Pumpkin stuffed with quinoa and cranberries. PHOTO BY PETER GLATZ For most of my life, my family’s Thanksgiving menu was set in stone. With the exception of cranberries, much, if not all, of it came from our own garden/farm: potatoes, sweet potatoes, corn, lima beans, spinach and for years, even the turkey. And, let’s not […]
Julianne Glatz
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Prudhomme recipes
Barbequed shrimp PHOTO BY PETER GLATZ Last week I wrote about Paul Prudhomme, the chef who first brought Cajun cooking to America’s forefront. Below are three of my most favorite Prudhomme recipes. This is what Prudhomme made at Chicago’s Fancy Food Festival. While it doesn’t contain traditional Cajun ingredients except his spice blend(s), it’s a […]
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Paul Prudhomme, in memoriam
Paul Prudhomme Emeril Lagasse may be a more familiar household name these days. But it was another chef who introduced Cajun cuisine to America, creating a popularity that still exists: Paul Prudhomme, who passed away on Oct. 8 at the age of 75. Have you ever eaten blackened fish? Blackened chicken? Blackened steak? Credit Prudhomme, […]
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Slow Food Springfield St. Louis brewery tour
A batch of Pale Ale rolls off the line at the Schlafly Bottleworks brewery in Maplewood, MO. PHOTO BY HUY RICHARD MACH/TNS For as long as I can remember, St. Louis has been a beer town. And for most of that time, St. Louis was a one-brewery town. Anheuser-Busch ruled the roost; even sighting a […]
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Make your own sausage
“Laws, like sausages, cease to inspire respect in proportion as we know how they are made.” –John Godfrey Saxe Nineteenth century American poet/lawyer Saxe’s quip is still commonly used, though less elegantly phrased – and not just about lawmaking. We wince, shrug and say, “You know, it’s like making sausage….” Everyone understands that the rest […]
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Drinking shrubs
Chef Michael Higgins of Maldaner’s restaurant with many shrub options. PHOTO BY DAVID HINE Would you like to drink a shrub? I’m not talking about drinking bushes you might have in your yard, but a class of sweet/sour beverages that is centuries old. But shrubs are enjoying a renaissance these days in restaurants and other […]
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Pâté à choux
Pâté à choux – One dough, many possibilities PHOTO BY PETER GLATZ It’s used to make one of the most traditional and delectable complements for wine but has many other guises both savory and sweet; probably the best known to Americans are cream puffs and éclairs. Pâté à choux, or – as my grandmother called […]
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Midwest supper clubs
Supper clubs. They’re a blast from the past that are struggling to compete with national chain restaurants even as they’re experiencing a renaissance with a resurgence of customers that love their retro-cool. They’re an iconic Midwestern tradition. Supper clubs share certain characteristics. However, each is uniquely individual, a reflection of its location, local owners’ taste […]
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Olives
Grilled tuna kebabs with green olive sauce PHOTO BY PETER GLATZ I’m addicted to farmers markets. (Is there a 12-step program for that?) Season allowing, they’re high on my must-visit list wherever I travel. In Mediterranean countries the most fascinating display almost always belongs to the olive vendor. There can be as many as two […]
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Summer melting into autumn desserts
Plum torte. PHOTO BY PETER GLATZ Seasonal desserts have always been warm weather milestones. In spring, there’s rhubarb pie – so delicious that rhubarb itself was called “pie plant” in earlier times. And, of course, strawberry shortcake and various other rhubarb and strawberry concoctions, singly or in combination. Summer brings peaches, apricots, melons, Lodi apples […]
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Ratatouille
PHOTO BY PETER GLATZ Ratatouille got me my first new kitchen floor. I’m not talking about the 2007 Disney movie but the classic French vegetable stew (pronounced ra-ta-TOO-ee) that gave the movie its name. We’d moved into our historic farmhouse a month before. Farm kitchens are usually envisioned as large, warm and welcoming, but the […]
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Midweek meals
PHOTO BY BILL HOGAN/TNS “I know you’re not an elitist,” my husband, Peter, said. “But do you ever worry that you come across that way to readers?” Peter’s question arose from a conversation he’d had with one of his dental patients. This working mother of young children said she read my columns every week and […]
