Recipes by Julianne

This recipe is adapted from New Orleans chef Donald Link’s cookbook, Real Cajun. Link’s three restaurants, Herbsaint, Cochon and Butcher are wildly popular – on a recent visit to Cochon, there was a crowd waiting to get in at 9 p.m. on a Monday. Some of the book’s recipes are from the restaurants, but most […]

Canned chipotles in adobo are available in many groceries. They’re great to have on hand, but I rarely use more than one or two at a time; I freeze the rest and dig them out as needed. Approximately 6 lbs. sweet potatoes, all about the same size. 1-2 canned chipotle chilis in adobo, or to […]

Chocolate ganache is almost as versatile as the yoghurt pound cake. It can be used as a glaze, as a filling in cakes, tarts and pies, or whipped to make a fluffy chocolate frosting. Small balls of ganache, whipped or not, can be frozen, then rolled in cocoa to make truffles. Ganache is most often […]

This is NOT the buttercream I used for the wedding cake. Truthfully, it was a risky and not very wise choice, because it was so delicate and heat sensitive. Ashley, who these days is a caterer in Chicago, discovered this meringue buttercream recipe that is just as decadently delicious, much easier to make, and far […]

This is absolutely, hands-down, bar none the easiest, most foolproof made-from-scratch yellow cake you’ll ever find. It takes only minutes and has a wonderful flavor and delicate texture no box mix could ever come close to matching. I found the recipe on the back of a flour bag decades ago – so long ago that […]

Here’s a solution for those who struggle with the dilemma, “Do I want pumpkin or pecan pie?” For tips on making pie pastry as well as a recipe and thoughts on the best shortenings to use, see my 10/22/08 RealCuisine column. 1 unbaked deep-dish 9-inch or 10-inch pie shell 1 beaten egg, 2 T. reserved […]

Most recipes for this classic use beef stock or broth. This version, however, uses only water – the intense flavor of the caramelized onions provides more than enough depth of flavor for vegetarians and meat-eaters alike. And it comes from a genuine French cook, a professor of French literature at the University of Illinois, U-C. […]

Here’s a creamy soup that delivers a rich satisfying mouth feel without any cream. Onions are members of the lily family, which gives the soup its name. It can be made up to several days ahead. 4 c. sliced yellow or white onions, NOT super-sweet 1/2 c. sliced shallots 12 cloves garlic, sliced 6 T. […]

3/4 c. black walnuts 1 c. unsalted butter, softened 1 c. LOOSELY packed dark brown sugar 1 tsp. vanilla extract ¼ tsp. kosher or sea salt 2 ¼ c. unbleached all-purpose flour Approximately 8 oz. good quality bittersweet or semi-sweet chocolate (if dipping) Toast the black walnuts in a 350º-degree oven in a single layer […]

Black walnuts are available from at least two vendors at the Old State Capitol Farmers Market, completely shelled as well as with pre-cracked shells. Hammons Black Walnuts are available at several local grocery stores.  4 pork chops, approximately 1/2 – 1-inch thick 1/4 c. kosher or sea salt 1 qt. cold water Freshly ground black […]

3 eggs 11/2 cups neutral vegetable oil, such as canola 2 cups sugar 3 cups unbleached, all-purpose flour 1 tsp. salt 1 tsp. baking soda 4 c. peeled, cored and chopped apples 1 c. black walnuts, lightly toasted if desired 2 tsp. vanilla extract Glaze: 1 c. dark brown sugar, packed 1/4 c. milk 1/2 […]

Chip Kennedy’s signature potato gratin recipe proves that the best preparations are often the simplest. “One of my cooking class students came up to me not long ago and said, ‘That potato recipe has changed my life!’” he says. You could gussie it up with a little minced garlic, a sprinkle of freshly grated nutmeg, […]