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Summer Mezze

Summer Mezze

Something about August and all the summer produce has put me in a Summer Mezze frame of mind! I have been inspired by Yasmin Khan’s The Saffron Tales, Recipes from the Persian Kitchen. I’ll be posting other recipes inspired by this book over the next […]

Raw and Roasted Summer Salad

Raw and Roasted Summer Salad

I love serving this raw and roasted summer salad as a starter for an informal lunch or brunch as I did last summer when we were allowed to have friends over in the garden. The memory of that lunch basking in the warmth of the […]

Zucchini and Tomato Gratin

Zucchini and Tomato Gratin

The weather is getting warmer here in the UK which has me dreaming of garden vegetables and this Zucchini and Tomato Gratin I made late last summer. At the end of the season there is always a glut of vegetables especially and happily zucchinis and […]

Savory Onion Tarte Tatin

Savory Onion Tarte Tatin

When I first tasted an apple Tarte Tatin at the Auberge du Chasseur near Lausanne Switzerland I fell in love and proceeded to learn to make this simple yet sublime caramelized apple dessert. Over the years I substituted the apple for pears, peaches and even […]

Can a Pork Pie Go to the Royal Regatta?

Can a Pork Pie Go to the Royal Regatta?

This Pork Pie can! My husband introduced me to a pork pie on one of our first dates. I have been in love ever since – with both of them! And I have been on a never ending quest for the best in the world […]

A bit about me

A bit about me

Want to know a little bit about me? Before I met Adrienne (she’s the brunette, I’m the blond) there wasn’t a vegetable out there that I could say I loved…ok, corn on the cob but that probably doesn’t count. And fish, please, I ate it […]

Scrambled Eggs with Black Truffles

Scrambled Eggs with Black Truffles

Scrambled eggs with black truffles is a classic combination and for good reason!  The earthy aroma and taste of the black truffle marries well with the rich consistency of scrambled eggs.  And they can be served at any meal: breakfast, brunch or dinner!   There are […]

Lemony Chicken Tagine

Lemony Chicken Tagine

On a whim I bought a tagine at an Emile Henry outlet store in France last year and after trying a lot of different recipes this Lemony Chicken Tagine is now my go-to dish!  A tagine is an earthenware dish with a domed lid like […]

Lime Pickled Red Onions

Lime Pickled Red Onions

If you’ve never pickled anything before you are in for a treat with these quick and easy Lime Pickled Red Onions.  It takes no time to prep and they are ready to serve in 30 minutes.  In addition to spicing up salads you will find […]

Carrots à la Fermière, Farmers Carrots

Carrots à la Fermière, Farmers Carrots

I discovered Carrots à la Fermière, or Farmers Carrots,  in ‘The Monet Cookbook, Recipes from Giverny’.  This very simple and delicious way of cooking carrots creates a lovely sauce with hardly any effort and the carrots remain firm not mushy even though they cook in […]

CWA expands audience to China with Sweet & Sour Chicken recipe!

CWA expands audience to China with Sweet & Sour Chicken recipe!

Through a collaboration with Xu Minji’s Conversation with China Instagram channel Cooking with Adrienne has expanded its audience to China foodies with a Sweet & Sour Chicken recipe.  The goal of Minji’s blog is to bring together people from different cultures by sharing their common experiences […]

Brandade de Morue captures the clean taste of the sea

Brandade de Morue captures the clean taste of the sea

Brandade de Morue, or Bacalao, is often served as an hors d’oeuvre or tapas all over the Mediterranean on a piece of toast or stuffed into a small tomato.  But this creamy garlicky puree of salt cod and potatoes, with its salty deep sea taste,  […]

Squid with Black Pudding Stuffing

Squid with Black Pudding Stuffing

This is totally a Jamie Oliver recipe and one of the reasons I love his food.  The simply delicious combination of squid with black pudding stuffing and a sticky cherry tomato sauce can’t be beat.  It may seem strange to combine meat with squid but […]

Turkish Spiced Hake with Yogurt Sauce

Turkish Spiced Hake with Yogurt Sauce

The Turkish Spiced Hake with Yogurt Sauce came about because I wanted to change up the cooking of fish and be a bit more adventurous with the flavors.  I came across a recipe by David Tanis that I had been meaning to try using halibut […]

Easy Mock Hollandaise Sauce

Easy Mock Hollandaise Sauce

Adrienne introduced me to this Mock Hollandaise sauce one evening when we were having a simple dinner of grilled scallops and a salad.  I love the bright lemony lightness of it.  It became my go-to sauce for so many dishes – try it on trout […]

