Mixed Salad for Heart and Liver Support - Untested

Just something specifically 

Ingredients (serves 6)

6 cups mixed greens (arugula, spinach, beet tops)

1 medium red bell pepper, thinly sliced (~5 oz / 140 g)

1 small carrot, peeled and julienned (~3 oz / 85 g)

2 radishes, thinly sliced (~1 oz / 30 g)

1/4 cup chopped fresh parsley (~15 g)

2 Tbsp olive oil (~28 g)

1 Tbsp apple cider vinegar (~15 g)

Juice of 1/2 lemon

Pinch of salt and freshly ground black pepper

Optional:

1–2 tsp toasted sesame seeds or pumpkin seeds for extra minerals

Wash and dry all greens. Place in a large bowl.

Add sliced bell pepper, carrot, radish, and parsley. Toss gently.

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper.

Drizzle dressing over salad just before serving and toss lightly.

Sprinkle seeds on top if using. Serve immediately.

Cannellini Barley Pottage - Untested

This is an adapted version from the one with sausage. It should still support liver function with the blend of herbs and the splash of vinegar at the end.

Number of portions: 6 servings

Serving size: ~600 g / 21 oz
Calories per serving: ~320 kcal
Speed: Slow Food
Experienced cook (active time): 30–40 min
Novice cook (active time): 45–50 min
Total elapsed time: 3–6 hr

LHSS Score 8 / 10

7oz/200g dry Cannellini beans 

8 to 10 cups stock (chicken, beef, or vegetable)

7 g dried shiitake

1 Tbsp. olive oil

1 Tbsp. butter

- 1 cup (5oz/142g) peeled, diced carrots

- 1 cup (5oz/142g) peeled, diced parsnips

- 1 cup (5½oz/156g) diced onions

- 1 cup (5oz/142g) peeled, diced rutabaga or turnip

2 tsp tomato paste

- 1 cup (2¾oz/78g) sliced mushrooms

- 1 cup (3¼oz/92g) leeks, rinsed and diced

- 1 cup (3½oz/92g) diced cabbage

- 1 cup (35g) chopped kale

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1 cup pearl barley

1/4 tsp smoked paprika

salt and pepper to taste

1. Put the 8 cups broth and dry beans in the slow cooker and cook on High for 2 hours.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasionally so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the fresh mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the barley, bay leaves, crumbled shiitake and herbs and set the cooker on Low and cook for another 2 to 4 hours. Replenishing the liquid with more stock or water as needed. Barley drinks steadily; add liquid in small amounts rather than all at once.. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.
12. Serve with a mixed green salad to improve the LHSS score.

Mary Ball Washington's Gingerbread from 1784 - Untested

MARY BALL WASHINGTON’S

GINGERBREAD, 1784.

This recipe was found in an old, worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe.

1/2 cup butter 

1/2 cup dark brown sugar, firmly packed

1/2 cup light molasses

1/2 cup honey

1/4 cup sherry

1/2 cup warm milk

3 cups sifted all-purpose flour

2 Tbsps. ground ginger

1.5 tsps. ground cinnamon

1.5 tsps. ground mace

1.5 tsps. ground nutmeg

1 tsps. cream of tartar

3 eggs, well beaten

2 Tbsps. grated orange rind

1/4 cup orange juice

1 cup sultanas or raisins

1 teaspoon baking soda

2 Tbsps. warm water

1. Heat oven to 350°. 
2. Grease 13x9x2" pan; line with wax paper; grease paper.
3. Cream butter until light. Add brown sugar; beat well. 
4. Add molasses, honey, sherry and milk. Beat very well. 
5. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. 
6. Add orange rind and juice, raisins and baking soda dissolved in warm water. 
7. Pour into prepared pan. 
8. Bake 45 to 50 minutes or until cake is firm in center. 
9. Cut into squares. 
10. Makes 12 servings.

Granola III - Frankensteined - Testing

1 - I'm trying to combine the Granola I and Granola II recipes. I like the flavor of Granola I but the clumping habit of Granola II. If I want MORE clumping, add 1 Tbsp syrup and 1 more egg white.

2 - Made it again but didn't add the extra maple syrup or egg white. Putting it in the recipe now.

Number of portions: 16
Serving size: 57 g
Calories per serving: 236 kcal
Speed: Slow Food
Experienced cook (active time): 12–15 min
Novice cook (active time): 18–22 min
Total elapsed time: 1 hr 45 min – 2 hr 30 min
LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

½ cup (65g) roasted hazelnuts (divided, ¼ cup ground into coarse sand, ¼ cup chopped)

½ cup dried fruit 

1 tsp poudre douce

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked to frothy (TRY ADDING 1 more)

¼ cup oil (50g) (your choice)

¼ cup maple syrup (75g) (or honey) (TRY ADDING 1 more TBSP)

1½ tsp flavouring (vanilla etc.)

1. Preheat oven to 280trying 300°F. Line a large sheet with parchment.
2. Take ¼ cup of your hazelnuts and pulse to a coarse, sandy texture.
3. Mix this back in with the rest.
4. In a large bowl combine oats, seeds, chopped + pulsed hazelnuts, brown sugar, spices + salt, dried fruit.
5. In another bowl whisk the eggs until foamy, then fold in the oil and maple syrup.
6. Pour the wet mixture into the dry and massage with your hands to coat evenly.
7. Spread granola ½–¾ inch thick on your parchment-lined tray.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Leave a small “donut hole” in the centre for airflow.
10. Bake at 280°F for 45 min, do not stir.
11. Check at 35 min to ensure it's not burning.
12. Turn the oven off, prop the door open, and let the granola sit until fully cool.
13. Break into clusters and store in an airtight container.

Spritz Cookies - Untested

Ingredients from a headstone

Instructions here: https://sallysbakingaddiction.com/spritz-cookies/

1 cup butter

3/4 cup sugar

1 tsp vanilla

1 egg

2 1/4 cups flour

1/2 tsp baking powder

1/8 tsp salt

Preheat oven to 350°F (177°C).

Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface. 

1. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
3. Press the dough: Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the cold lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.
4. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
5. Bake until very lightly browned on the edges, 7–9 minutes.
6. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
7. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Wheat Berry Salad - Untested

https://www.fooddaycanada.ca/recipes/fabulous-wheat-berry-salad

1 cup (250 mL) wheat berries

3/4 cup (175 mL) brown rice

1 cup (250 mL) pot barley

4 green onions, thinly sliced

1 sweet red pepper, seeded and diced

1/3 cup (75 mL) raisins (cranberries?)

1/2 cup (125 mL) roasted hazelnuts, chopped

1/2 cup (125 mL) toasted sunflower seeds

Dressing:

1/4 cup (60 mL) canola oil

1/4 cup (60 mL) soy sauce

1/4 cup (60 mL) lemon juice

1 Tbsp (15 mL) Dijon mustard

2 cloves garlic, minced

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground pepper

1. In saucepan of boiling salt water, cover and simmer wheat berries until tender but firm, about 1 1/4 hours. Drain.
2. Meanwhile, in separate saucepan of boiling salt water, cover and simmer brown rice until tender and most grains will split, about 45 minutes. Drain.
3. In a third saucepan of boiling salted water, cover and simmer barley, stirring occasionally, until tender about 20 minutes. Drain.
4. Dressing: In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, wild rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in hazelnuts and sunflower seeds.

Makes 8 to 10 servings

Edwards' Vinaigrette - Testing

This is a gift from a visitor, who shared his family's salad dressing recipe, hence the name, for the family.

