Recipes by Julianne | Thursday, March 11,2010

Fish Stock

Approximately 2 lbs. fish bones, heads, and trimmings or seafood shells or heads. Do NOT use oily-type fish such as salmon, trout or mackerel Stalks from 1 fennel bulb 1 tsp. dried tarra

Recipes by Julianne | Thursday, March 11,2010

Rouiller

By Julianne Glatz

This spicy, garlicky provençal mayonnaise is good not only with Soupe de Poisson, but as a sandwich spread, sauce for shrimp, base for a salad dressing, and anything else where a spicy aioli would be

Recipes by Julianne | Thursday, March 4,2010

Picklese (a.k.a. Pikliz)

By Julianne Glatz

This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of

Recipes by Julianne | Thursday, March 4,2010

Haitian Red Beans and Rice (Diri et Pois Coles)

By Julianne Glatz

Rice and beans are ubiquitous throughout the Southwestern U.S., Mexico, Central and South America, well as the Caribbean and other parts of the world. The beans differ – black beans, pinto beans

Recipes by Julianne | Thursday, February 18,2010

Meatloaf Master Recipe

By Julianne Glatz

RealCuisine RecipeMeatloaf Master RecipeThis meatloaf master recipe provides a palette for both novice and experienced cooks for experimentation. The large amount of breadcrumbs is unusual, as is the

Recipes by Julianne | Thursday, February 4,2010

Spinach Salad with Oranges, Tasso Ham, and Spicy Caramelized Pecans

By Julianne Glatz

I found this salad dressing in an old cookbook of Louisiana plantations’ recipes. Blood oranges are in season and available locally; they make an especially attractive presentation. Any good Caj

Recipes by Julianne | Thursday, February 4,2010

Spicy Caramelized Pecans

By Julianne Glatz

1 c. pecan halves 1 egg white 1 T. Cajun seasoning, such as Souileau’s, Emeril’s Essence, or Paul Prudhomme’s Magic 2 T. dark brown sugar Beat egg white unti

Recipes by Julianne | Thursday, February 4,2010

Barbequed Shrimp

By Julianne Glatz

1 1/2 - 2 lb. shrimp, shelled and deveined, shells reserved 1 1/2 c. chicken or vegetable stock 1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes 1/2 tsp. cayenne

Recipes by Julianne | Thursday, February 4,2010

Oysters Bingo

By Julianne Glatz

Oysters in the shell Chopped cooked spinach, squeezed dry, approximately 1 - 2 tsp. per oyster Aioli, recipe follows, 1 tsp.-1 T. per oyster Freshly grated Parmesan, approximately 1 tsp. p

Recipes by Julianne | Thursday, February 4,2010

Aioli

By Julianne Glatz

1 tsp. Dijon or stone grained mustard 1/2 tsp. salt 3 – 4 sliced garlic cloves or to taste 1/2 c. extra virgin olive oil 1/2 c. neutral flavored vegetable oil such as canola C