Turkey Meatloaf

This recipe is adapted from Ina Garten's recipe. It's a big hit with friends, and is the perfect comfort food!

 

2 onions, chopped
3 TBsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp, thyme dried
1/6 C Lea and Perrins sauce
1/3 C vegetable stock
1 tsp tomato pureée
3 lbs ground turkey breast
3/4 C bread crumbs
2 eggs, beaten
1/3 C tomato ketchup

Preheat oven to 325 degrees F.Sauté the onions in the olive oil, Add the salt, pepper, and thyme and cook for about 10 to 15 minutes until the until the onions are golden. Add the Lea and Perrins, stock and tomato puree and stir well. Set aside to cool.In a bowl mix the turkey, bread crumbs, eggs, and onions. Tip the meatloaf mixture on to an ungreased cookie sheet, and mold into a loaf shape. Schmear the tomato ketchup on top, and bake for 1 1/2-1 3/4 hours until the meatloaf is cooked. Put a dish of hot water in the oven will keep the meatloaf moist. Serve with your favorite diner fixings such as mashed potato and steamed carrots.

Pea and Ham Soup

16 oz dried split peas
1 ham bone
1 1/2 C carrot, peeled and chopped
1/2 C onion, peeled and chopped
1 C celery, chopped
3 garlic cloves, chopped and minced
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp black pepper
6 C water

This is one of those easy peasy slow cooker recipes. It's super tasty and  sure hits the spot on a chilly day.
Rinse the split peas and pour into the bottom of a slow cooker.
Then add the ham bone and all the other ingredients. As the ham is usually quite salty I don't add any extra salt. And the most important thing--resist the temptation to stir!
Cover and cook on the low setting for about 8 to 10 hours or until the ham is falling off the bone. 
This soup is almost tastier the next day, so don't worry if you have left overs!

Venison Liver with Bacon and Onions

Liver definitely has a very distinct flavor and texture, and lots of people have an aversion to it, but not me thank goodness! Recently we were given some super fresh venison, so I needed to find some recipes. I think I might make some pâte next time...
1/2 lb bacon 
1 lb venison liver
1 C flour
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 medium red onion, sliced
1/2 medium yellow onion, sliced
1 TBsp butter

Prepare the liver by trimming off any stringy tissues, and then cut it into half inch slices.

Put the flour in a medium bowl and stir in the seasoned salt, garlic salt and pepper. Dip the liver slices into the seasoned flour mixture, carefully shaking off any excess. Set aside on a clean plate.

Meanwhile fry the bacon for a few minutes until done, and then drain on some paper towels.

Sauté the onions in the same frying pan for about ten minutes, stirring gently until golden brown. 

Remove the onions to a plate and add the reserved bacon. Cover with foil to keep warm. 

Add the butter to the frying pan, and sauté the liver slices for about two to three minutes per side. Serve with the bacon and onions. 

Traditionally apples complement the taste of venison, so perhaps a little portion of warm apple sauce would work nicely!

Corn Pudding

2 C milk

1 TBsp sugar

2 C canned corn, drained

2 eggs, well-beaten

1/2 tsp salt

1/8 tsp black pepper

2 TBsp breadcrumbs

2 TBsp butter

Preheat the oven to 350 degrees F.

Mix all the ingredients, except the butter and the breadcrumbs, in a medium-sized bowl, and then carefully pour into a greased casserole dish. 

Gently sprinkle the breadcrumbs over the top, and then dot with the butter. 

Bake for about 45 minutes or until firm.

Easy Peasy Chili

2 lbs ground beef
1 onion, peeled and sliced
1 green pepper, chopped
3 cloves garlic
1TBsp cumin
1 1/2 TBsp chili powder
1/2 tsp red pepper
1 tsp garlic powder
1/2 tsp salt
28 oz can chopped tomatoes
1 can red kidney beans, drained
1 can pinto beans, drained
1 can canellini beans, drained

Apple Pie

I was always under the impression pie was a real palava to make, but in the last few weeks I've made two pies, and each time it just gets quicker and quicker! I used the Fannie Farmer pie recipe, and I must say it's super quick to make, and super scrumptious too!
For the filling:
6 apples peeled, cored and sliced
1/3 cup brown sugar
1/3 cup orange juice
1 tsp cinnamon 
2 TBsp butter to dot the apples
For the pastry:
2 C flour, sifted
2/3 C butter, chilled, grated
1/4 C ice water or more as needed
1/4 tsp salt

