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.

Oat Flour Buns in Jars - Untested

https://www.ezoshop.best/2025/05/i-dont-eat-white-flour-bread-in-jar-in_12.html?

https://www.youtube.com/watch?v=PkD376fNGDg

Per jar for single servings:

2 Tbsps. oat flour 

1 Tbsp. ground flaxseed (or chia seeds for binding)

1/2 tsp baking powder

Pinch of salt

1 large egg

1 Tbsp. milk 

Optional :

- 1 Tbsp. chopped nuts (almonds, walnuts, pecans)
- 1 Tbsp. seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

For 8 servings:

1 cup oat flour 

1/2 cup ground flaxseed (or chia seeds for binding)

4 tsps. baking powder

1 tsp salt

4 large eggs

1/4 cup milk 

Optional :

- 1/4 cup chopped nuts (almonds, walnuts, pecans)
- 1/4 cup seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

1. With oil or butter lightly grease an 8oz wide mouthed mason jar or similar sized container that can hold 1 cup of liquid.
2. Combine the dry ingredients and set aside (if using nuts, seeds, herbs or spices, add them now).
3. In a separate bowl whisk together the egg and the milk. 
4. Stir everything together until well combined and smooth.
5. Bake at 350F for 40 - 45 minutes.
6. Turn out from the jar and allow to cool before eating.

Green Tomato Jam - Untested

https://www.youtube.com/watch?v=vFoiX9djU6E

Confiture de tomates vertes

5.3 Kg de tomates vertes

2 kg de sucre bio

1.5 kg de sucre gélifiant (gelling or quickset sugar)

2 citrons

Certains ajoutent de la vanille ou des épices, perso j'aime le goût de la tomate sans artifice. 

Pour le nombre de pots : au total 8.8 kg divisé par 0.44 = 20 pots et ça marche au poil !

The greater the variety of different types of tomatoes the better the jam.

Remove the stem and core, as well as mildewed or blackened parts and anything else that isn't just the tomato flesh The skin is ok.

While washing the tomatoes, remove any that have started to redden? I think this is just for the colour, I may ignore this.

Roughly chop into small pieces.

Add all the ingredients and mix. Let sit overnight to macerate.

Swiss chard and Goat cheese Custard - Untested

https://kalynskitchen.com/recipe-for-swiss-chard-and-goat-cheese/#mv-creation-1114-jtr

 one large bunch Swiss chard leaves (12oz/340g) chopped

 1 Tbsp. olive oil

 1 small onion, chopped

 6 oz. goat cheese

 1/2 cup  half and half

 8 eggs

 salt and fresh ground black pepper to taste

 1/4 cup (1oz/30g) grated Mozzarella (I think gruyère)

 2 Tbsps. + 2 Tbsps. grated Parmesan

1. Remove goat cheese from the fridge and let it soften on the counter for an hour before you make this if possible.
2. To chop the Swiss chard leaves, trim away any thick ribs and stems and then pile up a bunch of chard leaves and slice one way. Then turn the cutting board and slice through the leaves the other way.
3. In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste.
4. Combine the half and half (cream or milk, whichever you prefer) and goat cheese.  (I sometimes do this with the bowl attachment of an Immersion Blender (affiliate link), but this time I just let the goat cheese soften and then stired it together by hand.)
5. In a large frying pan, saute the chopped onion in some olive oil until it's just starting to brown.
6. Then add the chopped Swiss chard all at once and use a large turner to keep turning it until all the chard has wilted. Cook the chard a couple of minutes, just until it's wilted down; it will finish cooking in the oven. Turn off heat and let the chard cool a little.
7. Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
8. Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish that you've sprayed with olive oil or nonstick spray.
9. Sprinkle the coarse ground Parmesan over the top.
10. Bake at 350F/180C for 45-50 minutes, or slightly longer if you use a casserole dish that's smaller than nine inches across. (I tested with a toothpick to make sure the center was done.)
11. Serve hot for breakfast, brunch, or a light dinner.

