HOME > Chowhound > Home Cooking >

Zuni Cafe Cookbook: Eggs/ Starchy Dishes

redwood2bay Jan 1, 2007 03:15 AM

January 2007 Cookbook of the Month: the Zuni Cafe Cookbook by Judy Rodgers and Gerald Asher. Please post your full-length reviews of recipes from the sections on eggs and on starchy dishes here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating.

  1. Click to Upload a photo (10 MB limit)
  1. pitu RE: redwood2bay Jan 2, 2007 03:14 PM

    o the Zuni Onion Panade!
    (it was blogged about with a recipe here: http://orangette.blogspot.com/2005/10...


    Now I make this gem every couple of months, usually with chard, onions, and gruyere
    my earlier lovefest on the subject here:

    over the xmas holiday I made it with chard/onions/gruyere but moistened the bread with truffle oil, the cheap stuff from Trader Joe's. The recipe calls for an olive oil conditioning of the bread; the truffle oil is a flavored olive oil. LOVED IT. Blended really well into the overall unctious silky yum of this dish.

    Great way to deploy a loaf of stale good bread, and perhaps a hunk of cheese leftover from a party or eyes-too-big shopping expedition. I've never served it as a side dish, only as the main event with a green salad for a light-ish yet rich satisfying supper.

    I tend to use a lesser amount when it comes to the stock. I like a crunchy top and a wet underside, as opposed to wet all the way through.

    6 Replies
    1. re: pitu
      beetlebug RE: pitu Jan 15, 2007 06:39 PM

      I made this a few days ago and was surprised by how much I loved it. I loved how velvety it was (perfect description from the author) and I thought it was extremely interesting how the gruyere became incorporated into the dish. There was no discernable cheesy gooiness. Instead, the gruyere lent the flavor as well as the creamy texture.

      I used the 4 cups of stock. Like Rubee (below), I used a larger pot. There was no way that this was fitting in a 2 quart dish (not that I had one). I probably had more stock than needed, but I had a difficult time judging where the stock was. I also left it in the oven a bit longer so that it wasn't as gloppy.

      Maybe it's my warped way of thinking, but is this really that unhealthy? I mean, it's a huge dish, with a lot of veggies (onions and chard), not a lot of oil, starch or cheese.

      Picture of panade:

      Picture of it on plate (with radicchio salad):

      1. re: beetlebug
        danna RE: beetlebug Jan 22, 2007 12:24 PM

        I made this for the first time last night. I don't have anything really new to add, yes, it's surprisingly delicious. I used a sourdough whole wheat walnut bread, a mixture of chard, kale, radichio, and spinach. I used 1/2 2% cheddar and 1/2 expensive aged Gouda that hurt me to throw in a casserole, but that was the extent of my cheese drawer.

        Beetlebug, I agree, I don't see it as unhealthy. There's no butter, no egg yolks, no cream. You're not using a fatty bread and you get a chance to eat leafy greens which I have a hard time getting enough of. (I don't think lettuce counts) Even if I had used 100% full-fat cheese, I don't think 6 oz is all THAT awful given the size of the finished dish. However, all that bread is certainly caloric, if not unhealthy, and I feel larger this morning than I did yesterday ;-)

        1. re: danna
          ronla RE: danna Jan 31, 2007 03:15 PM

          Due to all the posts on this subject, I also made the pannade last night. wow. The whole time I was stewing the onions and wilting the chard I kept saying, making the house start to smell incredible, I kept saying to my wife and daughter things like, oh my god, it's a pannade, and, this is going to best the best pannade you've ever had (we've never had one before), so that by the time it came out of the oven piping hot everyone was drooling.

          I'm a little surprised this dish isn't illegal in some parts.

          I guess when you think about it, it's not like eating a chocolate cake, but it somehow feels much more decadent.

          1. re: ronla
            Carb Lover RE: ronla Jan 31, 2007 03:17 PM

            Yeah, I'd rather have panade over chocolate cake anyday!

            1. re: Carb Lover
              rose water RE: Carb Lover Jan 31, 2007 04:06 PM

              ha! me too! such rich, luscious, decadent food.

              the original recipe calls for fontina, but says that you can sub gruyere, which i've always done. last time i made this, i used a combination of gruyere and fontina. i really missed the nuttiness of the gruyere, and found that i didn't like the smell or taste of the fontina at all. anyone else have that experience?

        2. re: beetlebug
          Atomica RE: beetlebug Feb 26, 2007 12:15 PM

          I made the panade last night. What a luxurious dish. I will make this again for special occasions. I used a 3.5-quart dish to bake it in, and I'm glad I did. It was the perfect size. I couldn't find a 2-quart dish, thank goodness. Because my dish was rather large, I didn't need a sheet under the dish during baking.

      2. Rubee RE: redwood2bay Jan 2, 2007 09:55 PM

        Chard and Onion Panade with Fontina (p.227)

        I made this last night, for the first time. Unfortunately, I loved it. I say unfortunately because I can no longer fit into any of my clothes and my husband won't help me eat the leftovers because he's decided he doesn't like Swiss chard. ;) I agree totally with Pitu, and "unctious silky yum" is a perfect description.

        The prep takes some time to do with the various steps, but they are all simple - cube and toss the bread with olive oil, cook low and slow 1-1/2 pounds of thinly sliced sweet onions, and then wilt 1-inch ribbons of Swiss chard. Layer all these ingredients with shredded cheese. I used Fontina Val D'Aosta as she recommends (from Whole Foods). I used all 4 cups of broth since I used a larger pot (an oval Creuset) and couldn't judge the way she suggests. I didn't want it too soupy so just left it a litte longer in the oven uncovered (about half an hour) which resulted in a moist silky layers with a chewy cheesy crust. Perfection.




        48 Replies
        1. re: Rubee
          Amuse Bouches RE: Rubee Jan 2, 2007 09:59 PM

          Gah. I made that panade last year and loved it, but am trying to avoid for the sake of my waistline, but all these pictures are SO enticing.

          1. re: Rubee
            Carb Lover RE: Rubee Jan 3, 2007 12:52 AM

            Oh me, oh my, that looks incredible!! It's about time that I finally make this! Thanks for the motivation.

            1. re: Rubee
              Abbylovi RE: Rubee Jan 3, 2007 03:08 PM

              Add me to the chorus of that looks like cheesy perfection. I am definitely going to give that a try very soon.

              Now let me pay you back with the eggs fried in breadcrumbs recipe. This recipe actually became kind of a "problem" for me because I was making it so often. You basically fry breadcrumbs to make them crispy and then fry an egg on top off that. Finish her off with some thyme and a good little red vinegar and you're in business. I love it because essentially you're making the eggs and toast together.

              My other favorite egg recipe is the omelet one when she mixes crouton into the cooking egg. I think it's called Madeline's omelet? Again, the whole toast in the egg thing is going on and the result is "problematic." This one has now become my every weekend (and sometimes even a weeknight dinner) meal. Plunked on top of a big green salad? All is right with the world.

              1. re: Abbylovi
                Rubee RE: Abbylovi Jan 6, 2007 03:10 AM

                Thanks to you, Abby, I've made those eggs fried in breadcrumbs twice this week, once with fresh thyme and a little sherry vinegar, and today with just the breadcrumbs. Something about the combination of an oozy over-easy egg with the crispy breadcrumbs is addicting. No pic yet, but I'll have plenty more opportunities the rest of the month ;)

                1. re: Rubee
                  rose water RE: Rubee Jan 6, 2007 04:58 PM

                  I just made the bread crumb crusted fried eggs, and they were fantastic, but I had a hard time cooking the top of the eggs enough without having the bread crumbs fry too much and burn. I was using fine store-bought breadcrumbs, which might be part of the problem. Has anybody else had this issue? Ideas? I'll try lower heat and more patience next time.

