, sliced

⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)

¼ tsp fine salt

⅛ tsp black pepper

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) pasta cooking water

Cook pasta in plenty of boiling salty water until al dente.

When the pasta is nearly done, scoop out 1 cup of pasta water and set aside.

Meanwhile, process arugula, parmesan, garlic, nuts, tomatoes, salt and pepper in a food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.

Scrape down size as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) to the mixture and give another quick whizz. Taste and adjust the seasoning.

Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed, until you get a moist and juicy consistency.

Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.

Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts - Untested

https://www.howsweeteats.com/2016/05/30-minute-farfalle-with-marinated-feta-arugula-and-toasted-pine-nuts/

6 ounces feta cheese, crumbled

5  tablespoons olive oil

2  teaspoons red wine vinegar

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper

2  garlic cloves, minced

1/2 pound whole wheat farfalle

8 ounces baby arugula

1/3 cup pine nuts

1. In a bowl, whisk together 2 tablespoons olive oil, vinegar, oregano and crushed red pepper. Stir in 1 minced garlic clove. Crumbled in about 4 ounces of the feta and place the bowl in the fridge. You can also do this ahead of time (like the night before, morning of, etc)! In a another bowl, whisk together the remaining 3 tablespoons olive oil and the other garlic clove.
2. Bring a pot of salted water to a boil and cook the farfalle according to the directions on the box. Place the baby arugula in a large bowl.
3. While the pasta is cooking, place the pine nuts in a skillet and heat over low heat. Stir, toss and shake the pan constantly so the pine nuts don’t burn, cooking until golden, toasty and fragrant, about 5 minutes.
4. Once the pasta is finished cooking, drain it and place it directly over the baby arugula. Drizzle the garlic olive oil over the pasta and cover the bowl with a piece of foil. Let sit for 5 minutes. This should wilt the arugula and you can always give it a good stir to help the process along.
5. Toss the pasta with the marinated feta (I add the entire contents to the pasta) and pine nuts. Add the remaining 2 ounces of feta on top. Toss well and serve!
6. Note: I find that this pasta has tons of flavor (the salty feta, the salted pasta water, the pine nuts) and doesn’t need additional salt and pepper, but feel free to add it if needed!

Pizza with Arugula - Untested

https://theclevermeal.com/pizza-with-arugula/

https://theclevermeal.com/veggie-pizza/

1 Pizza dough recipe

1 Tbsp olive oil

1 garlic cloves, minced

1 can (14oz/400 grams) tomatoes (cherry tomatoes, or whole or crushed tomatoes)

salt and pepper, to taste

Topping

5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)

1 zucchini (9oz/250g), cut it into ¼ inch slices

10 basil leaves

1 tsp dried oregano (optional)

2 handful of baby arugula, washed

1 Tbsp extra virgin olive oil, to drizzle

salt and pepper, to taste

3-4 Tbsp shaved parmesan

Pizza sauce

1. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1 minutes or just until the garlic is fragrant.
2. Add the canned tomatoes, salt and some freshly cracked pepper. Stir to combine, cover the pot and allow to simmer for about 5 minutes. You might add a pinch of oregano or a few fresh basil leaves if you have them on hand.
3. When the sauce is ready turn the heat off, taste, adjust the seasoning and set aside.
4. Pizza topping
5. Preheat the oven: fistly, place the oven rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper, or line with parchment paper a large baking pan (if you don't use a pizza stone).

Stretch the dough: place the dough onto the parchment paper, and starting from the center and gently press it out with your fingers until you get approx a 12×15 inch pizza (if you use this no-knead pizza dough, follow the steps listed in its recipe).

1. Spread the pizza sauce evenly across the pizza base using the back of a spoon. You might have some tomato sauce leftovers if the pizza is not large enough. Trust your judgement and don't overload the pizza with sauce. Finally, top pizza with mozzarella and season with a bit of salt, drizzle of olive oil and a pinch of ground pepper.
2. Bake: slide the pizza from the pizza peel onto the pizza stone if you use one, or place your baking sheet with pizza on the lower shelf. Bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
3. Serve: scatter the baby arugula leaves over the pizza, season with salt and freshly greound pepper (but you can dress the arugula in a separate bowl if you wish). Add plenty of shaved parmesan cheese, and serve warm!

Creamed Greens - Testing

https://lifehacker.com/how-to-cream-any-green-1847851163

10oz-1lb greens, washed and de-stemmed (10oz for tough leaves like Kale, 1lb for tender leaves like spinach)

1/2 tsp salt

4 Tbsps. salted butter

A big spoonful of flour (about a tablespoon—you won’t use it all)

3/4 cup heavy cream

Fresh nutmeg

1. Add the salt to about 6 cups of water and bring to a boil. Add the greens, and cook until they are tender. For spinach, this will take 30 seconds; for kale, this will take a few minutes.
2. Drain the greens and rinse them with cold water, then dry them in salad spinner (or roll them up in clean kitchen towel and gently press the moisture out). Add a tablespoon of flour to a small sieve and set it near the stove. Set the greens aside, add the butter to a large sauté pan, and heat over medium heat. Let it foam and sputter, until it darkens to a deep golden brown, then turn the heat to low, add the greens to the butter and toss to coat, then dust the flour over the greens. Toss one more time, add the cream, and stir until thick. Finish with freshly grated nutmeg, and serve immediately.

