Searching4Zen

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  • Baked Pears with Pomegranate and Zinfandel

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    Ingredients Zinfandel 1 cup Pomegranate juice 1 cup (see comments below) Sugar ½ cup Cinnamon stick 1 Orange peel 2 t Bosc pears 6 Instructions Peel and core all the pears leaving them whole but flat bottomed. Mix sauce ingredients together Place pears in baking dish and pour the sauce over it Roast for one […]

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  • Bastilla

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    Ingredients: 2 tablespoons butter, melted 1 egg, beaten 2 boneless chicken breasts, poached and torn into bite size pieces 1/8 teaspoon saffron, dissolved in a teaspoon of boiling water ¾ teaspoon minced ginger root 1/8 teaspoon nutmeg ½ teaspoon cinnamon, divided 1 tablespoon sugar, divided 2 tablespoons golden raisins 2 tablespoons pine nuts Salt and […]

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  • B’stilla for a Crowd

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    Ingredients: 4 pounds chicken thighs and legs 3 cups water ½ cup butter 1 cup chopped parsley 1 large onion, grated 1 three inch cinnamon stick 1 teaspoon pepper ¾ teaspoon ground ginger ¼ teaspoon turmeric ¼ teaspoon saffron 3 sprigs cilantro ¼ cup oil 1 pound whole blanched almonds ½ cup powdered sugar 2 […]

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  • Veal Chops with Roasted Shallots, Arugula, and Polenta

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    Ingredients 1 cup olive oil or less, divided 1/2 cup fresh lemon juice 1/4 cup fresh thyme leaves 1 tablespoon coarse kosher salt 1 tablespoon ground black pepper 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched 18 small shallots, peeled, halved 1/4 cup balsamic vinegar 1 12-ounce package grape tomatoes 1/3 cup […]

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  • Asparagus Prosciutto Pizza

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    Ingredients: 1 tablespoon olive oil 1 red onion, thinly sliced Salt and pepper Dough for pizza ¼ pound goat cheese, crumbled 6 asparagus spears, ends trimmed, lightly blanched and cut into 2 inch pieces 2 tablespoons Parmigiano 1 tablespoon chopped oregano 4 to 6 paper thin slices of prosciutto Instructions: Sauté onion slices in oil […]

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  • Potato Tart from the Auvergne

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    Though hearty and filling, this potato tart manages to be elegant as well. Serve with a vegetable gratin and a simple country red wine.

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  • Andre Le Saint’s Zucchini Gratin

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    Make sure the zucchini you get are firm and unblemished. They will give you that wonderfully elusive, nutty flavor!

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  • Chilies en Nogada

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    Here is the simplest recipe that I have used for making Chiles en Nogada. It is an adaptation from one by Rick Bayless, with some of my notes added in parenthesis. In The Best of Quintana, Patricia Quintana offers a recipe serving 16 people that is so formidable it may b e directly from those in nuns in Puebla who were celebrating Iturbide’s saint’s day. Believe me, you will prefer using the following.

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  • Baja Fish Tacos

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    Ingredients: Baja Fish Tacos Juice of one lime 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1 tablespoon chile powder 1 1/2 teaspoon crushed dried oregano leaves 1 teaspoon dried cumin powder 1/2 teaspoon salt Canola oil for frying 8 7″ corn […]

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  • Baked Rigatoni with Sausage Meatballs and Broccili Rabe

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    Ingredients For the tomato cream sauce 2 tablespoons extra-virgin olive oil 1 onion, diced 1/4 cup vodka 1 sixteen-ounce can tomato sauce 1 twenty-eight-ounce can plum tomatoes, cut into pieces, with juice 1 1/2 cups heavy cream 4 sprigs fresh oregano 4 sprigs fresh thyme For the meatballs 2 pounds sweet Italian sausage, removed from […]

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