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Tagliatelle Bolognese
3 ½ hoursComments Off on Tagliatelle BologneseIngredients ½ cup olive oil 4 stalks celery, diced 4 carrots, peeled and diced 2 cups diced onion 1 ½ pounds ground meat (preferably equal parts beef, veal and pork) 2 links fresh sweet Italian sausage, casings removed and discarded 6 cloves of garlic, minced, finally diced or zested with a Microplane zester 1 cup […]
Recipe by Jon -
Ricotta Pasta Alla Vodka
45 minsComments Off on Ricotta Pasta Alla VodkaIngredients Kosher salt 1 tablespoon olive oil 4 slices thick-cut bacon (6 ounces), coarsely chopped 1 ½ teaspoons red-pepper flakes 1 teaspoon dried oregano 4 large garlic cloves, crushed but left whole 1 medium yellow onion, finely chopped Freshly ground black pepper 5 tablespoons tomato paste, preferably double-concentrated ½ cup vodka, depending on how boozy […]
Recipe by Jon -
Orzotto Alla Carbonara
35 minutesComments Off on Orzotto Alla CarbonaraThis carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery […]
Recipe by Jon -
Bang Bang Shrimp Linguine
45 minsComments Off on Bang Bang Shrimp LinguineIngredients 12 ounces linguine ¼ cup mayonnaise 2 tablespoon chili paste 2 cloves garlic, crushed ¾ pound shrimp, peeled ¼ teaspoon salt ⅛ teaspoon cayenne pepper 1 teaspoon garlic powder 1 tablespoon vegetable oil 1 lime peel zested ¼ cup green onion, chopped ¼ cup cilantro, minced red chili flakes, for garnish Instructions Cook pasta […]
Recipe by Jon -
Mushroom and Gruyère Crostata
30 minsComments Off on Mushroom and Gruyère CrostataWHY THIS RECIPE WORKS Using store-bought pie crust is easier than making your own. Browning the mushrooms and leeks in the skillet gives the tart depth of flavor. INGREDIENTS 1 (9-inch) pie dough round 2 tablespoons extra-virgin olive oil 1 small portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick […]
Recipe by Jon -
New England Bar Pizza
1 ½ hours plus 2 to 2 ½ hours for risingComments Off on New England Bar PizzaUPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in February of 2023. Note that the recipe will differ from the video; follow the recipe. Bar pizza is baked in well-seasoned rimmed pans, with the dough forming a thin lip up the […]
Recipe by Jon -
SPAGHETTI ALL’ASSASSINA
35 minsComments Off on SPAGHETTI ALL’ASSASSINAFROM CNN’S STANLEY TUCCI’S SEARCHING FOR ITALY SERIES Servings: 4 Prep: 10 min Cook: 25 min Total: 35 min Difficulty: Simple. Just keep your eyes on the pan. Crispy, spicy and deeply tomato-ey flavor from a whole new technique for cooking Spaghetti. INGREDIENTS 320 g spaghetti (12oz) (Finer spaghetti is better.) 2 ½ cups of […]
Recipe by Jon -
Mexican Chorizo
15 minsComments Off on Mexican ChorizoNotes Ingredients 1 pounds ground pork fatty is best, or use ground beef or other ground meats ½ pound pork fat 2 tablespoons paprika 1 teaspoon cayenne 1 tablespoon ancho powder 1 tablespoon guajillo powder 1 tablespoon garlic powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon coriander ½ teaspoon Mexican cinnamon ½ teaspoon […]
Recipe by Jon -
Pâté de Campagne
Comments Off on Pâté de CampagneIngredients 125 g (4.4 oz) chicken/pork livers 200 g (7 oz) pork belly 100 g (3.5 oz) pork scotch or shoulder 100 (3.5 oz) pork fat (fat back) 1 whole egg 50 ml (1.7 fl oz) milk or cream 30 g (1 oz) onions (finely diced) 20 g (0.7 oz) shallots (finely diced) 2 tbsp […]
Recipe by Jon -
Shrimp Stock
Comments Off on Shrimp StockOnce you make this stock, I’ll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock. Ingredients 1 pound (about 8 cups) shrimp shells and heads 2 tablespoons […]
Recipe by Jon