Chicken with Beluga Lentils and Swiss chard - Untested

A dish built in layers: browned chicken, lentils that take on that depth, and greens folded in at the end to soften and lift.

3 Tbsps. olive oil

1 chicken cut into 8 parts (skin on)

½ tsp salt, to taste

½ tsp chili flakes

1 cup leeks (cleaned and sliced (about 2 large leeks))

5 cloves garlic, minced

1 Tbsp smoked paprika

1 cup beluga lentils

1 cup white wine 

14oz fire roasted tomatoes

2 cups chicken broth 

1 Tbsp hot sauce

½ tsp salt (to taste)

¼ tsp pepper

~250g Swiss chard, stem sliced thin, leaves chopped

1 Tbsp fresh thyme 

1. Heat the oil and the butter in a large lidded casserole. Season the chicken, then fry for about 5 minutes on each side until golden brown. Remove and set aside.
2. Pour off excess fat, but leave enough to carry flavour.
3. In that same pot, add the onion (this might be a better place for stems) and fry about 5 minutes, until soft. 
4. Add the garlic and cook for another minute, then add the Swiss chard stems, sliced thinly, cooking just as the stems start to soften.
5. If the pot feels dry or the fond threatens to catch too hard, loosen it with a splash of wine or broth. Let it reduce slightly; this is where the sauce begins to form.
6. Add the lentils and stir them to coat, then add the tomato, paprika, and broth. The liquid should feel sufficient but not excessive — this is not a soup. Bring it to a gentle simmer.
7. Add the chicken legs and thighs first, nestled into the lentils. Simmer very gently for about 15 to 20 minutes. 
8. When the lentils are just starting to soften, add the breasts and cook for about another 15 minutes.
9. Check the amount of liquid, if it's too soupy, let it cook uncovered to reduce the liquid. If too dry, add a little broth.
10. Fold in the chard leaves and continue to cook slowly for another 2 to 3 minutes.
11. Last but not least, add the vinegar and stir through. 
12. It does well to leave it sit off the heat for a bit; the lentils will thicken slightly and the flavours round out. If it cools too much, just reheat.

Neapolitan-style Pasta with Lentils - Untested

https://memoriediangelina.com/2025/01/18/pasta-e-lenticchie/

These with tomato

https://ricette.giallozafferano.it/Pasta-e-lenticchie.html

https://blog.giallozafferano.it/martanoskitchen/pasta-e-lenticchie-nere-della-tuscia/

Serves 4

250g (8 oz) French-style green lentils, soaked overnight

1 litre (4 cups) cold water

2–3 cloves garlic, peeled and lightly crushed

1 bay leaf

1 tbsp olive oil

¼ tsp salt

1 medium onion, thinly sliced across the grain

2 cloves garlic, peeled and lightly crushed

2 tbsp olive oil

¼ tsp salt

Splash of dry white wine

250g (8 oz) linguine, broken into 4–5 cm lengths, or ditali, tubetti, or similar

1 tsp salt per litre of pasta water

½ tsp red wine vinegar

Olive oil to finish

1. Put the lentils in a pot with the water, garlic, bay leaf, olive oil, and salt. Bring to a boil, then reduce to a gentle simmer, partially covered. Cook 25–40 minutes if soaked, 45–65 if not. They're done when a lentil crushes completely between two fingers with no graininess. As they near the end, smash a quarter to a third of them against the side of the pot — this thickens the liquid into something that will cling to the pasta rather than pool beneath it. Keep the pot moist, topping up with hot water as needed.
2. Start the onions when the lentils are about halfway done. Cook them low and slow in the olive oil with the garlic, adding a tablespoon of water whenever the pan looks dry, until completely soft and translucent — about 20–30 minutes. Add the white wine and let it cook off, another 2–3 minutes. Season with salt. Add the onions to the lentils and stir through.
3. Cook the pasta in well-salted water until noticeably underdone — 2–3 minutes short of packet time. Reserve about 200ml (¾ cup) of pasta water before draining.
4. Add the drained pasta to the lentils along with the reserved pasta water. Stir well, taste for salt, cover the pot, and turn off the heat. Leave to rest for at least 1 hour — or make it in the morning for the evening. This rest is the technique, not optional.
5. To serve, stir in the red wine vinegar, add a small ladleful of water, and reheat gently until warm through. Adjust consistency with more water if needed. Finish each bowl with a thread of olive oil.

Notes

Lentils: Soaking shortens cooking by 20–30 minutes. Canadian French-style green lentils are interchangeable with du Puy for this dish. Beluga lentils work but need more effort to smash and a little more time; add 10–15 minutes to the cooking range.

Pasta: Broken linguine is traditional in the Neapolitan original. Broken spaghetti is fine. Ditali or tubetti need no breaking and are perhaps the most common alternative.

Seasoning: Three salting points accumulate — go conservatively each time and taste after combining.

Roasted Acorn Squash Cornbread - Untested

Other Sources:

https://www.pbs.org/food/recipes/roasted-squash-cornbread

https://anitaliandish.com/2023/02/03/winter-squash-skillet-cornbread/

Prep time: 15 min | Cook time: 35 min 

1 cup pureed roasted acorn squash (about 1 medium squash)

1 ½ cups cornmeal (preferably stone-ground)

1 cup milk (or water, for a more traditional, dairy-free approach)

2 large eggs

¼ cup melted butter or sunflower oil

1 tbsp baking powder

1 tsp salt

Optional sweetener: 2 tbsp maple syrup or honey 

1. Roast the Squash: Preheat oven to 400°F. Cut acorn squash in half, remove seeds, and roast face down on a baking sheet for 45 minutes or until tender. Scoop out 1 cup of flesh and mash it well or puree it. 
2. Prepare Oven/Pan: Lower oven temperature to 375°F. Grease a 9x9-inch baking dish or a cast-iron skillet. 
3. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, and salt. 
4. Combine Wet Ingredients: In a separate bowl, whisk together the mashed acorn squash, milk, eggs, maple syrup (if using), and melted butter/oil. 
5. Combine: Pour the wet ingredients into the dry ingredients. Mix until just combined. 
6. Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. 

Ooopsie Crackers - Testing

I sometimes make mistakes. This time I was making one of my Commons breads, and I forgot to add the yeast. I could tell because 24hrs later, still no bubbles. This is a potential save.

1 - This is really good! I need to even out my rolling, and a full recipe of the bread dough makes a lot!!! I made a half recipe but used the same amount of flour as for a full recipe, so there's that. The dough is still very sticky but putting down a lot of flour when rolling seems to work. I lightly brushed with olive oil and sprinkled on salt and it was good stuff!

Yeast-less dough base

120 (maybe 240?) g flour

30 g olive oil or melted butter

2–4 g salt (to taste)

1. Mix everything until cohesive. You want a firmer dough than the flatbread — not sticky.
2. Allow the dough to rest 20–30 minutes, which helps with rolling. 
3. Divide into 2–3 pieces and roll each piece very thin, as thin as possible (1–2 mm), almost translucent.
4. Prick all over with a fork.
5. Optional toppings: flaky salt, sesame seeds, cracked pepper, herbs
6. Bake 355°F for 12–18 minutes depending on thickness. Rotate tray halfway to ensure even baking.
7. Cool fully - be patient, they crisp up as they cool.

What to expect:

Snappy, lightly sour crackers with a deep, almost cultured flavour.

Tangy Skillet Flatbreads (naan-ish) - Test 1

1 - Still not fully satisfied. The warm bread was still too doughy (I think I need to make it even thinner) and it had a very floral taste. I'll see what it's like when it's cold.

