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Strawberry Olive Ice Cream
Comments Off on Strawberry Olive Ice CreamIngredients For the candied olives 12 or so best-quality cured black olives (we like Kalamata) 1 cup sugar 1 cup water For the ice cream 1 pint fresh ripe strawberries, hulled and halved 2 cups heavy cream ½ cup condensed milk ¾ cup sugar 2 tsp salt 1 tbsp red wine vinegar Instructions To make […]
Recipe by Jon
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Strawberry Candied Jalapeño Ice Cream
Comments Off on Strawberry Candied Jalapeño Ice CreamIngredients For the candied jalapeño 1 jalapeño chile 1 cup sugar 1 cup water For the ice cream 1 pint fresh ripe strawberries, hulled and halved 2 cups heavy cream ½ cup condensed milk ¾ cup sugar 2 tsp salt 1 tbsp red wine vinegar Instructions To make the candied jalapeño: Stem and seed the […]
Recipe by Jon
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Chocolate Smoked Salt Ice Cream
Comments Off on Chocolate Smoked Salt Ice CreamIngredients ¾ cups sugar ½ cup water 2 cups heavy cream 1 cup whole milk 3 egg yolks ½ cup unsweetened cocoa powder 4 oz dark chocolate (70%), chopped 1 tbsp smoked salt makes 1 quart Instructions In a large, heavy-bottomed, nonreactive saucepan over medium-high heat, melt ¾ cup of the sugar, stirring occasionally with […]
Recipe by Jon
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Malted Milk Chocolate Ice Cream
Comments Off on Malted Milk Chocolate Ice CreamIngredients 2 cups heavy cream 1 cup whole milk 2 teaspoons salt (when we made this it was too salty so we recommend cutting back to ½ teaspoon of salt) 3 egg yolks 1 cup sugar 3 oz milk chocolate, chopped 2 oz dark chocolate (70%), chopped 3 tablespoons malt powder Instructions Fill a large […]
Recipe by Jon
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Here’s Your Damn Chocolate Ice Cream
Comments Off on Here’s Your Damn Chocolate Ice CreamIngredients ¾ cups sugar ½ cup water 2 cups heavy cream 1 cup whole milk 2 tsp salt 3 egg yolks ½ cup unsweetened cocoa powder 4 oz dark chocolate (70%), chopped Ingredients In a large, heavy-bottomed, nonreactive saucepan over medium-high heat, melt ¾ cup of the sugar, stirring occasionally with a heatproof spatula and […]
Recipe by Jon
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Tahitian V*nill@ Ice Cream
Comments Off on Tahitian V*nill@ Ice CreamIngredients 2 cups heavy cream 1 cup whole milk 2 tsp salt 1 Tahitian vanilla bean 1 cup sugar 3 tbsp malt powder 3 egg yolks 1 tsp vanilla extract Instructions Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with […]
Recipe by Jon
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Secret Breakfast Ice Cream
Comments Off on Secret Breakfast Ice CreamIngredients 2 cups heavy cream 1 cup whole milk 2 tsp salt 3 egg yolks 1 cup sugar ½ tsp vanilla extract ¼ cup bourbon ½ cup chopped Corn Flake Cookies (see recipe) Instructions Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit […]
Recipe by Jon
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Corn Flake Cookies
Comments Off on Corn Flake CookiesIngredients 2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup butter, at room temperature 1 cup granulated sugar 1 cup brown sugar 2 eggs 2 cups Corn Flakes Instructions Sift together the flour, baking soda, and salt in a medium bowl. In a large bowl, using an electric mixer or beating […]
Recipe by Jon
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Moto Guzzi – Casa Erickson Style
Comments Off on Moto Guzzi – Casa Erickson StyleIngredients Extra Virgin Olive Oil 1 clove garlic, minced 1 eight ounce ball of pizza dough ¾ cup grated Smoke Provolone Cheese ¾ cup grated Mozzarella Cheese 3-4 ounces Spicy Italian Sausage sautéed until just pink 3 ounces mushrooms, cleaned, thinly sliced and sautéed in the juice from the sautéing of the Spicy Italian Sausage 1 […]
Recipe by Jon
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Slow Cooker Pork Carnitas / Cena Completa de Carnitas de Puerco
Comments Off on Slow Cooker Pork Carnitas / Cena Completa de Carnitas de PuercoIngredients 2 pounds boneless pork shoulder Salt 1 ½ to 2cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don’t recommend the hydrogenated lard that’s sold in bricks) 3 serranos (or 2 jalapeños) stemmed, seeded if you wish 10 unpeeled garlic cloves 1 15-ounce can fire-roasted tomatoes, drained ½ cup chopped cilantro (divided use) 3 or 4 limes (divided use) […]
Recipe by Jon