Tag: grandma

Or Pignato magro, the Neapolitan soup with escarole and beans that cannot be missed at Christmas. Grandma Carmela’s ancient recipe – Gordon Ramsay’s version

beans and escarole


beans and escarole

Beans and escarole it is a peasant soup born in the Neapolitan culinary tradition. It is ideal for warming up in autumn and winter. It’s basically one poor recipe, where the bitter flavor of escarole meets the sweetness of cannellini beans. Depending on your taste, you can add a touch of spicy. You can serve this soup accompanied by stale bread or croutons, and a drizzle of good extra virgin olive oil.

This recipe is also called by the Neapolitans Skinny Pignato as opposed to Fat pignato or the Neapolitan ammaritata soup. In fact, at the time, not everyone could afford meat, which is indispensable in soup, so we opted for beans, poorer but still high in protein. Today we share with you the recipe forCarmela’s Osteriawho often shares the dishes on his menu on social media.

Beans and escarole

Ingredients

  • garlic 2 cloves
  • escarole 320 g
  • dried oregano
  • fresh chili pepper
  • laurel
  • extra virgin olive oil 30 ml
  • salt
  • homemade bread
  • cannellini beans 300 g

Preparation

To prepare beans and escarole start by soaking the cannellini beans. Then pour them into a container, covering them with water and leave them like that for 12 hours. After this time, rinse the beans under running water, then pour them into a pan with plenty of water. Add some bay leaves and bring to the boil. Cook over a boiling heat for 2 and a half hours, eliminating the foam that forms on the surface with the help of a ladle. Once cooked, drain beans and keep the cooking water aside. Chop the chilli pepper and peel two cloves of garlic. In a large pan, heat the olive oil with the two peeled garlic cloves and then pour in the beans that you have previously cooked.

Flavor with chilli pepper, oregano, salt and cook for 5 minutes over medium heat. Wash and cut the escarole in strips and add it to the beans. Pour in the cooking water from the beans. Cover with the lid and cook over low heat 20 minutes. In the meantime, take care of the toast: cut a loaf of bread into slices, line a baking tray with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at 180 degrees approximately or until golden brown. Once the soup beans and escarole Once cooked, serve it while still very hot, accompanying it with slices of toasted bread.

Grandma’s Peanut Butter Fudge – Which Grandma? We’re Not Exactly Sure by Gordon Ramsay

Grandma’s Peanut Butter Fudge – Which Grandma? We’re Not Exactly Sure


There is nothing quite like a batch of old-fashioned peanut
butter fudge, especially when it’s freshly made by your Grandma. Which is why I
really wish my Grandma would have made peanut butter fudge. Oh well, she gets a
pass because of the other delicious things she fed me.

This old-fashioned style of peanut butter fudge is not that
easy to find. Admittedly, I’ve not looked that hard, but the times I have run
across some, it always seems to be the soft, creamy version, which is not the
kind I’m into. If it’s going to feel like peanut butter in my mouth, then
what’s the point? No, I want something that feels dense, and firm in my
fingers, but will almost instantly liquefy in when it hits my tongue.

As I mentioned, you’ll want to cut this when it’s just cool
enough to get a clean slice. If you leave it in the fridge, and then cut it
ice-cold, it will tend to fragment. The good news is that peanut butter fudge
shards are delicious, so it’s not really that tragic of a problem. And yes,
this technique will work with other nut butters, like almond, or cashew, just
in case someone around you is allergic, but regardless of what you use, I
really do hope you give this peanut butter fudge a try soon. Enjoy!

Ingredients for 64 small cubes of Peanut Butter Fudge:

1 1/4 cups unsalted butter

1 1/2 cups creamy peanut butter

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

1 1/2 teaspoons vanilla extract

1 pound powdered sugar, sifted (about 3 1/2 to 4 cups
unsifted)

–>

Grandma Pearl’s Flaky Chocolate Icing by Gordon Ramsay

Grandma Pearl


Did your granny ever make one of those cakes where, when she cut into it, the icing would crack and break off in huge fudgey chunks? This is that icing.

Grandma Pearl's Flaky Chocolate Icing

Grandma Pearl’s Flaky Chocolate Icing is the stuff of legend in my family. She always topped fluffy white cakes with it.

