COOKING WITH GRANDMA CHRONICLES PART 30

CHOCOLATE SALAMI Dark chocolate and hazelnuts are the basis of this recipe, a natural pair known in Italian by the single name ‘gianduia.’ Grandma and Grandpa came across this “salami” in a rural trattoria when the chef cut a few slices from a roll resembling the familiar salami sausage and urged us to try it

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COOKING WITH GRANDMA CHRONICLES PART 29

COOKIES GALORE! Here’s Grandma’s  go-to recipe for the kids to use with cookie cutters to make all sorts of holiday ideas: for Chocolate Chip Cookies, simply add chocolate chips; for Mexican Wedding Cookies: add finely chopped pecans or walnuts, bake and after cooling, toss the cookies in icing sugar; for Thumbprint Cookies: before baking, make

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COOKING WITH GRANDMA CHRONICLES PART 28

TRIFLE Grandma inherited her mother’s glass trifle bowl, the traditional wedding gift for a bride nearly a century ago in the 1930s. The cut glass sides still glitter like a giant Christmas decoration when filled with the classic layers of poached fruit, sponge cake, raspberry jam and custard topped with whipped cream, a very special

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COOKING WITH GRANDMA CHRONICLES PART 27

SALAD OF HONEY ROAST CHICKEN WINGS AND BACON The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four. Serves

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COOKING WITH GRANDMA CHRONICLES PART 26

LEMON SHERBET Grandma is partial to recipes that need few ingredients, like this simple sherbet. (This is the American spelling, Brits usually use sherbert, and in France it is called sorbet – Grandma has lived in all three countries, so take your pick!) Many electric stand mixers have an attachment for making ice creams and

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COOKING WITH GRANDMA CHRONICLES PART 25

EMMA’S BURNT BEANS When we lived in Burgundy we were spoiled by our elderly gardener who loved to grow green beans. He would bully his elderly wife into picking them so we had literally buckets delivered each day. Then it was up to us to prepare them for the table. Luckily we had lots of

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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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