Greek Yogurt Souffle - Untested

https://julesfood.blogspot.com/2012/10/greek-yogurt-souffle.html

GREEK YOGURT SOUFFLE

many thanks for the original found at Baking Bites...

1 cup plain greek yogurt...i use 0% Fage

3 large egg yolks

3 large egg whites

3 Tbsp AP flour

1/8 tsp salt

1 tsp vanilla extract...(per Grandma...i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.

1/8 tsp cream of tarter

1/4 cup sugar

butter and "real" sugar for ramekins

get creative with your accessories... fresh berries, a blueberry coulis,  ginger syrup, or warm and syrupy homemade jam

preheat oven to 375 F degrees, non convection...bottom heating element only if possible.  i read this somewhere and it seems to work well with any souffle.

butter six 6oz ramekins.  coat inside ramekin with sugar and knock out excess.  set on baking sheet.

in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.

add 1/3 of egg white mixture to the yogurt mixture and incorporate well.  then carefully fold in another 1/3...then the remaining.  you want to keep as much volume as possible, of course.

divide evenly into ramekins...i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.

bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.

DO NOT OPEN THE DOOR TO PEEK.

serve IMMEDIATELY for the full effect.

BUT...these are still fabulous after they fall  as you can see in some of the photos.

they are also delicious the next day.  they retain their fluff and they taste like a very delicate cheesecake.  i'd have this for breakfast every morning if i could...full of protein, calcium and quite a healthy start for the day. 

Steak Soup - Untested

https://www.yourhomebasedmom.com/steak-soup/

2 Tbsp butter

2 Tbsp canola oil

2 lbs top sirloin steak cut into cubes

1/2 cup onion chopped

3 Tbsp flour

1/2 Tbsp paprika

1 tsp salt

1/2 tsp pepper

1 Tbsp parsley

1 tsp oregano

1/2 tsp marjoram

4 cups beef broth

2 cups water

2 Tbsp Worcestershire Sauce

1 14 oz. can of diced tomatoes

3 Tbsp tomato paste

1 Tbsp brown sugar

1 15 ounce can corn drained

1 1/2 cups carrots diced

1 cup celery diced

1 1/2 cups yukon potatoes diced I left the peel on

1. Melt butter in pan and add oil. Heat over medium heat. Add in steak. Cook until meat is browned. About 10 minutes.
2. Mix together flour, paprika, salt and pepper.
3. Sprinkle over browned meat and stir to coat.
4. In a pot add together steak, beef broth, water, Worcestershire sauce, diced tomatoes,onions and seasonings.
5. Bring to a boil and then simmer until meat is tender. About 30-45 minutes
6. Add in potatoes, carrots, corn, celery and tomato paste and brown sugar.
7. Cook uncovered until vegetables are fork tender. About 15-20 minutes

Tips & Notes:

You can use precut stew meat or you can cut up a sirloin or round steak even sized pieces.

If you don’t have the parsley, oregano and marjoram, substitute them with  two teaspoons of Italian seasoning,

Use a waxy potato such as a red or Yukon Gold. A russett potato will disintegrate after simmering for any length of time. Cut potatoes into even bite size pieces.

Be sure your vegetables are cut into even size pieces so they cook evenly.

Gouère — Bourbonnaise Cheese Tart - Untested

https://www.marmiton.org/recettes/recette_gouere-la-tarte-au-fromage-bourbonnaise_166396.aspx

**The pastry**

250g (2 cups) flour

100g (7 Tbsps) neutral oil (vegetable or sunflower)

100g (7 Tbsps) hot water

**The filling**

500g potatoes, peeled and cut for boiling

500g fromage blanc, well drained (or drained full-fat yogurt or quark)

4 eggs, beaten

Salt and pepper to taste

1. The pastry: Put the flour, oil and hot water together in a bowl with a tight-fitting lid. Close the lid and shake vigorously until the dough comes together. That's it.
2. Peel the potatoes and boil them until completely tender, as you would for mashed potatoes. Drain well and mash thoroughly.
3. Mix the warm mashed potato into the fromage blanc until well combined, then add the beaten eggs. Season generously with salt and pepper.
4. Roll out the pastry and line a deep tart tin.
5. Pour the filling over the pastry and bake in a hot oven *(375F/190C)* for 50 minutes, or until the filling is set and holds together.
6. Serve warm with a green salad. Any leftovers are excellent cold, cut into cubes and served as an appetizer.

