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Standardby Julie5 Comments

Braised Pork Shoulder & Gnocchi

I think we’re all looking for comfort food these days… and spending more time at home than usual allows for us to make those meals that used to be relegated to the weekends-slow-simmered stews and braises, dish that require more prep work or rising time-any day of the week. I’m used to working from home, and one of the biggest benefits is that I can put something on to slowly simmer, stew or braise on the stovetop or in the oven early in the day, making it smell fantastic in the house in the hours leading up to dinner.
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Standardby Julie0 Comments

Friends!! I’ve been working on a sort of experimental project. It’s been super fun.

It’s Hip to be Square is my first digital recipe download! It’s a collection of a bakers’ dozen (13!) of my favourite recipes for squares (and a few bars!), from Nanaimo bars to butter tart squares to Sweet Maureens, to download and/or print for your holiday – or year-round – baking pleasure. Cookies get all the attention at this time of year, but a pan of squares is perfect for packaging up to do door drops.
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Standardby Julie8 Comments

I make a lot of galettes – which sound fancy, but are really free form pies you assemble and bake on a sheet without needing to trim or crimp – and in the fall and winter, they’re often apple ones. Sometimes, I spread some jam onto the bottom of the crust before I pile on the apples, but a couple weeks ago I had a jar of mincemeat on the counter and inspiration struck. It turned out to be a very good idea.

I adore mincemeat – a thick sort of preserve of fresh and dried fruits, citrus, brown sugar, booze (if you want it) and spices you can simmer on the stovetop until your house smells fantastic (it only takes 20 minutes, really) or buy in the jar without shame. (The smell of a jar of Robertson’s all-fruit mincemeat reminds me so much of my grandma, I nearly tear up when I take off the lid.) You don’t need suet (which is beef fat) – I grate in some butter once the mince has cooled down, so that it’s evenly distributed as it hangs out in the fridge or freezer.


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Standardby Julie3 Comments

I’ve been in rugelach mode all weekend, making batches of sweet versions (dark chocolate-tahini! apricot-pecan! apricot-chocolate! Nutella! pistachio paste! cinnamon-sugar! for a couple virtual cooking classes (these ones were fundraisers for the CBC Calgary Food Bank Drive), and then doing a shortbread Instagram live bake with Amy, she mentioned having made everything bagel rugelach… and thus the seed was planted.

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Standardby Julie27 Comments

Hey friends!

So I’ve had an idea brewing for awhile now, and it seems like a good time to jump in and just do it already. I promised myself I’d get it out there by December 1, and I’m just squeezing it in before my midnight deadline.

I’ve been trying to reimagine how to best utilize all the digital technology that’s available to us to do more fun things between my kitchen and yours. I’ve been getting a ton of requests for Zoom cooking classes throughout the pandemic, and have been trying to wrap my mind around how to best accommodate more people – most of the classes and events I’ve been doing have been for private companies, agencies and organizations, some of them fundraisers, cooking shows and such… but I’d like to do more classes that are open to anyone. (Remember back in February, we had the first of what was supposed to be a series of real-life and live-streamed kitchen parties? The second had been planned for March… what timing!)

I’ve been learning how to work with various platforms, but most of my classes have been on Zoom — I love that I can see you cooking in your kitchen too (if you want me to!), and you can show me what you’re making, how your dough looks, and talk and ask questions. So! I’m going to start doing pop-up kitchen classes (pop-up meaning I won’t have a set schedule), and I’d like to keep them small and intimate, and also affordable… I’ll announce them on social media as I plan them – and I’m thinking they’ll be limited to 25 in order to keep them intimate, on a pay what you can basis (suggested $20?). Of course since you’re in your own house, you can tune in with whomever you happen to be living with – you could take a class with your kids, or make dinner with your partner! We’ll have some fun and learn some things!

But! my idea has two parts: because small classes will only accommodate a limited number of people, I’m also launching… a Dinner Club!! A community of cooks and eaters who want to learn more (or just eat more), whose clubhouse would probably be a sandwich.

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Standardby Julie14 Comments

I’m astounded I haven’t managed to post this recipe yet- it’s been part of my toolbox for years, called into service anytime I have cheese but no carrier, or need something quick and interesting for a snacky board or some such.

Once you know how to make this one massive cracker, which is baked and then smashed into pieces, they’re easy to make by memory- 1 1/3 cups flour, 1/3 cup each oil and water. With salt, of course- and any seasonings you like, which makes them super easy to customize. I’ve been into using za’atar and everything bagel spice mix, but you could use finely chopped fresh or dried herbs, or ground nuts, seeds, sharp cheese… they’re a blank slate, really. You roll the dough out very thin on a baking sheet (or the underside of one, if it’s rimmed, so that the edges don’t get in the way), bake the whole thing until it’s golden, then bash into pieces, which is super satisfying, with no pressure for perfection whatsover.
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Standardby Julie28 Comments

I’m so getting into the idea of cookie swapping this year, even though it’s going to look completely different than years before- but I love that we’re all so focused on figuring out creative ways to share, and to do the things we love, and to connect with people we love. And of course we’re all baking more than ever.

I’m always up for an excuse to bake (pandemic or not), so this year I’m taking part in Redpath’s Share the Sweetness Virtual Christmas Cookie Swap. Looking through their recipe database, I came across one for Nanaimo Bar Thumbprint Cookies and couldn’t not make them. They have all the right flavours of a Nanaimo bar, only in cookie form-and they may be less intimidating, and perhaps more shareable as a cookie vs a bar. (At least you don’t have to worry about cutting these cleanly.)


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Standardby Julie11 Comments

Let me preface this post by saying I did not come up with the giant cinnamon bun- it is a thing, like the skillet cookie or Texas doughnut, that has existed for awhile, and I’ve been meaning to make one for eons. Mary Berg had one in her first cookbook, Kitchen Party, that came out last fall, and Anna Olson has one in her latest, Baking Day, which came out last week. That was the reminder- flipping through her book and then talking to Anna last week when we filmed a thing together, and she suggested leftover doughnut dough could be turned into a cinnamon bun. And so I did it- and then another. And then another.
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