2 - This worked so well! I halved the recipe, used 4g of instant yeast and a lot more flour. I also scooped out a little of the dough base and whisked it in a little water to loosen it up before adding the yeast to help it dissolve a bit before mixing it into the bread. It has that Naan texture! And I could totally imagine using it to make Aloo Naan, a favorite of ours. I did roll it out pretty thin, too, much more thin than the first batch. And it puffed a little like the flour tortillas do, but to a lesser degree.

Commons Bread recipe (your choice) WITHOUT the yeast and AFTER it has sat for 12-24 hours.

Add:

3–5 g instant yeast (¾–1¼ tsp) (optional but recommended)

60–100 160g all-purpose flour (for structure)

10–15 g oil or melted butter (optional, for softness)

OPTIONAL - herbs of your choice, fresh or dry

1. Sprinkle yeast over your dough, mix well.
2. Add 60 g flour first, mix, then add more only if still very loose.
3. You’re aiming for a soft, slightly tacky dough, not sticky batter.
4. Cover and rest 45–60 minutes. It won’t double — just a bit of puff is enough.
5. Turn onto a floured surface.
6. Divide into 8–10 pieces (~90–110 g each?).
7. To shape, gently flatten and roll thin (3–5 mm).
8. Don’t overwork — the dough will be a bit relaxed/fragile.
9. In a hot dry pan (cast iron ideal), cook 1–2 min per side until bubbles form, and brown spots appear.
10. To finish, brush with butter or oil and sprinkle with salt and or herbs

Cook’s Spread - Untested

Made using spent aromatics for things like braising (see Langue de porc braisée au vin rouge). Use as a pâté.

Your poached onion, carrot, celery (well-drained)

1–2 tbsp butter or bacon fat (or a mix)

1–2 tsp mustard or a splash of vinegar

Salt (careful if the braise was already seasoned)

Black pepper

Optional lift:

garlic (fresh or from the dish)

chopped parsley

a tiny splash of red wine

1. Drain well
2. Press out excess liquid—this matters or it’ll be watery.
3. Chop or mash
4. Rough chop for a coarse texture
5. Or mash for something closer to a spread
6. Warm gently with fat
7. Heat butter or bacon fat, add veg, cook 3–5 minutes
8. → this step brings back aroma and richness
9. Season + brighten
10. Add mustard or vinegar
11. Taste → adjust salt/pepper
12. Finish
13. Stir in herbs if using
14. Serve warm or room temp

What it becomes (texture spectrum)

Chunky → side dish / spoonable accompaniment

Smooth → spread / toast topping

Looser → almost a rustic sauce

Recipe Name Ideas (choose your vibe)

Old-world / French countryside feel

Potager Cook’s Paste

Peasant Mirepoix Spread

After-Pot Vegetable Pâté

Kitchen Hearth Relish

Second Pot Paste

Butcher’s table / nose-to-tail energy

Butcher’s Aromatic Mash

Tongue-Pot Relish

Charcutier’s Vegetable Paste

Stockpot Spread

Simple / modern / accessible

Savory Veg Spread

Rustic Veg Mash

Kitchen Scrap Spread (honest and kind of great)

Deep Flavour Veg Paste

Homemade Roots Divino Bianco - Untested

Homemade Roots Divino Bianco (NA Vermouth) A crisp, herbal non-alcoholic white vermouth inspired by ancient Greek herbal remedies — lemon, thyme, rosemary, and a gentle bitterness from wormwood.

Ingredients (makes ~600ml, ~12 servings of 50ml)

• 500ml dealcoholized white wine (dry, neutral — e.g. Leitz or Ariel)
• 100ml water
• 60g sugar
• 30ml fresh lemon juice
• 3 strips lemon zest (no pith)
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tsp dried wormwood (artemisia absinthium)
• ½ tsp dried gentian root
• ½ tsp dried oregano

---

Method

1. Make the simple syrup. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves — you'll see the liquid go from slightly cloudy to completely clear (2–4 minutes). Remove from heat and let cool completely before using.

Note: Dissolving sugar in warm water rather than adding it cold ensures even distribution and prevents graininess in the finished vermouth. The syrup must be fully cooled before combining with the wine, or it will slightly cook off the more delicate aromatic compounds.

2. Infuse the botanicals. In a clean glass jar, combine the dealcoholized wine with the lemon zest, thyme, rosemary, wormwood, gentian, and oregano. Seal and leave to infuse at room temperature. Taste every 30 minutes. The infusion is ready when it is pleasantly herbal and lightly bitter — usually 1 to 2 hours. Stop as soon as it tastes right to you; do not push further.

Note: Wormwood (artemisia absinthium) and gentian root are both intensely bitter due to sesquiterpene lactones and iridoid glycosides respectively. These compounds extract quickly in liquid — far faster than, say, vanilla or citrus peel. This is why tasting every 30 minutes is the real instruction here, not the time range.

Note: The lemon zest releases limonene and other aromatic oils from its surface cells almost immediately. The white pith beneath contains naringin, which is harsh and astringent — this is why zest strips with no pith are specified.

3. Strain. Once the flavor is where you want it, pour the infusion through a fine mesh sieve or cheesecloth into a clean bottle or jar. Press the herbs gently to extract the last of the liquid, then discard the solids.

4. Finish and adjust. Stir in the cooled simple syrup and lemon juice. Taste carefully and adjust: more lemon juice if it needs brightness, a little more syrup if the bitterness is too sharp, a splash more wine if it feels too concentrated. The target balance is lightly sweet, gently sour, and pleasantly bitter — none of the three should dominate.

Note: The lemon juice serves two roles here: flavour (brightness, citrus lift) and chemistry. The citric acid lowers the pH slightly, which helps preserve the aromatic compounds and extends shelf life without any alcohol to act as a preservative.

5. Bottle and chill. Pour into a sealed bottle and refrigerate immediately. Ready to use straight away. Keeps for up to 2 weeks — after which the more delicate aromatics begin to fade.

---

LHSS Score

Category	Weight	Score	Weighted	Notes
Greens / Cruciferous / Bitters	25%	6 / 10	1.50	Wormwood, rosemary, and thyme are bitter and phytonutrient-rich, but this is a condiment — a 50ml serving delivers only trace amounts of plant material. Scored for the bitter botanical presence, not volume.
Alliums	15%	0 / 10	0.00	None.
Pulses + Fibre	20%	0 / 10	0.00	None. This is a flavouring agent, not a fibre source.
Fat Quality	15%	10 / 10	1.50	Zero fat of any kind.
Dairy Density	10%	10 / 10	1.00	No dairy.
Salt Load	5%	10 / 10	0.50	No added salt whatsoever.
Spice / Phytonutrients	10%	9 / 10	0.90	Thyme, rosemary, oregano, wormwood, gentian, lemon zest — a genuinely rich botanical profile. Wormwood and gentian in particular are among the most potent bitter digestive herbs used historically.
LHSS TOTAL	100%	5.40 / 10		Scored honestly as a condiment/aperitif, not a meal component. The score reflects what a 50ml serving actually delivers — trace botanicals, no fibre, no alliums, no pulses. Within its category (flavouring agent / drink base), it is excellent: zero fat, zero dairy, zero salt, and a strong phytonutrient profile.

LDL note: No meaningful LDL relevance in either direction at a 50ml serving size. The botanical profile — wormwood, gentian, rosemary, thyme — is anti-inflammatory and digestively supportive, which is a mild positive. The sugar content (roughly 5g per 50ml serving) is low and unremarkable. This is a good substitute for an alcoholic aperitif, which would carry far more metabolic cost.

