No trip to Ann Arbor would be complete without a trip to Zingerman’s Deli on Detroit Street. A little far away from the normal student hangouts, but totally worth the trip. Mario Batali, American Chef who has been seen on Food Network’s “Iron Chef”, and will be seen on the upcoming new ABC series “The Chew“, has been seen at Zingerman’s in his signature shorts and orange Crocs. He has said Zingerman’s is “the center of my gastro-deli universe” and “Ahhhhh Zingerman’s…my temple of deliciousness.” Definitely think he is a fan! With an expanding deli menu, sandwiches, soups, salads, desserts, freshly baked bread, a kids club, and side dishes in their salad case, everyone can find something perfect to eat. The sandwich categories alone (about 70 sandwiches are on the menu) include corned beef, chicken, turkey, pork, beef, pastrami, fish, and vegetarian!
Every time I have been to Zingerman’s, without fail I get their #2…the Zingerman’s Reuben. This sandwich includes corned beef, Switzerland Swiss Cheese, sauerkraut, and Russian dressing on grilled, hand-sliced Jewish rye bread. Their sandwiches come in two sizes, the Nosher (Yiddish for “small eater”) and Fresser (Yiddish for “big eater”), and I always get the Fresser so I can have 2 meals. Complete my order with a new pickle (crunchy, cucumbery) and a side of their chunky applesauce, and I am one happy girl!
Zingerman’s also has a Bakehouse (3711 Plaza Drive), Roadhouse (2501 Jackson Ave), Creamery (3723 Plaza Drive), a catering company, and do orders by mail. If you are in the Ann Arbor area, these places are definitely worth the trip!
Make homemade Chunky Applesauce with THIS recipe from AllRecipes.com:
8 cups chopped, peeled tart cooking apples
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
In a Dutch oven (or large pot on stove) combine all the ingredients
Cover and cook over medium-low heat for 30 to 40 minutes or until apples are tender, stirring occasionally
Remove from the heat; mash apples (a potato masher works well) until sauce is desired consistency
Serve warm or cold
Growing up, one of my fondest memories is making pickles with my Aunt Marsha at her house…probably a reason why I have a jar or two of them in my fridge and why my family has a pickle ornament hanging on our Christmas tree every year. Follow THIS recipe from Epicurious.com for Garlic Dill Pickles.
8-10 small pickling cucumbers (about 3pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic
Cut a thin slice from the ends of each cucumber
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
And finally, HERE is the actual Reuben Sandwich recipe Zingerman’s uses.
Have you been to Zingerman’s? Whats your favorite menu item? Leave it in the comments below!