ZUNI CAFé'S ZUCCHINI PICKLES
At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 9
Steps:
- With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
- Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
- Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
- Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
- Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.
ZUNI CAFé'S HAMBURGER
Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals and flipped three times to prevent it from overcharring or becoming tough, the patty is rested, like a roast. It is then served on a toasted square of rosemary focaccia, smeared with handmade aioli and accompanied by Zuni's acclaimed house pickles: fuchsia-red onion rings and turmeric-tinged sliced zucchini. With all the attention to detail, you'll see why a Zuni burger sells for $18. It is wonderful on its own, but toppings like Shelburne Farms Cheddar, Bayley Hazen blue cheese, grilled onions or portobello mushroom are also available, and most customers can't resist a heaping plate of shoestring potatoes alongside. It's perfectly possible to make these burgers at home, but know that the full project involves several recipes, so it's probably best to spread the work out over a few days.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time P1DT1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
- Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
- Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
- If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
- To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.
ZUNI CAFé'S RED ONION PICKLES
At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 10
Steps:
- Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
- Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
- Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
- Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
JUDY'S ZUCCHINI PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Yield Makes about 2 pints
Number Of Ingredients 8
Steps:
- Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
- Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
- In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
- Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
ZUNI CAFé ZUCCHINI PICKLES
Refrigerator pickles for some of the zucchini bounty I am anticipating from second planting of zukes. Note - this is a REFRIGERATOR pickle recipe - not intended for canning & storing in the pantry. Adapted from Judy Rodgers' "The Zuni Café Cookbook" nabbed from the LA Times Food & Drink Weekly.
Provided by Busters friend
Categories Vegetable
Time P2DT15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
- Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
- After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
- Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
- Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
QUICK ZUCCHINI PICKLES
An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007).
Provided by blucoat
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, toss zucchini with salt ; let stand for 15 minutes.
- Drain and squeeze out liquid.
- Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.
Nutrition Facts : Calories 51.5, Fat 2.7, SaturatedFat 0.4, Sodium 591.6, Carbohydrate 6.5, Fiber 1.3, Sugar 5.2, Protein 1.6
ZUCCHINI PICKLES
This recipe is not for canning. It's a refreshing way to use zucchini that you have ready in the fridge.
Provided by Annacia
Categories Vegetable
Time 14m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
- Bring to a gentle bubble and cook uncovered for 10 minutes.
- Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
- Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
- Refrigerate until thoroughly chilled and drain off the liquid to serve.
Nutrition Facts : Calories 25.5, Fat 0.3, Sodium 202.7, Carbohydrate 4.3, Fiber 1.1, Sugar 2.1, Protein 1.1
ZESTY ZUCCHINI PICKLES
Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats.
Provided by Rita1652
Categories Onions
Time 3h30m
Yield 6 1 cups, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
- Drain into a colander and rinse well under running cold water.Drain well.
- In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
- Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
- Bring the infused vinegar to a boil.
- Add the drained veggies bring to a boil and for 5 minutes.
- Pack into jars leaving 1/2 head space.
- Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
- Wipe rims clean and top with lids and bands. screw to finger tip tight.
- Place jars in boiling water bath with at least 1 inch covering the jars.
- Bring back to a boil , cover and boil for 15 minutes.
- Turn of flame remove lid and rest for 5 minutes.
- Remove jars without tipping and place in a draft free place till cool.
- Remove bands and store in a cool dark place.
Nutrition Facts : Calories 104.5, Fat 0.2, Sodium 1577.7, Carbohydrate 24.5, Fiber 0.6, Sugar 23.2, Protein 0.6
CRISP ZUCCHINI PICKLES
Make and share this Crisp Zucchini Pickles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 8 pint jars
Number Of Ingredients 13
Steps:
- In a large mixing bowl or crock, combine all the vegetables, including the garlic.
- Sprinkle them with the salt; stir and let the vegetables stand three hours.
- Drain well.
- Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
- Stir in the vegetables and heat again to boiling.
- Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
- Pour in the hot liquid to within 1/2-inch of each top.
- Wipe off the tops and threads of the jars with a damp cloth.
- Put on prepared lids and seal as the manufacturer directs.
- Process in a boiling water bath for 15 minutes.
ZUNI HAMBURGERS
These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Cut meat into 1-inch strips, and place in a medium bowl. Toss with salt, cover loosely with plastic wrap, and refrigerate for 18 to 24 hours.
- Assemble a meat grinder with a 3/16-inch die and a sharp knife. Refrigerate grinder until thoroughly chilled (this will ensure proper texture and flavor).