Cook the apples with the cinnamon, orange juice, cinnamon, and brown sugar for about 10 minutes and then allow to cool to room temperature.
Meanwhile make the pastry. Sift the flour into a large bowl, add the grated butter, then rub it in until you have a breadcrumb texture. Add add the ice water bit by bit, to make a dough. 
Pull it together so that it makes a ball, and then cut in half. Roll the first ball out so that it's slightly larger than your pie dish. Carefully push it into the dish, and allow to chill in the fridge for about 30 minutes. The cold dough will stop the juicy apple mixture from making the dough soggy. 
Remove the chilled dough and pour the apples into the dish. Dot the apples with the butter. Roll out the second piece of dough and lay it gently on top. Trim carefully with a knife, and then crimp it with a fork.
Bake for 30 minutes at 375 degrees. Serve warm or at room temperature with a nice dollop of vanilla ice cream!

Traditional Apple Crumble

This is one of those old-fashioned traditional desserts, that is just perfect on a chilly night. It's super quick to make and goes perfectly with a nice healthy portion of Bird's custard!
Fruit filling:
6 apples, peeled, cored, sliced
1/3 cup orange juice
3 Tbsp lime juice
1/3 cup brown sugar
Crumble topping:
1 1/4 C flour
1/4 C butter, well chilled
4 TBsp brown sugar
1/4 C sugar
2 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 375 degrees.
Prepare the apples and cook them gently in the fruit juice for about 10 minutes or so, until they are half cooked. Stir in 1 tsp cinnamon, 1/4 tsp nutmeg and the brown sugar to the fruit mixture.
While the apples are cooking, sift the flour into a mixing bowl and then grate in the chilled butter. Rub the butter into the flour so that you have a crumble texture. Add the brown and white sugar, cinnamon and nutmeg, and stir gently.
Butter a casserole dish, or one of those nice oval Le Creuset dishes, and then pour in the apple mixture. Sprinkle the crumble mixture over the top and bake for about 40 minutes until the apples are cooked and the crumble is golden-brown.

Coconut Apple Betty

This was one of my grandmother's favorite recipes! It has a deep, nutty flavor and goes perfectly with some whipped cream.  Nothing beats a nice, slow-cooked apple dessert in the autumn.

6 tart cooking apples, peeled, cored and chopped

1/3 C orange juice

1 C breadcrumbs (whole wheat bread is perfect)

1 C shredded coconut, unsweetened

1 C light brown sugar 

1 tsp cinnamon

4 Tbsp butter

Preheat the oven to 400 degrees F.

Gently parcook the chopped apples with the orange juice for about 10 minutes.

Then mix the apple mixture with all the other ingredients, and pour into a greased casserole dish. I like to use an oval Creuset dish. 

Bake for about 45 minutes until the top is golden brown. 

Holly Barn, Conway, Massachusetts

 

 

 

 

The Holly Barn is a gem of a restaurant tucked away in Conway, Massachusetts. The decor is quirky and rustic with snow shoes, wagon wheels and other artifacts adorning the walls. The atmosphere is warm and welcoming and the food is just delicious. No hype or drama, just great food with no frills. The prime rib dinner was mouth watering. It's open November through May, Fridays and Saturdays only, from 5:00 to 9:00 p.m. It has a great following, and people show up early to claim a seat. Don't forget to bring your own wine as it's BYOB.

The owners Ed and Mary definitely make the place. They're warm and genuine and take a real pride in making your visit special. And what other restaurant welcomes you with a John Deere tractor at the front door!

176 South Deerfield Road, Conway, MA 01341

413-369-4642

Lentil Moussaka

3-5 Tbsp olive oil

1 onion, chopped

3 sticks celery, chopped

1 clove garlic, chopped

1 x 14 oz can tomatoes

8 oz red lentils

2 Tbsp shoyu

1/4 tsp pepper

2 to 3 cups vegetable stock

1 lb eggplants

Topping:

2 eggs

1 C Greek yogurt

1/2 C Cheddar cheese, grated

Heat the olive oil in a large saucepan, and add the onion and cook for a few minutes. Then add the celery, garlic, tomatoes, lentils , shoyu, pepper and vegetable stock. Cover and simmer for about 50 minutes to an hour until the lentils are cooked.