1/4 cup + 3 Tbsps. extra virgin olive oil 

2 Tbsps. balsamic vinegar 

2 garlic cloves, pressed

1 tsp marjoram 

1 tblsp Dijon mustard 

Salt and pepper to taste 

1. Put all the ingredients in a small bottle and shake until emulsified.
2. This is for a large salad.

Autumn Grain & Green Salad - Untested

for 6 servings

3/4 cup cooked pearl barley (cooled)

4 cups mixed greens (baby spinach, frisée, or arugula)

1 small red cabbage leaf, thinly sliced

1 medium carrot, grated

1 small apple, finely diced

2–3 Tbsp toasted pumpkin seeds or sunflower seeds

2–3 Tbsp olive oil

1–2 Tbsp apple cider vinegar (or red wine vinegar)

1 tsp Dijon mustard

Salt & freshly ground black pepper to taste

1. In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper to make a simple vinaigrette.
2. In a large salad bowl, toss the cooled farro/barley with the greens, cabbage, carrot, and apple.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Sprinkle seeds on top just before serving for crunch.
5. Pairs will with Slowly Cooked Cabbage Salad

Minestra Di Fagioli - Untested

https://danbuettner.com/recipes/minestra-di-fagioli/

1 cup dried great northern beans

1⁄2 cup dried hull-less whole-grain barley (not pearled or semi-pearled barley)

6 cups (11⁄2 quarts) vegetable broth

2 medium yellow potatoes, peeled and cut into 1⁄2-inch chunks (about 1 cup)

1 medium yellow or white onion, chopped (about 1 cup)

2 medium celery stalks, thinly sliced (about 1⁄2 cup)

1 medium carrot, peeled and coarsely chopped (about 1⁄4 cup)

2 teaspoons minced garlic

1 teaspoon dried basil

1⁄2 teaspoon ground sage

1 (4-inch) fresh rosemary sprig

1 bay leaf

1⁄2 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped

2 tablespoons extra-virgin olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1. Soak the beans and barley in a large bowl of water at room temperature for 8 hours or up to 12 hours (that is, overnight).
2. Drain in a colander set in the sink and rinse well.
3. Put the beans and barley in a large pot or Dutch oven.
4. Add the broth, potatoes, onion, celery, carrot, garlic, basil, sage, rosemary, and bay leaf.
5. Set over high heat and bring to boil, stirring occasionally.
6. Reduce to low heat, cover, and simmer slowly until the beans and barley are tender, about 1 hour.
7. Discard the rosemary sprig and bay leaf; stir in the parsley, oil, salt, and pepper before serving.

Cooking Tips

– To enhance the flavors, sauté the onion, garlic, basil, and sage in 1 tablespoon olive oil until the onion is translucent but not browned, then add to the other ingredients before cooking.

– The soup freezes exceptionally well. Store in sealed, single-serving containers in the freezer for up to 4 months.

Curried Greens Inna Pan - Test 1

2 Tbsp ghee (or a mix of ghee + 1 tsp neutral oil if needed)

½ tsp mustard seeds

½ tsp cumin seeds

Pinch of asafœtida (hing)

1 small onion (4 oz / 115 g), thinly sliced

½ tsp turmeric powder 

1 bunch greens (8 oz / 225 g; beet tops, chard, spinach, or turnip greens), stems sliced thin, leaves cut into strips

½ cup stock (chicken, vegetable, or water)

Juice from ½ lime

½ tsp salt (or to taste)

½ small green chili, finely sliced (optional, adjust to taste)

1. Heat ghee in a wide pan over medium heat.
2. Add mustard seeds and cumin seeds; allow to pop.
3. Add asafœtida, then the sliced onion. Sauté until lightly golden.
4. Add turmeric (if using) and stems of the greens. Cook for 2–3 minutes, stirring occasionally.
5. Add the leafy greens, stock, salt, and green chili. Sauté until leaves are wilted but still bright green, stirring frequently.
6. Finish with lime juice, toss gently, and serve immediately.

Blackberry Shrub Mocktail - Untested

https://www.bonappetit.com/recipe/any-berry-shrub?srsltid=AfmBOooiymu3E2IjTzRoBpmowtI3D6qKQ2mDunIYemoVqq_RoeQ7DCEI

12 oz. blackberries

1½ cups (or more) sugar

1 cup (or more) vinegar (such as red wine, white wine, apple cider, white balsamic, or unseasoned rice)

Club soda (for serving)

Fresh berries and/or herb sprigs (for serving; optional)

1. Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).
2. Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl. Scrape any undissolved sugar left in jar into bowl.
3. Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week.
4. Shrub can be made 6 months ahead. Keep chilled.
5. For a refreshing nonalcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs if desired.

Pumpkin Curry - Untested

https://www.harighotra.co.uk/pumpkin-curry-recipe

500g pumpkin peeled and chopped into cubes,

1 tbsp vegetable oil,

½ tsp fenugreek seeds,

1 dried chilli (optional)

1 tsp cumin seeds,

1 tsp chilli powder,

1 tsp turmeric,

1 tsp coriander seeds, crushed

1 green chilli, chopped

1 tsp salt

1 tsp sugar (optional)

1 green chilli, sliced (optional)

2 tsp amchoor or 1 tbsp tamarind water

Handful of fresh coriander 

1. Heat oil on a gentle heat and add the cumin and fenugreek seeds and 1 dried chilli until they splutter.
2. Reduce the heat and add chilli powder, turmeric, coriander and fry for five minutes.
3. Stir in the fresh green chillies, pumpkin, salt and sugar (optional).
4. Cover and cook for 20 minutes until soft, stirring occasionally.
5. If there is a lot of moisture in the dish, increase the heat and stir until the consistency is thick and lovely.
6. Remove from the heat and add the split chillies and amchoor or tamarind. If using a block of tamarind take a 5cm piece and rehydrate in approx. 100ml of boiling water. Sieve, discard the solids and use the water. Stir to absorb.
7. Garnish with a handful of coriander.

Persian Noodle Soup (Ash Reshteh) - Untested

https://www.101cookbooks.com/new-year-noodle-soup/#recipe

2 Tbsps. olive oil
1 onion, thinly sliced
1 long red chili OR green serrano chile, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
8 1/2 cups / 2 liters good-tasting vegetable stock/broth or water
100 g / 3.5 oz French lentils, green lentils, yellow split peas or brown lentils
one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned
2 cups / 350g cooked cranberry beans or borlotti beans
2 teaspoons fine grain sea salt, or to taste
120 g thin egg noodles, linguine, or spaghetti, fresh or dried
3 1/2 oz / 100g / one large bundle fresh spinach leaves, trimmed and finely shredded
1/2 cup finely chopped cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime, plus more to tasted
Toppings:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
1/2 cup sour cream, creme fraiche, full fat yogurt or liquid kashk
50 g / scant 2 ounces of toasted, chopped walnuts

1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, 8 minutes or so. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the broth/stock. Bring to a boil and add the lentils (or split peas) to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Bring to a simmer.
2. In the meantime, prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and deeply caramelized (see above photos for color reference), 8 - 10+ minutes. Set aside with the sour cream and chopped walnuts.
3. A few minutes before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking, adding more salt if needed.
4. Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream, and a sprinkling of walnuts.

2 Yogurt Cheese Pastas - Untested

https://blue-kitchen.com/2023/04/12/labneh-pasta-with-peas/

4 slices bacon

8 ounces linguine or other long pasta

1 cup frozen peas

3/4 cup labneh (or use full-fat Greek yogurt—see Kitchen Notes)

zest of 1 lemon

1 tablespoon lemon juice

3/4 cup grated Parmesan, plus a little more

salt and freshly ground black pepper

1. Fry the bacon until crisp. Drain on a paper towel; crumble the bacon when it has cooled.
2. Bring a large pot of salted water to boil and cook pasta according to package instructions. About 3 minutes before it’s done, stir in frozen peas. When pasta is ready, drain it, reserving 1 cup of pasta water. Return pasta and peas to pot.
3. Add labneh, lemon zest and lemon juice to pasta and toss to combine. Add pasta water a bit at a time to loosen up the labneh, as needed. Add 3/4 cup Parmesan, bacon and a generous grind of pepper, and toss to combine. Taste and adjust seasoning with salt.
4. Divide between 2 shallow pasta bowls and top with a little more Parmesan. Serve.

OR OR OR

https://www.petersom.com/theextrataste/one-pot-creamy-labneh-lemon-pasta-with-herbs-and-peas

1 lb. short tubular pasta such as paccheri or calamari (also known as calamarata)

Zest and juice of 2 lemons, plus more zest for finishing

¾ cup labneh or full-fat Greek yogurt

¼ cup grated pecorino, plus more for garnish

1 tbsp olive oil, plus more for finishing

1 cup frozen peas

¼ tsp freshly ground black pepper

2 tbsp minced chives

1 tbsp minced mint leaves

2 tbsp minced parsley

Kosher salt and freshly ground black pepper

1. Cook pasta according to package instructions in well-salted water until al dente. Drain, reserving 1/2 cup of cooking liquid. Return pasta to pot and immediately add lemon, lemon zest, labneh, pecorino, olive oil, peas, chives, mint and parsley. Add pasta water, season with salt and pepper and stir to combine until pasta is well coated. 
2. Transfer to a serving platter or spoon into bowls. Garnish with lemon zest, finish with pecorino and a bit more black pepper and serve immediately.

