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Pimento Cheese
Serves 2 to 4 people 8 ounces sharp cheddar, coarsely shredded ½ cup jarred pimentos, drained and finely diced ¼ cup mayonnaise Homemade style whole wheat bread Combine all the ingredients in a bowl and stir well. Spread the cheese on the bread to make sandwiches and cut into quarters.…
Roasted Vegetable and Fresh Ricotta Sandwiches
Makes 4 Servings Hands-On Time: 35 Minutes Total Preparation Time: 35 Minutes Suggested Accompaniments: Roasted kale and parsnip strips 1 small eggplant (about 10 ounces) 1 large zucchini (about 12 ounces) 1 ½ pounds plum tomatoes (about 6 medium) 3 tablespoons extra virgin olive oil Kosher salt and freshly ground…
Smoky Fish Chowder
Makes about 9 cups, 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes 4 tablespoons (1/2 stick) unsalted butter 8 ounces Canadian bacon 1 medium onion 2 medium celery sticks 1 pound boiling potatoes, such as Yukon gold or Red Bliss 1 tablespoon plus 1 teaspoon fresh thyme…
Chicken, Shrimp, Peanut and Cashew Stew
Chicken, Shrimp, Peanut and Cashew Stew Serves 6 to 8 1 whole chicken (3 to 4 pounds), cut into 8 pieces with the skin on 3 cloves garlic, coarsely chopped 3 tablespoons fresh lime juice ½ pound medium shrimp, peeled and deveined, about 20 shrimp 4 tablespoons dende oil ½…
Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus
Makes 4 servings Serve with a pinot noir Two 12-ounce Muscovy Duck breasts Honey Roasted Carrot Farro Salad (recipe below) Cider Jus (recipe below) First score the fat side of the breast by making shallow, crosswise cuts. (This helps the fat melt away into the pan.) Season the breasts well…
Savannah Bee Rosemary Honey and Georgia Peach Chutney Burgers
Serves 4 For Peach Chutney: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup Savannah Bee Rosemary Honey 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2…
Chris Kimball and I made the La Tulipe Apricot Souffles last week at the new Milk Street headquarters.
Last week I did a demo in Boston with Chris Kimball at the new Milk Street headquarters. We made the La Tulipe Apricot Souffles and beat the egg whites by hand in the large copper bowl I inherited from Gourmet Magazine. It was lots of fun and the crowd was…
On March 13th, I will be speaking at “The Joy of HR” in Williamsburg, VA.
On Monday, March 13th, I will be speaking at the 2017 Virginia Society for Human Resource Management State Conference,” The Joy of HR,” at the Williamsburg Lodge in Williamsburg, Virginia. The Conference runs from Sunday, March 12th to Wednesday, March 15th. The title of my talk is “Leadership Lessons from Julia’s Kitchen;”…
Shredded Butternut Squash with Dates and Pistachios
Start to finish: 20 minutes Hands in time: 20 minutes Servings: 4 1 medium butternut squash (1 ½ pounds) 2 medium shallots 1/3 cup shelled natural pistachios 3 large dates 2 tablespoons vegetable oil 4 large mint leaves 1 ½ tablespoons fresh lemon juice Kosher salt Cayenne pepper Peel the…
Rawia Bishara’s Brussels Sprouts with Panko
Adapted from: Olives, Lemons & Za’atar (Kyle Books, 2014) Rawia’s Tip: If you are not a fan of frying, Brussels sprouts can be brushed with oil and oven roasted at 400°F until tender. That being said, I think fried tastes better! Start to finish: 40 minutes Hands-on time: 40 minutes…