Wild mushroom & sun-dried tomato soufflés

Porcini mushrooms, dried	1 ounce
Butter	3 tablespoons +
Parmesan	4 teaspoons
Flour, all purpose	1/3 cup
Milk, room temperature	1 cup
Cheddar, aged sharp, grated	½ cup
Eggs, separated, room temperature	4
Tomatoes, sun-dried in oil, drained, chopped	2
Chives, chopped	1 tablespoon
Salt
Pepper, freshly ground

1. In a small bowl, cover the mushrooms in warm water, and soak for 15 minutes. 
2. Grease four 4-cup ramekins; sprinkle a teaspoon of parmesan into each ramekin, and rotate to coat the sides. 
3. Preheat to 375°F. 
4. Melt the butter in a large skillet, remove from heat, and stir in the flour. 
5. Cook over low heat for 1 minute, stirring constantly. 
6. Remove the pan from heat, and gradually stir in the milk. 
7. Return to heat and bring to a boil, stirring constantly, until the sauce has thickened. 
8. Remove from heat, and stir in the cheddar, salt, and pepper. 
9. Beat in the yolks, one at a time, then stir in the tomatoes and chives. 
10. Drain the mushrooms, coarsely chop, and add to the sauce. 
11. Whisk the whites until they stand with soft peaks. 
12. Mix one spoonful into the sauce, and then carefully fold in the rest. 
13. Divide the mixture among the ramekins, and bake for 25 minutes, or until golden, well risen, and just firm to the touch. 
14. Serve immediately, before they sink! 

Recipe from 500 Slow Recipes.

Steamed chocolate puddings

Water, hot
Apple, peeled, cored, diced	1
Cranberries, thawed if frozen	¼ cup
Sugar, dark brown	1 tablespoon + ¼ cup
Butter, room temperature	½ cup
Eggs, lightly beaten	2
Flour, self-rising, sifted	½ cup
Cocoa powder, unsweetened Dutch processed	3 tablespoons
Chocolate, semisweet, chopped	4 ounces
Honey	2 tablespoons
Butter, unsalted	1 tablespoon
Vanilla extract	½ teaspoon

1. Pour 1 inch of hot water into the crockpot; set slow cooker to HIGH. 
2. Grease four ramekins with butter, and line with parchment. 
3. In a small bowl, toss the apples, cranberries, and 1 tablespoon sugar together, and divide among the ramekins; gently pat into the bases. 
4. In a mixing bowl, combine the remaining sugar, ½ cup butter, eggs, flour, and cocoa; beat together until smooth. 
5. Spoon into the ramekins, and cover each with a double thickness of greased foil. 
6. Place the ramekins into the crockpot, and pour in enough water to come two-thirds up the sides. 
7. Cover with the lid, and cook for 1 ½ to 2 hours, or until the puddings are well risen and firm. 
8. Carefully remove from the slow cooker, and leave to stand for 10 minutes. 
9. In a small bowl, combine the chocolate, honey, butter, and vanilla, and place in the hot water for 10 minutes, until the butter has melted; stir until smooth. 
10. Run a knife around the edges of the puddings to loosen, and then turn over on to plates. 
11. Serve immediately with the chocolate syrup. 

Recipe adapted from 500 Slow Recipes.

Bison soup

Bison soup bones	2 ½ pounds
Butter	2 tablespoons
Onions, medium, chopped	2
Carrots, medium, chopped	2
Celery, sliced	2 sticks
Bacon strip, chopped	1
Beef stock	8 cups
Bouquet garni using cheesecloth thyme  parsley marjoram  rosemary bay leaves	3 sprigs 3 sprigs 2 sprigs 3 sprigs 2
Flour	2 tablespoons
Lemon juice	½ lemon
Port or sherry, the good stuff	4 tablespoons
Salt
Pepper, freshly ground

1. In a large pan, melt the butter, and then add the bison bones in batches, if necessary, and brown them quickly on all sides; transfer to a plate. 
2. In the same pan, add the onions, carrots, celery, and bacon; cook for 5 to 10 minutes, stirring occasionally, until the vegetables are softened and golden. 
3. Return the bison to the pan, and add the stock and bouquet garni. 
4. Bring just to a boil, and skim off any foam. 
5. Cover and simmer gently for 3 hours, or until the meat is so tender it falls from the bones. 
6. Strain, and discard the vegetables and bouquet garni; leave to cool slightly. 
7. Remove the meat from the bones, and shred into small pieces; discard bones. 
8. Skim any fat that has risen on the stock, return to a large pan, add the meat, and reheat. 
9. Whisk together the flour with a little cold water to make a smooth paste. 
10. Stir in a little hot stock, and then add and stir into the pan. 
11. Bring the soup to a boil, stirring, until it thickens slightly. 
12. Reduce the heat, and simmer gently for about 5 to 10 minutes. 
13. Season with salt, pepper, and lemon juice to taste. 
14. Stir in the port or sherry, and serve in warmed soup bowls.

Chicken tagine with green olives & preserved lemons

Chicken thighs, skinless, boneless	2 pounds
Garlic, crushed	6 cloves
Cilantro, finely chopped	1 bunch
Lemon juice	½
Salt, coarse	1 teaspoon
Onion, large, grated	1
Olive oil	4 tablespoons
Saffron threads	Pinch
Ginger, ground	1 teaspoon
Pepper, freshly ground	1 teaspoon
Cinnamon stick	1
Olives, green, cracked	1 ½ cups
Lemons, preserved, cut into strips	2

1. Toss the chicken with the garlic, cilantro, juice, and salt; transfer to tagine dish. 
2. Combine the onion, oil, saffron, ginger, and pepper, and spread over the top of the chicken mixture; cover and leave to stand for 30 minutes. 
3. Add enough water to go halfway up the side of the dish, add the cinnamon stick, and bring to a boil. 
4. Reduce the heat, cover with the lid, and simmer for 1 hour, turning the chicken occasionally. 
5. Preheat to 300°F. 
6. Using two slotted spoons, lift the chicken out of the tagine, transfer to a plate, and cover with foil. 
7. Boil the cooking liquid for 5 minutes to reduce. 
8. Return the chicken to the tagine, baste thoroughly with the juice. 
9. Add the olives and lemon, and place in the oven for about 15 minutes.

Yellow split pea soup with ham

Split peas, yellow, rinsed	3 cups
Chicken broth, low sodium	4 cups
Water	4 cups
Onion, yellow, diced	2 cups
Carrot, diced	1 cup
Celery, diced	1 cup
Ham, trimmed, diced	1 pound
Ginger, minced	1 tablespoon
Marjoram, ground	1 teaspoon
Pepper, freshly ground

1. Spread the peas in a 6 quart slow cooker. 
2. Add the remaining ingredients excluding pepper, and stir to combine. 
3. Cover, and cook for 5 hours on HIGH, or 8 hours on LOW. 
4. Season with pepper.