Tarte aux fanes de radis et aux pignons - Untested

https://www.jackiecuisine.com/tarte-aux-fanes-de-radis-et-aux-pignons/

1 - This looks challenging. How much cheese is required? Just a small log like at the supermarket? And can I replace the pine nuts with something else like hazel or walnuts?

1 pâte brisée maison

200 g de farine T110

100 g de beurre

5 cl d’eau

1 œuf

1 pincée de sel

Les fanes d’une botte de radis

3 oeufs

1 fromage de chèvre frais en faisselle

10 cl de crème liquide

Sel poivre

2 c  à s de pignons

Préparation : 15 mn

Pause : 30 mn

Cuisson : 30 mn environ

1. Pâte brisée
2. Dans un cul de poule mettez la farine et la pincée de sel et l’œuf.
3. Travaillez la farine et le beurre du bout des doigts.
4. Incorporez l’eau et bien malaxer jusqu’à obtenir une boule.
5. Enveloppez d’un film plastique et réserver au froid pendant environ 30 min.
6. Lavez les fanes de radis.
7. Faites les légèrement revenir à la poêle.
8. Mélangez la faisselle de chèvre égouttée, la crème, les œufs et les fanes de radis.
9. Salez, poivrez à votre goût.
10. Préchauffez le four à 180°C (th 6).
11. Sortez la pâte du frigo,
12. Abaissez la pâte et foncez un un moule à tarte de 30 cm env.
13. Piquez tout le fond de la tarte avec une fourchette.
14. Versez la préparation le fond de tarte.
15. Recouvrez avec les pignons.
16. Faites cuire 25 mn.

Quiche à la moutarde, jambon fumé et fanes de radis - Untested

http://gourmandisesdelo.canalblog.com/archives/2023/09/08/40031257.html

Pour 4 personnes

1 pâte brisée

3 oeufs

20 cl de crème semi-épaisse

10 cl de lait entier

2 cs de moutarde

75 g de lamelles de jambon fumé

Fanes de radis

1 gousse d'ail

Basilic ciselé

Sel et poivre

Huile d'olive

Gruyère

1. Laver les fanes puis ciseler-les
2. Eplucher et émincer l'ail
3. Dans une poêle, verser un filet d'huile d'olive et faites-les revenir avec l'ail
4. Saler poivrer et réserver
5. Dans un plat allant au four, étaler la pâte brisée puis parsemer les lamelles de jambon fumé et les fanes de radis
6. Préchauffer le four à 180°
7. Dans un saladier, fouetter les oeufs, avce le lait, la crème et le basilic
8. Ajouter la moutarde, saler et poivrer puis verser l'appareil dans la pâte
9. Parsemer le tout de gruyère et enfourner pour 40 min

Astuces & conseils :  

Les fanes de radis peuvent être remplacés par des épinards ou d'autres fanes

Petits flans de fanes de radis au chèvre - Untested

https://www.youtube.com/watch?v=sWQKN4W035s

for 15 small muffins

1 egg

Leaves from a bunch of radishes

1/4 onion, minced

salt, pepper

olive oil

80g chèvre cheese

2 Tbsps crème fraîche

1. Fry the onion is the olive oil until soft.
2. Add the radish leaves and cook until wilted. Allow to cool a bit.
3. Put the cooked onion and leaves in a blender along with all the other ingredients. Process until smooth.
4. Pour into small greased or silicon muffin or cannellee molds.
5. Bake for 20 minutes at 150C.
6. Allow to cool completely before removing them from the molds.

Muffins aux fanes de radis et au fromage de chèvre - Untested

https://depuismonhamac.jardiland.com/recettes-fanes-radis/ RECIPE #4

0 - I'm adding the photograph because to me, it looks like it has a crust, but no crust is mentioned in the recipe.

2 ou 3 belles poignées de fanes de radis émincées 

65 g de fromage de chèvre coupé en cubes 

1 œuf 

125 g de farine 

12 cl de lait végétal

1 cuillère à soupe d’huile d’olive

1/2 cuillère à café de bicarbonate de soude

Quelques graines de tournesol et de pavot 

Sel et poivre

1. Dans un saladier, mélangez la farine, le bicarbonate, l’œuf, le lait et l’huile, puis, salez et poivrez votre préparation
2. Ajoutez le fromage de chèvre et les fanes de radis et mélangez de nouveau 
3. Beurrez des moules à muffins et versez-y votre pâte
4. Parsemez de graines de tournesol et de pavot et enfournez à 180°C, durant environ 20 minutes
5. Il ne vous reste plus qu’à servir vos muffins, accompagnés d’une salade verte. Bon appétit ! 

