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dinnerwithjulie

Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. ❤️ feeding people.

Saskatoon perogies! In the January issue of Westje

Saskatoon perogies! In the January issue of Westjet magazine. I think I’m ready for it to be January now. (Photo by Jared, in my kitchen! The eating part was a team effort.)

Stocked up on lip balm today.

Stocked up on lip balm today.

Decided to make some actual sourdough bread... Lis

Decided to make some actual sourdough bread... Lisa (my starter) and her new yeasty friends she picked up at Dandy (brewery) last week were very enthusiastic this morning and did a fantastic job.

One of my favourite salads is the chunky, totally

Sourdough bagels aren’t tricky... I used some di

Sourdough bagels aren’t tricky... I used some discarded starter in the dough, but didn’t rely entirely on it... I used about 2 tsp yeast (to 3 1/2 cups flour, 1 1/2 cups warm water, 1/4 cup honey and 1 1/2 tsp kosher salt- @amyrrosen ‘s formula, with half the yeast) and made them as usual. I like that a bit of starter can add tang without doing all the heavy lifting, which means it doesn’t always have to be at its peak to bake. (Consider its wet texture when adding it to things... it’s similar to pancake and waffle batter, and even muffin/quick bread batters, so you can just stir in a big spoonful without further adjustment, but if it’s wetter than the dough it can be factored in as some of the liquid (as in the biscuit recipe, which I’ll post tomorrow morning!) #sourdough

Experimenting with sourdough starter discard today

Experimenting with sourdough starter discard today and put some in a batch of biscuits… Essentially I stirred some of the starter – the stuff you normally toss when feeding it - into the buttermilk before adding it to the biscuits. (Half and half-ish.) It gave them all the sourdough tang, and a bit of extra lift, I think. #sourdough

I love making crumpets (instead of crumpet rings I

I love making crumpets (instead of crumpet rings I use metal biscuit cutters sprayed with nonstick spray), but it’s tricky to get the tunnels... to have the bubbles break through the surface without the batter filling them in again, at a temperature that doesn’t make them burn on their bottoms. If anyone has any crumpet making tips I’d love to hear them! (They’re still delish, esp with butter and Lyle’s Golden Syrup.)

My Grandad’s birthday is coming up in late Janua

My Grandad’s birthday is coming up in late January… though he passed away about 15 years ago at 94. Thinking of him always makes me think of sautéed bananas... he loved them on vanilla ice cream with butterscotch sauce. I love them in a Dutch baby: slice ripe bananas and sauté them in butter, add a drizzle of maple or Rogers/Lyle’s golden syrup to warm through, and spoon into your Dutch baby when it comes out of the oven. I sautéed the bananas first, moved them to a plate and then poured the batter into the warm pan and slid it into the oven. You could pour the batter over the sautéed bananas before you bake it, but the pancake won’t puff up as dramatically. One of my favourite winter weekend breakfasts. (Better photos over in stories!!) There are recipes for Dutch babies on my website, but for this smaller pan I typically use two eggs, half cup flour and a half cup milk, whisk together, pour into a hot pan and bake at 450 for 15 minutes, or until puffed and golden! For a larger pan, go three eggs, 3/4 cup milk and 3/4 cup flour. And a pinch of salt!

A wide skillet is the perfect size and shape for c

A wide skillet is the perfect size and shape for cooking pasta, even long spaghetti- the water comes to a boil much faster, there’s plenty of room for the noodles to move around, and the water (since there’s less of it) winds up starchier, which is a good thing if you need it for saucing your pasta. (Like cacio e pepe! Here made with pasta, butter, pepper and Pecorino Romano or Parmesan. Heavier on the pepe than this photo may indicate.)

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Home
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