                  1. re: rose water
                    Rubee RE: rose water Jan 6, 2007 05:32 PM

                    The fine store-bought crumbs is definitely it, because I had the opposite problem with the first batch - I didn't process them fine enough, and they didn't brown enough. Check out p. 506 where she goes into more details - mentioning "fluffy, soft crumbs" and "you'll need to make them in a food processor". I do remember reading in someone's blog that they used store-bought panko crumbs with good results.

                    1. re: Rubee
                      rose water RE: Rubee Jan 7, 2007 03:50 AM

                      That's very helpful, thanks.

                    2. re: rose water
                      Abbylovi RE: rose water Jan 8, 2007 01:58 PM

                      I agree with Rubee. Definitely make your own breadcrumbs because they'll not only taste better but the larger size adds to the dish. I find that adding enough olive oil also helps.

                      Glad you guys liked it!

                    3. re: Rubee
                      beetlebug RE: Rubee Jan 15, 2007 06:41 PM

                      I had these eggs for lunch today and they were great. The thing that sent it over the top for me, was the addition of the warm balsamic to offset the crunch of the bread crumbs. The combo was fabulous.

                      No pics because slightly brown and white eggs on on white plate - too much whiteness for the picture.

                      1. re: beetlebug
                        Amuse Bouches RE: beetlebug Jan 16, 2007 05:44 PM

                        I made them this weekend using panko. I'll definitely repeat -- maybe adding some herbs to the breadcrumbs and just a touch of butter.

                        1. re: Amuse Bouches
                          beetlebug RE: Amuse Bouches Jan 16, 2007 08:10 PM

                          You read my mind. I was thinking that panko would be an excellent substitute. But since I had stale bread, I thought I would try it the "original way."

                      2. re: Rubee
                        Rubee RE: Rubee Feb 25, 2007 10:54 AM

                        Fried Eggs in Bread Crumbs (p. 179)

                        Thanks to Abbylovi, these have become a regular breakfast dish for us. Finally took a picture. I grind cubes of day-old bread in the food processor to make fresh bread crumbs, and keep them in a Ziploc in the freezer. For breakfast, I just use a couple of Tb to make these eggs. Sometimes I use the fresh herbs with vinegar, sometimes just the bread crumbs and olive oil. Love 'em both ways.

                        1. re: Rubee
                          Abbylovi RE: Rubee Feb 26, 2007 08:58 AM

                          Whoa, looks like you've really nailed this dish! Glad that you like it as much as I do. A couple years ago, this was my every-weekend breakfast...maybe I'll have it for dinner tonight.

                          1. re: Rubee
                            Rubee RE: Rubee May 3, 2009 01:12 PM

                            Made these Zuni eggs again today for breakfast - so simple, but so good.

                            1. re: Rubee
                              Rubee RE: Rubee Aug 31, 2011 09:26 AM

                              Resurrecting an oldie but goodie I haven't made in a while. This time I used sherry vinegar and lots of fresh thyme.

                              1. re: Rubee
                                LulusMom RE: Rubee Aug 31, 2011 10:25 AM

                                Gorgeous picture, as usual. We've missed you and your posts.

                                1. re: LulusMom
                                  Rubee RE: LulusMom Sep 1, 2011 10:10 PM

                                  Thanks so much LuLusMom! : )

                                2. re: Rubee
                                  Tom P RE: Rubee Aug 31, 2011 11:41 AM

                                  This remains one of my favorite dishes of all time. I love it as a Sunday Night Supper. Lord, these are incredible.

                                  1. re: Tom P
                                    beetlebug RE: Tom P Aug 31, 2011 01:13 PM

                                    These eggs also taste great with stir fried kale.

                                    1. re: beetlebug
                                      rose water RE: beetlebug Aug 31, 2011 02:24 PM

                                      mixed in with the bread crumbs, or as an accompaniment?

                                      1. re: rose water
                                        beetlebug RE: rose water Aug 31, 2011 02:35 PM

                                        Accompaniment. I stir fry the greens with a bit of garlic. Lay it all on a plate. Fry the eggs and place them on top. This way, the egg yolk will run into the greens and the bread crumbs make a nice textural crunch in contrast with the eggs. The whole thing is just lovely. Esp in the summer with the variety of greens.

                                        1. re: beetlebug
                                          rose water RE: beetlebug Jan 6, 2014 10:39 AM

                                          to resurrect your comment from YEARS ago...my Zuni egg variation has become a staple in our home. i've started frying up bread crumbs and kale together, and frying an egg on top. my five year old, who totally eats greens when they're nice and oily and salty, and marketed right, loves "green eggs"

                                          1. re: rose water
                                            Tom P RE: rose water Jan 6, 2014 12:12 PM

                                            Ok, love this idea and will try soon. This egg and bread crumb dish remains one of my favorite recipes of all time.

                                            1. re: rose water
                                              Westminstress RE: rose water Jan 6, 2014 01:29 PM

                                              Thank you for this. I LOVE this idea! I have a bunch of kale in my fridge right now, along with farm eggs and half of a stale baguette that needs to become crostini and crumbs. Can you say serendipity?

                                3. re: Rubee
                                  Blythe spirit RE: Rubee Dec 22, 2013 09:13 AM

                                  Fried eggs in Bread crumbs (p. 179)
                                  Made this for the first time this morning - with fresh thyme and sherry vinegar. Delicious!

                                4. re: Rubee
                                  lollya RE: Rubee Feb 26, 2007 09:29 AM

                                  Oh Abby and Rubee!
                                  help me! I so long to try this but since my Nana passed on have been afraid of trying any eggs other than scrambled. (i have a fear of the white goo that doesn't seem to set)
                                  i'd really love to try the breadcrumb one - but do tell, do you spread the breadcrumbs out and then flip it? Is it a 'poke'y kind of egg?

                                  1. re: lollya
                                    Rubee RE: lollya Feb 26, 2007 10:51 AM

                                    I'm not a fan of runny whites either, so I cook these eggs over-easy. Here's what I do:

                                    I scoop 3-4 spoonfuls of bread crumbs into a bowl (for two eggs). Add a pinch of salt and mix in some EVOO "to just oversaturate them". I let them cook, stirring, over medium heat in a pan until they are crunchy and light-brown. I crack two eggs on top and then move some of the toasted crumbs to the side so I can spoon some on top of the eggs. Let them cook until the whites are just set, then flip, and let it cook for about 10 seconds. If you want, you can cook them longer to be sure the egg white is completely cooked and the yolk is not so runny.

                                    1. re: Rubee
                                      lollya RE: Rubee Feb 26, 2007 11:24 AM

                                      Rubee! Thank you oh so v. much!
                                      I can't wait!

                              2. re: Rubee
                                Abbylovi RE: Rubee Jan 4, 2007 02:26 PM

                                Anyone know if challah would work instead of peasant bread?

                                1. re: Abbylovi
                                  pitu RE: Abbylovi Jan 4, 2007 02:28 PM

                                  sure it would, but it's already pretty rich without an eggy bread

                                2. re: Rubee
                                  Rubee RE: Rubee Jan 6, 2007 03:15 AM

                                  Panfried Panade (p.230).

                                  This is Judy Rodgers' answer to what to do with leftovers - pressing a scoop or wedge of cold panade gently to make a patty and frying in olive oil. I used a biscuit cutter to cut a circle of panade, and browned it in a non-stick pan - it was already so rich, I really didn't need to use any oil. She suggests serving with a poached egg or salad. For me, I thought it made a great snack as is.


