Recipes Blog

Summer Grilled Pizza

from Allison Schraf

Grilling is one of summer's true pleasures, however truth be told, there are only so many burgers one can eat. Enter Grilled Pizza!

It's much easier than you might think, even if you've never made pizza in an oven, grilling it is easy. The dough won’t fall down between the grill grates, plus if you’re using hardwood charcoal the lovely smokiness mimics the flavors imparted by a wood-fired oven. For excellent pizza you want hot cooking temperatures, in the 500°F range, and while nobody wants to crank their oven that high in the summer, grills definitely get that hot. 

Pizza is a great appetizer for outdoor summer parties, too! You can mix flavorings like chopped rosemary, olives, sun dried tomatoes, etc. into the basic dough recipe and make tasty grilled focaccias.

Gazpacho Andaluz Recipe (Spanish cold tomato soup)

by Juan Espantaleón

It's hot hot hot in NYC - just the right time of year for a cool and healthy summer soup. This recipe comes from our photographer, Juan Espantaleón. Gazpacho is a refreshing soup from the south of Spain. At the first sighting of gazpacho on the table you know summer is near. It can be served as an appetizer or main course and is the perfect way to cool down on a hot summer day.

Enjoy!

 

Curried Lamb Burgers with Raita Topping & Browned Shallots

From Allison Schraf

About 5 years ago I was living in a small New Hampshire town and, being both an avid home cook and also a bit competitive by nature, decided to enter a burger grill-off contest*.   When thinking about what kind of burger to enter, I wanted to do something different than beef or turkey, to hopefully stand apart from the competition.  “Lamb” immediately sprang to mind, and right after that, “Vindaloo”; the classic spicy, tangy Indian flavor combination.  Letting my past experience eating in Indian restaurants inspire me, it was then only a short distance to the topping, garnishes and naan bread and my recipe was born. 

 
This is the complete recipe I used in the competition, and is the one I serve to guests.  The “heat level” depends greatly on the brand of vindaloo paste you use and how much you put in.  I use a pretty fiery one and I would judge these at about a 4-5 on a hotness scale of 0-10.  I’ve included less spicy variations below.  Among my friends who love lamb (and big flavors) it is always a hit and I’ve given out the recipe many times.  There are several steps but most of them can be done ahead and none of them are difficult. Plus, you can do as I do and make the simplified version listed in the variations below for weekday dinners.  Lots and lots of flavor for minimal effort.  Enjoy!    

Our (new) Favorite Banana Bread

from Tiffany Ludwig

Banana Bread is my go to treat when company pays a surprise visit, as a simple hostess gift or when we just need something delicious to snack on. I have a number of recipes; ones I can create in my sleep and ones that are so intricate that I never seem to have the ingredients on hand.

Recently we held a bake-off in my house. My husband swears by his mom’s recipe so we compared her recipe to a new one I’ve been working on to an old standard from a tried-and-true cook book. 

And here is the one that won across the board. We all favored it, even my mother-in-law! It’s nice because the ingredients are simple, ones that you probably have around the house. It’s easy to omit anything you don’t have or substitute with ingredients you prefer. I’ve included those variations below.

Let me know which combination you try and how it turns out. And be on the lookout for a Zucchini Bread recipe come harvest time this summer!

 

Cheese Souffle for Mother's Day

by Allison Schraf
Zabar's Housewares Web Coordinator 

I know what you're thinking. You're thinking, "Souffles? Aren't they really hard to make? There's no way I could do that, and certainly not for my Mom on Mother's Day!" 

I'm here to tell you that souffles are not difficult at all.  You just have to pay attention to a few details (which I mention below) and once you try this simple recipe, you'll think, "Oh. Is that all I have to do? That's not hard at all!". They are great for a special supper or brunch because they have a lot of visual "wow" (besides tasting pretty spectacular). But nobody except you and I need to know how simple they are. 

Souffles are a tour de force of taste and texture; they are somehow able to be fluffy, substantial, light and rich all at the same time. Show Mom how much you care with this unforgettable dish, lovely served with a crunchy, tart salad and multigrain muffins or a crusty bread!

Enjoy!  

Guest Recipe! Today's Feature: Potato-Spinach Gratin

Thanks for writing in to our recipe call, Paula! We're happy to post your Passover recipe for Potato-Spinach Gratin.

