Ploughman's Soup

1/4 lb butter
1/2 lb sopressata, diced
8 large garlic cloves, smashed
1 medium onion, sliced
1 bunch thyme
1 qt India Pale Ale
4 qts heavy cream
3 qts chicken stock
2 Tbsp Frank's Hot Sauce
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
roux (recipe follows)
8 qts grated cheddar cheese
14 oz gorgonzola, chopped

- sweat the first 5 ingredients over low heat until onions are translucent
- add beer and bring to simmer; simmer 10 minutes
- add cream, stockm hot sauce, mustard and worcestershire sauce; bring to simmer
- cook 15 minutes, then add roux; whisk until smooth
- add cheeses in 3 stages, allowing one batch to melt completely before adding another
- strain

Roux
1/2 lb butter
1 cup flour seasoned with 2 Tbsp salt, 2 Tbsp smoked paprika and 1 tsp white pepper

- melt butter over medium heat
- add seasoned flour and whisk until smooth
- lower heat and allow roux to cook 5-10 minutes, whisking often; use while hot

Beet Dressing

14 oz xv olive oil
4 oz pedro ximenez vinegar
4 oz soy sauce
2 oz honey
2 oz dijon mustard
1 oz organic mirin

- combine all in blender; transfer to squeeze bottles

Brine for Yorkshire Pork Racks

1 liter kahlua
1 qt water
4 cups salt
3 cups brown sugar
1 jar (2oz) instant espresso powder
5 bay leaves
3 1/2 gallons cold water

- bring first six ingredients to a boil and cook until all solids have dissolved
- add this mixture to remaining cold water and brine pork racks 18 hours

*** Perhaps you think this recipe has somehow changed and that when you made it before, it came out wrong, but you are clearly mistaken. Recipes don't just change magically. You're the problem.

Cassoulet Base

4 lbs yorkshire pork butt, cut into rough 1" cubes, seasoned with salt and pepper
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme

- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight

Toulouse Style Sausage for Cassoulet

5 lbs mangalitsa pork collar, cut into large cubes
1/2 lb berkshire bacon, cut into large cubes
panade (recipe follows)

- using 3/8" die, grind the (well chilled) pork and bacon; freeze 15 minutes
- fold in panade, mixing until separate proteins begin to bind
- rinse hog casings inside and out with water and form 3.5" links, laying the sausages in shallow water in a sheet pan as you work; chill well
- gently parcook the links in warm water

Panade

1 cup white wine
20 garlic cloves
1 cup panko
2 Tbsp salt
1 whole nutmeg, grated
1 tsp chile flakes
1/2 tsp black pepper

- puree in blender and chill

The Reduction of Ingredients for to Make Sauce for Scallops in an Autumnal Manner Utilizing Curry and Maple Flavors

grapeseed oil as needed
43 shallots, whole, peeled
salt as needed
1/4 cup curry powder
1/2 cup sherry
4 qts cream
2 qts chicken stock
1 cup maple syrup

- saute seasoned shallots in the grapeseed oil until soft and lightly browned. Please not to burn.
- add curry powder and toast in the oil/shallot mixture
- deglaze with sherry and cook until it becomes sludgy
- add remaining ingredients and reduce it until you should not reduce it any longer, then strain through chinois

The Sauce which You Intend to Concoct Prior to Tossing with the Lovely Shady Oaks Varietal Oyster Mushrooms before Roasting

2 cups grapeseed oil
1/4 cup organic mirin
1/4 cup white soy
1/4 cup sesame oil
1/4 cup shiro miso
1/4 cup noodletown sauce
1 Tbsp sambal

- mix thoroughly

Potato & Apple Gratin

This is a photo of a gratin from Fine Cooking. It'll have to do.

2 qts chicken stock
1 qt apple cider
1 qt heavy cream
8 lbs russet potatoes, peeled
5 lbs cox orange pippin apples, cored
4 lbs shredded cheddar
2 qts caramelized onions
1 bunch rosemary
1 bunch thyme
salt and pepper as needed
streusel topping as needed

- add liquids to a large mixing bowl
- slice potatoes and apples 1/8" thick and add to liquid
- add remaining ingredients except streusel and fold together thoroughly
- transfer to shallow hotel pans, cover with foil and bake at 325 until fully cooked - check after 90 minutes
- remove foil and loosely cover with parchment; stack pans inside large sheet pan.
- top with a third pan and weigh down with 3 x 3 liter tins of olive oil, or some such thingies. Allow to rest 30 minutes. (This will push out excess liquid and compress the gratins)
- when cool enough to handle transfer to individual ramekins and top with streusel; chill immediately

Cider Reduction for Poivre Sauce

1 gallon apple cider
1 1/2 cups brown sugar
10 allspice berries
3 cloves
2 cinnamon sticks

beef stock

- reduce by 80% - add stock and reduce as necessary.

