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Food For Thought

Food For Thought

The Cooking With Adrienne Blog will be devoted to the Food For Thought (#FFT) campaign from 25th September to 9th October. The #FFT campaign is raising awareness and funding a cure for Adrienne’s Dementia – Frontotemporal Degeneration. Please help us #EndFTD Dementia! Support Food For Thought…

Michael’s Mayonnaise

Michael’s Mayonnaise

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…

Troisgros Tomato Vinaigrette

Troisgros Tomato Vinaigrette

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…

Blueberry Polenta Upside Down Cake

Blueberry Polenta Upside Down Cake

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.

Flaky Tart Pastry

Flaky Tart Pastry

Adrienne gave me Rose Levy Beranbaum’s Pie and Pastry Bible for Christmas one year and afterwards 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…

OMG Beurre Blanc!

OMG Beurre Blanc!

Many experienced home chefs cringe at the thought of making a beurre blanc sauce, as I did.  The first time I made it I didn’t have Adrienne by my side coaching me, I was on my own in my kitchen in New Jersey.  Adrienne and…

Do you Chiffonade your basil?

Do you Chiffonade your basil?

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 I show in the video is with…

Mousseline de Saumon

Mousseline de Saumon

Adrienne made lovely menu cards by hand 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 through…

Lemon Rosemary Chicken and Potatoes

Lemon Rosemary Chicken and Potatoes

The original recipe for Lemon Rosemary Chicken and Potatoes  came from Ed Giobbi, author of Italian Family Cooking,  and appeared in House & Garden Magazine in the early Seventies. It called for using rosemary branches but during the braise the needles dispersed into the sauce and…

Guacamole with Summer Veggies

Guacamole with Summer Veggies

This take on guacamole with summer veggies is a wonderful way to serve fresh summer vegetables with very little effort.  It comes by way of Le Bistrot des Halles in Paris, a traditional restaurant located near the old food market in ‘the belly of Paris’. …

Pasta, Pesto and Shellfish

Pasta, Pesto and Shellfish

I love the smell of basil particularly in the middle of winter when I am yearning for the bounty of summer. That’s why I always make a huge batch of pesto in the summer to freeze so that I can make this Pasta, Pesto and…

Endive Salad with Blue Cheese Dressing

Endive Salad with Blue Cheese Dressing

This Endive Salad with blue cheese dressing is the perfect pairing of the sharpness of endive with the creamy richness of the dressing. In fact you could use the dressing with most firm crunchy lettuces like cobb or romaine. I find so many uses for…

Chop onions quickly without losing a finger!

Chop onions quickly without losing a finger!

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…

Blueberry Polenta Upside-Down Cake

Blueberry Polenta Upside-Down Cake

Based on a Nigella Lawson recipe this easy to make delicious Blueberry Polenta Upside-Down cake can be made with other berries or fruit, but I think the blueberries are just so gorgeous! And because it uses polenta it is gluten free! I often make this…

The Cooking with Adrienne Book is Published!

The Cooking with Adrienne Book is Published!

Cooking with Adrienne  in addition to being a cookbook, is also the amazing, often hilarious, story of a woman who became the American doyenne of French cuisine from the Sixties through the Nineties.  Her recipes were based on the food coming out of the kitchens…

Sauce Parisienne…Old School or Retro Cool??

Sauce Parisienne…Old School or Retro Cool??

  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:…

Q&A with Michel Guerard

Q&A with Michel Guerard

One of Adrienne’s favorite chefs, Michel Guérard, is interviewed by Time Magazine, 40 years after he first appeared on the cover.  Adrienne first tasted his food five years prior to that…she always was ahead of the curve! He shares his current thoughts about haute cuisine,…

Adrienne’s Ratatouille

Adrienne’s Ratatouille

Everyone has a recipe for ratatouille or a similar type of long slow braised vegetable dish. The one big difference is that in Adrienne’s Ratatouille recipe each vegetable is sautéed separately because each one has different properties. The zucchini is full of water which it…

Mis en Place…What’s That?

Mis en Place…What’s That?

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 Warm Tomato Tart

Michel Guerard’s Warm Tomato Tart

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…

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…

Vinegar Roasted Cherry Tomatoes

Vinegar Roasted Cherry Tomatoes

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…

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…

Simple Sea Bass with Sauce Vierge

Simple Sea Bass with Sauce Vierge

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…

Mousseline de Saumon or Salmon Mousse

Mousseline de Saumon or Salmon Mousse

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 salmon dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon. After a bit of…

Pissaladière Niçoise

Pissaladière Niçoise

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.…

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…



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