While the lentils are cooking, slice the eggplants and fry in batches in a frying pan, adding olive oil as needed.

Cover the base of a shallow oven proof dish with half of the lentil mixture, then layer half the aubergines on top. Repeat the layers.

Mix the eggs and the yogurt together, and season with some salt and pepper. Pour over the aubergines and finish off with some grated cheese.

Bake in a preheated oven (350°) for about 30 to 40 minutes, until golden brown.

This dish is super tasty and is a big hit with everyone!

Golumpki

This has to be the month for all things Polish! Golumpkis are another traditional Polish dish made with beef and cabbage, and of course a perfect accompaniment to pierogis and kielbasa! What a perfect thing to have on an October day!

 

1 large cabbage
2 large onions, diced
2 lbs ground beef
1/2 lb ground pork
2 cups rice, cooked (you can use One-Minute Rice if you like)
salt and pepper to taste
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary (or any combination of herbs you prefer)
8 cups (2 qts) tomato sauce
Scald the cabbage leaves in boiling water for a minute or two until they’re pliable enough to bend, but you want them to still have some texture and green color. Set them aside to cool and dry off.
Select the best 18 to 20 larger sized leaves. Cut the spine down the center flat against the back of the leaf. Save the rest of the leaves.In a bowl, mix together the onions, raw ground meat, cooked rice, salt, pepper and herbs. Put about half a cup of the filling into each of the prepared cabbage leaves, and wrap the leaf into a pillow-shape, with the seam side down.
Layer about half of the remaining leaves on the bottom of a roasting pan, and then place the cabbage pillows neatly in rows. Cover the dish with the rest of the leaves and the tomato sauce.Bake at 325 degrees for 2 to 2 1/2 hours.
You can make the golumpkis a few days ahead of time and let them sit in the fridge until you’re ready to cook them.Traditionally theses would be served with rye bread and kielbasa.
Variations:
Add a can of tomato soup to the tomato mixture, and also a few tablespoons of sour creamAdd 1/2 cup ketchupAdd 1 Tbsp Worcestershire sauceAdd 1/2 teaspoon garlic powder

Pierogi Party

Pierogis have to be the ultimate comfort food! I was inspired to make some after hearing a fabulous story on NPR, so last weekend I met up with my buddies for a great day of pierogi making. It was definitely a labor of love, but the pierogis were great and everyone really enjoyed our Polish supper!

Filling
2 lbs farmer’s cheese (ricotta or cottage cheese can be used—just make sure it’s nice and smooth by pushing it through a sieve)

2 egg yolks

1/4 tsp salt

1/2 tsp sugar (to taste)

Combine the cheese with the egg yolks, add the salt and sugar, and set aside while you prepare the dough.

The proportions of this recipe can be adjusted according to how much dough you’re planning on making.

Dough (makes approximately 35-40)

4 cups flour

2 eggs

2 Tbsp vegetable oil

enough water to make the ingredients stick to together

Mix the ingredients to the consistency of bread dough. Cut the dough ball into four portions so that you can work with one quarter at a time. Cover the remaining dough with a piece of plastic wrap to prevent it from drying out. Roll out the dough on a floured board, until it is about 1/4” thick, and then cut into 3 inch circles.

Don’t worry if the circles are a little on the thick side, as you can roll them out a bit more after you’ve cut them. In fact the pierogis are a little easier to pinch if they’re slightly larger!

Take a dough circle in your hand, and stretch it out slightly. Place about a teaspoon of the cheese filling in the middle. Fold the circle in half and pinch the edge to make a half-moon shape.

Cook a few pierogis at a time in boiling water until they float to the top (about 3 to 4 minutes).

Then lay them out on wax paper to dry, as you finish cooking the rest of the batch.

At this point you can freeze them, or fry them in a little butter and onions and serve. We served them with kielbasa,golumpkis and proper rye bread. 

Let me know how you enjoy them!

Polish Beetroot Soup

For the stock:
1 TBsp olive oil
 6 oz cubed belly pork or pancetta
1 large carrot, cut into chunks
1 medium onion, cut into chunks
1 bay leaf
a handful of parsley stalks
seasoning

For the soup:
1½ lb beetroot, whole but with stalks removed
1 Tsp flour, mixed to a paste with 1 oz (25 g) butter
 3/4 cup sour cream
 2 Tsp lemon juice

Preheat the oven to 375 °F.
Brown the pork, carrot and onion in the olive oil for a about 5 minutes.