Mogette Plate - Untested

A classic Vendée plate — mogettes in broth, perfumed with salt pork, with sharp greens and bread to soak it all up.

1 recipe Mogette de Vendée

60–80 g salt pork (lard salé / poitrine salée)

1 tsp apple cider vinegar or white wine vinegar

Bitter greens for salad (arugula, frisee, etc), or braised greens

Vinaigrette or vinegar, to dress the greens

A modest slice of bread, to serve

1. Make the Mogette de Vendée recipe; keep warm.
2. Meanwhile, place the pork in a small pot and cover with cold water. 
3. Bring just to a boil - look for the moment when you see a full, rolling boil across the surface — vigorous bubbles breaking continuously, then immediately drain and rinse. 
4. Slice the blanched pork thickly — coins or short batons, about 1 to 1.5 cm. Add to the mogettes for the last 20–25 minutes of cooking, letting it gently perfume the broth without dissolving into fat.
5. Prepare the greens. Either dress a bitter green salad simply with vinaigrette, or lightly steam or braise chard, kale, or cabbage and finish with a splash of vinegar. Keep it sharp — this is the counterpoint to the rich, yielding beans.
6. Assemble and serve. Ladle the mogettes into a bowl with plenty of their light broth. Stir in the vinegar. Arrange the pork pieces alongside — not mixed through. Serve the greens on the side with a modest slice of bread for soaking up the broth.

With bread (as specified):

🟢 7.8 / 10 — Solidly within LHSS “green zone”

Without bread:

🟢 8.4 / 10 — Exceptionally liver-gentle

Brownie cocktail - Testing

1 - This is Ben's invention, first made in the drafty cold but beautiful Whalewych farmhouse.

1 and a half parts vodka

1 part crème de cacao

1/4 shot jagermeister

a few drops of coffee bitters

1. Dip the rim of a martini glass in sugar before pouring in the cocktail.

Sweet Celery Pie - Untested

https://www.24heures.ch/rcomment-cuisiner-le-celeri-pour-le-dessert-540471639949

Makes one 26 cm (10-inch) tart

1 kg (2.2 lbs) celery stalks

500 g (2½ cups) sugar + 50 g (¼ cup) extra

1 vanilla pod

200 g (1⅔ cups) plain flour

120 g (½ cup) whipping cream

1 egg yolk

30 g (¼ cup) ground almonds

1 pinch of salt

⅓ cup table cream

⅓ cup milk

1 large egg

1. Slice the celery into ½ cm (¼ inch) rounds.
2. Over medium heat, dissolve the 500 g of sugar in 500 ml (2 cups) of water with the scraped vanilla pod. Once the syrup is boiling, add the celery pieces and simmer gently for 20 minutes. Leave to rest in the syrup for 10 minutes, then drain into a bowl and set the syrup aside (it's lovely used in a fruit salad).
3. For the pastry: Mix the flour with the 50 g of sugar, a pinch of salt and the double cream. Work with your fingertips for about 10 minutes until the mixture reaches a sandy, crumbly texture. Add the ground almonds and mix, then add the egg yolk and 2 tablespoons of water. Bring together into a dough.
4. Roll out on a floured surface, line your tart tin, and refrigerate for 1 hour.
5. Prick the base with a fork and cover with baking weights (ceramic beans, chickpeas, or dried beans work well). Blind bake for 30 minutes at 210°C (410°F).
6. Leave to cool, then arrange the candied celery over the base.
7. Whisk together the egg, single cream, milk and 50 ml of the reserved celery syrup. Pour over the tart.
8. Bake for 20 minutes at 190°C (375°F).

Italian Carrot Cake (Torta di Carotta) - Untested

https://ricette.giallozafferano.it/Torta-di-Carote.html

for a 22 cm mould

Carrots 300 g, grated

Flour 200 g

Almond flour 100 g

3 eggs (180 g)

Sugar 150 g

Sunflower seed oil 150 g

Orange juice (can use lemon juice) 80 g

Orange zest to taste (or vanilla extract)

Baking powder 16 g

1 pinch of fine salt

to decorate

Flaked almonds 50 g

Powdered sugar to taste

1. To prepare the carrot cake, first grate the orange zest and set it aside. Squeeze the juice and filter it. At this point, trim the carrots and peel them.
2. Break the eggs into a bowl, add the sugar and a pinch of salt. Work with an electric whisk until you get a light and frothy consistency.
3. When the eggs are well whipped, slowly pour in the seed oil and the orange juice. Then add the grated orange zest.
4. Still with the whisks in action, add the carrots. Mix until well incorporated. Now pour the flour and the sifted yeast into a bowl and almond flour. Mix the powders together with a spoon.
5. Turn the whisk on again and incorporate the powders a little at a time. Mix with the whisk at medium speed until you obtain a smooth mixture. Then transfer it into a 22 cm mould lined with baking paper.
6. Decorate the surface with almond flakes and bake in a preheated static oven at 180° for 55 minutes. Always test with a toothpick before removing from the oven. Let it cool completely, then unmold and decorate with powdered sugar. Your carrot cake is ready to serve!

You can store the carrot cake for 2-3 days under a glass bell jar.

Alternatively, you can freeze it whole or in portions.

Advise

Instead of orange juice, you can use lemon juice, plant-based milk, or semi-skimmed milk.

