COOKING WITH GRANDMA CHRONICLES PART 77

WARM CAMEMBERT IN A BOX A whole Camembert cheese, baked in its wood-chip box is the perfect opener for brunch or a barbecue. I like mine soaked in Calvados but apple juice does well when kids are around. Crisp toasts of French bread, or sticks of carrot and celery, are good for serving to scoop

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 65

CHEESE PUFFS Grandma lived on and off in Burgundy for 30 years and scarcely a week went by without one of the local cheese choux puffs so often served there with a glass of white wine.  Cheese Puffs sometimes come stuffed with goat cheese or a creamy filling, and in one inventive version, the dough

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 63

DROP SCONES One of the first recipes Grandma learned to manage on her own was drop scones, like small American pancakes but with a bite on the tongue. They are best of all served hot from the pan with a knob of butter on top and a drizzle of honey — her mother would trace

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 46

HOT BACON SALAD The best way to deal with chewy salad greens is to wilt them slightly with a dressing of hot bacon and vinegar. Smoked bacon, cut in a meaty dice that the French call lardons, is perfect for this salad, which serves for as a first course or light lunch. Serves 4 A

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 35

AUNTIE LOUIE’S CHEESE BALLS Grandma had only one Auntie, plump and generous, a grande dame with bouffant white hair and an English rose complexion. Her progress as she drove along the village street, bowing to left and right to acquaintances, was positively regal. Auntie Louie was famous for her luck at the tombola (she once

Recipe »

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

Recipe »

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

Recipe »