Searching4Zen

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  • Pan-Seared Salmon With Celery, Olives and Capers

    45 minutes
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    The salsa that I spoon over the salmon here is an explosion of contrasting flavors – sweet, salty and sharp – common in Sicilian cooking. I like serving this with sautéed greens and some bread. – Yotam Ottolenghi for NY Times Cooking Ingredients ⅔ cup/100 grams currants Generous pinch of saffron 4 salmon fillets (about […]

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  • Creamy Potato Gratin With Smoked and Fresh Salmon

    1 ½ hours
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    Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from […]

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  • Broccoli Bolognese with Orecchiette

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    Ingredients 1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 garlic cloves, smashed 12 ounces fresh Italian sausage (about 3 links), casings removed Crushed red pepper flakes 12 ounces orecchiette 3 tablespoons unsalted butter, cut into pieces […]

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  • Creamy Pappardelle with Leeks and Bacon

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    Ingredients 2 tablespoons olive oil 1 tablespoon unsalted butter 4 slices thick-cut bacon, cut into ½ inch pieces 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise Kosher salt ¾ cup heavy cream 2 teaspoons chopped fresh thyme 1 pound pappardelle or fettuccine 1 cup finely grated Parmesan or Grana Padano Instructions […]

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  • Bucatini with Chicken Confit

    3 hours plus overnight curing
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    Recipe adapted from Kevin Adey, Faro, Brooklyn, NY Ingredients For the Chicken Confit One 3-pound chicken, quartered 2 tablespoons kosher salt ½ tablespoon thyme leaves 1 teaspoon freshly ground black pepper 4 cups duck fat, melted For the Bucatini Kosher salt, to taste 1 pound dried bucatini ¼ cup olive oil, plus more for garnish […]

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  • Salmon With Anchovy-Garlic Butter

    25 minutes
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    Author’s Notes Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter […]

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  • Fritto Misto di Mare

    45 minutes
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    Ingredients A total of 2-2.5 kilos (4-5 lbs) of mixed seafood, which should, at a minimum, should include: Jumbo shrimp Squid Plus, if you like, one or more of the following: Fresh sardines or smelts or other tiny fish Scallops Soft shell crabs Crayfish Instructions Prepping the seafood: The shrimp (as well as other crustaceans […]

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  • Fig And Armagnac Conserve

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    Ingredients ¼ cup water ¾ cup sugar 1 lb(s) fresh black fig, ends trimmed and quartered ¼ cup brandy, preferably Armagnac 1 lemon, zest of 1 lemon, juice of   Instructions In a medium, heavy bottomed saucepan combine water and sugar. Bring to a boil. Add the remaining ingredients and stir. Cook gently over low […]

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  • Fig Tart With Caramelized Onions, Rosemary and Roquefort

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    Adapted from NYTimes Cooks Ingredients 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 2 large onions (1 ½ pounds), halved lengthwise and thinly sliced 1 sprig rosemary, more for garnish Pinch sugar 1 teaspoon sherry vinegar ¼ cup milk 1 egg Flour for dusting ¾ pound prepared puff pastry 1 pint fresh figs […]

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  • Provençal Tomato and Squash Gratin

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    Author’s Notes Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top. – Martha Rose Shulman for NYTimes Cooking Ingredients 2 pounds tomatoes 2 tablespoons extra virgin olive oil 2 large garlic cloves, minced ½ medium or 1 small onion […]

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