Make It Fancy – Cooking at Home With Sad Papi (A Cookbook)

Title Page
Acknowledgments
My Story
How to Use This Book
Special Equipment Used in This Book
The Pantry
	Lime Leaf Peanuts
	Burnt Onion Powder
	Garlic Scape Powder
	All the Seeds Mix
	Pistachio Dukkah
	Hazelnut Crumble
	Black Limes
	Potato Crumbs
	Salt and Vinegar Powder
	Hot Sauce Powder
	Puffed Grains
Pickles, Fermentations, and Preserves
	California Kosho
	Preserved Lemons
	Preserved Lemon Gel
	Pickled Red Onions
	Pear Mostarda
	Cherry Mostarda
	Sweet Pickled Shallots
	Sauerkraut
	Fermented Radish
	Black Garlic
	Cured Egg Yolks
Vinaigrettes and Dressings
	Fine Herb Vinaigrette
	Charred Onion Vinaigrette
	Preserved Lemon Vinaigrette
	Shallot, Sherry, and Walnut Dressing
Stocks and Sauces
	Chile Pomodoro
	Brown Butter Emulsion
	Beef Stock
	Blond Chicken Stock
	Dark Chicken Stock
	Duck Jus
	Beef and Mushroom Reduction
	Mushroom Stock
	Charred Onion Broth
	Bordelaise
Starters
	Puffed Beef Tendon
	Oysters, Coconut, and Cucumber with Cilantro-Serrano Oil
	Hiramasa Aguachile
	Grilled Prawns with Salsa Macha
	Snap Peas with California Kosho and Mint
	Summer Squash with Green Curry and Lime Leaf Peanuts
	Shishitos with Bonito Aioli and Puffed Grains
	Brussels Sprouts with Chorizo Bread Crumbs
	Roasted Baby Carrots with Spiced Labne and Pistachio Dukkah
	Country Loaves with Leek and Herb Butter
	Leek and Herb Butter
	Broccolini with Black Garlic Salsa Verde
Lettuce and Things
	Blistered Grapes with Stracciatella and Saba
	Little Gems with Crème Fraîche, Burnt Onion, and Seeds
	Beet Salad, Chevre, and Pistachio
	Tomato and Peach Salad with Farmer Cheese and Dill Vinny
Pastas
	Potato Gnocchi
	Potato Gnocchi with Chile Pomodoro and Fried Garlic
	Tagliatelle
	Tagliatelle and Morels
Mains
	Roast Chicken and Jus
	Duck Confit with Mole Poblano
	Duck Breast and Braised Turnips with Duck Jus
	Beef and Pomme Puree with Bone Marrow and Bordelaise
	Rib Steak and Grilled Mushrooms with Beef and Mushroom Reduction
	Dukkah-Crusted Lamb Rack with Burnt Honey Gastrique
	Pork Chop with Fennel Pollen and Pear Mostarda
	Scallops, Celeriac, and Apple with Brown Butter and Hazelnuts
	Grilled Branzino with Fish Sauce Caramel
	Bass and Potato Soup with Wilted Spinach
Sweets
	Canelé
	Fig and Ricotta Tart
	Puff Pastry
	Palmiers
	Pistachio Oil Cake
	Rhubarb Galette
Drinks
	Yuzu Lemonade
	Honeydew and Verjus with Ginger and Black Lime
	Horchata
	Ginger Beer
About the Author
Index
Copyright