Recipes by Julianne

I’ve never actually made paella, although I’ve helped with prep. That’s because it’s Peter’s specialty, something he’s made for years for our family, for dinner parties, and when camping. He’s acquired several paella pans of various sizes. The latest measures 26 inches across, purchased specially for the upcoming concert. This recipe is adapted from one […]

It’s fun to roll your own. Sushi, that is. But it takes a bit of practice. I make sushi rolls, called makizushi, occasionally, and it always takes a couple to get the hang of it again. More often, I make this rice salad. It has the flavors and textures that make sushi so popular, and […]

Here’s a salad for meat and potatoes folks. While it’s certainly possible to grill steak and cook potatoes just for this dish, I almost always prepare extra when making a steak dinner to have for this salad a few days later. This recipe is loosely based on a steak salad I ordered at Chicago’s venerable […]

Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Late, the Sterns offer this description: “In the world of muffins it is the bomb, as in the best, so much better than a […]

My kids loved making this sauce – and still do; it’s something they’ve continued to make as adults. If the tomatoes aren’t peeled, there’s no cooking involved beyond placing a bowl in a warm oven, making it ideal for age-appropriate kids to prepare on their own, or with adult supervision. Be sure that the brie […]

My mother was given this recipe from a friend back when I was in high school. It was a traditional recipe of her Eastern European family. Knefli is essentially large-form spaetzle in larger form. My mom’s friend served it with roast lamb and gravy. That was wonderful, but I’ve since adapted it as a vehicle […]

My husband, Peter, loves Korean food. So as soon as he saw the recipe for Kogi dogs, he just had to make some. I wasn’t as enthusiastic about the concept, but one bite converted me. Kimchee, a chili-hot fermented pickle not unlike sauerkraut, is most commonly made with Napa cabbage, although other vegetables are also […]

6 large waxy boiling potatoes 1 large onion, NOT super-sweet. 3 T. extra-virgin olive oil Steam or boil the potatoes until they can be pierced through easily with a knife. When cool enough to handle, peel them and cut into approximately 1/4-inch slices, then spread them out to cool completely. Cut the onion in half […]

The traditional way of making tortillas is to add the egg-plus-filling mixture to a hot, oiled skillet. When the eggs begin to solidify on the bottom, the tortilla is flipped upside down onto a plate, the skillet wiped out and re-oiled; the tortilla is then slid back into the skillet. The process is repeated until […]

1 c. coarsely chopped artichoke hearts or bottoms, either fresh cooked or canned 1 c. cooked chopped spinach, squeezed dry and tightly packed. 3/4 c. crumbled blue cheese, preferably Spanish Cabrales or substitute other blue cheese such as Gorgonzola 1 bunch scallions, thinly sliced, white and green parts separated 1 T. chopped fresh tarragon OR […]

3 lbs. onions, NOT super-sweet, chopped 6 T. extra-virgin olive oil 1 tsp. dried thyme 1 T. sherry vinegar, preferred, or other wine vinegar 6 large eggs Salt and freshly ground pepper to taste Grated aged cheese such as parmesan or an aged Spanish cheese, such as an aged Manchego, and chopped chives or chive […]

 2 c. thinly sliced asparagus PLUS 1/2 c. of asparagus tips. 1 bunch scallions, both green and white parts, thinly sliced 1 c. cheese, either coarsely grated or crumbled* Steam the asparagus or cook in a little boiling water until just barely tender, then immediately rinse under cold water until the pieces are cool. Drain […]