La Flamiche au fromage à pâte molle - Test 1

http://www.produitsderegion.fr/magazine/recettes-regionales/la-flamiche-au-maroilles

ALSO LOOK AT

https://www.mamiecaillou.com/2020/10/la-fameuse-tarte-au-maroilles-du-nord.c-est-ch-ti-c-est-sympa-et-c-est-bon.html

http://www.unecuillereenbois.fr/recette-chti-la-flamiche-au-maroilles-au-robot-de-cuisine/

https://cuisine.voozenoo.fr/2021/11/24/tarte-au-maroilles-chti/

https://cuisine.journaldesfemmes.fr/recette/331941-tarte-au-maroilles

1 - What a discovery! It's a recipe from Nord-Pas-de-Calais and is a cheesy baked bread. The consistency of the bread is reminiscent of brioche. I don't know if this is how it's supposed to go but the cheese all melted in a pool and kind of became a sauce I spooned over the pieces when I cut up the bread. The original uses the local Maroilles cheese, I substituted with Cambozola. It strikes me more as a side dish than a main, but I served it with lots of roasted veg and it went down really well.

NOTE: there is one detail I can't remember. In the original recipe it has you put the dough aside to rise once, then spread in the baking pan and put in the oven immediately. I wonder if I didn't spread the dough immediately in the pie plate to rise and then just put the toppings on before baking. I've used the recipe's version first for my next try.

3 Tbsps milk

1 Tbsp sugar

1 tsp dry active yeast

250g flour 

2 eggs

2 Tbsps olive oil 

1 generous pinch of salt

200g thick crème fraiche 

250g of Maroilles or other soft cheese like Cambozola or Brie

Salt and pepper, to taste

Butter to grease the baking pan

For the dough

1. Warm the milk. In a small bowl mix the milk, sugar and yeast. Allow to rest and proof for 5-10 minutes
2. Meanwhile, put the flour in a large bowl and make a hollow in the middle.
3. Add the eggs, oil and salt. Mix until completely combined, then add the yeasty milk.
4. Knead until the dough forms a ball, about 10 minutes. If it's too wet, add a meagre sprinkle of flour at a time until you obtain a smooth, slightly tacky ball of dough.
5. Cover and set aside in a warm place for an hour or two.

For the filling

1. Preheat the oven to 400°F.
2. Grease a pie plate with butter and spread the dough in the pie plate from edge to edge.
3. Slice the cheese into 1/2" slices.
4. Evenly spread the crème fraiche over the dough, then layer on top with the slices of cheese.
5. Salt and pepper to taste.
6. Garnir la pâte de  épaisse.
7. Bake in the oven for 25-30 minutes.

DÉGUSTATION:

Pairs well with a crisp salad and/or roasted vegetables.

Speculoos - Test 1

http://sandrinita.canalblog.com/archives/2011/12/17/22949964.html

https://www.marmiton.org/recettes/recette_la-veritable-recette-de-speculoos-a-l-ancienne_343045.aspx

https://www.cuisineactuelle.fr/recettes/speculoos-a-l-ancienne-264067

https://www.ptitchef.com/recettes/dessert/la-veritable-recette-des-speculoos-fid-1428686

1 - Yum! I could still play with the spices as there is significant variation there, but so far, so good. I would like to know how crunchy they are supposed to be, but otherwise they work just fine. Some people want to decorate them, which I have no problem with. It did require almost double the amount of water to get it to the correct consistency though, so I've made that adustment.

300g flour (de farine)

180g brown sugar (de cassonade)

Good pinch of salt (Sel)

1 tsp cinnamon (de cannelle)

Pinch of ground clove (1 clou de girofle écrasé)

¼ de paquet 1 tsp baking powder (de levure chimique)

60g butter, room temperature (de beurre)

4 à 5 cl 2-3 3-6 Tbsps water (d’eau)

1. Combine in a large bowl the flour, sugar, salt, baking powder and spices.
2. Pinch in the butter until well mixed in, fine like coarse sand.
3. Start with 3 Tbsps of water and slowly increase until a smooth ball of dough is obtained.
4. Wrap (I use beeswax wrappers) and refrigerate for 1 to 48 hours.
5. When ready to bake, preheat the oven to 350F. 
6. Roll out the dough to 5mm thick, cut with cookie cutters (or if you have a cool Speculoos rolling pin, use that).
7. Line a cookie sheet with parchment paper and lay the cookies on top. They can be relatively close to each other since they don't puff very much.
8. Bake until just starting to brown, or 15 minutes.