Scallop Mousseline for to Bind Luxury Crab Meat

This recipe is basically for fish glue. It hold our crab cakes together so we don't have to use breadcrumbs.

1 1/2 lbs scallops
4 eggs
1 1/2 cups mascarpone
2 tsp Worcestershire sauce
1 tsp Tabasco
2 tsp salt
2 tsp Old Bay seasoning
2 tsp dry mustard

- making sure all ingredients are well chilled in advance, quickly, but thoroughly process entire recipe in Robot Coupe
- chill at least 1 hour before use

To make crab cakes, very gently fold this mixture, along with a dusting of Old Bay seasoning and thinly sliced scallions from 3 bunches, into 10 lbs all leg jonah crab meat. Line a pan with parchment and spray it and 50 molds with pan release. Drop a generous 4 ounce scoop into each mold and gently pat down. Spray the tops with additional pan release. Bake at 325 for 20 minutes and chill immediately.

Leche de Piñón for Scallops: 7.22.2011

1 qt half & half
2 cups pine nuts
1 Tbsp honey
2 tsp salt

- puree in blender and squeeze out through cheesecloth; adjust seasoning if necessary

Green Gazpacho for Scallops: 7.22.2011

1 cs green tomatoes, peeled and chopped
40 shishito peppers
5 granny smith apples, chopped
2 bunches scallions, chopped
4 ribs celery, peeled and chopped
8 garlic cloves
3/4 cup anise hyssop
1 bunch parsley, chopped
1/2 cup salt
1 qt olive oil
2 cups glucose syrup
1 cup sherry vinegar

- combine all ingredients in a large container and allow to macerate for one hour
- thoroughly puree in blender; stir well before each use

Shrimp Salad Taquito Sauce That We Might Use

5 cups mayonnaise
1 cup tomato juice
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup orange juice
1/2 cup cider vinegar
1/2 cup honey
1 cup (packed) chopped cilantro
1 bunch scallions, chopped
4 cloves garlic
1 jalapeno, chopped
2 Tbsp salt

- puree in blender; reserve 2 cups sour cream to whisk in later - otherwise it won't fit

Lamb Kibbeh

4 lbs boneless lamb shoulder, large dice
2 red onion, small dice
1 bunch scallions, sliced thin
1 bunch chervil, minced
1 bunch mint, minced
1 ½ cups cooked bulghur wheat
2 Tbsp toasted sesame seeds
2 Tbsp toasted cumin seed, ground
2 Tbsp salt
zest of 1 lemon


- combine all ingredients and pass through grinder
- form around pine skewers into small sausage shapes

Carnitas Seasoning (season to order)

2 cups coarse sel gris
1/3 cup sugar
2 Tbsp cumin seed, toasted and ground
1 Tbsp mixed peppercorns, toasted and ground
1 Tbsp smoked paprika
1 cinnamon stick (< 3"), toasted and ground

- combine all ingredients thoroughly in food processor

Pickled Onions

a lot of onions
10 cups cider vinegar
8 cups water
1 cup soy sauce
4 cups sugar
1 cup salt
1 spice turnip consisting of: 1/2 cup mixed pickling spices and 1/4 cup prepared horseradish

- prepare onions as desired
- bring remaining ingredients to a boil and pour over onions; allow to rest at least 24 hours
- pass through grinder to make relish

Braised Pork Collar for Carnitas

8 lbs pork collars (2ea)
salt and pepper as needed
20 cloves garlic, peeled
6 ribs celery, chopped
3 large carrots, peeled and chopped
2 large spanish onions, peeled and chopped
2 jalapenos, split lengthwise to stem
1 spice turnip consisting of 1 cup each: loose fresh oregano, thyme and cilantro
6 qts chicken stock

- cut the pork collars lengthwise into strips about an inch and a half thick; season with salt and pepper
- combine all ingredients in an appropriate pan, cover and place in a 350 degree oven
- braise three and a half hours; flip pork in pan and return to oven, uncovered and additional hour and a half
- drape with cheesecloth and cool in liquid
- when braise has cooled, separate fat and liquid and reserve both

Braised Artichokes

for 1 case of 24ct artichokes

1/2 cup butter
1/2 cup olive oil
1 handful garlic cloves
2 Tbsp sherry vinegar

1/4 cup loose thyme sprigs

1 Tbsp honey

1 cup white wine
4 qts chicken stock
1 tsp coriander seed
1 bay leaf
1 pod star anise
salt and pepper as needed

- turn artichokes and keep in acidulated water
- when ready, dry artichoke bottoms on towels and season both sides with salt and pepper
- over medium heat in a large rondeau, add butter, oil, artichokes (choke side up) and garlic cloves
- saute until lightly browned, then flip and lightly brown on the other side of each
- add vinegar, thyme and honey; cook briefly
- add wine and reduce dry
- add remaining ingredients and bring to a simmer
- lower heat and cover; cook 25 minutes and cool in braising liquid

Red Sauce, Green Sauce

I wasn't paying attention when I made these the other day; I was pretty much just throwing stuff into a blender, but at least 55% sure these are the ingredients. For the quantity, who knows?

