I recently had to replace my copy of Mastering The Art of French Cooking because the spine had split and the pages were falling out. While flipping through my shiny new copy I came across a sauce Adrienne and I had never made: […]
My husband makes the mayonnaise in our house and that’s why it is called Michael’s Mayonnaise! He makes it for no other reason but that he likes making it and it tastes so good! He started out using the recipe in Mastering French Cooking because […]
The Troisgros brothers have a great affinity for using vinegar in their cooking and Adrienne took that to heart. This wonderfully simple Troisgros Tomato Vinaigrette is more sauce than emulsion and is perfect on Sea Bass or to dress up any simply cooked fish. You […]
Easy Blueberry Polenta Cake is a lovely alternative to the traditional dessert. The polenta gives it a nutty taste and is lighter than you would expect.
Blueberry Polenta Upside Down Cake
- Vegetable oil for greasing pan
- ¼ cup + ¾ cup sugar, divided
- 3 cups blueberries
- 2 large eggs
- Finely grated zest of 1 large orange
- 2/3 cup orange juice
- 2/3 cup olive oil (not extra virgin) or sunflower oil
- ½ cup regular or instant polenta
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Step 1 Heat oven to 350 F
- Step 2 Grease and line base and sides of a 9-inch square or round cake pan with baking parchment and then grease the parchment. Sprinkle the ¼ cup of sugar over the base of the pan and cover evenly with blueberries.
- Step 3 In a large mixing bowl combine eggs, ¾ cup of sugar and orange zest. Whisk until pale and thick. Add orange juice and oil. Whisk until blended.
- Step 4 In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture. Whisk until smooth. Pour into prepared pan.
- Step 5 Bake for 45 – 55 minutes until golden brown and springy to touch. A toothpick inserted near the center comes out clean. Cool on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Adrienne gave me Rose Levy Beranbaum’s Pie and Pastry Bible for Christmas one year and afterward I abandoned all other recipes for flaky tart pastry. This recipe takes all the guesswork out of making pastry and, though the process is a bit unusual, it requires […]
The term chiffonade means to slice something into narrow ribbons, the way you would slice cabbage to make coleslaw.
This video will show you how to quickly chiffonade any leafy vegetable or herb into narrow ribbons. The example we show in the video is with basil to dress a tomato salad because that is how Adrienne first taught me to chiffonade. I now use this skill with a knife but also with scissors for a myriad of kitchen tasks. The great thing about using this method for basil is that it is so quick you can literally do it at the last minute with a pair of scissors before you take the salad to the table.
Let me know what you do with this skill and post or share pictures on Facebook and Instagram.
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Here is the first in a series of simple videos with tips and tricks I learned from Adrienne! Knife Skills: Chopping & Mincing Onions Quickly chopping or mincing onions is a task you do over and over in the kitchen. This video shows you […]
A Story of Friendship and Food As I was writing Cooking with Adrienne book it became clear that in addition to being a cookbook this is also the amazing, often hilarious, story of a woman who became the American doyenne of French cuisine from the Sixties through the […]
I recently had to replace my copy of Mastering The Art of French Cooking because the spine had split and the pages were falling out. While flipping through my shiny new copy I came across a sauce Adrienne and I had never made: Sauce Parisienne. I don’t know why we never made it but it sounded like something I should try, at least once! It is a reduction of the liquid you use to poach fish – either stock or wine and water – a roux of flour and butter, egg yolk and cream. The result is a subtle taste of fish from the poaching liquid and lushness from the egg yolk and cream.
In Mastering, Julia suggests after dressing the fish fillets with the sauce you sprinkle them with cheese and finish under the broiler. That was the Old School part which I abandoned after testing it. But the sauce itself was delicious and easy – which is what we all want!
I ordered Dover Sole from our fishmonger and served it with the sauce, boiled potatoes and green beans that you see in the picture above. The sauce will keep in the fridge – I didn’t try freezing it – and works beautifully on fish cakes and even sea bass fillets. (more…)Share this with your friends
One of Adrienne’s favorite chefs, Michel Guérard, is interviewed by Time Magazine, 40 years after he first appeared on the cover. But Adrienne first tasted his food five years prior to that… she always was ahead of the curve! Here he reveals his current thoughts […]
Everything in its Place ~ Mis en Place The French term mis en place (pronounced MEEZ ahn plahs) comes from professional kitchens and refers to the process of getting everything ready to cook. Home cooks can take a page from the pros here because, although it […]
Michel Guerard’s recipe for a delicious and easy warm tomato tart is the perfect way to use up the last of the summer tomatoes and basil. Adrienne loved Michel’s food and loved tomatoes – so this is a match made in heaven!