Tomato Zucchini Goat Cheese Clafoutis - Untested

https://www.canadianliving.com/food/recipe/tomato-zucchini-and-goat-cheese-clafoutis

Tomato , Zucchini and Goat Cheese Clafoutis

Portion size

4 servings

2 tsps. butter softened

1 cup grated zucchini

2 green onions minced

3 Tbsps. chopped fresh basil

3 eggs

1/2 cup whipping cream (35%)

3 Tbsps. flour

1 tsp maple syrup

1/4 tsp salt

1/4 tsp hot pepper sauce

1 pinch nutmeg

1 pkg (140 g) soft goat cheese crumbled

12 cherry tomatoes halved

Brush four 1-cup (250 mL) ramekins with butter; set aside.

Wrap zucchini in clean tea towel; twist and squeeze to release excess liquid. Transfer to bowl. Stir in green onions and basil; set aside.

In separate bowl, beat together eggs, whipping cream, flour, maple syrup, salt, hot pepper sauce and nutmeg.

Divide goat cheese evenly among ramekins; top each with one-quarter of the zucchini mixture and one-quarter of the egg mixture. Top each with 6 cherry tomato halves.

Arrange ramekins on baking sheet; bake in 325ºF (160ºC) oven until puffed and eggs are set, 18 to 20 minutes. Broil until tops are bubbly and golden, 1 to 2 minutes.

Cheesecake de Francine - Untested

Base :

3/4 cup flour

1/3 cup ground almonds (almond meal)

1/4 cup caster sugar

90 g of butter, chopped up

1. Put all the ingredients in a bowl. 
2. Rub it through with your fingers so butter it is not melted. 
3. When done it should look like fine bread crumbs.
4. Line the bottom of a 20cm spring form pan with parchment paper. 
5. Level the mixture in the bottom and press down with a soup spoon until it is even and flat.  
6. Heat the oven to 150C/300F and cook for 15 minutes. Allow to cool completely.

Mixture : 

475g fresh ricotta 

355g cream cheese, cubed 

1 and 1/3 cups caster sugar

4 eggs

1/4 cup fresh lemon juice

1 Tbsp of finely grated lemon rind

1/2 tsp vanilla extract

1 and 1/2 Tbsp water mixed with 1 and 1/2 Tbsp cornstarch

1. Preheat the oven to 150C/300F.
2. Process everything together.  It should be the consistency of thick cream. A food processor is good for this. 
3. After it has cooled, lightly butter the sides of the spring form pan.  
4. Pour the mixture into the pan.  
5. Lightly tap pan on counter to remove bubbles.  Remove remaining bubbles by gently rubbing spoon over top of mixture.  
6. Bake for 1 hour.  Turn oven off and leave the cake in for another hour.
7. Put in the refrigerator for at least 2 hours before removing from the pan.
8. You can serve with berries on the side or make a coulis to sprinkle around or over fruits on top.

Quick Fresh Mozzarella - Untested

Inspired by: https://www.motherearthnews.com/real-food/30-minute-mozzarella/#axzz34XH3s2OW

NOTE that this is not a cultured mozzarella, which is more authentic and flavorful, but is a good place to start. A cultured mozzarella does not use citric acid but a thermophilic culture instead and is a longer process.

1 US gallon (3.8 L) whole milk (not ultra-pasteurized)

1½ tsp citric acid, dissolved in ¼ cup (60 mL) cool water

¼ tsp liquid rennet, dissolved in ¼ cup (60 mL) cool, non-chlorinated water

1–2 tsp cheese salt

Making the curds

1. Pour the milk into a large pot and stir in the dissolved citric acid.
2. Slowly heat to 32°C (90°F), stirring gently.
3. Remove from the heat and stir in the dissolved rennet using an up-and-down motion for about 30 seconds.
4. Stop stirring and let the milk sit undisturbed for 5–10 minutes, until you have a clean break.
5. Cut the curd into roughly 2 cm (¾") cubes.
6. Slowly heat the curds and whey to 40°C (105°F), stirring very gently.
7. Remove from the heat and let the curds rest for about 5 minutes.
8. Scoop the curds into a colander and allow them to drain.

