Sections:
Main Dishes
Side Dishes
Desserts
Accompaniments

Preparation time:  30 minutes.
Cooking time:  2 hours & 30 minutes.
Resting time:  30 minutes.
Total time:  about 4 hours.

Calories per serving:  TBD

1.  After removing giblets, etc., fill duck cavity with mixture of chopped shallot, juniper berries, black peppercorns, star anise, Szechuan pepper and crabapples. Plug each end of cavity with cored larger apples.
2.  Wrap wings with food-grade, natural fiber twine.  Tie legs with same kind of twine.
3.  Coat duck with a small amount of olive oil.  Season with salt and ground black pepper.  Place in Dutch oven.
4.  Roast 2 hours at 350°F (covered).
5.  Baste with juices and splash duck with liqueur.
6.  Cook 30 more minutes at 350°F.
7.  When internal temperature at leg is 185°F, remove duck from the oven.
8.  Allow to rest for 30 minutes.
Serves 6.

From: .  2024.  .  

Zucchini and Farro Stew with Paprika/Cumin Oil

Preparation time:  30 minutes.
Cooking time:  2 hours.
Resting time:  None.
Total time:  about 2 hour, 40 minutes.

Calories per serving:  TBD

1.  Slice squash into 3" chunks, thinly slice onion & slice & smash garlic.
2.  Make Paprika Cumin Oil by first heating 30 ml (2 Tbsp) of the oil in a small pan until it glistens, then add paprika, cumin seed and chili flakes.  Cook until fragrant, then add another 30 ml of the oil and turn off the heat.  Set aside.
3.  Add remaining oil to large pot and turn on heat to medium-high.  Add farro and rosemary and fry until lightly toasted (about 2 min.)
4.  Add onions, garlic and a big pinch of salt and toss to coat.
5.  Add white wine and cook until the volume is reduced by half.
6.  Add chicken legs and stir around a bit to be sure they reach the bottom of the pot.
7.  Add water, bring to a boil, then reduce to a simmer and cook partially covered until the squash is tender and the chicken begins to fall off the bone.
8.  Serve by drizzling each bowlful with the Paprika Cumin oil and garnishing with the parsley.
―Serves 4 if you don't fight over the chicken.

From: Abra Berens.  2021.  Grist.  page 419 with page 40 playing a supporting role.

Stuffed Poblanos

Preparation time:  30 minutes.
Cooking time:  50 minutes.
Resting time:  20 minutes total.
Total time:  about 1 hour, 40 minutes.

Calories per serving:  308

1.  Sauté squash, jalapeños, garlic, serrano, onion & spices in avocado oil. Sprinkle with salt. Add water to soften.
2.  Add tomatoes, peas and salsa and simmer for about 20 minutes, adding water as needed. Add quinoa to mix during last 5 minutes of simmering.
3.  Brush whole poblanos with avocado oil and broil for several minutes until blistered. Cool, cut and seed.
4.  Once stuffing mixture is cool enough to handle, mix in vinegar & cheese (if poblanos were hollowed with only stem end removed) and fill peppers. If you chose to halve the poblanos lengthwise, fill with cheese-less stuffing mix, then cover with the grated cheese.
5.  Place stuffed peppers in baking dish. Cover (e.g. with foil) and bake at 375°F (190°C) for 15 minutes.
6.  Remove cover and continue baking at 375°F (190°C) for another 15 minutes.
7.  Garnish with yogurt or labne, dill and green onions.
Serves 4 (1 pepper/ person, though I ate 2)

2020/July/19; created and contributed by CMH.

Preparation time:  40 minutes.
Cooking time:  50 minutes.
Resting time:  20 minutes total.
Total time:  about 1 hour, 50 minutes.

Calories per serving:  378 (including optional corn, but not aioli); 401 including corn and aioli.