Gratin de fanes de radis - Untested

https://www.marechal-fraicheur.fr/fr_FR/products/gratin-de-fanes-de-radis

Ce qu'il vous faut pour 2 personnes : 

250 ml de lait 

100 gr de lardons

100 g de fromage râpé (meule de savoie, emmental, comté, gruyere...)

1 oignon (petit)

1 botte de fanes de radis

½ c. à s. de farine (de châtaigne c'est très bon)

20 gr de beurre

Sel, poivre

1. Commencez par lavez les fanes de radis. Faites les cuire dans l'eau bouillante salée afin de les blanchir pendant environ 5 minutes. Elles doivent être tendres. 
2. Égouttez bien et réservez.
3. Hachez finement l'oignon et faites le revenir avec les lardons. Réservez.
4. Faites fondre le beurre dans une casserole, ajoutez la farine, le lait progressivement en fouettant, pour obtenir une béchamel.
5. Retirez du feu et faites fondre le fromage râpé dedans.
6. Dans un plat à gratin, ajoutez tous les ingrédients.
7. Parsemez encore de fromage et laissez cuire 20 minutes à 200°.

Soupe de fanes de radis - Untested

https://producteurslaitiersducanada.ca/fr/plaisirs-laitiers/recettes/soupe-aux-feuilles-de-radis-de-joe-beef

Feuilles de radis de 2 paquets de radis

1/4 tasse (60 ml) d' huile d'olive

3 gousses d'ail hachées

4 oz (120 g) de jambon cuit coupé en petits dés

4 tasses (1 l) de bouillon de poulet

Sel et poivre du moulin

Jus de citron

3 1/2 oz (100 g) de beurre

de Persil ou feuilles de céleri au goût

1/4 tasse (60 ml) de fromage à la bière (experiment with different cheeses to replace this)

Croûtons au goût

1. Bien laver les feuilles de radis et hacher finement.
2. Dans un faitout ou une poêle, ajouter l'huile, l'ail et le jambon et cuire à feu moyen.
3.  Ajouter les feuilles de radis et cuire 3 à 4 minutes, en remuant à l'occasion, jusqu'à ce qu'elles aient ramolli. Ajouter le bouillon et poursuivre la cuisson 15 minutes de plus.
4. Assaisonner de sel et de poivre. Ajouter quelques gouttes de jus de citron pour rafraîchir et équilibrer la saveur.
5. Ajouter le beurre et remuer.
6. Servir la soupe chaude, garnie de quelques feuilles de persil ou de céleri, de quelques croûtons et d'une bonne cuillerée de fromage à la bière. 

Mullangi Keerai Kootu (radish greens dal) - Testing

https://blogexplore.com/food/curries-gravies/radish-greens-dal-mullangi-keerai-kootu-recipe/

1 - I made this with the recommended moong dal and the result was not satisfying. The spicing was bland, as well. So I'm replacing the moong dal with split peas, and I've doubled the spicing

3 cups (8oz) chopped radish leaves

1/2 cup moong dal Yellow Split Peas

1/2 tsp turmeric powder

2 Tbsps. oil

1 tsp mustard seeds

1 tsp cumin seeds / jeera

1 large onion (10oz/285gr), finely chopped

1 medium tomato (6-7oz)

2 green chillies, cut in half and seeded, or a good pinch of red pepper flakes

1 Tbsp. fine grated ginger

Salt to taste

1. Wash moong dal. Pressure cook the dal with 1 1/2 cups water along with salt and turmeric powder for 2-3 whistles.
2. Soak the peas for at least 2 hours before boiling.
3. Bring them to a boil in 1 1/2 cups water with the salt and turmeric then simmer for 30 to 50 minutes, until the peas are fully cooked and tender (don't rush this step, the longer and softer the better).
4. Once the pressure gets released, mash the cooked dal slightly.
5. Meanwhile, finely chop onions and tomatoes. Slit the green chillies lengthwise.
7. Pour the oil in a large saucepan and add mustard and cumin seeds. 
8. Turn on the heat under the pot. When the mustard seeds start to pop (this is unmistakable), add the onions, ginger and chillies.
9. Sauté till onions turn light brown in colour. You may have to add a splash of water to loosen anything stuck to the bottom of the pan.
10. Then, add in the chopped tomatoes and fry for a minute.
11. Add the chopped radish leaves and salt.
12. Cover with a lid and cook on medium low flame for 2 minutes.
13. Now add the cooked peas along with 1/2 cup water if it looks too dry.
14. Let the peas cook on a medium low flame for 4-5 minute or until the liquid thickens and reaches the desired consistency. Remove from heat and serve.