Stretching

1. Heat a separate pot of water (or, even better, the strained whey) to about 77–82°C (170–180°F).
2. Place the drained curds in a bowl and:
3. Pour enough hot whey over them to cover.
4. Let them sit for 20–30 seconds.
5. Lift the curd with a spoon or your hands (wear gloves if needed—it will be hot).
6. Fold and stretch it gently.
7. If it begins to stiffen, dip it back into the hot whey for another 20–30 seconds.
8. Repeat until the curd becomes smooth, glossy, and stretches into long ribbons.
9. Knead in the salt during the last stretch.
10. Form into balls and cool in cold water for 10–15 minutes.

Slow Cooker Bone Broth - Untested

https://grassfedgirl.com/easy-crock-pot-bone-broth-2/

1 lb-2 lbs bones (chicken feet/necks or beef bones knuckles, bones with a lot of cartilage)

4 cloves garlic

32 cups water (or just enough to cover the bones)

Sea salt and pepper to taste

2 tbsp apple cider vinegar

other of choice vegetables (optional, can make it bitter )

other herbs (optional)

1. Put all the ingredients in a slow cooker overnight or longer and set to low (8-24 hours).
2. In the morning, strain the broth and refrigerate in separate containers.
3. Once it's chilled remove the fat and save it for other uses.

Notes:

• If the broth doesn’t gel or come out to your liking, try again. It usually doesn’t gel due to too much water in proportion to bones. Best to just use enough water to just cover the bones. 
• You can use bones saved from making wings, steaks on the bone, and whole chickens. There's a lot of variance depending on type of animal and type of bone. 
• Best to use bones with a lot of cartilage, like any bones with lots of joints. Chicken feet, chicken wings, chicken drumsticks, chicken backs, beef knuckles are great bone options.
• Bone broth from chicken bones is easiest as bone broth from beef and pork broth are very pungent when cooking, so for the comfort of others in your home, chicken may be the best option.

Potage Choisy 3 - Untested

https://fr.frije.com/recipes/140752

Serves 4 — Prep: 15 minutes — Cook: 14 minutes

110g onion, peeled and thinly sliced

400g zucchini, ends trimmed, unpeeled, cut into cubes

300g green lettuce leaves, sorted, rinsed, dried and roughly cut with scissors

5g butter

1g fresh mint

600g vegetable broth

100g milk

1g fresh mint, reserved for serving

Salt and pepper to taste

1. In a soup pot, melt the butter over medium heat and wilt the lettuce, stirring. 
2. Add the onion, zucchini cubes and the first portion of mint. Stir for 2 to 3 minutes, then pour in the broth.
3. Bring to a boil, and cook until the zucchini is perfectly soft.
4. Blend the soup, add the milk and scatter over the remaining mint. 
5. Stir, adjust seasoning with salt and a turn of the pepper mill.
6. Serve hot or cold.

Potage Choisy 2 (velouté de laitue) - Untested

https://www.zeste.ca/recettes/potage-choisy-veloute-de-laitue

Potage Choisy (velouté de laitue)

Quantité : 2 litres (8 tasses)

14g sunflower oil

1 small onion (110g), thinly sliced

60g garlic scapes, roughly chopped *(or 2 cloves garlic, minced)*

150g cucumber, peeled or unpeeled, cut into cubes

300g potatoes, peeled and cut into cubes

Salt to taste

1500g chicken broth

350g green lettuce leaves, washed and dried *(see notes)*

30g fresh coriander, roughly chopped

15g fresh dill, roughly chopped

8g fresh mint, roughly chopped

**Notes**

1. The recipe works with any lettuce, but if you use red-leaf varieties the vibrant green colour of the soup may not come through.

2. Replace some of the lettuce with spinach or tender vegetable tops (beet greens, radish tops, etc.). Fennel can also be used in place of the cucumber — in that case, use fennel fronds instead of the dill.

**Instructions**

1. In a large pot or dutch oven, heat the oil over medium-high heat and sauté the onion for 2 to 3 minutes without letting it brown.

