Searching4Zen

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  • 4-3-2-1 Spice Rub

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    Ingredients 4 tablespoons kosher salt 3 tablespoons brown sugar 2 tablespoons sweet paprika 1 tablespoon cayenne pepper Instructions Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer. Source: Epicurious

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  • Layered Vegetable Torte

    1 hour
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    Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint […]

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  • Classic Parisian Croissants

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    Ingredients Butter Block (Beurrage) 1 ¼ pound (567 grams) of quality unsalted butter Mixing the Dough (Detrempe) 2 large eggs, beaten 16 ounces (454 g) water at about 90° F (32.2° C) 2 ¾ teaspoons (12 g) instant or osmotolerant yeast ⅓ cup (28 g) nonfat dry milk powder 6 ¾ cups (957 g) unbleached all purpose flour 3 tablespoons […]

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  • Chicken in a Bread Crust (Poulet Cuit Dans du Pain)

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    This is a very impressive dish, which I got from Régine Sibelle, one of the best known producers of poulets de Bresse. This dish is native to the Bresse area, generally considered a part of Burgundy, where the famous Bresse chickens, their white plumage shining in the sun, run, peck, and build up considerable flesh […]

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  • Beef Burger Patties

    30 minutes
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    Ingredients 1½ pounds beef chuck, cut into 1-inch pieces and chilled ½ pound beef brisket, cut into 1-inch pieces and chilled 6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled Kosher salt and freshly ground black pepper, to taste Vegetable oil, for greasing Buns and toppings, for serving Instructions Using a meat […]

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  • Paprika-Glazed Baby Back Ribs

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    Ingredients 4 pounds baby back pork ribs 6 garlic cloves chopped 1 ½ cups dry red wine ½ cup water 2 tablespoons sweet paprika 3 tablespoons sherry vinegar 2 tablespoons brown sugar 1 tablespoon kosher salt Instructions Divide the ribs between two large Ziploc bags. In a bowl, stir together the remaining ingredients and pepper to taste, pour […]

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  • Espresso Milkshake

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    Rich espresso perfumes this decadent milkshake from Supercrown Coffee Roasters Ingredients 1¾ cups (9 ounces) vanilla ice cream 2 ounces espresso 2 ounces whole milk ¼ teaspoon fine coffee grounds Pinch flaky sea salt Instructions In a blender, combine all the ingredients and blend until smooth. Pour into a glass and serve with a straw. […]

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  • Steak with Mustard Butter

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    Ingredients Steak 2 (8-ounce/225g) rib-eye steaks ½ teaspoon hickory-smoked salt, sea salt, or kosher salt ¼ to ½ teaspoon chipotle chile powder 1 teaspoon finely chopped fresh cilantro or fiat-leaf parsley Vegetable oil or clarified butter Freshly ground black pepper Beurre de Moutarde (Mustard Butter) 2 tablespoons unsalted butter, at room temperature 2 teaspoons dry mustard or […]

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  • 24 to 48 hour Pizza Dough

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    Timetable Bulk fermentation 2 hours Divide, shape and cover dough 10 minutes Second fermentation 16 to 48 hours refrigerated Sample Schedule Mix the dough at 7p, shape into dough balls at 9p, cover and refrigerate, make pizza the next evening (optimal) or the day after that (still very good). Ingredients Water 350 grams (1 ½ cups) Fine sea Salt 13 grams (Scant 2 ½ teaspoon) […]

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  • Enzo’s Pizza Dough

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    Timetable Bulk fermentation 20 minutes Divide, shape and cover dough 10 minutes Second fermentation 10 hours Sample Schedule Mix the dough at 9a, rest for 15 minutes, knead for 5 minutes, divide and shape into dough balls at 9:40a, make pizza that evening anytime after 8p. Ingredients Water 350 grams (1 ½ cups) or for for a single ball 116 grams (scant […]

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