Fig Jam - Testing

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

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

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

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

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

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

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

1 cup white sugar

1 cup water

1 Tbsp lime juice

½ tsp cinnamon

¼ tsp ground ginger

⅛ tsp white pepper

1 13-ounce jar with lid

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

Home Baguette - Untested

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

975f bread flour

2 tsps./16g salt

3/4tsp/2g dry yeast

750ml room temp water

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

Pizza Dough Redux - Testing

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

2 - I've started to look deeper in these slow dough recipes and have tried this one, which made for some really good dough. Now, I don't know if it was that the toppings were wet, but the day after pizza bottom was quite wet. Still testing, but I did like this - 72 hour dough. Also, I learned that if using all purpose flour, to reduce the amount of water I use. So for 500g of flour, I should use only 330–340 g of water. Here are more references to this longer recipe. 

https://food52.com/recipes/75283-seventy-two-hour-pizza-dough

https://www.seriouseats.com/cold-fermented-fontina-parmigiano-and-oregano

330–340 g water (about 1⅓ cups) 1 1/2 cups/350g water (90F/32C)

2 3/4 tsp/15g salt

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

Scant 4 cups/500g white flour, preferably 00

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

Makes 3 regular or 5 thin-crust dough balls.

Bulk fermentation - 2 hours

Divide, shape and cover - 10 minutes

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

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

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

Overnight cold ferment — your dough, translated

350 g water (90 F / 32 C)
15 g salt
0.25 tsp (≈0.3 g) instant yeast

500 g white flour (00 if possible)

---

Day 1 — Evening (about 20 minutes total)

6:00 pm 5:40 — Mix

• Dissolve salt in water

• Add yeast, wait 1 minute

• Add flour, mix by hand

• Pincer method ~1 minute

• Target dough temp ~26–27 °C

6:50 pm 6:30 — Rest (20 minutes)

7:10 pm 6:50 — Brief knead

• 1 minute, just to smooth

• Dough should feel supple, not tight

7:15 pm 6:55 — Divide & ball

• Cut into 3–5 portions

• Shape gently

• Light dust of flour

7:20 pm 7:00 — Refrigerate

• Place dough balls on tray or plates

• Cover airtight (important)

• Into fridge at ~4 °C

No bulk proof at room temperature.
No waiting for rise.
Cold arrests things before they run.

---

Day 2 — Bake day

11:00 am–12:00 pm — Take dough out

• Remove dough balls from fridge

• Keep covered

• Let warm 4–5 hours at room temp (20–22 °C)

What you’re looking for:

• Dough softens and spreads slightly

• Surface looks satiny, relaxed

• When pressed, it springs back slowly

4:00–7:00 pm — Bake window

• You now have several calm hours

• Flavour is at its peak

• Stretching is easier than same-day dough

Mushroom Omelette with Cheddar and Tarragon - Test 1

https://simmeringstarfruit.com/2025/03/28/cheddar-tarragon-mushroom-omelette/#mushroom-herb-cheddar-omelet-recipe

3 servings

1 Tbsp (½ oz/14gr) + 1 Tbsp (½ oz/14gr) butter

1 Tbsp vegetable oil

6 eggs

A generous pinch of salt

½ tsp ground black pepper

150g mushrooms, sliced

3 cloves garlic, minced

(2.7oz/76gr) cheddar cheese, grated

½ cup loosely packed fresh tarragon leaves

1. Melt the first Tbsp of butter in a 10" oven-proof fry pan or omelet pan and bring to a froth, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty, this should take about 3 to 4 minutes.
2. Add the mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 10 minutes. Add the garlic and allow to cook for another minute.
3. Clean the pan and reheat, melting the second Tbsp of butter with the oil.
4. Meanwhile, whisk the eggs with the salt and pepper until frothy.
5. Pour eggs into the hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
6. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
7. Evenly spread the cheese across the surface of the omelette, then do the same with the cooked mushroom.
8. Sprinkle the tarragon over all of this.
9. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
10. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette before serving.

