This week’s recipe is from Zabar’s Executive Chef, Andrew Regnier. His recipe for Roasted Squash with Wild Rice is new to our prepared foods counter and trust me when I say “it’s delicious!”
The squash Andrew uses (and that are pictured here) are sweet dumpling squash. They’re just beautiful and make a unique looking side dish. So tasty it makes a great week night dinner that’s easy to reheat and enjoy - yet so elegant that it would make a beautiful Thanksgiving Day addition!
We love cooking up sandwiches (and dessert!) in the Toas-Tite Grill. In the fireplace, on the stove, even over a fire-pit, it cooks up tasty, delicious pocket-sandwiches that are so cute!
More Info: The Toas-Tite is back! This replica of the 1949 original is made of die
cast aluminum, with steel rods and hard wood handles. Just like the
Original, packaged in a retro box with reprints of the 1949 Instruction
and Recipe booklets, this old time favorite can be used on gas and
electric stoves, over a BBQ, fire pit, fire place or camp fire. The
Toas-Tite Grill makes a luscious sealed-in drip proof Toas-Tite
sandwich. Start a family tradition, the kids will love them!
Meanwhile, the owner of the building with Banksy’s newest piece, on the Upper West Side, invited the artist back for an encore.
“It’s fabulous,” said building co-owner and deli magnate Saul Zabar.
“It’s not graffiti. It’s really artistic. I’d like him to do more work
on the building. I’d be delighted.” The piece is a stenciled silhouette of a little boy hammering a standpipe like a “high striker” test of strength at a carnival.
“It’s fun,” the 85-year-old Zabar said. “The kids were putting their
heads on the standpipe, participating in the art. People are interacting
and reacting — it’s really street theater.” Zabar said that Banksy probably chose the space because it is well-lit and has a lot of pedestrian traffic.
The owner had a plexiglass sheet installed on the wall Sunday night to protect the work from vandals.
A unique duo: Single-varietal Extra Virgin olive oil & organically grown wine vinegar. Through 10/27/13, while supplies last.
The Extra Virgin olive oil is hand-picked and harvested in early November. It is first cold pressed and filtered, then stored in stainless steel, nitrogen-flushed temperature-controlled tanks.
The red wine vinegar selected by Château d’Estoublon is produced using organically grown grapes. Unlike traditional vinegars, it contains no preservative, no stabilizers and no added sulphite. Its exceptional taste is the result of fermentation in wooden barrels. It is ideal for seasoning, marinating, pickling, and delaying the browning of cut fruits and vegetables. Furthermore, it is one of the few condiments that are naturally low in calories. It is also one of the best condiments for bringing out and enhancing the flavors of food.
About a year ago Andrew added what is now known as "that amazing kale salad" to
our prepared foods counter! He calls it Zabar's Roasted Kale Salad but pretty
much everyone who tries it calls it delicious.
By roasting the kale it softens
and loses any bitterness. The addition of cranberries and almonds gives it a
perfect sweetness and crunch, and the dressing... the dressing! Take Andrew's
advice and double the recipe, you will be amazed at what these simple ingredients