Honey/Horseradish/Dill Sauce for Beets

3 cups honey
2 packed cups dill
2 cups mascarpone
1 cup horseradish
2 Tbsp salt

- process thoroughly in blender

Pepita Mint Pesto

4 cups toasted pepitas
4 bunches mint
3 bunches parsley
9 cups olive oil
1 Tbsp lemon oil
1/4 cup salt

- process thoroughly in blender in several batches

Rhubarb BBQ Sauce

1 large onion, chopped

12 cloves garlic, smashed

2 ribs celery, chopped

1 Tbsp microplaned ginger

1/4 lb butter

2 Tbsp pink peppercorns

2 Tbsp salt

1 Tbsp dry mustard

2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp allspice

12oz tomato paste

1 cup molasses

1 kilo rhubarb puree

12oz veal stock reduction

2 cups cider vinegar

1/3 cup aka miso

1 Tbsp salsa Valentina

1 Tbsp worcestershire sauce

1 1/2 cups brown sugar

- sweat onion, garlic, celery and ginger in butter until soft

- add dried spices and saute 2 minutes

- add tomato paste and cook 5 minutes

- add remaining ingredients and simmer 30 minutes or until desired consistency 

Chermoula-like Sauce

As a child in Morocco, Tante Clarisse would apply chermoula to the chafing from my cloth diapers, or so I'm told. This is her recipe.

2 bn parsley
1 bn dill
1 bn cilantro
1/2 cup pitted lucques olives
1/2 cup chopped red onion
6 garlic cloves
1 tsp toasted cumin
2 cups olive oil
1 cup water
juice of 1 lemon
1 Tbsp Salsa Valentina
salt to taste

- puree in blender and season with salt to taste

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.