Cookbook

Ingredients that Speak Volumes

Nick Fauchald, Kaitlyn Goalen,

& the contributors of

Short Stack Editions

“Just riffling through the pages of this book is enough to make

you race into the kitchen and start cooking. Short Stack is long

on smart writing, terrific recipes, and inspiring ideas.

It’s a book that’s bound to energize a cook’s creative spirit.”

— DORIE GREENSPAN,

author of

Dorie’s Cookies

and

the

New York Times

bestseller,

Baking Chez Moi

“Short Stack offers a fresh new approach to instructional

cooking. All of the recipes are exciting, creative, and simple

to prepare. Professional chefs often start with a singular

ingredient—it could range from a childhood memory to a

leftover loaf of sourdough in the fridge. This is the first book

of its kind to encourage heartfelt cooking of the two with

family, friends, and people you have yet to meet.”

— MICHAEL SOLOMONOV,

James Beard Award–winning chef and author of

Zahav

“This book has the charm of the covetable small-scale Short

Stack Editions, with the same beautiful, playful design and

ingredient-respectful recipes. Enchanting and inspiring.”

— NIGELLA LAWSON,

bestselling author of

Simply Nigella

• • •

Short Stack Cookbook

Fauchald &

Goalen

The

“There is a spirit, a craftiness to Short Stack—a celebration of the

new, with an embrace of the handy and homemade that anchors

us all. It is the ultimate celebration of charmed focus and the perfect

place to take your curious kitchen spirit one ingredient at a time.”

— CHRISTINA TOSI,

chef/founder/owner, Milk Bar

U.S. $40.00 Can. $49.95 U.K. £25.00

ISBN: 978-1-4197-2241-7

9

781419

722417

5

4

0

ABRAMS

The Art of Books

abramsbooks.com

PRINTED IN THE U.S.A.

The







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







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The

Short Stack

Cookbook

Ingredients that Speak Volumes

Nick Fauchald & Kaitlyn Goalen

——

Photography by Noah Fecks

ABRAMS, NEW YORK

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T A B L E O F C O N T E N T S

11

Introduction

20

The Short Stack Kitchen

288

Menus

292

Ingredient Yields + Tips

310

Contributor Bios

314

Acknowledgments

316

Index















BRUSSELS SPROUTS

56

B r u s s e l s S p r o u t s S l a w w i t h H e r b s & P e a n u t s

58

S t e a m - R o a s t e d B r u s s e l s S p r o u t s

59

B r u s s e l s S p r o u t s C o l c a n n o n

60

Q u i c k B r u s s e l s S p r o u t s & P e a r K i m c h i

62

B r u s s e l s S p r o u t s C h i p s

64

S a l t - R o a s t e d B r u s s e l s S p r o u t s w i t h M a p l e

& Blue Cheese Dressing

65

B a k e d S a l m o n w i t h C u r r y - M u s t a r d B r u s s e l s

Sprouts Hash

66

D e e p - F r i e d B r u s s e l s S p r o u t s w i t h R a n c h D r e s s i n g

66

B u t t e r m i l k R a n c h D r e s s i n g

C HEDDAR

86

B r o c c o l i & C h e d d a r F r e n c h D i p

88

C h e d d a r - W a l n u t S h o r t b r e a d

89

C h e d d a r O b a t z d a

90

K i m c h e e s e

92

C h e d d a r - S t o u t B i t t e r b a l l e n

94

C h e d d a r & R y e G o u g è r e s

95

C e l e r y - C h e d d a r S a l a d w i t h H o r s e r a d i s h -

Cider Vinaigrette

96

M o r n a y M a c a r o n i & C h e e s e

96

M o r n a y S a u c e

BUTTER

70

B l a c k P e p p e r B u t t e r C r a c k e r s

72

B u t t e r - P o a c h e d S c a l l o p s w i t h G r a p e f r u i t -

Butter Sauce

73

N o r i B u t t e r – B r a i s e d R a d i s h e s

74

B u t t e r L e t t u c e S a l a d w i t h B r o w n B u t t e r V i n a i g r e t t e ,