Roast Cabbage Slices - Untested

I got this off of the new AI search on Chrome. I generally prefer to give a real web site the hit, but this is just meant to test an idea for another recipe, so I'm saving myself the step. The search was for Cabbage Steaks, but I don't hold with calling vegetables after cuts of meat. Let veggies be veggies! Who are you trying to fool, anyway?

Number of portions: 6–8 (avg. 7)
Serving size: ~140 g
Calories per serving: ~69 kcal
Speed: Everyday Dish
Experienced cook (active): ~8 minutes
Novice cook (active): 15–18 minutes
Total elapsed time: 32–35 minutes
LHSS Score: 5.65 / 10

1 large head of green cabbage cut into 1" thick rounds

2 Tbsp. olive oil or Melted Bacon Grease (for deeper flavor)

½ tsp. salt, or to taste

¼ tsp. black pepper, or to taste

1. Prep the oven and cabbage: Preheat your oven to 400°F (200°C). 
2. Line a large, rimmed baking sheet with parchment paper or lightly grease it. Place the cabbage steaks in a single layer on the pan, leaving some space between them.
3. Brush both sides of each cabbage steak evenly with the oil and season with salt and pepper.
4. Bake for 15 minutes, then flip and roast another 15 minutes, or until the edges are golden brown and crispy. For extra crispiness, you can broil for the last 1–2 minutes, watching closely to prevent burning.
5. Remove from the oven. Garnish with fresh herbs or a squeeze of lemon juice, and serve warm. 

Oatmeal Cookies - Testing

I cobbled this together from several sources that I can't remember! I think one of the was the base for date squares. Use rolled oats, not quick cook! Lower down is the original much larger recipe.

1 - I'm changing lots. Going with room temperature butter instead of melted, mixed in with sugar, then oil and vanilla, followed by oats, then mix together flour, b.s. and salt and adding that last. I made it with the melted butter and it was a bit of a mess, then I realized that I don't need to melt the stuff at all!

2 - Much better, more flavorful, but I overcooked them a bit, the became a bit hard. I was distracted and forgot to take them out of the oven when the 12 minute timer rang.

Makes ~40 cookies (1 oz / 28 g each)

335 g butter, room temperature

250 g brown sugar 

1½ Tbsps. oil 

1½ Tbsps. vanilla 

235 g oats (old-fashioned or large-flake)

330 g flour

1½ tsps. baking soda 

2 tsps. salt 

1. Preheat oven to 375°C. 
2. In a stand mixer whip the butter and sugar together. 
3. Add oil and vanilla.
4. Next to go in are the rolled oats.
5. In a separate bowl combine the flour, baking soda and salt.
6. Add this dry mix to the mixer bowl and mix until everything is combine.
7. Line baking sheets with parchment.
8. Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.
9. Mix dry ingredients: flour, oats, sugar, baking soda, salt.
10. Add wet to dry, stir until fully incorporated. Dough will be thick.
11. Spoon out 1oz balls and flatten halfway.
12. Bake 10–12 minutes, until edges are golden.

Makes 100 cookies (1 oz / 28 g each)

3½c 790g melted butter

¼ cup oil 

1 Tbsp vanilla 

550g oats 

775g flour 

675g 400g BROWN sugar 

1 tbsp, 2 tsp soda 

1 tbsp, 2 tsp salt

1. Preheat oven to 375°C. Line baking sheets with parchment.
2. Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.
3. Mix dry ingredients: flour, oats, sugar, baking soda, salt.
4. Add wet to dry, stir until fully incorporated. Dough will be thick.
5. Spoon out 1oz balls and flatten halfway.
6. Bake 10–12 minutes, until edges are golden.

Fig & Goat Cheese Galette with Caramelized Onions - Testing

https://www.ladycoquillette.fr/2019/09/22/tarte-rustique-aux-figues-ch%C3%A8vre-frais-oignons-confits/

Serves 4 

Prep: 30 min 

Cook: 1 hour 

Rest: 1 hour

1 pie dough 

Olive oil or butter for cooking

2 large red onions

1 yellow onion

Generous pinch of salt

1 tsp honey

1 tsp balsamic vinegar

5 oz fresh goat cheese (like chèvre, soft style)

About 12 fresh figs (approx. 500g)

1 tsp olive oil, plus a little for drizzling

Salt & freshly ground black pepper

1 pinch Herbes de Provence

1 egg yolk + a splash of milk

1 Tbsp mixed seeds (sesame, sunflower, pumpkin — your choice)

1. Peel and thinly slice the onions.
2. Heat a little oil or butter in a large skillet over medium heat.
3. Cook onions with a good pinch of salt, stirring regularly until very soft and turning brown. If they begin to stick, add a splash of water.
4. Add the honey and balsamic, cook a few more minutes.
5. Taste and adjust seasoning if needed.
6. Preheat oven to 350°F (180°C).
7. Roll out the dough into a thin circle about 16" across.
8. Transfer dough to a baking sheet.
9. Poke the dough all over with a fork.
10. Leaving a 2-inch border around the edge, spread the caramelized onions in the centre of the dough.
11. Crumble the goat cheese over top.
12. Wash figs and cut into quarters.
13. Arrange them nicely over the onion-cheese mixture.
14. Drizzle figs lightly with olive oil.
15. Season with Herbes de Provence, salt, and pepper.
16. Fold the edge of the crust up over the filling, pleating as you go to form a rustic galette.
17. Brush crust with the egg wash and sprinkle with seeds.
18. Bake about 30 minutes.
19. If the crust needs more crisping, slide the galette off the parchment directly onto the oven rack and bake an additional 10 minutes.
20. Best enjoyed warm with a crisp green salad.

Clafoutis aux figues - Testing

1 - This doesn't come from any particular recipe, I've thrown a bunch of things together. So if it works or not, it's all on me! Hah!

12 fresh figs, approx 500g

3 eggs

pinch of salt

110 g (1/2 cup) sugar

100 g (3/4 cup) flour

1 cup milk

1/4 cup yogurt cheese/labneh

2 tsps vanilla

A pinch of cinnamon

1. Cut the figs in half and place them cut-side down in the baking dish.
2. Preheat the oven to 375 °F. Grease a glass pie dish in advance.
3. Beat the eggs with the pinch of salt until starting to foam. Whisk in the sugar and flour.
4. In a separate bowl whisk together the milk and yogurt cheese.
5. Gradually add the milk mixture, whisking until you obtain a smooth consistency. 
6. Mix in the vanilla and the pinch of cinnamon.
7. Arrange the figs in a single layer on the bottom of the greased pie dish.
8. Pour the batter over the figs - they should all be under the batter and they may move as you pour, so it's no big deal to nudge things back into place afterwards.
9. Bake for 45-55 minutes or until the batter is nice and golden.
10. Allow to cool before serving, either at room temperature or cold.
11. Optionally, you could powder the surface with icing sugar.

Rice Noodle Duck Soup - Testing

Ingredients (for ~4 servings):

1 tbsp olive oil

1 onion (6oz/170g) diced

2 cloves garlic, minced

2 stalks celery, diced

2 carrots (6oz) diced

1 cup mushrooms (2.5oz/70g) sliced

1 small potato or parsnip, diced

5 cups duck broth

1 bay leaf + 1 sprig thyme

Salt & pepper to taste

2 cups greens (spinach, kale, bok choy)

Optional: 1 tbsp soy sauce / tamari

3-5oz rice vermicelli

1. Heat oil in a large pot. Sauté onion, garlic, celery, carrot until softened.
2. Add mushrooms and cook 2 more minutes.
3. Add diced potato/parsnip, then pour in duck broth. Add bay leaf and thyme.
4. Bring to simmer, cook until root vegetables are tender (10–15 min).
5. Remove bay leaf & thyme stem. Stir in greens; cook until wilted (1–2 min).
6. Add soy sauce (if using), salt & pepper to taste.
7. If using noodles or rice, place in bowls and ladle soup over. For dry rice vermicelli leave to rehydrate for a few minutes and eat in one go, as they do not keep well.

Bocconotti di crema (Baked Cream Filled Pastries) - Testing

http://www.italyrevisited.org/recipe/calcioni/4707

1 - these were delicious but I have to refine my technique. I used muffin tins which worked pretty well, but if I'm adding these to my repertoire getting the proper little plates would be nice. The pastry lids either cracked or popped open, and I may not have put in enough pastry cream. Oh, I used my own pastry cream recipe which seemed fine but I may want to compare with this recipe.

