RECIPES

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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22 Responses

on January 20, 2008 at 3:44 pm | Reply Loreena Sadowski

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.
on January 4, 2009 at 3:58 pm | Reply M L Wallace

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.
on January 9, 2009 at 4:57 pm | Reply Denise Appel

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
on March 5, 2009 at 9:18 pm | Reply Chris

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
- on March 19, 2009 at 4:27 am | Reply Denise Appel
  
  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
on May 29, 2009 at 5:59 pm | Reply Randi

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!
- on June 8, 2009 at 5:34 pm | Reply Denise Appel
  
  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
on July 1, 2009 at 8:50 pm | Reply Katie

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.
- on July 29, 2009 at 2:54 am | Reply Denise Appel
  
  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
on July 2, 2009 at 4:32 pm | Reply Heather

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
- on July 29, 2009 at 2:56 am | Reply Denise Appel
  
  Hi Heather,
  
  Glad you liked it! I will try to get the recipe posted for you once I get back from vacation.
  
  Thanks!
  -D
on April 19, 2010 at 12:00 am | Reply Lenore

Your Tres Leches cake is amazing!!!! Is the recipe available?
Thanks.
- on May 20, 2010 at 5:57 pm | Reply Denise Appel
  
  Hi Lenore,
  
  Sorry for the delay. It’s been crazy around the restaurants with New Haven Restaurant week, our Pizza Pie Contest and more.
  
  I am going to post this in the recipes section too, but wanted to make sure you saw it.
  
  Tres Leches-From ZINC Restaurant
  This cake yields a half sheet tray or 15 individual tres leches cakes cooked in 4 oz disposable aluminum muffin tins. You could also make the milk mixture and just soak any boxed yellow cake mixture. Just make sure the milk mixture is hot when it is poured over the warm cake or cakes. They both need to be warm so the cake absorbs the liquid more efficiently.
  
  Sponge Cake (Genoise)
  YIELD: 2LB 14 OZ
  10 oz eggs
  6 oz sugar
  6 oz cake flour (a.p. flour works fine as well)
  .25 oz baking powder
  1 tsp vanilla extract
  
  • Preheat oven to 350 F.
  • Warm eggs to 90 F while whipping over a hot water bath.
  • Beat the eggs, vanilla, and sugar in a mixer on high speed for at least 15 minutes until the eggs have almost tripled in size. Whip until the eggs are at the ribbon stage.
  • Fold in the sifted cake flour and baking powder in 3 to 4 stages very gently so the foam is not deflated.
  • Immediately put batter in pan or greased muffin tins (fill ¾ of the way) and bake for 15 to 20 minutes, or until the tops are browned and a toothpick comes out clean when poked into the cake.
  • Poke holes into cake while still hot with paring knife or skewers and pour warm milk cream mixture over warm cake. If baking individually pour 2 oz (1/4 cup) hot milk mixture over each individual cake.
  • Cool cake or cakes to room temp and then wrap tightly and refrigerate.
  • Cut cake or unmold mini cakes right before serving.
  
  Tres Leches
  YIELD: 831 G / 1 LB 13.31 OZ
  1 pint heavy cream
  1 can 5oz evaporated milk
  1 can 14 oz sweetened condensed milk
  1 t cinnamon
  1 tbsp optional banana liquer
  
  Combine ingredients in a large pot and bring to a boil while whisking constantly to avoid burning bottom. Cool to 100 F and add to cake.
on November 7, 2010 at 7:37 pm | Reply Liz Dickinson

Hi Denise. We had an amazing dinner at Zinc on Nov. 4 and I wonder if you could share the absolutely stunning soup of the day which was “Creamy Carrot, Celeriac, and Mustard Green.” I loved it so much that I’d like to make it for Thanksgiving (and of course, many other times too)!
on November 8, 2010 at 6:20 pm | Reply Denise Appel

Hi Liz,
Thank you so much. It is great, and would be a perfect side on Thanksgiving! Heres the link to where i posted the recipe. http://deniseappel.com/recipes/ Its at the bottom. Enjoy and let me know how it turns out for you!!!

-D
on April 18, 2011 at 5:26 pm | Reply Gwen Schrader

We moved away from New Haven to Madison, WI three years ago and truly miss your duck nachos. Any chance you would be willing to share your recipe? I’ve searched online for anything similar and have never seen it anywhere else. We used to hit Zinc for appetizers – the nachos and drinks – 33 Import – both of which we’ve never found anywhere else!
Best,
Gwen
on August 27, 2011 at 4:43 pm | Reply Laura Haker

Hello Denise:

I had the Grilled Shrimp/Tomatillo/Almond+Lime Gazpacho/Avocado+Cilantro small plate and it was truly delicious. Is there a recipe?

Thanks,
Laura
- on September 9, 2011 at 4:08 pm | Reply Denise Appel
  
  Hello Laura,
  
  We just uploaded the Green Gazpacho recipe you asked about. Glad you enjoyed it, let us know how it turns out if you try it at home.
  
  http://deniseappel.com/recipes/green-gazpacho/
on September 9, 2011 at 6:29 pm | Reply Liz Dickinson

Please post the recipe for your Roasted Corn + Poblano Pepper Soup with Fried Leeks. It was one of the most delicious soups I’ve ever had!
- on September 16, 2011 at 2:19 pm | Reply Denise Appel
  
  Hi Liz,
  
  Glad to hear you loved the dish! We just posted the soup in the recipes section, but here is the direct link, http://deniseappel.com/recipes/corn-poblano-soup/
  
  Enjoy!
on September 20, 2011 at 3:15 am | Reply Gwen

Please post your duck nachos recipe. They are fantastic.
- on September 23, 2011 at 7:28 pm | Reply Denise Appel
  
  Hello Gwen,
  
  We are celebrating our 12th birthday this week, and we can’t think of a better recipe to share with everyone but their favorite duck nachos! Hope you enjoy them!

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