My Grandmothers Cookbook
So there are a number of blogs you can find out there (if you like food blogs and I do) where people take one specific cookbook and work their way through the recipes in it. Julie and Julia is the most notable and famous. French Laundry at Home and Alinea at Home being my favourite cookbook blogs.
I would like to take some of my blogs here on SG and do something similar - but from my Grandmothers cookbooks.
My Grandma (Im going to call her Grandma G.) passed away many years ago. I was in grade six when she passed away. She was my dads mom. Ill share a bit more about her as I post her recipes.
There were four or five spiral bound notebooks that Grandma G wrote all of her recipes in and collected clipped recipes from newspapers and magazines. As I am the person who enjoys cooking the most in my family my mom didnt hesitate when I asked if I could have Grandma Gs notebooks. Shes going to bring me one at a time. She brought me the first one last weekend.
This might be interesting and might be funny. Recipes from Northern Ontario in the 60s and 70s well they feature a lot of cans of soup, jello and something called dream whip. There is also something that Smaptie and I have dubbed the Hell Recipe. Oh it will be bad! However Grandma G was known in the town for being a fabulous cook - so there will be a lot of good things too (I hope).
So to start this off Ill share a few of the pictures of the first notebook. Here is the cover.
This is her handwriting some of the recipes are a bit hard to read!
These are some of the clippings. I have to say that newspaper clippings from small town Northern Ontario are also pretty entertaining!
So I hope anyone who may read this as I go enjoys the adventure with me. I hope to feel a lot closer to my dad and my Grandma G when Im done.
So there are a number of blogs you can find out there (if you like food blogs and I do) where people take one specific cookbook and work their way through the recipes in it. Julie and Julia is the most notable and famous. French Laundry at Home and Alinea at Home being my favourite cookbook blogs.
I would like to take some of my blogs here on SG and do something similar - but from my Grandmothers cookbooks.
My Grandma (Im going to call her Grandma G.) passed away many years ago. I was in grade six when she passed away. She was my dads mom. Ill share a bit more about her as I post her recipes.
There were four or five spiral bound notebooks that Grandma G wrote all of her recipes in and collected clipped recipes from newspapers and magazines. As I am the person who enjoys cooking the most in my family my mom didnt hesitate when I asked if I could have Grandma Gs notebooks. Shes going to bring me one at a time. She brought me the first one last weekend.
This might be interesting and might be funny. Recipes from Northern Ontario in the 60s and 70s well they feature a lot of cans of soup, jello and something called dream whip. There is also something that Smaptie and I have dubbed the Hell Recipe. Oh it will be bad! However Grandma G was known in the town for being a fabulous cook - so there will be a lot of good things too (I hope).
So to start this off Ill share a few of the pictures of the first notebook. Here is the cover.
This is her handwriting some of the recipes are a bit hard to read!
These are some of the clippings. I have to say that newspaper clippings from small town Northern Ontario are also pretty entertaining!
So I hope anyone who may read this as I go enjoys the adventure with me. I hope to feel a lot closer to my dad and my Grandma G when Im done.
And here is a good ol' Norwedgian recipe. You will like it. Honest. It has potatoes.
Recipe for a good, old fashioned Norwegian dish:
Klubb (potato dumplings)
(Serves 6) (Measurements by weight)
750 grams [26.5 ounces] raw potato, grated
250 grams [8.75 ounces] boiled potato
200 grams [7 ounces] barley flour
salt
Mix the raw, grated potato with the flour immediately to stop the potato turning brown. Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls the size of snowballs and leave to simmer in salted water for app. 30 minutes. Make sure there is enough water in the pan so that the dumplings are not touching. Serve with goat's cheese sauce and meat.
Potato dumplings with bacon and duppe, marvelous!