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 […]
Recipes by Julianne
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Pate Brisee
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 […]
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Chicken purloo
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 […]
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Spooky eyes
Spooky eyes • Hard-boiled eggs, shelled• Black food coloring• Mayonnaise• Turmeric, optional• Dijon mustard• Cider vinegar• Kosher or sea salt and freshly ground white pepper to taste• Extra large pimento-stuffed green olives (or smaller ones if your eggs are small) The day before you plan to serve the “eyes,” fill a large jar or deep […]
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Bloody good gravy
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, […]
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Ratatouille
• 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 […]
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Nona’s chicken tetrazzini
I love this dish, which combines Italian ingredients with a truly American retro topping: crushed potato chips. As a child that topping was my favorite part of my mom’s tuna noodle casserole. Nona’s seasoning:• 2 1/2 tsp. paprika• 2 T. salt• 2 T. garlic powder• 1 T. (freshly ground) black pepper• 1 T. onion powder• 1 […]
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Pumpkin soup baked in a pumpkin
The pumpkin isn’t only in this soup, it’s also the soup tureen. It’s delicious, and a real showstopper at the dinner table. Kids love eating it and love helping make it even more – with close adult supervision, of course! The only crucial thing – besides making sure that you don’t pierce the outside of […]
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Savory pumpkin quiche
This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roasting the pumpkin cubes and sautéing the onion. 1 partially baked tart shell, either a 9-inch regular pie pan, 10-12-inch for a […]
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Colcannon/Seeskraut
The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 for members of ISA and $75 for non-ISA members. Call Dee at 217-528-1563 for tickets and/or more information. Colcannon/SeeskrautI hadn’t expected Dirks’ […]
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Yucatan Pickled Red Onions
Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiches, tacos, omelets, salads and even as a garnish for Indian dishes. 1 large red onion, sliced about 1/8-inch thickness (you should have at least two […]
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Paul Virant’s Sweet Pickled Cherry Tomatoes
Virant says this pickle is reminiscent of his childhood spent just north of St. Louis: “My grandmother made this tomato salad that she canned; I reproduced those flavors with this pickle.” Virant uses the cherry tomatoes “as is” for garnishes and accompaniments, but also blends equal parts of the pickled tomatoes with their brine and […]
