Barley'd Pork Stew - Untested

 https://www.deliciousmagazine.co.uk/recipes/pork-shoulder-and-pearl-barley-stew/

1/3 cup (75g) of lard or butter
3 carrots (180gr), quartered lengthways and chopped
3 celery sticks (50gr), finely sliced
2 onions (200gr), finely diced

1/4 tsp black pepper
3 Tbsps finely chopped fresh parsley
1 tsp finely chopped fresh thyme leaves, plus extra sprigs, chopped
2 bay leaves
3 oz bacon, cut into lardons
4 cloves, crowns pinched to release flavor
A pinch of nutmeg
1 Tbsp tomato paste, rounded
1 lb 5oz (600g) pork shoulder, diced
1/2 cup (125ml) red wine
3-4oz (100g) pearl barley
Salt

1. In a large oven-ready pot with a lid, heat your fat of choice over medium heat and fry the veg, herbs, bacon, cloves, nutmeg and black pepper. Before any real browning occurs, add the tomato paste. Cook, stirring constantly, for another minute or so, then add the pork shoulder and stir to combine.
2. Stir in the wine and allow to simmer for a minute or so. Add enough water to come up to the level of the mixture – no higher (you'll have to eyeball this). 
3. Cook, covered, in a very gentle simmer for 1 hour 45 minutes to 2 hours or until the pork is tender – add a little water if it’s starts to look too dry). 
4. NOTE: Forty five minutes before the end of the cooking time, stir the pearl barley into the stew.
5. When cooked, the stew should appear moist rather than wet or dry. Season to taste with salt , then stir through the extra thyme sprigs to serve.

Yogurt Cheese (Labneh) - Testing

 I got the idea to do this from traditional Labneh, but not being middle-eastern and stealing the idea, I'm just calling it yogurt cheese. Interestingly, the longer you leave it to drain the more firm it becomes until it reaches the density of cream cheese. I must try this.

Here's a YouTube on how to make it... more: https://www.youtube.com/shorts/zhCwj3wyuUg

1 - I've made it once, leaving it to drain overnight, to replace ricotta in another recipe I was trying for the first time, Winter Squash & Cabbage Galette. It worked wonderfully well. Very cream, more like a dip consistency. That would have been 12 hours.

For every 
1 cup of yogurt
Add 
1/4 tsp salt

1. Mix the yogurt and salt together and place in some cheese cloth. Suspend the package from a wooden spoon over a deep bowl and allow to drain in the refrigerator, from a half day to ?? (how long until it turns into cream cheese?

Pumpkin Pancakes - PUBLISHED

https://sweetpeasandsaffron.com/pumpkin-pancakes-recipe/#wprm-recipe-container-24665

1 - One of the many advantages about having the occasional WWOOFer come stay at the farm is that every so often one of them likes to cook and does it well. Natalia made these lovely pancakes and was kind enough to share the recipe with me. If you click on the link, you'll see I've already made changes commensurate with the farm's ethos.

2 - The original recipe is above. I'd going to do a radical transformation of the order in which things are done to reflect how I actually do it.

¼ cup butter, melted 52 g

¼ cup brown sugar 52 g

4 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 cup pumpkin puree 226 g

2 eggs

2 cups milk 490 g

1 tsp vanilla extract

2 cups flour 250 g

1 tsp baking powder

1 tsp baking soda

1. Melt the butter and set aside.
2. In a large bowl thoroughly combine the sugar and spices. 
3. Stir in the butter and the pumpkin puree and mix until well combined. 
4. Add the eggs, whisk until smooth. 
5. Stir in the milk and vanilla.
6. Whisk in the baking powder and the baking soda.
7. With a wooden spoon add the flour and fold in just until the batter is smooth and no pockets of flour remain.
8. Ladle in ¼ cup of the batter into the pan at a time. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Flip and cook for 1 more minute on the other side, or until cooked through. Eat.

Winter Pork Stew - Testing

0 - Adapting this from Lamb with Winter Vegetables since we're raising pigs, not sheep! Also trying to figure out how to use pork loin chops. The trick, I think, is to keep the cooking time for the meat at a minimum, just to get it cooked through, so that it doesn't become tough. - IDEA looked at other slow cooker recipes with pork loin in and decided to try this one with it.

2 Tbsps oil
1 lb pork loin, cubed 
1 medium onion, thinly sliced
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 Tbsp chopped fresh thyme
1 Bay leaf
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 peeled, sliced carrots
2 peeled, sliced parsnips (cut smaller than carrots - parsnip cook more slowly)
2 peeled, diced  potatoes
1 lb turnip or rutabaga, diced
1/2 cup cream
3 Tbsps flour

1. Heat the oil in a large saucepan, and brown the meat on all sides. Set aside. 
2. In the same pan fry the onion until softening, then add the beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Simmer, covered, for 20 minutes.
3. Put in the slow cooker the carrots, parsnips, sweet potatoes, celery, and turnip, then reintroduce the pork. Bring to a rapid simmer and cook, uncovered, for 30 minutes, or until the vegetables are tender and the meat has cooked through. 
4. Cover and cook on high 3 1/2-4 hours or on low for 7 - 8 hours
5. In a small bowl, blend the cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
6. Stir the cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Spaghetti con aglio et olio - PUBLISHED

https://www.foodnetwork.com/recipes/food-network-kitchen/spaghetti-with-oil-and-garlic-aglio-et-olio-recipe-1944538

1 - This easily doubles. 

2 - Very easy and quick. 

3 - Fantastic and fun to make. I want to try pairing it with a soft poached egg next time.

