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LATEST IT BLOG POSTS
Food - Julianne Glatz | Thursday, October 27,2011
{after 1st article on article listing} Nourishing the nation, one tray at a time
The growing farm to school food movement
It’s in all 50 states. In thousands of school districts. It’s growing by leaps and bounds. And now it’s been endorsed and getting support from the federal government and some state a
Food - Julianne Glatz | Thursday, October 20,2011
Ice cream art and science
I tasted Jeni’s Splendid Ice Cream just minutes after being introduced to my first grandson. Stepping through the doorway, I was totally focused on him. But soon other priorities reared their he
Recipes by Julianne | Thursday, October 20,2011
Roasted pumpkin 5-spice ice cream
Jeni Britton Bauer uses a 1 1/2 qt. Cuisinart ice cream maker, with an electric base and frozen canister for her recipes. Other models are available; all range from around $40 - $60. Using Chinese
Food - Julianne Glatz | Thursday, October 13,2011
In praise of braise
The heat is finally retreating. Even when daytime temperatures are warm, the nights are deliciously cool. Best of all, the high humidity has fled. When days and nights turn crisp, my culinary thoughts
Recipes by Julianne | Thursday, October 13,2011
Orange scented braised lamb shanks
Orange scented braised lamb shanks McGee’s guidelines for succulent braises and stews: A moist, tender braise or stew results from the cook’s cumulative attention to several details
Food - Julianne Glatz | Thursday, October 6,2011
It’s alive!
Only when I thought I’d lost it did I realize how much I valued it.
A couple months ago, I lost something valuable. The value wasn’t monetary; it was precious because I’d created it and kept it alive for 15 years. Truthfully, I’d come to take it for
Food - Julianne Glatz | Thursday, September 29,2011
Brown is beautiful
One of the main reasons restaurant food tastes so much better in America than home cooking,” renowned chef Mario Batali often said on his Food Network show, “Molto Mario,” “is
Recipes by Julianne | Thursday, September 29,2011
Caramelized-onion marmalade
Nothing is more dramatically transformed by browning than onions. Sharply pungent raw onions become richly mellow, savory and sweet. This caramelized-onion marmalade has many uses: as a sandwich sprea
Food | Thursday, September 22,2011
Plentiful pears
Pity the poor pear. Each autumn, apples get all the attention. It’s just not fair. Sure, pears show up in cooking publications, but they always seem to take a back seat to apples. That’s a
Recipes by Julianne | Thursday, September 22,2011
Almond tart dough
Almond tart dough 1 c. finely ground almonds (measure BEFORE grinding) 1 1/2 c. unbleached all purpose flour 1/2 c. (1 stick) unsalted butter, softened 3 T. brown sugar 1 egg
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