                                  1. re: Rubee
                                    beetlebug RE: Rubee Jan 15, 2007 06:46 PM

                                    I made this using my leftover panade leftovers. I also didn't use any oil, but my fried panade didn't hold the shape like Rubee's. I suspect it is because my panade was more moist, and I did need the oil on the bottom as there was sticking. It tasted really good, but it was the same taste as the original panade. No crispiness, despite my 3+ minutes per side (per instructions). Next time, I need to flatten it a lot more and let it brown for a significantly longer time.

                                  2. re: Rubee
                                    rose water RE: Rubee Jan 6, 2007 04:23 AM

                                    Rubee, thank you so much for that gorgeous picture. I've never done part two with this, but you've really tempted me.

                                    I will warn that it's really important to watch the broth you use in the panade recipe. I used somewhat salty store-bought stuff one time, and it got really concentrated with baking. It was still delicious, and it didn't stop us from enjoying it, but we ended up needing a lot of water to wash it down!

                                    1. re: rose water
                                      pitu RE: rose water Jan 6, 2007 04:00 PM

                                      I like how the recipe tells you to taste for salt, every ingredient at every stage -- totally important!

                                      1. re: pitu
                                        Rubee RE: pitu Jan 6, 2007 05:35 PM

                                        I totally agree. Sounds simple, but I realized that I don't always taste at every stage, just one or twice in the process.

                                    2. re: Rubee
                                      AppleSister RE: Rubee Jan 11, 2007 06:08 PM

                                      I made this a few months ago, and I thought the amount of broth she called for was way too much (I used a 2-quart pot). Or maybe I should have squashed more bread in? Did you end up using all your bread? My ended up this soupy, gloppy mess, and pan-frying the leftovers just made it soak up more oil. I was really sad, I had been looking forward to eating this so much, so any advice would be greatly appreciated.

                                      1. re: AppleSister
                                        Rubee RE: AppleSister Jan 11, 2007 07:02 PM

                                        I used all the broth and all the bread, but left it in the oven much longer after I uncovered it (I think the recipe says 15-20 minutes?). I thought it was still a little too soupy for me, so I ended up baking uncovered for about 35 minutes, until I thought it was less 'wet' and was a bit firmer when I touched the center. It worked out great because I liked the crunchy, well-browned edges that the longer time in the oven resulted in. It pan-fried easy too, I was able to just cut the chilled panade into a patty. I didn't use any oil, just a non-stick pan, as I found the cheese released enough oil when I heated it up. I would suggest that the next time maybe using a cup less (3 instead of 4) - I think she mentions that using all 4 cups can result in a softer panade such as yours, like risotto.

                                        1. re: Rubee
                                          BKchompchomp RE: Rubee Jan 11, 2007 10:48 PM

                                          I took a stab at this and also found that I had to leave it uncovered for much longer than suggested, though I had used almost all the broth. I felt like the various elements of the panade stayed more distinct than I was expecting (and than the pictures posted so far here seem to suggest.) Maybe it just wasn't cooked long enough. The flavor was rich and wonderful, but it was hard to judge the level of cooking by color, as suggested in the book, because there were so many different colors going on.

                                      2. re: Rubee
                                        Rubee RE: Rubee Jan 27, 2007 11:34 AM

                                        Panfried Panade redux (p. 230)

                                        I found out that the leftover panade freezes suprisingly well, though had to blot the moisture a bit before shaping for the last panade 'cake'. This time I served it with a skillet-poached egg from the new Bon Appetit book - I'll link to the recipe on Epi. It was a delicious way to use two Zuni elements - the panade, and more of the salsa verde (p. 294). I actually added a little bit of left-over sage oil to the salsa verde also (the recipe calls for brushing the inside of ramekins - I used teacups - with an herb oil, and poaching in a skillet). Unfortunately, the pic I took of the yolk oozing over everything was too blurry. The panade was just as tasty as the first time.

                                        Skillet Poached Egg recipe

                                        Click for pic:

                                        1. re: Rubee
                                          rose water RE: Rubee Jan 27, 2007 12:36 PM

                                          gorgeous, drool-inducing, thank you.

                                          do you have suggestions on how to form/maintain such a lovely panade cake? the time that i tried to fry up the leftovers, i found that it glopped all over the place, stuck to the pan, and generally refused to cooperate. the end result was a tasty reheated panade, but not a thing of beauty like yours.

                                          1. re: rose water
                                            Carb Lover RE: rose water Jan 27, 2007 12:52 PM

                                            Rubee's does look wonderful once again! Sounds like your panade was on the loose and wet side. I intentionally made my panade to be firm, following the instructions to keep the liquid level about an inch below the top. I didn't have any problems scooping out a patty and frying in a pan, and I didn't add any oil for frying since there seemed to be enough in the panade itself. For yours, perhaps hand-packing it and then frying in enough oil (like a crab cake) would help.

                                            This was my first time making the panade, and it was as delicious as I anticipated. The slow caramelized onions were so melting and all the ingredients oozed together into one unctuous carb lover's dream. I accidentally bought red chard instead of green, so the red color "bled" a little and made it look strangely like a dessert, but it still tasted good. The browned crispy edges on top were gold!


                                            1. re: Carb Lover
                                              Rubee RE: Carb Lover Jan 27, 2007 01:33 PM

                                              I think it looks beautiful with the red chard - and delicious!

                                              Rose Water, like CL, I intentionally tried to make mine firm too, even though I didn't put the one cup less of broth as is suggested (I will next time). I basically just kept baking uncovered until I thought it was the firmness I wanted when I touched it in the center. I took it out every 10 or so minutes to test, and ended up 35+ minutes instead of the 15-20 the book mentions. It never became too browned for me, just the edges got crispier.

                                              1. re: Rubee
                                                rose water RE: Rubee Jan 27, 2007 01:51 PM

                                                Thanks, CL and Rubee. You're right, the crisp top parts are incredible. Drier next time...

                                                1. re: rose water
                                                  Carb Lover RE: rose water Jan 27, 2007 01:56 PM

                                                  That is a gorgeous mosaic!! It looks so beautiful fresh and puffy from the oven...

                                                  1. re: Carb Lover
                                                    rose water RE: Carb Lover Jan 27, 2007 02:13 PM

                                                    Wow, thanks! That means a lot coming from the master of gorgeous food photography, though I'll say Rubee has been vying for your position in these Zuni threads ;)

                                                    It's purely an aesthetic issue, but I found that when I made the panade in pyrex it was puffier than when I made it in the dutch oven. Comparably luscious taste and texture either way though.

                                                    1. re: rose water
                                                      Rubee RE: rose water Jan 27, 2007 02:16 PM

                                                      Wow, these pictures make me want to bake up some more panade - gorgeous!

                                                      CL is my inspiration on picture-taking, the student will never surpass the master. ; )

                                          2. re: Rubee
                                            Rubee RE: Rubee Dec 30, 2007 08:17 PM

                                            Just posted this as a link to another thread - and realized this is some of the batch of pics that were lost when CNET made changes -

                                            Reposting pic -

                                          3. re: Rubee
                                            megek RE: Rubee Feb 2, 2007 11:54 AM

                                            Perfection is right. I have nothing to add but that I made the panade last night and it WAS velvety and delicious. I made it with about 2/3rd Fontina Val D'Aosta and 1/3 some kind of nutty gruyere or something left in the fridge. I also went with 4 cups of stock but let it go about 35 min. with the lid off (used my 5 quart Le Crueset).

                                            mmm-mmm good! I want more right now.

                                          4. Becca Porter RE: redwood2bay Jan 3, 2007 12:34 AM

                                            OMG, that sounds so good. I have a new-found love for swiss chard. It is like it makes things taste more savory or something. I will make this soon!

