4 (1/2 to 3/4-inch-thick) "T" Bone's (about 2 pounds total)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons ground cumin
Pork Stock, recipe follows
Grapefruit Emulsion, recipe follows
Roasted Beets, recipe follows
Fennel Mashed Potatoes, recipe follows
1 tablespoon vegetable oil
1 pound pork bones
2 roasted pig ears
1 bunch fresh thyme
1 sprig fresh rosemary
1 onion
1 carrot
1 rib celery
1 bulb garlic
1 tomato
2 bay leaves
2 cups red wine
1 gallon water
Salt and pepper
1 cup fresh grapefruit juice
1 tablespoon lecithin (found in health food stores)
1/2 cup soy milk
3/4 cup plus 2 tablespoons vegetable stock
1 tablespoon sour cream
Kosher salt
1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/2 cup orange juice
2 green cardamom pods
2 tablespoons cooking oil
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, toasted and crushed
1 clove garlic
Salt and white pepper
1/4 cup Pernod
1 cup (or more) heavy cream
2 pounds russet potatoes, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
1 cup spinach puree
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