Rich Table: A Cookbook for Making Beautiful Meals at Home

Cover......Page 1
Title......Page 4
Copyright......Page 6
Contents......Page 8
Introduction......Page 10
 INGREDIENTS WE LOVE, EXPLAINED......Page 14
 SARAH RICH......Page 17
 EVAN RICH......Page 18
Chapter One: BITES......Page 22
 Peas & Courtship......Page 24
 Douglas Fir Sourdough Bread with House-Cultured Butter......Page 28
  Sourdough Starter......Page 30
  House-Cultured Butter......Page 31
 Duck Fat Madeleines with Dill and Yogurt......Page 32
  Smoked Oil......Page 33
 Porcini Doughnuts with Raclette Dipping Sauce......Page 35
 Sardine Chips with Horseradish Crème Fraîche......Page 39
 Brandade Churros......Page 42
 Corn Fritters with Cilantro Chimichurri......Page 44
 Olives with Preserved Lemon and Celery......Page 46
 Sugar Snap Peas with Honey Mustard and Horseradish......Page 48
 Sliced Tomato with Sorrel, White Chocolate, and Popped Sorghum......Page 51
  Popped Sorghum......Page 52
 Asparagus with Lemon Ice and Gruyère Cheese......Page 54
 Baby Broccoli with Furikake and Meyer Lemon......Page 56
 Brussels Sprouts with Caesar Dressing......Page 58
 Raw Carrots with Brown Butter and Honey......Page 60
 The Dirty Hippie......Page 62
 Beet Chips with Yogurt and Bone Marrow......Page 65
 Cranberry Bean Dip with Padrón, Olive Oil, and Plancha Bread......Page 68
  Plancha Bread......Page 69
 Dry-Fried Sand Dabs......Page 71
 Chicken Liver Mousse with Puffed Wild Rice and Puréed Cranberry......Page 74
 Beef Tartare with Black Truffle and Kale Salsa Verde......Page 76
Chapter Two: APPETIZERS......Page 78
 Dating on the Line......Page 80
  Sea Lettuce and Fennel Mignonette......Page 84
  Toasted Sunchoke Mignonette......Page 85
 Chicories with Date Vinaigrette and Crispy Chicken Skin......Page 86
 Burrata with Summer Squash and Herb Oil......Page 88
 Gypsy Pepper Soup with Avocado, Torpedo Onions, and Oregano......Page 90
 Sweet Onion Soup with Pickled Plums......Page 92
 Chestnut Soup with Pear and Kale......Page 94
  White Chicken Stock......Page 96
 Sliced Yellowtail with Crushed Peas and Saltines......Page 97
 Yellowtail with Lardo, Charred Cabbage, and Oxalis......Page 100
 Halibut Tartare with Melon, Cucumbers, and Parsley......Page 102
 Sliced Halibut with Tokyo Turnips and Bone Marrow......Page 104
 Plancha Bread with Chicken Liver, Asparagus, and Mint......Page 106
 Sea Urchin Toast with Avocado, Danish Rye Bread, and Sunflower......Page 109
 Roasted Cauliflower with Bone Marrow, Kumquats, and Kale......Page 112
Chapter Three: PASTAS......Page 116
 West Coast Bound......Page 118
  Lasagna and Cannelloni......Page 124
  Tajarin......Page 125
 Tajarin with Grilled Ramps and Trout Roe......Page 126
 Richilini with Green Garlic, Squash Blossoms, and Mozzarella......Page 128
 Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat......Page 131
 Tajarin with Yellow Corn, Chanterelles, and Douglas Fir Crème Fraîche......Page 134
 Rich Table Ramen with Charred Allium and Sherry Vinegar......Page 137
 Pappardelle with Clams, Duck Fat, and Bay Leaf Powder......Page 140
 Tagliatelle with Uni, Meyer Lemon, and Poppy Seed Toffee......Page 142
 Tagliatelle with Shrimp, Shiso, and Garlic Butter......Page 144
 Spaghetti with Mussels and Bone Marrow Sofrito......Page 147