1. Dans un saladier, mettre la farine, la levure chimique, la cannelle, le clou de girofle, la cassonade, le sel.
2. Incorporer peu à peu le beurre en petit morceaux
3. Ajouter de l’eau par petite quantité pour obtenir une boule homogène.
4. Laisser reposer la pâte pendant une heure
5. Préchauffer le four à 180°
6. Etaler la pate (5 mm d’épaisseur), découper des motifs avec un emporte pièce
7. Mettre sur la plaque du four recouverte de papier sulfurisé Faire cuire pendant 15 minutes.

Pastador - Untested

https://culture-crunch.com/2021/01/04/pastador-grand-mere-pate-a-tartiner-au-chocolat/

https://www.cooking-chef.fr/espace-recettes/desserts-entremets-gateaux/pate-a-tartiner-pastador-maison

I recently discovered that my ancestors on my mom's side are from Nord-des-Pas-de-Callais, so I've started doing a deep dive on recipes from this region. I have to look back to see if they would have been in the region when chocolate was available but, nonetheless, I'll accept that my lineage springs from a people who have adopted this as a mainstay.

1 boîte de lait concentré sucré (396 g) froid

1 plaque de chocolat noir (200 g)

200 g de beurre doux ramolli

1⁄2 cuillère à café d'Arôme naturel de vanille bourbon

1. Casser le chocolat en morceaux dans une casserole.
2. Faire fondre le chocolat au bain-marie.
3. Une fois le chocolat fondu, ajouter le beurre mou et bien mélanger. Laissez refroidir 10 minutes.
4. Ajouter ensuite le lait concentré sucré.
5. Bien mélanger le tout jusqu’à obtenir un mélange lisse et homogène.
6. Mettre dans un pot ou un bol.
7. Envelopper de film plastique.
8. Mettre au réfrigérateur durant au moins 12h.
9. Sortir du réfrigérateur et déguster !

Roast Pork Picnic Sandwich - Untested

https://www.taste.com.au/recipes/picnic-loaf-roast-pork-recipe/wmqm9sov

1 Baguette or Crusty bread

1/2 cup mayonnaise

2 tsp Dijon mustard

1/4 tsp coarsely ground black pepper

1/2 cup tomato chutney

5oz roast pork

330g jar roasted red peppers, drained, thickly sliced

2oz baby arugula leaves

2 Tbsp fresh basil leaves

1. Cut the baguette lengthways if using, otherwise cut Crusty bread loaf into sandwich slices.
2. Combine the mayonnaise, mustard and black pepper in a bowl. 
3. Spread mayonnaise mixture over the baguette base. 
4. Spread tomato chutney over the baguette top. 
5. Arrange pork, capsicum, rocket and basil over the baguette base. 
6. Close the sandwich and cut crossways into quarters to serve. Enjoy.

Fried Pulled Pork over Beans - Untested

I like the idea of this recipe, but the original is a full on slow-cooker thing with a fresh pork roast. I'd like to make this using leftover pork. I just have to figure out what that looks like. I am taking the finishing instructions for the Pork Carnitas, figuring out how to make a sauce with the spices to fry the meat in, baking the beans separately and then maybe mixing all together at the end? Or maybe just serving the fried meat on top of the beans... mmm, that sounds right.

Cooking instructions for the beans : https://www.allrecipes.com/recipe/58389/slow-cooker-homemade-beans/

3 cups dry Chili Beans

1½ cups beef broth

1 28oz can crushed tomato

1 28oz can diced tomato

1 small onion, chopped

1 garlic clove, minced.

