Dirty Rice is a Cajun classic. If you’re fond of chicken livers, you’ll love this dish. The livers are essential for truly authentic Dirty Rice, however I have seen versions that substitute finely ground hamburger for some or all of the livers. 1 pound chicken livers, rinsed and drained pound smoked sausage, ground or very […]
Recipes by Julianne
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Soileau’s Chili
5-7 quart pot 2 lbs. 80/20 lean ground beef 1 large onion, chopped 2 cloves garlic, minced Entire package Soileau’s Chili Seasoning 2 8oz. cans tomato sauce 16 oz. water (add more if needed) 1 can cooked black beans, or beans of your choice (optional) 2 Tbsp. olive oil 2 Tbsp. butter Melt butter in […]
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Cranberry sherbet
After my husband’s mother died the year after we were married, he said he’d like to find or make cranberry sorbet, something she’d always made for Thanksgiving. It had always been one of Peter’s favorite parts of the meal, but now it would also be a way of remembering her. In those pre-Internet days, we […]
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Caramel smoked bacon
This Serious Barbeque recipe is seriously decadent and seriously delicious. Lang recommends using non-stick Silpats (silicone baking mats) to line the pans; but once they’ve been used for smoking, they’re no good for other baking, so I substituted parchment paper. c. firmly packed light brown sugar c. water 1 T. whole coriander seeds, coarsely crushed […]
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Apfelwurst (apple sausage)
My family’s preferred breakfast sausage was always Humphrey’s Market apfelwurst, made in-house. When they stopped making it almost a decade ago, I began experimenting in an attempt to recreate the original; the recipe below is the one that finally garnered my family’s approval. If you’re not inclined to make your own, the folks at Humphrey’s […]
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Apfelwurst and goat cheese miniature tarts
Humble sausage is transformed into a sophisticated hors d’oeuvre for these tasty bites, which I created for an apple harvest dinner. They can be assembled a day or two ahead, covered tightly with plastic wrap and refrigerated. Just pop them into the oven at the last minute and serve warm. 1 recipe apfelwurst 1 ½ […]
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Breakfast sausage with fresh ginger and sage
This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved. 5 lbs. boneless pork shoulder butt, diced; or substitute ground pork 3 T. kosher salt 5 T. peeled and grated fresh […]
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Henry’s autumn pear salad
Brockman’s recipe for September, The Fruit Moon, was created by her brother, Henry. I varied it somewhat, poaching only the peeled, cored pear to be puréed. I also skipped puréeing it separately and straining it. Instead, I put the cooled cooked pear in the blender along with the vanilla, Sherry vinegar, and mirin; and used […]
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Fried rice
Fried rice is one of those dishes that occur in cuisines worldwide that evolved as a way to utilize extras when food was such a precious commodity that nothing went to waste. When making fried rice, it’s actually necessary to use rice that’s been previously cooked and cooled; otherwise the finished product will be mushy. […]
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Polenta
2 c. water or stock c. grated Parmesan, optional tsp. salt 2T. butter c. polenta (cornmeal) Heat the water or stock in a heavy pot to a simmer. Add the salt. Slowly whisk in the polenta, stirring constantly for about five minutes. Cook another 15 minutes, stirring occasionally. Stir in the butter and cheese, if […]
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Chicken braised with balsamic vinegar and mushrooms
One of the easiest ways to have no-fuss midweek meals is making extras for the freezer, something that works especially well with soups and stews that can handle microwave nuking. Here’s a favorite — a sort of cross between Italian Chicken Cacciatore and French Coq au Vin. The tomatoes and balsamic vinegar give it a […]
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Apple strudel
Fresh-from-the-oven, warm apple strudel is one of fall’s greatest pleasures. Phyllo dough is fun and forgiving; a gift to anyone with pastry phobia. Keep it covered until you use it, don’t worry about minor tears, and don’t hesitate to throw out any leaves that crumble or are badly torn (there’s more than you’ll need in […]
