Almond tart dough

By Julianne Glatz

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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Recipes by Julianne | Thursday, September 22,2011

Pear and raspberry tarts

By Julianne Glatz

Pear and raspberry tarts 1 recipe almond tart dough, recipe follows 1 beaten egg 6 T. seedless red raspberry jam 3 firm but ripe pears, preferably a more rounded variety, such as B

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Recipes by Julianne | Thursday, September 22,2011

Pears poached in red wine, honey and spices

By Julianne Glatz

Pears poached in red wine, honey and spices 4 firm but ripe pears, stems attached (Bosc pears work especially well) 1/2 bottle red wine – drinkable, but not necessarily expensive

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Recipes by Julianne | Thursday, September 22,2011

Sherry honey dressing

By Julianne Glatz

Sherry honey dressing 1 c. olive oil 5 T. sherry or red wine vinegar 4 T. yoghurt or sour cream 1 1/2 tsp. kosher salt, or 1 tsp. regular salt 1/2 tsp dry mustard 1/4 c. ho

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Recipes by Julianne | Thursday, September 22,2011

Salt and pepper caramelized walnuts

By Julianne Glatz

Salt and pepper caramelized walnuts 1 1/2 c. walnut halves 1 egg white 1 tsp. coarsely ground black pepper 2 T. brown sugar, either dark or light 1 heaping tsp. coarse sea sal

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Recipes by Julianne | Thursday, September 22,2011

Salad with pears, blue cheese, salt and pepper caramelized walnuts, and sherry honey dressing

By Julianne Glatz

Salad with pears, blue cheese, salt and pepper caramelized walnuts, and sherry honey dressing For the salad/per person: 1 large handful of washed and torn soft lettuce leaves, such as Bosto

Food - Julianne Glatz | Thursday, September 15,2011

Meet this year’s Hope School Celebrity Chef

By Julianne Glatz

When Stephanie Izard, this year’s Hope School Celebrity Chef, became Bravo TV’s 2008 Top Chef – the first and, after nine seasons, still the only woman to do so – Chicago’

Food - Julianne Glatz | Thursday, September 8,2011

Homegrown and Handmade

By Julianne Glatz

“When I was pregnant with my first child, I really thought that a fast food cheeseburger and fries was a complete meal. After all, there was meat, dairy in the form of the cheese, bread in the f

Recipes by Julianne | Thursday, September 8,2011

Creamy heirloom tomato soup

By Julianne Glatz

The recipes in Homegrown and Handmade are simple and basic, all the better to showcase Niemann-Boehle’s homegrown products. Her tomato soup recipe calls for frozen tomatoes, but presumably fre

Food - Julianne Glatz | Thursday, September 1,2011

Mad about Illinois River Valley melons

By Julianne Glatz

They’re luscious, ripe, and ready. At their succulent best, their quintessential peak. Melons – specifically watermelons and cantaloupes. Every so often my grandfather used to grow waterme