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Zuni cookbook

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  • edinaeats Aug 17, 2005 11:45 AM
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I have the book, and have not even cracked the binding. I would like to try a recipe this weekend. Any suggestions- given the summer heat?

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  1. Use her brine recipe on pork loin. Wait a few days, then coat in olive oil and chile powder and throw on the grill.

    1. A fast and easy project is the pickled prunes. They don't taste long and are delicous with cheese and pate, particularly foie gras. I also like a little of the brine tossed with olive oil for a small salad next to cheese. I often sub 1/2 red wine vinegar and have used the recipe on ramps as well.

      And I adore the rabbit recipes. Brilliant approach.

      3 Replies
      1. re: JudiAU

        "take long" They actually improve over storage.

        1. re: JudiAU
          c
          Caitlin Wheeler

          Ditto on the pickled onions. But not the red onions that require a lot of dunking - the regular onions. I keep a jar in the fridge to serve on sandwiches, with meats, on hamburgers ... The New Year's Gougeres with arugula, bacon and pickled onions are also excellent.

          1. re: Caitlin Wheeler

            BTW- I used the red onion "lots of dunking technique" on ramps and they were wonderful. It sounds like a pain but it wasn't that hard and texture was worth it.

        2. I adore the Zuni cookbook for many reasons and hope that you will to. Having owned the book ever since the Zuni roast chicken and bread salad sold me, I can readily see how Ms. Rodgers' philosophy and teachings have influenced my cooking in many arenas. She is a wonderful teacher...

          Most recently, I've constantly looked to the section on sorbets for guidance. If you don't have an ice cream maker then the granita recipes should work well for you.

          In terms of food, there are some lovely salads in there and someone recently praised the pappa al pomodoro soup. Since the book is so adamant about using the best seasonal produce for your region, I say let your local markets (and your own tastes) be your source of inspiration. Start cooking and let us know how it goes.

          I've been waiting to make the braised chicken w/ figs for a while and finally got some black mission figs from my market today! They still need to ripen and wrinkle up, but man, I can't wait to test that delicious-sounding recipe out!

          7 Replies
          1. re: Carb Lover

            The chicken with figs is a great recipe. If I recall correctly you need to be careful about the size of the pan so the sauce is the right depth. If it is too loose cook it down a bit.

            We prefer the recipe made with thigh-leg cuts.

            1. re: JudiAU

              Thanks for the tips, JudiAU. I can't wait to make (and eat) this! I was reviewing the recipe last night and salivating...

              Questions:

              1. What kind of figs have you used? I couldn't get the kind suggested so will use black mission.

              2. What do you like to serve it with? The book suggests a shaved fennel or another salad and some fried or grilled pizza dough. Sounds good but want to consider other options.

              3. Suggestions for wine? The book has a rec, I'm sure, but I often can't find that exact one and like to be creative here. There's some white wine in the sauce, but seems like a light red or rose might work? Not really sure...

              Thanks for your help.

              1. re: Carb Lover

                I'm posting to this old thread, since figs are coming into the LA markets and stores and this recipe...it is just my favorite. Now that I have the book, whenever good figs arrive, I grab them and proceed immediately to the poultry counter for the chicken legs.

                I have paired the dish with many things: tonight with farmers market kale, cooked with the chicken broth from the recipe that I didn't need.

                And for wine I served a Corbieres, which might be overdoing it, but it was still good. This dish, to me, takes on a richness that reminds of duck confit, so the heavier wine works for me.

                1. re: George

                  We often serve the chicken and figs with either roasted root vegetables, mashed potatoes, or farro. We usually serve it with a heavy white or light red.

            2. re: Carb Lover
              c
              ChowFun (derek)

              I ate at Zuni this week and had the best mocha espresso granita I've ever had...I'll have to see if a similar recipe is in the cookbook!

              1. re: ChowFun (derek)

                If it's the espresso granita w/ whipped cream, then you betcha it's in there! I was just drooling over the huge photo of it the other day and thinking I need to make that soon...

                1. re: Carb Lover
                  c
                  ChowFun (derek)

                  Yes that's it Espresso granita...mighty tasty!

            3. Perhaps the simplest recipe is the most wonderful: the one for slow-cooked romano (or green) beans. No water. Just the beans, some oil, salt, and crushed red pepper. A nice heavy covered pot. It's all about time. Delicious.

              1. Of course there's the chicken and bread salad recipe -- I just like the salad and make it even if I'm not roasting a chicken.

                The salsa verde is great. I have a friend who keeps a batch in the fridge at all times to dollop on eggs, toasted bread with goat cheese, any kind of poached chicken or chicken salad.

                I like the grilled cheese sandwiches with sage. So simple, so delicious and again, all about the timing.

                It's one of my absolute favorites.

                1. I too will join the chorus of those who love this book. This summer we did a dinner out of the book which was fantastic. We made the butter lettuce salad with oranges, avocado and shallot vinagrette (p. 143), the pappa al pomodoro (p. 164) and the pasta with preserved tuna and pine nuts (p. 211) and overall, it was a perfectly balanced and delicious meal.

                  Have fun experimenting!

                  1. If you haven't yet cracked the spine, the first place to go is the roast chicken and bread salad recipe. Everything above is worth your while, too, but, imho, the bread salad is the only place to start. It is one of the, if not the, signature dishes at the restaurant, and one that can be recreated well at home, as well as a great starting point for your own improvisations on the theme.

                    1. we made the shrimp with romesco over wilted spinach last night and it was a huge hit (well, made the base on sunday and finished the dish last night). romesco is a bit time-consuming, but the resulting sauce was maybe the most flavorful i've made. consider making a double batch--we couldn't resist the temptation to spread some of the base straight onto bread.