ZUNI CAFé CHICKEN
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 or more servings
Number Of Ingredients 4
Steps:
- Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
- Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
- Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
- Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
- Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
- Cut the chicken into pieces and pour the pan drippings over the chicken.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE BUTTERMILK MASHED POTATOES
If you're looking for a super basic Buttermilk Mashed Potatoes recipe, you're in luck my friends! These are creamy, tangy and the perfect Holiday side dish!
Provided by Katie Webster
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan. Cover generously with cold water. Add 1 ¼ teaspoon salt. Place saucepan over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to19 minutes.
- Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Alternatively rice them into a bowl (see instructions below.) Add the remaining ¾ teaspoon salt, ½ cup buttermilk and white pepper and continue mashing. Gradually add more buttermilk as you mash to achieve desired consistency. Keep warm until serving.
Nutrition Facts : ServingSize 2/3 cup, Calories 136 calories, Sugar 1 g, Sodium 396 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g
BUTTERMILK MASHED POTATOES
Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!
Provided by J
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
- Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
BUTTERMILK MASHED POTATOES
This creamy dish gets tangy flavor from the buttermilk.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.
Nutrition Facts : Calories 183 g, Fat 6 g, Protein 4 g
BUTTERMILK MASHED POTATOES
From "Barefoot Contessa At Home" by Ina Garten. She says, "whenever I'm in San Francisco, I have to go to Zuni Café. Judy Rodgers, the amazing founder, told me that her buttermilk mashed potatoes were so popular that whatever she pairs with them on the menu is the most popular dish that night. I came right home and made my version of her famous dish." Have not tried these as yet, but they are a good read. Am posting here for safe-keeping. However, I did include some parsley to the dish.
Provided by Manami
Categories Potato
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
- Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
- Add them to the boiling water and bring the water back to a boil.
- Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) and butter in a small saucepan, making sure it doesn't boil.
- Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander.
- Place a food mill fitted with a small disk or blade over a heat-proof bowl.
- Pass the potatoes through the food mill, turning the handle back and forth.
- As soon as the potatoes are mashed, stir in the hot-milk-and-butter mixture with a rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
- To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
- You can add a little extra hot milk to keep them creamy.
- Enjoy!
- The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.
Nutrition Facts : Calories 429.9, Fat 19.8, SaturatedFat 12.4, Cholesterol 52.7, Sodium 62.5, Carbohydrate 57.9, Fiber 5, Sugar 5.4, Protein 7.3
BUTTERMILK SMASHED POTATOES
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
Nutrition Facts : Calories 313 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
BUTTERMILK SMASHED POTATOES
Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!
Provided by Barbara
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g
GARLIC BUTTERMILK MASHED POTATOES
Garlic buttermilk mashed potatoes, made with a food mill for fluffy, smooth and creamy mashed potatoes, perfect for special occasions or the holidays.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, generously salt. Add potato chunks and whole garlic cloves and simmer until fork tender, about 15 minutes.
- Meanwhile, while potatoes cook, heat butter and whole milk in small sauce pan until butter is melted and mixture is hot but not boiling. Set aside.
- When potatoes and garlic are tender, drain in colander. Place food mill fitted with medium disk on top of same pot and working in batches, pass potatoes and garlic through mill, turning the handle back and forth.
- After finished mashing, add hot butter/whole milk mixture and stir well with rubber spatula. Gradually add buttermilk and continue to mix until desired creaminess, about ¾ cup of buttermilk, maybe more. Taste for salt, adding a teaspoon or two, depending on butter used, and some fresh cracked black pepper. Serve warm and enjoy!
Nutrition Facts : Calories 325 kcal, Carbohydrate 35 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 51 mg, Sodium 213 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
BUTTERMILK MASHED POTATOES
This Buttermilk Mashed Potatoes recipe is a quick and easy Thanksgiving side dish. The buttermilk makes these potatoes creamy, a little tangy, and so irresistible!