Langue braisée au vin rouge - Untested

Serves 6

Whole beef tongue 1420g

Lardons or diced smoked pork belly 180g

Onion, roughly chopped 225g

Carrot, roughly chopped 180g

Celery, roughly chopped 100g

Garlic cloves, lightly crushed 30g

Red wine (Burgundy, Côtes du Rhône, or similar) 750ml

Beef stock 500ml

Tomato paste 30g

Plain flour 25g

Butter 40g

Neutral oil (sunflower or grapeseed) 20g

Fresh thyme sprigs 10g

Bay leaves 4

Parsley stalks (reserve leaves for serving) 20g

Black peppercorns 10g

Coarse salt (for blanching water) 30g

Flat-leaf parsley, finely chopped, to finish 15g

1. Blanch and peel the tongue by placing it in a large pot, cover generously with cold water, and add the coarse salt. Bring to a boil and blanch for 15 minutes — grey scum will rise; this is normal. Drain and rinse under cold running water. While still warm enough to handle, use a small sharp knife to peel away the tough outer skin — it should come off in large pieces. Trim any excess fat or gristle from the root end.
2. To marinate, place the peeled tongue in a deep bowl with the red wine, onion, carrot, celery, garlic, thyme, bay leaves, parsley stalks, and peppercorns. Cover and refrigerate for at least 4 hours, ideally overnight but no longer than 18 hours. When ready to braise, lift the tongue out and pat it dry. Strain the marinade and reserve both the liquid and the vegetables separately.
3. Preheated the oven to 150°C and heat a heavy lidded casserole or Dutch oven large enough to hold the tongue, in it. Render the lardons over medium heat until golden and their fat has run. Remove with a slotted spoon and set aside, leaving 2 Tbsps. of fat in the pan.
4. Add the oil to the lardon fat and raise the heat to medium-high. Season the tongue with salt and brown it on all sides — about 3 minutes per side. You want good colour here; it builds the foundation of the sauce. Remove the tongue and set aside.
5. Reduce the heat to medium and add the butter to the pan. Add the reserved vegetables from the marinade  and cook, stirring occasionally, for about 10 minutes until softened and beginning to colour. Add the tomato paste and stir it in, cooking for 2 minutes until it deepens in colour. Scatter over the flour and stir to coat everything — cook for a further 2 minutes.
6. Pour in the reserved marinade liquid and bring to a vigorous simmer, scraping up any browned bits from the bottom of the pan. Add the beef stock and return the lardons to the pot. Nestle the tongue back in — it should be roughly half-submerged. Tuck the thyme, bay leaves, and parsley stalks around it if you have fresh ones to spare. Bring everything to a gentle simmer.
7. Cover with the lid and transfer to the oven at 300°F. Braise for 3 to 3.5 hours, turning the tongue once at the halfway point. It is ready when a skewer meets no resistance at the thickest part and the meat has a slight wobble when you nudge the pot. If your tongue is on the larger side, allow up to 4 hours.
8. Lift the tongue out and wrap loosely in foil to rest for 20 minutes. Strain the braising liquid through a fine sieve into a saucepan, pressing the vegetables firmly to extract every drop. Discard the solids. Skim any fat from the surface, then bring the sauce to a brisk simmer over medium-high heat. Reduce for 10–15 minutes until it coats a spoon generously and has a deep, wine-dark colour. Taste carefully and adjust salt — the sauce concentrates significantly, so hold back until the end.
9. Slice the tongue across the grain into pieces about 12mm thick — the meat should be yielding and almost silky. Arrange on a warm platter or individual plates, spoon the sauce generously over and around, and scatter the chopped flat-leaf parsley over the top. Serve immediately with mashed potato, buttered egg noodles, or soft polenta, and something sharp alongside — cornichons, a good Dijon mustard, or pickled walnuts all work beautifully.

Notes

• On the wine. Use something you'd actually drink — nothing expensive, but nothing undrinkable. A young, fruity red works best. Avoid anything heavily oaked or very tannic, as it can turn bitter on reduction.
• Make ahead. This dish is genuinely better the next day. Cool the tongue in its sauce, refrigerate overnight, then skim the solidified fat from the surface, reheat gently, and slice. The meat firms up and slices more cleanly, and the sauce deepens overnight.
• On the sauce. The reduction in Step 8 is where the dish earns its keep — don't rush it. You want it thick enough to coat the back of a spoon and leave a clean line when you draw your finger through it.

Langue de porc braisée au vin rouge - Untested

A farmhouse Burgundy braise — pig's tongue slow-cooked in red wine

Pig's tongue 410 g

Coarse salt (brine) 18 g

Cold water (brine) 1000 g

1 onion (150 g) chopped

200 g Carrot, chopped 

100 g Celery, chopped 

3 bay leaves

25 peppercorns

12 whole cloves

Red wine 750 g (Pinot Noir, Gamay, or BC Okanagan red)

Garlic 12 g, smashed

6 sprigs thyme

3 bay leaves

Lardons / bacon 75 g

Unsalted butter 40 g

Plain flour 18 g

Stock 300 g

Another 12g smashed garlic

3 bay leaves

6 sprigs fresh thyme

Pearl onions or shallots 100 g

Mushrooms 125 g quartered

Flat-leaf parsley 8 g

Day 1 

1. To start the brine, dissolve the coarse salt in a liter of cold water in a bowl or container large enough to submerge the tongue. 
2. Cover and refrigerate for roughly 4 days. This extended brine will give the tongue a lightly cured, petit salé character that works beautifully in this dish.

Day 4 

1. To prepare for the first poach, remove the tongue from the brine and rinse well. 
2. Place in a pot and cover generously with cold water. 
3. Add the onion, carrot, celery, bay leaves, peppercorns, cloves and thyme sprigs. 
4. Bring to a boil, skim any grey foam thoroughly, then reduce to a gentle simmer. 
5. The tongue is done when a skewer meets no resistance at the thickest point. For small tongues this can take 1:30hrs and for larger ones up to double that.
6. Peel the skin off the tongues while they're hot (the skin bonds back to the meat as it cools).
1. Lift the tongue out of the poaching liquid (strain the liquid and save as broth, adjust seasoning to compensate for the salt in it). 
2. While still hot (use tongs and a cloth), peel off the thick outer skin starting from the tip — it should come away in large strips. 
3. Trim any gristly root bits. 
4. Work quickly.
7. Place the peeled tongue in a bowl with the red wine , the first round of garlic cloves, smashed, thyme sprigs and bay leaves. Cover and refrigerate overnight — at least 12hours but not exceed 24 hours or the wine acid will begin to degrade the surface texture.

Day 5

1. In a heavy casserole (cast iron is ideal), cook the lardons over low heat until the fat has rendered and the pieces are golden. Remove with a slotted spoon and set aside. Leave the fat in the pan.
2. Remove tongue from the wine marinade and pat thoroughly dry — reserve the wine. 
3. In the lardon fat over medium-high heat, brown the tongue on all sides until deeply coloured. Don't rush this; 6–8 minutes total. 
4. Remove and set aside.
5. Reduce heat to medium and add the butter to the pot. When melted add remaining 12 grams of garlic cloves and cook 1 minute. 
6. Scatter over the flour and stir into the fat to make a rough roux. 
7. Cook 2 minutes, stirring, until it smells nutty. 
8. Pour in the reserved wine from the marinade, scraping up all the browned bits. 
9. Add the pork or chicken stock. Tuck in remaining bay leaves, thyme sprigs, the browned lardons and the tongue. The liquid should come about halfway up the tongue.
10. Bring to a bare simmer, cover tightly and cook in a 300°F. 
11. Turn the tongue once halfway through. Start checking at the 75 minutes.

OPTIONAL BUT RECOMMENDED

Cool overnight by removing from oven, allow to cool, then refrigerate tongue and sauce together overnight. The sauce will tighten, the fat will solidify and lift off cleanly, and the flavour will deepen considerably. This is the ideal approach — Thursday becomes a simple reheating job.

The Sauce

1. Glaze the pearl onions and mushrooms for about 10 minutes by melting a knob of butter (about 20g) in a wide pan over medium-high heat. 
2. Add the onions or small shallots, peeled with a pinch of sugar and cook, shaking the pan, until golden — about 10 minutes. Remove. 
3. In the same pan, turn up the heat, add another small knob of butter and sear the mushrooms until golden. Season. Set both aside.
4. If possible, remove as much fat as possible from the surface of the cold sauce (easier if refrigerated the day before). 
5. Transfer sauce to a wide saucepan and reduce over high heat until it coats a spoon — about 10 minutes.
6. Taste for salt. 
7. Add the glazed onions and mushrooms to warm through.

Final steps

1. While still cold, slice the tongue on a slight diagonal into 1cm thick pieces (easier to cut nicely when it's cold).
2. Lay slices in the sauce and warm gently over low heat with a lid on for a few minutes. Do not boil. 
3. Arrange on warm plates, spoon sauce, onions and mushrooms generously over the top, and scatter with the parsley. 
4. Serve with egg noodles, boiled potatoes, or crusty bread.

Notes

Thursday timeline: The braise happens Wednesday evening after the overnight wine marinade. Thursday is just glazing the onions and mushrooms (10 min), reducing the sauce (10 min), slicing the cold tongue and warming through (10 min). Dinner is essentially ready in 30 minutes.

The sauce volume: With a smaller piece of meat but full sauce quantities, you will have generous sauce — which is a good thing. Any leftover sauce freezes beautifully and is excellent with pasta, pork chops, or as a base for another braise.

Wine: A BC Okanagan Pinot Noir is a natural choice and would be very much in the spirit of using local ingredients throughout.

Mushrooms: If you have access to any wild mushrooms from the island, use them here — chanterelles or hedgehogs in particular would be exceptional.