It's a really easy sounding recipe. Full of potatoes and spinach (an award winning combination in my book) and hidden protien (milk, eggs and cheese).

If I wasn't nervious about using a mandoline, I'd use one to slice the potatoes.

I love that she advises we keep the potatoes in their "jackets" - that's where the flavors (and nutrients) are.

Since I don't have an 8"x8" glass pan, I think I'll try this in my 9" round cast-iron skillet. Plus I think it will give it a nice rustic appeal.

Thanks for the recipe Paula! And let us know if you try it, we would love to post a picture of the finished product.

A Guest Recipe: My Rib / Flanken Recipe

A special holiday recipe from a Zabar's Blog reader. Thanks Isaac!

My Rib / Flanken Recipe
By Isaac Pollak

INGREDIENTS
4 - 6  sweet potatoes, butternut squash works as well and I sometimes mix them.  I also add  baby carrots and dried apricots. Slices of apple going bad or other dried fruit add a nice touch.

1/2 - 3/4  cup light brown sugar (dark also OK)

1.5 - 1  Tablespoon cinnamon (if you like cinnamon)

Layers of flanken (at least 3) or flanken bones

Salt, pepper nutmeg and cloves to taste

PREPARATION
Peel and Cut sweet potatoes/ and or butternut squash  in 4 length-wise pieces and sprinkle with sugar and cinnamon.

Place in a large  glass  baking dish.

Layer flanken on top of sweet potatoes and sprinkle with salt and pepper (liberally) and  nutmeg and/or cloves to taste (gives it  a great  taste).

Tightly cover and bake for at least 2 hours and as much as 3 - 4 hours at 350 degrees. Check after 2 hours and if meat is falling off the bone then uncover it for another half an hour.

During the last half-hour uncover, brush with spicy barbecue sauce (or regular barbecue sauce with a bit of pepper flakes and raise temperature to 400.

The flavors will blend beautifully.

With this I recommend drinking Malbec, Spicy Shiraz, or wheat beer.
Easy and finger liking good!

Almond & Olive Oil Tuile Cookies

From Chef Shaya Klechevsky

The JCC in Manhattan's Chef Instructor Shaya Klechevsky brings us this wonderful and elegant Passover recipe for Almond & Olive Oil Tuile Cookies. These are delicate and irresistible. They are beautiful when presented for dessert, are super thin and crispy, and the olive oil adds a delicious dimension of flavor.

Enjoy!

Join us at Zabar's on Sunday, April 10, 2011 (2-5 PM) at Zabar's (2245 Broadway, NYC) for a Cooking Demo by Chef Shaya Klechevsky. He'll be sampling these Almond & Olive Oil Tuile Cookies in addition to sharing and sampling recipes for Ginger-Leek Matzoh Balls in Lemongrass Broth, Lemon-Mint Artichoke Heart Braise, and Horseradish-Potato Mash.

Sweet Potato Casserole by Howard Norkin

Thanks Howard, for this recipe for Thanksgiving Sweet Potato Casserole! We can't wait to try it!

Ingredients 
5 pounds sweet potatoes or 2 (40oz) cans yams
1 large can crush pineapple, reserve some juice
1 1/2 teaspoons ground ginger
1 egg
4 tablespoons melted margarine
3/4 cup brown sugar
1/4 cup rum
salt and pepper
1 cup chopped walnuts
mini marshmallows 

Preparation
preheat oven to 350

Grease casserole dish. Mash potatoes, stir in all ingredients except chopped walnuts and marshmallows.Spread mixture into casserole dish and top with chopped walnuts. Cook 45 minutes. Add mini marshmeallows to cover top and continue cooking untill marshmallows are browned.

 

 

 

Baked Butternut Squash Samosas

From Irina Katsnelson

This is an adaptation from my grandmother’s recipe which calls for pumpkin as the filling. I replaced the pumpkin with butternut squash since I found butternut squash a little bit easier to deal with – it’s not as hard as pumpkin when it comes to dicing. 

I use frozen puff pastry squares, so the night before I move them into the refrigerator to defrost. These are very easy to make, not very time consuming, and a real treat for my daughter, Stephanie, who would eat them for breakfast, lunch and dinner if allowed!

Enjoy!