This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe

Here are the recipes I use, with much sucess, for clear and crema version. Homemade Limoncello Recipe Ingredients list: One Bottle (750 ml) Everclear (95% alcohol 190 Proof) ÂOne Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof) I use either the 80 proof or 100 proof, Smirnoff Blue label Â15-20 lemons (without scars or flaws in the skin if possible, & NO pesticides) Âabout 3 cups filtered tap water or distilled water (not mineral water) Â4 cups pure cane white sugar SUPPLIES: Âvery clean and dry gallon glass jar Âcone shaped coffee filters. (#4 size) ÂLarge glass pitchers. ÂOne cup sized measuring cups Âladle. Âfunnels (to fit the #4 coffee filter,) Âsmaller bottles for bottling into. Step OneDay 1: Pour the bottle of Everclear and the bottle of vodka into the gallon jar. ÂWash off & dry lemons. Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier. ÂPut the lemon peels in the gallon jar and stir gently. ÂCover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion. ÂOccasionally stir or swirl to mix up the oils. ÂLet it set for at least 15 days, preferably 40 days. Step Two ÂDissolve sugar in water and bring to boil over high heat. Boil for 5 minutes. Â*If you want to make the Crema version use the milk, water, sugar mixture below instead of the water sugar mixture above. Or you can do a recipe of each. To have both kinds. (You may end up with leftover syrups.) ÂSet syrup aside to cool. (Must be cool to cold before adding to infusion.) ÂUse a slotted spoon to scoop lemon peels from the infusion and discard. Âstrain the infusion thru the filters to make sure all the peel is removed ÂMeasure and add the syrup, (either crema or clear) to the alcohol ÂTHE PROPORTIONS ARE 2 1/2 - 3 1/2 OF SYRUP TO 1 OF ALCOHOL INFUSION. Or to taste, IF IT IS TOO STRONG IT COULD CURDLE. Why this varies is if you cannot find the 100proof vodka you could use regular, it will not be as strong, so you will use less syrup/crema. ÂIf it does curdle add more syrup until the curdles dissolve. ÂStrain the mixture again through filters into large pitcher. (This is a messy process. If it is the cream syrup I filter it at least twice. The filters will clog quickly and you will use many of them.) In this step I may add a drop or 2 of yellow or orange food color & sometimes a drop or 2 of CLEAR vanilla extract. ÂYou should taste it to see the strength, and adjust it if necessary, but watch out cause it will getcha!! :) Â***it does mellow out as it sets. ÂReturn to cool dry place for anywhere from 5-40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello. It needs this setting time. ÂThen Drink (it should always be served very cold) & enjoy!!! Crema di Limoncello This is a Cream variation on the standard Limoncello, Âa quart of milk, Best to not use whole milk. Use 2% Do not use low or fat free Âa pound of pure cane sugar, Âa pint of distilled or filtered water: Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner & stir it down each time it boils up. ( do not let it scorch) This keeps it from curdling subsequently. Once the milk has boiled up for the last time, remove it from the fire and let it cool to room temperature. Stir in the alcohol, at which point the mixture should become thick and creamy. Then start pouring it through a coffee filters in the funnels to filter out any curds or film, that may have formed. Let it sit in the fridge or in a cool dark place for 30 days, and it's ready to serve. Best if kept in the refrigerator. When making the crema version after mixing the cooled milk mixture with the alcohol, I strain it 2 more times, or you may get a cream layer at the top of the bottle. Also I use a drop or 2 of yellow food coloring to brighten up the color, just like the regular version. You can also use oranges in the same way, then use a drop or so of orange food color. It will taste like a frozen orange crème-cicle. ***This liqueur is homemade for private use only. Not intended to be sold or served commercially***

