recipes from Adrienne Asher
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
This has been my pie crust recipe for over 20
This recipe is seriously delicious. It’s also great for using up leftover Thanksgiving turkey, and can also be made with chicken or pork. A vegetarian version can be made by replacing the meat with a mixture of 3 cups of corn, black beans, and cubes of potatoes, and of course using the raisins, green onions, cheese, and sour cream.
(Note: … Read more
Here’s a lovely dish for Saint Patrick’s Day and Irish Soda Bread would make a classic accompaniment…perhaps spread with a bit of Kerrygold butter? For dessert, some Chocolate-Guinness Brownies will continue the theme of rich dark flavors—just replace the water in the recipe with Guinness.
Beef and Guinness Pie
Serves 4
For the Filling/Stew
1 ounce (a bit more than … Read more
My problem with low carb pizzas are the crusts—my sweetie is a very skilled baker and there’s just no way to duplicate his outstanding pizza crusts. So here’s a savory frittata that skips the crust entirely, but still hits all the right pizza notes: ground beef seasoned with Italian herbs, spicy Italian sausage, gooey melted mozzarella, feta for a bit … Read more
My uncle Johnny came from a large Italian family in New York City. After World War II, he ended up in San Francisco, where he met and married my mother’s sister. I learned all my best Italian recipes from him, and this might be my favorite because it’s so easy … and, of course, delicious.
Uncle Johnny’s Lasagne
6 servings… Read more
Savory Broccoli-Goat Cheese Bread Pudding
Serves 4—6
6-7 ounces stale hearty whole grain bread, cut into 1-inch slices
3 large garlic cloves, 1 cut in half
2 teaspoons fresh thyme (or 1 teaspoon dried)
3-4 ounces mozzarella cheese, shredded
1 ounce parmesan, shredded
1/2 pound broccoli crowns (or 7 oz. frozen, thawed, broccoli crowns)
4 large eggs
1-1/2 cups pasture-raised … Read more