Searching4Zen

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  • Osso Buco (Italian Braised Veal Shanks)

    4 hours
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    Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off. […]

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  • Pressure Cooker Beef Short Ribs With Red Wine and Chile

    1 hour
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    Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could […]

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  • Charred Chicken with Sweet Potatoes and Oranges

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    Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we’ve tried it, we don’t, either. – bon appétit. Ingredients 4 skin-on, bone-in chicken thighs Kosher salt 4 garlic cloves, finely grated 3 tablespoons fresh lemon juice, divided 5 tablespoons olive oil, divided […]

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  • Chicken-Tarragon Pot Pie

    1 hour 30 minutes
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    This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute […]

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  • Poulet à la Normande

    1 hour
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    This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get […]

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  • Beef Bourguignonne Pot Pie

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    Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts. Ingredients 3 tablespoons olive oil ½ cup plus 1 tablespoon all-purpose flour, plus more Kosher salt and freshly ground black pepper 1½ pounds boneless beef chuck, cut into 2-inch pieces 3 slices bacon cut […]

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  • Caneton Rôti Sauce Olives et Ports (Roast Duckling with Olives and Port)

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    At Aux Charpentiers, all the meat is carved from the bone in slices and presented on a platter surrounded by the sauce and accompanied by steamed baby potatoes. You might prefer to cut the duckling into four pieces and surround them with sauce, or to carve the crispy brown bird at the table and serve […]

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  • Chicken Marbella

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    This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer. The overnight marination is […]

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  • Chocolate Mousse

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    The deepest, darkest, richest chocolate mousse we’ve ever met-filled with secrets. – Silver Palate Ingredients 1 ½ pounds semisweet chocolate chips, I prefer to use solid 70% chocolate finely chopped ½ cup prepared espresso coffee ½ cup Grand Marnier 4 egg yolks 2 cups heavy cream, chilled ¼ cup sugar 8 egg whites Pinch of […]

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  • Riso e lenticchie (Rice and Lentils)

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    Instructions 250g (8 oz) dried lentils, soaked overnight (see Notes) 250g (8 oz) rice (see Notes) 75g (3 oz) pancetta, diced 1 medium onion, finely chopped 1-2 cloves of garlic, finely chopped 2-3 canned tomatoes, chopped or simply crushed in your hand (optional) A small sprig of fresh rosemary (optional) Lard or olive oil Broth […]

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