Recipes by Julianne

1/2 c. unbleached all-purpose flour 1 T. sugar, preferably baker’s sugar 1/2 tsp. kosher or sea salt 2 large eggs, beaten 2/3 c. half and half 1 tsp. vanilla extract 2 T. unsalted butter 3-4 large apples (about 1¼ lb.) such as Granny Smith, Golden Blushing, Braeburn, seasonal Golden Delicious, or other sweet/tart varieties that […]

For the marinade 2 c. buttermilk 1/2 c. thinly sliced or diced onion    6 cloves crushed garlic 2 T. kosher or sea salt 1/2 c. dark brown sugar 1/4 c. minced sage leaves kosher or sea salt and freshly ground pepper to taste 6 T. bacon fat or vegetable oil, plus additional if needed 4 […]

1/2 c. minced shallots or onions, NOT super-sweet 1 T. bacon fat OR unsalted butter OR the fat and browned bits left in the skillet from sautéing the pork chops 1/2 c. applejack or Calvados 4 c. unsalted chicken stock 2 c. unpasteurized apple cider Salt, freshly ground pepper, and cider vinegar to taste If […]

1 large butternut squash 3-4 tart apples such as Jonathan or Granny Smith 6 c. chicken or vegetable stock, plus additional if needed 1 1/2 c. thinly sliced leeks (white part only) or onions 1 T. butter 1 c. heavy cream, plus additional to drizzle if desired Kosher or sea salt and freshly ground white […]

“Skordalia holds the heart of Greece,” says anthropologist Susanna Hoffman in her Greek cookbook, The Olive and the Caper. “It is loved like mashed potatoes, remembered like warm cookies, dreamed of like a good steak – it’s everyone’s comfort food.… In any café you can order it by the plateful. In every household it welcomes […]

Outdoor markets throughout the Mediterranean have stalls with a staggering, even bewildering, variety of olives – different types, sizes, cures and marinades. This is a favorite.      3 c. olives: Kalamata, other black olives 1 1/2 c.0 thinly sliced red onion 1 1/2 tsp. kosher salt, divided 1/2 tsp. cracked peppercorns, or more to taste […]

The idea of pairing sweet watermelon and salty/sharp feta might seem unlikely. But the two compliment each other perfectly, as Greeks have known for ages. 1c. thinly sliced red onion 2 tsp. salt, preferably kosher or sea 4 c. chilled watermelon, seeds removed if present, cut into one-inch cubes 1 c. (approximately 4 oz.) feta, […]

Cevapcici aren’t Greek, but they’re ubiquitous in every Balkan nation, including Croatia, homeland of our house concert guitarist, Goran Ivanovic. That’s one reason I’m putting them on our meze table. The other is that they’re absolutely delicious. There are as many cevapcici variations in the Balkans as there are of meatloaf in America, but all […]

3 c. whole wheat flour 1/2 c. wheat germ 2 – 4T. soy flour, optional 1 tsp. baking soda 1/2 – 1 tsp. salt 3/4 c. light molasses OR cane syrup OR maple syrup OR honey 2 c. buttermilk or sour milk Preheat oven to 350 degrees. In a large bowl, mix the flour, wheat […]

I first had Switzerland cheese toast decades ago in the most perfect setting imaginable: an outdoor restaurant in Zermatt, Switzerland, overlooking the Matterhorn. I hadn’t ordered it: cheese toast sounded mundane, like grilled cheese sandwiches at home. Much as I loved those, I wanted to try something new. Fortunately my friend ordered the cheese toast […]

To cook fresh edamame in the shell: Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about 1 T. per quart. Add the edamame. When the water returns to […]

2 c. cooked, shelled edamame 1/4 c. diced onion or shallot 1/2 c. tightly packed fresh cilantro leaves 1 tsp. minced garlic, or to taste 1/4 c. fresh lime juice 1 T. Thai green curry paste, or more or less to taste Freshly ground pepper to taste 5 T. peanut, canola, or other neutral vegetable […]