recipes from Adrienne Asher
Mexican sources say that the ingredients of molé can be grouped into five distinct classes (I’ve put my choices in parenthesis): chiles (pasilla, ancho, negro, chipotle), sour (tomatoes/basalmic vinegar), sweet (raisins), spices (cumin, coriander, cinnamon, thyme, cloves, anise), and thickeners (almond and sesame butters). However, to my mind, the magic ingredient is chocolate. Molé can be made as spicy, bitter, … Read more
This recipe is my version of Coronation Chicken Salad, a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953.
Curried Chicken Salad
2 cups pasture-raised cooked chicken breast meat, cut into half-inch cubes
1 stalk of celery, diced
1 green onion, diced or some chopped cilantro
1/3 cup chopped dried apricots or golden … Read more
Here’s an easy weekday meal that both smells and tastes delicious. It’s based on country French dishes that make use of economical cuts of meat and quick stovetop cooking, and it’s a simple supper solution for busy cooks.
Cuisses de Poulet Français
Yield: 4 servings of two thighs each // 428 calories, 3 net carbs
8 large chicken thighs, skin … Read more
Cassoulet takes its name from the earthenware casserole in which it was traditionally made. It was once a one-pot peasant meal made up of slow-simmered savory beans cooked with an assortment of whatever meats were on hand and topped with duck fat-infused bread crumbs. There are as many variations as there are cooks, and they are all the very definition … Read more
Pekin ducks are prepared much the same as any other game meat – this one is classically served rare to medium rare (I like it edging into medium, but I’m a Philistine).
Note: When buying a whole duck or goose, allow about 1 pound of raw weight per person.
Duck pairs well with sweet/tart combinations, such as tart dried cherries, … Read more
The opera singer Luisa Tetrazzini is thought to be the namesake of this dish, which allegedly originated in San Francisco, where she lived during the early 1900s.
All I know for certain is that Turkey Tetrazzini was a staple after-Thanksgiving dish in our San Francisco household. Whether my mother picked up this recipe from living in the city of its … Read more