Radish greens dal is ready to be served hot with rice or rotis.

Gâteau crumble aux pommes (Apple crumble cake) - Untested

https://philandcocuisine.canalblog.com/archives/2021/04/12/38914913.html

Pour la pâte :

250 g de farine

100 g de sucre (ou 50 g de fructose)

80 g de beurre

1 œuf

1/2 c. à café de levure chimique

le zeste d'un citron (vert ou jaune)

Pour la garniture :

3 pommes (ici de notre partenaire AOP Pomme du Limousin)

2 c. à soupe de sucre ou de sucre vanillé (ou 1 de fructose)

1/2 c. à café de cannelle en poudre

le jus d'un demi citron

1. Commençons par la pâte à crumble. Dans un saladier, mélangez à l'aide d'une fourchette ou d'une cuillère l'œuf avec le sucre et ajoutez le beurre, la farine, la levure et le zeste du citron.
2. Mélangez de nouveau le tout à l'aide d'une cuillère puis sablez la pâte entre vos doigts. Réservez au réfrigérateur le temps de préparer les pommes.
3. Épluchez et évidez les pommes. Coupez-les en petits dés.
4. Placez-les dans une poêle avec le jus d'un demi citron, le sucre et la cannelle en poudre et faites cuire à feu moyen pendant environ 12 minutes en mélangeant de temps en temps.
5. Préchauffez votre four à 180° C.
6. Après avoir graissé votre moule, versez la moitié de la pâte à crumble dans le fond du moule. Tassez bien en faisant remonter un petit rebord sur tout le pourtour.
7. Enfournez pour 40 minutes. Laissez tiédir votre gâteau avant de le démouler et saupoudrez-le de sucre glace au moment du service.

Landimolles ou Andimolles (apple crêpes picardes aux pommes) - Untested

https://philandcocuisine.canalblog.com/archives/2024/02/01/40191065.html

Pour une vingtaine de crêpes, il vous faudra :

500 g de farine

6 œufs

75 cl de lait

25 cl d’eau 

100 g de vergeoise (brown sugar)

50 g de beurre fondu

15 cl d’eau de vie de pommes (ou du calvados)

2 cuillères à soupe de crème fraîche

sel

1 couenne de lard gras et du saindoux (ou du beurre)

6 à 8 pommes

beurre

vergeoise

eau de vie de pommes 

1. Pour la pâte à crêpes : battre les œufs allongés d'eau avec une pincée de sel. Dans un saladier, mettre la farine, les œufs, la vergeoise et fouettez.
2. Incorporez peu à peu le lait et le beurre fondu, l'eau de vie de pommes, la crème fraîche, mélangez et laissez reposer au frais 1 à 2 heures. Si vous avez quelques grumeaux dans votre pâte à crêpes, un petit coup de mixeur plongeant les supprimera ;-)
3. Pour respecter la recette originelle : trempez la couenne dans du saindoux et graissez une crêpière avec. Si vous n’en n’avez pas, graissez votre poêle avec du beurre. Versez la pâte dans la poêle et réalisez une crêpe un peu épaisse. Procédez ainsi jusqu’à épuisement de la pâte.
4. Réservez les crêpes dans une assiette recouverte et posée sur une casserole d'eau en ébullition, pour les garder au chaud.
5. Faire revenir dans une poêle avec un morceaux de beurre des pommes en morceaux sucrées avec de la vergeoise blonde et flambez avec de l'eau de vie de pommes. 
6. Garnir chaque crêpe de pommes caramélisées.
7. À déguster tiède. Les plus gourmands, ajouteront une boule de glace à la vanille ;-)

 

Ham Pot Pie - Untested

https://www.tasteofhome.com/recipes/buttermilk-biscuit-ham-potpie/#RecipeCard

3 celery ribs, diced

2 medium onions, diced

2 medium carrots, diced

1/2 fennel bulb, diced

2 tablespoons olive oil

1/4 cup unsalted butter, cubed

1/2 cup all-purpose flour

1 carton (32 ounces) reduced-sodium chicken broth

1 teaspoon dried thyme

2 cups cubed fully cooked ham

1 tablespoon chopped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon pepper

BUTTERMILK BISCUITS:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

2/3 cup unsalted butter, cubed

3/4 cup buttermilk

1. Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish.
3. For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
4. Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

Vegetable Pot Pie - Untested

https://sallysbakingaddiction.com/biscuit-vegetable-pot-pie/

2 cups (250g) all-purpose flour (spooned & leveled), plus extra for hands

1 Tablespoon baking powder (yes, Tablespoon!)

1/2 teaspoon salt

6 Tablespoons (85g) unsalted butter, cold and cubed

1 cup + 2 Tablespoons (270ml) whole milk, divided

Filling

1/4 cup (4 Tbsp; 56g) unsalted butter

1 cup (130g) diced yellow onion (1/2 of a large onion)

