I am posting some of my favorite recipes to share with you. If you see a [CTT] next to the recipe, that means it is one of the recipes I’ve cooked at my Chef’s Table Tastings. Enjoy!
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- Ricotta gnocchi with red kuri squash, truffle cream sauce and pecorino formaggio
- Market vegetable rice paper rolls with Yuzu sauce
- Grilled spicy shrimp with endive salad + passion fruit vinaigrette
- Spicy Malaysian pork ribs
- Oven roasted tomato soup
- Red kuri squash soup with spiced pepitas
- Long Island oyster shooters with gazpacho sauce + ramp oil
- Sherry vinegar remoulade with celeriac salad [CTT]
- Leek + baby white carrot soup w/ smoked Gruyere [CTT]
- Hennepin Spice Bars [CTT]
- Alba’s raspberry jellies
- Goat’s milk cheesecake with spiced port wine-fig compote
- Fresh herb salad with raspberries, goat’s cheese + honey and sherry vinaigrette
- Gnocchi, butternut squash and truffle cream sauce [CTT]
- Chilled pea soup w/ applewood smoked bacon
- Roasted celeriac, french lentil and frisee salad [CTT]
- Creamy Squash Soup with Spiced Pepitas
- Alba’s Pumpkin Ice Cream
- Charred Vietnamese Chicken
- Chicken w/ coconut peanut sauce + rice noodles
- Chilled cucumber, dill + pink peppercorn crème fraiche soup
- Natural chicken with Kung Pao + lemon grass sauce
- Saigon beef lettuce wraps
- Arkansas bbq sauce
- Brine for pork or poultry
- Candied pecans
- Chile spiked mango chutney
- Pork and ginger dumplings
- Soy lime dipping sauce
- Shrimp dumplings
- Tikka masala sauce for chicken
- Mango and rosemary mojo
- Red Sangria
- Morroccan plum chutney
- Shrimp dumplings
We have just moved to the New Haven area and Zinc is quickly becoming our favorite restaraunt! We had a great time last night sitting at the bar and chatting with Amanda, Dave and Jeannette. They were lots of fun and we had great service. The crab cake was amazing! I would love to see the recipe! We look forward to experiencing other items on your menu.
I recently visited Ecuador where I had White Carrot Soup. I was thrilled to find your recipe on the website, but am concerned that in my small town I will not find white carrots (I don’t think I’ve ever seen them, and am not sure I knew they even existed!). It, in fact, I cannot find them, is there something that would be a close substitute? I am really looking forward to trying this soup.
Also, I am delighted to have found your website. Can’t wait to try other recipes.
Thanks.
Hi there–thanks for posting.
Parsnips are white and somewhat similar to a carro–they may be a great substitute.
Let me know how that works for you!
thanks, denise
I’ve been to Zinc many times over the past year+, and I’m going again next week. Would love to see your recipe for your pork dumplings. They were incredible! I checked the menu today and they are not on there and I was so looking forward to them…
Great place – keep the good food coming.
-Chris
Hi Chris,
Glad to hear how much you like the pork dumplings. I’m posting the recipe for you with the rest of the recipes here on the blog.
Also, the dumplings are still on the menu at CHOW, but aren’t on the menu at ZINC.
Let me know how they come out for you!
-D
Ate at your restaurant last night and it competes (and probably beats) anything in NYC!
Would love to see the recipe for the pureed cauliflower posted.
Thanks for a wonderful dinner!
Hi Randi,
Sorry for the delay. This is a really quick and easy recipe:
Ingredients
1 head cauliflower
1 onion
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon fresh chopped thyme
1 cup vegetable stock
1/4 cup dry white wine
Instructions
> Pull off green leaves and cut out core, then cut into 1″ pieces
> Saute onion in olive oil in a 3 qt stock pot
> Add garlic and cauliflower, thyme, stock and wine
> Let simmer until cauliflower is tender and almost all water is reduced
> Bring to a blender and blend until smooth, use excess stock if needed to get smooth texture
> You can serve once it is pureed or you can add a little mashed yukon gold potatoes, for a little more substance
> Serve with fish or chicken dishes.
Enjoy!
-D
I’ve noticed that your last few market menus have featured a delicious honey-vanilla ice cream with dessert! How do make that heavenly dish? Will you share the recipe? It was perfectly paired with your strawberry rhubarb crisp and I’m sure it will be fantastic with peaches too.
Hi Katie,
Sorry for the delay, but Alba, our pastry chef was away for vacation. But she’s back and now I have the recipe for you!
Yield 2 quarts
4 cups heavy cream
2 vanilla beans, split and beans scraped
1 cup honey
6 egg yolks
3 cups mascarpone
• Heat cream, honey and vanilla beans until boiling.
• Slowly temper the egg yolks by whisking in cream mixture.
• Return to stove, stirring constantly over medium low heat until the mixture is thickened and reaches 177 degrees (or until the mixture coats the back of a spoon).
• Strain mixture through a fine mesh strainer into a bowl set in an ice bath.
• Whisk in mascarpone.
• Once cooled, process in ice cream maker.
Hope that helps!
-D
Denise,
I live in NY and work in Fairfield county. Your restaurant was recommended to me by a colleague. I dined there last night with a client, and the food was outstanding. Would you share the recipe for the chick pea encrusted halibut as well as the dipping sauce served at the table accompanying the grilled focaccio bread?
I look forward to returning soon!
Continued success!!
Heather
Hi Heather,
Glad you liked it! I will try to get the recipe posted for you once I get back from vacation.
Thanks!
-D