1 tsp salt

2 lbs roast pork, bones removed and pulled

2 Tbsps brown sugar

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp chilli powder

3/4 tsp dry oregano

dash of cinnamon

½ tsp cumin

¼ tsp cayenne 

1/2 cup beef broth

BBQ Sauce

1 Teaspoon Hot Sauce, Optional

1. Soak the beans overnight in plenty of water. Next day, drain and add to the slow cooker.
2. Add the broth, cans of tomato, onion, garlic and salt.
3. Cook in the slow cooker on Low for 8-10 hours.
4. About a half hour before serving, pull apart the pork using a couple of forks and set aside.
5. In a small pot mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne. Pour in the 1/2 cup of beef broth. Bring to a boil then turn off the heat.
6. Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high (you could do the popcorn test). Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Since you are reheating the carnitas, flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.
7. Serve the pork on top of the cooked beans, with BBQ sauce and hot sauce on the side.

Pork and Kale Soup - Testing

https://www.meatloafandmelodrama.com/leftover-pork-roast-soup/

1 - I was a little skeptical about this, but it turned out quite nicely. The others added hot sauce but, whatever. I thought just the lime was enough. I think I would like to try adding the lime to the soup instead of as wedges on the side. I standardized the amount of salt.

2 - I did not have cilantro and it seemed like it was missing something to balance the flavor of the kale. The leftover pork I used was from the lucky New Year pork roast, and so a mild pork which I cubed small (which worked fine). We used some hot sauce due to no cilantro to balance the strong flavor of the kale which worked fine. I would like to figure out how much lime to put directly in the soup which seems like a better way of doing things.

1 Tbsp mild oil or lard

1 onion, chopped

2 cloves garlic, minced

1 cup corn kernels

1 cup dry Northern beans or cannellini beans

2 cups cooked pork, pulled apart

8 cups chicken broth

3 cups chopped fresh kale

1 tsp salt 

Pepper, to taste

Lime (how much?) Start with the juice from 1/2 lime and taste test.

Cilantro OR Hot sauce

1. Soak the beans overnight. Cook beans in boiling water until they are soft, at least an hour.
2. Once the beans are cooked, heat the oil in a large soup pot and cook the onion until soft. Add the corn and continue to cook until the corn kernels just slightly turn golden brown. Add the garlic and cook 1 minute more or until the sharp raw garlic smell goes away.
3. Add the chicken broth, pork and the kale and stir to combine.
4. Cover and bring to a boil.
5. Reduce to a simmer, add the beans and cook another 20 minutes. 
6. Add the lime before serving. 
7. Serve with fresh cilantro sprinkled on top.

Gâteau aux fruits de Noël des Noëls(de Tilly) - Untested

2 tasses raisins sans pépins (séchés)

1 tasse raisins (currants)

1½ tasses raisins (autre) Sultana

1½ tasses candied cherries coupés en moitiés

1 tasse dattes coupées

1½ tasses mixed candied fruit, coupé

½ tasse candied pineapple, coupés petits

1 tasse pécans

3 tasses farine sassées

1½ c. à thé poudre à pâte (Magic Baking Powder)

1 c. à thé sel

½ lb de beurre

1¼ tasse de sucre brun tassé

6 œufs

¼ tasse mélasse

1/3 tasse jus orange

1. Chauffer le fourneau à 275F. Mettre dans le moule un double de papier brun et un double de papier ciré. On se sert d’un moule à tube ou encore mieux une casserole ou deux de gâteaux.
2. Mélangez ensemble les fruits et les noix dans un large bol. Sassez la farine, mesurez et ajoutez-y la poudre et le sel. Mélangez ensemble avec les fruits, bien brasser afin que la farine soit bien mélangée aux fruits.
3. Crémez le beurre, ajoutez le sucre et bien brasser jusqu’à léger. Additionnez les œufs un à la fois battant bien après chaque addition, mettre la mélasse, brassez. Mettez l’addition de fruits et de la farine, alternant avec le jus d’orange, finissant avec fruits et farine.
4. Mettez dans les casseroles préparées et cuire 3 hrs à 3½ hrs.
5. Lorsque cuit, faites refroidir complètement ensuite enlevez le papier des côtés, laissez le fond. Trempez du coton à fromage dans du rum ou du brandy, ou l’eau de rose à peu près 3 onces.
6. Enveloppez bien le gâteau dans le coton à fromage et ensuite dans le papier aluminium (foil). Mettre dans une boîte dans un endroit frais pour plusieurs semaines. 
7. Si le coton devient sec, répétez l’opération.
8. P.S.   J’ai copié tel quel.