recipes from Adrienne Asher
The yield mentioned at the top of the recipe is for half-size “muffin pucks.” Since I’m the only one eating them, 16 were too many. They lasted refrigerated for weeks, but the flavor faded a bit after the first week. So I recommend only making enough for a week, which for me would mean 8 half-size “muffin pucks” or 8 … Read more
I think this is what I’ll make for St. Patrick’s Day this year. It’s both delicious and easy to make, which makes it a win-win in my book. Experiment with local chocolate stouts (I’ve used Samual Smith Chocolate Stout with outstanding results) for even richer flavors. America’s Test Kitchen says that cocoa powder by Guittard will yield the best flavor: … Read more
Marmalade making is about as pleasurable as cooking can get. The rhythmic intensity of chopping and stirring, as atomized citrus oil and orangey steam billow around you, is hypnotic.
Although Seville oranges have a short season from late December until mid-February, a combination of other citrus fruits can create the wonderful bitter/sweet flavors of a Seville marmalade. This recipe is … Read more
This is an easy winter weeknight supper that is warming and savory—just thing thing for a rainy evening.
White Bean and Brown Rice Soup
Yield: 6 servings
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
2 large carrots, scrubbed and finely diced
2 celery stalks, finely diced
1 large yellow onion, finely diced
Salt and black pepper
1/2 teaspoon … Read more
Easy and delicious, this recipe brings classic Greek flavors to glorious life!
Sheet Pan Greek Chicken and Potatoes
Serves 2
3 tablespoons extra-virgin olive oil
3 teaspoons fresh oregano (lemon oregano is perfect)
(or 2 teaspoons dried oregano leaf…not powder)
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
3/4 teaspoon freshly ground black pepper
1 pound baby Yukon Gold … Read more
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