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Wednesday, October 2, 2013

Mo Rocca’s ‘My Grandmother’s Ravioli’ Returns For Second Season

Mo Rocca and Clara Corrado on the Cooking Channel's "My Grandmother's Ravioli." (Cooking Channel)

Mo Rocca and Clara Corrado on the Cooking Channel’s “My Grandmother’s Ravioli.” (Cooking Channel)

Mo Rocca is well known as an NPR personality with his appearances on “Wait, Wait, Don’t Tell Me,” and a correspondent for “CBS Sunday Morning.”

What you might not know is that Rocca is an avid fan of a particular kind of cooking.

On his Cooking Channel program, “My Grandmother’s Ravioli,” Rocca gets to explore a subject near and dear to his heart: learning family recipes from grandmothers and grandfathers.

The show begins its second season tonight. Rocca tells Here & Now that, because of the show, he has now adopted grandparents from around the country, from all different cultures.

What unites them all?

“The biggest area of common ground among grandparents all over the world is the refusal to measure,” Rocca said.

Guest

  • Mo Rocca, NPR personality, correspondent for CBS Sunday Morning and host of “My Grandmother’s Ravioli.” He tweets @MoRocca.

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  • Jacqueline McLemore

    Loved the interview & started feeling sad that my Mississippi grandmother is not around to share her jam cake recipe. Then I remembered I am now the grandmother. Starting to think what recipes I want to pass on to my five grands. Maybe the cornbread…or maybe the kohlrabi.

  • Tammi

    Aww Robin. You down played being a “Tuna casserole with potato chips on top” kind of family. But when my son came home from the Navy after two years of being in Japan…he begged me to make it for him. that was HOME to him! and I even had to send him cans of cream of mushroom soup while he was in Japan so he could make it himself. The simple foods are sometimes the best!
    Signed,
    A Navy Mom from Kansas

    • Robin

      I know, was intimidated by granmas making ravioli! But tuna casserole
      remains a favorite memory.
      Best
      Robin

  • LCL

    Obvious and useful bit:
    It’s easy to calculate the amount of unmeasured ingredients added: Subtract. Weigh the ingredients before Grandmother begins cooking. Weigh them afterward. If the ingredients are used in separate steps (say, in both a bread and its topping) have several containers of known quantity and swap them out between steps.

    Esoteric and less useful bit:
    Note that some of the material may cling to the implement used to dish out the ingredient. When the total amount used is small, such as a pinch of spice, it’s possible the residual amount would be significant. In that case, weigh the spoons beforehand and afterwards. If the implement is not spoons but Grandmother herself literally adding ingredients by hand, well, then, you’re on your own. (Actually, you could get the measurement in this case too, but that degree of precision is likely unnecessary and so probably not worth going into here. And no, it doesn’t involve weighing Grandma.)

  • Argentus

    This is one of the last programs put out by the Food Network empire that I enjoy. Iron Chef has become “Battle the last winner of the tie-in competition series, or Bobby Flay”. Even Alton Brown has sold out, with his new cooking competition show. Thank you, Moe, for bringing a program with real cooking, and real people, and nothing contrived.

  • Lam

    This is the only show I watch on the food network channel. One of the best shws on cable .

Robin and Jeremy

Robin Young and Jeremy Hobson host Here & Now, a live two-hour production of NPR and WBUR Boston.

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