Crispy Mushrooms & Roasted Hazelnuts

76

B u t t e r - R o a s t e d L a m b

77

A s p a r a g u s w i t h M i s o B e u r r e B l a n c

80

K e n t u c k y B u t t e r C a k e w i t h W a l n u t F r o s t i n g

81

T h e B e s t , F l a k i e s t P a s t r y D o u g h

82

C u l t u r e d B u t t e r w i t h B o n u s B u t t e r m i l k

C HIC KEN

100

C r i s p y C h i c k e n - S k i n T a c o s

102

P a n - R o a s t e d C h i c k e n B r e a s t s w i t h L e m o n P a n S a u c e

103

R o t i s s e r i e C h i c k e n B r o t h

104

M i c h e l a d a C h i c k e n

105

S a l t & S z e c h u a n P e p p e r – R o a s t e d C h i c k e n

106

C h i c k e n R i l l e t t e s

108

C h i c k e n L a r b

110

S p a t c h c o c k e d S t e a k h o u s e G r i l l e d C h i c k e n

B A C O N

42

B a c o n J a m – C r u s t e d S t i c k y R i b s

44

P a p p a r d e l l e w i t h B a c o n & R o o t V e g e t a b l e R a g u

46

C i d e r - B r a i s e d B a c o n

47

D a r k C h o c o l a t e C h u n k – B a c o n C o o k i e s

48

S m o k y W h i p p e d B a c o n F a t

50

B a c o n - F r i e d S t e a k s w i t h P a n G r a v y

51

B a c o n - C h i l e R e l i s h

52

D i r t y D e v i l s

APPLES

28

A p p l e , S w e e t P o t a t o & S m o k e d T r o u t H a s h

with Soft-Boiled Eggs

30

B r u i s e d A p p l e Q u i c k B r e a d w i t h B r o w n B u t t e r

Bruised Apple Quick Bread with Brown Butter

Frosting

30

B r o w n B u t t e r F r o s t i n g

31

S k i l l e t A p p l e - O a t C a k e

32

B r a i s e d D u c k L e g s w i t h A p p l e s T h r e e W a y s

35

A p p l e M a r g a r i t a

35

A p p l e , C a b b a g e & P o r k S a u s a g e H a n d P i e s

37

A p p l e C i d e r M o l a s s e s

38

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BRUSSELS SPROUTS

56

B r u s s e l s S p r o u t s S l a w w i t h H e r b s & P e a n u t s

58

S t e a m - R o a s t e d B r u s s e l s S p r o u t s

59

B r u s s e l s S p r o u t s C o l c a n n o n

60

Q u i c k B r u s s e l s S p r o u t s & P e a r K i m c h i

62

B r u s s e l s S p r o u t s C h i p s

64

S a l t - R o a s t e d B r u s s e l s S p r o u t s w i t h M a p l e

& Blue Cheese Dressing

65

B a k e d S a l m o n w i t h C u r r y - M u s t a r d B r u s s e l s

Sprouts Hash

66

D e e p - F r i e d B r u s s e l s S p r o u t s w i t h R a n c h D r e s s i n g

66

B u t t e r m i l k R a n c h D r e s s i n g

C HEDDAR

86

B r o c c o l i & C h e d d a r F r e n c h D i p

88

C h e d d a r - W a l n u t S h o r t b r e a d

89

C h e d d a r O b a t z d a

90

K i m c h e e s e

92

C h e d d a r - S t o u t B i t t e r b a l l e n

94

C h e d d a r & R y e G o u g è r e s

95

C e l e r y - C h e d d a r S a l a d w i t h H o r s e r a d i s h -

Cider Vinaigrette

96

M o r n a y M a c a r o n i & C h e e s e

96

M o r n a y S a u c e

BUTTER

70

B l a c k P e p p e r B u t t e r C r a c k e r s

72

B u t t e r - P o a c h e d S c a l l o p s w i t h G r a p e f r u i t -

Butter Sauce

73

N o r i B u t t e r – B r a i s e d R a d i s h e s

74

B u t t e r L e t t u c e S a l a d w i t h B r o w n B u t t e r V i n a i g r e t t e ,

Crispy Mushrooms & Roasted Hazelnuts

76

B u t t e r - R o a s t e d L a m b

77

A s p a r a g u s w i t h M i s o B e u r r e B l a n c

80

K e n t u c k y B u t t e r C a k e w i t h W a l n u t F r o s t i n g

81

T h e B e s t , F l a k i e s t P a s t r y D o u g h

82

C u l t u r e d B u t t e r w i t h B o n u s B u t t e r m i l k

C HIC KEN

100

C r i s p y C h i c k e n - S k i n T a c o s

102

P a n - R o a s t e d C h i c k e n B r e a s t s w i t h L e m o n P a n S a u c e