GREAT thread--there's a lot of good recipes here so thanx for starting it! these were a summertime treat when i was growing up in central NY and might be sort of an acquired taste: Salt Potatoes Put 5# of small potatoes into about 2 quarts of water Add about 2/3 C of salt Boil until the potatoes are fork tender Serve with plenty of butter For a variation, cut the above into halves Pan-fry over low heat in olive oil to which you have added 8 or 10 bay leaves cut in half, turning several timeswhen they are crispy and browned, serve or, add a tablespoon of sugar and a little chopped basil and cook for another minute or two (can also be wrapped in foil and grilled). The differences in flavors is really quite good! this is from daisy--very tasty but the color of the finished dish is a little dark... Spiced Potato and Basil Gratin 6 medium boiling potatoes 2 cups loosely packed fresh sweet basil leaves 2 1/2 cups heavy cream 1 tablespoon ground coriander seeds 1 teaspoon each salt, black pepper, mace and allspice 125g Swiss or domestic provolone cheese, grated Preheat oven to 190C. Cook the potatoes in salted boiling water for 10 minutes. Drain and cool to room temperature. When cool enough to handle, remove the skins and cut the potatoes into 3mm slices. Arrange one-third of the potato slices in a thin layer on the bottom of a round 22cm baking dish rubbed lightly with olive oil. Sprinkle one-third of the basil over the potatoes. Cover with half of the remaining potatoes and the remaining basil. Finally, top with the remaining potatoes. Combine the cream and spices in a small bowl. Slowly drizzle the mixture over the potatoes. Bake for 1 1/2 hours or until the cream is thick and the potatoes are very tender. Sprinkle the cheese over the top; bake for 5 minutes longer or until the cheese is melted. Remove from oven and let stand at room temperature for 10 minutes before serving. i'm sorry i didn't make a note at the time i copied these recipes quite a few years ago but i believe they probably both are from one of the frugal gourmet's books. in any case, they certainly are T & T in our household! swedish hasselback potatoes 6 medium baking potatoes 1/4 C melted butter 1/4 C grated parmesan 2 T dry bread crumbs salt & pepper paprika place the potatoes on a large spoon and cut partway through them in 1/4" slices. place cut side up in a greased, 11 x 7 baking dish, brush with butter and sprinkle with salt and pepper. bake @ 375 for 45 minutes (or bake with a roast for 1 hour @ 325). mix together the cheese and the bread crumbs and sprinkle onto the potatoes. bake until tender--another 20 or 30 minutes. Portuguese herbed potatoes 6 new potatoes 6 whole bay leaves 2 T olive oil 2 T butter 1/2 tsp salt a few grindings of pepper pare a strip of skin off from the center of each potato. add potatoes and bay leaves to about 1" of boiling water. return to a boil and reduce heat, cover and cook for about 20 to 25 minutes. drain. heat the oil and butter in a 10" skillet and then return the potatoes and bay leaves to the skillet. stir and add salt & pepper. cook uncovered over medium heat until browned, about 10 or 12 minutes. serve. this is loosely based on a recipe from epicurious-- Potato Latkes ("sort of") Use leftover, mashed potatoes. If not, boil 5 or 6 red-skinned potatoes until tender and then roughly chop them, adding a little milk. Stir into the potatoes: 2/3 C of chopped leeks or shallots or onions Mix together and then add to the potato mixture: ½ C parmesan 1 egg 1 ½ to 2 tsp dried mint 1 tsp dried oregano ½ tsp salt ½ tsp pepper a package of chopped spinach, defrosted and squeezed dry To the above, stir in: 1/3 C feta and enough bread crumbs so that the mixture will hold together lightly Form the above into small patties. Pan-fry them in a skillet on medium heat, lightly coated with olive oil for 5 or 6 minutes per side. if you like "oven french fries" or even plain oven roasted potatoes, just drizzle on a little truffle oil a few minutes before taking them out to serve. delicious! also, i don't make "gravies" very often. but i do like sauces and that includes salad dressings. if you have a sauce that you enjoy, just pour it over plain old boiled potatoes. you just might have a new dish that you really like!

You can skip the watercress in this. Plus they're easy to make ahead: PESTO-STUFFED CHERRY TOMATOES (serves 6-8) 2 cups (1 pint) cherry tomatoes 3 oz pkg cream cheese, softened 2 TBL lemon juice 1/4 cup grated Parmesan 1/4 cup finely chopped pine nuts or sunflower seeds (almonds work also) 3/4 cup finely chopped fresh parsley 1/4 cup finely chopped watercress 1 1/2 tsp dried basil 2 cloves garlic, crushed Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while making the filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill tomatoes w/cheese mixture & chill.~~From Appetizers CHEESE STRAWS (makes about 5 dozen) 1 scan cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown.~~Company's Coming For this you can vary the kinds of chips: NUTS & BOLTS (serves 12 or more) 2 small boxes Cheez-its 3 cans mixed nuts (3-4 cups) 8 oz shelled pecans 1 qt popcorn (best freshly popped) 2 pkg sesame chips 2 cans coconut chips 1 small box pretzel sticks 2 sticks margarine 1/2 tsp garlic salt or 1 clove garlic, crushed 1 tsp salt 1 tsp curry powder Dash of Tabasco 1 TBL Worcestershire sauce Preheat oven to 250°. Mix the Cheez-its, nuts, popcorn, chips & pretzel sticks in a large roasting pan. Melt the margarine in a small pan & stir in the seasonings. Sprinkle over the mixture in the roasting pan. Bake 1 hour, stirring 2-3 times. Cool on absorbent paper & store in cans or jars.~~Cincinnati Celebrates HAM CHEESE BALL (serves 12-15) Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve w/assorted crackers.~~Food for Thought Oh, and deviled eggs go over well with nearly everyone.