                                            2 Replies
                                            1. re: Becca Porter
                                              pitu RE: Becca Porter Jan 3, 2007 04:40 PM

                                              I've been putting MORE chard in the recipe than she recommends,
                                              to buy myself off the carb load
                                              the recipe is totally elastic
                                              you could use spinach too, for chard haters, and I used lacinato kale once, which is great if it's really fresh and tender.

                                              I've made it with fontina and gruyere, and totally prefer the gruyere. I'm a bit curious to try it with an aged farmhouse cheddar, which would totally change the character.

                                              I grate the cheese on a superfine microplane, so it's super snowy and incorporates smoothly.

                                              1. re: pitu
                                                Becca Porter RE: pitu Jan 4, 2007 12:20 AM

                                                Hmm, I glad to hear that kale might work. I bought everything I need for it, but my stores are out of chard. I do have kale, I might try it.

                                            2. b
                                              BKchompchomp RE: redwood2bay Jan 3, 2007 01:36 PM

                                              Pasta alla Carbonara (pg. 210)

                                              I started with this recipe as a relatively unintimidating way to get into this book and I'm so glad I did. It was definitely the best carbonara I've ever made. The fresh ricotta makes all the difference. The whole thing is given a richer more interesting texture by the light little curds. Keeping Rodgers's discussion of not really knowing exactly what she's going to make until she gets to the market in mind, I switched out the bacon for pancetta, recommended by the guy at the Italian market which made my kitchen smell very very good.
                                              This is one of those dishes that just has a few ingredients and showcases each one so well. Start with good fresh ingredients as she mentions more than a few times in the book, and the dish will be good and fresh.
                                              The only tricky thing is the timing. Just make sure not to drop the pasta in too early or the bacon won't be ready in time. I drained the pasta when it was still a little underdone so that by the time I finished folding in the eggricotta and cheese it was perfectly al dente. This is now my carbonara recipe.

                                              9 Replies
                                              1. re: BKchompchomp
                                                Allstonian RE: BKchompchomp Jan 8, 2007 04:48 PM

                                                I made the carbonara last night - as others have said, it was outstanding. I took a bit of time shelling the peas and getting my mise en place 100% set up before I actually started cooking (I'm trying to train myself into this habit especially when trying new recipes), but then it all went together really easily.

                                                I had been cleaning up the container-plant "garden" out front earlier in the day and found to my surprise that there was a good bit of parsley doing just fine in the herb pot, which made an excellent garnish. (Here in Boston we're having a freakishly mild winter, with only a handful of nights below freezing to date - my daffodils are actually sprouting!)

                                                1. re: BKchompchomp
                                                  Gio RE: BKchompchomp Dec 6, 2008 05:11 PM

                                                  We made this Carbonara tonight and truthfully it was not a dish that I would call a favorite. For once, since I've been cooking along with the COTM group, I did not deviate from the original recipe. Oh wait.... no fresh peas so I did use frozen Petit Pois..... but that's all, I promise. All the other ingredients were perfect. Even the bacon... and the cheese. We used bucati from Trader Joe's which is Very similar to the bucatini which is one of the pastas recommended. It was fine and tasty but there was something missing. Don't know what - and I'll probably make it again just to see if there's a difference.

                                                  1. re: Gio
                                                    MMRuth RE: Gio Dec 7, 2008 07:52 AM

                                                    Does the recipe have ricotta in it?

                                                    1. re: MMRuth
                                                      Gio RE: MMRuth Dec 7, 2008 08:21 AM

                                                      Yes, MM, a small amount. I don't remember now exactly how huch, but I want to say 1/2 cup??? When I asked DH he said he liked it very much especially the bacon and the cheese!. In the past I've used pancetta to start, and no peas and certainly no ricotta.

                                                      1. re: Gio
                                                        MMRuth RE: Gio Dec 7, 2008 11:09 AM

                                                        Yes - the ricotta would turn me off in this instance. I think Goin has a recipe for a version of carbonara with peas and pea shoots that is fantastic.

                                                        1. re: MMRuth
                                                          Gio RE: MMRuth Dec 7, 2008 04:00 PM

                                                          Thanks..... I'll look for the Goin recipe and see if that might be more appealing. But I think with the pea shoots it may be more seasonal for Spring.....We'll see.

                                                          1. re: Gio
                                                            MMRuth RE: Gio Dec 7, 2008 04:03 PM

                                                            Yes - I do think it's more suited for spring though, if I recall correctly, I made it in very early spring with frozen peas and w/o the pea shoots the first time and it was still excellent.

                                                            1. re: MMRuth
                                                              Gio RE: MMRuth Dec 7, 2008 04:37 PM

                                                              Thank you MM. I'll re-read the recipe and see if I missed a direction or two....

                                                  2. re: BKchompchomp
                                                    ChrisOfStumptown RE: BKchompchomp Apr 14, 2014 10:52 PM

                                                    I liked this recipe using bacon, frozen peas, and spaghetti. I thought I might add one point about cookware. I used a reasonably well seasoned carbon steel pan, but still ended up with a difficult to clean mess in the pan. I think that a teflon pan would be ideal for this dish.

                                                  3. oakjoan RE: redwood2bay Jan 7, 2007 05:30 AM

                                                    Made the chard and onion panade tonight for dinner. The 4 of us wolfed the whole thing down and could have easily eaten another half recipe. What a comforting, delicious and savory dish it is.

                                                    Served it with the Zuni Caesar Salad which was also great. Had used all my rustic, Levain-type bread in the panade and had to make the croutons of sweet baguette.

                                                    Dessert was the sliced oranges drizzled with honey steeped with a bit of rosemary and dates stuffed with mascarpone, pistachios and pomegranate seeds. Wow for both.
                                                    It's funny, a friend lent the book to me a while back and I only cooked one thing from it in the 2 weeks I had it. Now, I can't wait to try other stuff. Fabulous.

                                                    Will post the salad and dessert on approp. threads, too.

                                                    1. megek RE: redwood2bay Jan 8, 2007 05:02 PM

                                                      Zuni Ricotta Gnocchi (p. 221)

                                                      This is a simple recipe to make and the gnocchi are extremely tender.

                                                      Forming the gnocchi is a bit time-consuming, as it is a *very* delicate batter. I only drained my fresh ricotta about 8 hours, and would definitely drain overnight if I make this again. I had to add extra egg white after test simmering the first gnocchi as it kind of fell apart, even poaching at a gentle simmer.

                                                      After forming the first half of the batter into dumplings, I decided to add a little flour to the batter (the only flour in the recipe is for shaping) to see if that made a difference. While that did make forming a little easier and they held up better while cooking, the gnocchis without flour had a much better texture.

                                                      I added sage to the butter used in the batter, and sauced with a mix of butter and olive oil with shitakes, and a little chopped chive/parsley.

                                                      The gnocchi made for a nice, fairly light meal combined with Marcella Hazan's braised carrots ( http://www.chowhound.com/topics/show/... ) and the recent Food and Wine Roasted Green Beans ( http://www.chowhound.com/topics/354338 ).

                                                      The leftover (uncooked) gnocchi are in the freezer, I will post again on how they taste after freezing...

                                                      1 Reply
                                                      1. re: megek
                                                        amyzan RE: megek Jan 13, 2007 12:23 PM

                                                        I made these, but didn't go to the trouble to find fresh ricotta. I used the packaged stuff she doesn't recommend, so I added flour. I drained a 15 oz. pkg. overnight and only got 3 ounces whey, so added 45 grams flour, I think it was? and two eggs. (30 grams flour to 8 oz. drained ricotta ratio, if I remember correctly.) They were still delicious and had a good texture, if not meltingly tender.

                                                        I'm going to keep an eye out for fresh ricotta, though, for next time.

                                                        ETA, I meant to mention I formed them with a small cookie scoop into a large pan of flour, after test cooking one. Much easier, but admittedly more rustic as they made floppy, craggy rounds.