1 cup (130g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)

1 cup (120g) sliced or diced celery (2–3 stalks)

1 cup (120g) roughly chopped mushrooms

3–4 garlic cloves, minced

1/3 cup (42g) all-purpose flour (spooned & leveled)

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

2 cups (480ml) vegetable broth

1/2 cup (120ml) whole milk

Options

- 2 cups (about 300g or 10 ounces) mixed vegetables such as frozen peas, frozen or fresh broccoli and/or cauliflower florets

OR 

- 3 small zucchini, sliced (27oz/750g)

-1 small sweet red pepper, finely chopped

2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Cook Mode Prevent your screen from going dark

Instructions

1. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, fold in another Tablespoon of milk. If it’s too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8 or 9 1-inch-thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you’re using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don’t have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4, or for up to 2 days.
2. Make the filling: Melt the butter in a large skillet, pot, or 11- or 12-inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7–9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley if desired. Cool for 5 minutes.
3. As it’s cooling, preheat oven to 400°F (204°C).
4. Pour filling into greased 2.5- or 3-quart baking dish, or use a 9-inch pie dish that’s 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
5. Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5–6 more minutes, or until biscuits are golden brown on top.
6. Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired. 

Tartignole aux pommes (apple pancake) - Test 2

https://philandcocuisine.canalblog.com/archives/2021/11/04/39205752.html

1 - I've translated this and reduced the sugar by a lot! It was very good, and didn't really need more sweet, but just little maple syrup adds a nice flavor.

2 - This is still in the "fucking it up" stage. Undocumented from my first attempt is that the recipe instructs to move the apple about as it's browning. When I did that, the apple had not started to brown but was starting to fall apart, so I mixed it into the batter, then cooked it. It came out very good. Then I realized that the recipe instructs to leave the apples in the pan and pour the batter over it. Ok. I wanted to try that because I wanted to get the caramelizing of the apple with the sugar. In this second attempt, I started with adding a bit more water because the amount given seemed to make a batter that was too think. The next change was, instead of moving the apple so much, I left it in the pan at medium heat to cook in the hot butter and sugar for 2 minutes before flipping. I didn't touch it for 2 minutes. That looked like it worked, the apple was just starting to brown, but not crust. So I did the same after turning the apple, another two minutes, before adding the batter, and I left the temperature on at medium and put it on to cook for 5 minutes. At 4 minutes it was starting to smell burnt, so I tried to flip the pancake onto my buttered plate, and when I removed the pan it all went 'glorp' with the bottom having burnt. Grrr. I rebuttered the pan and put the flipped pancake, reassembled as best I could, back into the pan. It cooked ok, I cooked it for another couple minutes, but it seemed a little underdone. Argh! The flavor however was again very good.

Next time, I will brown the apple for 2 minutes, then instead of another 2 minutes, I will flip the apple and then pour the batter on top, right away. I will also reduce the temperature to low (on my stove) and put a lid on the pan. I hope this will translate into a pancake that is more cooked before flipping, and that the apple on the bottom will brown and crust nicely. Actually, I'd just settle with browning. And no extra water in the batter!

3 - Wow, all the above cogitating was useful. I made it, and it was fantastic! I went on the conservative side in terms of timing for the first flip and I would like to leave it for the extra minute to see if it would brown even more, but otherwise, this was incredibly enjoyable. I'm so chuffed!!!

Ben was suggesting, I think more for presentation, a drizzle of chocolate, I thought also of yogurt, and maybe try to thin some apple butter into a drizzle, given that the apple butter would be apple but different.

I'm putting this as Test 1 because if my proposed variation doesn't work, this particular version was great! I hesitate to qualify it as 'perfect' because such a thing is not of this world...

Pour cette recette, pour 4 personnes, il vous faudra :

150g flour

1/2 tsp baking powder

1 pinch salt

2 eggs

2/3 cup water

2 lrg apples, peeled and sliced thick (300 to 500 g)

150 40 g BROWN sugar

1 Tbsp calvados, brandy or 1/4 tsp cinnamon or Poudre Douce

40 g butter + 10 g

15g white sugar

Maple syrup to serve

Optional - Yogurt drizzle, chocolate drizzle, maybe apple butter drizzle?

