Food - Julianne Glatz | Thursday, January 19,2012

So long, Charlie

If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant

Food - Julianne Glatz | Thursday, January 12,2012

Of beets and borscht

By Julianne Glatz

The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl

Recipes by Julianne | Thursday, January 12,2012

Basic instructions for cooking beets

By Julianne Glatz

Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375.If the beets have stems and

Recipes by Julianne | Thursday, January 12,2012

Borscht

By Julianne Glatz

Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv

Food | Thursday, January 5,2012

The rest of the story, 2011

By Julianne Glatz

It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.

Food - Julianne Glatz | Thursday, December 29,2011

All about bubbly

By Julianne Glatz

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil

Recipes by Julianne | Thursday, December 29,2011

Gougres

Burgundian cheese puffs

By Julianne Glatz

These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea sal

Recipes by Julianne | Thursday, December 29,2011

Chocolate truffles

By Julianne Glatz

Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar

Food | Thursday, December 22,2011

Italian-American Christmas, Springfield-style

By Julianne Glatz

For years, my husband Peter’s entire dental office eagerly anticipated the arrival of Velma Viele Mayes’ Italian Christmas cookies. The large foil-covered cardboard box overflowed with ani

Recipes by Julianne | Thursday, December 22,2011

Italian Christmas Eve seafood salad

By Julianne Glatz

This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into