Provided by Adapted from Cook's Country
Categories Side Dish
Time 38m
Number Of Ingredients 6
Steps:
- Add potatoes, 4 tablespoons butter, 1 ½ cups buttermilk, water, baking soda, and 1 teaspoon salt to a Dutch oven or a heavy-bottom pot and stir to combine.
- Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes.
- Remove lid and cook, stirring constantly, over medium heat until liquid has nearly evaporated, about 2-3 minutes.
- Turn off heat, add remaining butter to the pot, and mash with a potato masher until smooth.
- Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy.
- Season with salt and pepper. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 319 kcal, Carbohydrate 31 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 52 mg, Sodium 123 mg, Fiber 6 g, Sugar 3 g
BUTTERMILK AND CHIVE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
- While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
- Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.
BUTTERMILK MASHED POTATOES
Provided by Sally Schneider
Categories Milk/Cream Dairy Potato Side Christmas Easter Thanksgiving Vegetarian Kid-Friendly St. Patrick's Day Back to School Fall Winter Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.
- Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.
- In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.
BUTTERMILK MASHED POTATOES WITH CHIVES
Steps:
- Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
- Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.
Nutrition Facts : ServingSize six., Calories 290 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 41 g, Fiber 4 g, Protein 5 g, Cholesterol 30 mg, Sodium 650 mg, UnsaturatedFat 3.5 g
ZUNI CAFÉ BUTTERMILK MASHED POTATOES
Steps:
- Place the potato chunks in a 2- to 4-quart saucepan and add cold water to cover by an inch or so. Stir in salt until you can just taste it clearly (I use a scant teaspoon sea salt per quart of water). Bring the potatoes to a boil, uncovered, and cook until very tender, about 8 to 15 minutes, depending on variety. Drain and mash while the potatoes are piping hot, then beat in the hot milk, half-and-half, or cream, and then the buttermilk. Finish with the butter. Whip vigorously, taste for salt, and serve immediately, or keep warm, covered, in a double boiler, for up to 30 minutes.
INSTANT POT BUTTERMILK MASHED POTATOES
A lightened up version of mashed potatoes, ready in minutes in the Instant Pot. This version uses a combo of buttermilk and olive oil.
Provided by DanaAngeloWhite
Categories Mashed Potatoes
Time 19m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a steamer basket in the inner pot and pour in one cup of water.
- Place potatoes in the basket and sprinkle with ¼ teaspoon of salt.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 9 minutes. When the cook time is done, quick release the pressure and turn off the heat (press cancel).
- Carefully drain the potatoes and return back to the pot. Add buttermilk, olive oil and remaining ¼ teaspoon of salt. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
- Serves: 4; Calories: 125; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 21 grams; Sugars: 2 grams; Protein: 3 grams; Sodium: 155 milligrams; Cholesterol: 1 milligrams; Fiber: 2 grams.
More about "zuni cafÉ buttermilk mashed potatoes food"
COOKING ZUNI: BUTTERMILK MASHED POTATOES
From cookingzuni.blogspot.com
Estimated Reading Time 6 mins
ZUNI CAFE BAR | ZUNI CAFE BUTTERMILK MASHED POTATOES …
From flickr.com
Views 5.9K
SMASHED BUTTERMILK POTATO SALAD - COUNTRY LIVING
From countryliving.com
5/5 (2)Estimated Reading Time 2 minsServings 10Total Time 50 mins
BUTTERMILK MASHED POTATOES RECIPE - NEW ENGLAND TODAY
From newengland.com
Servings 8Estimated Reading Time 50 secs
BUTTERMILK MASHED POTATOES - COOK'S COUNTRY
From cookscountry.com
Servings 4Category Side Dishes
ZUNI CAFE’S ROASTED CHICKEN + BREAD SALAD – SMITTEN KITCHEN
From smittenkitchen.com
BAREFOOT CONTESSA | BUTTERMILK MASHED POTATOES | RECIPES
From barefootcontessa.com
FOOD WISHES VIDEO RECIPES: PERFECT MASHED POTATOES ...