Winter Minestrone - Test 1

https://www.theguardian.com/lifeandstyle/2015/nov/24/winter-minestrone-soup-recipe-celery-soffritto-rachel-roddy-

1 - Yeah! This turned out well. It's a very good vegetable soup, and I like the rustic feel of it. I didn't use cavolo nero, but instead some young red kale leaves and the flower buds of various brassicas I harvested before cutting down the plants this spring. Yeah, it was good. And the few alterations I made worked nicely. I will say though I used the Rouge Vif d'Estampe pumpkin and it's too mild and watery for this soup. A more dense pumpkin would be better, something with a finer grained flesh. I will try the Musquee de Provence next. Regardless, I have no other grand changes other then what I've indicated so this can graduate to Test 1 right away.

Serves 6

500g cavolo nero (try Mustard Greens)

1 large onion (10oz/285gr) diced

3 ribs of celery (4–5oz/120–150g) with a few leaves, diced

6 tbsp olive oil

Salt and black pepper

400g pumpkin/squash flesh, bite-sized dice

1 potato (8oz/215gr) bite-sized dice

400g cooked white beans

1.5 litres of water or bean broth (or a mix of both)

A parmesan rind (if you have one)

A small sprig of sage, minced

1. Wash the cavolo nero, strip any particularly thick stems from the leaves and roughly chop, roll the leaves and shred thickly.
2. Heat the olive oil in a large heavy-based pan and slowly fry the onion, celery and a pinch of salt for the soffritto, until soft, which will take about 8 minutes.
3. Add pumpkin and potato to the pan along with the cavolo nero stems and a tiny pinch of salt, stirring to prevent sticking, until each chunk glistens with oil. Add half the cavolo nero leaves, half the beans, the water and the parmesan rind.
4. Raise the heat so the soup nearly boils, and then reduce to a simmer for 30 minutes or until the potatoes are tender. 
5. Five minutes before the end of the cooking time, add the rest of the cavolo nero and beans. Taste, and add salt and pepper as needed.
6. Add the sage and allow it to sit for 5 minutes, then serve, passing round a bowl of grated parmesan for anyone who wants it.

Celery Soup - Testing

1 - I got a bunch of aging celery from Ally who wasn't going to use it, and I thought I should figure out a soup to make with it. So here it is, a bit of a Frankenstein with a lot of my own ideas in there, so no links to anyone else. I discovered it is a classic UK recipe, and I got from Mrs Beatton's book that it's seasonable from September to March (well, in the UK)! Fun!

1 tbsp Olive oil

1 onion, large chopped

3 garlic cloves, minced

2 lbs celery, see instructions

1 lb potatoes, chopped

4 cups vegetable stock

1 tsp salt

1/4 tsp pepper

OPTIONAL dash of nutmeg

Handful fresh parsley

1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Toss in the garlic and cook about 1 minute, until the sharp aroma softens.
2. Meanwhile, separate the tougher outer celery branches and chop about the same size as the potato. Reserve the tender inner branches (how much?) to chop into small dice to add later.
3. Throw in the celery and potato, let it sweat for a minute or two before adding the stock. Simmer until tender, about 10 to 15 minutes. 
4. Run the veg through a sieve and put the veg in a food processor and process until perfectly smooth.
5. Add the small chopped tender celery along with the salt, pepper and nutmeg and simmer for half an hour. 
6. Seasonable from September to March. 
7. Garnish with parsley if desired.

Boozy Fruit Crumble - Test 1

1 - I've adapted the Berry Crumble to include the boozy fruit that's leftover from when I make liqueurs. Not bad, I must say. The apple worked really well to soften the alcoholic edge of the boozy fruit, but I felt like it was a bit dry. It could be the King apple varietal I used that isn't very juicy after languishing in the refrigerator all winter. I'm curious about a couple of things - what if I mixed in half fresh/frozen blackberries, substituting half the apple for it? Also, or maybe instead, what about adding a couple of tablespoons of the actual liqueur to the fruit layer?

2 - Much better. Chopped the plum, substituted half the apple for frozen blackberries, removed the flour to allow for juiciness. Everything else the same. I want to reproduce this.

½ cup (1.8oz/50g) walnuts or hazelnuts, toasted and finely chopped

Crumble Filling

¾ cup (6oz/170g) boozy plums, pitted and chopped

¾ cup (6oz/170g) boozy blackberries

¾ cup (6oz/170g) apple, peeled, cored and chopped

¾ cup (6oz/170g) fresh or frozen blackberries

1 Tbsps. lemon juice

Crumble Topping

1½ cups (180g) flour

½ cup (110g) brown sugar

2 Tbsps. (25g) granulated sugar

½ tsp. Poudre Douce

½ tsp. salt 

½ cup + 1 tbsp (4.6oz/130g) butter, melted

1. Preheat oven to 350°F. Grease a 9" glass baking dish and set aside.
2. While the oven is preheating, put the nuts on a baking sheet to toast, about 15 minutes.

Prepare the Filling 

1. Combine the plums, blackberries and apples with the flour and lemon juice in a medium bowl and stir to combine. Allow to sit for 15 minutes, stirring occasionally.
2. Spread evenly into the bottom of the prepared dish.

Prepare the Crumble Topping

1. Melt the butter.
2. In a medium bowl put the flour, brown sugar, granulated sugar, cinnamon, salt and nuts and give it a quick stir.
3. Add the butter and mix together until completely combined.
4. Sprinkle the crumble topping on top of the fruit mixture in the prepared dish spreading it evenly.
5. Bake for 40 to 50 minutes until bubbly and golden. 
6. Let cool for at least 15 minutes to allow the filling to thicken.

Pâté de Campagne - Untested

https://raymondblanc.com/recipes/pate-de-campagne-country-pate/

To compare with:

https://www.splendidtable.org/story/2005/12/17/p-t-de-campagne

https://www.whats4eats.com/appetizers/pate-de-campagne-recipe

250g Boned pork shoulder, cut into 3cm dice

250g Boned belly of pork, cut into 3cm dice

250g Smoked streaky bacon, cut 3cm dice

300g Pig’s liver, cut into 3cm dice

1 Medium organic or free range egg

6 pinches Salt

1 pinch Freshly ground black pepper

4 Juniper berries, crushed

2 pinches Five-spice powder

1/2 tsp Fresh thyme leaves, finely chopped

50ml White wine, boiled 30-40 seconds to evaporate the alcohol

2 tbsp Cognac

20g hazelnuts

1 Fresh bay leaf

2 sprigs Fresh thyme

1. Chopping the meats: Pre-heat the oven to 160C.
2. In a food processor, using the pulse button, chop the pork shoulder until you have a coarse mince texture.
3. Using a spatula, transfer the meat from the food processor to a large mixing bowl.
4. Proceed in exactly the same way with the belly of pork, the smoked streaky bacon and the liver, combining all the meats
5. together in the bowl.
6. Preparing the pate: Add the egg, salt, pepper, juniper berries, five-spice powder, chopped thyme, white wine, cognac and nuts to the bowl and vigorously mix everything together with a large wooden spoon.
7. Filling the terrine: Tip the mixture into a 23x 9x 7, 5cm terrine mould and, with the edge of a spoon, press and pack the meat down into the mould.
8. Tap the terrine a couple of times on the work surface to ensure that there are no air pockets and that the meat is compact.
9. Press the bay leaf and thyme sprigs onto the top of the mixture.
10. Cooking the paté: Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf. Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould.
11. Cook for 1 hour. The top of the pate should be slightly rounded.
12. The inside should be 65-70C; if you have a temperature probe, check this. Remove the terrine from the oven leave it to cool at room temperature for 2 hours, then cover with cling film.
13. Refrigerate for two days, so the flavours mature. To serve, dip a knife blade in hot water and slide it against the sides of the terrine to loosen the pate.
14. Turn the terrine upside down on a tray and tap the base to free it from its mould. Carve generous slices onto a plate.
15. Cooking is always an expression of care and generosity. 

