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Index
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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