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 […]
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.
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 […]
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 […]
Pissaladière Niçoise should not be confused with pizza, but it often is. In fact a Pissaladière is a savory, onion tart layered with olives, anchovies, and herbs which originated in Nice though you will find it on sale throughout France. This recipe was inspired by Julia […]
Adrienne gave me Rose Levy Beranbaum’s Pie and Pastry Bible for Christmas and once I tried this recipe for Flaky Tart Pastry I abandoned all other recipes for pastry. This recipe takes all the guesswork out of making pastry and, though the process of making […]
My husband makes the mayonnaise in our house. For no other reason but that he likes to make and eat it! He started out using the recipe in Mastering French Cooking but after a number of trials he moved away from Julia and closer to […]
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 […]
A beurre blanc is a warm emulsion, rather than a cold one like a vinaigrette. The warmth keeps the milk solids in the butter suspended. Too much heat will cause the emulsion to separate into solids and oily clarified butter. But, thanks to Adrienne and […]
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 […]
This Troisgros Tomato Vinaigrette is a perfect example of the Troisgros brothers’ great affinity for using vinegar in their cooking. This wonderfully simple sauce, not really an emulsion, can be used on Sea Bass or to dress up any simply grilled fish. You can even […]
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 […]
This recipe for Roasted Cherry Tomatoes 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 […]
This take on guacamole is a wonderful way to serve fresh summer vegetables with very little effort. It comes by way of Bistrot des Halles in Paris, a traditional restaurant located near the old food market in ‘the belly of Paris’. You won’t find it […]
The addition of scallops and shrimp makes this pasta with pesto a bit more festive and requires very little effort. You can make double the quantity of pesto and freeze it for future use. Film the top of the container with olive oil so that […]
The yoghurt and blue cheese dressing works so perfectly against the sharpness of endive but in fact you could use the dressing with most firm crunchy lettuces like cobb or romaine. Chunky blue cheese yoghurt dressing with crisp endive is the perfect side to steak […]
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 […]
Based on Nigella Lawson’s recipe this easy to make delicious cake can be made with other berries or fruit, but I think the blueberries are just so gorgeous! Easy Blueberry Polenta Cake is a lovely alternative to the traditional dessert. The polenta gives it a […]
This easy homemade hummus delivers a creamy delicious dip you will find multiple ways to serve. You can used canned chickpeas but you must make sure to remove the skins. Easy homemade hummus is so good you will never resort to store-bought again!
Michel Guérard’s recipe for a delicious and easy tomato and basil tart is perfect way to use up the last of the summer tomatoes. I made a few minor changes to the recipe, in particular regarding the type of tomatoes – I think plum tomatoes […]
As I was writing Cooking with Adrienne 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 Nineties. Her recipes were based on […]
This simple and delicious way of cooking Sea Bass comes from Pierre Wynants the former chef of Comme Chez Soi restaurant in Brussels. Sauce Vierge is a Provençal-style sauce which is rather like salsa without the chilli!
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: […]
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 […]
Retro sauce for fish with a subtle taste and lush texture
Everyone has a recipe for ratatouille or a similar type of long slow braised vegetable dish. Adrienne’s Ratatouille is probably not dissimilar but the one big difference is that Adrienne insisted that each vegetable must be sauteed separately because each one has different properties. The zucchini […]
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 […]