Carrot Pie - Testing

https://www.amish365.com/amish-summer-carrot-pie/

1 - The first attempt, following the recipe, required I use 1 cup of flour in the filling. It produced a kind of rubbery pie. In looking at my pumpkin pie recipe, there is no flour at all, otherwise very similar. I won't remove the flour completely yet, but I have reduced it to 1/4 cup, but probably will try it with none at all. We didn't feel like we tasted carrot in the same way that pumpkin pie tastes of pumpkin though but I wonder if the flour didn't absorb a lot of flavor.

1 pie crust

1 cup milk

1 tablespoon dark molasses

1/8 tsp ground cloves

½ teaspoon ground cinnamon

½ tsp (dry or fresh? I'm going to try fresh) ginger

1 ½ cup cooked mashed carrots

½ cup brown sugar

½ cup white sugar

½ tsp salt

2 eggs, slightly beaten

1 cup 1/4 cup flour

1. In a small saucepan, heat the milk (to 140–170 °F, steaming with small bubbles forming around the edge) and add the molasses, cloves, cinnamon and ginger. Remove from the heat to allow for the spices to infuse in the milk for 5 to 10 minutes.
2. Meanwhile, in a bowl combined the carrot, the sugars, the salt and the eggs.
3. Add the infused milk and mix well.
4. Mix in the flour until very well combined.
5. Bake in unbaked pie shell at 425 for 10 minutes.
6. Turn down temperature to 350 for 45 to 50 minutes.
7. Serve with whipped cream or ice cream if desired.

Tourte argovienne aux carottes (Aargau-style Carrot Tart) - Untested

https://www.bio-suisse.ch/fr/vivre-bio-suisse/recettes-bourgeon/detail/tourte-argovienne-aux-carottes-bio.html

250g carrots, finely grated

5 eggs, separated

200g sugar

Zest of ½ lemon

250g ground almonds

75g flour

½ tsp baking powder

½ tsp ground cinnamon

Pinch of ground cloves (tip of a knife)

Pinch of salt

100 g apricot jam

Glaze

250 g icing sugar

2½ Tbsp lemon juice

Decoration (optional):

10 marzipan carrots

Cake

Preheat oven to 350°F.

Line the bottom of a 9" springform pan with parchment paper and grease all the inside surfaces with a little butter.

In an electric mixer, whisk the yolks with the sugar and lemon zest until pale and frothy.

Add the ground almonds. 

Fold the carrot immediately into the egg mixture.

Sift together the flour, baking powder, and spices, then gently fold into the batter to try and maintain the loft in the egg yolk.

Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold into the batter using a spatula.

Pour the batter into the prepared pan and bake in the lower part of the oven for 50–55 minutes.

Remove from oven, let cool briefly, then remove from the pan and invert onto a wire rack.

Heat the apricot jam, strain through a fine sieve, and brush over the warm cake surface and sides. Let cool completely.

Glaze

Mix icing sugar with lemon juice until thick but pourable.

Pour the glaze over the centre of the cake, tilting slightly to evenly coat the top and sides. Allow to dry.

Decorate with marzipan carrots if using.

Tarte spirale à la carotte et à la moutarde - Untested

https://deliacious.com/2021/06/tarte-tourbillon-carotte-vegan.html#recipe

1 blind baked pie crust

650 g carrots (preferred width?) scrubbed or peeled

200 mL heavy cream

100 g plain yogurt

20 g chickpea flour

10 g cornstarch

15 mL (1 tbsp) Dijon mustard

15 mL (1 tbsp) whole-grain mustard

Salt and pepper, to taste

1. Wash and peel or scrape the carrots.
2. Shortcut for thin slices: Use a vegetable peeler to create long, thin ribbons instead of finely slicing each carrot. This is much faster and still looks elegant.
3. Steam the carrot ribbons for 8–10 minutes, until just tender (they will finish cooking in the oven). Use a vegetable steamer to make it easier to delicately handle the strips.
4. In a bowl, combine the cream, yogurt, chickpea flour, cornstarch, Dijon mustard and whole-grain mustard.
5. Season with salt and pepper. Stir until smooth. Pour into the pre-baked tart shell and spread evenly.
6. To arrange the carrots, start from the outer edge, and layer the steamed carrot ribbons over the cream, pressing gently so cream peeks between the layers. Continue inward until all carrots are used.
7. Change the oven temperature to 375°F (190°C). Bake for 25 minutes or until the pastry edges are golden and the filling is set.
8. Let cool slightly, then serve warm with a salad. 

Tourte à la carotte - Testing

https://www.cuisineaz.com/recettes/tourte-a-la-carotte-85987.aspx

1 - This was very interesting. It took much longer to bake and the outside was nice and flaky but the inside dough was, well, doughy, and the carrot strips could be cooked a bit more. They were soft but a bit too al dente for my taste. Ben liked it, though. I also wonder about the quantity of Dijon but I will leave it as is for now. 

2 - I'm trying out a few things, and I learned from making it. At least the time needs adjusting. Next time, I'll bake it like the Chicken Leftovers Pot Pie. I tried a few things, only had 100g of yoghurt cheese and 100g yogurt instead of the crème fraîche, which means I changed the egss to only 2 whole eggs and 1 yolk. NOTE : I made it, but didn't mix the creamy part with the blanched carrot noodles. Otherwise it worked...

5 carrots (about 500 g, peeled weight)

60 g melted butter

1 pinch dried oregano

4 g chopped parsley (1 tablespoon)

Salt and pepper

2 whole eggs (see notes)

2+1 egg yolks (see notes)

1 pinch ground nutmeg

20 g extra grated Parmesan (for egg mixture)

200 g crème fraîche (20 cl ≈ 200 g) 

200g labneh OR 100g labneh and 100g yogurt (see notes)  

Salt and pepper

15 g Dijon mustard (1 tablespoon)

2 recipes pie crust

1 extra egg yolk (for glazing)

1. Preheat the oven to 350°F (180°C).
2. Peel the outer skin of the carrots, then use the peeler to slice the carrots into thin ribbons to make 'noodles'. Blanch them in a saucepan of boiling salted water for 1 minute. Drain well and transfer to a mixing bowl.
3. Add the melted butter, oregano, parsley, salt, and pepper. Mix thoroughly.
4. In a separate bowl, whisk together the whole eggs and 2 of the egg yolks with the nutmeg, grated Parmesan (20 g), crème fraîche, salt, and pepper.
5. Roll out one sheet of pie crust into a pie dish (about 23–24 cm / 9-inch). Spread the Dijon mustard evenly over the pastry.
6. Spread the carrot mixture over the pastry, then pour the egg mixture on top.
7. Cover with the second sheet of pie crust. Seal the edges well and cut a small hole in the centre to create a steam vent.
8. Brush the top with the remaining egg yolk.
9. Bake for 35 minutes, or until golden brown and crisp.

Gajar Matar, Carrots and Peas Curry - Testing

https://mission-food.com/gajar-matar-carrots-and-peas/

1 - Inconclusive first try. Ben liked it just fine, I felt like there was a bitterness likely caused by not enough veg-to-spice ratio. I will try again, this time increasing the carrots and the peas by 100g each.

