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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COOKING WITH GRANDMA CHRONICLES PART 14

CATALONIAN MEATBALLS Down in the southwestern tip of France near Simon’s house, the cooking has a strong taste of Catalonia, meaning that olives, anchovy and garlic are key ingredients. Surprisingly the children seem to enjoy them, particularly when applied to their favorite meatballs, which can be served hot as a main dish, or at room

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COOKING WITH GRANDMA CHRONICLES PART 13

WINTER WHITE VEGETABLES So many winter roots are white. You could substitute others-artichokes or parsnips- for those suggested here: for colour, add carrots or sweet potatoes. The vegetables are simmered in stock, then stirred in bit by bit in the manner of risotto. They make a warming side dish for four. Serves 4 ½ lb/250

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COOKING WITH GRANDMA CHRONICLES PART 12

TOAD IN THE HOLE When Grandma was a child, the local pork butcher could be relied upon for his pork sausages, well seasoned but not too spicy, with a good proportion of meat and no chewy gristle. She always hoped they would be cooked in disguise as Toad in the Hole, peeking out of a

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COOKING WITH GRANDMA CHRONICLES PART 11

LEMON CURD PUDDING In this basic recipe for steamed pudding, the lemon curd can be replaced with raspberry jam, golden syrup or orange marmalade. For a ginger pudding, substitute golden syrup for lemon curd and flavor the syrup with a bit of chopped fresh ginger and a teaspoonful of ground ginger. Makes a 2-quart/2-liter pudding

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COOKING WITH GRANDMA CHRONICLES PART 10

SEVILLE ORANGE MARMALADE The streets of the Spanish city of Seville near the Mediterranean are lined with orange trees, the branches glowing with tart golden fruit, perfect for marmalade. Their season is late winter, and one year Leo and Grandma spent a whole afternoon thinly slicing the fruit while looking out over the snow-covered landscape

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COOKING WITH GRANDMA CHRONICLES PART 9

TANTE MARIE’S PANETTONE BREAD PUDDING WITH MARMALADE SAUCE Panettone is a brioche bread studded with dried fruit served at Christmas and New Year that you’ll find all over Italy during the holidays.  This simple pudding recipe comes from our dear friend , Mary Risley, creator of Tante Marie’s Cooking School in San Francisco. Mary loves

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