No-Churn Ice-cream - Untested

https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-vanilla-ice-cream-3364776

https://www.foodiecrush.com/how-to-make-easy-no-churn-ice-cream/#recipe

https://www.spendwithpennies.com/3-ingredient-vanilla-ice-cream-no-churn/#wprm-recipe-container-159449

2 cups heavy whipping cream

14 oz sweetened condensed milk

Pinch of salt

1 tsp vanilla extract

1. In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
2. In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
3. If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
4. Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

Vegetable Bread Pudding - Testing

https://www.seriouseats.com/irish-cheddar-and-vegetable-bread-pudding

1 - This was very good and worked nicely with my Commons bread. It takes a lot of greens, I used Swiss chard with the stems sliced thin. I used last winter's chard that was going to seed; the leaves were just as tender as first year chard. NOTE I think this would easily halve. So, I felt like something was missing. It was good and a bit dull at the same time. But I need to make it again to get a better sense of what was missing.

2 - I made it again and it was good, again. I don't know that I felt like it needed anything else, but the experience was improved with eating the Coleslaw with Vinaigrette as a side dish. I don't feel confident enough in it to move it beyond the testing phase though.

8 cups (about 1 lb) stale country bread, cut into 1-inch squares (If your bread isn't yet stale, you can toast it in a 350°F oven for about 20 minutes or until lightly golden)

2 1/2 Tbsps olive oil

1 carrot (2oz/57g) in 1/4-inch dice

1 onion (6oz/170gr), diced

20oz/570g greens (spinach, swiss chard or arugula)

2 tsps. fine salt

¾ tsp freshly ground black pepper

10 eggs

1 cup whole milk

1 1/4 cups heavy whipping cream

7 oz sharp cheddar cheese, grated

1 Tbsp fresh thyme leaves

1. Heat oil in a large skillet over medium heat. Add onion and carrots and sauté until vegetables are soft, about 10 minutes. Add spinach and sauté until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper.
2. In a medium bowl, lightly beat together eggs, milk, and whipping cream.
3. In a large bowl, combine bread, spinach mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish (I used a lasagna dish and it made for a lot of toasted golden edging). Let stand in the fridge for 30 minutes.
4. Adjust oven rack to middle position and preheat oven to 350°F. Bake until filling is set and bread at top is golden, about 1 hour. The internal temperature in the center should be 170°F for complete doneness. Let cool slightly before serving.

Green Tomato Chutney - Untested

From Helen Witty's "Fancy Pantry" (from Sarah Shephard)

Makes about 8 cups.

3 lbs completely green tomatoes

2 lbs firm tart apples

2 cups raisins

1.5 cups diced onions

2 tsp finely minced garlic

2 cups or less packed light brown sugar

1 cup or less white sugar

2 tsp pickling or other non-iodized salt

1.5 cups apple cider vinegar

3-4 tbsp finely minced ginger

1.5 tbsp mustard seed

2 tsp coriander

1 tsp cinnamon

1 tsp finely minced fresh hot red pepper, or .5 tsp pepper flakes, or .25 tsp cayenne

1. Chop tomatoes into half-inch chunks--there should be about 8 cups. Put in a preserving (large sturdy) pan. Peel and core the apples, chop and add them. Add raisins, onion, garlic, brown and white sugar, salt, and vinegar. Bring to a boil over medium heat, reduce heat and boil slowly uncovered for 30 minutes.
2. Add ginger, mustard deed, coriander, cinnamon, pepper, return to a boil, and cook at a slow boil until it holds a mounded shape in when lifted in a spoon. Taste and adjust ingredients, remembering it will mellow with age.
3. Ladle into hot clean pint or half-pint jars, leaving 1/4 inch of headspace. Seal with lids and process in boiling water bath for 10 minutes. Let mellow for a few weeks before serving.

How to Make Chickpea Flour

https://www.alphafoodie.com/how-to-make-chickpea-flour/

https://calbeans.org/homemade-bean-flour/

Baked Feta with Greens - Untested

https://www.epicurious.com/recipes/food/views/baked-feta-and-greens-with-lemony-yogurt

6 Tbsp. extra-virgin olive oil, divided

1 medium onion, sliced

2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced

1½ tsp. curry powder, divided

2 tsp. kosher salt, divided, plus more

1 tsp. freshly ground black pepper, divided

1 (½-lb.) block Greek or Bulgarian feta, sliced ½" thick

4 garlic cloves, crushed

1 (15-oz.) can chickpeas, drained, rinsed

½ cup plain whole-milk Greek yogurt

1 Tbsp. fresh lemon juice

Toasted rustic bread (for serving)

1. Preheat oven to 350°F. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add ½ tsp. curry powder; season with 1 tsp. salt and ½ tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
2. Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and ½ tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
4. Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

Jewish Apple Cake - Testing

https://www.allrecipes.com/recipe/7969/jewish-apple-cake-i/

https://www.askchefdennis.com/jewish-apple-cake/

1 - It was so beautiful! Until I removed it from its mold and realized the middle wasn't cooked at all! I should use a long wooden skewer to check next time. It was good, but I tried substituting the orange juice and zest with lemon and lime and it was a very harsh flavour and not pleasant to my palate.

