Searching4Zen

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  • Tarte Saint-Germain

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    Ingredients 4 tablespoons (½ stick) unsalted butter 6 leeks, trimmed, well washed, and thinly sliced 2 eggs 2 egg yolks 1 cup half-and-half 1 cup heavy cream Salt and freshly ground black pepper, to taste Freshly grated nutmeg (optional) One 9 inch shell of Pâte Brisée (page 408 of The Silver Palate), partially baked (see […]

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  • Salad With Anchovy-Mustard Vinaigrette

    10 minutes
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    Author’s Note Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it’s tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing […]

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  • Chocolate, Prune and Rum Cake

    1 hour 20 minutes
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    Ingredients 9 tablespoons salted butter (1 tablespoon softened) 8 ounces pitted prunes (about 11⁄2 cups), finely chopped 1/3 cup dark rum 1 tablespoon molasses 12 ounces bittersweet chocolate, finely chopped 6 large eggs, separated 1/3 cup plus 1⁄4 cup white sugar 1⁄2 teaspoon kosher salt Instructions Heat the oven to 325°F with a rack in […]

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  • Chicken Marsala With Mushrooms and Shallots

    40 minutes
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    Author’s Notes Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that’s just like the best restaurant pan sauces—along with a few […]

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  • Instant Pot Chicken Stock

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    Ingredients 1 rotisserie chicken carcass 1 yellow onion 1-2 carrots 1-2 stalks celery 2 cloves garlic 2 bay leaves Freshly cracked pepper or whole peppercorns 1 tsp apple cider vinegar 8 cups water ½ tsp salt, or to taste Instructions Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté […]

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  • Brandade de Morue (Whipped Salt Cod Spread)

    1 hour 15 minutes, plus 24 hours soaking
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    Notes Potato is a common, but optional, ingredient in this spread. Using it creates brandade with a milder flavor and softer, creamier texture; it also yields a greater quantity of brandade by acting as a filler. If you decide to omit it in favor of a brandade with a more assertive salt-cod flavor and toothsome […]

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  • Linguine And Clams

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    Ingredients 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more 12 garlic cloves, divided 4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces 2 tablespoons plus ¼ cup olive oil, plus more for serving 2 teaspoons finely grated lemon zest 2 oil-packed anchovy fillets (optional) ½ teaspoon crushed red […]

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  • Gratin de Pâtes aux Lardons, Champignons et Reblochon

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    Ingredients 300 g de pâtes (pasta) 200 g de lardons (bacon) 500 g de champignons de Paris (mushrooms) 1 reblochon 10 cl de crème beurre (butter) sel, poivre (salt, pepper) Instructions Preheat the oven to 200° C (th.6-7). Pour water into a large saucepan over the heat. Salt and bring to a boil. Throw in […]

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  • Gratin de Poireaux au Reblochon

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    Ingredients 4 leeks 2 shallots 1 little Reblochon 2 tablespoons of fresh cream Salt, pepper Butter Instructions Cut the leeks into slices and cook for 10 minutes in a saucepan of salted water. Drain well. Sauté the minced shallots in hot butter and add the leeks. Pour in the cream. Mix well. Arrange the leek […]

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  • Lamb Belly alla Piastra with Pan-Roasted Pumpkin and Poached Yukon Potatoes

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    Ingredients 1 5-pound lamb belly, breastbone removed and rib bones trimmed to 2 inches. 1 yellow onion, cut in half and sliced into ¼-inch thick slices 1 quart chicken stock Extra-virgin olive oil, about 3 cups total 1 bunch fresh mint, three springs reserved 3 sprigs fresh rosemary 2 lemons, zested and juiced 1 small […]

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