Recipes by Julianne

This unusual and delicious recipe for stuffed eggs served warm is adapted from Jacques Pépin’s delightful autobiography, The Apprentice. Pépin says “Our favorite egg recipe was my mother’s creation of stuffed eggs, which I baptized ‘eggs Jeannette.’ To this day, I have never seen a recipe similar to hers, and we still enjoy it often […]

Hard-boiled eggs, shelled Mayonnaise Dijon mustard Cider vinegar Ground turmeric, optional Salt and freshly ground white pepper to taste Red, blue, green and purple food coloring Sprigs of dill, parsley or unsprayed edible flowers or flower petals such as violets, nasturtiums, or herb flowers for garnish, optional Fill 4 large jars such as quart canning […]

Clafoutis is a very traditional French fruit dessert, one that falls somewhere between cake and custard. I’ve made – and eaten — them for years, but never had one as delicious as the one Paul Virant served at Prairie Fruits Farm last year. His secret is the almond flour; most versions only contain wheat flour. […]

Use good tea. As with all food and drink, the end product can only be as good as the ingredients that go into it. There are good quality teas sold in bags, and they’re certainly convenient, but serious tea drinkers know that the best tea can only be made with loose tea. Use one teaspoon […]

Making tea sandwiches is a great opportunity to have fun and let your creativity shine. The sandwiches should look pretty, but they should also taste as good as they look. Sandwiches can be open-faced or not. Variations – fillings, garnishes, shapes – are almost limitless. Bread for tea sandwiches should be thin-cut and firm-textured, crusts […]

1 lb. shrimp, peeled and deveined 2 T. chopped parsley, preferably flat-leafed 8 T. (1/2 c.) unsalted butter 2 T. white wine Worcestershire sauce ¼ tsp. freshly ground white pepper, or to taste ¼ tsp. freshly grated nutmeg, or to taste ¼ tsp. dried mustard 1 heaping T. minced shallot Coarsely chop shrimp, reserving 3 […]

This classic British concoction is most typically used as a spread for scones or toast, but I spread it between cake layers, fill miniature tart shells with it, spread a layer on the bottom of a fresh fruit tart – and have been known to eat a spoonful straight from the jar. It’s delicious made […]

Soupe de Poisson is as much a provençal classic as its more famous cousin, bouillabaisse — and, in my opinion, much better. Adding fish or shellfish makes it more substantial, but the soup is traditional with or without. Large pinch saffron, crumbled 3/4 c. dry white wine or vermouth 2 c. chopped onion, not supersweet […]

Approximately 2 lbs. fish bones, heads, and trimmings or seafood shells or heads. Do NOT use oily-type fish such as salmon, trout or mackerel Stalks from 1 fennel bulb 1 tsp. dried tarragon 1 T. peppercorns 1 bay leaf 3-4 cloves garlic 1 stalk celery 1 small onion, NOT supersweet, quartered 3-4 parsley sprigs or […]

This spicy, garlicky provençal mayonnaise is good not only with Soupe de Poisson, but as a sandwich spread, sauce for shrimp, base for a salad dressing, and anything else where a spicy aioli would be suitable. In Spain, a similar version is used as a condiment with paella. If you’re in a hurry, or have […]

Rice and beans are ubiquitous throughout the Southwestern U.S., Mexico, Central and South America, well as the Caribbean and other parts of the world. The beans differ – black beans, pinto beans, kidney beans, pigeon peas, etc., but the preparation is essentially the same. Cheap staples that provide healthy nutrition are combined with aromatics like […]

This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of slaw/pickle condiment for meat or vegetable preparations. Scotch bonnet peppers are traditional –– but their close relatives, habañeros, can […]