Also added 2” long asparagus to garlic and scallions for quick sauté. Delicious for dipping any roasted potatoes. Unless you have a fetish for cookery books like myself, then don't buy, Reviewed in the United Kingdom on 13 July 2014. I will definitely make this again as an easy, pantry-focused weeknight dinner. And believe it or not, I like the way they taste. It tells you why you're doing what you're doing in the kitchen, by a great writer. 'keepers'. My endive were quite small so my salad was pretty heavy on persimmon, but this made a lovely starter for a seafood dinner. The recipe - as with so many of Judy Rodgers' - was simple, easy to follow produced a brilliant, tasty and (it was pointed out) vegan supper dish. This was quite good, crunchy and flavorful. The slicing technique given is nice as well. Publisher: W. W. Norton. I also added a pinch of red pepper flakes at the end to offset the sweetness of the corn. The average Central European backyard chicken was eaten only once either a family member or the chicken got sick. Made these a second time to go with the Coq au Vin from AOC, and they were still delicious! The E-mail message field is required. I'm sure they would be great with pasta as well - the cookbook itself suggests gnocchi, which sounds great. Incredibly simple but delicious served as a compote with breakfast, made two weeks in a row. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. Lighter than bread pudding. I also let the sauce simmer a bit longer than called for to reduce it. 269) and Red Onion Pickles (pg. The kiddos did not like the croutons though. I didn't want to waste any of the flesh or juice from the perfect little Satsumas that a friend gave me from her tree so instead of cutting off the peel with a knife, I peeled them by hand and carefully scraped off as much of the pith as possible. This was nice, and since I used canned sardines rather than fresh, fairly easy to throw together on a weeknight. There definitely is some room for experiment in that department. My husband and children did not like the balsamic vinegar on it, but I did. The portions would have been huge for the number of portions specified. Substituted halibut. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. In total agreement with clcorbi, and wondered if I needed a stronger cheese than the Bel Gioso fontina, which I admit is rather insipid. I made this with tarragon instead of basil. Separate up to five addresses with commas (,). Half the batter went into the little basket that sits atop the spaetzle maker and I slid it back and forth slowly until the batter was all gone. Used appx 2 1/2 in by 1 1/2 in rose fingerlings halved. Fantastic recipe that uses simple ingredients and techniques to produce a dish with fabulous flavour. Photo here: http://www.chowhound.com/post/january-2007-2009-2016-cotm-zuni-cafe-cookbook-eggs-starchy-355989?commentId=9791705. Some features of WorldCat will not be available. I used the microwave to heat the cream and melt the butter which worked well. http:\/\/www.worldcat.org\/oclc\/50079976> ; http:\/\/purl.oclc.org\/dataset\/WorldCat> ; http:\/\/www.worldcat.org\/title\/-\/oclc\/50079976#PublicationEvent\/new_york_w_w_norton_&_co_2002>. Tag: Zuni Café Cookbook. They freeze well and reheat beautifully. We emulsified it in a blender which worked perfectly. The best part of the dish was the fantastic broth it produced. Yum. This is one to come back to. For the leftovers, I plan to buy some olive-oil packed tuna to add in. Next time I would pick a loaf that is made with salt. This produced lovely baked potatoes with a crunchy-crumbly crust and a nice rosemary aroma. I didn't even bother reducing the braising liquid, since I knew it was already thick and nicely seasoned. page 256-257 the passage re dried beans on p. 263. The dish had a wonderful earthy, rich flavor. when served with crostini + aioli. As written, I couldn't get the instructions to work. A great way to use up any ageing apples you may have--the cider vinegar really makes it taste more "appley". This will now be my go-to recipe for traditional tasting mashed potatoes. This is probably my favorite cookbook, ever. Also, you are rewarded for your earlier effort by not having to measure the seasonings out for the pasta. Loved the bread salad but my chicken was overcooked. Requires a little more time and attention than other roast chicken recipes but worth the effort. If you go the canned route, make sure to season the mixture aggressively so that is stands up to the sardines. I made the bread salad 2 nights in a row, as my daughter and I devoured it each night. Not too complicated to make. This dessert follows the pattern of the simple Zuni starters or salads that consist of a few perfect ingredients layered together and allow you to experience every combination of them as you choose with your fork - delicious! -- Newsweek, "Year's Ten Best in Food" "This year's best cookbook-the one people are still likely to be talking about, and cooking from, 20 years down the line.... Just opening this book up is like plunking down the needle on one of those old LP's that tells you, on first listen, that you've made a friend you're going to keep for the rest of your life." Would definitely make again. Such detailed information and the recipes are amazing! I used the same seasonings that Judy calls for but packed the tuna into jars and used my immersion circulator to cook them for 90 min @ 45°C (113°F), following time/temp guidelines from Chef Steps. Otherwise, I followed the recipe as written. But although my husband and I liked it, it's a fairly time consuming dish for what it