My grandfather (or Bampa as I called him) was an amazing cook. When we’d go over his house for dinner, you just knew that the meal would be top notch. Often I’d go running in the kitchen to see what he was whipping up and sure enough he’d be cooking like crazy with his beer stein on the ready. Chef’s Prerogative as I call it (however, in my case, it is often a glass of wine or ice coffee).
My Bampa was one of the few people I knew of that could make a Beef Wellington materialize out of thin air. His chocolate pie can only be described as decandent. He never believed in anything ala Redi-Whip or Cool Whip. Everything (mostly) was done by hand.
One of my most treasured items is his cookbook which shows well worn pages and notes of things he loved to make. So, as I start this new series, “From Bampa’s Kitchen“, I hope this is a reflection of all things I learned from him.
- From Bampa’s Kitchen: Recipe Flashback
- From Bampa’s Kitchen: Corn Fritters
- From Bampa’s Kitchen: Huevos Rancheros, My Way
- From Bampa’s Kitchen: Ciabatta Chestnut Stuffing
- From Bampa’s Kitchen: Ham Croquettes
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