COOKING WITH GRANDMA CHRONICLES PART 17

FRESH GREEN PEA SOUP When Grandma was a child, she would help her mother to pick green peas in the garden, then she would sit beside the kitchen table to help in shell them. Out would pop peas of all sorts of sizes and sometimes, ugh, there might be a little worm inside.  Cooking times

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 15

HOT COLE SLAW Leo wondered why cabbage might be called hot and cold, so Grandma explained that “cole” means cabbage, not its temperature. This is a cold weather dish, good with roast pork or the leftovers of turkey. Serves 4 ½ small white cabbage (about 1 pound/450g) For the dressing 2 egg yolks ¼ cup/60

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 13

WINTER WHITE VEGETABLES So many winter roots are white. You could substitute others-artichokes or parsnips- for those suggested here: for colour, add carrots or sweet potatoes. The vegetables are simmered in stock, then stirred in bit by bit in the manner of risotto. They make a warming side dish for four. Serves 4 ½ lb/250

Recipe »

COOKING WITH GRANDMA CHRONICLES PART 3

QUICK RATATOUILLE Grandma likes to use a wok for this quick ratatouille, a family dish for summer when eggplant, peppers, zucchini and tomatoes are at their best down at the Mas in Languedoc. The wide cooking surface of a wok spreads the vegetables so they cook more quickly and are easy to toss in the

Recipe »

The Forgotten Sauce

Whether you call it by its classy French name Béchamel, from the 18th century French Marquis of the same name, know it as “cream gravy” as they do in Texas and much of the South, or simply call it White Sauce as the English like me do, I’m struck by how it’s become the forgotten sauce.

Recipe »

Fresh Fava Beans with Bacon

Fresh favas are a favorite big bean, one of the first arrivals in early spring. They have one fault: a thick skin that needs peeling. It is a fiddly job but the bright green, slightly crunchy bean that emerges is ample reward. Even better, when fresh lima beans are in season, they can replace favas

Recipe »

Spring Gratin

  As a way to present vegetables, enhanced but not hidden by their golden brown crust, a gratin seems to me ideal. Even when dressed in a white sauce, the color and shapes of the vegetables still show through, and nuts, chopped herbs and other flavorings only add to the riot of color. The special

Recipe »

Leeks in a Bread Crust

As the name suggests, flamiche is Flemish, a reminder that in the 14th century, the Dukes of Burgundy ruled as far as Flanders and the North Sea. Flamiche is a robust version of quiche made with bread dough instead of pastry and it needs a pungent filling. Personally, I like to work with generous amounts

Recipe »

Gratin of Summer Vegetables in Mint Pesto

At home we make this recipe all summer long with vegetables from the market. Then, in early September, the magic moment arrives when every ingredient comes from our own garden. The name pesto comes from the Italian ‘pestare’, to pound, as with a mortar and pestle. Basil is the traditional choice of aromatic herb but others, such as flat leaf parsley or cilantro, are just as good. Mint is my particular favorite an underestimated herb, I think.

Recipe »

Winegrower’s Red Beans with Red Wine

Kidney beans mature shortly before the wine harvest in France – an invitation for grape-pickers to consume vast casseroles of ‘haricots rouges vigneronne’ (literally wine-grower’s red beans), often in the vineyards. A cheap, fruity local red wine lends gorgeous color to the beans. The whole piece of bacon with the rind here gives a delicious flavor – you should be able to order it from your butcher. Alternatively, you can omit the bacon and stir a cup of oil-cured black olives into the beans at the end of cooking.

Recipe »

Next Page »