Originated from: Molise, Italy

For the pastry dough

300 grams (about 10 1/2 ounces) white flour

120 grams (about 4 1/2 ounces) butter, room temperature, cut into small pieces

100 grams (about 3 1/2 ounces) sugar

3 egg yolks

a tablespoon of milk

For the stuffing

5 cups milk, warm

half a lemon

4 egg yolks

70 grams (about 2 1/3 ounces) caster sugar

60 grams (about 2 ounces) white flour

20 grams (about 2/3 of an ounce) butter

Sour black [amareno] cherries in syrup

For topping

icing sugar

1. Make the pastry dough by first cutting the flour with butter, employing your fingertips to make it into a grainy paste, then add the rest of the ingredients, kneading the dough until it is malleable, adding a touch more milk if too firm.
2. Form the dough into a ball. Wrap in plastic wrap and let it rest in the fridge for 30 minutes.

To make the filling

1. Meanwhile beat the egg yolks with the sugar, add the flour, then the milk.
2. Using a double boiler, heat up the mixture, let it thicken and cook until it has the consistency of a cream.
3. Turn off heat and let it cool.
4. To make the pastries
5. Take the dough and roll it out using a rolling pin.
6. Line the greased molds with the pastry dough.
7. Fill the lined molds with cream, then with some sour black cherries in syrup.
8. Cover the molds with rolled out pastry dough, sealing the edges with your fingertips and prick the surface with a toothpick.
9. Arrange the molds on a baking sheet and bake at 190 C. degrees oven for about 25 minutes.
10. Remove and cool.
11. Before serving sprinkle with icing sugar.

Lemon Tarts - Untested

I wonder if I can do the same but just using my own lemon custard pie.

From Fountain Avenue Kitchen

PREP TIME: 15 MINUTESCOOK TIME: 25 MINUTES (PLUS 2 HOURS COOLING)

TOTAL TIME: 40 MINUTES (PLUS 2 HOURS COOLING)

YIELD: 18 MINI PIES

INGREDIENTS FOR THE CRUST:

1½ cups almond meal (144g if using almond flour; 168g if using meal)

¼ tsp salt

½ tsp cinnamon

¼ tsp baking soda

2 Tbsps. (24g) sugar

¼ cup (56g) butter, melted

1 Tbsp (14ml) water

INGREDIENTS FOR THE LEMON FILLING:

2 (2*14oz) cans sweetened condensed milk

¾ cup (6oz) lemon juice*

4 large egg yolks

Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts

 

THE CRUST:

1. Preheat the oven to 350℉. Place liners in an ungreased muffin tin.
2. Whisk the dry ingredients together. Then add the melted butter or coconut oil and water.
3. Mix until well combined.
4. Add about 1 tablespoon crust to the bottom of each liner. Using your fingers or the base of a ¼ cup measuring cup, firmly press the crust into the bottom of the liner.*
5. Cook crust for 10 minutes or until lightly golden brown.
6. Store in the refrigerator for up to one week.

THE LEMON FILLING:

1. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
2. When crusts come out of the oven, evenly pour the filling into the baked crusts using a small ladle, ¼ cup measure, or a spoon. All the filling will be used.
3. Bake for 15-17 minutes or until set. The pies can wiggle a little but should be fully set.
4. Allow to cool (about an hour), and then take the lined pies out of tin and put in the fridge to chill.
5. Before serving, top with whipped cream and optional garnishes of choice.

NOTES

*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.

**This recipe can be halved to fill 12 pies but but there will be a smaller layer of crust-to-filling ratio. The recipe, as written, can also stretch to fill 24 pies. In this case the ratio of crust to filling will be smaller, and the pies will be smaller overall.

Duck Broth Ideas

Here are several recipe styles that work well with a rich broth like duck:

Vegetable and noodle soup

Grain or barley/risotto-style soups

Miso or Asian-style brothy soups

Egg-drop / ribboned-egg soups

Clear consommé-style with vegetables / dumplings

Below are a few example recipes (or recipe ideas) you can adapt so they do not require meat.

Example Recipe: “Vegetable Duck Soup – Meatless Version”

Based on a “vegetable duck soup” template:

Use your duck broth (say 4–6 cups)

Add a mix of diced vegetables (onion, celery, carrot, leeks, parsnip, potato, turnip)

Add mushrooms (e.g. cremini, shiitake) for extra umami

Add leafy greens late in cooking (bok choy, spinach, kale)

Season with herbs (thyme, bay leaf, parsley)

Optionally finish with a splash of soy sauce or tamari (to deepen umami)

1. In a pot, sauté onion / garlic / celery / carrot in a little oil until softened.
2. Add mushrooms and continue sautéing briefly.
3. Pour in duck broth (diluted if needed), bring to a simmer.
4. Add root vegetables or potatoes, cook until tender.
5. In last few minutes, add greens (so they don’t overcook).
6. Taste and adjust with salt, pepper, maybe a bit of acid (lemon, vinegar) or soy sauce.
7. Serve with crusty bread, or add cooked noodles, rice, or dumplings if desired.

Example: Asian-style Brothy Soup (inspired by noodle soups / pho-style)

Given that duck broth is richly flavored, you can use it in a noodle soup, but omit the meat.

Adapted from a recipe discussion:

One commenter suggested substituting duck stock in a pho-style recipe. 

Reddit

1. Aromatics: char onion and ginger, add star anise, cinnamon stick, cloves
2. Strain the aromatics out
3. Add cooked noodles (rice noodles, glass noodles, etc.)
4. Add vegetables like bok choy, bean sprouts, thinly sliced mushrooms, scallions, cilantro
5. Optionally, you can drop in tofu or soft boiled egg
6. Finish with lime, chili slices, fish sauce (or substitute) or soy sauce
7. This gives you a flavorful broth-forward bowl without any meat.

Example: Egg-Drop / Ribboned Egg Soup

You can make a simple duck-based egg-drop soup:

1. Bring your duck broth to a gentle simmer
2. Whisk eggs and slowly drizzle into the simmering broth while stirring, creating “ribbons” of cooked egg
3. Add green onion / scallion, a little sesame oil, maybe some tofu cubes
4. Season with salt, white pepper
5. This is basically the same as classic egg-drop soup (often made with chicken stock) but replacing with duck broth. 

Wikipedia

Example: Clear Soup with Dumplings or “Consommé-style” Vegetable Garnishes

1. If your broth is already very clear (or can be clarified), you can serve it with delicate vegetable garnishes or small dumplings, allowing the broth flavor to shine.
2. Clarify the broth (if needed) by straining / skimming
3. For garnish, julienne vegetables (carrot, zucchini), blanch them
4. Drop in small dumplings (vegetable, spinach, or tofu dumplings)
5. Garnish with herbs (chive, parsley)
6. This approach is elegant and lets the duck broth be the star.

Lemon Water Spaghetti - Untested

https://www.the-pasta-project.com/lemon-water-spaghetti-pasta-recipe/#recipe

1lb spaghetti or linguine

6 lemons (plus one small flat teaspoon lemon zest) preferable organic and unwaxed

7 oz provolone del Monaco or other types of provolone dolce or Parmigiano Reggiano

2 handful fresh basil leaves

4.5 cups water

(1/4 cup) 6-8 tbsp extra virgin olive oil

salt to taste

black pepper to taste

lemon leaves optional

1. Wash the lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 4 cups of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
2. Strain the lemon-infused water into a small pot and bring to a boil.
3. In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1/4 cup of olive oil, and a pinch of salt. Bring to a boil.
4. Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
5. Once the pasta is cooked, remove from heat. Stir in a teaspoon of lemon zest from another lemon), grated cheese, and 1-2 tablespoons of olive oil.
6. Add the chopped basil and stir again.
7. Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.

Pumpkin Curry - Untested

https://www.food.com/recipe/caribbean-pumpkin-curry-colombo-de-giraumon-136138 

2 Tbsps. vegetable oil

2 Tbsps. unsalted butter

1⁄4lb bacon, chopped

1 medium onion, chopped

1 green pepper, chopped

1 tsp. curry powder

1⁄4 tsp ground cloves

2 medium tomatoes, peeled and chopped

1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes

salt

pepper, to taste

1 large garlic clove, crushed

1. Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
2. Add the curry powder and cook, stirring for a minute or two.
3. Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
4. When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
5. There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

Beer Bread - Untested

I don't know where this came from! But it's some sort of bread, and it looks like it's from a French site.

