Rich Table

Name: Rich Table | A Cookbook for Making Beautiful Meals at Home
Brand: Chronicle Books LLC
Price: 22.49 EUR
Availability: OnlineOnly

A Cookbook for Making Beautiful Meals at Home

Sarah Rich Evan Rich(Autor*in)

Chronicle Books LLC (Verlag)

Erschienen am 18. September 2018

288 Seiten

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978-1-4521-6059-7 (ISBN)

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Inhalt

Cover
Title
Copyright
Contents
Introduction
Ingredients We Love, Explained
Sarah Rich
Evan Rich
Chapter One: Bites
Peas & Courtship
Douglas Fir Sourdough Bread with House-Cultured Butter
Making Bread without a Stand Mixer
Sourdough Starter
House-Cultured Butter
Duck Fat Madeleines with Dill and Yogurt
Smoked Oil
Porcini Doughnuts with Raclette Dipping Sauce
Sardine Chips with Horseradish Crème Fraîche
Brandade Churros
Corn Fritters with Cilantro Chimichurri
Olives with Preserved Lemon and Celery
Sugar Snap Peas with Honey Mustard and Horseradish
Sliced Tomato with Sorrel, White Chocolate, and Popped Sorghum
Shiro Vinaigrette
Popped Sorghum
Asparagus with Lemon Ice and Gruyère Cheese
Baby Broccoli with Furikake and Meyer Lemon
Brussels Sprouts with Caesar Dressing
Raw Carrots with Brown Butter and Honey
The Dirty Hippie
Beet Chips with Yogurt and Bone Marrow
Cranberry Bean Dip with Padrón, Olive Oil, and Plancha Bread
Plancha Bread
Dry-Fried Sand Dabs
Chicken Liver Mousse with Puffed Wild Rice and Puréed Cranberry
Beef Tartare with Black Truffle and Kale Salsa Verde
Chapter Two: Appetizers
Dating on the Line
Oysters
Crushed Flower Mignonette
Sea Lettuce and Fennel Mignonette
Cucumber and Shallot Mignonette
Toasted Sunchoke Mignonette
Chicories with Date Vinaigrette and Crispy Chicken Skin
Burrata with Summer Squash and Herb Oil
Gypsy Pepper Soup with Avocado, Torpedo Onions, and Oregano
Sweet Onion Soup with Pickled Plums
Chestnut Soup with Pear and Kale
White Chicken Stock
Sliced Yellowtail with Crushed Peas and Saltines
Yellowtail with Lardo, Charred Cabbage, and Oxalis
Halibut Tartare with Melon, Cucumbers, and Parsley
Sliced Halibut with Tokyo Turnips and Bone Marrow
Plancha Bread with Chicken Liver, Asparagus, and Mint
Sea Urchin Toast with Avocado, Danish Rye Bread, and Sunflower
Roasted Cauliflower with Bone Marrow, Kumquats, and Kale
Chapter Three: Pastas
West Coast Bound
Fresh Pasta Dough
Lasagna and Cannelloni
Tagliatelle, Pappardelle, and Richilini
Tajarin
Tajarin with Grilled Ramps and Trout Roe
Richilini with Green Garlic, Squash Blossoms, and Mozzarella
Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat
Tajarin with Yellow Corn, Chanterelles, and Douglas Fir Crème Fraîche
Rich Table Ramen with Charred Allium and Sherry Vinegar
Pappardelle with Clams, Duck Fat, and Bay Leaf Powder
Tagliatelle with Uni, Meyer Lemon, and Poppy Seed Toffee
Tagliatelle with Shrimp, Shiso, and Garlic Butter
Spaghetti with Mussels and Bone Marrow Sofrito
Bucatini with Puntarella and Chicken Skin
Bucatini with Pork Sausage, Peaches, and Arugula
Bucatini with Pork Belly, Watermelon, and Green Coriander
Pork Jus
Rabbit Cannelloni with Mustard
Aged Duck Lasagna with Santa Rosa Plums and Cress
All-Purpose Stock
Bucatini with Aged Beef, Rémoulade, Lettuce, and Burrata
Chapter Four: Mains
Pop-Ups & Van
Rich Table Grilled NY Strip Steaks
How to Make Steak Taste Amazing
Green Bean Chimichurri and Fried Shallots
Persimmon Purée, Beef Jus, and Cacao Nibs
Yellow Corn Aioli and Salsa Roja
Sprouted Quinoa Cakes with Summer Squash and Chèvre
Okonomiyaki
Douglas Fir Pierogi with Gouda and Chicory
Sweet Potato Pancakes with Dried Apricot Salsa Verde and Sprouted Broccoli
Seared Scallops with Sour Cabbage, Candied Almonds, and Dill
Trout Almondine with Sorrel and Spinach
Sole Roasted on the Bone with Black Garlic, Black Mission Figs, and Popped Sorghum
Black Cod with Scarlet Turnips, Dried Cherries, and Olio Nuovo
Salmon with Green Zebra Tomatoes, Corn, and Green Figs
Oil-Poached Salmon with Cauliflower, Pistachio, and Candied Orange Vinaigrette
Buttermilk-Poached Chicken with Red Miso, Rutabaga, and Bacon
Pork Schnitzel with Cucumber and Avocado Ranch
Pork Belly with Wheatgrass, Artichokes, and Asparagus
Grilled Pork Chops with Smoked Quince and Brussels Sprouts
Roasted Pork Loin with Egg Rolls, Peaches, and Hot-and-Sour Broth
Sample Menus
Cocktail Hour
Family Dinner
Entertaining Friends
Special Occasion
Just for Two
Best Picnic Ever
Pasta Night
Vegetarian Dinner Party
Chapter Five: Desserts
Opening Night
Cherry Ice, Almond Milk Ice Cream, and Sorrel
Simple Syrup
Mixed Melon and Mint with Cucumber Sherbet
California Creamsicle
Green Ice with Brown Butter Ice Cream and Avocado Mousse
Lemon Verbena Panna Cotta with Blueberry Jam and Lace Cookies
Salted Caramel Panna Cotta with Coffee Crumble
Coconut Panna Cotta with Coconut-Lime Streusel
Cornmeal Upside-Down Cake with Peaches and Vanilla Ice Cream
Pistachio Coffee Cake with Strawberries and Buttermilk Ice Cream
Lemon Icebox "Pie"
Caramelized Olive Oil Cake with Kiwis and Cream Cheese Ice Cream
Salted Chocolate Sablés with Iced Milk and Mint Chocolate Cream
Dark Chocolate Ganache with Almonds and Marshmallow Fluff
Chapter Six: Cocktails
Rich Table Today
Lands End
Evergreen Gimlet
Persimmon Negroni
Cherry Leaf Manhattan
Tulum
Big Night
Big Night Act II
Smokey the Pear
Blood and Scotch
Rich Coffee
Acknowledgments
Index
About the Author
Chronicle Ebooks

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