Zuni Cafés Zucchini Pickles Recipes

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JUDY'S ZUCCHINI PICKLES



Judy's Zucchini Pickles image

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

1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
Scant 1 teaspoon ground turmeric

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'S HAMBURGER



Zuni Café's Hamburger image

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

1 1/2 pounds boneless beef chuck, well marbled
1 generous teaspoon kosher salt
Focaccia (see recipe)
Small-batch aioli (see recipe)
Red oak leaf or other lettuce leaves, for garnish
Zucchini pickles (see recipe)
Red onion pickles (see recipe)

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 ZUCCHINI PICKLES



Zuni Café's Zucchini Pickles image

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

1 pound zucchini, ends trimmed
1 small yellow onion, peeled
2 generous tablespoons kosher salt
Ice water and ice cubes
2 cups apple-cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric

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 ZUCCHINI PICKLES



Zuni Café Zucchini Pickles image

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

1 lb zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds, crushed (yellow & brown)
1 teaspoon turmeric, ground

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.

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  • 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. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
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  • 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.


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