Makes 2 loaves

500g flour

33 cl amber beer

7g dry active yeast 

2 Tbsps. olive oil

1 tsp. salt

Temps total : 5 h 25 min

45 min

Cuisson :

40 min

Repos :

4 h 0 min

In a large bowl combine the flour and yeast. 

Make a well in the middle and add the oil and beer.

Use a wooden spoon to combine and then use your hands to knead until a ball forms (about 10 minutes).

Add the salt and continue to knead, folding the dough frequently. The dough must  easily come away from the sides and be elastic (about 15 minutes). Place the dough ball in a large salad bowl slightly powdery with flour then cover it with a clean and humid cloth before letting it lift at room temperature sheltered from the tunes for 2 to 3 hours (it must double volume).

The Pie from The Ocean at the End of the Lane - Untested

I'm trying to reproduce the pie described in the Ocean at the End of the Lane by Neil Gaiman

"For dessert there was a pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home."

This is close and seems like a good starting point.

http://www.barbaricgulp.com/2014/05/apple-custard-pie-with-brandied-raisins.html

Chicken Parmesan - Untested

https://www.lacucinaitaliana.it/ricetta/parmigiana-di-pollo/

https://www.soscuisine.com/ricetta/pollo-parmigiana

1 clove garlic, cut in half

500g tomato puree

500-600g chicken breast, sliced

3 eggs

250g (100g+150g)grated Parmigiano Reggiano 

200g panko bread (alternatively crumbled and toasted sandwich bread)

1/4 cup flour

400g mozzarella for pizza, diced

1/4 cup peanut oil

basil

extra virgin olive oil

sugar

salt

pepper

1. Cut the breast into very thin escalopes. Flatten the slices between two sheets of plastic wrap using a rolling pin or a meat tenderizer.
2. Sauté 1 clove of garlic, cut in half, in a pan with a drizzle of oil; after 1 minute, remove it, add the tomato puree, and cook for 10-15 minutes with a pinch of salt, pepper, and sugar, allowing the sauce to reduce.
3. Beat the eggs with a pinch of salt. 
4. Mix the panko breadcrumbs with 100g of grated Parmesan cheese. 
5. Dredge the chicken breasts first in the flour, then in the beaten eggs, and finally in the panko and Parmesan mixture.
6. You'll be frying these twice.
7. First fry them in plenty of peanut oil for about 3 minutes. 
8. Then dip them in the eggs and then in the panko breadcrumbs again. Let them rest for 10 minutes, so that the gluten will stick the coating to the meat, then fry again for about 3-4 minutes, until golden brown.
9. Spread 1 Tbsp. of sauce on the bottom of a 30x20 cm baking dish, arrange the chicken slices, add more sauce, diced mozzarella, Parmesan cheese, and 2 fresh basil leaves. Continue in this order, adding another layer of chicken, sauce, and cheeses.
10. Bake at 350°F for 10 minutes, then raise the rack a little and grill at 475-500°C for 4-5 minutes.
11. Allow to sit on the counter for 10 minutes before serving.

Rotoli-di-pasta - Testing

https://www.food.com/recipe/rotoli-di-pasta-or-pasta-rolls-362286

1 - I made this years ago with surprisingly delicious results.

2 cups flour

2 eggs

5 cups spinach or Swiss Chard, ribs removed, fresh

2 cups ricotta cheese

1 cup parmesan cheese, fresh grated

1 teaspoon nutmeg

cheesecloth

2 cups marinara sauce

1. Sauté the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg.
2. Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky.
3. Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease.
4. Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes.
5. Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels.
6. To serve, ladle some sauce on a plate and serve to 'wheel's per person.

Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture.

Goes best with a light red dinner wine or a rose.

Cream of Cilantro Soup - Untested

https://chatelaine.com/recipe/stovetop-cooking-method/crazy-good-cilantro-soup/

2 bunches cilantro, stems trimmed about 2 inches and washed well

2 cups chicken broth

2 tsp olive oil

1 cup slivered blanched almonds 

2 tbsp butter

1 small onion, about 1/3 cup

1 small leek, white part only, chopped, about 1 cup

1 garlic clove

2 tbsp flour

1/4 cup dry white wine

1 1/2 cups  milk

1/2 tsp salt

Mexican crema or creme fraiche, optional

1. Blanch the cilantro in boiling water for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
2. Add broth and blend until puréed. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.

Fennel Frond Oil - Untested

From Monet's Kitchen by Claire Joyes, pg 142

? Olive oil

1 lemon

1/8 tsp chilli flakes

?# Garlic cloves

Salt and pepper

To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Let it meld together for an hour or so, then strain. Season with salt and pepper, use as a drizzle on the cooked fish as well as on the onion/fennel bed you roast the fish on. Keep the rest in the fridge to use again.

OTHER RECIPE USING FENNEL FRONDS

- You can chop the fronds with lemon zest and kosher salt; use this as a rub for roast pork. (You can add crushed garlic if you want.)

- In Beijing I've eaten vegetable dumplings stuffed with chopped fennel fronds, bits of dried tofu, maybe black mushroom? They're delicious.

- simmer the fronds with sliced onions, garlic, carrots, and a bouquet de garnis, then strain and use it when you puree a broccoli soup!

Baked Beans a la Brayonne - Testing

https://thebitehouse.com/blog/2012/02/02/ployes-and-maple-syrup-baked-beans

1 - The Ployes were not very exciting. So I'm trying this other baked bean recipe. I'm using the slow cooker, so I didn't soak the beans overnight, although now that I read the recipe it would likely be a good idea to soak them since one of the instructions is to cover them with water. If I just do that with dry beans, they'll soak up some of the water so that just covering them won't provide enough liquid! Agh! I'm also using the spicing for this Chili Sauce recipe instead of buying the stuff. Only the spices and the vinegar since the tomato and onion is already present in the other ingredients.

2 - This continues to be good, and I'd like to reduce the sweetness. I'm reducing the amount of maple syrup to 1/3 cup.

3 - I've made some not inconsiderable changes that worked out really nicely. I'm removing the 'ployes' pancakes from the recipe and just concentrating on the baked beans. In fact, I made them with this new version without the salt pork and it was delicious. Ergo, the salt pork can become optional, and I can have 2 LHSS scores to check the difference. FINALLY, since instead of using chili sauce I just put in the ingredients used to make chili sauce (which worked) I'd like to see if I can do the same for the ketchup!

From the Brayons (people living in northwest of New-Brunswick)

2lb/900g small beans 

10–12 cups water

7oz/200g salt pork

3 onions (18oz/510g)

1 cup (10oz/280g) ketchup

⅓ cup (3.9oz/110g) maple syrup

¼ cup (1.8oz/50g) brown sugar (TRY 2 Tbsp/30g)

¼ cup (3oz/85g) molasses

¼ cup (2oz/56g) tomato sauce or 1 Tbsp tomato paste

2 Tbsp (1 oz / 28 g) Dijon mustard (TRY adding ½ Tbsp)

2 tsp (0.33oz/9g) balsamic vinegar (TRY increasing by 1–2 tsp)

NOT THIS 1½ tsp (0.21oz/6g) brown sugar

1½ tsp (0.26oz/7.5g) white vinegar

⅛ tsp chilli powder (TRY increasing to ¼ tsp)

Pinch (1/16 tsp) Allspice

Pinch (1/16 tsp) garlic powder

Pinch (1/16 tsp) onion powder

2 tsp (12g) salt — to taste 

Add 1–2 pinches (1/16 to 1/8 tsp) cayenne

SERVE WITH Cabbage Slaw and Bread

1. Soak the beans in cold water overnight. 
2. Mix all the other ingredients together. 
3. Drain the beans and add with the sauce. 
4. Put everything in a big pot or slow cooker, then add enough water to cover the beans. 
5. Cook 6 to 8 hours at 275 F covered or in slow cooker on low or medium for 6-8 hours, depending if you like them firm or soft. (in the slow cooker, it may take longer. My other baked bean recipe is for 9-10 hours)
6. Once cooked, add salt to taste.

