Author Rosana Y. Wan respects the Adams’ basic values — including how they sought to share good food with family and friends through their 54-year marriage, a partnership peppered with frequent separations. During that time, the Adams wrote letters to each other continuously, including a great deal of food commentary.
There are many, many good recipes in this book, but the Asparagus Toast I just had to sample, with the usual jittery adaptations.
- 1 bunch asparagus, steamed, brushed with olive oil and sprinkled with salt
- 2 hard-boiled eggs, very finely chopped
- 3 T butter, melted
- 1/2 t grated nutmeg
- 1 t vinegar
- sea salt
- toasted brown bread – Ezekiel used here, sliced in half
- 6 cherry tomatoes, thinly sliced, as garnish
In a small bowl, combine the egg, butter, nutmeg and vinegar. Season with salt.
Cut asparagus in half. Coat toast with asparagus. Top with buttery egg and garnish with tomato. Serve warm. Serves 6. Can be served alone as an appetizer or on a plate with Purple Cabbage Salad, sliced avocado and some wonderful Corn and Chile Tomato-Less Salsa.
- Many thanks to Rosana Y. Wan for bringing 200- year- old recipes to life. If history had been this interesting and tasty in high school, might have paid attention. Treat yourself to a historical dinner party using recipes that Wan has unearthed and lovingly portrayed.
- Now that we’re all into savouring the past, take a look at these 17th century recipes and these 18th and early 19th century cookbooks.
- You’ll need some time appropriate music to accompany your historical dinner party:
- Trader Joe‘s Corn and Chile Tomato-Less Salsa is fantastic with avocado.