1. Mix together the flour, baking powder, water, and salt. Stir the batter very well. Let it rest while preparing the apples.
2. Put the prepared apples in a bowl and mix together with the sugar and flavoring (liquor or spice), to coat.
3. Melt the 40g of butter at medium-high heat. When the butter begins to froth, reduce the temperature to Medium, add the apple mixture, spread evenly across the pan and let it cook for 2 minutes. 
4. Flip the apples to cook the second side. As soon as you've flipped all the pieces, pour the batter over the apple and cook on Low for 5-6 minutes or until the top is almost set. Put a lid on top to make this happen faster.
5. As the first side is cooking and the top is just starting to set, sprinkle the 15g of sugar on top.
6. Meanwhile, grease a dinner plate with the 10g of butter for the next step, reserving any leftover butter to add to the pan for the flip (next step).
7. When the bottom of the pancake is brown, make sure it's loose from the pan, perhaps by running a spatula underneath it. 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. Remove the pan. The pancake should just drop onto the plate
8. Set the pan back on the stove-top, add the remaining butter to melt in the pan and slide the pancake back in to finish. Cook the second side for about 3 to 4 minutes to get another nice brown crust. 

Super easy, Super fast Arugula Salad - Test 1

https://cookieandkate.com/simple-arugula-salad-recipe/

Per serving

Arugula, a couple handfuls

Nasturtium leaves, a handful

3 cherry tomatoes

1 Tbsp. crumbled chevre cheese

Drizzle of extra-virgin olive oil

Lighter drizzle of thick balsamic vinegar or balsamic glaze*

1. Chop the leaves, toss into the bowl.
2. Cut the tomatoes in half, distribute the tomatoes and the crumbled cheese on top.
3. Drizzle with the olive oil and balsamic, to taste.

Creamy White Bean Stew - Testing

https://www.thebeardedhiker.com/white-bean-stew/

https://thissillygirlskitchen.com/creamy-white-bean-pork-stew/#wprm-recipe-container-19302

1 - 6 lbs of beans seemed like a bit much so I reduced it to 4, which seemed to be the right ratio of meat to bean. The stew was surprisingly flavorful. I gave it a good pinch of pepper flakes to substitute for the jalapeno and I felt like it was a touch too much, so I'll try to standardize to ¼ tsp, to start. The green pepper was a surprisingly necessary element. I often feel like peppers in some meals are just fluff, but in this instance at least it added a really interesting dimension to the flavor. The meat, however, should be 1/2" instead of 1", to help distribute the morsels more throughout the stew. Surprisingly, 1 tsp of salt was enough to flavor the whole thing, which surprised me (again) because beans tend to mute that taste. Oh, and the crisp lardons is more than just a garnish, it adds a really nice variation to the textures and tastes. I'm keeping it at the Testing stage mainly to try to get the heat right. Also because I used a home made chicken stock made from the carcass of a Butter Roasted Chicken stuffed mainly with thyme, which may also have been a contributor to the good flavor.

Cooking time: 2:30hrs

6x15.5oz cans navy 3lbs cannellini beans, rinsed well an drained (reserve 8oz)

5oz/141g bacon cut into lardons, for fat and garnish

1 to 2 pounds pork steak, or pork roast, cut into ½ inch cubes

2 Tbsps. oil or butter

1 diced bell pepper

1 diced onion

1 diced jalapeno or 1/4 tsp red pepper flakes

2 diced carrots

5 cloves garlic, minced

4 cups chicken broth or stock (home made preferred? See note 1)

½ cup white wine 

1 tsp salt and pepper, to taste

Parsley

1. In a large pot, fry the lardons over medium heat. When crispy, set aside
2. Salt and pepper the pork cubes, then brown in the bacon grease in batches. Set aside.
3. In the same pot, add the pepper, jalapeno, onion and carrots. Add some oil or butter if the pot looks too dry.  
4. Cook until the veg starts to soften.  Add the garlic, cook for another 2 to 3 minutes.  
5. Deglaze the pan with the wine, scraping up any browned bits off the bottom.  
6. Add the broth, beans and browned pork, stirring to combine.  Simmer for 45 minutes with the lid on, stirring occasionally.
7. Adjust the seasoning.  Grind the remaining beans with a fork or your hands before adding to the pot. Stir to incorporate.  
8. Simmer for another hour with the lid on, stirring occasionally.  Check the pork for tenderness and return to a simmer for 30 minutes or until tender.  Top with the lardons and parsley to serve.

Mijoté d'haricots blanc - Untested

http://www.whitskitchen.com/2015/09/22/perfect-for-early-fall-french-pork-white-bean-stew/

0 - I reduced the amount of pork in favor for an increase in cooked beans. I also transformed the recipe from a slowly braised dish to a slow cooker dish using the Slow Cooked Leg of Pork recipe I've been working on so I could start with dry beans instead of cooked. I am very interested in the flavoring for this recipe. I hope these significant changes work.

Serves 4

Cooking time: 6 hours

2 Tbsp olive oil

1 to 2lbs pork shoulder, cut into 1.5″ cubes

salt & pepper

1 large onion, diced

6 garlic cloves, minced

1/4 cup flour

1 generous tsp dried thyme

1 tsp dried marjoram

1 tsp dried rosemary

1 cup dry white wine

2 bay leaves

1 small fennel bulb, cut into 1″ pieces (try fronds instead?)