2. Add the garlic scapes and cucumber and cook for 2 to 3 minutes, stirring.

3. Add the potatoes, salt and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add the lettuce leaves a little at a time — they will quickly lose volume in the hot broth. Once all the lettuce is in the pot, continue cooking for 8 to 10 minutes or until the potatoes are tender.

5. Remove from heat and blend the soup using a blender, food processor, or immersion blender.

6. Add the fresh herbs and blend again until the soup is as smooth as possible.

7. Freeze whatever isn't consumed right away — to reheat, add cream to return it to a smooth, velvety texture.

Potage Choisy 1 (de Maman) - Untested

Une recette que Maman a partagée avec moi, je ne sais pas d'ou. J'ai fait un peu de recherche et j'ai trouvé pas juste d'autre versions, mais aussi des alternatives intéressantes, que je sauvegarde séparément puisqu'elles sont assez différentes que je voudrai les essayer afin de déterminer laquelle que je préfère ou comment je veux les combiner.

POTAGE CHOISY (Avec laitue un peu amère)

1 oignon moyen haché

3 tasses de pommes de terres coupés en dés

2 c. à soupe de beurre

2 tasses de lait (je prend du 2%)

3 tasses de bouillon de poulet (je le fais à partir de la poudre Loney’s sans gras)

Sel et poivre, au goût

6 tasses de morceaux de laitues diverses – c’est à peu près une pomme de salade frisée + 150 gr de laitue printanière (n’importe quelle sorte mais ne pas prendre une laitue amère comme la roquette ou le cresson) – vous pressez la salade pour la mesurer

Garniture par portion – 2 versions: 

version Ricardo: 5-6 quartiers de tomates cerises mises au centre avec 1 c. à thé de crème sûre

version Kim: 2 branches de ciboulettes coupées au ciseau (2 à 3 pouces de long), disposées en quadrillage + 1/2 c. à thé de crème sûre.

1. Cuire à feu moyen-doux les oignons avec le beurre dans un grand chaudron afin d’amollir les oignons 
2. Ajouter le lait, le bouillon de poulet et les pommes de terre 
3. Amener à ébullition. Couvrir et cuire doucement à feu doux pendant 20 minutes ou jusqu’à ce que les pommes de terre soient tendres 
4. Broyer moyennement du sel de mer et de poivre 
5. Ajouter la laitue et continuer de cuire pendant 3 à 4 minutes en remuant de temps en temps -  ne vous en faites pas, le volume de laitue diminuera considérablement 
6. Verser la soupe dans un mélangeur pour obtenir une belle purée (c-à-d. environ 4-5 minutes) 
7. Passer au tamis 
8. Rectifier l’assaisonnement 
9. Verser dans 4 ou 5 bols et garnir 
10. Déguster immédiatement.
11. Vous pouvez préparer le potage la veille – ce qui parfait lorsque vous recevez.

Brown Butter Sage Pasta - Testing

https://www.joyousapron.com/brown-butter-sage-pasta/

1 - I asked some visitors to make this dish for the first time, and it was good. It also allowed me to know what I want to try the next time I make it. 

1 lb spaghetti pasta

½ cup butter

6-9 cloves garlic minced

1 tsp salt or more to taste

½ tsp black pepper

¼ cup reserved pasta water

20-25 leaves fresh sage (10g) julienned, plus more for garnish

½ cup parmesan cheese grated, plus more to taste as needed

1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
2. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty; this should take about 3 to 4 minutes. This step is essential to get right - not browned enough and the sauce is just greasy, and browned too much and the milk solids in the butter burns. The key is to listen to the butter, and when it stops crackling, look to the milk solids on the bottom of the pan and let them get to a nice golden brown. It will start to smell nutty.
3. Add the garlic and sage, cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor and get the sage essential oils to infuse the butter without volatizing in the air (the lovely scent of sage fills the air, it may be too cooked).
4. Add pasta to the skillet. Add the reserved pasta water and toss to coat, adding the seasoning as you toss.
5. Add parmesan cheese. Toss to coat again.