103

R o t i s s e r i e C h i c k e n B r o t h

104

M i c h e l a d a C h i c k e n

105

S a l t & S z e c h u a n P e p p e r – R o a s t e d C h i c k e n

106

C h i c k e n R i l l e t t e s

108

C h i c k e n L a r b

110

S p a t c h c o c k e d S t e a k h o u s e G r i l l e d C h i c k e n

B A C O N

42

B a c o n J a m – C r u s t e d S t i c k y R i b s

44

P a p p a r d e l l e w i t h B a c o n & R o o t V e g e t a b l e R a g u

46

C i d e r - B r a i s e d B a c o n

47

D a r k C h o c o l a t e C h u n k – B a c o n C o o k i e s

48

S m o k y W h i p p e d B a c o n F a t

50

B a c o n - F r i e d S t e a k s w i t h P a n G r a v y

51

B a c o n - C h i l e R e l i s h

52

D i r t y D e v i l s

APPLES

28

A p p l e , S w e e t P o t a t o & S m o k e d T r o u t H a s h

with Soft-Boiled Eggs

30

B r u i s e d A p p l e Q u i c k B r e a d w i t h B r o w n B u t t e r

Bruised Apple Quick Bread with Brown Butter

Frosting

30

B r o w n B u t t e r F r o s t i n g

31

S k i l l e t A p p l e - O a t C a k e

32

B r a i s e d D u c k L e g s w i t h A p p l e s T h r e e W a y s

35

A p p l e M a r g a r i t a

35

A p p l e , C a b b a g e & P o r k S a u s a g e H a n d P i e s

37

A p p l e C i d e r M o l a s s e s

38

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EGGS

130

C o u n t r y S o u f f l é

132

E g g C r ê p e S t i r - F r y W r a p s

136

C u r e d E g g Y o l k s

137

N a c h o T o r t i l l a

138

H u e v o s H a m i n a d o s

140

S o u t h - I n d i a n E g g R o a s t

141

S p a g h e t t i C a r b o n a r a

142

P o p p y S e e d P a v l o v a s w i t h L e m o n C u r d

KALE

174

K a l e S a l a d w i t h T u r m e r i c C a u l i f l o w e r ,

Spiced Cashews & Pumpkin Seeds

176

G a r l i c k y K a l e , C l a m & C h o r i z o P a s t a

177

K a l e P o t l i k k e r

178

K a l e P a k o r a s

180

K a l e & M a i t a k e M u s h r o o m S o u p

182

K a l e k r a u t

182

C h a r r e d K a l e S p a n a k o p i t a

184

K a l e S a l s a V e r d e

GREEK YOGURT

146

B e e t R a i t a

148

Y o g u r t S o u p w i t h R i c e & M i n t

149

Y o g u r t - B r a i s e d P o r k S h a n k s w i t h F e n n e l & S a g e

150

Y o g u r t F r y B r e a d

152

B r û l é e d G r a p e f r u i t w i t h V a n i l l a C r e a m Y o g u r t

154

Y o g u r t - G r a n o l a M u f f i n s

155

Y o g u r t - H o n e y P a n n a C o t t a

155

F r o z e n G r e e k Y o g u r t

156

L a b n e & R o a s t e d G r a p e s

C HILE PEPPERS

114

B l i s t e r e d P e p p e r s w i t h L e m o n - P a p r i k a A i o l i

116

K u n g P a o – S t y l e B e e f

117

F r e s h & D r i e d C h i l e C h i l i

118

S t u f f e d C h e r r y H o t s

120

S a l t e d C h i l e s

120

P i c k l e d T h a i C h i l e s

121

G r e e n C h i l e C h i c k e n S t e w

124

O y s t e r s S u g a r m a n

125

O p e n - F a c e d J a l a p e ñ o P o p p e r s

126

T h a i C o c o n u t - C h i l e M a c a r o o n s

HONEY

160

Beer- & Honey-Battered Fish with

Honey-Sriracha Sauce

162

P o r k T e n d e r l o i n w i t h H o n e y - P e a c h B a r b e c u e S a u c e