                                                      2. a
                                                        Anya L RE: redwood2bay Jan 8, 2007 08:20 PM

                                                        Zuni Fideus with Wild Mushrooms and Peas

                                                        I halved the recipe to serve 2 people. I wasn't sure 5 oz of pasta would be enough, but it was just right. There is plenty of olive oil to make up for those missing calories (I used slightly less oil than the recipe called for).

                                                        I bought coiled cappellini nests, which made it harder to break up the strands into 1/2" pieces, so my pieces were more like 1" on average, but that didn't seem to matter.

                                                        I added a few bits of ham, extra peas (frozen), placed the fideus on a bed of wilted spinach, topped each serving with an egg, and finished cooking in the oven. Unfortunately, the yolks got overcooked in the 10 minutes of oven time. The dish was still very tasty though. However, I think it would have been kind of one-dimensional without the spinach and egg, or something else to add interest. That may be because I used canned low-salt chicken broth.

                                                        The recipe takes a long time to prepare because of the onions, but it's pretty simple and doesn't take much active time. My husband liked it a lot. I would probably make it again, maybe with aioli next time.

                                                        1. Amuse Bouches RE: redwood2bay Jan 8, 2007 10:11 PM

                                                          Madeleine's Omelette with Mustard Croutons and Beaufort Cheese, p 174.

                                                          This is really my version of the omelette, since I unexpectedly found myself home for lunch on a weekday and decided to improvise a bit on the ingredients. Had some stale peasant bread (organic pain complet from Trader Joe's, which BTW is pretty decent), no mustard seeds but whole grain mustard, no beaufort but some gruyere and some jarlsberg, which I used a combo of. I also blithely ignored her ratio of eggs (12!) to cheese (2 oz.) and bread (2.5 oz) and had about 3/4 of the amounts of cheese and bread and only 4 eggs. I don't necessarily agree with Ms. Rodgers's assertion that omelettes should taste of eggs and not cheese.

                                                          The croutons were delicious - the combination of white vermouth, whole grain mustard and butter smelled a lot like Welsh Rabbit. They were a bit salty even though I used unsalted butter though -- I'd probably skip adding any salt next time, since prepared mustard can be so salty. (I didn't measure truly faithfully either -- melted a pat of butter, added a slug of vermouth, a slug of whole grain mustard, and s&p and tossed in the crumbs from 3 or 4 slices of bread with the crusts cut off). Her omelette method is good -- she's right about high heat, but it doesn't take as long to cook as she describes it taking (my omelet set pretty quickly) and it didn't get quite as fluffy as I like it -- I'd add a touch of cold water and beat it a bit more than she suggests). The omelet was good, though (albeit rich -- I think I erred maybe a bit too much in the direction of bread and cheese) -- I loved the perfumed croutons and the nutty cheese with the eggs. I'd definitely make it again -- it wasn't particularly difficult, and my husband liked it, too.

                                                          2 Replies
                                                          1. re: Amuse Bouches
                                                            Abbylovi RE: Amuse Bouches Jan 9, 2007 02:18 PM

                                                            Ah yes, that's the one that I posted about upthread. I loved that dish but got a little lazy with the whole crouton bit so my shortcut was to toast some bread and tear it up into cubes. Not exactly the same but still really, really good.

                                                            1. re: Amuse Bouches
                                                              Rubee RE: Amuse Bouches Feb 22, 2012 10:49 PM

                                                              Madeleine's Omelette with Mustard Croutons and Beaufort Cheese, p 174.

                                                              I made this for lunch today. I used a fantastic cheese new-to-me called Upland's Pleasant Ridge Reserve (ordered from NY's Artisanal) because it's compared to Beaufort. I also loved the croutons. I was making this for myself so I used 2 eggs and reduced the other ingredients. I used white wine, yellow mustard seeds, and Dijon along with butter for the croutons. I didn't have time to read through her omelette technique but will try it out next time.


                                                            2. n
                                                              Nettie RE: redwood2bay Jan 9, 2007 01:08 AM

                                                              I made the Pasta with Spicy Broccoli and Cauliflower last week. I thought it was good, but not quite fabulous. I have a standard pasta with broccoli and cauliflower that I frequently make, and I'm debating about whether this recipe will supplant it. It's a little more complex than my standard (which involves par-boiling the vegetables, so they don't brown, and doesn't include fennel), and I liked the taste, but it also took more time in preparing the ingredients, and uses a lot more oil. I might try it again, using less oil.

                                                              3 Replies
                                                              1. re: Nettie
                                                                Abbylovi RE: Nettie Jan 9, 2007 02:19 PM

                                                                Huh. I love this dish. the chopping of the broccoli (I didn't use cauliflower because I'm not a fan) is time consuming but very worth it.

                                                                1. re: Nettie
                                                                  megek RE: Nettie Jan 11, 2007 06:57 PM

                                                                  I made this last night and liked it quite a bit. The prep of the broccoli and cauliflower didn't take very long and I really enjoyed how it blended into the pasta. Topped with breadcrumbs (and of course a little parmesan), it was tasty. I also cut back on the oil, maybe used about half.

                                                                  1. re: Nettie
                                                                    moh RE: Nettie Jan 9, 2009 09:32 AM

                                                                    Pasta with Spicy Broccoli and Cauliflower p. 203

                                                                    I was so surprised at how much I liked this pasta. We had some broccoli and cauliflower, so I thought, well what the heck. And it was delicious. The combination of olives, capers, parmesan, chili flakes and anchovies really takes this dish over the top. It is key to use really good ingredients, as everything is quite naked as it were. We have some really wonderful black olives in the house right now, and this dish showcased them very well.

                                                                  2. Katie Nell RE: redwood2bay Jan 15, 2007 05:40 PM

                                                                    Grilled Cheese with sage/ cracked black pepper

                                                                    Wow... what a cop out... I made the easiest thing in the book! ;-) Actually, I'm a bit of a grilled cheese fanatic and with the weather being 2 degrees F here, soup and grilled cheese was needed! Normally, I do the classic tomato soup with grilled cheese, but this time I made a cauliflower soup to go with it and it was just so-so- no pictures, because it made for a rather bland color palette. Anyway, the grilled cheese was divine! I had a ton of fresh sage (still) from my dad's garden that has kept really well in my fridge- the sage flavor really came through on the grilled bread. Normally I'm a butter girl with my grilled cheese all the way, but the olive oil was really nice and fruity with the sage and black pepper, great with the gruyere.

                                                                    16 Replies
                                                                    1. re: Katie Nell
                                                                      pitu RE: Katie Nell Jan 15, 2007 06:35 PM

                                                                      I love it when people do recipes like this that are totally easy to overlook. Not a cop out!
                                                                      I am a fiend for sage . . . thanks for posting!

                                                                      1. re: Katie Nell
                                                                        Rubee RE: Katie Nell Jan 15, 2007 08:24 PM

                                                                        I'm so glad you made that - sounds delicious, and it's on my list too. I plan on making this when we're back from Vegas. In fact, I made the sage oil before we left and put it in the refrigerator - I hope it keeps!

                                                                        1. re: Katie Nell
                                                                          Carb Lover RE: Katie Nell Jan 22, 2007 12:16 AM

                                                                          I too made the grilled cheese w/ sage a couple weeks ago. It's probably the easiest recipe in the book, and like you, I'm a grilled cheese girl. I used fontina instead of gruyere, and since I had some lovely prosciutto on hand, I snuck some in for good measure.

                                                                          Overall, I liked this version, although I can't say that I loved it. I think I would have liked the nuttiness of gruyere better. I also found the sage a bit strong (I'm not a huge sage fan). I brushed on the sliced sage w/ the oil, which got a little charred after grilling; did you do so as well or only use the infused oil?

