Recipes by Julianne | Thursday, July 26,2012

5 Flavors’ spinach salad with candied walnuts and goat cheese dressing

For the 5 Flavors goat cheese dressing 4 ounces goat cheese 2 T. buttermilk 1 tsp. honey 1 T. fresh lemon juice 2 T. olive oil 1/4 tsp. white pepper Pinch of salt 1

Recipes by Julianne | Thursday, July 12,2012

Crab and sweet corn salad

By Julianne Glatz

• 2 c. crabmeat (or substitute small cooked shrimp or larger shrimps cut into bite-sized pieces)• 2 c. cooked sweet corn kernels (4 ears should yield about 2 c.)• 1/2 c. chilli sauce, b

Recipes by Julianne | Thursday, July 12,2012

Hacked Chinese Chicken with Szechuan peppercorns

By Julianne Glatz

• 1-2 lbs. boneless, skinless poached or grilled chicken, cooled• 1 T. minced garlic• 1/4 c. cilantro • 4 T. soy sauce• 6 T. smooth, natural peanut butter• 3 T. shao hsin

Recipes by Julianne | Thursday, July 12,2012

Saté peanut sauce

By Julianne Glatz

• 8 T. natural crunchy peanut butter• 3/4 c. minced white onion• 1 tsp. minced garlic• 1 c. coconut milk, reserved from above• 2 T. light brown sugar• 1 tsp. cayenne or t

Recipes by Julianne | Thursday, July 12,2012

Thai cucumber salad

By Julianne Glatz

• 2 T. fresh lime juice• 1 T. fish sauce• 1/4 c. light brown sugar• 4 thinly sliced fresh Thai hot chiles OR Serrano chiles, or to taste, optional• 1-2 “burpless”

Recipes by Julianne | Thursday, July 12,2012

Pork or Chicken Satés

By Julianne Glatz

• 1 lb. boneless, skinless chicken or pork loin For the marinade• 1 tsp. coriander seeds• 1 tsp. cumin seeds• 1 T. fish sauce (Preferably the Vietnamese Three Crab Brand; it&rsquo

Recipes by Julianne | Thursday, July 5,2012

Ricotta Gnocchi

By Julianne Glatz

Jordan and Aurora Coffey say that their Ricotta Gnocchi is an ongoing customer favorite, one so popular it’s become a staple that will always be on the menu in some form or other. It’s

Recipes by Julianne | Thursday, June 28,2012

Nectarine and blueberry salsa

By Julianne Glatz

This riff on Mexican fruit-based salsas is eye-catching and delicious. Serve with tortilla chips, or as a condiment for grilled fish or pork. • 2 c. unpeeled, ripe but firm nectarines, cut in

Recipes by Julianne | Thursday, June 28,2012

Peach Melba pie

By Julianne Glatz

The Belle Époque, known in America as the “Guilded Age,” lasted roughly between 1890 and the onset of WWI. Auguste Escoffier was its most renowned chef, and he paid homage to its

Recipes by Julianne | Thursday, June 28,2012

Peach ice cream with a blueberry swirl

By Julianne Glatz

Jeni’s Splendid Ice Creams (see my 10/22/12 IT column, “Ice cream art and science”) provided the techniques for this recipe; the flavor combination is my own. The blueberry swirl/