Recipes by Julianne

1 bunch scallions 3/4 c. wild rice 1/3 c. minced shallots or onions 3 T. unsalted butter 1/2 c. dry white wine or vermouth 3 c. unsalted or low sodium chicken or vegetable stock 1 tsp. salt 1 T. fresh thyme leaves, or 1 tsp. dried thyme leaves freshly ground pepper 1 1/2 c. cooked […]

2 c. cooked, shelled edamame 3/4 – 1 c. finely grated aged Asiago cheese, plus extra for garnish 1/3 c. loosely packed mint or basil leaves, or a combination 1 tsp. minced garlic, or more or less to taste 1 tsp. – 1 T. white wine vinegar, OR white wine Worcestershire, OR lemon juice 1/3 […]

This caramel corn is simple and simply delicious. Dark corn syrup and vanilla make most traditional; using maple syrup and flavoring is a nice variation. Adding just peanuts makes it “Cracker Jack.” Using other nuts, singly or in combination, creates a more sophisticated version. 3-4 quarts freshly popped, unseasoned popcorn 3 c. roasted nuts: peanuts, […]

1 lb. fresh tomatillos, husked and washed 1 poblano chile 4 garlic cloves, peeled 1 medium white onion, coarsely chopped 1 handful EACH flat-leafed parsley and cilantro, or use all cilantro 1/2 c. water 1 T. masa harina 2 T. unhydrogentated lard, bacon fat, or butter (*See note below.) salt and sugar to taste Heat […]

I used traditional dried corn husks for the Hope School Benefit, but since then have discovered that fresh corn leaves and husks are even better – and easier.  24 fresh corn leaves OR the fresh outer husks of sweet corn, washed and dried. 1 fresh poblano chile 8 T. 1 T. unhydrogenated lard OR unsalted […]

This is a family favorite, something all three of my grown children still make now that they’re on their own. It’s good when still warm, but equally good at room temperature, making it perfect for picnics and potlucks. 3 c. coarsely chopped, seeded fresh tomatoes 1 T. kosher or sea salt 8 oz. brie — […]

2 T. minced pickled jalapeños and 1 T. of the pickling liquid 1 large free-range organic egg 1/4 c. chopped scallions 1 T. sugar 1 tsp. kosher or sea salt 1 1/2 c. vegetable oil, preferably canola (do NOT use olive oil) Put all ingredients in the container of an electric blender or food processor […]

Many macaroni salads are bland and boring. Not this one, which gets its kick from the jalapeno mayonnaise. Don’t hesitate to make this if you don’t like spicy heat. Just use mild or medium pickled jalapenos, which are widely available. Even the regular ones only make this slightly hot; the mild/medium variety just add flavor, […]

This one is best served warm, but the sauce is just a matter of assembling the ingredients and cooking them while the pasta drains. You can vary this recipe by using other types of canned beans for the chickpeas and/or canned tuna or clams for the salami. Approximately 1 1/2 c. salami, pepperoni, or other […]

1/2 lb. crabmeat 6 oz. thin rice noodles a.k.a. vermicelli 1/4 c. seasoned (sushi) rice wine vinegar 3 T. light brown sugar 4-5 scallions, cut lengthwise into 2-inch slivers, OR garlic or regular chives OR chives cut into 2-inch lengths 1-2 ripe mangoes, preferably Adolphos, cut into very thin slices 1 seedless cucumber, unpeeled, cut […]

3 Thai bird chiles OR one Serrano or Jalapeño chile, or more or less to taste 1 tsp. minced garlic 3 T. light brown sugar 2 T. lime juice 4 T. fish sauce (see note below) 1/2 c. lukewarm water 1 T. grated carrot, optional Using rubber or latex gloves, thinly slice the chiles. Put […]

Shrimp and corn soup is as commonly found as gumbo on Cajun restaurant menus. Most – in fact, all – recipes I’ve seen for this classic use canned creamed corn, and usually canned corn as well. I developed this recipe using only fresh (or fresh-frozen) corn. The puréed corn has a surprisingly velvety texture and […]