 Bucatini with Puntarella and Chicken Skin......Page 150
 Bucatini with Pork Sausage, Peaches, and Arugula......Page 152
 Bucatini with Pork Belly, Watermelon, and Green Coriander......Page 154
  Pork Jus......Page 156
 Rabbit Cannelloni with Mustard......Page 157
 Aged Duck Lasagna with Santa Rosa Plums and Cress......Page 160
  All-Purpose Stock......Page 162
 Bucatini with Aged Beef, Rémoulade, Lettuce, and Burrata......Page 165
Chapter Four: MAINS......Page 168
 Pop-Ups & Van......Page 170
  Green Bean Chimichurri and Fried Shallots......Page 176
  Persimmon Purée, Beef Jus, and Cacao Nibs......Page 177
  Yellow Corn Aioli and Salsa Roja......Page 178
 Sprouted Quinoa Cakes with Summer Squash and Chèvre......Page 180
 Okonomiyaki......Page 182
 Douglas Fir Pierogi with Gouda and Chicory......Page 185
 Sweet Potato Pancakes with Dried Apricot Salsa Verde and Sprouted Broccoli......Page 188
 Seared Scallops with Sour Cabbage, Candied Almonds, and Dill......Page 191
 Trout Almondine with Sorrel and Spinach......Page 194
 Sole Roasted on the Bone with Black Garlic, Black Mission Figs, and Popped Sorghum......Page 197
 Black Cod with Scarlet Turnips, Dried Cherries, and Olio Nuovo......Page 200
 Salmon with Green Zebra Tomatoes, Corn, and Green Figs......Page 202
 Oil-Poached Salmon with Cauliflower, Pistachio, and Candied Orange Vinaigrette......Page 204
 Buttermilk-Poached Chicken with Red Miso, Rutabaga, and Bacon......Page 207
 Pork Schnitzel with Cucumber and Avocado Ranch......Page 210
 Pork Belly with Wheatgrass, Artichokes, and Asparagus......Page 213
 Grilled Pork Chops with Smoked Quince and Brussels Sprouts......Page 216
 Roasted Pork Loin with Egg Rolls, Peaches, and Hot-and-Sour Broth......Page 219
  SPECIAL OCCASION......Page 222
  VEGETARIAN DINNER PARTY......Page 223
Chapter Five: DESSERTS......Page 224
 Opening Night......Page 226
 Cherry Ice, Almond Milk Ice Cream, and Sorrel......Page 230
  Simple Syrup......Page 231
 Mixed Melon and Mint with Cucumber Sherbet......Page 232
 California Creamsicle......Page 234
 Green Ice with Brown Butter Ice Cream and Avocado Mousse......Page 236
 Lemon Verbena Panna Cotta with Blueberry Jam and Lace Cookies......Page 239
 Salted Caramel Panna Cotta with Coffee Crumble......Page 242
 Coconut Panna Cotta with Coconut-Lime Streusel......Page 244
 Cornmeal Upside-Down Cake with Peaches and Vanilla Ice Cream......Page 246
 Pistachio Coffee Cake with Strawberries and Buttermilk Ice Cream......Page 248
 Lemon Icebox "Pie"......Page 251
 Caramelized Olive Oil Cake with Kiwis and Cream Cheese Ice Cream......Page 254
 Salted Chocolate Sablés with Iced Milk and Mint Chocolate Cream......Page 257
 Dark Chocolate Ganache with Almonds and Marshmallow Fluff......Page 260
Chapter Six: COCKTAILS......Page 262
 Rich Table Today......Page 264
 Lands End......Page 268
 Evergreen Gimlet......Page 269
 Persimmon Negroni......Page 270
 Cherry Leaf Manhattan......Page 271
 Tulum......Page 272
 Big Night......Page 274
  Big Night Act II......Page 276
 Smokey the Pear......Page 278
 Blood and Scotch......Page 279
 Rich Coffee......Page 280
Acknowledgments......Page 284
 C......Page 285
 F......Page 286
 O......Page 287
 S......Page 288
 Y......Page 289
About the Author......Page 291
Chronicle Ebooks......Page 293