Smoky Barbecue & Potato-Beet Gratin
Julie | August 4, 2011
Succulent smoky chicken with peach barbecue sauce on the grill still can’t hold a candle to my potato-beet gratin, believe it or not!
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Monsieur Monte
Julie | January 2, 2011
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
Anchor
Julie | September 30, 2010
Balsamic-roasted radicchio is the anchor for this dish: its tender-crispy texture and tangy-bitter flavor with hints of rosemary and garlic elevate a Parmesan-crusted fillet of rockfish on a bed of silky black-eyed pea puree.
Playing in the Kitchen
Julie | September 25, 2010
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and potatoes flavored with pear and leek.
Doubting Moussaka
Julie | September 21, 2010
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
Beet Greens Crostata
Julie | September 18, 2010
A savory crostata of ricotta and Parmesan cheeses, sauteed beet greens and leeks, and a rustic, flaky crust.
Breakfast (Radishes) for Dinner
Julie | July 2, 2010
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
The Polenta Coup
Julie | May 22, 2010
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote; after it firmed up, I experimented with pan-frying the leftovers.
Chicken Tricks and Tortellinis
Julie | April 26, 2010
An in-depth guide to a basic roasted chicken, complete with my sure-fire gravy, crockpot chicken stock made from the carcass, and chicken soup with homemade tortellini.
Pasta Pom and Popovers
Julie | July 2, 2009
This whole meal is composed of just a few pantry staples—the pasta’s pomodoro sauce is made with canned tomatoes, ricotta cheese and dried basil, and the popovers just use flour, eggs, milk, and Parmesan cheese.