Gateau Breton au blé noir (Buckwheat Cake) - Untested

 https://www.lesfoodies.com/felicia/recette/gateau-breton-au-ble-noir

For the cake:

140 g black wheat flour (buckwheat)

140 g of ordinary flour

1/2 tsp. salt 

1/4 tsp. cinnamon

240 g of butter at room temperature

200 g of sugar

4 large egg yolks

1 whole eggs

3/4 tsp. vanilla extract

2 tsp. brown rum

For frosting:

1 large egg yolk

1 Tbsp. milk

1/3 tsp. Fleur de Sel

1. Butter or oil a pie plate about 25 cm with removable background and preheat the oven to 350°F.
2. Mix together the buckwheat flour, wheat flour, salt and cinnamon.
3. By hand or mixer, beat the butter until it is light and frothy. Add the sugar and continue to beat until the mixture is homogeneous.
4. In a mixing bowl, beat with a fork the 4 egg yolks and the whole egg with vanilla and rum. 
5. Vigorously beat into the butter mixture.
6. Gently fold in the dry ingredients until just combined.
7. Evenly level the dough in the pie plate.
8. For the frosting, beat the egg yolk with the milk using a fork and brush on top of the cake. With a fork draw stripes as in the photo.
9. Sprinkle the top of the cake with the 1/3 tsp. of salt and bake for 45 minutes. Let cool completely before unmolding.

Buckwheat Cookies - Untested

https://www.nytimes.com/2004/09/01/style/dining/temptation-the-cookies-that-simply-would-not-go-for-a-ride.html

Time: 40 minutes

1 cup buckwheat flour 

1 cup all-purpose flour 

2/3 cup sugar 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

1 cup (2 sticks) unsalted butter, cut into cubes 

2 large egg yolks, beaten.

1. Heat oven to 325 degrees. 
2. Combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions. 
3. Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick. 
4. Bake biscuits 15 to 20 minutes, until golden around edges. 
5. Cool on a wire rack.

Yield: About 6 dozen cookies.

Athenaeus' Cheesecake - Untested

https://realgreekrecipes.blogspot.com/2013/10/cheesecake-from-ancient-greece.html

https://digventures.com/2015/09/recipe-how-to-make-your-very-own-ancient-greek-cheesecake/ 

https://www.tastinghistory.com/recipes/savillum?rq=cheesecake#recipe

Still trying to make sense of this. Want to make it using yogurt cheese (labneh).

Granola II - Testing

 

I'd really like to make granola, and the ingredients seem so luxurious. How can I make them more local-friendly?

1 - This is very rich, with the nuts and such and it does clump better, but the flavor of Granola I is better. 

1 cup roasted hazelnuts
1/2 cup raw walnut halves or pieces
1 1/4 cup rolled oats (not quick cooking)
2/3 cups mixed dried fruit
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
2 tsps. cinnamon
1/4 tsp salt
1/4 cup + 2 Tbsps. maple syrup
1/4 cup (or 2 Tbsps?) oil
2 tsps. vanilla extract

1. Set aside 1/2 of the almonds hazelnuts and 1/2 of the walnuts and process to a coarse sandlike texture in a food processor.
2. Fine chop the rest of the almonds and walnuts.
3. Mix everything together until uniform.
4. Use parchment paper in a cookie sheet, very sticky. 
5. Spread the granola into a 1/2" layer and press down lightly to slightly compact.
6. Bake 300F, 20 mins, stir, 30 minutes more.
7. Cool for at least an hour before breaking apart to store and eat.

Turnip and Potato Curry (Aloo Shalgam) - Untested

https://cookpad.com/eng/recipes/15969689

https://www.youtube.com/watch?v=1u2A-M0qsrc

2 turnips, peeled and cubed

1 potato, peeled and cubed

2 Tbsps. mild vegetable oil

1/4 tsp cumin seeds

Pinch asafetida (hing) powder

1 tomato chopped

1 tsp fresh ginger 

1 tbsp tomato paste

1/2 tsp turmeric

1 tsp Kashmiri Red Chilli Powder

1/2 tsp Sabzi Masala

1/2 tsp cumin powder

1/4 tsp coriander powder

Salt to taste (sugar?)

2 tbsp green peas

Garam Masala as garnish

Coriander leaves

1. Boil turnip and potato in salted water until cooked through, 10-15 mintues.
2. Heat oil in a pan and fry the turnip and potato lightly (?lightly browned?). Remove with a slotted spoon and set aside.
3. In the same oil, add the cumin seeds until they start to sizzle and brown. Quickly add the asafetida and the chopped tomato. Sauté till tomato is soft.
4. Add ginger paste, tomato puree, turmeric, red chilli powder, sabzi masala, cumin and coriander powder.
5. Add salt and sugar to taste.
6. Add green peas and fry on low to medium heat. 
7. Add the turnip and potato and fry for a minute.
8. Add the vegetable stock and 1/4 cup water or as needed. Boil till the broth is mostly evaporated.
9. Sprinkle garam masala and toss to mix well. Garnish with chopped coriander and serve hot as a side with dal and rice or with roti or paratha.

Turnip Curry, Shalgam Masala - Untested

https://www.diasporaco.com/blogs/recipes/romys-shalgam-bharta-turnip-curry?srsltid=AfmBOoqzYSoCdmNVYsZ5bKGgiDRkhOI7ye1sgwDAxoNcI6FEEKezHaj4

https://www.allrecipes.com/recipe/245730/spiced-turnips-shalgam-masala/

https://sindhirasoi.com/2010/09/my-favorite-turnips-and-a-request/

500g (1lb 2oz) turnips, peeled and cut into quarters

40g (1 ½ oz) ginger root, peeled and grated (shredded)

10 large garlic cloves, peeled and grated (shredded)

2 tsps. turmeric

1 ½ tsps. salt

2 Tbsps. + 2 tsps. melted ghee

1 tsp red chilli flakes (pref Guntur Sannam Chilli)

1 tsp cumin seed

1 tsp ground cumin

1 tsp ground coriander 

3 tsp cornmeal (polenta)

TO SERVE

Roti

1. Place the turnips in a large saucepan along with half the ginger, the garlic, 1 teaspoon turmeric, 1 teaspoon salt and 2 litres (70 fl oz/8 cups) water and bring to a boil. Reduce the heat and simmer until the turnips are soft and the water has reduced, around 40 minutes. Drain away the water, mash the turnips and set aside.
2. Heat half the ghee in a frying pan (skillet) and add the cumin seeds and the remaining ginger. Cook for 1 minute, then add the remaining salt and turmeric, plus the chilli powder and spices. Mix well. Add the mashed turnips and maize flour and mix to combine.
3. Cook over a low heat for at least 5 minutes, stirring, then pour over the rest of the melted ghee and remove from the heat.
4. I prefer to eat this dish with roti.

Table d'hôte #3 - Testing

Starter - 

Main - 

Side - 

Dessert - 

Creamy French Lentil Dal and Savory Rice.

Potato Curry

Yogurt Cake - Untested

https://groups.io/g/ebm-week/topic/children_s_yoghurt_cake/783955

Makes 12 muffin-sized cakes, or 1 loaf

½ yogurt (125 g)

1 cup sugar

2 eggs

Grated zest of 1 lemon

1½ cups flour

1½ tsps. baking powder

⅓ cup neutral-tasting oil or melted butter

Syrup

Orange or lemon juice

Sugar to taste 

1. Heat the oven to 350ºF/180ºC. 
2. Beat the yogurt and the sugar together in a bowl. 
3. Beat in the eggs and lemon zest. 
4. Sift the flour with the baking powder and beat in. 
5. Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured metal loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.
6. For the syrup, heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.

Baked Parmesan Onion Chips - Untested

https://www.youtube.com/shorts/p8OmXxi_hpU

Parmesan (how much to cover the bottom of a cookie sheet (dimensions of cookie sheet))

Onion (sliced mandolin thin, how many grams?) Don't separate the rings but lay down whole

Brush with Olive Oil

Season with salt and pepper

What temperature and for how long?

Preheat the oven to 425°F ?

For an hour? More? Less?

Cervelle de Canut - Test 3

Cervelles de Canut Laura Calder

https://food52.com/recipes/22768-cervelle-de-canut-fresh-cheese-with-fines-herbes

https://www.thekitchn.com/recipe-cervelles-des-canut-from-lyon-herb-flecked-cheese-spread-246239#post-recipe-9673

I'm looking for ways of using fresh labneh/fromage blanc that I'm making from full fat yogurt. I rediscovered notes I was taking from the Laura Calder tv show, and realized there's a whole bunch of stuff I was interested in that isn't represented in my recipe collection, likely because not long after I started the blog I saw the interview with her where she seems to be referring to an invitation I'd sent her, calling it 'creepy'. I still feel so much shame about that. Anyway, I'm using her recipe as the basis and Frankensteining with others. I think it can be more adaptable to herbs than what she indicates, especially looking at Food52's link.