1 small onion (4oz/115g) groughly chopped

1 garlic clove roughly chopped

1 inch piece of ginger peeled and chopped

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 ½ teaspoons ground turmeric

1 ¾ cups (350 grams) diced carrots

1 teaspoon ground cumin

1 teaspoon ground coriander

1 ⅔ cups (350 grams) peas (thawed if frozen)

1 teaspoon kosher salt (or as needed, see notes below)

¼ teaspoon sugar

¼ teaspoon Indian red chili powder (you can substitute cayenne)

¼ cup water

½ teaspoon garam masala

1. Put the onion, garlic and ginger in a small food processor and blend until finely chopped.
2. Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric. After 1 minute, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes. Stir in the peas, salt, sugar, and chili powder. Add water.
3. Reduce the heat to a simmer and cover the pan. Simmer for 10 minutes, or until the carrot and peas are tender. Stir in the garam masala and serve.

Pasta with Sausage and Arugula - Untested

https://www.bonappetit.com/recipe/pasta-with-sausage-and-arugula 

Yield 4 servings

2 small red onions, sliced into ½"-thick wedges

1 fennel bulb, sliced into ½"-thick wedges

6 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. hot or sweet Italian sausage (about 2 links), casings removed

10 oz. gemelli, casarecce, or other medium pasta

1 tsp. finely grated lemon zest

2 Tbsp. fresh lemon juice

6 cups baby arugula

Finely grated Parmesan (for serving)

1. Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
3. Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
4. Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

Lentil & Barley Stew - Testing

https://www.latimes.com/recipe/lentil-and-barley-stew

1 - Maybe add 1 tsp tomato paste. The recipe can definitely be doubled, which might be better.

LHSS score: 🟢 ~9 / 10

1 Tbsp butter (½ oz/14gr)

1 Tbsp extra-virgin olive oil

1 small onion (4oz/115g) onion, chopped 

2 cloves garlic, minced

⅛ tsp celery seed

1 bay leaf

¼ tsp dried rosemary

16oz/450g fresh tomato, chopped (canned is ok)

2 to 3 cups water

¾ cup lentils duPuy/French

⅓ cup pearled barley

½ tsp salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to finish

1 small Parmesan rind (20g)

½ cup (2oz/55g)carrots, shredded 

1–2 tsp red wine vinegar (to finish)

1. In a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and celery seed and cook 30 seconds, just until fragrant.
2. Add the bay leaf and rosemary, stirring briefly to bloom them in the fat.
3. Throw in the tomatoes and cook for 5 to 7 minutes to let them lose their rawness.
4. Add the water, lentils, barley, salt, pepper, and Parmesan rind. Bring to a gentle boil, then reduce heat, cover, and simmer over low heat for about 30 minutes, stirring occasionally, until the lentils and barley are nearly tender.
5. Stir in the shredded carrots and continue cooking 5–10 minutes, until all grains are tender and the stew has thickened slightly. Remove and discard the bay leaf and Parmesan rind.
6. Stir in 1–2 teaspoons red wine vinegar. Taste and adjust salt and black pepper as needed.
7. This stew wants rest — it improves noticeably after 15–20 minutes off heat.

Quiet, steady, metabolically kind food — especially with your yogurt commons bread alongside.

If you ever want to nudge this one notch further (still internally consistent), we could talk about herb timing or tomato concentration — but this version is already doing its job very well.

Coconut Curry Chickpeas With Pumpkin and Lime - Test 1

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime

1 - Well this was a roaring success! And I learned the difference between light and regular coconut milk. It's all about the texture (duh, like milk vs. whipping cream but, I'd say, even more dramatic). I didn't have enough chickpeas, but even with what I had, it was really good. I also missed the bit about the half cup water, and I'm not sure it's really needed, but I've put it back in to try it out next time. Because there will be a next time.

2 - Still successful. I would like to figure out what would be best to serve it with for a Table d'Hote. It makes a lot of sauce, so I'm introducing a range of chickpea amounts.

4 to 6 servings

3 Tbsps. oil

1 large onion (10oz/285g) chopped

2 jalapeños, seeded or not, thinly sliced or a good pinch of red pepper flakes

1 bay leaf

1" piece of fresh ginger, grated

4 garlic cloves, minced

1½ tsps. garam masala

1 tsp ground cumin

½ tsp turmeric

3 cups (16oz/454g) cooked chickpeas, rinsed, can be doubled for more chickpea to sauce ratio

1¾ cups (1 can) coconut milk (do not use light coconut milk)

1¾ cups (1 can) pumpkin purée

½ cup water

1½ tsps fine sea salt, more as needed

¾ cup chopped cilantro, more for serving

2 to 3 Tbsps. fresh lime juice, plus wedges for serving

1. Heat oil in a large skillet over medium heat. 
2. Stir in the onion, jalapeño and bay leaf. Cook, stirring frequently, until onion is just golden, about 8 minutes.
3. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. 
4. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
5. Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) 
6. Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Tarte fine aux pommes - Untested

TARTE FINE AUX POMMES

For a 20–22 cm tart

1 recipe sweet pie dough

Filling

3–4 Calville Blanc d’Hiver apples (about 550–650 g total)

15–25 g sugar 

15 g butter, melted

Zest of ½ lemon (optional but excellent here)

1 Tbsp lemon juice

1. Blind bake the crust. Allow the shell to cool completely before continuing, preferably to refrigerator temperature.
2. Place the oven rack in the lower middle position. 
3. Preheat the oven to 375°F.
4. Peel the apples and slice to 3–4 mm thick — not thinner.
5. In a bowl mix together the lemon juice, the optional zest, the sugar and the melted butter. Put in the apple sliced and gently toss. Don't let them sit, use them immediately.
6. Starting at the outside edge, overlap the slices tightly, like scales or shingles. Work inwardly in concentric circles. Once done, press them down gently.
7. Bake bake for 35–40 minutes, until the apples are softened and slightly translucent; the edges just beginning to colour and no visible liquid pooling.
8. A final option is, when the tart comes out, brush lightly with apple jelly warmed with a teaspoon of water.
9. If the apples brown before they soften, tent lightly.

Hummus Sandwich - Test 3

Ben invented this sandwich and it's quite good! I don't quite know which tradition it might fit in, perhaps simply 'fusion'. We've had this several times and it's been enjoyable every time. Now I just want to be able to provide some guidelines on quantities. Because.

2 - The original was made with the carrot salad, which is delicious, and the upgrade is with the coleslaw, which Ben calls the Sto-Lat Special. When I make it, I think I can add a bit more horseradish.

3 - Dis is da bomb. I don't know why I have 2tsps of horseradish sauce, that is a death wish. It's just a scrape. I suppose I should check next time to see how much it actually is.

LHSS Score: 8.6 / 10 with Coleslaw with Vinaigrette

LHSS Score: 8.2 / 10 with Salade de Carrottes

Per sandwich

60g hummus

100g Coleslaw with Vinaigrette or Salade de Carrottes

1/8 to 1/4 tsp horseradish sauce

2 slices Commons Yogurt Bread (160g)

1. Toast the bread.
2. Spread the hummus on the bottom piece of bread.
3. Evenly spread the salad on top of the hummus.
4. Spread the horseradish sauce on the other slice of bread (it will be quite thin).
5. Put the two sides together and enjoy!

Cabbage and Frisée Salad - Untested

1 - I'm trying to use the frisée lettuce fresh, but mistrust its level of bitterness in terms of desirability to eat. I thought mixing it with sweeter cabbage would help.

