Offals

blood sausage • small onions • Golden Delicious apples • puff pastry • Salt and pepper • light brown sugar (about 50–60 grams) • butter (about 30 grams)

pork blood (about 21 cups) • pork fat (about 6 1/2 lbs) • pork casings (sausage casings) • onions (about 2 1/4 lbs) • black pepper • salt • spice blend (or a mix of ground cinnamon, nutmeg, cloves, and ginger) • sausage funnel (or a large regular funnel) • meat grinder (or a food processor) • This is a time-consuming process. Set aside plenty of time. You can find all the necessary ingredients and equipment at a butcher shop. Be sure to use high-quality, fresh ingredients, especially same-day fresh blood! • If you have any doubts, ask your butcher for advice

calf liver • onion • large shallot • garlic or garlic powder • about 1/2 cup veal stock (100 ml) • granulated sugar • balsamic vinegar • chopped parsley • salt, pepper

puff pastry sheets • lamb offal (heart, liver, kidneys) • ground pork • shallots • small bunch of parsley • bread crumbs • salt and pepper

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •

blood sausage • large sweet potato • lettuce • Breadcrumbs • Butter • Olive oil • Salt and pepper

skinless, boneless white fish fillets (such as hake, sea bass, or cod) (about 800 grams) • large head of broccoli • zucchini (about 800 grams) • whole milk (1 liter) • grated Parmesan cheese (about 150 grams) • fine couscous (about 200 grams) • pink peppercorns • Salt and pepper

broccoli stem • from 1 head of cauliflower • onion • garlic • herb broth (about 1.5 liters, homemade if possible) • thyme • tomatoes • turmeric • heavy cream (about 100 ml) • Salt and pepper

from 1 head of cauliflower (use only the leaves; see linked recipe for using the florets) • onion • homemade tomato sauce with black radish and ginger (about 400 grams; see linked recipe) • anardana (see linked tip) • Moroccan-style spice blend (see linked tip) • suhana spice blend (see linked tip) • drizzle of olive oil (see linked tip) • Salt and pepper • Water • heaping tablespoon sour cream or crème fraîche

large chicken leg quarters (thigh and drumstick) or 4 small ones • smoked bacon (about 100 grams) • medium head of green cabbage • sweet onion (such as Vidalia) • chicken bouillon cube • water (750 ml) • long-grain rice (about 300 grams), 10-minute cook time • salt and pepper • olive oil

small head cauliflower • milk (about 500 ml) • water (about 500 ml) • chicken bouillon cube • Salt and pepper • bacon (about 100 grams) • Gorgonzola cheese

all-purpose flour (100 g) • salt • water (50 ml) • pork shoulder (or ground beef or chicken breast) (125 g) • napa cabbage (or 2 leaves green cabbage) • chives • white mushroom (or 1 tablespoon dried wood ear mushrooms, rehydrated) • fresh ginger • garlic clove • soy sauce • mirin • sesame oil •

wheat wrappers (or rice paper wrappers) • dried wood ear mushrooms (about 30 grams) • cooked shrimp (about 350 grams) • crab meat, drained • carrot • bean sprouts (about 200 grams) • eggs • onion • Salt and pepper

from one head of cauliflower • potatoes • onion • garlic • wedges creamy cheese (such as The Laughing Cow) • Salt • Pepper • Parsley

fresh salmon fillets • large head of fresh broccoli (frozen works too, but it releases more water when cooking) • garlic • shallots • cauliflower for the mash (or 4 potatoes) • plant-based milk or plant-based cream (about 100 mL) for the mash • Shredded cheese for topping (Parmesan, Swiss, Gruyère, etc.) • Salt, pepper, nutmeg

unsalted butter at room temperature (200 g) • salt and pepper • garlic cloves (or a whole head if using 17 1/2 oz butter/500 g) • large handful fresh parsley • salt and pepper • mussels, preferably large Dutch mussels (2 liters) • grated Parmesan cheese • breadcrumbs • parsley

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

medium heads of cauliflower • sweet onion • butter (10 grams) • water (1 liter) • whole milk (1 liter) • almond flour (125 grams) • samphire (100 grams) • toasted, chopped almonds • Sea salt flakes • Freshly ground black pepper

osso buco (veal shank with bone marrow) • onion • flour • olive oil • bouillon cube • dry white wine (about 400 ml) • oregano or Italian herbs • peeled tomatoes (or fresh tomatoes when in season)

beef chuck roast (ask your butcher for advice) • carrots • leeks • celery with stalks • potatoes • yellow turnips • onions • beef bouillon cubes • marrow bones

egg • small head of cauliflower • shredded Comté cheese (25 grams) • grated Parmesan cheese (25 grams) • breadcrumbs (30 grams) • olive oil • Salt and pepper • Chopped parsley

beef shank (500 g) • marrow bones • carrots • leeks • turnips • small potatoes • onion • garlic clove • Whole • bouquet garni (bundle of herbs) • water (3 liters)

leeks • large carrots • large onion • garlic cloves • beef for pot-au-feu (about 1.5 kg) • marrow bone • whole cloves • Sea salt • Black pepper

large head cauliflower • egg whites • sliced turkey breast • bell peppers

beef for pot au feu (use a mix of lean, gelatinous, and moderately fatty cuts) • marrow bone (or more, to taste) • leeks • carrots • turnips • potatoes • Coarse salt • Whole black peppercorns • Bay leaf, thyme, parsley • onion • garlic clove • whole clove

Bones (chicken carcass, veal bones, marrow bones—use whatever you have) • carrots • Leek greens • celery stalk • Coarse salt • Apple cider vinegar • onion

meat (choose a lean cut, a fatty cut, and a gelatinous cut) (500 g) • marrow bones • carrots • potatoes • turnips • celery stalks • leek • onion • garlic cloves • bouquet garni (mixed herbs) • fresh parsley • whole cloves •

shrimp heads and shells (about 400 g) 🦐 • chopped shallots • garlic 🧄 • carrot, sliced 🥕 • tomato paste (about 70 g) 🥫 • water (1 liter) • dry white wine (about 7 fl oz or 200 ml) • Butter 🧈 • risotto rice (about 280 g) 🍚 • shrimp bisque (about 1.2 liters) • chopped onion 🧅 • grated Parmesan cheese (about 80 g) 🧀 •

In addition to the classic pot-au-feu leftovers listed below (see in parentheses), you'll need: • hard-boiled eggs • red onion • sweet and sour pickles or similar • Sunflower oil • Vinegar (such as apple cider or white wine vinegar) • (3 1/3 lbs chuck roast (about 1.5 kg), 12 carrots, 2 leeks, 6 potatoes, 1 celery with stalks, 4 yellow turnips, 3 onions, 3 bouillon cubes, 2 marrow bones)

potatoes (about 1 kg) • almond milk (about 250 ml) • olive oil • grated nutmeg • Salt, to taste • Pepper, to taste • olive oil • rabbit saddles (about 800 g) • rabbit livers (about 150 g) • onions • mushrooms (about 150 g) • dry white wine (about 250 ml) •