ZUNI CAFé'S SMALL-BATCH AIOLI
Zuni Café in San Francisco makes a traditional aioli with only four ingredients: garlic, egg yolk, olive oil and salt. No lemon or vinegar, no mustard, no pepper. Quarts of aioli are produced daily, mounted by hand with a wire whisk. You can, of course, make aioli with an electric blender or food processor in a matter of seconds, but, in "The Zuni Café Cookbook," the chef Judy Rodgers describes how to make aioli with a mortar and pestle, the old-fashioned way. It takes patience, but the result is sublime. Choose a mild-tasting extra-virgin olive oil, perhaps a French one, or use a mixture of half-olive oil and half-neutral-tasting vegetable oil.
Provided by David Tanis
Categories quick, condiments, sauces and gravies
Time 20m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Cut garlic into a few pieces, and pound them in a mortar. Add a pinch of salt, which will act as an abrasive and help you smash the last solid bits of garlic.
- Add the egg yolk and stir with the pestle to combine the mixture. Using the pestle, work in oil, a cautious trickle or a few drops at first, then gradually increasing the flow as the yolk becomes tacky and opaque.
- Slowly stir in remaining oil, or as much as you can. As the yolk reaches saturation, the mixture will make a satisfying clucking sound (The aioli will be quite thick at this point.)
- Stir in a few drops of water. The water will whiten and soften the aioli, allowing you to add a little more oil, in case the garlic seems too aggressive when you taste the aioli. You'll need the water in any event, or the sauce will be too stiff. (Stirring in 1/2 teaspoon water will allow you to incorporate as much as 1/2 cup more oil.) Stop adding oil when the sauce has the consistency you like. Taste and adjust salt, and thin again with a little more water, if necessary.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams
SMALL-BATCH BEEF CHILI
Make and share this Small-Batch Beef Chili recipe from Food.com.
Provided by Carol
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef (and onion, if not using onion powder) in medium sized pot.
- Drain grease, if needed.
- Add remaining ingredients and stir until well mixed.
- Bring pot to a boil, then reduce heat to low.
- Cover pot and simmer for 2 hours, stirring occasionally to prevent sticking.
- Thicken with cornstarch mixed with water, if needed.
Nutrition Facts : Calories 458.5, Fat 8.8, SaturatedFat 3.2, Cholesterol 46.1, Sodium 656.7, Carbohydrate 61.5, Fiber 20.4, Sugar 4.8, Protein 35.6
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.
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