Potato Curry - PUBLISHED

https://myvegetarianroots.com/onion-potato-curry/

1 - I made this dish to try and stop the hole in the legs of my 4 ravening WOOFers! OMG they eat so much!!! It was instantly loved, served with Creamy French Lentil Dal and Savory Rice.

2 - It is a very tasty dish. I would like to figure out how to prevent the potato from sticking to the pan so much. Research is required. There must be a way.

3 Tbsp. peanut oil (or any cooking oil)

1 tsp cumin seeds

1 tsp mustard seeds

1 pinch asaphoetida

1 medium onion, sliced

3 potatoes (24oz), cubed (peeled or unpeeled)

3 cloves garlic, minced

1 inch ginger root, grated

½ tsp turmeric powder

¾ tsp red curry powder (Kashmiri blend is good)

1 tsp cumin powder

1 tsp coriander powder 

1 tsp garam masala

1 + ½ tsp Salt 

¼ cup cilantro, chopped 

1. Heat oil in a heavy bottom wide shallow pan, add cumin seeds and mustard seeds.
2. Once the seeds pop, add the asaphoetida, garlic and onions along with 1 tsp salt.
3. Sauté on medium heat until the onions start to soften.
4. Add the potatoes to the pan and cook until fork tender. Add a few Tbsps. of water when it starts to stick.
5. Add all dry spices and salt and gently toss until all the potatoes are evenly coated with the spices. 
6. Cook for 2-4 minutes more, covered, to allow the spices to flavor the potato.
7. Serve immediate with chopped cilantro sprinkled on top.

French Onion Cabbage Gratin - Testing

https://www.delish.com/cooking/a63393634/french-onion-cabbage-gratin-recipe/ 

https://www.facebook.com/reel/934125715244689

1 - It was good, but the cabbage was a bit flat. What could I do to make it more succulent? Browning at a higher temp? Injecting flavor somehow?

2 - This second attempt was delicious! The changes I made paid off and, as usual, I think the real key is once again to use browning as a key element. A green salad and bread helped balance the meal.

Number of portions: 6

Serving size: ~450 g

Calories per serving: ~550 kcal

Speed: Slow Food

Experienced cook (active time): 1 hr 40 min

Novice cook (active time): 2 hr 15 min

Total elapsed time: 3 hr

LHSS Score: 7.3 / 10

1 small head of green cabbage (about 2 lb.), cut into 1" slices

2 Tbsp. bacon fat

2 Tbsps. (1oz/28gr) butter 

½ cup panko breadcrumbs

1/4 tsp Salt 

2 Tbsps. (1oz/28gr) butter 

2 large yellow onions (20oz/570g) thinly sliced into half-moons

1 tsp. salt

2 fresh thyme sprigs

1/3 cup dry white wine

Freshly ground black pepper

2 Tbsp. all-purpose flour

1½ cups heavy cream

1½ cups milk 

(OR 3 cups ½+½ cream)

