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dinnerwithjulie

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

I love fall. And Lou.

I love fall. And Lou.

Someone suggested I make Julia Child’s tian de c

Someone suggested I make Julia Child’s tian de courgettes au riz (zucchini tian), and though the recipe was unnecessarily wordy and used two pans when you could have just used one (typical of Julia’s recipes-I still love her) I’m not mad about it, and will definitely make it again when I find myself with the stump end of an enormous zucchini that weighs 2 pounds. (Zucchini, onion, garlic, rice, cheese...)

Years ago, my friend @kevinkossowan told me about

Years ago, my friend @kevinkossowan told me about a time he had friends over for dinner.. he bought a box of ice cream, plunked it on the table and poured some stewed rhubarb overtop, and sliced it to serve. I thought it was so brilliant, and I’ve been thinking about it ever since. I finally did it, and I’m pretty sure this is opening the door to a myriad of more elaborate family-style sundaes you slice into slabs to serve. Don’t you just love this idea?? (Chapman's sells boxed ice cream! I love how some people’s minds are blown when they realize this is why the box opens along one side!)

Toasted, buttered, mayo-d, salted, peppered.

Toasted, buttered, mayo-d, salted, peppered.

Who still has a recipe box? This is one of the one

Who still has a recipe box? This is one of the ones I inherited from my grandmas kitchen, completely stuffed with typed and hand written cards and newspaper clippings.

Hey look, I actually did it! I wallpapered my litt

Hey look, I actually did it! I wallpapered my little bedroom office with pages from a damaged copy of Madame Benoit’s Encyclopedia of Canadian Cooking, which smells faintly of old cigarettes. With strategically placed jelly moulds, tea sandwiches and elaborately decorated cakes with clowns used as food styling props. Big thanks to Zoe for the idea!

Late summer stone fruit makes the very best pandow

Late summer stone fruit makes the very best pandowdy – it’s like a cross between cobbler and pie, with pastry on top and only fruit on the bottom. I made one - streamlined using frozen puff pastry - for the Redpath baking school’s summer session! Video link in bio! #myredpathrecipe

Last weekend a few of Lou’s pals came by for som

Last weekend a few of Lou’s pals came by for some birthday cake (for Sofie, top left) and I just came across this photo on my phone.

Tomato risotto is like grown-up spaghetti-Os - jus

Tomato risotto is like grown-up spaghetti-Os - just add some tomatoes - in any form - along with your stock. (I generally aim for about 1:4 short grain rice to stock.) Sauté a bit of onion in oil + butter, add rice and stir to coat, then start adding stock a big splash at a time. I grated in a big squishy tomato, and added a few cherry tomatoes to break down as the rice cooked, and a glug of passata (tomato purée) from the fridge. Finish with a knob of butter and lots of grated parm, or crumble in some soft goat cheese, or... SPOON IT OVER A BALL OF BURRATA. Some fresh basil would have also been great, but I loved it with just tomatoes and cheese.

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
Recipes
Recipe Index
Meet Julie
Cookbooks
Events
Pods
Writing