Red Sauce

garlic roasted tomatoes (from focaccia)

bird chiles

olive oil

water

lemon zest

sherry vinegar

cumin

pimenton

spice mix (the weird one on the shelf over the prep table)

ketchup

salt & pepper

Green Sauce

olive oil

lemon juice

cider vinegar

cilantro

parsley

lemon balm

garlic

bird chiles

salt

pepper

Green Garlic Chermoula for Softies: 05.06.2011

 1.25lbs green garlic stems, chopped, blanched and shocked
1 bunch cilantro, chopped
4 cups olive oil
2 cups sour cream
2 cups mayonnaise
1 cup plus 6 Tbsp lemon juice
1 cup water
3 Tbsp cumin
3 Tbsp salt
2 tsp ground ginger
1/2 tsp ground peppercorn melange
3 bird chiles
1 jalapeno

- divide all ingredients roughly in two and blend in two batches until smooth

Pea Blini: 04.15.2011

blender puree of 8oz thawed frozen peas, 6 Tbsp half & half and 2 eggs
1/2 cup flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 cup fresh blanched peas, minced

- gently combine all ingredients and cook as you would pancakes in butter

Salsa Campechana y Mariscos: 04.15.2011

4 cans tomato juice
6 cups orange juice
4 cups lime juice
4 cups lemon juice
3 cups olive oil
3 cups honey
1 cup rice vinegar
1/3 cup salsa valentina
2 cups chopped cilantro
1/3 cup salt

- thoroughly combine using immersion blender. Add:

30 green olives, sliced
10 avocados, sliced
6 ribs celery. sliced thin
2 bunches french breakfast radishes, sliced thin
1 large red onion, thin 1/2" slices

and:

8 lbs poached rock shrimp
5 lbs crabmeat
5 lbs scituate scallops, sliced and cured 36 hours in citrus juices

Weird Ramp Pesto

5 lbs ramps, blanched & grilled w/ olive oil, chopped
6 cups raw sliced almonds
9 oz gorgonzola
4 oz honey
1 cup olive oil
salt and pepper as needed

- process in batches until smooth; season to taste

Fava Bean Falafel: 04.15.2011

2 lbs blanched & peeled favas
1/2 cup chopped cilantro
1/2 cup chopped mint
2 tsp cumin
1 tsp cayenne
2 thai bird chiles, sliced thin
3 Tbsp microplaned lemon zest
4 tsp flour
salt & black pepper to taste

- thoroughly grind all ingredients except flour in food processor
- add flour and knead briefly to combine

Ham Broth for Scallops: 04.15.2011

3ea Vidalia onions, sliced
1 bunch celery, chopped
1/2 bunch thyme
1 boneless ham, sliced 1/4"
1/4 cup toasted garlic
1/2 lb butter
2 gallons chicken stock
1 tsp worcestershire sauce

- sweat onions, celery and thyme in butter until softened
- add remaining ingredients and simmer until it tastes like ham
- strain and eat ham for family meal

Dressing for Fresh Garbanzo Salad: 04.14.2011

2 cups firmly packed parsley leaves
1 cup firmly packed mint leaves
1/2 cup oregano leaves
3 Tbsp rinsed capers
6 cloves garlic
5 anchovy fillets
1 Tbsp dijon mustard
1 Tbsp chile flakes
1 Tbsp salt
2 tsp cumin
1 tsp black pepper
2 cups olive oil
1/4 cup sherry vinegar
1/4 cup lemon juice

- puree in blender

Goat Cheese Fonduta

3 qts heavy cream
2 qts half & half
10 lbs chevre
1 lb parmigiano
1 cup garlic cloves
2 Tbsp salt
2 tsp white pepper
1 can truffle peelings w/ juices, minced

- bring all ingredients except truffle to slow simmer, stirring often
- cook until garlic softens completely, then strain through chinois
- stir in truffle and adjust seasoning if necessary

Port Syup

1 btl tawny port
1 cup huckleberry compote
2 sprigs rosemary
2 shallots, sliced

- reduce by half

Thai Curry Sauce

1/3 cup grapeseed oil
8 oz red curry paste
4 Tbsp brown sugar
2 Tbsp salt
196 oz coconut milk
6 oz bourbon vanilla bean caramel sauce
2 bunches cilantro

- saute the curry paste, brown sugar and salt in the oil over high heat until very fragrant, stirring constantly
- add coconut milk and caramel and whisk to combine
- puree with cilantro in blender