                                                                          Here's a cheesy food porn shot:

                                                                          1. re: Carb Lover
                                                                            Katie Nell RE: Carb Lover Jan 22, 2007 12:22 AM

                                                                            I used all the oil with pieces of sage included. The sage really didn't char even though I got impatient with keeping it on low and turned up to medium towards the end! I used a griddle pan, and I think the ridges helped to not have direct contact with the pieces of sage. I really liked it with gruyere, and I love sage, but I'm still more all about the butter with my grilled cheese!

                                                                            1. re: Katie Nell
                                                                              Carb Lover RE: Katie Nell Jan 22, 2007 12:26 AM

                                                                              Maybe I had my pan too high...I used a grill pan as well. Now that you mention it, I missed the browned butter flavor too!

                                                                          2. re: Katie Nell
                                                                            Rubee RE: Katie Nell Jan 24, 2007 07:55 PM

                                                                            My turn to make the grilled cheese with sage and black pepper.

                                                                            Not much to add to Katie Nell and CarbLover's comments! A very very good dressed up grilled cheese. I loved using this type of bread, they came out crispy and chewy at the same time, though my grocery-store baguette had lots of air pockets so I had many holes where the cheese oozed out. I followed the tips here and cooked on low heat so the sage wouldn't burn. My flat cast-iron pan worked great. Actually, the burner was too low at first so I had to turn the heat up just a bit since they were taking more than the 3 minutes per side she mentions. I used some cheese that I had received in a gift basket (Boschetto al Tartufo Bianchetto). Wow! That was so good in this, it's a cow and sheeps' milk cheese with shavings of white truffle, but I have some Gruyere that I plan to try for next time. I ate more than I planned to of these tasty, crispy, oozy little sandwiches.

                                                                            Click on pic:

                                                                            1. re: Rubee
                                                                              Carb Lover RE: Rubee Jan 24, 2007 08:19 PM

                                                                              Your sandwiches look great, Rubee! No burned sage like mine. Your olive oil looks so green and fruity. White truffle cheese just takes it over the top--nice work.

                                                                              1. re: Rubee
                                                                                Katie Nell RE: Rubee Jan 25, 2007 04:33 AM

                                                                                Yeah, wow, what a fancy cheese! This sandwich actually got me on a grilled cheese kick... I've had it a few times each week in the last couple of weeks! I just wanted to say I don't know in what universe it would have taken three minutes on low... I guess maybe gas would help? And maybe not having a crappy apartment stove? Mine took much, much, much longer than 3 min. per side!

                                                                                1. re: Rubee
                                                                                  JoanN RE: Rubee Jan 25, 2007 04:40 AM

                                                                                  Oh my! Those look just heavenly! Was planning on making the Gougeres tonight, but these are calling to me. We'll see.

                                                                                  1. re: Rubee
                                                                                    Rubee RE: Rubee Nov 29, 2007 05:38 PM

                                                                                    (Attaching this link to another discussion, so reposting pics):

                                                                                  2. re: Katie Nell
                                                                                    beetlebug RE: Katie Nell Feb 1, 2007 11:45 AM

                                                                                    Not much to add to these reports. I agree whole heartedly that these were delicious. However, Judy Rodgers is in another world thinking that these take 2-3 minutes per side. I had my stove on too low because there was no progress after 10 minutes. I turned the heat up because 1) I lost my patience and 2) I was starving. I could have left it a little longer, but as soon as that cheese was melted, it came out of the pan.

                                                                                    I used fontina, which I really liked. I also used extra olive oil and extra sage so it was a bit greasier/messier than the recipe called for.

                                                                                    Pic of sandwiches:

                                                                                    1. re: beetlebug
                                                                                      beetlebug RE: beetlebug Feb 1, 2007 11:49 AM

                                                                                      For some reason, the picture didn't upload. So, try #2.

                                                                                      1. re: beetlebug
                                                                                        beetlebug RE: beetlebug Feb 1, 2007 11:58 AM

                                                                                        Here it is the old fashioned way:


                                                                                        1. re: beetlebug
                                                                                          Rubee RE: beetlebug Feb 1, 2007 12:03 PM

                                                                                          I know I should be full because I just ate, but everybody's delicious pictures are making me hungry!

                                                                                          I agree - I started on low, and had to turn up the heat. It was closer to medium (gas burner) for me at 3-4 minutes a side using a cast-iron pan.

                                                                                          Beetlebug, what bread did you use - it looks great.

                                                                                          1. re: Rubee
                                                                                            beetlebug RE: Rubee Feb 1, 2007 12:09 PM

                                                                                            Rustic italian bread from Clear Flour Bakery.

                                                                                            I love this loaf of bread. I have also used it for the panade and the bread salad (to accompany the Zuni chicken).

                                                                                            Only complaint about it...it's small. After cutting the ends, the bread made 3.5 sandwiches, which two of us promptly ate. Granted, my slices were slightly bigger than the 1/4 inch but still. I used two loaves for the bread salad.

                                                                                    2. re: Katie Nell
                                                                                      lilgi RE: Katie Nell Dec 2, 2011 02:34 PM

                                                                                      Not adding anything new, these were delicious! I made these with gruyere, browned a tiny bit of butter in the ci skillet before coating with the olive oil. Next time I'll leave out the bit of butter, we loved the strong flavor of olive oil, sage, and gruyere on the crusty Italian bread that I used. She suggests flattening/weighing down the sandwiches about 20 minutes prior but I also did it while in the pan. I had bought some taleggio to alternate with the gruyere, but it never made it till that day, not even for after dinner as was intended hehe, will have to buy more next time. She has 2 other recipes suggestions just as easy as this one that we tried Thanksgiving day, simple twists that really transform. So glad I tried this; made a bunch of these small snacking sandwiches for appetizers earlier that day.

                                                                                    3. r
                                                                                      ronla RE: redwood2bay Jan 22, 2007 04:07 AM

                                                                                      Eggs Baked in Restes

                                                                                      Actually, this is probably the easiest recipe in the book. that is, after you make one of the hard ones, you take the leftover braising liquid, warm it up, drop an egg, or two or three on top, and bake it in a really hot oven for a short time. If the first dish was good--I used the liquid from the short ribs in chimay--this will be good too. A great easy lunch.

                                                                                      4 Replies
                                                                                      1. re: ronla
                                                                                        moh RE: ronla Dec 13, 2008 08:10 AM

                                                                                        Eggs baked in restes (pg. 184)

                                                                                        I was so pleased to see this recipe, as I had just made Goin's braised short ribs, and I had a ton of braising liquid left! It just seems like such a shame to throws away all that liquid, and I didn't want more red meat (as I got quite the hit with the short ribs).

                                                                                        I heated the braising liquid, chopped up the leftover pearl onions and one small piece of short rib and threw them into the liquid to warm up. I had to reduce the liquid a little. Then I poured all the liquid into a shallow baking dish, dropped in 3 eggs, and baked it for 6 minutes at 500 degrees. Some cracked black pepper, some warm multigrain toast, dip away and scoop up liquid with a spoon. Simple and delicious. It helps that the braising liquid is so rich and tasty, we had used all that red wine and port and beef stock, you really love having an excuse to drink this stuff up. Next time I make it, I will cook it for a shorter time, as the yolks were cooked more than I like, and it would have been nice to have more runny yolk to dip the toast in. But the cooked yolk was still tasty.

                                                                                        I am loving the fact that we are combining the Lucques/Zuni books for these next two months. I am finding it very easy to mix and match recipes and ingredients. Today I am making the Zuni chicken stock, and I will use the breasts to make Goin's Chicken Paillards for lunch. Awesome! So far, the chicken stock is very delicious, and I haven't even finished making it. The little tastes are making me very hungry, and I am loving that delicious home-made stock taste. I've decided I don't think I can go back to those chicken stock in a box things anymore. I'm lucky as we have several stores nearby that sell frozen chicken stock made in house, and they aren't bad. But I am going to try to make more home-made stocks, as they really do taste a lot better.

