COOKING WITH GRANDMA CHRONICLES PART 106

STIR-FRIED RICE NOODLES WITH SHRIMP I was introduced to the wok after many years of using only French kitchen equipment and become an instant fan. The wide rounded surface makes it easy to cook a sizeable quantity of food, while the wok stirrer – its edge curved to match the pan – doubles as a

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COOKING WITH GRANDMA CHRONICLES PART 105

RASPBERRY SORBET Frozen raspberries make good sorbets, but less sugar is needed if the berries are already sweetened. Serves 4-6 Makes 1 qt/1 liter 5 oz/140 g caster sugar, more if needed. 1 cup/250 ml water 1 lb/450 g fresh raspberries 2 tablespoons raspberry liqueur (framboise) or 1 tablespoon Kirsch or juice ½ lemon, more

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COOKING WITH GRANDMA CHRONICLES PART 104

WARM PROVENҪAL SALAD OF FRESH TUNA AND MACARONI Inspired by the classic Salade Niçoise, this warm pasta salad has many of the same ingredients – but with a twist. The tuna is freshly broiled instead of from a can, and quickly cooked pasta takes the place of potatoes. When in a real rush you could

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COOKING WITH GRANDMA CHRONICLES PART 103

CHOCOLATE CHESS BOARD This apparently plain chocolate cake reveals an intriguing, chequered effect when sliced. It is a cake to make for a grand occasion and keeps well for 2-3 days when prepared ahead. Serves 6 330 g/12 oz plain flour 1½ tablespoons baking powder 45 g/1½ oz cocoa powder 60 g/¼ cup unsalted butter

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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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