1 - 2025-09-23: This worked great! The labneh and yogurt substitutions were super tasty. I used green onion tail instead of chives and thyme as the herb of choice. Light, refreshing, and I spread it on toast. I look forward to trying it on potatoes.

2 - 2025-09-30: Made it with tarragon which is good. Tried it over boiled potatoes, hot, and the texture isn't as smooth as sour cream, so likely not again. However, in writing this, I wonder about cold baby potatoes? 

3 - 2025-10-25: Allie and Rob liked it! Served it up with fresh bread which disappeared. Didn't have chives and it still worked, but definitely even better with chives. 

Number of portions: 7 servings

Serving size 50 g 

~74 calories per serving

QUICK

Experience cook 5 minutes

Novice cook 15 minutes

1 cup (250 g) fresh, plain fromage blanc or labneh

2 tbsp (30 ml) crème fraîche (or full-fat yogurt)

1 small shallot, very finely minced

1 garlic clove, very finely minced or even grated

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh herb of your choice, or any combination of thyme, rosemary, marjoram, tarragon,  chervil, savory

1 tbsp white wine vinegar

2 Tbsps. olive oil

Salt and freshly ground black pepper to taste

Serve with your choice of Radishes, toasted baguette slices, or boiled (cold baby) potatoes

1. Mincing the shallot very finely is key to ensuring it doesn't overwhelm the flavor of the fresh cheese.
2. In a small bowl, whisk together the white wine vinegar and olive oil.
3. In a separate bowl, gently combine the fromage blanc and crème fraîche until just mixed.
4. Fold in the minced shallot, garlic, chives, parsley and herbs. 
5. Pour the vinegar and olive oil dressing over the mixture and stir until combined.
6. Season to taste with the salt and pepper.
7. Transfer the cervelle de canut to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of fresh chives, and more freshly ground black pepper. 
8. Serve immediately with thinly sliced radishes, toasted baguette slices, or boiled potatoes. 

Marinara Sauce - Testing

https://asoutherngrace.blogspot.com/p/ingredients-2-tablespoons-olive-oil-1.html

1 - The weight of the tomatoes is something I found in my research. Seems to be right.

2 Tbsps. olive oil

1 onion (6oz/170g) diced

3 celery ribs, diced

8 cups whole tomatoes, peeled and cored (3.25lbs)

3 Tbsps. tomato paste

1/2 tsp salt

1/2 tsp black pepper

2 Tbsps. granulated sugar

1/4 cup fresh basil, julienned (2 Tbsps., 2 tsps.)

2 tsps. dried oregano

1 tsp garlic powder

Pinch of baking soda, if needed

1. In a medium pot, heat the olive oil over medium heat. Add the onions and celery and cook for 8 to 10 minutes, stirring occasionally.
2. Bust up the tomatoes so that the juices are released and they are partially broken up; add to the pot and stir.
3. Add the tomato paste, salt, pepper, sugar, and herbs; stir to combine.
4. Reduce the heat to low and simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
5. Adjust the sauce for seasonings; add a small pinch of baking soda if it seems too acidic.

Pizza Dijonnaise - Test 1

https://four-a-pizzas.fr/pizza-dijonnaise/

1 - First try was really good. I love it that Dijon mustard makes a good pizza sauce! I changed the onion and lardons instructions from the original, opting for pre-cooked and caramelized instead of raw on top. However, I will want to try it like that as well.

2 - Interesting. Made it a second time but on a larger pizza and the mustard flavor was way too strong. If I remember correctly, the first time I made it it cooked a bit longer, and the cheese was more melted, almost toasted, which may have permitted for more combination of mustard and cheese, modulating the sharpness of the mustard. Perhaps for the last few minutes turning on the broiler for more direct heat from the top instead of leaving the pizza in longer to get that toasted cheese effect?

100g bacon cut into lardons 

1 onion (6oz/170g) finely sliced 

Pizza dough

3 Tbsps. Dijon

150g Emmenthal, Comté or mozzarella, grated

Herbes de Provence

Black pepper

1. Heat a sauce pot or dutch oven over medium-low heat and add the lardons. When they start to sweat, add the onion. Cook all together until the onion caramelizes.
2. Stretch out your pizza dough. Leaving about 1" around the edges, spread the mustard across the surface of the disc of dough. Sprinkle with the herbes de Provence.
3. Sprinkle all the cheese evenly over the mustard, then the onion and lardons mixture on top.
4. Add a few grinds of black pepper as the last step.
5. Cook according to your pizza dough recipe instructions (plus SEE COMMENT 2 ABOVE.

Brown Butter Chocolate Chip Cookies - Testing

https://aflavorfulbite.com/brown-butter-chocolate-chip-cookies/#recipe

1 - I really liked these! I think the browned butter creates the flavor of the browning that happens around the edges and on the bottom of regular cookies. Ben felt like there was too much chocolate (which he surprised himself with saying), and I'm ok with dialing it back.

2 - Looks like 4oz of chocolate is the right amount. But I'm not going to change anything because now I can't remember if I did 4 or 6oz...

Makes: 9 Cookies

1 1/4 cups (163g) all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 large egg, room temperature

1 large egg yolk, room temperature

1/2 cup (113g) butter, cubed (after browning, will have a bit more than 87grams)

6 Tbsps. (72g) dark brown sugar

1/4 cup (48g) granulated sugar

1 tsp (5 ml) vanilla extract

6 oz (170g) 4oz (?g) 72% dark chocolate, broken into chunks, plus more for topping cookies

flaky sea salt, optional

1. In a small saucepan under medium heat, melt the butter and cook while stirring. The butter will first start to foam as it cooks and later take on a nutty aroma as the milk solids starts to brown. At this point, remove the browned butter from the heat. Transfer into a large mixing bowl to cool to room temperature, about 6-8 minutes.
2. In a small mixing bowl, whisk to combine the flour, baking soda, and salt. Set aside.
3. In the bowl with cooled browned butter, add and whisk to combine the brown sugar, granulated sugar, egg, egg yolk and vanilla extract.
4. Next, mix in the dry ingredients until a soft cookie dough forms. Fold in dark chocolate chunks. Refrigerate for at least 30 minutes or 1-2 hours.
5. Preheat oven to 350F. Line a large baking sheet with parchment paper.
6. Using a 1.5 ounce (3 tablespoons) cookie scooper, scoop chilled cookie dough onto prepared baking sheet evenly spaced apart. Bake no more than (6) cookies on one baking sheet evenly spaced out.Top with additional chunks of chocolate, optional.
7. Bake for 10-12 minutes or until cookies look golden brown with crisp edges.
8. Let the cookies rest on the baking sheet for 5 minutes. Sprinkle tops with flaky sea salt, optional. Serve warm or transfer to a wire rack to cool to room temperature before serving.

Pickled Nasturtium Seeds - Untested

https://moorlandseater.com/nasturtium-capers/#wprm-recipe-container-18973

https://www.fermentingforfoodies.com/pickled-nasturtium-berries/#recipe

80-100 g freshly picked nasturtium seeds
3 tsp salt
300 ml water
200 ml white wine vinegar
1 tsp sugar
4 sprigs of thyme
4 bay leaves
6 peppercorns 

Day 1

1. Put the nasturtium seeds into a bowl and more than cover with water. Scoop off and discard any bits of dead leaf or other matter that float to the top.
2. Rinse in a sieve under a cold running tap then leave to drain.
3. Put the salt into a bowl and pour in the water.
4. Stir to dissolve the salt then stir in the nasturtium seeds.
5. Soak for 24 hours.

Day 2

1. Sterilise a small jar - Preheat your oven to its lowest setting. Wash a small jar and plastic-lined lid in hot, soapy water then rinse and leave to drain. Put the jar and lid on a small baking tray in the oven and leave for 20 minutes. Remove from the oven.
2. Drain the nasturtium seeds and dry on kitchen towel.
3. Pack them into the sterilised jar, leaving a gap approximately 1cm at the top.
4. Put the vinegar and sugar in a small saucepan along with the peppercorns and herbs.
5. Briefly heat to dissolve the sugar then take off the heat.
6. Pour the vinegar over the nasturtium seeds and put on the jar lid.
7. Store in a cool, dark place for 2-3 weeks before using as you would true capers: in salads, sauces, pasta etc.
8. Use within 12 months and store in the fridge once opened.