Then add 2 pints water, the bay leaf and parsley stalks, and season with salt and pepper. When the stock begins to bubble, turn the heat down very low and simmer without a lid for 40 minutes. Then strain the stock through a sieve into a bowl, discarding the meat, herbs and vegetables. Pour the stock back into the saucepan.

Place the beetroot in a casserole dish and drizzle with olive oil and roast in the preheated oven for about 30-40 minutes, or until it’s cooked. Allow the beetroot to cool, then peel off the skin, and cut into small chunks. Add the chunks to the stock and bring to a simmer, cover and cook for about 20 minutes.  

Spoon the beetroot into a blender or a food processor. Replace the lid, and begin to blitz. Add the flour and butter paste and the soup stock, followed by 1/2 cup of sour cream. You may need to blend the soup in batchers so as not to have a major beetroot mishap! After the mixture has been totally blended pour the soup back into the saucepan. Add the lemon juice, and check the seasoning. Reheat very gently, without letting it come to the boil so that the sour cream doesn’t curdle.
Serve the soup with a little swirl of sour cream!

This soup is absolutely gorgegous and it’s unique flavor puts beetroot back on the map!

Greek Style Lamb and Tomato Casserole

1 1/4 lbs ground lamb
28 oz can chopped tomatoes
olive oil

1 tsp chopped rosemary, finely chopped

1 tsp fresh oregano, finely chopped

4 tomatoes, sliced

10 oz tub Greek yogurt

1 egg, beaten

1/3 cup feta, crumbled, 

1/4 cup Parmesan, finely grated

Preheat the oven to 400 degrees F. 

Fry the lamb in a tablespoon of olive oil for about 5 minutes, stirring frequently until lightly browned. Spoon off any excess fat.

Stir in the canned tomatoes and fresh herbs, and simmer for 20 minutes until the lamb is totally cooked.

Place one layer of sliced tomatoes on the base of a 10" x 7" casserole dish, then spoon over half the lamb mixture. Repeat with another layer of tomato slices and the rest of the lamb mixture. Finish with a final layer of sliced tomatoes.

Whisk the Greek yogurt and egg together and pour over the top. Finish off by sprinkling the crumbled feta and Parmesan over the top, and bake for minutes, until the topping is begins to bubble a little and turn golden brown.

This is delicious served with a tomato salad, Calamata olives and plenty of sliced cucumbers. 

This dish is super easy to make, and the cheesy topping is just delicious! I might try making another dish with ground beef and vegetables, but using the same topping.

Keep me posted!

Swedish Apple Crumb Pie

This is a super quick dessert to make, and is super tasty too! The crunchy topping is just perfect with the sweetness of the apples.  And be sure to have a big glass of cold milk ready when you serve up!
5 to 6 apples, peeled and sliced

1 T sugar

1 tsp cinnamon

1 stick (4 oz) butter, melted

2 T Cointreau

2 T lemon juice

1 egg

1 cup flour

1/4 cup oats

1/2 cup sugar

1/4 tsp salt

Preheat the oven to 400 degrees F. 

Put the sliced apples in a Pyrex baking dish, and then pour the Cointreau and the lemon juice over the apples. 

Sprinkle the tablespoon of sugar and the cinnamon over the slices, and stir gently. 

Melt the stick of butter and mix in the egg with a fork, and set aside. 

In a small bowl mix the flour, oats, half cup of sugar and salt. 

Add the butter mixture to the flour mixture, and blend until it' thick and smooth. 

Spoon the topping mixture over the apples, leaving gaps for the apples to pop through. 

Bake for 10 minutes at 400 degrees F, and then 30 minutes at 350 degrees. 

Lobster!

There's nothing quite like a lobster supper in the summer. Simply boil them in water with one can of Coors beer. A little bowl of melter butter is all you need! That's what I call heaven...