Servings : 4

1 pound spaghetti

1/4 cup pasta water

3 cloves garlic, minced

1 tsp salt +

1/2 cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

1/2 lemon, zested, optional

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Boil the spaghetti about 8 minutes or until al dente. RESERVE 1/4 cup pasta water before draining.
2. While the pasta cooks, combine the garlic, olive oil, 1 tsp salt and the red pepper flakes in a large skillet and warm over low heat until the garlic softens and turns golden.
3. Reserve the pasta water and drain the pasta. 
4. Add the pasta and the reserved water to the garlic mixture. 
5. Allow to cook a couple of minutes, tossing often. 
6. Add the parsley and lemon zest (if using), toss all together thoroughly. Adjust seasoning, to taste. 
7. Serve topped with grated cheese, or pass around a bowl of grated cheese OR;
1. Optionally, pop a soft poached egg on top.

Gratin of Winter Squash - Testing

https://www.ptitchef.com/recettes/plat/gratin-a-la-courge-poivree-fid-186496

https://www.prouditaliancook.com/2015/10/butternut-delicada-and-acorn-squash-gratin-with-crispy-sage.html

https://eatingeuropean.com/acorn-and-butternut-squash-gratin-casserole/

https://www.allrecipes.com/recipe/232280/parmesan-roasted-acorn-squash/

0 - I've cobbled together a bunch of different recipes to make up this one. I'm ambivalent about the onion, I think it would be good, but I'm trying this first time without it. If I do use it, I wonder if I should just pan fry it, or add it to the roasting pumpkin?

1 - The consensus is that the flavor was good. I think the egg yolk doesn't look great because it curdles instead of becoming creamy, so I'll change to a bechamel-based sauce like my other gratin dishes. The garlic flavor was quite strong, not unpleasant to me, but I suspect it may become a problem in subsequent trials, so I'll keep in mind the possibility of frying them first. Most importantly is how the veg cook - I will try to cook them like I do the gratin of potatoes, with the sauce, and putting things in raw for a slower bake.

2 - This worked wonderfully well. I used turban squash, but weighed it with the skin on. Once sliced, there didn't seem to be enough, so next time we will weigh the 800gr after peeling. I've bumped it to Test 1 since it's so damn close.

3 - Alright, it's been a while since I made this. The recipe is a bit wonky so I'm reviewing it. I halved it since I'd written before how much it made. I ended up using the full amount of squash and halved the rest. Oh, and I just realized I forgot the garlic. Argh, and I forgot the cream. I used kabocha squash.

Serves 4

800gr acorn squash, Turban squash or Styrian Pumpkin, peeled and 1/8" slices 

NOTE - weigh the squash AFTER peeling

Olive oil (approx. 1 Tbsp)

400 g potatoes, 1/4" slices

1 garlic clove, pressed

1 onion, chopped

110gr Gruyère cheese, grated

40 g butter

1/4 cup flour

1 cups milk

1 cups heavy cream

1/2 tsp dried thyme

1/2 tsp salt, to taste

1/4 tsp pepper, to taste

A pinch of nutmeg

OPTIONAL : Crispy fried Sage leaves

1. Pre-heat the oven to 400°F. Arrange the squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25 minutes, or until it still feels al dente when tested with a fork. Allow to cool. This is to concentrate the flavour.
2. Preheat the oven to 450°F. (this seems crazy. Other Gratin dishes bake at 350°F for the same amount of time. I put it at 400F and will check in a half hour.)
3. Spread the pressed garlic along the bottom of a 9x9 glass dish. 
4. Divide the squash into 3 equal portions and the potato into two, then in the dish, put down:
1. One layer of squash followed by a sprinkle of cheese
2. 1/3 of the onion
3. A second layer, of potato this time, followed by a sprinkle of cheese
4. 1/3 of the onion
5. A third layer or squash again, followed by a sprinkle of cheese
6. 1/3 of the onion
7. Another layer of potato with the sprinkle of cheese
8. Finishing with a final layer of squash and followed by a sprinkle of cheese
5. In a small sauce pan, melt the butter. 
6. With a whisk blend in the flour and cook until it turns pale golden and you've roasted out the floury flavor.
7. Add all the milk stirring constantly with the whisk to break up clods of flour, and season with salt, pepper, nutmeg and thyme.
8. Simmer gently, stirring occasionally with the whisk, until the sauce thickens.
9. Add the cream, whisking.
10. Pour this evenly over the squash and potatoes. Bake in the oven for 1 hour or until the top starts to brown.

Pan-fried Cabbage Wedges - Testing

1 - This was originally combined with the Hunter's Pork Roast recipe, but I've made it separately with braised rutabaga instead. I haven't made the cabbage side dish often but I remember liking it, so I thought I'd save it as a separate recipe.

3 Tbsps bacon fat

2 lbs green cabbage, cut through the core into 1/4-inch-thick wedges

5 cloves garlic, finely chopped

1 cup low-sodium chicken broth

1 tsp cumin seeds

1 1/2 tsps salt

1 1/2 Tbsps apple cider vinegar

Black pepper

1. In a thick-bottomed pan (soup pot too narrow, try the straight-sided stainless steel pan next time), melt the fat. Place the cabbage wedges in the bottom, cut-side down. Cook for 4-5 minutes or until the bottoms start to brown (4-5 minutes).
2. Once one side has browned, turn the cabbage slices over to brown the other side. Continue to cook until the cabbage begins to wilt, another 7-8 minutes over medium-high heat.
3. Add the garlic and cook until fragrant, about 1 minute. Add the broth, cumin and salt and bring to a simmer.
4. Continue to cook until the cabbage is tender and all the liquid has evaporated (another 20-25 minutes).
5. (DO I NEED THIS STEP/INGREDIENT?) Remove from the heat and stir in the vinegar. Adjust the seasoning and add a pinch of pepper.