Recipes by Julianne

My neighbor, Gordon Longhta, generously gives us chestnuts from his trees each year; this is my favorite way to use them. If you can’t get chestnuts, baking potato makes a good substitute. For the filling: 2 oz. pancetta or lightly smoked bacon, finely chopped 1/4 c. finely chopped onion 1 tsp. minced garlic 1 c. […]

1 – 1 1/2 c. cooked crabmeat, or cooked, coarsely chopped lobster (the meat from about 1 1/4 – 1 1/2 lb. lobster) or shrimp, or a combination. 8 oz. cream cheese, at room temperature 1/4 c. minced scallions 1 T. Asian fish sauce Approximately 48 wonton skins For serving: Light tomato sauce or vodka […]

Yakitori is traditional for Hanami, but it’s also classic street food. This recipe calls for boneless skinless pieces of chicken, but in Japanese yakitori stalls, skewers are also pierced with ground chicken meatballs, chicken hearts and livers, and other bits and pieces, such as tailpieces. My husband is so fond of yakitori that he bought […]

Miso-marinated fish is a signature dish of Japanese chef Nobu Matsuhisa, whose exquisite cuisine has won him accolades for years and built a 23-restaurant empire that spans the globe – from NYC to Tokyo, Australia, Dubai, Moscow and London. My husband and I first experienced it during a tasting lunch at Nobu NYC years ago […]

2 T. minced, pickled jalapenos, either hot or mild 1 T. pickling liquid from the jalapenos 1 large fresh, free-range organic egg 1/3 c. chopped scallions 1 T. sugar 1 tsp. salt 1 c. neutral-flavored vegetable oil, such as canola or peanut Put all ingredients into the container of an electric blender or food processor […]

lb. extra-sharp cheddar cheese 1 large red bell pepper, roasted* or from a jar Jalapeno mayonnaise, recipe follows Worcestershire sauce to taste If you are going to grind the ingredients in a food processor, have the cheese at room temperature (or even a little warmer); if grating the cheese, make sure it’s cold to make […]

Don’t let this list limit you. All of the above ingredients will make a fine Italian bruschetta, but you don’t have to stop there. How about an American version with grilled fresh corn kernels, chopped red peppers, sweet onions, ham, and cheddar? Or a dessert bruschetta spread with goat cheese or cream cheese, grilled fresh […]

These instructions are written for children, but are meant to be used with age-appropriate adult supervision.  For the dough: 1 package dry yeast (2 1/4 teaspoons), NOT fast-acting 1 T. sugar 1/4 c. very warm (but not hot) water 3 c. all-purpose unbleached flour 1 tsp. salt 2 T. olive oil 3/4 c. cool water […]

Although these crpes look as if they contain eggs, the yellow color comes from turmeric.  They are wonderful for brunch or dinner.  Both the batter and the filling can be made a day or more ahead; assembling and cooking them takes just minutes.  For the crpes: 1 c. rice flour 1 c. coconut milk c. […]

Bánh Mi have long been popular in Vietnam. Lately they’re taking America by storm: “Are Bánh Mi poised to become New York’s #1 sandwich?” asked New York Magazine recently.  After winning challenges in every city for the entire contest, L.A.’s Bánh Mi truck, Nom Nom, was narrowly defeated as winner of the Food Network’s Great […]