is - not difficult, and fairly hands-off, but it's a long time from start to finish. The salty pancetta, sweet corn, and cracked pepper play off each other beautifully. Very flavourful and quite easy to make. A simple and delicious salad. You may send this item to up to five recipients. This salad is the perfect foil for sweet fresh Dungeness crab. Qintessential comfort food and infinitely adaptable. Deborah Madison (Vegetarian Cooking for Everyone ) says the introduction alone should be required reading for every person who might cook something someday. Please enter the message. My pastry package suggested a temp of 375. This is a great salad. I made this with spelt instead of farro, which definitely needed shorter cooking time and less stock. This does not contain unsweetened chocolate. I didn't follow Roger's crouton instructions--instead, we simply brushed a piece of sourdough with olive oil, toasted it until crisp, rubbed it with garlic, and then broke it into pieces. It would have been great by itself; the saba makes it spectacular. This is my all-time favorite roast chicken recipe. The crispy breadcrumbs and the acid hit from the vinegar (I used red wine) are really wonderful. The critics love Rodgers's writing, some claiming that the introductory section alone should be required reading for anyone who ever wants to cook.... Rodgers has helped define California cuisine, and this cookbook captures it well." I ended up using the full quantity of the tomato sauce on my pound of pasta--if I had only used half, I think it would have been too dry. Please enter recipient e-mail address(es). Doing so will remove all the Bookmarks you have created for this book. ), and there are complete sections on equipment and other basics, but this is not an ideal first cookbook for anyone. My third time making this recipe. I admit, I'm usually "late to the table" (pun intended) when it comes to trying out popular recipes or purchasing cookbooks. -- Fine Cooking "This marriage of seasoned European sensibility and California cafe culture is the best of both worlds, and it's the reason why you should rush out and buy this book." This was fine but not as good as the more traditional carbonaras I have made. We had seeded black grapes, and de-seeding them was the most time-consuming step for us (when skipping the quail). It bubbled for close to 70 minutes on the stove, and was still quite chewy (pleasantly so, in my opinion). I thought this was pretty good, but not great or repeat-worthy. Still, the preparation of the whole thing was not difficult. Leftovers didn't last long at our house, either! This applesauce is great! I haven't made more than a handful of the recipes here, but this is hands down the most beautifully written cookbook I have ever read. Maybe I'll try again when I have several hours to work on it. We LOVED it. I am still on the lookout for a more traditional carbonara recipe--I turned to this one because I had ricotta to use up. I added some shredded roasted chicken, which went very well with this salad. Please try your request again later. Judy's thoughtfulness and honesty in her cooking makes you taste the recipes. My husband didn't eat the oranges, but I think most people will enjoy them here. The subject field is required. The best part was the bread salad. I found it a bit sharp, but I think I should have added a bit more oil. Easy, yet a bit time consuming. This added a lovely hue to the onions when I sauteed the stems with them. Slicing and browning the cauliflower / broccolli is a must and I used less oil (by a tablespoon) than suggested. Create lists, bibliographies and reviews: Your request to send this item has been completed. I was only able to salt it for one day, and since it was a 3.5lb chicken, I imagine it would have been greatly improved after 2-3 days. It seems like it needed something more, a little lemon perhaps, or some garlic, more thyme? These were amazing- I think I prefer them to the Sunday Suppers at Lucques version which until now had been my standard. The E-mail Address(es) you entered is(are) not in a valid format. I'll keep looking for my ideal recipe. -- Christopher Kimball - Cook's Illustrated "Authenticity, roots, craft; recipes deft as short stories. I also considered adding crushed red pepper and will try that next time. Grill gloves helped ignore the steam coming off the pot. I noticed this recipe and I was intrigued by it. I had all the ingredients on hand for this dish except for tuna, so I made a vegetarian version using cannellini beans. I imagine Rodgers called for capellini here because vermicelli or fideus were harder to source at the time this book was written. Wonderful chef, wonderful book. Though the dressing is indeed garlicky, it is also quite balance and the garlic doesn’t slap you in the face like it does in some Caesars. I thought the technique of smearing the cooked ribs with Dijon and broiling them was interesting and though I can’t say my Dijon ever did really brown as Ms Rodgers suggests it would, we did enjoy the flavour it imparted. It was delicious! The salting is essential but it does not need to take 48 hours. Agree with wester's comment that the oven time was too short; we had to increase it by 15ish minutes. I love these on boiled egg halves with salt, pepper, and a smear of mayo. We did not have olives so put a bit of tapenade in, along with the capers, anchovies and red pepper flakes. The combination of mustard powder and turmeric gives them a beautiful chartreuse color. NB: Joan from Chowhound says this is on her all-time greatest hits list.
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