I’m sure that everyone loves Grandma’s cooking and thinks she’s the best cook in the world. If only we could find her trove of recipes and immortalize them in a book. Fortunately, I have managed to do just that and, with the help of my Grandma, we have created this book.
Back when there were no e-readers or computers, my grandfather hand-typed all of my grandmother’s recipes on a small typewriter. She had recipes for all different entrées, appetizers and desserts—all of which I had tasted throughout the years. Some of her recipes were also hand-written, but the pile itself was so large that I told her, “I need to put these in a book sometime soon!” She loved the idea and here we have the first edition of Grandma’s Home Cooking. This edition highlights the recipes for all of the coffees and desserts that she’d serve after our Thanksgiving dinners or just when we were visiting her in the summer.
One morning, Grandma and I sat in the living room, sifted through all of the papers and notes that had been eaten away by time and decided which ones to put in this book. I selected some of my favorites and she picked some of hers. And we both hope that with the Grandma Home Cooking series, our favorites can become yours as well.
- Eddie & His Grandma, Lorraine.
PASTIERA DI GRANO (Easter Wheat Pie)
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Grandma’s Pastiera di Grano is one of the most complicated recipes, but it’ll be worth it. I can always remember how picturesque the pie looked when Grandma was done making it. And whenever I ate the first slice—still a bit warm—, I loved it more than anything else. The Pastiera di Grano is a must.
“PASTA FROLLA (FLAKY SWEET PASTRY)
2 cups stirred flour
1/2 cup sugar
pinch of salt
1/4 cup butter.
3 egg yolks
1 tablespoon milk
FILLING
3/4 lb. soaked wheat, drained (this is the weight after soaking)
1/2 cup hot (scalded) milk
1 teaspoon salt
1 teaspoon sugar
1 1/2 lbs. ricotta.
1 1/2 cups sugar
6 egg yolks, beaten
dash of cinnamon (optional)
granted rind of one lemon
1 or 2 tablespoons orange flower water or 1/2 teaspoon orange extract
1/4 cup, each, minced glacé citron and orange peel
4 egg whites, beaten stiff
1 teaspoon vanilla
PREPARE WHEAT: Drain soaked wheat, cover with 3 cups of fresh water, add 1 teaspoon salt and boil 1 hour in a covered saucepan, stirring frequently to prevent sticking. Drain water, add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for additional five minutes.
Remove from heat, add citron and orange peel; mix and allow to cool. (If soaked wheat is not readily available, dry wheat may be soaked as follows: cover dry wheat with cold water and boil for 15 minutes or until the husks crack open. Remove from heat and allow to soak for 24 hours. Then prepare soaked wheat as above.)
While prepared wheat is cooling, PREPARE PASTA FROLLA: sift flour, salt and sugar into a bowl; cut in butter with a pastry blender or with finger tips, to distribute the butter evenly through the flour. Stir in egg yolks one at a time, mixing with a wooden spoon. Work with hands until dough is manageable and clears the bowl, adding a little milk, if necessary, to hold together. Turn onto a lightly floured board and knead quickly until smooth. Form into a ball and chill for 30 minutes. Then divide ball into two parts, one larger than the other. Roll large piece of lightly floured board into a large disc, 1/8 inch thick, large enough to line a deep 10-inch pie plate. Butter pie plate and line with pastry, leaving a 1/2-inch over-hang. Roll out the smaller piece of dough 1/8 inch thick and cut into 3/4 inch strips, for lattice work topping.
Back when there were no e-readers or computers, my grandfather hand-typed all of my grandmother’s recipes on a small typewriter. She had recipes for all different entrées, appetizers and desserts—all of which I had tasted throughout the years. Some of her recipes were also hand-written, but the pile itself was so large that I told her, “I need to put these in a book sometime soon!” She loved the idea and here we have the first edition of Grandma’s Home Cooking. This edition highlights the recipes for all of the coffees and desserts that she’d serve after our Thanksgiving dinners or just when we were visiting her in the summer.
One morning, Grandma and I sat in the living room, sifted through all of the papers and notes that had been eaten away by time and decided which ones to put in this book. I selected some of my favorites and she picked some of hers. And we both hope that with the Grandma Home Cooking series, our favorites can become yours as well.
- Eddie & His Grandma, Lorraine.
PASTIERA DI GRANO (Easter Wheat Pie)
---------------------------------------------------------------
Grandma’s Pastiera di Grano is one of the most complicated recipes, but it’ll be worth it. I can always remember how picturesque the pie looked when Grandma was done making it. And whenever I ate the first slice—still a bit warm—, I loved it more than anything else. The Pastiera di Grano is a must.
“PASTA FROLLA (FLAKY SWEET PASTRY)
2 cups stirred flour
1/2 cup sugar
pinch of salt
1/4 cup butter.
3 egg yolks
1 tablespoon milk
FILLING
3/4 lb. soaked wheat, drained (this is the weight after soaking)
1/2 cup hot (scalded) milk
1 teaspoon salt
1 teaspoon sugar
1 1/2 lbs. ricotta.
1 1/2 cups sugar
6 egg yolks, beaten
dash of cinnamon (optional)
granted rind of one lemon
1 or 2 tablespoons orange flower water or 1/2 teaspoon orange extract
1/4 cup, each, minced glacé citron and orange peel
4 egg whites, beaten stiff
1 teaspoon vanilla
PREPARE WHEAT: Drain soaked wheat, cover with 3 cups of fresh water, add 1 teaspoon salt and boil 1 hour in a covered saucepan, stirring frequently to prevent sticking. Drain water, add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for additional five minutes.
Remove from heat, add citron and orange peel; mix and allow to cool. (If soaked wheat is not readily available, dry wheat may be soaked as follows: cover dry wheat with cold water and boil for 15 minutes or until the husks crack open. Remove from heat and allow to soak for 24 hours. Then prepare soaked wheat as above.)
While prepared wheat is cooling, PREPARE PASTA FROLLA: sift flour, salt and sugar into a bowl; cut in butter with a pastry blender or with finger tips, to distribute the butter evenly through the flour. Stir in egg yolks one at a time, mixing with a wooden spoon. Work with hands until dough is manageable and clears the bowl, adding a little milk, if necessary, to hold together. Turn onto a lightly floured board and knead quickly until smooth. Form into a ball and chill for 30 minutes. Then divide ball into two parts, one larger than the other. Roll large piece of lightly floured board into a large disc, 1/8 inch thick, large enough to line a deep 10-inch pie plate. Butter pie plate and line with pastry, leaving a 1/2-inch over-hang. Roll out the smaller piece of dough 1/8 inch thick and cut into 3/4 inch strips, for lattice work topping.
