COOKING WITH GRANDMA CHRONICLES PART 92

MOCHA CHOCOLATE MOUSSE It was a wise old chef who taught me this recipe, which gives maximum results for minimum effort. You can vary the coffee flavor by substituting a different alcohol, such as rum or cognac. Serves 4 250 g/9 oz dark chocolate, chopped 4 egg whites Pinch of salt 30 g/2 tablespoons sugar

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 91

LASAGNE This recipe can easily be doubled, and I would suggest layering it in a roasting pan. Serves 6-8 675 g/1½ lb lasagne sheets 50 g/¾ cup grated Parmesan cheese For the meat sauce 4 onions, chopped 60 ml/4 tablespoons oil 900 g/2 lb minced beef 900 g/2 lb minced pork 2 tins (175 g/6

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 90

WINTER SALAD OF COUNTRY HAM WITH BEETS, ENDIVE AND LAMB’S LETTUCE Endive and lamb’s lettuce are among the treats of winter, a glimpse of green along with the seasonal roots on the vegetable stand. Teamed with beets for color and hazelnuts for crunch, they are a classic French combination, delicious with thin slices of Smithfield

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 89

VENISON AND MUSHROOM PIE WITH PORT My mother’s game pie was famous – her secret? Adding a spoonful of chopped pickled walnuts to give the sauce depth and color. A similar amount of black oil olives, chopped, will give a the right color. Serves 6 450 g/1 lb boneless venison 450 g/1 lb chuck steak

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 88

THREE CHEESE MACARONI Macaroni was the first pasta to capture the English palate in the simple form of macaroni cheese. First the dish was based on familiar Cheddar, but soon more trendy versions emerged, featuring two or three types of cheese such as this brisk blue Stilton with a creamy goat cheese. A glass of

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 87

WINTER GRATIN DAUPHINOIS Gratin dauphinois, the French sister of scalloped potatoes, must be the ultimate comfort food in winter. This superlative version was passed on to me by Chef Fernand Chambrette, a brilliant, cantankerous man whose cooking on a good day was legendary (don’t mention the bad days). The chef used to simmer the potatoes

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 86

GUINEA HEN WITH CABBAGE AND SAUSAGES My mother once tried to raise guinea hens, tiresome birds that made a lot of noise and were hard to catch as they persisted in roosting in the trees. So, when I moved to France and found guinea hens ready-prepared in the local market I was delighted. They have

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 85

FIFTEEN -MINUTE MINESTRONE I know purists may shudder at the notion of putting together a version of minestrone in 15 minutes, but it’s precisely the integrity of such a classic recipe that makes it a good point of departure. Admittedly, for speed we have to omit slow-cooking vegetables like carrot, cabbage, and fennel. Leek must

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 84

ROAST PIGEON WITH THYME, RASPBERRIES, AND WHISKY GRAVY Inspiration for this recipe comes from Scotland, a country famous for its raspberries, and above all its grouse, game birds that can fly at nearly 60 miles an hour. Grouse are dark-fleshed and pungent, and pigeon or guinea hen is the nearest readily available alternative, Serves 4

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 83

EGGPLANT PARMIGIANA Forget those dowdy restaurant concoctions of generation ago. Homemade Parmigiana is light and wonderfully intense in flavor as the eggplant slices are baked with a brushing of oil rather than fried, and the tomatoes are only lightly cooked to a purée. Serves 6 3 medium eggplants (about 900 g/2 lb) 175 ml/¾ cup

Recipe »

« Previous PageNext Page »