I think plum tomatoes work best. If you can find good beefsteaks go for it but be sure to remove all the seeds and liquid or you will end up with a soggy crust.
Chef Michel’s tart is pictured above.
Adrienne gave me the recipe for Tartare de Legumes 20 years ago when I was complaining to her that I couldn’t get my kids to eat vegetables. I didn’t make the recipe until just last night…Adrienne clearly didn’t understand what would and wouldn’t appeal to most young […]
Ever since they started travelling to France, Adrienne had wanted a kitchen to cook the food she was drooling over in every market they visited. Marché Forville was about to become her destination food market. In the USA in the late seventies it was still […]
Every year beginning in 1988 six foodie friends got together for a weekend in The Hamptons and cooked their little foodie hearts out! It was called the Dewey Lane Eating Club (DLEC) – after the location of the first event. Adrienne was the architect of the menu and the head chef but everyone participated in the preparation and cooking of the food. Except for her husband who brought the wine.
Over the years the venue changed but the name of the club stuck. I was invited to join the group in 2007. That year it morphed into the Piggy Weekend because of a fabulous roast suckling pig we slow cooked on the BBQ and devoured. Subsequently the regular members were assigned or acquired piggy related monikers. In the picture here from the August 2013 weekend when we reprised the Piggy menu, we are from left to right: Michael – Pig Latin, our hostess Lisa – Miss Piggy, Sharon – Free Range Piggy, Christopher – procurer of the pig and master grillman, Allison – daughter of our hosts and wife of the grillman, Martin – Not a Pig, Adrienne – Pig Pen, our host Dan – Piguin (inside joke!) and me – Pastry Pig. We were ten little piggies if you count the pig!
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This is a quickie version of the Tomate Provençal recipe from Cooking with Adrienne, Volume I. If you are like me, towards the end of winter you are bored with root vegetables and the bounty of summer is a long way off. But you can brighten […]
On one of my first trips to France with Adrienne and Martin in the early Nineties, we literally had champagne and foie gras at almost every meal! Admittedly we were in the Champagne region for the first few days and then in Aquitaine but it all […]
We all know we should be eating more fish. Especially after the holidays most of us are feeling a bit over indulged. But many people feel that cooking fish can be troublesome: there is the smell, and the bones and the not overcooking it. And then what do you serve with it so that isn’t boringly healthy?
I have two solutions to this dilemma: Sea bass fillets and Sauce Vierge.
Sea bass fillets have hardly any bones and are wonderfully easy to cook using this ingenious method from Pierre Wynants, former chef at Comme Chez Soi restaurant in Brussels. It all but eliminates the smell and takes the guesswork out the cooking time.
Sauce Vierge is an easy, Provencal-like sauce that is served room temperature and has no butter or creme. It is made from fresh or tinned chopped tomatoes, garlic, olive oil, lemon juice and herbs. A simple yet delicious sauce.
In under 30 minutes you will have a ‘Comme Chez Soi’ meal, which means as if the chef cooked for you at his home. And if you are really pressed for time, try the Troisgros’ Tomato Vinaigrette Sauce which requires no cooking at all.
Adrienne made these lovely menu cards for many of her dinner parties in the late Sixties and Seventies. As I looked through them I noticed there was a dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon. After a bit of digging […]
I first had a Pissaladière Niçoise at the restaurant Le Nid d’Aigle, in the mountains above Nice. I loved it and not just because of the picturesque moment captured in the photo! When I returned (solo) from my escapade I made it for Adrienne and it became one of our favorites. […]
I had never heard of ‘fluting’ mushrooms until Adrienne’s husband told me this story. In the late Sixties Adrienne took a series of cooking lessons in Paris with Simca Beck, co-author of Mastering the Art of French Cooking. One day she taught Adrienne how to flute a mushroom, even though the practice was long out of style. Fluting involves carving a design into white button mushrooms so that when they are cooked they look decorative on the plate. It takes a lot of practice in order to get it right but Adrienne loved mushrooms. On her way back to the hotel she and her husband were staying in on the Left Bank she bought a pile of white button mushrooms. With no kitchen sink to practice in, Adrienne perched on the edge of the bidet fluting away! I can just picture the young and earnest Adrienne not wanting to make a mess but so determined to learn the technique!Share this with your friends
“In my next life I want to come back as Adrienne and Martin!” Craig Claiborne was the food editor and restaurant critic for The NY Times and got to know Adrienne and her husband after repeated meetings at restaurants, on airplanes, in cooking events all […]
Making ratatouille in the winter may sound perverse but when the ingredients are seasonably available in the summer the last thing you really want to do is spend the afternoon in the kitchen standing over a hot stove. But now as the days are shorter and the […]