- Pass meat through the grinder twice. On the first pass, pay special attention that the meat is emerging cleanly and evenly. If it isn't, turn the grinder off immediately, and remove and clean the blade and knife. Reinstall and finish grinding the meat. As an alternative to grinding the meat, you can finely chop it by hand or in a food processor with a very sharp blade, however, this will result in a more fragile burger.
- Working quickly, divide beef into four portions, and form into 3/4-inch-thick patties. Press patties a bit thinner in the center; the meat shrinks as it cooks and the patties will emerge an even thickness only if they start out thinner in the center. The patties may be made ahead up to this point and refrigerated, loosely covered, up to 12 hours ahead.
- To cook the hamburgers on the stovetop: Choose a skillet (preferably cast-iron) not much larger than will hold the patties. Heat the pan over medium heat until the meat sizzles on contact. Cook until golden brown, about 3 minutes per side. Reduce heat to medium-low, and continue to cook, flipping patties twice, 4 minutes more for medium-rare. Remove from heat, and let rest for 2 to 3 minutes before serving.
- Serve on foccacia with aioli and lettuce; serve pickles on the side.
More about "zuni café zucchini pickles recipes"
HERE'S WHY YOU SHOULD PICKLE YOUR EXTRA ZUCCHINI | GRIST
From grist.org
ZUNI CAFE ZUCCHINI PICKLES – YEAH, ANOTHER BLOGGER …
From iloveyoumorethanfood.com
PICKLED ZUCCHINI RECIPE | GOOD FOOD
From goodfood.com.au
ZUNI CAFé ZUCCHINI PICKLE STRIPS - A HINT OF ROSEMARY
From ahintofrosemary.com
ZUNI CAFE'S ZUCCHINI PICKLES - THE WEDNESDAY CHEF
From thewednesdaychef.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52
From food52.com
Reviews 40Servings 2
ZUNI CAFé ZUCCHINI PICKLES RECIPE - FOOD.COM
From pinterest.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | PICKLING …
From pinterest.ca
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 - FOOD NEWS
From foodnewsnews.com
ZUNI'S CAFE ZUCCHINI PICKLES - CANNING AND COOKING AT HOME
From canningandcookingathome.com
FOOD ZUNI
From qry.professionistispettacolo.tn.it
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | PICKLING …
From pinterest.ca
ZUNI-STYLE PICKLES RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
RECIPE: ZUNI CAFE ZUCCHINI PICKLES – THE MERCURY NEWS
From mercurynews.com
ZUNI CAFé ZUCCHINI PICKLE STRIPS - FOOD - FOOD MAG
From foodmag.top
BUY THIS NOW: ZUCCHINI, WITH 12 RECIPES - LOS ANGELES TIMES
From latimes.com
ZUNI CAFé AT 40: STILL A HOME FOR THE ECLECTIC - THE NEW YORK TIMES
From nytimes.com
ZUCCHINI OR SUMMER SQUASH PICKLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUNI CAFE ZUCCHINI PICKLES - RECIPES LIST
From recipes-list.com
ZUNI CAFE-STYLE ZUCCHINI PICKLES
From mg.hiloved.com
ZUNI CAFE ZUCCHINI PICKLES | RECIPE | ZUCCHINI, FOOD, ZUCCHINI PICKLES
From pinterest.co.uk
ZUNI CAFE-STYLE ZUCCHINI PICKLES
From sn.hiloved.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE - LOS ANGELES TIMES
From latimes.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | PICKLING …
From pinterest.ca
ZUCCHINI PICKLES, CAFE ZUNI STYLE - PINTEREST.CA
From pinterest.ca
RECIPE: ZUNI CAFé ZUCCHINI PICKLES - LOS ANGELES TIMES
From latimes.com
ZUNI CAFE ZUCCHINI PICKLES | RECIPE | ZUCCHINI PICKLES, FOOD, RECIPES
From pinterest.com
RECIPE: ZUNI CAFé ZUCCHINI PICKLES - LOS ANGELES TIMES
From latimes.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | PICKLING …
From pinterest.ca
ZUNI CAFE PICKLES - SIDEWALK SHOES
From sidewalkshoes.com
ZUNI CAFE ZUCCHINI PICKLES - RED WAGON FARM
From redwagonfarmboulder.com
THE WEDNESDAY CHEF:ZUNI CAFE'S ZUCCHINI PICKLES
From thewednesdaychef.com
ZUNI CAFé ZUCCHINI PICKLE STRIPS - PINTEREST
From pinterest.com
ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | PICKLING …
From pinterest.com
ZUNI CAFé’S RED ONION PICKLES RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love