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Top Articles from Recipes by Julianne
Recipes by Julianne | Thursday, May 19,2011
Chicken Vesuvio
Chicken Vesuvio
1 whole chicken, cut into 8 pieces
salt and freshly ground pepper
4 medium russet potatoes
Extra virgin olive oil
10 – 12 whole garlic cloves, peeled
Recipes by Julianne | Thursday, May 19,2011
Chicken francese
Chicken francese
2 chicken breasts or 4 thighs,
boneless and skinless
flour for dredging
salt and pepper (preferably white)
to taste
1/4 c. finely grated pecorino romano
Recipes by Julianne | Thursday, May 12,2011
Morels with cream
Morels are so special that I prepare them as simply as did my
folks. It’s only in rare years when I’m lucky enough to have a quantity
that I get a bit more elaborate. Even so, I keep thi
Recipes by Julianne | Thursday, May 5,2011
Queso fundido
1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack.
1/2 c. Mexican chorizo
3/4 c. white onion, thinly sliced
1 medium fresh pobl
Recipes by Julianne | Thursday, May 5,2011
Jicama and orange salad
Jicama and orange salad
1 large jicama, peeled
3–4 large seedless oranges
fresh lime juice
pure chile powder (without salt or other spices)
cilantro sprigs for garnish
Recipes by Julianne | Thursday, May 5,2011
Chile-glazed country ribs
Chile-glazed country ribs
8 large garlic cloves, unpeeled
3 ancho chiles
6 guajillo chiles
1/2 c. chicken stock or water
2 T. cider vinegar
2 tsp. ground cumin
1/4 tsp
Recipes by Julianne | Thursday, May 5,2011
Mexican mocha ice cream
Mexican mocha ice cream
1 qt. good quality chocolate ice cream
1 qt. good quality coffee ice cream
1 T. cinnamon
Place
a large metal bowl in the freezer. Soften the ice creams s
Recipes by Julianne | Thursday, April 28,2011
Spring pottage tonic
This gorgeously vibrant green soup is as delicious as it is
nutritious. I’ve never used a precise recipe; just simmered a bunch of
whatever greens I grew or could find in water or stock. What
Recipes by Julianne | Thursday, April 21,2011
Pashka
I’ve been making Pashka for decades, ever since first reading about
Russian Easters in an old, now collectible Time-Life book series, Foods
of the World. Initially I made it out of curiosity, bu
Recipes by Julianne | Thursday, April 7,2011
Chicken and spinach ravioli filling
1 c. finely chopped cooked chicken
1 c. finely chopped spinach (about 1 10 oz. package, squeezed dry)
1/2 c. bread crumbs
1/2 c. freshly grated parmegiano reggiano, or aged asiago
1/4
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