163

E a r l G r e y I c e C r e a m w i t h H o n e y C a r a m e l S w i r l

163

H o n e y C a r a m e l

164

B u r n t H o n e y - H a r i s s a C h i c k e n W i n g s

166

H o n e y - G l a z e d G r i l l e d E g g p l a n t w i t h B u r r a t a

168

H o n e y - C a r d a m o m C o f f e e C a k e

169

B u c k w h e a t D a r k & S t o r m y

170

P e a c h P i e w i t h H o n e y - S h e r r y S y r u p

LEMONS

188

C a n d i e d L e m o n S a l a d

190

S l o w - R o a s t e d L e m o n S l i c e s

191

L e m o n y C o r n m e a l P o u n d C a k e

192

G r i l l e d L a m b C h o p s w i t h L e m o n - W a l n u t R e l i s h

194

L e m o n y R i c o t t a P a n c a k e s

198

O l e o S a c c h a r u m

198

F r e n c h 7 5 P u n c h

199

G r i l l e d C l a m s w i t h G r i l l e d L e m o n B u t t e r & T a r r a g o n

200

L e m o n a d e S t a n d G u m m y C a n d y















IT STARTS WITH INGREDIENTS

• • •

We’re romantics when it comes to cooking at home.

Unapologetically sentimental and downright enthusiastic.

We love the process of choosing our food, whether it’s carefully

sourcing ingredients for a recipe or doing a routine reﬁll on the things we

always want around (nothing is nicer than a fully stocked fridge, right?). And

we fall—hard, every time—for the act of cooking itself, the muscle memory

that clicks on when we begin to dice an onion, the music we like to play while

bouncing around the kitchen, the secret self-congratulatory thoughts when

we manage to keep the kitchen clean while we cook. But most of all, we love

that cooking offers a clear and immediate way to create, to take raw mate-

rials and transform them into an end result that satisﬁes on multiple levels.

Recipes are the trail maps that lead us to this success and inspire a

sense of mastery—bragging rights and all. And there’s plenty of romance in

that. Recipes can be time capsules, scribbled over with notes in the margin

from a grandmother, friend or a complete stranger. And a good recipe offers

both consistency, producing the same result time after time, and ﬂexibility,

as we riff and reﬁne with each use. When we pine for familiarity, that guar-

antee of comfort is a powerful force. Isn’t that the same stuff that love stories

are made of?

Even more evocative than recipes, though, are ingredients them-

selves. For most of us, ingredients are the entry point to a passion for cook-

ing. As kids, we ﬁxate on what we like and dislike, and that instinctive pull

continues throughout adulthood, guiding our choices and helping us ﬁnd the

recipes that become our staples.

T H E S H O R T S T A C K C O O K B O O K

11

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Anyone who cooks with any regularity hits a tipping point where

they relinquish the safety of recipes and charge into the kitchen without

them. In these moments, ingredients become even more critical, whether

you’re making something from memory or completely improvising. We rely

on them to remind us how to get from point A to point B. It requires a level of

trust, some intuition and a lot of paying attention to what you’re cooking—all

things that imbue the process with a sense of magic, particularly when you

end up with something delicious—or at least pleasantly edible.

These days, our decision of what to cook very often starts with an

ingredient, whether it’s a beautiful piece of fruit or vegetable from the mar-

ket, a wedge of exciting cheese we’ve stumbled across or a craving for a

speciﬁc cut of meat. Only once we’ve chosen the lead actor is the script

written and the cast assembled. We’ll either seek out a recipe that spotlights

our muse, or wing it based on our previous knowledge of the ingredient’s

potential in the kitchen.

This is not a new way of thinking about ingredients (although the

extreme fetishization and documentation of them might be); it’s really more

a return to a former relationship with food. A few generations ago, most

home cooks had a limited selection of ingredients to choose from—almost

exclusively grown, raised or caught nearby—and this supply shifted with

the seasons. Every year, mothers and grandmothers invented new ways to

use up the season’s offerings, and eventually they began to write down and

share those recipes, ﬁrst with their friends, then their churches and commu-

nities, then by publishing them in ﬂyers, newspapers and cookbooks.

But the 20th century changed everything. Industrial innovation and

wars brought us processed and frozen food. Advances in home appliances

and cooking technology allowed home cooks (mostly women) to work less in

the kitchen and more elsewhere. Fast food was invented and quickly evolved

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