Julianne Glatz

Peanut pie This pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientist George Washington Carver is credited with popularizing them in the U.S. Completely cool peanut pie before cutting and serving. • 3 beaten eggs• 1 1/2 […]

Pate Brisee(aka pie pastry) For 2 crusts: • 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. unsalted butter• 1/3-1/2 c. ice water All ingredients and utensils MUST be cold or cool. To make pastry in a food processor: Cut […]

Chicken purloo •    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable oil, divided•    2 c. diced yellow onions, NOT supersweet•    1 c. diced celery•    2 T. minced garlic•    1/2 c. diced green or red bell pepper•    1/4 tsp. crushed red pepper flakes or to […]

Bloody good gravyto be served with roast beast Sure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s just, well, spaghetti and tomato sauce. The dark red/purple beets do a much better job of imitating actual blood. In fact, […]

•    8 c. peeled, seeded and chopped tomatoes•    6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes•    6 c. onions, NOT super-sweet, cut into 1- inch cubes•    1/3 c. thinly sliced garlic•    6 c. zucchini (remove any largely seeded areas), cut into 1-inch cubes•    6 c. bell peppers – red, green or […]