1½ cups grated Gruyère (6.3oz/180g) divided

1 or 2 oz crumble Cambozola cheese

Freshly ground black pepper

1. Prep the oven and cabbage: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or lightly grease it. Place the cabbage steaks in a single layer on the pan, leaving some space between them. Brush both sides of each cabbage steak evenly with the oil and season with salt and pepper. Bake for 15 minutes, then flip and roast another 15 minutes, or until the edges are golden brown and crispy. For extra crispiness, you can broil for the last 1–2 minutes, watching closely to prevent burning. (I HAD TO COOK 20 MINUTES LONGER UNTIL CENTERS SOFT)
2. First, in a straight-sided, 12" oven-ready skillet over medium heat, melt 2 Tbsp. butter. Add the breadcrumbs and season with 1/4 tsp. salt. Cook, stirring frequently, until the breadcrumbs are golden brown, 3 to 4 minutes. Set aside and wipe the pan.
3. Melt 2 Tbsps. butter in the pan and cook the onions with the salt, stirring occasionally, until the onions are jammy and deep golden brown, 35 to 50 minutes.
4. Add the fresh thyme and the wine, scraping up the bottom of the pan as the wine loosens the fond. Simmer, stirring, until the liquid is reduced by 1/2 and the onions return to their jammy consistency, 1 to 2 minutes more; season with pepper. Set the onions aside. 
5. In the same skillet over medium heat, melt the remaining 2 Tbsps. of butter. Add the flour and cook, stirring constantly, until a bubbling blonde paste forms on the bottom of the pan. 
6. Whisk in the cream and milk. Bring to a boil then simmer, stirring occasionally, until reduced and slightly thickened, 5 to 7 minutes. 
7. Fold in 1 cup of Gruyère, the Cambozola and three-quarters of the caramelized onions.
8. Nestle the cabbage in the pan and season all over with 1 tsp. salt. Turn off the heat and let sit 10 minutes.
9. Set the rack in middle of the oven and preheat to 350°F. 
10. Spoon the sauce over the cabbage then top with the remaining caramelized onions, followed by the remaining 1/2 cup of cheese and half of the breadcrumbs.
11. Transfer to the oven and bake gratin until cabbage is tender, about 20 minutes. Top with the remaining breadcrumbs and thyme; season with pepper, cook another 20 minutes.
12. Serve with green salad and bread.

Guyanese Roti or Paratha - Untested

https://www.foodnetwork.com/recipes/garlic-and-herbs-guyanese-roti-17139789

Garlic and Herbs roti

3 cups all-purpose flour, plus about 1/2 cup for topping and dusting

1 tsp baking powder

1/2 tsp salt

1 cup warm water

1/2 cup peanut, grapeseed or sunflower oil

2 Tbsps. salted butter or ghee, melted

OPTIONAL:

8 cloves garlic, grated

1/4 cup fresh cilantro leaves, finely chopped

3 wiri wiri chiles or 1/2 habanero, seeded and finely chopped, optional (how about chipotle in adobo?)

1. Mix together the flour, baking powder and salt. 
2. Gradually add the warm water and lightly knead. 
3. Knead in 1 teaspoon of the oil into the dough and shape into a ball. 
4. Coat the top of the dough with another teaspoon of the oil, cover with a kitchen towel and let rest for 30 minutes.
5. Melt the butter and combine with 1/4 cup of the oil. If Using OPTIONAL HERBS: combine the garlic, cilantro and chiles chiles with the oil and butter mixture; set aside.
6. Separate the dough into 5 pieces and shape into balls. 
7. On a floured surface, roll each ball into a flat disk about 1/8 inch thick. Leaving 1/2 inch of the edge uncovered, spread 1 Tbsp. of the butter and oil mix over the surface of each dough disk. 
8. Sprinkle about 1 Tbsp. of flour over the surface.
9. For each disk of dough, make a slit from the center to the edge, then fold/roll the dough into a cone. Tuck the ends of the cone into the bottom and push the tip of the cone into the middle to make a ball. This is called a roti loi or loya. Repeat for the remaining balls of dough.
10. When ready to cook, pre-heat a skillet over medium heat.
11. Before frying, roll out one of the balls of dough to about 8 inches in diameter. 
12. Add to the skillet and cook for 30 seconds, then flip and brush with oil. 
13. Flip again and brush again with oil. 
14. Flip another time and cook for another 30 seconds. 
15. Remove from the heat and clap immediately. To clap the roti, place the roti in a clean kitchen towel, then squish together in a clapping (accordion type) motion. This will create lots of flaky layers. Traditionally roti is clapped hot off the tawa with bare hands. Repeat with the remaining roti loi/loya.
16. Serve the roti with your favorite curries or enjoy them hot with a dab of ghee or butter.