Recipes by Julianne | Thursday, November 8,2012

Pate Brisee

Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un

Recipes by Julianne | Thursday, November 8,2012

Peanut pie

By Julianne Glatz

Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis

Recipes by Julianne | Thursday, November 1,2012

Chicken purloo

By Julianne Glatz

Chicken purloo• 1 approximately 4-pound chicken, cut into serving pieces• Kosher salt• 3 T. bacon fat or peanut or other vegetable

Recipes by Julianne | Thursday, October 25,2012

Spooky eyes

By Julianne Glatz

I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari

Recipes by Julianne | Thursday, October 25,2012

Bloody good gravy

By Julianne Glatz

Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s

Recipes by Julianne | Thursday, October 18,2012

Ratatouille

By Julianne Glatz

• 8 c. peeled, seeded and chopped tomatoes• 6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes• 6 c. onions, NO

Recipes by Julianne | Thursday, September 27,2012

Nona’s chicken tetrazzini

By Julianne Glatz

I love this dish, which combines Italian ingredients with a truly American retro topping: crushed potato chips. As a child that topping was my favorite part of my mom’s tuna noodle casserole.

Recipes by Julianne | Thursday, September 20,2012

Savory pumpkin quiche

By Julianne Glatz

This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roa

Recipes by Julianne | Thursday, September 20,2012

Pumpkin soup baked in a pumpkin

By Julianne Glatz

The pumpkin isn’t only in this soup, it’s also the soup tureen. It’s delicious, and a real showstopper at the dinner table. Kids love eating it and love helping make it even more &

Recipes by Julianne | Thursday, September 13,2012

Colcannon/Seeskraut

By Julianne Glatz

The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 fo