1. Slice onions, sauté in grapeseed oil plus 1 tsp. coarse salt. Add water as needed to ensure onions wilt completely.
2. Add sliced/chopped peppers. Sauté a few minutes more, then add garlic and cook until garlic is transluscent.
3. Make bouquet garni by tying rosemary and basil together with untreated, natural-fiber yarn or string.
4. Crush peppercorns with thyme and salt in mortar with pestle.
5. Add tomatoes, potatoes, orange zest and bouquet garni
6. Heat a pot of water to boiling, lower heat to a simmer.
7. Cut fish into 1" x 2" chunks and lay in a single layer in a separate pan.  Sprinkle fish with pepper/salt/thyme mix.
8. Lay fish pieces on top of veggies and drizzle fish with garlic olive oil.  Let rest 10 minutes with no heat.
9. Pour enough of the almost-boiling water over fish to cover all ingredients.  Bring to a rolling boil and cook 15-20 minutes.
10. Turn off heat and let stand 5-10 minutes, depending on the doneness of the fish.
11. Serve with crusty French bread and dollop of aoli (optional).

Preparation time:  30 minutes.
Cooking time:  35 minutes.
Resting time:  5 minutes.
Total time:  about 1 hour, 10 minutes.

Calories per serving:  116

1.  Sauté jalapeño, garlic, & onion in oil. Sprinkle with salt. When oil becomes scarce, add approximately ½ cups water, lower heat to medium and simmer until onions soften.
2.  Add beans, 1 cup water, cumin, ¼-½ tsp. salt and black pepper and simmer for about 20-30 minutes, until beans are soft. Add more water if necessary to prevent scorching.
3.  Add tomatoes and simmer for 5 minutes more.
4.  Add sherry, vinegar and basil and stir. Taste and adjust salt, if necessary.
5.  Turn off heat. Serve with fresh-baked French bread or sticky rice.
Serves 4.

2020/September/25; created and contributed by CMH.

Preparation time:  15 minutes.
Cooking time:  45 minutes.
Resting time:  0 minutes (Just don't burn your mouth!).
Total time:  about 1 hour.

Calories per serving:  About 100

Preparation time:  15 minutes.
Cooking time:  6-8 minutes per skillet full o'fritters.
Resting time:  0 minutes (Just don't burn your mouth!).
Total time:  about 30 minutes.

Calories per serving:  About 282

Preparation time:  30 minutes.
Cooking time:  about an hour.
Resting time:  10-15 minutes.
Total time:  about 1 hour, 45 minutes.

Calories per serving:  444

1. Grease and flour an angel food cake pan.
2. In one bowl, mix 2 tsp. (8.5 g) of the sugar with the cinnamon, cardamon, cloves and the chopped nuts.
3. In a second bowl, mix flour, baking soda and baking powder.
4. In a third and larger bowl, mix butter, sugar (except the 2 tsp. you mixed into the cinnamon) and eggs until fluffy.
5.   Add vanilla and blend with lebne in the third bowl (with the butter, etc).
6.   Add flour mix to this big bowl and mix.
7. Spoon half the batter in to angel food cake pan.  Batter will be thick, but not as thick as Zack Plesac.
8.   Sprinkle half the cinnamon-nut mixture over the batter in the angel food cake pan.
9. Spoon in remaining batter and sprinkle the top with the other half of the cinnamon-nut mix.
10. Place in cold oven.
11. Bake at 325°F (163°C)
12. Test for doneness by poking a toothpick into the top of the cake. If it pulls out cleanly, it's done.

Preparation time:  10 minutes.
Cooking time:  0 minutes.
Resting time:  0 minutes.
Total time:  about 10 minutes.

Calories per serving:  23

1. Crush garlic cloves into a small bowl.
2. Add other ingredients and mix thoroughly with a fork.  Meant to accompany the California Bouillabaisse, but can be used with other dishes in states where that's still legal.

Serves 10

2020/December/25; created and contributed by CMH.

We ran across these recipes for “European style” mustard in a farm magazine from the 1870s.

1 quart cider vinegar
2 tablespoons ground allspice
2 tablespoons cinnamon
1 tablespoon cloves
3 tablespoons brown sugar
4 tablespoons salt
3 large onions, cut fine.
Combine these ingredients and simmer until the flavors are extracted, about half an hour. Strain. Use the vinegar to bring
1 pound of ground mustard seed

to the desired consistency. (Mustard seed can be powdered with a mortar and pestle.)  This keeps well in a fruitjar, and improves with age.

Another formula:
4 tablespoons ground mustard seed
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cloves