Searching4Zen

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  • Tarragon Chicken With Sherry Vinegar Onions

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    Author’s Notes Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the […]

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  • Soupe a L’Ail

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    Ingredients 1 litre of chicken stock 8 cloves of garlic, minced (you can add more if you like) 75g duck fat 2 eggs, separated 1 bouquet garni (2 sprigs of thyme, parsley and a bay leaf tied with string) salt & pepper 4 slices of stale bread toasted or croutons 75g of grated Gruyère cheese Instructions […]

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  • Beef Bourguignon

    2 1/2 hours, plus marinating
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    Author’s Note Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. […]

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  • Chicken With Mixed Mushrooms and Cream

    1 hour 15 minutes
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    Author’s Note This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something […]

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  • Asparagus Mimosa

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    Ingredients 1 tablespoon white-wine vinegar 2 teaspoons Dijon mustard ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 3 to 5 tablespoons extra-virgin olive oil Parsley, fresh, chopped up finely About 5 large white asparagus or 8 small green ones per person Large pinch of sugar Knob of butter 2 hard boiled eggs Instructions Whisk together vinegar, […]

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  • Perfect Pan-Seared Steaks Recipe

    1 hour
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    Ingredients 2 bone-in ribeye steaks, at least 1 1/2-inches thick, about 1 pound each (see note above) Kosher salt Freshly ground black pepper 2 tablespoons oil 2 tablespoons butter A few thyme sprigs and sliced shallots (optional) Instructions Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for […]

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  • Duck With Port-Cherry Sauce

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    Ingredients 1 cup soy sauce 1 cup Sherry 4 6-ounce duck breast halves 12 frozen dark sweet cherries, thawed, halved 1 cup chicken stock or canned low-salt chicken broth 1 cup beef stock or canned beef broth ½ cup ruby Port 1 fresh thyme sprig 1 teaspoon cornstarch dissolved in 2 teaspoons water ¼ cup (½ stick) butter, […]

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  • Grilled Oregano Chicken

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    Author’s Note The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh. Ingredients 10 oil-packed anchovy fillets, finely chopped 4 garlic cloves, finely grated 1½ cups green olives (such as Castelvetrano), plus ½ cup brine […]

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  • Asparagus Milanese With Speck and Black Truffles

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    Ingredients 1 ounce speck vinaigrette (see below) 5-7 spears of asparagus, blanched 1 large egg 1 small chunk Parmigiano Reggiano 1 small black summer truffle For the Speck Vinaigrette 6 slices speck, thinlly sliced ½ red onion, finely chopped 1 tablespoon whole grain mustard 3 tablespoons red wine vinegar 1 cup extra virgin olive oil Rendered speck fat […]

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  • Pasta alla capricciosella (Pasta with Squid, Mushrooms and Peas)

    1 hour
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    Ingredients For 400g (14 oz.) spaghetti, bavette or linguini (or other long pasta of your choice) 500g (1 lb) baby squid, cleaned and roughly chopped (see Notes) 2-3 cloves of garlic, peeled and slightly crushed Olive oil White wine 200g (7 oz) cherry or grape tomatoes, split in half (see Notes) 100g (3-1/2 oz) mushrooms, […]

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