ZUNI CAFE BREAD SALAD
Steps:
- Preheat the broiler. Carve off all of the bottom and most of the top and side crusts from your bread. Tear bread into irregular 2- to 3-inch chunks, wads, bite-sized bits and fat crumbs. You should get about 4 cups. Toss them with just a tablespoon or two of olive oil, lightly coating them, and broil them very briefly, just to lightly color the edges. Toast pine nuts. Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again. Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don't let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in, along with the pine nuts, if they were not already mixed with the bread scraps from the broiling step. Dribble the chicken stock or lightly salted water over the salad and fold again. Taste a few pieces of bread - a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. If you're going to serve the salad under the roast chicken (recipe above), you can pile the bread salad on the serving dish you want to use and tent it with foil. If you want to serve it separately, do the same, but in a 1-quart shallow baking dish. Place the salad in the oven after you flip the chicken the final time, for about 5 to 10 minutes. Tip the bread salad back into the salad bowl. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well.
ZUNI ROAST CHICKEN WITH BREAD SALAD
Provided by Judy Rodgers
Categories Chicken Herb Low Fat Kid-Friendly Low Cal Dinner Healthy Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Seasoning the chicken (1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days):
- Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough-a wet chicken will spend too much time steaming before it begins to turn golden brown.
- Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
- Season the chicken liberally all over with salt and the pepper (we use 3/4 teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don't otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- Starting the bread salad (up to several hours in advance):
- Preheat the broiler. Cut the bread into a couple of large chunks. Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croûtons in salads or soups). Brush the bread all over with olive oil. Broil very briefly, to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. You should get about 4 cups.
- Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again. Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside.
- Roasting the chicken and assembling the salad:
- Preheat the oven to 475°F. (Depending on the size, efficiency, and accuracy of your oven, and the size of your bird, you may need to adjust the heat to as high as 500°F or as low as 450°F during the course of roasting the chicken to get it to brown properly. If that proves to be the case, begin at that temperature the next time you roast a chicken. If you have a convection function on your oven, use it for the first 30 minutes; it will enhance browning, and may reduce overall cooking time by 5 to 10 minutes.)
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.
- While the chicken is roasting, place the pine nuts in a small baking dish and set in the hot oven for a minute or two, just to warm through. Add them to the bowl of bread.
- Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don't let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold in. Dribble the chicken stock or lightly salted water over the salad and fold again. Taste a few pieces of bread-a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. Since the basic character of bread salad depends on the bread you use, these adjustments can be essential. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Place the salad in the oven after you flip the chicken the final time.
- Finishing and serving the chicken and bread salad:
- Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for another 5 minutes or so. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. Set the chicken in a warm spot (which may be your stovetop), and leave to rest while you finish the bread salad. The meat will become more tender and uniformly succulent as it cools.
- Set a platter in the oven to warm for a minute or two. Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste-the juices will be extremely flavorful.
- Tip the bread salad into the salad bowl. (It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle wads, and a few downright crispy ones.) Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.
- Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad.
ZUNI CAFé CHICKEN
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 or more servings
Number Of Ingredients 4
Steps:
- Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
- Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
- Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
- Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
- Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
- Cut the chicken into pieces and pour the pan drippings over the chicken.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams
ZUNI BREAD
Make and share this Zuni Bread recipe from Food.com.
Provided by Chef Otaktay
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- mix all the ingredients into a dough and let rise.
- form into a flat round loaf about 1 inch thick.
- bake at 350 degrees until golden brown.
Nutrition Facts : Calories 2152.6, Fat 33.2, SaturatedFat 4.9, Cholesterol 8.6, Sodium 4173.8, Carbohydrate 409.1, Fiber 44.2, Sugar 46.9, Protein 73.8
WARM BREAD SALAD
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.
Provided by Florence Fabricant
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
- Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
- Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
- Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
- Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams
More about "zuni cafe bread salad recipes"
ZUNI CAFE ROAST CHICKEN WITH BREAD SALAD - LOS ANGELES …
From latimes.com
Cuisine CALIFORNIANCategory MAINS, POULTRY, ROASTServings 2-4Total Time 1 hr 10 mins
- Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough -- a wet chicken will spend too much time steaming before it begins to turn golden brown.
- Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
- Season the chicken liberally all over with salt and pepper, allowing about three-fourths teaspoon of sea salt per pound of chicken. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but otherwise don't worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate for 1 to 3 days.
- When ready to cook, heat the oven to 475 degrees. (Depending on the size, efficiency and accuracy of your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during the course of roasting the chicken to get it to brown properly.)
