Searching4Zen

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  • Portobello Patty Melts

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    Author’s Notes This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across […]

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  • Grilled Poussin with Shallot-Balsamic Butter

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    Author’s Notes Wonderfully aromatic, this French-inspired dish will make you say ooh la la. A poussin is a young, tender chicken that weighs about 1-¼ lb. If you can’t find them, you can substitute other small birds (see tip). Balsamic glaze is available at most supermarkets near the vinegar. Source: Fine Cooking Ingredients For the […]

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  • Arugula Salad With Grilled Apricots and Pistachios

    15 minutes
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    Author’s Notes Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so […]

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  • Potato, Roquefort and Hazelnut tart

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    Ingredients 1 shortcrust pastry 100g / 4oz lardons 500g / 17oz potatoes, peeled 1 medium onion, diced 200g / 8oz Roquefort 200ml / (¾ cup plus 2 tablespoons) heavy cream 75g / 3oz grated Gruyère 1 handful of hazelnuts, roughly crushed Salt and freshly ground black pepper Instructions Take the dough out of the fridge and […]

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  • Pêches au vin rouge épicé

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    Ingredients 3 dl de bon vin de Bordeaux Le jus de deux oranges Le zeste d’une orange 60 g de sucre fin 2 clous de girofle une pincée de cannelle Quelques baies roses Quelques cosses de poivre de Sichuan 5 pêches blanches ou jaunes (selon vos préférences) Une poignée de cerises (ou de framboises). Instructions […]

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  • Garlicky Chicken With Lemon-Anchovy Sauce

    25 minutes
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    Ingredients 1 ¼ pounds boneless, skinless chicken thighs (4 to 5 thighs) 1 teaspoon coarse kosher salt Freshly ground black pepper 6 garlic cloves, smashed and peeled ¼ cup extra-virgin olive oil 5 anchovy fillets 2 tablespoons drained capers, patted dry 1 large pinch chile flakes 1 lemon, halved Fresh chopped parsley, for serving Instructions […]

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  • Sauce Ravigote

    10 minutes
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    Ingredients 1⁄4 cup aged red wine vinegar 1 tbsp. Dijon mustard 1⁄2 cup cooking stock from Tête de Veau or beef stock Kosher salt and freshly ground black pepper Pinch of cayenne 1 cup sunflower oil 1 cup minced chives 3⁄4 cup finely chopped parsley 1⁄2 cup minced chervil 1⁄2 cup minced tarragon 1⁄4 cup […]

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  • Nutella-Swirled Banana Bread

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    Ingredients 1 ½ cups flour, plus a little more to flour the pan 1 cup sugar 1 teaspoon baking soda ¾ teaspoon kosher salt 2 eggs, lightly beaten ¼ cup vegetable oil 3 ripe bananas, mashed (about 1 cup mashed banana) ½ cup Nutella, or your favorite chocolate hazelnut spread Instructions Preheat oven to 350° F. Spray a 8 ½ inch x 4 ½ inch […]

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  • Strawberry Malted Milk Ice Cream

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    Ingredients For the ice cream base 6 egg yolks 1 cup malted milk powder ¼ cup sugar 3 cups half and half (however I use 1 pint of heavy cream and the remainder with whole milk) For the strawberry purée 1 ½ pints strawberries (3 cups), preferably organic, hulled and halved or quartered 4  Tbs. sugar 2 […]

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  • Harissa Aioli Recipe

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    Ingredients 1 recipe two-minute aioli 3 tablespoons harissa paste Extra-virgin olive oil, for drizzling Instructions Combine aioli and harissa in a small bowl and stir until roughly combined. Drizzle with olive oil and serve with grilled vegetables, meats, or sandwiches. Aioli can be stored in a sealed container in the refrigerator for up to 2 […]

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