Almond Fig Cake - Test 1

https://thecozyplum.com/almond-fig-cake/

1 - The first time was good, but I acted on the notes from making it. One was a recommendation to crowd in more figs, as many as I could in a single layer. The other was my idea of caramelizing sugar to coat the bottom of the cake pan instead of using brown sugar. The caramelized sugar melted in no time and the flavor and texture were excellent. I didn't brown the butter, and I feel like the cake was better. I may try it again and actually let the butter cool completely instead of pushing the envelope like I did last time. Otherwise, it may just be an unnecessary step.

2 - Just a little bit of working on the text, but the cake itself is fine and is ready to be reproduced! We had a second crop of figs this year but the birds are attacking them as they turn colour, they don't even wait for them to ripen, so I've somewhat successfully ripened them indoors. They don't go soft and wet like when they ripen on the tree, but are bit dryer, so they feel more firm when they ripen. I think they may shrink more when they cook. But otherwise work just fine for cooking.

1 cup butter (226g), browned and cooled completely

Fig Layer

⅓ cup brown sugar 67g

½ cup white sugar

12 (more, to crowd the baking dish) fresh figs stems removed and sliced in half

Cake Layer

1 cup (120g) flour 

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar 100g

½ cup light brown sugar packed (100g)

2 tsps. vanilla paste or extract

3 large eggs room temperature, whisked

1 cup finely ground almond flour 100g

1. To give it time to resolidify, put the butter in a shallow pan and melt at medium-high heat. 
2. The butter will start to froth and make crackling sounds. 
3. When the crackling slows, part the fine froth to look to the bottom of the pot and you will see the milk solids, which have separated and settled there.
4. When the milk solids start to turn golden brown, remove immediately from the heat source - this stage is quite quick when it comes, and left any longer the butter will be in danger of burning.
5. Put in the refrigerator to allow it to cool and resolidify before using.
6. In a small stainless steel (for the light colour) saucepan, pour in the white sugar. Shake the pan to evenly distribute the sugar - the layer shouldn't be too thick to allow for the sugar to heat evenly.
7. Without any stirring (!) heat the sugar over low to medium heat until it starts to melt. This will begin at the edges - because this is where it starts to melt it also means this is where caramelization starts. 
8. Be patient! DON'T turn up the heat - sugar can burn very quickly.
9. Once the sugar starts to melt around the edges, use a rubber spatula to bring the melted sugar into the middle of the pan.
10. Gently stir, just enough make sure all the sugar is dissolving.
11. Once everything has dissolved, continue to slowly cook, watching constantly and closely ('cause it can burn quickly), until you get the colour you want - light caramel colour = sweeter; dark caramel colour is more complex with bitter notes. 
12. Immediately pour the hot caramel into the cake tin or pie plate or in the individual ramekins and swirl to coat the bottom evenly. Set aside.
13. Preheat the oven to 350℉/180℃.
14. Remove the stems from the figs and slice them in half along the stem.
15. Place the sliced figs cut side down, starting from the center and moving outwards, over the caramelized sugar.
16. In the bowl, whisk together the flour, baking powder, salt and almond flour and set aside.
17. In the bowl of a stand mixer, cream together the butter and sugars on medium high speed for at least 4 minutes or until very light and fluffy.
18. Scrape down the sides, then with the mixer on low, add the vanilla and slowly pour in the eggs. Increase to medium speed for 30 seconds, then scrape down the sides again.
19. Add the flour mixture and mix on low speed until a smooth batter forms.
20. Gently pour the cake batter on top of the figs and spread it to meet the edges.
21. Bake the cake for 45-55 minutes until the center is no longer jiggly and a toothpick inserted into the center comes out clean.
22. Allow the cake to cool on a wire rack for 30 minutes, then turn it out onto a serving platter. *Run an offset spatula around the outside of the cake (pushing outwards into the pan) to remove any potentially stuck pieces. After flipping, tap all over the bottom of the cake pan, then lift straight up. 
23. Top the cake or cake slices with fresh figs and a drizzle of honey as an optional flourish.

Chocolate Tart with Fresh Figs - Untested

https://food52.com/recipes/37981-chocolate-ganache-tart-with-fresh-figs

I don't like the recipe in the link above, but I'd wonder if I can Frankenstein it with my Pear and Chocolate tart recipe?

https://lamouffettegourmande.blogspot.com/2016/09/pear-and-chocolate-tart.html

Fig Jam - Testing

https://www.allrecipes.com/recipe/228523/black-mission-fig-preserves/

1 - It did not take 20 minutes to get to 210F. I let it go up to 215F. I ended up smushing the figs with the back of a spoon and wonder if they need to stew of 20 minutes, but maybe not at a boil, and then bring them to a boil to reach the 210F? And this made a lot of liquid, and in putting it in jars I saw that the fruit floated to the top. I removed the extra liquid and re-packed just the fruit to start, then added the liquid afterwards just to top it up. I had a whole jar (I don't know how big the small jars are) of liquid left over.

This is my first fig jam recipe, and depending on the outcome, I may want to explore/Frankenstein with, the following:

https://www.allrecipes.com/recipe/215775/real-fig-preserves/ (this one has butter!)

https://www.foodnetwork.com/recipes/ina-garten/fig-preserves-3513998 (this one is about the orange)

https://food52.com/recipes/14138-fig-jam-with-cardamom (this one is about the red wine)

2 cups (300g) fresh Black Mission figs, stemmed and halved

1 cup white sugar

1 cup water

1 Tbsp lime juice

½ tsp cinnamon

¼ tsp ground ginger

⅛ tsp white pepper

1 13-ounce jar with lid

1. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in the figs, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.
2. While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.

Home Baguette - Untested

https://www.instagram.com/reel/DCmHQt6tHXO/?utm_source=ig_web_copy_link

975f bread flour

2 tsps./16g salt

3/4tsp/2g dry yeast

750ml room temp water

1. Mix well until there is no visible flour then cover. 
2. Let prove for at least 8-10 hours (or overnight). 
3. Pre-heat oven to 464F.
4. Flour a work surface and turn out the sticky dough. 
5. Sprinkle flour on top very well. 
6. Shape the dough into a loose ellipse (like an elongated circle) and cut into 4 equal portions. 
7. Prepare an oven rack covered in parchment paper. 
8. IMPORTANT: Gently lift each piece of dough and gently stretch and form into baguette shapes as you place them on the parchment paper; avoid pressing out any air bubbles. 
9. Slide into bake for 25 minutes or until the loaves become golden. 

Pizza Dough Redux - Untested

1 - This recipe was gifted to me, and I don't know which book it came from. It is an improvement on the dough I have been making, which I've been finding disappointing.

1 1/2 cups/350g water (90F/32C)

2 3/4 tsp/15g salt

1/4tsp/.3g Instant dried yeast (Laura note = x1.33 for 4 big dough balls)

Scant 4 cups/500g white flour, preferably 00

1. Combine the water and salt, stirring until the salt dissolves.
2. Add the yeast to the water. Wait 1 minute to let it hydrate. Stir to dissolve.
3. Add the flour and mix by hand.
4. Use the pincer method (just squeeze the dough to cut into 4 balls and then fold it back together).
5. Do this for about 1 minute or until the internal temperature of the dough is 80F/27C.
6. Let the dough rest 20 minutes, then knead it with a very light dusting of flour, for about 1 minute. The ball of dough should be smooth and only slightly tacky.
7. Lightly oil a large bowl and set the ball of dough into it, seam down,. Cover tightly and let proof for 2 hours at room temperature (70F/21C). (HOW TO RECOGNIZE THIS PROCESS IS FINISHED?)
8. Moderately flour a work surface about 2 feet wide. With floured hands, gently lift the dough and ease it onto the floured surface keeping a regular shape. Dust the top, then cut into 3 to 5 equal pieces. Shape into rounds.
9. Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space to allow for expansion.
10. Lightly flour the tops and cover tightly. Allow to rest at room temp for 6 hours.
11. Use within 4 hours.

Makes 3 regular or 5 thin-crust dough balls.

Bulk fermentation - 2 hours

Divide, shape and cover - 10 minutes

Second fermentation - 6 hours (4 in a very warm kitchen, more in a cooler winter kitchen)

Hold time for use at room temperature - 4 hours, or refrigerate to extend the use until the next evening

Sample schedule - Mix the dough at 9am, knead it at 9:20am, shape it into dough balls at 11 am, make pizza between 5 and 9pm. For next day pizza, refrigerate the dough balls 4 hours after they are made up, then leave them out at room temperature for 1 hour before making pizza.