Dandelion Bread - Untested

https://kitchensdiary.com/dandelion-bread-a-sweet-and-floral-springtime-loaf

1 cup clean dandelion petals loosely packed

2 cups flour

2 tsps. baking powder

Pinch of salt

1 egg

1 1/4 cups milk

3 Tbsps. vegetable oil

1/2 cup honey/maple syrup 

1. Harvest fresh dandelion flowers and remove the yellow petals, avoiding too much of the green part. Rinse and dry the petals if needed.
2. Preheat the oven to 400°F and prepare a loaf pan with parchment paper or grease it lightly.
3. In a large bowl, mix together the flour, baking powder, salt, and dandelion petals until evenly combined.
4. In a separate bowl, whisk the egg, milk, vegetable oil, and honey until smooth.
5. Pour the wet mixture into the dry ingredients and gently stir just until combined. Don’t overmix to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake until golden and a toothpick comes out clean (about 25–35 minutes). Let the bread cool in the pan for 10 minutes before removing.
8. Slice and serve warm or at room temperature for the best honey and floral flavor.
9. Notes
10. Only use dandelions from untreated areas (no pesticides or herbicides).
11. The petals add color and light floral notes but are not overpowering.
12. For extra texture, you can add chopped nuts or shredded coconut.
13. This bread stores well in the fridge for 3–4 days or can be frozen.

Hachis Parmentier - Testing

https://www.laminutegourmandeparis.com/post/recette-hachis-parmentier

1 - 2025-05-11 Success! In spite of a few blunders during the cooking, it was really good. The blunders were leaving the heat on medium-high when it was supposed to be simmering for 20 minutes. The meat started to scorch but I got it in time. This also means that any moisture boiled away, so I'm keeping this on the Testing phase because I had to add water to deglaze the scorched bits off. I don't think the meat has to be super wet, but some moisture I'm sure is best. I could also hold the wine off and use it at the end of the simmering instead of the beginning, to deglaze. The second blunder was noticing that the top had not browned after baking and putting it on broil, then WALKING AWAY! I know better from multiple blunders of this type NOT to walk away. But I remembered just in time and ran over to the stove to save it.

2 - 2025-10-25 Made it for Allie and Rob and of course Ben and it disappeared! The whole thing! Served it with a green salad. A light vegetable seems to go well with it. Increasing the temperature from 350 to 400 was the right thing to do, but the time still isn't right for the top to brown properly, I had to put it on broil again. Also, I ended up using 2 Tbsps. of red wine and a little extra water as moisture before putting the lid on the pan to simmer the meat. The browning makes all the moisture evaporate and I had concerns that it would just burn instead of creating a fond. Next time I will only add the wine and not the water to see what happens. I mean, it worked well this time, but if I can simplify, I will. I also added another 2 Tbsps. of wine afterwards as I had done previously. This remains at the Testing phase, but just to figure out these details. Otherwise it's perfectly good and workable.

1 kg/2.2lbs potatoes, peeled and cut in half or quarters

2 Tbsps. olive oil

2 medium onions, small dice (12oz/340gr)

600g/21oz ground beef

2 medium carrots, small dice (4oz/114g)

1 bouquet garni (basic=thyme, bay leaf and parsley)

1 tsp salt 

1/2 tsp pepper

2 Tbsps. red wine

3/4 cups milk

50g butter

2 egg yolks

1 pinch nutmeg

100g grated gruyère 

1. Boil the potatoes in salted water, about 20 minutes. 
2. Heat the oil in a sauté pan and fry the onions until translucent.
3. Dump in the ground beef and cook, breaking it up, until starting to brown.
4. Mix in the carrots, bouquet garni, half the red wine, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Preheat the oven to 400°F.
6. Meanwhile, mash the potatoes along with the butter, milk, egg yolk and nutmeg.
7. Deglaze the simmering pan with the red wine and cook another minute.
8. In a gratin dish, spoon in the cooked beef mixture and level, then cover evenly with the mashed potato.
9. Sprinkle the surface with the cheese.
10. Bake for about 25 minutes (THIS IS NOT SUFFICIENT TIME. PUT IN FOR 40 MINUTES) or until the surface is nicely browned.
11. Allow to cool about 10 minutes before serving.