2 - Success! I used mandarin oranges and I baked the cake for 90 minutes, then turned off the oven and left it for another 15. I really don't know why it didn't bake last time. Anyway, it was perfectly done, and the milder mandarin flavor was much better. Next time, I'll use half the sugar because it seemed too sweet to me, leaving that slightly sour aftertaste of too much sweet. The mystery currently is why the apples seemed to all float up to the top of the cake while baking...

3 5 apples - peeled, cored and sliced (70-100 gr per apple or 350 - 500 gr of apple))

Cinnamon sugar (2 tsps ground cinnamon + 5 tsps white sugar)

3 cups all-purpose flour

1 tsp salt

1 Tbsp baking powder

2 1 cup sugar

1 cup vegetable oil

4 eggs, beaten

¼ cup orange juice

1 Tbsp orange zest

2 tsps vanilla extract

1. Preheat oven to 350°F. Grease and flour one 10 inch tube pan. 
2. Combine the ground cinnamon and the 5 tsps of sugar together and set aside.
3. Prepare the apples, then toss together with the cinnamon sugar and set aside while make the batter.
4. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice, zest and vanilla. Mix well.
5. Pour a quarter of the batter in a thin layer at the bottom of the pan, then a third of the apples. Pour another layer of batter, don't worry if the apples in the lower layer show through, and NOTE that the batter is quite thick, don't worry about making it look neat. Repeat the operation a third time and top with the remaining batter.
6. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
7. Bake at 350°F for 70 to 90 minutes. Check with a long wooden skewer than the middle is cooked.
8. Allow to cool for about 15 minutes - if the cake is too hot it may break apart. If it's too cold it may stick to the pan.

Savory Bread Pudding - Testing

https://foodwastefeast.com/recipes/2018/4/15/savory-bread-pudding-with-greens-and-roast-veggies

The Rough Recipe

Serves 6-8, with sides, and takes about an hour and twenty minutes (only 20 of that is active time though).

You'll need the following:

About 8 cups bread, cut into chunks (the version pictured uses both a slightly stale baguette and some frozen brioche rolls leftover from a dinner party)

Roughly 4 cups whole milk, or 2 cups milk and 2 cups cream, or a combination of milk and stock - enough to moisten all your bread

2 eggs

1 cup (or more, don't let me stop you) of whatever cheese you might have in the fridge, crumbled or shredded

Butter or olive oil, plus more for greasing the pan

About 4 cups of diced vegetables, ideally an allium such as an onion or scallions and a few cloves of garlic, and then any combination of leafy greens, roasted vegetables, fresh herbs, or whatever you like. Keep already cooked items separated from those that need some time to saute. 

Kosher salt and black pepper, if desired

leftover frozen bread, stale bread, leafy green, kale, onions and blue cheese

If you want to add meat, I usually use something with a lot of flavor and some fat, like bacon or sausage. I dice the meat and cook it in the pan first, then remove the meat and saute my vegetables in the bacon or sausage fat. 

Preheat the oven to 350°F.

Whisk the milk and eggs together in a large bowl, then add the bread chunks. Mix in the cheese, and make sure all the bread is submerged so it can soak up the milk.

Heat the butter or oil into a large skillet over medium heat (or cook your meat and remove it from the pan). Once the butter is melted, add your alliums like garlic and onions and anything that needs a while to saute, like kale stems, and cook until softened. This could take 5 minutes, or more like 10 if you have tougher veggies or stems. Once those are tender, add any leaves or already-cooked vegetables and stir to combine and cook another 3 minutes, until wilted and warmed.

You can cook different kinds of veggies separately if you want, just make sure they are all cooked before you add them to the bread. I did the scallions, onions, and kale stems from the below picture together, then tossed in the chopped kale leaves. 

Remove the veggies from heat and let cool a few minutes before adding to the bread mixture. Add a generous pinch of salt and a few grinds of black pepper and stir to combine thoroughly.

Grease a 9 x 13 baking dish and pour in the bread and vegetable mixture evenly. Bake until the top is puffed and golden brown, about 50 to 60 minutes. Serve hot. Cool and refrigerate any leftovers – it’ll reheat well in the microwave.

golden brown delicious bread pudding

 

leafy greens, herbs, bread, eggs, milk, cream, broccoli stems, kale stems, chard stems, kale, chard, scallions, onions, cheese

ATTEMPT #1

550g diced bread (buns and baguette)

2 cups milk

2 cups vegetable broth

2 eggs

3 slices bacon cut into lardons

1 leek, sliced

5 crushed garlic

2 broccoli stems peeled and diced

8oz mushrooms, sliced

a few leaves of chard or beet leaves

4 oz cheddar

pinch of salt and pepper

1. Dice the bread.
2. In a very large bowl, whisk the eggs and mix in the milk and broth.
3. Weigh down the bread to keep it submerged under the milky mixture for the next hour or so.
4. Render the lardons until they are perfectly crispy. Remove the crispy lardons and set aside.
5. In the hot fat, cook the leek, garlic, broccoli, mushrooms and chard stems.
6. Once softened, add the leaves and cook until tender and bright green.
7. Preheat the oven to 350F.
8. Allow the vegetables to cool a few minutes.
9. Meanwhile, mix the cheese, salt and pepper with the soaked bread. 
10. Add the vegetables and toss well.
11. Butter a gratin dish and pile in the mixture.
12. Bake in the oven for 1hour 15 minutes or until golden and puffed up and the center has solidified. The internal temperature in the center should be 170°F for complete doneness.