From foodwishes.blogspot.com
THE ZUNI CAFE COOKBOOK: A COMPENDIUM OF RECIPES AND ...
From eatyourbooks.com
BUTTERMILK MASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 1 hr 5 mins
- Preheat oven to 225°. Place potatoes in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and spread potatoes in a parchment paper-lined jelly-roll pan. Bake 15 minutes.
- Transfer potatoes to a large bowl. Add hot milk mixture; mash potatoes with a potato masher. Slowly add buttermilk, mashing to desired consistency. Add salt and pepper to taste.
BUTTERMILK MASHED POTATOES RECIPE - COOKING LIGHT
From cookinglight.com
Servings 10Calories 141 per servingTotal Time 35 mins
- Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds.
MASHED RED POTATOES WITH BUTTERMILK RECIPE | THE RUSTIC ...
From therusticfoodie.com
5/5 (1)Total Time 22 minsCategory Side DishCalories 176 per serving
- Dice the potatoes into medium sized chunks making sure that the potatoes are relatively the same size to ensure even cooking.
- Place the diced potatoes into a large sauce pan or pot. Pour enough cold water into the pot to cover the potatoes and sprinkle 1 tsp. or so of salt in there.
- Place the pot on the stove top and bring to a boil. Once the water is boiling reduce to a low boil and cook for 12 minutes or so. Poke the potatoes with a knife to check if they are tender. Cook longer if necessary.
BUTTERMILK GARLIC MASHED POTATOES - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
5/5 (2)Total Time 35 minsCategory Side DishesCalories 257 per serving
- Turn the heat down to medium-low and simmer until the potatoes are fork tender (approximately 20 minutes).
SIMPLE BUTTERMILK MASHED POTATOES - DISH 'N' THE KITCHEN
From dishnthekitchen.com
5/5 (14)Calories 182 per servingCategory Sides
- Peel and chop potatoes into similarly sized pieces. Place in cold salted water and bring to a simmer.
BUTTERMILK MASHED POTATOES - COOK'S ILLUSTRATED
From cooksillustrated.com
5/5 (1)Category Side Dishes, VegetarianServings 4
BUTTERMILK MASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 205 per servingServings 4
BUTTERMILK CHIVE MASHED POTATOES WITH CREAM CHEESE
From foodtalkdaily.com
Servings 6Total Time 30 mins
ROASTED GARLIC BUTTERMILK MASHED POTATOES
From theroastedroot.net
Estimated Reading Time 50 secs
BUTTERMILK MASHED POTATOES - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Side-DishServings 2
BUTTERMILK MASHED POTATOES - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Cuisine AmericanTotal Time 45 minsCategory Side DishCalories 72 per serving
OUR FAVORITE RECIPES FROM THE ZUNI CAFE COOKBOOK - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
ZUNI DINNER TONIGHT! BUTTERMILK MASHED POTATOES …
From chowhound.com
"ZUNI CAFE" COOKBOOK BY JUDY ROGERS - PAGE 4 - COOKING ...
From forums.egullet.org
ZUNI CAFé CAESAR SALAD: ALL-TIME BEST RECIPES - UNPEELED
From unpeeledjournal.com
BUTTERMILK MASHED POTATOES - MEL AND BOYS KITCHEN
From thesisterscafe.com
8 CLASSIC RECIPES FROM ZUNI CAFE - SFGATE
From sfgate.com
CREAMY BUTTERMILK POTATOES — ALISON ROMAN
From alisoneroman.com
BUTTERMILK MASHED POTATOES | CANADIAN LIVING
From canadianliving.com
BUTTERMILK MASHED POTATOES RECIPE - CUISINART.COM
From cuisinart.com
BUTTERMILK MASHED POTATOES (CREAMY AND FLUFFY) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love