Searching4Zen

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  • Anne’s Goat Cheese Gratin

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    Ingredients: Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish About 10 ounces (300 g) soft goat cheese or a mix of rind less soft goat and cow or sheep’s milk cheese, cubed 2 teaspoons minced fresh hyssop leaves 2 teaspoons fresh rosemary leaves 2 teaspoons […]

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  • Anaheim Chili Con Queso Soup

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    Ingredients: 1 cup chicken stock 1 medium onion, chopped fine 3 Tablespoons butter 6 mild green chilies, Anaheim, roasted, seeded and chopped fine (or use one 6 ounce can mild green chilies) 6 ounces cream cheese, cut into chunks 2 pounds Italian plum tomatoes, peeled, seeded and chopped fine (or 2 fourteen ounce can plum […]

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  • Almond-Coated Goat Cheese, Frisee and Belgian Endive Salad

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    Ingredients: ½ cup sliced almonds, lightly toasted ¼ cup live oil 1 eight ounce log goat cheese 1 head frisee 2 heads Belgian endive 1 ½ tablespoon sherry vinegar Salt and pepper to taste Instructions: Preheat oven to 375.  Place almonds and oil in separate shallow dishes. Using dental floss, slice cheese into about 1 […]

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  • Almond Crusted Chicken Breast with Grapes over Angel Hair

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    Ingredients: 2 to 3 boneless skinless chicken thighs flattened to ¼ inch thick Flour Salt and pepper 2 eggs, beaten 1 ½ cups sliced natural almonds 3 – 4 tablespoons oil 3 – 4 tablespoons minced shallots ½ cup apple brandy ½ cup cream ½ to 2/3 cup seedless green or red grapes, halved lengthwise […]

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  • Almond Crescents

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    Ingredients: ½ cup soft butter ½ cup soft margarine 1/3 cup sugar 2/3 cup ground blanched almonds 1 2/3 cup sifted flour ¼ teaspoon salt Decoration 1 cup powdered sugar Instructions: Mix the butter, margarine, sugar and ground almonds till a smooth paste is formed. Add the sifted flour and salt a little at a […]

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  • Olive Oil Poached Albacore Tuna, Remoulade and Cheddar Cheese

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    INGREDIENTS 1 (3-inch) branch fresh rosemary 2 bay leaves 1/2 lemon, cut into 4 (1/2-inch-thick) slices 12 ounces fresh albacore tuna, sliced into 3/4-inch-thick fillets 2 cups extra-virgin olive oil 2 teaspoons (preferably kosher) salt 1/2 teaspoon freshly cracked black pepper 1 recipe remoulade made with olive oil from the poached tuna (recipe follows) Salt […]

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  • Roasted Red Pepper Tart

    1 hr 15 mins, plus 3 hrs chilling, baking, and cooling time
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    A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine […]

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  • Honey Chipotle Lime Salmon

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    Copper River salmon has been on sale at the store recently and I just couldn’t resist. I mean, it’s still expensive in comparison to other protein you can purchase but it’s just so good! The color of the fish is beautifully vibrant. Not to mention ordering salmon at a restaurant would still be at least […]

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  • Asian Peanut Noodles

    30 minutes
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    This is a fast, basic version of Asian peanut sauce and noodles. The sweet, salty, spicy, and sour flavors of soy sauce, fish sauce, peanut butter, jalapeño, and lime juice are blended up to make the sauce, which is then simply poured over cooked noodles and fresh veggies, for a quick weeknight meal. Add any […]

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  • Tomato Confit

    1 hour
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    Don’t be fooled by the fancy-sounding name—these slow-roasted tomatoes are a breeze to prepare, and add a sweet punch to a burger, sandwich, salad, or pizza. Game plan: The tomatoes will last for up to 5 days if kept covered in the refrigerator. INGREDIENTS 1 pound Roma tomatoes (about 5 medium tomatoes) 2 tablespoons olive […]

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