                                                                                        1. re: moh
                                                                                          Rubee RE: moh Feb 14, 2009 03:31 PM

                                                                                          Eggs Baked in Restes, (p. 184)

                                                                                          Thanks Moh for this great idea for leftovers from Goin's braised short ribs. I reduced the liquid a bit until it had "a little body; like maple syrup" and added some shredded meat from the braised short ribs. I made two eggs for each of us, served with cracked pepper and toasted bread (brought over by 'Hound Aquablue from "Artisan Bread in 5 Minutes a Day") rubbed with garlic and drizzled with evoo. It made a hearty, satisfying brunch for us on a Valentine Saturday.

                                                                                          1. re: Rubee
                                                                                            moh RE: Rubee Feb 15, 2009 04:47 PM

                                                                                            Beautiful pic, Rubee! It looks like you cooked the eggs the exact right amount of time.They look delicious!

                                                                                            1. re: moh
                                                                                              oakjoan RE: moh Feb 15, 2009 09:06 PM

                                                                                              What a great idea, especially with the photo alongside. Now, all I need is some leftovers from Goin's short ribs....hmmm.

                                                                                      2. Rubee RE: redwood2bay Jan 28, 2007 11:52 AM

                                                                                        Slow-Scrambled Eggs (p. 182).

                                                                                        She lists four variations - I wanted to make the one with bottarga because ever since the bottarga and pasta dish in Hazan's book, I'm a big fan of its musky saltiness. However, never made it to the local Italian shop, so I decided on the "Truffled Brouillade" (p. 184). Didn't have any fresh black truffles lying around - ha - but I did have some of D'Artagnan's black truffle butter in the freezer. Rich and creamy with shards of black truffle, these eggs felt like a special occasion breakfast dish. I used six organic eggs and 2-3 tablespoons of butter. It took about 10-12 minutes of stirring on my gas burner at 'simmer'.

                                                                                        I've never used this French technique before, it really results in such a velvety texture, or "suave" as she mentions in her book. Delicious.

                                                                                        (As an aside, my favorite everyday recipe for creamy scrambled eggs is from bills in Sydney, Australia. The recipe was in an article from the NYT a few years ago entitled "The Egg Master of Sydney". It involves a sliver of butter, some heavy cream, and takes less than one minute!. If anyone is interested, I'll post, or see the article at the link below. People flip over them and they are so easy. )


                                                                                        Click for pic of "Truffled Brouillade":

                                                                                        8 Replies
                                                                                        1. re: Rubee
                                                                                          Carb Lover RE: Rubee Jan 28, 2007 12:06 PM

                                                                                          Oh, I'm so jealous of your breakfast today! Those eggs look so pillowy and creamy. Beautiful golden color. I've been doing the low and slow scramble recently and really like the results from gentle cooking. I'll have to look in the Zuni book for any tips on technique.

                                                                                          And thanks for that link on bill's eggs; I'm going to have to try that next time!

                                                                                          1. re: Carb Lover
                                                                                            Carb Lover RE: Carb Lover Feb 1, 2007 08:47 PM

                                                                                            So I tried bill's eggs for dinner last night. Unfortunately, I didn't have any heavy cream (usually a staple!), so I had to use whole milk instead. I followed the high heat technique and enjoyed trying something the opposite of what I normally do. Waiting those 20 sec. each time felt like a lifetime, but the eggs didn't burn or get all rubbery like I was worried about.

                                                                                            I did like the feathery lightness of the folds; however, in the end, I favor the low and slow technique that leads to creamy little curds. I'm sure cream instead of milk would have made it even better though! Thanks for posting the recipe, Rubee!


                                                                                            1. re: Carb Lover
                                                                                              Rubee RE: Carb Lover Feb 2, 2007 08:56 AM

                                                                                              I'm glad you tried it! It's even fluffier and 'lighter' with the heavy cream (heh - what an oxymoron).

                                                                                              1. re: Rubee
                                                                                                ChowFun_derek RE: Rubee Feb 3, 2007 07:13 AM

                                                                                                I tried it yesterday too...with heavy cream!
                                                                                                It was ethereal...a real treat...thanks for passing this decadent recipe along!

                                                                                                1. re: ChowFun_derek
                                                                                                  Rubee RE: ChowFun_derek Feb 3, 2007 09:40 AM

                                                                                                  Glad you liked it, and it's so easy too! I've made it with half and half, but it's not the same as with the heavy cream.

                                                                                          2. re: Rubee
                                                                                            Rubee RE: Rubee Nov 29, 2007 05:01 PM

                                                                                            Linking to another thread, so re-posting pic

                                                                                            1. re: Rubee
                                                                                              Rubee RE: Rubee Nov 29, 2007 05:02 PM


                                                                                              1. re: Rubee
                                                                                                Rubee RE: Rubee Dec 18, 2008 11:53 PM

                                                                                                Slow-Scrambled Eggs/Brouillade with Bottarga (p. 182).

                                                                                                Rodgers calls this "shamelessly rich", and it always feels like a decadent pleasure to make scrambled eggs this way. It's easy, but takes some time standing at the stove. I added grated bottarga to the eggs, along with butter and salt. I made four eggs and it took about 15 minutes to finish. I garnished with some bottarga shavings. My husband said it tasted like creamy macaroni and cheese without the pasta - he was shocked when I told him there was no cheese, just eggs and butter.

                                                                                          3. beetlebug RE: redwood2bay Jan 29, 2007 07:00 AM

                                                                                            Pasta with Corn, Pancetta, Butter and Sage (page 201)

                                                                                            This was delicious. Granted, I cheated a bit by using frozen corn. Regardless, I see myself making this all year round.

                                                                                            It's fairly simple in it's execution and it is not low fat. But, it is well worth it. Essentially, fry up pancetta with a bit of butter (this took significantly longer than I had expected), add more butter and the sage and let that rest a bit. This way, the sagey goodness gets infused into the butter. Then add MORE butter (a stick) to the sage suace and swirl it around until it melts. At this point, add the corn and MORE butter and salt to taste. It essentially becomes a corn butter sauce. Lastly, add the pasta to the sauce and voila. I found that the corn butter salt had adequate salt. However, when I added it to the pasta, the pasta needed more salt. But, yum. Buttery corn goodness. Funny, when I eat corn on the cob, I eat it plain. But, this buttery corn sauce hit the spot on a cold winter's night.

                                                                                            Pic of sauce and pic of dish below:

                                                                                            2 Replies
                                                                                            1. re: beetlebug
                                                                                              LulusMom RE: beetlebug Dec 30, 2008 04:30 AM

                                                                                              I made the Pasta with Corn, Pancetta, Butter and Sage (p. 201) last night. Cheated quite a bit - used turkey bacon instead of pancetta and used frozen corn. Still and all, very good and easy. My husband looked up from it and said "This is surprisingly tasty." I wished for a bit more sage, but maybe somehow I just didn't get the good chunks in my bowl. No picture today.

                                                                                              1. re: beetlebug
                                                                                                Rubee RE: beetlebug Jul 28, 2010 11:22 PM

                                                                                                Pasta with Corn, Pancetta, Butter and Sage (p. 201).

                                                                                                Not much to add to everyone's positives, and I even cheated on some of the ingredients. E's response when I asked him? "Delicious!"

                                                                                                I halved the recipe and used Barilla fettucini instead of fresh egg fettucini, and bacon instead of pancetta. Corn had been on sale for 5/$1.00 so I had some I needed to use up. Because they had been in the fridge for a few days and not that fresh, I used almost the full amount of butter. E liked the amount of sage in his, but I tossed my portion with a couple more minced leaves. Another Zuni winner. I can't wait to try it with fresh-picked corn.