Five Easy Fish Recipes for the New Year

Five Easy Fish Recipes for the New Year

We all know we should be eating more fish and now with the excess of the holidays behind us it’s the perfect time to broaden your repertoire of fish recipes with these Five Easy Fish Recipes for the New Year. The Dover Sole with browned […]

Salmon Fillets with Mandarin and Ginger

Salmon Fillets with Mandarin and Ginger

The citrus and ginger combination kick up the taste in this dish of Salmon Fillets with Mandarin and Ginger from the wonderful cookbook Citrus by Catherine Phipps.  If you can’t lay your hands on mandarins I have used an orange or tangerine as a substitute.  […]

Grilled Dover Sole with Brown Butter Sauce and Capers

Grilled Dover Sole with Brown Butter Sauce and Capers

Grilled Dover Sole with Brown Butter Sauce and capers is a simple but sublime dish that takes very little time to prepare or cook.  You must apply your full attention to both the grilling of the sole and browning of the butter.  All it takes […]

Smoked Haddock Omelette

Smoked Haddock Omelette

This simply delicious smoked haddock omelette is beyond easy and ready in 30 minutes from start to finish.  Just add a green salad and dinner is sorted!  I keep smoked haddock in the freezer so it is always on hand.

An Easy, Elegant Christmas Dinner

An Easy, Elegant Christmas Dinner

I know many of you are in the throes of planning Christmas dinner and probably wishing for an easy, elegant alternative to roast beef or turkey.  Don’t get me wrong I love a good roast with all the trimmings but it is a lot of […]

Seven easy canape recipes

Seven easy canape recipes

I have been living in England for four years now and every Thanksgiving we host a drinks party for all our friends and neighbors. I miss the traditional turkey and trimmings but we cannot do the real thing just for the two of us.  So […]

Lovely, Lemony, Life-saving Sorrel Soup

Lovely, Lemony, Life-saving Sorrel Soup

As the sorrel patch in my garden produces its second or third growth I am reminded of the first time I made sorrel soup with Adrienne.  We cut mountains of sorrel in the morning and sat together at the kitchen table stripping out the thick […]

Dinner in 30 minutes?

Dinner in 30 minutes?

Is there a Cooking with Adrienne version of Dinner in 30 Minutes? Escalope de Foie Gras à la Vinaigrette is the CWA answer! Inspired by a recipe from Michel Guèrard, Escalope de Foie Gras à la Vinaigrette is easy and elegant – and ready in […]

Duchess Potatoes

Duchess Potatoes

Adrienne was always determined to produce good tasting food that looked appetizing with as little fuss as possible. Duchess potatoes are those lovely little piped puffs of mashed potatoes with the crisped brown edges. They are a bit of a fiddle to make using a […]

Heavenly Plum Clafoutis

Heavenly Plum Clafoutis

Adrienne made this Heavenly Plum Clafoutis only when the Italian Prune Plums are in season. Sometimes called Empress Plums or Quetsche, they are the European-style plum (Prunica domestica) – small, dense, egg-shaped fruit with blue or purple skin, freestone pits (they separate easily from the […]

Adrienne, Please make Moussaka!

Adrienne, Please make Moussaka!

This is exactly the time of year that Adrienne would be making Moussaka.  At the end of the summer when the eggplants came fast, furious, and enormous, we made moussaka by the trayful. The whole family gathered round to lend a hand in the preparations. […]

Kubaneh Bread – Yemeni Pull-Apart Rolls

Kubaneh Bread – Yemeni Pull-Apart Rolls

This recipe for Kubaneh Bread – Yemeni Pull-Apart Rolls – is not from the Cooking with Adrienne book but I am sharing it for the Food For Thought campaign.  First, because I know Adrienne would love it and second, I thought it would be the perfect thing to […]

Vegetables al Forno

Vegetables al Forno

What to do with all those zucchini, eggplants and tomatoes that are spilling out of the garden? Make Vegetables al Forno, a recipe from the book Cooking with Adrienne!! I am sharing it during the Food For Thought campaign because I believe food connects us […]

Scallops in Sabayon Sauce

Scallops in Sabayon Sauce

Pierre Wynants, former chef at Comme chez Soi restaurant in Brussels, is a dear friend of Adrienne’s and I share his recipe for Scallops in Sabayon Sauce from the book, Cooking with Adrienne, during the Food For Thought 2017 campaign in his honor. The name […]

Homemade Hummus

Homemade Hummus

Amaze your friends with this easy and delish recipe for homemade hummus. I never knew how easy it was to make homemade hummus but if I had known how much better it tastes than any store bought version I would have been making it years […]


Seasonal

Adrienne, Please make Moussaka!

