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Top Articles from Recipes by Julianne
Recipes by Julianne | Thursday, September 23,2010
Watermelon and Feta Salad
The idea of pairing sweet watermelon and salty/sharp feta might seem
unlikely. But the two compliment each other perfectly, as Greeks have
known for ages.
1c. thinly sliced red onion
2 tsp
Recipes by Julianne | Thursday, September 23,2010
Fennel and Orange Marinated Olives
Outdoor markets throughout the Mediterranean have stalls with a
staggering, even bewildering, variety of olives – different types,
sizes, cures and marinades. This is a favorite. &nbs
Recipes by Julianne | Thursday, September 23,2010
Skordalia
“Skordalia holds the heart of Greece,” says anthropologist Susanna
Hoffman in her Greek cookbook, The Olive and the Caper. “It is loved
like mashed potatoes, remembered like warm coo
Recipes by Julianne | Thursday, September 23,2010
CEVAPCICI (Grilled Balkan sausages)
Cevapcici aren’t Greek, but they’re ubiquitous in every Balkan
nation, including Croatia, homeland of our house concert guitarist,
Goran Ivanovic. That’s one reason I’m putting
Recipes by Julianne | Thursday, September 16,2010
Home Made Grape Nuts
3 c. whole wheat flour
1/2 c. wheat germ
2 – 4T. soy flour, optional
1 tsp. baking soda
1/2 - 1 tsp. salt
3/4 c. light molasses OR cane syrup OR maple syrup OR honey
2 c.
Recipes by Julianne | Thursday, September 2,2010
Switzerland cheese toast
I first had Switzerland cheese toast decades ago in the most perfect
setting imaginable: an outdoor restaurant in Zermatt, Switzerland,
overlooking the Matterhorn. I hadn’t ordered it: cheese to
Recipes by Julianne | Thursday, August 19,2010
Asian edamame dip
2 c. cooked, shelled edamame
1/4 c. diced onion or shallot
1/2 c. tightly packed fresh cilantro leaves
1 tsp. minced garlic, or to taste
1/4 c. fresh lime juice
1 T. Thai green cur
Recipes by Julianne | Thursday, August 19,2010
Edamame and wild rice pilaf
1 bunch scallions
3/4 c. wild rice
1/3 c. minced shallots or onions
3 T. unsalted butter
1/2 c. dry white wine or vermouth
3 c. unsalted or low sodium chicken or vegetable stock
Recipes by Julianne | Thursday, August 19,2010
Edamame purée
with fresh herbs and Asiago
2 c. cooked, shelled edamame
3/4 - 1 c. finely grated aged Asiago cheese, plus extra for garnish
1/3 c. loosely packed mint or basil leaves, or a combination
1 tsp. minced garlic, or more
Recipes by Julianne | Thursday, August 19,2010
Garlic edamame
Green soybeans with garlic
To cook fresh edamame in the shell:Bring water to a boil
over high heat. It should be enough to cover the pods and at least an
inch or two over the top. When the water comes to a boil, add salt,
about
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