ZUNI CAFé BREAD SALAD WITH CURRANTS, PINE NUTS, …
From food52.com
Reviews 3Servings 4Cuisine AmericanCategory Entree
ZUNI CAFE ROAST CHICKEN WITH BREAD SALAD RECIPE
From saltandwind.com
Cuisine AmericanCategory Dinner, Lunch, MainServings 1Total Time 1 hr 30 mins
ZUNI CAFÉ - 1855 PHOTOS & 2863 REVIEWS - ITALIAN - 1658 MARKET …
From yelp.com
2.4K Yelp reviewsLocation 1658 Market St San Francisco, CA 94102
ZUNI CAFE COOKBOOK: A COMPENDIUM OF RECIPES AND COOKING …
From amazon.ca
Reviews 294Format HardcoverAuthor Judy Rodgers
ZUNI CAFé CAESAR SALAD…ALMOST - LEMONS + ANCHOVIES
From lemonsandanchovies.com
EAST FORK JOURNAL | WE'VE GOT THINGS TO SAY
From eastfork.com
ZUNI CAFE SERVES UP ITS ICONIC ROAST CHICKEN TO GO - EATER SF
From sf.eater.com
RECIPE: ZUNI-STYLE TANDOORI ROAST CHICKEN WITH MASALA BREAD …
From thekitchn.com
ROAST CHICKEN WITH BREAD SALAD RECIPE - JUDY RODGERS | FOOD
From foodandwine.com
ZUNI CAFE'S CAESAR SALAD - COPYCAT RECIPES
From copycat-recipes.net
ZUNI CAFé, SAN FRANCISCO: 'NOT MERELY A LIST OF DISHES, BUT A WAY OF ...
From theguardian.com
MEERA SODHA’S SAN FRANCISCO SALAD OF BREAD AND OLIVES | THE NEW …
From theguardian.com
ZUNI CAFé'S ROAST CHICKEN FOR TWO - EATER
From eater.com
ZUNI CAFE COMPLETELY SWITCHES TO REUSABLE TAKEOUT CONTAINERS
From sf.eater.com
ZUNI CAFE'S EGGS FRIED IN BREADCRUMBS - ALEXANDRA'S KITCHEN
From alexandracooks.com
ZUNI CAFE-STYLE POLLO A LA BRASA CHICKEN - A COZY KITCHEN
From acozykitchen.com
8 CLASSIC RECIPES FROM ZUNI CAFE - SFGATE
From sfgate.com
ZUNI CAESAR SALAD - FROM THE FOODHOE FILES
From foodhoe.blogspot.com
ZANY ZUNI BREAD SALAD - THE AMATEUR GOURMET
From amateurgourmet.com
PAYING HOMAGE TO A SAN FRANCISCO CAFE’S ROAST CHICKEN
From theepochtimes.com
HOW TO MAKE ZUNI CAFE’S ROAST CHICKEN WITH BREAD SALAD
From sfchronicle.com
84 ZUNI CAFE RECIPES IDEAS IN 2022 | RECIPES, CAFE FOOD, FOOD
From pinterest.com
ZUNI ROAST CHICKEN WITH BREAD SALAD | RECIPES | STLTODAY.COM
From stltoday.com
ROASTED CHICKEN WITH BREAD SALAD | SAVEUR
From saveur.com
ZUNI CAFE'S JUDY RODGERS LEAVES REMARKABLE LEGACY - SFGATE
From sfgate.com
ZUNI CAFE’S ROASTED CHICKEN + BREAD SALAD – SMITTEN KITCHEN
From smittenkitchen.com
THE ZUNI CAFE CHICKEN TAKES A VACATION TO JAMAICA
From latimes.com
ZUNI CAFE'S SHREDDED RADICCHIO SALAD - UMAMI GIRL
From umamigirl.com
HOW TO MAKE CHICKEN SCHMALTZ CROUTONS - AMERICA'S TEST KITCHEN
From americastestkitchen.com
ZUNI CAFE'S ROASTED CHICKEN & BREAD SALAD RECIPE | SAY MMM
From saymmm.com
ROAST CHICKEN AND BREAD SALAD AT ZUNI: IT’S THAT GOOD
From turntablekitchen.com
THE BEST CAESAR SALAD RECIPE: ZUNI CAFé - UNPEELED JOURNAL
From unpeeledjournal.com
HOW TO MAKE ZUNI CAFé-STYLE ROAST CHICKEN WITH BREAD SALAD
From youtube.com
ROAST CHICKEN WITH WARM BREAD SALAD - AMERICA'S TEST KITCHEN
From americastestkitchen.com
HOMEMADE TURKEY DRESSING - ZUNI CAFE STYLE - GLEBE KITCHEN
From glebekitchen.com
ZUNI CAFE'S CHARD AND ONION PANADE - THE WEDNESDAY CHEF
From thewednesdaychef.com
OUR FAVORITE RECIPES FROM THE ZUNI CAFE COOKBOOK - KITCHN
From thekitchn.com
ROAST CHICKEN OVER BREAD AND ARUGULA SALAD - TODAY
From today.com
You'll also love