Peanut Lime Chicken

Dipping sauce  (use half to marinate the chicken)

6 Tbsp Asian fish sauce

6 Tbsp brown sugar

12 Tbsp lime juice

2 garlic cloves, finely minced

1 Serrano chile, thinly sliced, to taste

Peanut dressing (add a third to the dipping sauce to marinate the chicken)

3 Tbsp Asian fish sauce

3 Tbsp rice vinegar

9 Tbsp lime juice

3 Tbsp soy sauce

2” inch piece root ginger, peeled and grated

6 Tbsp natural unsalted peanut butter

1 Tbsp toasted sesame oil

Pinch of cayenne

Chicken and noodle salad

1 1/4 pounds boneless skinless chicken thighs (about 6)

8 oz dried rice vermicelli or other rice noodles

2-3 small cucumbers, cut in 1/4-inch half moons

2-3 carrots, julienned

1 sweet red pepper, cut in thin julienne strips)

1-1/2 cups green beans, lightly cooked, cut on the bias (optional)

Small handful of chopped basil/mint or cilantro

4 or more scallions, slivered (reserve for garnishing)

1/4 cup crushed or chopped roasted peanuts 

Lime wedges (to serve)

Make the dipping sauce: (use half to marinate the chicken)

Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing:(add a third to the dipping sauce to marinate the chicken)

In a blender or small food processor, puree all ingredients to a smooth sauce, and pour into a serving bowl.

Marinate the chicken:

Stir together 1/2 the dipping sauce and 1/3 the peanut dressing in the bottom of a low-sided bowl. Add the chicken to the mixture, toss to coat and allow to marinate for at least 15 minutes.

Cook the noodles and the chicken: 

Cook the noodles, following the directions on the package. Drain when cooked or just a little al dente, cover  and set aside.

Grill the chicken until nicely browned, for about 3 to 4 minutes a side. Allow to cool slightly, then chop roughly into 3/4-inch pieces.

To serve:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. 

Serve the noodles into individual bowls, and. top each one with the vegetable mixture (cucumber, red peppers and beans) and also the grilled chicken. Lightly toss each bowl with 2 teaspoons of both the dipping sauce and peanut dressing. Add more to taste. Finally sprinkle the fresh herbs, peanuts and scallions on each bowl, and serve with additional dressing and dipping sauce on the side.

At this point, you can place everything on a large serving platter, with small bowls for noodles, vegetables, chicken, the dressing and marinade and the various toppings--peanuts, herbs and let your friends assemble their own meal.

Huevos Rancheros

Huevos rancheros is a super tasty breakfast for a leisurely weekend morning! I absolutely love these flavors, and it reminds me of when I used to live in southern California. This recipe is adapted from a Jamie Deen recipe.

Ingredients

15 oz can whole peeled tomatoes, undrained

1/4 cup fresh cilantro, plus more for garnish

1/4 cup onion, diced

1 large clove garlic, peeled and crushed

1 jalapeno pepper, seeded and finely chopped

1/2 teaspoon salt

2 medium sized chorizo,  skin removed, chopped into small chunks

vegetable oil

corn tortillas (4-6 as need)

16 oz can refried beans

4 large eggs

guacamole (Trader Joe's brand is very good)

3/4 cup grated Monterey Jack (or cheddar), for serving

sour cream, for serving

Directions

In a food processor, combine the tomatoes with their juice, cilantro, onions, garlic, jalapeno, and salt.

Blitz until smooth, and then pour into a small sauce pan and simmer over a medium heat for about 10 minutes. Cover and keep warm over a low heat.

In a large frying pan cook the chorizo for about 5 minutes until browned. Then add the chorizo to the sauce and cover again.

Give the frying pan a quick wipe, and add a little vegetable oil if necessary, and cook the tortillas one by one for about 30 seconds on each side until lightly golden, adding a little vegetable oil if needed. Be careful not to overcook.

Heat or microwave the refried beans, and spread a spoonful or two onto the tortillas. Cover with foil and set aside or put on a cookie sheet in an oven on a very low heat.

In the same frying pan cook the eggs for about a minute or so until the bottoms are set. Then cover and cook for another minute or so until cooked.

Put one egg on top of each tortilla and ladle the warm tomato sauce over the top. Serve with the guacamole, cheese and additional cilantro. Top with a dollop of sour cream!

Delicious!