Adrienne, Please make Moussaka!

This is exactly the time of year that Adrienne would be making Moussaka.  At the end of the summer when the eggplants came fast, furious, and enormous, we made moussaka by the trayful. The whole family gathered round to lend a hand in the preparations. But in reality we were all waiting for a taste of that first batch of fried eggplant, hot and melting in the middle – it’s the best part of making moussaka. Of course the finished product was devoured as well, but that taste of fried eggplant hot from the skillet is the reason we always begged Adrienne, “Please make moussaka!”

You must salt the eggplant slices in order to draw the water out or they will not fry properly. If you don’t, the liquid they exude will make the moussaka soupy and bitter. And it is helpful to have two pans for frying the eggplant and two people manning them. If your kitchen is big enough and you have enough friends/family, a third person can make the meat sauce. When I do it solo, it takes the best part of an afternoon, so to make the time truly worth it, I usually make double the quantity, one for dinner and one for the freezer. I cut the moussaka destined for the freezer into quarters and freeze each section separately. Countless times I have been delighted to find this delicious homemade dish in my freezer when I was too tired to cook.eggplant

Moussaka

October 6, 2017
: 8
: 2 hr
: Easy

You must salt the eggplant slices in order to draw the water out or they will not fry properly. If you don’t, the liquid they exude will make the moussaka soupy and bitter.

By:

Ingredients
  • 4 to 6 medium to large eggplants
  • Salt
  • ½ cup all-purpose flour Sunflower oil
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1½ pounds ground beef or lamb
  • ¼ pound ground pork
  • ¼ pound ground veal
  • 2 ripe tomatoes or two cans Italian tomatoes, peeled and chopped
  • 1 (16-ounce) bottle tomato sauce
  • 4 tablespoons fresh oregano
  • 2 tablespoons dried oregano
  • 2 tablespoons fresh or dried thyme
  • Freshly ground black pepper
  • 12 ounces shredded mild cheeses, fontina and Cheddar
  • 4 eggs
  • 1½ cups light cream
Directions
  • Step 1 Eggplant
  • Step 2 Slice the eggplant into ½-inch-thick slices. Sprinkle with lots of salt on both sides, lay on paper towels, and let sit for 20 to 30 minutes. Remove to fresh paper towels and press lightly to remove as much water as possible. Place the flour on a plate. Heat ¼ inch sunflower oil in a large skillet over medium-high heat until just smoking. Don’t add more than a ¼ inch of oil because the eggplant absorbs a lot of the oil in the pan and it will taste greasy. In batches, dredge the eggplant slices in the flour, shake off excess, and place in the hot oil. Brown on both sides, 8 to 10 minutes, remove to paper towels to drain. Continue until all the eggplant is fried.
  • Step 3 Important: The flour that remains in the pan will start to burn after about two batches and will make everything taste bitter. Pour out the oil and wipe the pan with a paper towel – being careful not to burn yourself – and continue with fresh oil. Also, do not dredge the eggplant in the flour until you are ready to put it in the oil. If you do it too far in advance, the eggplant will soak up the flour and not fry properly.
  • Step 4
  • Step 5 Meat Sauce
  • Step 6 Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened. Add all the ground meats and cook, stirring and breaking up the meat, until browned and crumbly. Drain off excess fat and water. Return the pan to the heat and add the tomatoes, tomato sauce, fresh oregano, dried oregano, thyme, salt, and pepper. Reduce the heat to medium and simmer for 20 minutes, until cooked through.
  • Step 7 Assembly
  • Step 8 Preheat the oven to 350°F
  • Step 9 Lightly oil a 13 x 9-inch baking pan or 3-quart casserole. Layer the eggplant slices, then the meat sauce, then the cheese in the casserole until all the ingredients have been used, about 3 layers each. End with a layer of cheese. Beat together the eggs and cream until smooth. Pour over the casserole. Bake for 45 minutes, until browned and bubbly. Cool for 10 minutes before serving.

Travels with Adrienne

Marché Forville destination food market

Marché Forville destination food market

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 […]

A day without champagne is like a day without  foie gras!

A day without champagne is like a day without foie gras!

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 […]

Fluting Mushrooms on the bidet

Fluting Mushrooms on the bidet

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 […]