COOKING WITH GRANDMA CHRONICLES PART 24

RUSSIAN KISSEL Kissel is a lightly thickened fruit soup, a recipe that comes from Katya who was raised in Russia. Kissel is made with any red berries that are around and can be served as a first course soup, or as dessert, either at room temperature or chilled. The season starts with cherries, running on

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COOKING WITH GRANDMA CHRONICLES PART 23

GRATIN OF SUMMER VEGETABLES We can make this recipe all summer long with vegetables from the supermarket but then, in early September, arrives the magic moment when every ingredient comes from the nearby farmers’ market. Vegetable gratin can be a first course or an accompaniment to lamb, chicken, or fish. Serves 4 to 6 2

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COOKING WITH GRANDMA CHRONICLES PART 22

TOMATOES STUFFED WITH GOAT CHEESE When we lived in Burgundy, our tomatoes would ripen quite suddenly with the first heat wave, just right for stuffing with the goat cheese made nearby. Ironically the farmer was called Monsieur Cochon, Mister Pig. The tomatoes are best served lukewarm – Mediterranean temperature. Serves 4 4 medium tomatoes, about

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COOKING WITH GRANDMA CHRONICLES PART 21

CRISP AND SPICY SALMON WITH A VEGETABLE JULIENNE For this colorful recipe, salmon fillets are coated generously with powdered spices, then fried skin-side down so the skin emerges crisp as well as brown and very edible. As background the vegetables are cut into julienne strips (resembling matches) and cooked in their own juices with a

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COOKING WITH GRANDMA CHRONICLES PART 20

STRAWBERRY PAVLOVA Grandma declares that cooks are born either cuisine or pastry chefs, but never both. The character traits required are quite different. She insists that great savory cuisine is not a matter of fixed measures and quantities but of instinctive adjustments to master recipes to suit the ingredients from day to day and to

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COOKING WITH GRANDMA CHRONICLES PART 19

LAMB CURRY Grandma and the family once toured southern India and she was astonished how her perception of the heat generated by chili pepper changed. After three weeks, what had been a curry of searing force seemed merely a pleasant tingle. She was relieved to find that her tastes returned to normal after a week

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COOKING WITH GRANDMA CHRONICLES PART 18

AGLIO E OLIO PASTA SHELLS OR TWISTS With garlic, olive oil and Parmesan cheese in the kitchen, there’s the makings of this Italian classic! Serves 4 1lb/450 g pasta shells or twists Salt and pepper For the sauce 4 garlic cloves, finely chopped ½ cup/125 ml olive oil 2 tablespoons grated Parmesan cheese, more for

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COOKING WITH GRANDMA CHRONICLES PART 17

FRESH GREEN PEA SOUP When Grandma was a child, she would help her mother to pick green peas in the garden, then she would sit beside the kitchen table to help in shell them. Out would pop peas of all sorts of sizes and sometimes, ugh, there might be a little worm inside.  Cooking times

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COOKING WITH GRANDMA CHRONICLES PART 16

STRAWBERRY JAM This recipe needs an extra large saucepan as the jam bubbles up very high. It takes all day prepare but Grandma is usually about the house and can stir the fruit mixture from time to time while it macerates with the sugar to draw out the juice. Then comes the boiling of the

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COOKING WITH GRANDMA CHRONICLES PART 15

HOT COLE SLAW Leo wondered why cabbage might be called hot and cold, so Grandma explained that “cole” means cabbage, not its temperature. This is a cold weather dish, good with roast pork or the leftovers of turkey. Serves 4 ½ small white cabbage (about 1 pound/450g) For the dressing 2 egg yolks ¼ cup/60

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