Recipes by Julianne | Thursday, April 12,2012

Hazelnut romesco sauce

• 1/3 c. roasted hazelnuts, skinned• 2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c. •&

Recipes by Julianne | Thursday, April 12,2012

Beer steamed shrimp with remoulade

By Julianne Glatz

Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic.For the remoulade:• 1 c. go

Recipes by Julianne | Thursday, April 12,2012

Pacific Rim rice salad

By Julianne Glatz

We’ll be serving this rice salad primarily because it’s so delicious, but it’s also a nod to Ashley’s university experience in New Zealand: the recipe comes from a friend in Au

Recipes by Julianne | Thursday, April 12,2012

Meyer lemon curd

By Julianne Glatz

Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding

Recipes by Julianne | Thursday, April 12,2012

Grilled asparagus with romesco

By Julianne Glatz

Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus.A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, p

Recipes by Julianne | Thursday, April 5,2012

Carol Kitterman’s beef brisket

By Julianne Glatz

Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and

Recipes by Julianne | Thursday, April 5,2012

Bialystok Tsimmes

with sweet potatoes, carrots, prunes, and apricots and a Halkie (potato kugel) topping.

By Julianne Glatz

Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from

Recipes by Julianne | Thursday, March 22,2012

Blood orange upside down polenta cake

By Julianne Glatz

This is a cake that even folks who normally eschew cake will enjoy. It’s not overly sweet, and the addition of polenta adds a bit of crunch to the crumb. 7 T. sugar, divided, plus 3/4

Recipes by Julianne | Thursday, March 15,2012

Mussels steamed in Guinness

By Julianne Glatz

Corned beef and cabbage may not be traditional Irish fare, but seafood is. Even when potato crops failed, the island nation could depend on the abundance of fish and seafood. Guinness Stout is prac

Recipes by Julianne | Thursday, March 15,2012

Irish whiskey trifle

By Julianne Glatz

Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that