About Julie

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So hey, who loves a Dutch baby? I’ve partnered with EggcentricTV and the folks at Egg Farmers of Canada to make a video tutorial on how to make one, taking took over my parents’ (brand new!) kitchen to talk about one of our favourite sharable recipes for their #RecipesThatGive campaign in support of Food Banks Canada. Feeding people is important to me, particularly at this time of year when we all love to gather around food, and yet so many members of our community are feeling the pinch. I chose a Dutch baby – a puffed pancake you bake in the oven, and one of my favourite things to make year-round but especially during the holidays, when I like a little added drama but minimal work. It’s fast and affordable – whisk together three eggs, half a cup of milk and another of flour and bake in a preheated pan in a hot oven and voilà – it’s like an enormous Yorkshire pudding you canContinue reading

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I’ve made this a few times over the years, and like that it’s sort of half cookie half pie, yet called a gâteau. I made it when I have a glut of homemade jam in the house, or all-fruit mincemeat in December. This year I seem to have a surplus of blackberry jam in my freezer, so pulled some out to use in this big sweet sandwich, with jam spread between pieces of buttery cookie-pastry and baked as one giant cookie-pie, and served in thin wedges. You can nibble these out of hand, like a cookie, or serve them on a plate topped with a scoop of ice cream, like a far fancier dessert. The fact that it’s called a gâteau Basque rather than a big cookie-jam sandwich just makes you feel so much more sophisticated as a cook. Most gâteau Basque, named for the region in France, is tucked into a shallow tart pan, but I figured a) less than 50% of the populationContinue reading

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Currently bedside: Nigel Slater’s latest, The Christmas Chronicles. He’s one of my all-time favourite food writers, and Christmas is my favourite time of year, and the two are packaged together perfectly. (Here’s a taste from the Guardian.) I love how much he loves the “crackle” of winter, just like I do, how he finds the cold brisk and invigorating. He makes me want to get up early and write by candlelight, then build a fire and slice crisp apples into a pot and simmer them with warm spices, a clementine and some brandy while a pork belly roasts in the oven. He perfectly encapsulates why I love these short, cold, cozy days, particularly in early winter – and even (especially?) the grey ones. Who better to refer to when seeking out a new fruitcake? Over the years, I’ve short-sightedly been thinking of fruitcake in black and white, or light and dark, always drawn toward the dark, sticky fruitcake of my childhood – specifically the oneContinue reading

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It’s the most eating-est time of year, but not just because of all the shortbread and turkey dinners and Turtles—some of our favourite December things are the weekend morning we gather around my mom’s dining room table to make crackers for Christmas dinner, the afternoon Christmas carol jam, and the night we invite everyone over to watch Elf and Christmas Vacation, and plunk down a big pot of meatballs, or my grandma’s beef carbonnade, or something easy we can all dig into, in the middle of the table. I love that there are just more people around for dinner more often these days, which means those one-pot meals that are so comforting (and genuinely satisfying to make) are pulled into service for home entertaining of the more casual sort—the ones where everyone brings their own slipper socks. Smothered chicken is an old, classic recipe. I love the idea of it. You can make it with a whole spatchcocked chicken, like Craig Claiborne wrote about inContinue reading

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I’ve officially given up on the gingerbread house. Making them, that is – not that I’ve ever been a fan of eating them, after sitting out on our mantle gathering dust (and the occasional spider) for weeks – not that dry, molasses-heavy gingerbread designed for its structural integrity has ever been particularly known for its deliciousness. But this – this I can work with. We’re making a different kind of edible treat this year – the folks at Rice Krispies reached out to ask if I’d help spread the word about their Treats for Toys program, which turns homemade treats into real toys for kids in need. This is a win-win scenario: I get a fun project to take on at the kitchen table with W (and any of his cousins and friends who might be over), working with a medium I can actually handle, and want to eat afterward. The idea is that if you transform marshmallowy Rice Krispie treat mixture into toy shapesContinue reading

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One afternoon a few weeks ago, a few friends and I strategized a last-minute get-together by text: Friday night? Allison’s house. Everyone brings a bottle of wine and something for the cheese board. These kinds of spontaneous get-togethers always seem to work out best—there’s no checking of schedules weeks ahead of time, no pressure on any one of us to plan a party and menu. A cheeseboard can be assembled in minutes, and makes any gathering of people seem more official, with a focal point to gather around and nibble from. The best part: everything goes on a cheese board, from nuts to dried fruit. I can pick up a cheese or two at the store en route, or rummage through my pantry and grab a ripe pear, a bag of crackers or cashews, half a jar of olives and the last of the crabapple jelly to contribute. Once everything is piled onto a board, it looks wonderfully appealing—a sort of mini potluck, and noContinue reading

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It’s funny how people have this thing about parsnips, like it’s one of the world’s most unrecognized (and despised) root vegetables, yet when you mention a recipe with parsnips people say oh! I love parsnips! I figured I’d best get this recipe in before the imminent onslaught of butter, sugar and mincemeat. This was my contribution (along with all of the photos!) to the latest Soup Sisters Cookbook, this one geared toward families and getting your kids into the kitchen. Soup is, after all, the ultimate starting point for the beginner cook – measurements don’t need to be precise, and you can play around with ingredients that are in season or whatever you happen to have in your fridge, and if veggies were wrinkly going in, no one will know. I’m a particular fan of soups you can purée and sip at your desk or take in your insulated to-go cup when you’ve had altogether too much coffee. And you’ll feel like you’re winning atContinue reading

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I know the first few frosty weeks of winter isn’t the best time to present late summer cherries, but although I made this in August, my freezer is still loaded with the remains of this same case of now pitted and halved dark BC cherries, and it’s occurring to me that it would make a pretty fab holiday dessert. I mean, look at it – the meringue and cream all billowy and snowy, with brilliant red, juicy cherries on top – it could be raspberries or cranberries, or a combination of any or all of the above, you just want berries that are juicy and tart to contrast with the sweet, soft and crunchy cream and meringue. And although these are fresh cherries, tossed with just enough sugar to help them release some of their juices, I typically simmer fruit just briefly enough to start it breaking down, and releasing more juices, then setting it aside to cool (or refrigerate ahead of time) before pouringContinue reading

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Our across-the-street neighbours moved away a few years ago. They were fun to hang out with on our front step, our collective little kids playing on the sidewalk. They were good eaters, and toward the end of one summer shared the recipe for the soft, sweet buns he told us his Grandma used to make. Homemade dinner rolls made with a recipe procured from someone’s grandma are my favourite. For awhile, I made these with my niece across the street, and she’d bring them to school in her lunches. Homemade buns on the dinner table is about as old-fashioned as it gets, and yet immensely satisfying – this is one of the recipes we included in the new Best of Bridge Sunday Suppers, which hit store shelves a few weeks ago. If you like, you could pay closer attention to how you shape them, forming them into smooth-ish balls, then bake them on a sheet instead of in a tray, spaced apart so that theyContinue reading

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