3 carrots, peeled and cut into 1″ pieces

4 cups chicken broth

1lb dry white beans, such as cannellini

1/4 cup fresh parsley, finely chopped

1 1/2 Tbsp fresh lemon juice

2 tsp Dijon mustard

1. Boil the beans for 10 minutes, drain and dump in the slow cooker.
2. In a Dutch oven, heat the oil at medium heat. 
3. Meanwhile season the pork with salt & pepper.
4. When the oil is shimmering, add to the pan in 2 batches, browning thoroughly on all sides (about 5-6 minutes for each batch). As the meat is browned, set aside. 
5. In the same pan, sauté the onion until just translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. 
6. Add the flour, thyme, marjoram and rosemary, and cook 2 minutes more to cook the starch flavor out of the flour. 
7. Whisk in the white wine, add the bay leaves, deglaze the pan, then remove from heat. 
8. To the slow cooker combine the meat, fennel, carrots, and broth, and return the meat and any accumulated juices to the pot. 
9. Cover the slow cooker and cook on high for 6 to 8 hours, or until pork is tender and beans are cooked through. 
10. Transfer to a saucepan, add almost all the parsley (leave enough for garnish), then the lemon juice and mustard and stir until well blended. 
11. Simmer until sauce the sauce is slightly reduced, about 10 minutes. Taste and season with salt & pepper.

Stir fried rice and ham - Untested

https://cookpad.com/us/recipes/17018384-leftover-rice-with-spam-2023

I'm trying to substitute the fish sauce with Worcestershire sauce and lime juice. The rice will likely mostly be the Savory Rice.

2 Tbsps. peanut oil

1/2 tsp sesame seed oil

12oz cooked smoked ham, diced small

1/4 cup Worcestershire sauce

1/4 cup soya sauce

1 1/2 tsps. lime juice

1 clove garlic, minced

6 cups leftover cooked rice

1. Heat the 2 types of oil in a hot pan/wok. 
2. Add the ham and stir fry till it's crispy (?). 
3. Add the Worcestershire sauce, soya sauce, lime juice, and garlic. Cook for a minute or two or until the sharp smell of the garlic goes away.
4. Add the rice and toss to coat while stir frying.
5. When the rice is coated and heated through, serve immediately.

Chocolate Caramel Tart - Untested

https://thescranline.com/how-to-make-a-chocolate-short-crust-pastry-shell/#recipe

https://thescranline.com/baked-chocolate-caramel-tart/#recipe

Chocolate Short Crust Pastry Shell

200g flour, plain flour

40 g Dutch processed cocoa powder

50 g powdered sugar, icing sugar

1/4 tsp salt

1 tsp vanilla extract

110 g butter, cold and cubed

1 large egg, 55g, whisked

1. Line the bottom of your 10-inch tart tin with removable bottom with parchment paper.
2. Thoroughly combine the flour, powdered sugar and salt to a large bowl.
3. Pinch or rub in the butter until it is like coarse sand. Add the whisked egg and vanilla extract.
4. Mix in until the dough begins to clump together, then gently press into a ball to chill. Turn it out onto a floured surface and form into a rough disc shape. Wrap and chill for at least 1 hour.
5. On a lightly floured surface, slowly and gently roll the disc out to 14" wide.
6. The dough will be very fragile. If cracks appear pinch them together and continue rolling.
7. Carefully place the dough in the tart tin. Avoid stretching the dough, otherwise it may shrink in the baking.
8. Poke holes in the bottom with a fork.
9. Chill the dough again for about an hour before blind baking.
10. Preheat the oven to 350F.
11. Blind bake your pie shell lined with parchment paper and pie weights.
12. Remove the pie weights and bake for a final 15 minutes. Once baked, allow to let it cool before adding the filling. A warm shell filled when still warm can cause it to go soggy.

Baked Caramel Filling

125 g butter

70 g brown sugar

55 g golden syrup, or honey

2 tsp vanilla extract

395 g sweetened condensed milk, see notes

Pinch of salt

1. Preheat oven to 350F.
2. Over medium heat melt butter, sugar, and syrup/honey and heat until it begins to bubble around the sides. 
3. Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring for 2 minutes. It will darken slightly in color. 
4. Take off the heat and add the vanilla and salt and stir until combined.
5. Pour into the cooled blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.

Chocolate Ganache

420 g chocolate (70%)

3/4 cup heavy (whipping) cream

2 Tbsps. (28gr) butter

1 Tbsps. brandy (optional)

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate. 
3. Allow to stand for 5 minutes. 
4. Stir until smooth.
5. While still hot and flowing, pour on top of the cooled and set caramel. 
6. Place in the fridge to chill for 1 hour. 
7. Optional: sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!