                                                                                              2. m
                                                                                                morebubbles RE: redwood2bay Dec 17, 2008 11:22 AM

                                                                                                The COM reminded me about panade (yum), so I made it on 2nd of December.
                                                                                                What I do different to the recipe: I use raw spinach leaves (one bunch of leaf spinach) instead of cooked Swiss chard. I use only 1/4 cup of olive oil and 4-5 cups of homemade chicken broth. It's a recipe where it's hard to go wrong, a little bit more or less of any of the ingredients still gives a good result. Here are two pics of my latest effort.

                                                                                                9 Replies
                                                                                                1. re: morebubbles
                                                                                                  oakjoan RE: morebubbles Dec 17, 2008 08:08 PM

                                                                                                  morebubbles: I really do love that recipe as well, but my husband doesn't think much of it. Who'd a thunk that all those fab ingredients could ever produce a dish someone wouldn't like.

                                                                                                  I've done it with spinach, chard, and combos of those with dandelion greens or kale....still great, so I agree about it being hard to go wrong.

                                                                                                  1. re: morebubbles
                                                                                                    LulusMom RE: morebubbles Dec 18, 2008 05:45 AM

                                                                                                    Thanks for posting this morebubbles. Your spinach suggestion is the one that put me over the edge (was wobbling on the "do I make this next week or not" fence) into doing it.

                                                                                                    1. re: LulusMom
                                                                                                      morebubbles RE: LulusMom Dec 18, 2008 10:05 AM

                                                                                                      oakjoan, too bad you don't have a fan of it at home, I find it's great comfort food.
                                                                                                      LulusMom, I'm glad the spinach suggestion helped (I like the idea of not having that extra veggie cooking step!). Let us know how it goes for you.

                                                                                                      1. re: morebubbles
                                                                                                        LulusMom RE: morebubbles Dec 18, 2008 10:54 AM

                                                                                                        Exactly. There is so much to do next week anyway, I really wanted the simplest meals. This probably doesn't really fit that bill, but taking out the chard step helps.

                                                                                                        Quick question: she says she wants 8-10 cups of the bread. Do you (or others) normally buy more than one loaf?

                                                                                                        1. re: LulusMom
                                                                                                          morebubbles RE: LulusMom Dec 18, 2008 11:33 AM

                                                                                                          If I remember correctly, I had enough from one large (happened to be round) loaf, it was an old-fashioned dense Belgian bread that I left on the counter for a day. I had more on hand just in case. I just re-read my notes and this is what I found (in case it helps any).
                                                                                                          ...I took rustic bread (6 cups of it) cut into large cubes, "massaged" with 1/4 cup of olive oil, layered with 6 thinly sliced and cooked onions, 6 garlic cloves (slivered), a bunch of fresh spinach leaves, 2 cups Swiss cheese and 5 cups of chicken stock. Cooked for 2 hours.
                                                                                                          By the way, the stock came to 1 inch below the bread cubes.

                                                                                                          1. re: morebubbles
                                                                                                            LulusMom RE: morebubbles Dec 18, 2008 12:45 PM

                                                                                                            Great, very helpful. I may buy two loaves, just to be on the safe side (besides, this gives us a halve loaf to play with!).

                                                                                                        2. re: morebubbles
                                                                                                          rose water RE: morebubbles May 5, 2009 01:12 PM

                                                                                                          brilliant tip! that saves at least 10 minutes of work! i'm so glad this thread was resurrected.

                                                                                                      2. re: morebubbles
                                                                                                        moh RE: morebubbles Dec 18, 2008 05:36 PM

                                                                                                        After all the raves about the panade with the swiss chard and cheese, I made this recipe the other day. I used the chicken stock recipe too. Well I totally get the raves. This dish is kind of like eating stuffing for dinner! How can you go wrong? So rich and silky, and very flavourful. I did find that it is quite rich when you eat this as a main course, and I think I like it in smaller amounts as a side. I bet it would be great with a pork chop. We had the left overs tonight with a bowl of butternut squash soup (made with the chicken stock too), and it was a very good combo.

                                                                                                        1. re: morebubbles
                                                                                                          LulusMom RE: morebubbles Dec 22, 2008 05:23 AM

                                                                                                          Made the panade for dinner last night - big big hit (not surprising after all the raves). Amazing how the onions just sort of melt into the bread so that you don't realize they're there. I used spinach (baby) as suggested by morebubbles (thanks again). I ended up using more stock than suggested because I couldn't see it coming up along the side (as she says I should when putting it together). Not a problem, still delicious. I really liked the chicken flavor that the stock gave this. I made it in my dutch oven, and instead of the whole "put parchment paper then aluminum foil" bit I simply put the lid on for the first 2 hours of cooking, then took off and raised the temp for the last 20 minutes. Nothing difficult about this recipe, but all the little steps take up a lot of time (thank god I went with the spinach, which I could just toss in, instead of the chard), so I likely won't make this too often. Still and all, really loved it.

                                                                                                        2. w
                                                                                                          Westminstress RE: redwood2bay Dec 26, 2009 10:26 AM

                                                                                                          I don't know if I've ever mentioned that the Zuni Cafe contains my go-to recipe for polenta. I've made it many times. It makes the best polenta ever, and it is very easy because you don't have to stir very much at all. You do need time, though. In this recipe, you cook the polenta slowly with a lot of water for an hour, and then you cover it with plastic wrap and let it rest quietly in a double boiler for another 30 minutes (or longer). Well yesterday at my MIL's house, I couldn't even improvise a double boiler, so I covered the polenta with plastic and the pot lid and let it sit on the stove, which was warm from the heat of the oven. It turned out great, leading me to conclude that the double boiler is not actually necessary as long as you have a warm place where the polenta can rest. Do not skip the resting step, though -- it really brings out the flavor of the grain and creates a marvelous silky texture that is unlike any other polenta I've tried.

                                                                                                          2 Replies
                                                                                                          1. re: Westminstress
                                                                                                            ChowFun_derek RE: Westminstress Dec 26, 2009 11:51 AM

                                                                                                            Thanks for the Polenta tip! It's a great cookbook isn't it?!

                                                                                                            1. re: ChowFun_derek
                                                                                                              Westminstress RE: ChowFun_derek Dec 26, 2009 01:07 PM

                                                                                                              It's my very favorite! I'd like to try every recipe in the book ... we'll see if I ever get there.

                                                                                                          2. lilgi RE: redwood2bay Dec 2, 2011 03:25 PM

                                                                                                            Another easy and fantastic suggestion, tried her Buttermilk Mashed Potatoes followed to the letter using Yellow Finnish (Yukon golds will work) and mashed with a ricer - the best way. She is right, when you make these the rest of your meal is doomed and I was amused that her comments were true. No other mashed potater for us, but I cheated with slightly more buttermilk. The comments on these were endless :)

                                                                                                            1. Blythe spirit RE: redwood2bay Dec 25, 2013 05:44 PM

                                                                                                              Zuni Fideus with Wild mushrooms and peas P.217
                                                                                                              I made this over the course of two days for a special Christmas lunch today. I already had homemade chicken stock (though not Zuni) - and followed the rest of the recipe as written. It is starchy comfort food - and, just as JR said, it is very similar to risotto. It might seem sacrilege to say this, but it was kind of like a homemade version of rice-a-roni. It was tasty but not a show-stopper. I followed the instructions for finishing in the oven and did enjoy the textural contrast of the crunchy noodles on the top. The leftover is supposed to be good with eggs - so will try that tomorrow.

                                                                                                              Show Hidden Posts