West End Pub, Shelburne Falls, Massachusetts

The West End Pub is a cosy little restaurant with an intimate pub feel overlooking the Bridge of Flowers in Shelburne Falls.
We tried the special of the day which was Scallops with linguine, and we also ordered the Peanut Lime Chicken from the lunch menu. They were both superb, but the Peanut Lime Chicken just seems to hit the spot. This dish is super zingy with many mouth watering flavors such as basil, ginger, lime, chilies, grilled chicken and cilantro. I'd like to try and recreate the sauce which probably includes some of the Asian staples like sesame oil, Asian fish sauce, rice vinegar, soy sauce and fresh ginger. I think that will be my summer project for sure!
Next time you're in Shelburne Falls, definitely stop by the West End Pub. I'm sure you're going to love it!

West End Pub

16 State St., Shelburne Falls, Ma. 01370

413 625 6216

Chocolate Mousse

This is a Jamie Oliver recipe, and I must say it's absolutely delicious even though it takes a little time to prepare! It was a big hit with everyone so the effort was well worth it!

10 1/2 oz good quality dark chocolate (70% cocoa solids), broken into small pieces
sea salt
8 large eggs, separated
1/2 cup granulated sugar (crush finely in a plastic bag with a rolling pin)
1 1/5 cup heavy cream
5 Tbsp Amaretto
2 Tbsp cocoa-powder, plus some extra for dusting

1. (Bowl 1) Place the dark chocolate and a tiny pinch of salt in a Pyrex bowl and place over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Let the chocolate melt slowly, stirring occasionally.

2. (Bowl 2) Add the sugar to the bowl of egg yolks and beat until the sugar has dissolved and the texture is silky and smooth.

3. (Bowl 3) Whisk the egg whites with a tiny pinch of salt until they form soft peaks.

4. (Bowl 4) Whip the heavy cream until it thickens, but be careful to not whip the cream too much.

5. (Bowl 1) Once the chocolate has melted, carefully lift the bowl out of the pan.

6. (Bowl 2) Add 5 tablespoons of Amaretto and the cocoa powder to the bowl of egg yolks and mix well. Tip in the whipped cream from Bowl 4, and mix again, and fold in the melted chocolate from Bowl 1, until the mixture is well-blended and is a gorgeous color.

7. Finish by tipping in the egg white (Bowl 2), then keep folding, from the outside in, in a figure eight movement until the mixture is smooth and evenly colored. Spoon the mousse into a big serving bowl or divide between little glasses and chill for a few hours in the fridge before serving.

8. Just before you serve, dust the mousse with the cocoa powder.

Chicken Cacciatore

This is one of those old-fashioned easy peasy recipes, that's super tasty and very quick to put together. It's adapted from the Fanny Farmer cookbook which is one of my favorites!

1 oz dried mushrooms
4 Tsp olive oil
1 1/2 lbs chicken, skinned and chopped into 1 1/2" chunks
1 large onion, chopped
1/2 cup dry white wine
3  cloves garlic, chopped and crushed
1 Tsp tomato paste
14 oz can tomatoes, coarsely chopped
2 bay leaves
1/2 tsp thyme
freshly ground black pepper
grated zest of one lemon
chopped parsley

Soak the mushrooms in just enough warm water to cover them, for about half an hour. Saute the chicken in olive oil until lightly browned on all sides.
Add the onion and saute for a few more minutes, and then pour on the wine and let it bubble up.
Lower the heat, add the crushed garlic, paste, tomatoes, the mushrooms and their juice, and the seasonings.
Cover and cook on a low heat for about 45 minutes until done. Remove the bay leaves and check the seasoning. Stir in the lemon zest and garnish with the chopped parsley.

Chocolate Soufflé

This is my Granny Alice's recipe. She used to love to make puddings, especially ones cooked in a water bath. It's the perfect comfort food, and just the thing when you need some of your Granny's loving.
1/3 c seed pearl tapioca
1/2 c sugar 
1/4 tsp salt 
1/4 c unsweetened Dutch cocoa 
2 c milk 
2 Tsp butter, unsalted 
3 egg yolks, well-beaten 
3 egg whites, whisked

Preheat oven to 350°F.
Boil the tapioca, sugar, salt, cocoa and milk for about 10 minutes or
so, stirring constantly. 
Stir in the butter and allow the mixture to cool slightly. 
Add the egg yolks, and stir well, and then fold in the egg whites.
Carefully pour the chocolate mixture into a buttered casserole dish,
and place in a water bath.
Bake for about 50 to 60 minutes.