This is a fantastic dish for entertaining. Not only is it delicious, the overlapping pancetta topping the chicken makes a gorgeous mosaic design (it’s one of the ways I modified the original recipe). And most of the preparation can be done hours, or even a couple days, ahead of time. • 6 boneless skinless chicken […]
Recipes by Julianne
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Spinach soup with salmon quenelles
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegetables versions), they’re light as air – actually a mousse made with fish, and a bit of cream lightened with egg white. In times past, […]
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Carciofi alla Giudea
My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional breadcrumbs/Parmesan/garlic preparation. That Creole recipe is my favorite, but there are many other fresh artichoke recipes I love. Baby artichokes can be eaten raw, thinly sliced for […]
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Artichoke Hymn to Spring
This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is a classic French treatment of spring vegetables and, as the name implies, a tribute to – the essence of – spring. 4 medium artichokes […]
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Meyer lemon curd
Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding cake layers, because Meyer is Cory’s last name. • 2 c. sugar• 2 T. grated lemon peel• 12 large egg yolks• 1 […]
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Pacific Rim rice salad
We’ll be serving this rice salad primarily because it’s so delicious, but it’s also a nod to Ashley’s university experience in New Zealand: the recipe comes from a friend in Auckland. • 2 c. brown sushi rice• 1/2 c. soy sauce, preferably Kikoman• 1/4 c. peanut or other vegetable oil• juice of 1 lemon• 1 […]
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Grilled asparagus with romesco
Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus. A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, place the hot coals on one side of the grill. This gives you a place to move vegetables from one side […]
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Hazelnut romesco sauce
• 1/3 c. roasted hazelnuts, skinned• 2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c. • 3-4 coarsely chopped garlic cloves• 2 T. sherry vinegar• 1 T. chopped fresh rosemary• 1 T. chopped fresh marjoram or savory• 2 tsp. sugar• 1 tsp. salt• Cayenne, hot […]
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Beer steamed shrimp with remoulade
Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic. For the remoulade:• 1 c. good quality mayonnaise, such as Hellman’s PLUS 1 T. minced jalapenos, 1 T. minced scallion, and 1 T. sugar• 1 T. stone-ground mustard• 1 T. tomato paste• 1 tsp. minced […]
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Bialystok Tsimmes
Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from the German “zum essen,” to eat. Because it takes time to make tsimmes, the word came to mean making a big deal over something. While some ingredients […]
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Carol Kitterman’s beef brisket
Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and it was the best I’d ever tasted,” she says. “But I’m always tinkering with recipes, never” following them exactly, so it’s been modified. When Kitterman isn’t […]
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Blood orange upside down polenta cake
This is a cake that even folks who normally eschew cake will enjoy. It’s not overly sweet, and the addition of polenta adds a bit of crunch to the crumb. 7 T. sugar, divided, plus 3/4 c. sugar 3 T. water 8 T. (1 stick) unsalted butter, room temperature, divided 3 unpeeled small to medium […]
