Cookbook of the Month for November 2012: The Union Square Cafe Cookbooks
We've got two books this month, "The Union Square Cafe Cookbook" and its sequel, "Second Helpings from Union Square Cafe" both by Danny Meyer and Michael Romano.
I have the first one, looks like classy New York fare to me! And soup lovers please note the eight soups in the book -- I'd say every one is unique.
On November 1st I'll put up threads for your thoughts on the recipes.
For anyone who'd like to know more about Cookbook of the Month (COTM) look here:
And the voting thread for November is here:
The Union Square Cookbook arrived at casa Gio in August and subsequently three recipes have been cooked:
1) Herb-Roasted Chicken, page 170
2) Herbed Potato Salad with Bacon and Scallions, page 264
3) Peach and Fig Chutney, page 261
1) A variety of vegetables are strewn around the chicken in the roasting pan - onions, celery, carrots (I included a few Yukon Golds as well) - and herbs such as tarragon, thyme and parsley are roasted with the veggies.
2) A tasty rendition of the ubiquitous potato salad with a vinaigrette dressing instead of mayo. I omitted the bacon and the salad was still delicious.
3) Nectarines were subbed for the peaches in this tangy chutney and in retrospect I think any seasonal fruit can be used. It was very easy to make and produced a not-too-sweet, not-too spicy condiment suitable for a wide variety of applications.
I'm looking forward to cooking more enticing recipes such as:
Braised escarole and white beans with tomatoes, mushrooms, and Pecorino,
Carrot-red lentil soup with Asian spices,
Crab-meat frittata with tomatoes and herbs,
Seared curried whitefish with raïta,
Roast lemon-pepper duck with red wine vinegar sauce (which may become my Thanksgiving bird this year),
Pumpkin bread pudding...
Bought the first book only recently so all I've made from it so far are the famous Bar Nuts. They were quickly consumed with cocktails by everyone except one dear friend who can't stand anything even the least bit spicy. And believe me; these were only the least bit spicy. But one of the reasons I bought the book was for their equally famous Tuna Salad, which I've had at the restaurant many times and am very eager to try at home.
Well, dang, now I have to have that tuna salad! I see Gio's provided a link below. http://chowhound.chow.com/topics/8744... Sounds delicious!
And here seems to be the bar nuts recipe http://www.foodnetwork.com/recipes/ni...
ETA: Oh! I see blueroom already linked to the nuts recipe. Easy to import to pepperplate I might add!
re: The Dairy Queen
Now that you mention it, I did hear that the tuna sandwich was suppose to be fantastic.
BTW, we have Mix, Shake, Stir, the cocktail book put out by Danny Meyer's of Union Square Cafe, Gramercy Tavern, Eleven Madison Park and Tabla. I plan on making cocktails out of it to accompany my US endeavors and will report back about how they turn out. So far, we have tried 3 recipes from this book and really like them.
re: The Dairy Queen
Make sure you go to the Food.com site for the full recipes... aioli, poached tuna, and tuna salad:
Also, if anyone is interested, the Monterey Bay Seawatch advises yellowfin from the Pacific or Atlantic are the best choice. Not yellowfin caught worldwide.
Here's a link for the aioli, poached tuna and tuna salad from food.com that will import directly into pepperplate (for some reason it won't work via yummly). http://www.food.com/recipe/union-squa...
Also, from Epicurious:
Chili and sage rubbed salmon (from second helpings)
And Food and Wine:
Seared Salmon with Sweet Corn, shiitakes and spinach
Sautéed shrimp Goan style (second helpings)
marble fudge brownies
re: blue room
You know, I've been to USC many times, but I don't think I've ever once been for dinner. It was something of a publishing lunch hangout for quite a few years. May well still be. I realized as I was going through the cookbook that most of what I had eaten at the restaurant was lunch, not dinner, food.
We have the first Union Square cookbook and after eating the Filet Mignon of Tuna at the restaurant, that recipe became one of our favorites. After marinating the tuna, and cooking rare as specified, the tuna becomes as rich and delicious as the finest cut of beef. The difficult part is getting a piece of tuna cut into the cube that is recommended, but it's worth finding a fish monger who will do that.
re: MplsM ary
Which book, the orig or second helpings?
The orig looks green with a little of the cover art showing in this pic: http://www.newyorkfirst.com/gifts/the...
Another pic of the spine, also a pic second helpings which is hard to see--white with 2 red stripes perhaps? http://www.unionsquarecafe.com/imgs/f...
re: The Dairy Queen
Thanks, TDQ. I *knew* I had this, and I DO! Whoopee! 10 years ago I had to cull the many thousands of cookbooks of my mother's to fit into a condo, but I was sure I kept this.
When I opened the book just now, it flipped straight to Grilled Marinated Filet Mignon of Tuna. Sometimes the little things really make me miss my mom.
re: blue room
Here are more links to Union Square Cafe recipes:
YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE
Pumpkin Bread Pudding
Marinated Filet Mignon of Tuna
Tuna Club Sandwich
Lamb Chops Scotta Dita
Creamy Polenta with Mascarpone
The following recipes are Danny Meyers' ...
Wine-Braised Veal Shanks
Butternut Squash, Swiss Chard and Apple Risotto
Chestnut and Armagnac-Poached Prune Tarts
Arugula and Chanterelle Salad with Vacherin Croutons
Both of these books have about 100 pages available on Google books and are indexed by EYB. I scrolled through all of the recipes on EYB and did a google search for all of the recipes that appealed to me. I was able to find many of them online and import them into Pepperplate. Food and Wine has a ton of the recipes, as well as a bunch of USC recipes not in the book--I imported all of the ones that said "fast" whlie I was at it. Once they were all in pepperplate, I bookmarked them all cotm and "union square cafe" so I can find them. Ironically, many of the recipes I've tagged are soup recipes! I guess I was inspired by all of the soup talking during the noms and voting.
We'll see how it goes. Sounds like it's a going to be (another) delicious month. Lots of these recipes seem very Thanksgiving'ish, too.