My brother used to ask for one of these special cakes for his birthday and as long as she was able, Pearl would come through! I loved seeing that aluminum cake dome show up at our house because we knew full well what was beneath it! This is what the old folks call a “boiled icing” because they cooked it in a saucepot on top of the stove and it had to come to a full rolling boil and stay there a minute or two until it was ready. The process is similar to making fudge but we don’t use a thermometer, relying on the clock instead.  This icing hardens very quickly, so it’s easiest to use on a sheet cake, where you simply pour it over the cake while it’s still in the pan and allow it to cool. If you’d like the peanut butter version of this icing, it can be found by clicking here. 

Ingredients for Grandma Pearl's Flaky Chocolate Icing

The full printable recipe card for Grandma Pearl’s Flaky Chocolate Icing is at the bottom of this post so make sure you check that out. To make this, you’ll need:  A white cake mix, prepared in a 9×13 pan according to package directions, and cooled. You’ll also need: Shortening, Butter, Milk, Sugar, Cocoa Powder, and Vanilla. 

*You don’t need a chocolate bar, but one was visiting my house and wanted to be in the photo and I was like “Why not! It’s a chocolate day!”  I do try to be inclusive.

Note: These photos are for a single recipe of icing. HOWEVER the final cake pictured has a double recipe. If you want a nice and thick icing you’ll need to double it. If you want to see what a regular portion of icing looks like, click here to see it on my old fashioned peanut butter icing post (here). These recipes are twins, with just a one ingredient difference.

Boiling Grandma Pearl's Flaky Chocolate Icing

In a large sauce pot, combine sugar, milk, shortening, margarine, and salt. Bring to a rolling boil over medium high heat, stirring constantly to prevent scorching. Once it reaches a boil, let boil for two to three minutes without stirring. Remove from heat and immediately stir in vanilla and cocoa powder. Beat until icing is smooth and starts to lose it’s shine. 

Pouring Grandma Pearl's Flaky Chocolate IcingImmediately pour onto cake. Allow to cool.

Tips for success with this recipe: 

  1. The boiling of the icing is the most critical step. Make sure it comes to a rolling boil and then stay right there, timing it. I suggest adding one minute to be on the safe side but don’t go over this as the icing will scorch. 
  2. You absolutely must have your cake done and ready the moment the icing is done. 
  3. Once your icing is finished, remove it from the heat and use a wire whisk to quickly stir in your cocoa powder and vanilla, stirring until it thickens a bit and starts to lose some of its shine. It should still be pourable. 
  4. Don’t try to spread the icing once you’ve poured it, instead, pour it evenly over the cake so that no spreading is needed
  5. Most important tip of all: Unless you lived through the Great Depression, I strongly encourage you not to use this on anything other than a sheet cake. Only those who have the crown of wisdom that comes through age and hardship can ice a layer cake with this. 

Final Grandma Pearl's Flaky Chocolate Icing

Isn’t this a beautiful sight? 

Grandma Pearl’s Flaky Chocolate Icing

Grandma Pearl's Flaky Chocolate Icing

Note that your icing will go down into the sides of your pan some, but that is okay. 

Grandma Pearl's Flaky Chocolate Icing - Piece of Cake!

Once it’s cooled, cut and serve! This icing is a rare treat not often seen these days! 

Grandma Pearl's Flaky Chocolate Icing

I sure do wish we could sit down and have a nice chat over slides of this cake!

Grandma Pearl's Flaky Chocolate Icing

Y’all have a great afternoon. Be blessed and be a blessing!

Grandma Pearl’s Flaky Chocolate Icing

Author: Christy Jordan

Ingredients

  • Duncan Hines yellow cake mix made according to package directions and cooled
  • 1- 1/2 Cups sugar
  • 7 tablespoons whole milk
  • 2 tablespoons shortening
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder

Instructions

  • Prepare cake mix as directed and bake in a 9×13 pan. Cool.

  • In a large sauce pot, combine sugar, milk, shortening, butter, and salt. Bring to a rolling boil over medium high heat, stirring constantly to prevent scorching.

  • Once it reaches a boil, let boil for two to three minutes without stirring.

  • Remove from heat and immediately stir in vanilla and cocoa powder. Beat until icing is smooth and starts to lose it’s shine. Immediately pour onto cake. Allow to cool before serving.

Notes

Note: These photos are for a single recipe of icing. HOWEVER the final cake pictured has a double recipe. If you want a nice and thick icing you’ll need to double it. If you want a regular portion of icing, as pictured on my old fashioned peanut butter icing post (here) just make a single recipe.

Grandma Pearl's Flaky Chocolate Icing

Click here to check out the Peanut Butter Version of this icing.

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