Recipes by Julianne

Denise Turnbull from Monmouth won last year’s Blue Ribbon Grand Championship with this recipe: 1 c. warm water 1 T. active dry yeast 1/2 c. brown sugar 1/2 c. nonfat dry milk 1 tsp. salt 1/4 tsp. nutmeg 1/4 c. melted butter 1 c. canned pumpkin 2 eggs 4 1/2 – 5 c. bread flour […]

Swiss chard is a close relative of the beet — so close that their botanical name is the same, Beta vulgaris. Swiss chard has other names, including silver beet and spinach beet. Those are more logical monikers than calling chard “Swiss,” according to Elizabeth Schneider, author of Vegetables from Amaranth to Zucchini. “After 25 years […]

Zucchini in various forms and varieties are found in cuisines around the world. Zucchini pancakes are a Turkish tradition. Every cook has his/her own variation, so don’t be afraid to add a bit more or less of the feta or any of the herbs to your own taste. The addition of walnuts is somewhat uncommon, […]

This tasty tomato sauce is good not only with the pancakes above, but also served over rice or as an accompaniment to kebabs, kofte (meatballs) or grilled seafood or fish.  1/4 c. extra-virgin olive oil 1 1/2 c. onion, NOT super-sweet, chopped 4 garlic cloves, minced or thinly sliced, or more or less to taste, […]

For an authentic, gourmet dessert served in French bistros and homes, try making a clafouti. Somewhere between a custard and cake, it’s a simple, eggy batter poured over fruit and baked. The crisp outside and edges contrast with the more pudding-like interior.  Clafoutis were originally made with unpitted sweet cherries, the pits imparting a subtle […]

This delicious and unusual pasta sauce is a favorite at my house, and takes only minutes to make. In fact, it has to be made quickly in order for the sauce and pasta to be combined at just the right moment. It’s not at all difficult, but the sequence and timing are crucial. Try it […]

Both these recipes demonstrate Argentina’s connection with Italian cuisine. Italian-style cheeses such as provolone are made throughout the country. Chimichurri is a riff on the classic Italian salsa verde. It’s wonderful, not only on grilled beef, but on other grilled meats and poultry as well. It also makes a tasty salad dressingAged Provolone, either in […]

If some of Veenstra and Heck’s gorgeous vegetables have drawn your eye, but you’re hesitant about buying them because you’re not sure how to prepare them, never fear. They have an entire file box filled with recipes and tips. Here’s a sampling: The combination of beans and greens is a classic that appears in cuisines […]

3/4c. cocoa 1 3/4 c. flour 2 tsp. baking powder 1 1/4 c. sugar 1/4 lb. cooked, puréed beets 3 large eggs, beaten 2/3 c. vegetable oil Vanilla extract Mix dry ingredients together in a large bowl. In a separate bowl, combine remaining ingredients. Fold the beet mixture into the dry ingredients and pour into […]