Tartiflette au champignons - Untested

https://experimentalmouffette.blogspot.com/2024/05/tartiflette-de-pommes-de-terre-au.html

https://www.quiveutdufromage.com/r-tartiflette-vegetarienne

https://freethepickle.fr/2021/09/29/tartiflette-vegetarienne-aux-champignons/#recipe

0 - It's been a joy to experiment with the traditional version with lardons that I thought it would be nice to share with my vegetarian brethren, so I'm experimenting with the base recipe and working out ways of substituting for the smoky meatiness of the bacon. First thoughts are with mushrooms and soy sauce.

Pie dough divided in 2 : 1¼ cups flour, ¼ teaspoon salt, 5oz/143g butter, 4 Tbsps water

2 Tbsps. olive oil

3 large onions (30oz/855gr), sliced thin

300g button mushrooms, caps quartered (stems removed and finely minced)

3 cloves garlic, finely minced

1 branch rosemary, leafed and minced

1 Tbsp soy sauce

750g to 1 kg (1.8 to 2lbs) potatoes, peeled and sliced thin

250 g Gruyere, sliced thin or grated. (OR TRY A SOFT REBLOCHON-STYLE CHEESE)

1 egg, whisked

Salt and pepper

1. Start with the pie dough to give it a chance to thoroughly rest, covered, in the refrigerator while you cook the onion and mushrooms.
2. Heat the oil in a wide pan and slowly brown the onion and mushrooms in the fat. 
3. When the onions are perfectly soft and browning, add the garlic, the herbs and the soy. Cook for another couple of minutes. Set aside.
4. Divide the dough into two balls. Roll out first to cover the bottom of the pie plate and return all the dough to the refrigerator to chill for 15 minutes.
5. Preheat the oven to 410°F.
6. Once the dough has chilled, spread half the potato in an overlapping pattern in the covered pie plate. 
7. Sprinkle with salt and pepper.
8. Layer all of the cooked onion on top, followed by lardons, and then the cheese.
9. The remaining potatoes go on top in the same overlapping pattern (it'll show through the pastry and be very pretty). 
10. Sprinkle over with more salt and pepper.
11. Wet the edges of the pie shell and drape the remaining rolled out pie dough on top. Pinch the edges securely.
12. Cut the top for vents and brush the top of the pie with the beaten egg.
13. Bake in two stages, the first for 30 minutes. Check it and if it's brown enough, cover with aluminum paper and bake another 20 to 30 minutes. If it's not brown enough, leave uncovered and check after 15 minutes.

Pain maison a la biere - Untested

https://www.regal.fr/recettes/accompagnements/pain-maison-a-la-biere-recette-facile-sans-machine-a-pain-1065694

500g flour 

7g dry active yeast

1 tsp salt

33cl dark or amber beer

2 Tbsps. olive oil

In a large bowl mix together the flour, yeast and salt. 

Form a deep well in the middle and add the beer and oil.

Combine with a wooden spoon, then knead in the bowl until it forms into a coherent ball, about 10 minutes.

Turn out onto a floured surface and sprinkle over the salt. Continue to knead, this time pulling and folding the dough onto itself until the dough becomes quite elastic, about another 15 minutes.

Lightly flour a bowl to set the dough in to rest, covered with a damp cloth for about 2 to 3 hours at room temperature. You can mark the bowl to where the dough should rise, but it should double in size.

Gently turn the dough out onto a floured surface then punch down. Shape into the desired loaf (baguette, boule or buns for example).

Lightly powder with flour and place on parchment paper. Score the tops with a sharp blade. Allow to proof again for 45 minutes to an hour.

During the second proofing preheat the oven to 475°F (or 450?). On the lowest rack place a container such as a lasagna dish, full of water.

Bake the bread in two stages, the first for 30 minutes, then lower the temperature to 400°F for another 5 to 10 minutes, just to get the bread to turn golden.

Remove to a cooling rack.

NOTES:

 

Variantes : farines, levures, épices, miel...

Vous pouvez utiliser 1/2 cube de levure fraîche du boulanger si vous préférez, en la diluant dans un peu d'eau ou de lait tiède. N'oubliez pas d'ajouter à ce levain express une belle cuillère de sucre en poudre ou de miel, pour "nourrir" votre levure. Ensuite, laissez bien reposer cette préparation 10 min avant de l'ajouter à la farine...

 

Les farines, justement ! Variez les plaisirs... La T65 donnera une mie plutôt blanche, la T80 un pain de campagne, et la T110, un pain plus complet ! Il est également possible de parfumer votre pain en remplaçant une petite quantité de la farine de blé par de la farine de seigle ou de châtaignes par exemple... Enfin, vous pouvez aussi ajouter vos épices moulues favorites à la pâte.

How to make Crowdie

https://www.facebook.com/reel/874496871391960