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 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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