Searching4Zen

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  • Soufflé-Stuffed Crêpes with Roquefort Cheese and Walnuts

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    Ingredients For the buckwheat crêpes 1 cup (120g) buckwheat flour 1 teaspoon fine sea salt 2 eggs, lightly beaten 1¼ cups (300ml) milk 1 tablespoon water 4 tablespoons (60g) butter (for beurre noisette) 4 tablespoons (60g) clarified butter OR vegetable oil For the Mornay sauce 2 tablespoons (30g) butter ¼ cup (30g) all-purpose flour 1 […]

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  • Asparagus Salad with Creamy Dijon Mustard Sauce and Chopped Hard-Boiled Eggs

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    Ingredients For the Salad 3 large eggs 2 bunches thick asparagus spears, bottom ends trimmed 1 tablespoon minced fresh chives, for garnish For the Sauce ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s 2 tablespoons Dijon mustard 2 tablespoons water 1 tablespoon red wine vinegar Pinch salt A few grinds freshly ground black better […]

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  • Ludo Lefebvre’s Omelet

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    You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro. This is part of BA’s Best, a collection of our essential recipes. Check out the step-by-step here and watch the video here. – From Bon Appétit magazine. Ingredients 2 large eggs 2 tablespoons unsalted European-style butter (such […]

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  • Slow Cooker Double French Onion Soup

    5 hours 15 minutes
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    Ingredients 2 pounds sweet white onions (such as Vidalia), halved and thinly sliced (2 large onions) ¾ pound shallots, thinly sliced (8 to 10 small shallots) 2 thyme sprigs 1 garlic clove, smashed 1 bay leaf 3 tablespoons unsalted butter ¾ teaspoon kosher salt, plus more to taste 8 cups low-sodium beef broth Freshly ground […]

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  • Carrot Pizza with Fontina and Red Onion

    1 hour
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    Ingredients For the carrot purée 2 tablespoons olive oil ½ medium onion, chopped ½ pound carrots (about 3-4 medium carrots), peeled and thinly sliced ½ cup white wine ½ teaspoon kosher salt ¼ cup mascarpone ⅛ teaspoon cayenne pepper For the pizza ½ pound prepared pizza dough, room temperature All-purpose flour (for surface) Olive oil (for brushing) 8 ounces Fontina cheese, grated […]

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  • Salade de Chevre Chaud Marine (Warm Salad of Grilled Marinated Goat’s Cheese)

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    Ingredients 8 small firm-textured goat’s cheeses, such as chèvre du Larzac 2 liters (3 1/2 pints) walnut oil 1 bunch of rosemary 1 bunch of basil a few sprigs of thyme a few bay leaves salt and freshly ground pepper 2 frisée lettuces 2 heads of radicchio 1 bunch each of chervil, tarragon and chives […]

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  • French Onion Strata (Savory Bread Pudding)

    1 hour 15 minutes
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    Author’s Notes The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast, lunch, or dinner. The secret: more bread, less liquid. – Emily and Matt Clifton for Serious Eats. Why it works Caramelizing the onions develops their sweet flavor and deep brown color. A generous […]

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  • Cubano Sandwich

    40 minutes, plus marinating and resting time
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    Ingredients For the Roast Pork 2 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon lime juice 1 tablespoon light brown sugar 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon smoked paprika ½ teaspoon ground cumin 2 garlic cloves, smashed 1 pound pork tenderloin For the Cuban Sandwich Four 8-to-10-inch Cuban […]

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  • Spicy Roasted Broccoli Pasta

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    Author’s Notes Think of this as the sheet pan version of a classic, cheese-covered pasta bake. It’s got all the elements of the usual casserole — the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled […]

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  • Slow-Cooker Cassoulet

    5 to 7 hours
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    Author’s Notes Many look down their noses at the slow cooker, but it’s perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in […]

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