COOKING WITH GRANDMA CHRONICLES PART 102

PORK CHOP WITH CONFIT OF ONIONS Confit of onions is hard to resist, so I was determined to shorten the usual hour-long recipe for something manageable for an after-work supper. It’s all a question of getting a quick start by cooking the onions in generous amounts of butter, then leaving them to soften gently with

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COOKING WITH GRANDMA CHRONICLES PART 101

STRAWBERRIES ROMANOFF You can double or tripe this recipe or make half quantity; the flavor mellows if it is prepared 12-24 hours in advance. Here is the chance to display your grandma’s cutglass trifle bowl. Serves 6 1.35 kg/3 lb fresh strawberries, hulled Grated rind and juice 1 orange 4 tablespoons Grand Marnier, Curaçao or

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COOKING WITH GRANDMA CHRONICLES PART 100

AVOCADO, GRAPEFRUIT AND SHRIMP SALAD WITH A CITRUS DRESSING Grapefruit is an attractive alternative flavoring to lemon with shellfish. Serves 4 3 large pink grapefruits 1 cup/4 oz arugula 2 avocados 225 g/½ lb cooked peeled shrimps 3-4 dill sprigs For the dressing: Juice of ½ lemon ¼ sweet red onion, finely chopped 1 garlic

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COOKING WITH GRANDMA CHRONICLES PART 99

DUCK IN PIQUANT RED-WINE SAUCE This charming, rustic recipe comes from Bartolomeo Scappi’s Opera, one of the landmark cookbooks of the Italian renaissance. Everything is simmered together until the duck meat almost falls from the bone. I’m always astonished by the potent, spicy sauce with its underlying sweetness of dried fruits. Scappi does not mention

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COOKING WITH GRANDMA CHRONICLES PART 98

MADELEINES WITH HONEY The shape of madeleines is characteristic: baked in shell-shaped molds at a high temperature, they develop a little peak on top. Makes 24 madeleines 1 cup/125 g flour 1 teaspoon baking powder ½ cup/125 g unsalted butter 2 tablespoons/30 g honey 3 eggs ½ cup/100 g sugar Few drops vanilla 24 medium

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COOKING WITH GRANDMA CHRONICLES PART 97

SOCCA FROM PROVENCE Traditional to Provence are Socca, thin pancakes based on chickpea flour and mixed only with water and a spoonful of olive oil. Leo has recently learned to make them and his skills are much in demand in hot weather down at the Mas where outdoor snacks are always welcome. Possible flavorings for

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COOKING WITH GRANDMA CHRONICLES PART 96

VODKA AND SESAME SALMON WITH PARSLEY SALAD I’ve a weakness for the smoky flavor of toasted sesame, a perfect match for salmon sharpened with a sprinkling of lime, then flamed with vodka. With the salmon comes a salad of fresh parsley, dressed with oil and lime juice; it’s delicious too with other fish and chicken.

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COOKING WITH GRANDMA CHRONICLES PART 95

CHICKEN WINGS WITH TOMATOES IN CREAM The Middle Eastern trick of a quick coating of yogurt works wonders as a marinade for chicken. Not only does yogurt add flavor, but it bakes to an agreeable golden brown. Giant tomatoes browned and finished with cream, make a delicious accompaniment. Serves 4 12-16 chicken wings (about 1.25

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COOKING WITH GRANDMA CHRONICLES PART 94

POTATO LATKES Latkes are a Jewish speciality, a meal in themselves when served with apple sauce or crème fraȋche. We happened to be testing latkes in the kitchen during strawberry season and they turned out to be oddly delicious with our rather runny strawberry jam. The main work involved for latkes is in grating the

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COOKING WITH GRANDMA CHRONICLES PART 93

CHOCOLATE BEGGARS Chocolate beggars are coins of dark chocolate embedded with toasted hazelnuts, almonds, and pistachios. This is a Burgundian recipe and the colors of the nuts, brown, grey and reddish beige, echo the robes of the beggar monks of the Middle Ages. Candied lemon is the most appropriate color of the peel but orange

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