Lilac Wine - Untested

https://leslieland.com/2009/05/lilac-wine/ 

https://brightonforager.wordpress.com/2011/05/23/lilac-wine-hypnotised-by-a-strange-delight/ (contains the recipe above)

When newly made, it will taste and smell bad. Leave it for 3-6 months, at least, for the lilac flavour to mature.

Velouté de chanterelles - Untested

https://www.cuisineaz.com/recettes/veloute-de-champignons-10456.aspx

1 leek

500ml water

1 vegetable bouillon cube

200ml dry white wine

200g chanterelles

100ml skim milk

100ml crème fraîche

½ tablespoon flour

2 tablespoons chopped parsley

Salt and pepper

1. Wash the chanterelles and prepare the leek: wash it and slice into rounds.

2. Pour the water into a large pot. Crumble in the bouillon cube and bring to a boil.

3. Add the leek, wine and parsley. Simmer gently for 15 minutes.

4. Add the chanterelles and cook for another 5 minutes.

5. Whisk the flour into a little of the milk until smooth, then pour into the soup to thicken it. Add the remaining milk and the crème fraîche.

6. Simmer for 5 minutes.

7. Season to taste.

Truffade à la Canadienne - Untested

https://www.recoin.fr/recette/truffade.html

Substitute the tome fraiche with half and half regular dry mozzarella and havarti cheeses.

Zuppa di pasta e fagioli, Slow version

I make this soup a lot and because of my planning challenge I often just use pre cooked beans instead of dry beans. In part because it seems like such a big use of energy to cook beans on the stovetop. So I adapted the favorite to the slow cooker to infuse the beans with the flavouring and deepen the umami. 

1 Tbsp. olive oil, plus 2 Tbsps. more, plus extra for drizzling

2–3 slices bacon (35–50g), cut into lardons

1 small onion (4oz/114g), roughly chopped

5 cloves garlic, smashed

¼ tsp. red pepper flakes, or more to taste

½ tsp. fennel seeds

5 fresh plum tomatoes (10oz/285g) or ½ can (14oz/398mL) diced tomatoes

1 lb. dry beans (or 2 lb. 5oz/1kg cooked)

  - preferably cranberry/borlotti, pinto or romano beans

5 cups water, plus more boiling water if needed

5 cups light beef broth (1 Tbsp. Better Than Bouillon)

2 bay leaves

30g Parmesan rind

Mustard green (or kale/chard) stems, sliced thin

8oz/230g small pasta such as shells, ditalini or orzo

Mustard green leaves (4–8oz), chopped (or kale/chard leaves)

1 tsp. salt, to taste

1 sprig fresh rosemary, finely chopped

⅓ cup (43g) grated Parmesan, plus more for serving

¼ cup roughly chopped fresh parsley

Freshly ground black pepper

1–2 tsps. white wine vinegar, optional

1. Render the lardons until lightly browned and crisp. Remove all but 1 Tbsp. of the fat and add the olive oil. 
2. Add the onion and cook until it begins to soften. 
3. Stir in the garlic, the red pepper flakes and the fennel seeds. Cook for a minute to toast the spices then add the tomatoes; cook until the tomatoes begin to break down.
4. Transfer everything to the slow cooker. Add the dry beans, water, broth, bay leaves, Parmesan rind and the stems from the mustard greens (or kale/chard). Cook on High for 5–6 hours (or Low for 8–10 hours), until the beans are completely tender.
5. When the beans are tender, remove about 2 ladles of the beans and broth, favouring the beans, and blend until smooth before returning everything to the soup pot and the stovetop. 
6. Bring the soup back to a gentle simmer. Add the greens and the pasta and cook another 15–20 minutes. The body of the soup comes in part from the pasta, so al dente isn't required or even desired here. 
7. The soup should be thick and creamy; if too thick, thin with a little more boiling water until you get the consistency you want.
8. Take off the heat and remove the bay leaves and Parmesan rind. Stir in the rosemary, salt, grated Parmesan, parsley and the remaining 2 Tbsps. olive oil. Let stand 2–3 minutes to allow the rosemary to perfume the soup before serving.
9. Serve with more Parmesan, olive oil, plenty of freshly ground black pepper and, if desired, a drizzle of white wine vinegar.