4 cups (300g) shredded green cabbage

4 cups (140g) ripped frisée

Optional additions: grated carrot, thinly sliced onion, chopped parsley or cilantro.

3 Tbsps. (36g) good olive oil

2 Tbsps. (27g) lemon juice

2 tsps. (14g) honey or maple syrup

1 tsp (7g) Dijon mustard

Salt and pepper to taste

Optional Toppings:

Toasted sunflower seeds or slivered almonds 

1. Combine the cabbage and frisée (and any optional vegetables) in a large bowl.
2. Whisk or shake together the vinaigrette ingredients (olive oil, lemon juice, Dijon mustard, sweetener if using, salt, and pepper) in a small bowl or jar until emulsified.
3. Pour the dressing over the salad and toss to coat.
4. For best results, chill the salad for 15-30 minutes before serving.
5. Garnish with toasted nuts or seeds if desired. 
6. This crisp, tangy, and refreshing salad is a great side dish.

Mogette de Vendée (White beans) - Testing

https://maison-solidaire-de-lalimentation.fr/la-vraie-recette-de-mogette-de-vendee-avec-jambon/?utm_source=chatgpt.com

1 - Ok. So, 'mogette' is actually the name of a white bean from the Vendée area in France. I don't have any but I do have Cannellini beans, so I will substitute. Apparently the key is to cook the beans with all the fixings at a very low temperature. I'm tempted to simply slow-cook the whole thing. LATER: I liked it! I think Ben found them to be a bit dull, but I thought they were really flavorful. I did not pair them well, at all, with other side dishes (Failed Rutabaga gratin dish, didn't have any bread to go with). I'll likely use the leftovers to make the frisee pasta, but I would also like to make them again with appropriate accompaniments. This may require looking up how the French tend to eat them.

2 - I have discovered how to eat them! I've already matched it with a whole plate, I suppose it could be considered a 'table d'hote'. I'm starting to include the chemistry of a recipe to help me understand why things are done the way they are.

The key to mogettes is low, steady heat and patience. The beans should be soft all the way through — yielding under pressure — without losing their shape.

500g dried mogettes de Vendée (or cannellini as a substitute)

1 onion, studded with 2 cloves¹

2 carrots, sliced into rounds

1 bouquet garni (thyme, bay, parsley)

2 cloves garlic, crushed

Salt and pepper

1. The night before, soak the beans. Cover generously with cold water and leave for a minimum of 12 hours.² 
2. Drain and rinse, then place in a large pot. Cover with fresh cold water. Add the clove-studded onion, carrot rounds, crushed garlic, and bouquet garni. Do not add salt yet — see step 4.
3. Bring to a boil, then immediately reduce to a gentle simmer.³ Cover and cook for 1 to 1.5 hours, checking regularly.⁴ 
4. Salt in the last 15 minutes. Add salt and taste for seasoning.⁵
5. Check for doneness by pressing a bean between your fingers. It should be completely tender all the way through — soft but not disintegrating. This tactile check is more reliable than the clock.
6.  Drain the beans, reserving a little of the cooking broth.
7. To serve, arrange in a dish, spoon over some of the reserved broth, finish with a drizzle of olive oil and a few turns of black pepper, and a few drops of wine vinegar if desired. Traditionally served with slices of ham.

1. ---

   Notes

   ↑1 Note on the cloves: Two cloves is the right number. Cloves contain eugenol, an aromatic compound that is also a mild inhibitor of the enzymes that break down pectin in bean skins. More than two or three cloves risks slowing the softening of your beans.

2. ↑2 Soaking rehydrates the beans and leaches out some of the oligosaccharides responsible for digestive discomfort. It also reduces cooking time significantly.

3. ↑3 A hard rolling boil agitates the beans physically, breaks their skins, and produces a cloudy, starchy broth with unevenly cooked beans — mushy outside, firm inside. A gentle simmer keeps them intact and cooks them evenly.

4. ↑4 Note on older beans: Dried beans that have been sitting for over a year may take closer to 2 hours. There is no way to know the age of your beans from the package. If they are still firm at 1.5 hours, simply keep going.

5. ↑5 The traditional instruction to delay salting is sound, though the reason is more nuanced than commonly stated. Salt itself does not toughen bean skins — in fact, brining beans in salted water before cooking can improve their texture. The real culprits are calcium and magnesium ions present in hard water, which bind to pectin in the bean skins and resist softening. Salt helps displace those ions. However, delaying salt until late in cooking remains a safe and reliable practice regardless of your water hardness.

500g de mogettes de Vendée sèches (white beans)

1 oignon piqué de 2 clous de girofle

2 carottes

1 bouquet garni (thym, laurier, persil)

2 gousses d’ail

Sel et poivre du moulin

1. La veille, mettez les mogettes dans un grand saladier et couvrez-les largement d’eau froide. Laissez tremper pendant 12 heures minimum. 
2. Le lendemain, égouttez et rincez; placez-les dans une grande casserole et couvrez-les d’eau froide. Ajoutez l’oignon piqué, les carottes coupées en rondelles, l’ail écrasé et le bouquet garni. 
3. Portez à ébullition, puis baissez le feu et laissez mijoter à couvert pendant environ 45 minutes à 1 heure. Vérifiez régulièrement la cuisson en écrasant une mogette entre vos doigts – elle doit être tendre mais pas en purée. Environ 15 minutes avant la fin de la cuisson, salez l’eau (jamais avant, car le sel durcit les légumineuses).
4. Une fois les mogettes cuites, égouttez-les en conservant un peu de bouillon de cuisson. Disposez-les dans un plat de service, arrosez-les d’un filet d’huile d’olive. Servez immédiatement, bien chaud, avec quelques tours de moulin à poivre.
5. Habituellement servit avec des tranches de jambon.

Macco di Fava (broad bean purée) - Untested

https://www.gustiamo.com/gustiblog/macco-di-fava-with-fave-di-amelia-from-umbria/?srsltid=AfmBOooACzMSZ7nSK9Ith8rL4-JbPEJOO-ncW8O0fMl0RgSGwqzHseUW

Another version with potato: https://www.theguardian.com/food/2019/may/20/rachel-roddy-recipe-fava-bean-puree-wilted-greens

SERVES: 4 as a main, 6 as an appetizer

TIME: 1 hour

1 to 2 Tbsps Extra Virgin Olive Oil

1 small onion, chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

250g / 8.8oz fresh fava beans

600-800ml or 2 1/2 – 3 1/2 cups Vegetable broth, warmed

500g / 1 lb leafy greens, such as spinach, chicory, or chard 

Salt Flakes

Bread, to serve

1. Heat a glug of olive oil in a dutch oven or heavy-bottomed pan over medium-low heat. 
2. Add the onion, celery, and carrot and cook for 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
3. Raise the heat to medium and add the fava beans. Cook for 2-3 minutes, moving the beans about the pan.
4. Gradually add the stock, “mano a mano”: one ladle at a time. You don’t want to totally submerge the beans in liquid, add just enough stock for them to cook through. The fava will be done in approximately 25-30 minutes. When the fava beans are ready, turn off the heat, lid the pan, and allow to rest.
5. In a separate pan, braise the greens in some olive oil and a splash of any leftover broth.
6. The final texture of the macco di fava is up to you, from ultra chunky to super smooth. Blend the macco to your desired consistency with an immersion blender.
7. To serve, spoon the greens around a mound of macco in each plate. Nestle a hunk of bread on the side, drizzle with extra virgin olive oil, and finish with crunchy salt flakes.