Recipes by Julianne

RealCuisine RecipeMeatloaf Master Recipe This meatloaf master recipe provides a palette for both novice and experienced cooks for experimentation. The large amount of breadcrumbs is unusual, as is the buttermilk, but they make the meatloaf exceptionally light and moist. Beef, pork and veal, usually two parts beef to one each of pork and veal are […]

1 c. pecan halves 1 egg white 1 T. Cajun seasoning, such as Souileau’s, Emeril’s Essence, or Paul Prudhomme’s Magic 2 T. dark brown sugar  Beat egg white until it begins to froth. Add the seasoning and sugar and mix well. Stir in pecans. Turn onto a greased foil-lined pan. Bake in a 350 oven […]

Oysters in the shell Chopped cooked spinach, squeezed dry, approximately 1 – 2 tsp. per oyster Aioli, recipe follows, 1 tsp.-1 T. per oyster Freshly grated Parmesan, approximately 1 tsp. per oyster Preheat the broiler. Shuck the oysters and discard the top shell. Place them on an ovenproof tray or cookie sheet, preferably lined with […]

1 1/2 – 2 lb. shrimp, shelled and deveined, shells reserved 1 1/2 c. chicken or vegetable stock 1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes 1/2 tsp. cayenne pepper, or to taste 1 tsp. freshly ground black pepper 1 tsp. kosher or sea salt 1 tsp. crushed red pepper, […]

I found this salad dressing in an old cookbook of Louisiana plantations’ recipes. Blood oranges are in season and available locally; they make an especially attractive presentation. Any good Cajun spice mixture will work for the pecans, but for a locally made version, try Souileau’s. (For more about Souileau’s, see my 10/29/09 column at IT’s […]

1 tsp. Dijon or stone grained mustard 1/2 tsp. salt 3 – 4 sliced garlic cloves or to taste 1/2 c. extra virgin olive oil 1/2 c. neutral flavored vegetable oil such as canola Combine the egg, sugar, mustard, salt and garlic cloves in the container of an electric blender or food processor. Blend a […]

This is a light and refreshing dessert; something that’s easily made ahead of time, and can hang out on a buffet table for the duration of the game. 4 c. stemmed seedless red grapes 1/2 c. sour cream 2 T. Grand Marnier, or to taste dark brown sugar Combine grapes and creme fraiche or sour […]

By any name, this sauce is a classic. In some ways, it’s fallen out of favor – in the U.S., not least because it’s been often replaced by condensed soups. But a properly seasoned white sauce still has many uses, and should be in every home cook’s repertoire. The onions, bay and nutmeg in this […]

This is one of those classics that has as many variations as there are cooks who make it. After much experimentation, I settled on the following. It’s not difficult, but it does take some time, so I almost always make double or triple batches to freeze. It’s not just good to use in lasagna, but […]

This simple tomato sauce is adapted from Iron Chef Mario Batali’s version. Batali is one of the (sadly few) Food Network stars who really know their stuff. I’ve had some of the best meals of my life at his NYC restaurants. 1/4 c. extra-virgin olive oil 1 large onion, NOT super-sweet, diced 4 garlic cloves, […]

When I want to pull out all the stops, I make my own pasta, rolling it into sheets and parboiling them. For less momentous occasions, I’m more than happy to use no-boil lasagna noodles. They work exceptionally well — far better, in fact, than the traditional Italian-American ridged lasagna noodles with curly edges that require […]

My grandmother’s “creamed” spinach contains no cream; rather it uses the water the spinach was cooked in. It remains my most favorite food; and is the only thing I’ve ever eaten so much of that once, when I was a child, I got sick.  The recipe can be found online at IT’s website. 1 1/2 […]