Recipes by Julianne | Thursday, March 15,2012

Irish whiskey trifle

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

Food - Julianne Glatz | Thursday, March 8,2012

Kitchen of dreams

Lincoln Land’s new Culinary Institute has facilities and faculty to rival the best

By Julianne Glatz

They’ve built it, and people are coming.Walking into Lincoln Land Community College’s new Culinary Institute for the first time is an awesome, even jaw-dropping experience, especially for

Food | Thursday, March 8,2012

Pro chefs’ good eats

By Julianne Glatz

One of the best things about writing for the Illinois Times is getting to meet people. That’s never been more true than while I was working on this week’s cover story. Everyone

Food - Julianne Glatz | Thursday, February 23,2012

Smothered to succulence

By Julianne Glatz

I’ve cooked thousands of dishes for countless people in my life; some professionally, some as a home cook. Almost all were well received. When catering dinner parties or when my cooking class st

Recipes by Julianne | Thursday, February 23,2012

Smothered cabbage

By Julianne Glatz

8-12 oz. smoky, thick-cut bacon, diced 2 lbs. coarsely chopped cabbage 1 c. chopped onion, NOT super-sweet 1 T. cane syrup, molasses, or dark brown sugar 1 c. water 1/2 tsp. freshl

Recipes by Julianne | Thursday, February 23,2012

Vegetables braised in olive oil

By Julianne Glatz

1 c. extra-virgin olive oil 1 T. anchovy paste 1/2 tsp. crushed red chili flakes, or more or less to taste, optional 6 sun-dried tomatoes, thinly sliced lengthwise 6 cloves garlic, pee

Food - Julianne Glatz | Thursday, February 16,2012

Maple syrup time

By Julianne Glatz

Drip, drip, drip . . . It was late February. After a long, cold winter, it was first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by noon the

Recipes by Julianne | Thursday, February 16,2012

Roasted pork with maple-mustard glaze

By Julianne Glatz

Roasted pork with maple-mustard glaze 3 to 4 lbs. boneless pork loin, or tied boneless pork butt 2 c. buttermilk One large white onion, thinly sliced or diced 3/4 c. plus 1/2 c.

Recipes by Julianne | Thursday, February 16,2012

Maple walnut pie

By Julianne Glatz

Maple walnut pie Pastry for a single crust pie 3 eggs PLUS 1 beaten egg 1 1/2 c. pure maple syrup 1/2 tsp. kosher or sea salt 4 T. melted unsalted butter 2 tsp. cider vine

Food - Julianne Glatz | Thursday, February 9,2012

Food for love 2012

By Julianne Glatz

The association of food with love and making love is as old as, well, food and love themselves. From Marc Anthony feeding grapes to Cleopatra, to the Aztec Emperor Montezuma drinking 50 cups of chile-