Dinner With Julie

Rhubarb Biscoff Icebox Cake

Julie — Mon, 24 Jul 2023 18:07:12 +0000

You may be familiar with those old-school dessert logs made with chocolate wafers spread with whipped cream that soften to a sliceable consistency in the fridge; this version is made with Biscoff cookies and swirly pink rhubarb fool, and is one of my favourite things of all time. Served chilled or frozen (fully or partially) it’s a gorgeous make-ahead dessert for special events, or one you can keep in the freezer to slice as needed — just for yourself. When it’s too hot to turn on the oven for rhubarb crumble or pie – this is the answer.

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Lemon Tart (with or without Meringue)

Julie — Thu, 17 Nov 2022 17:57:17 +0000

A lemon tart is a wonderful thing, and not as finicky as it seems. I made these with the kids’ cooking club earlier this year, and they turned out beautifully! Shallow tart pans with removable bottoms are traditional, but not necessary – the pâte brisée, a sweet, shortbread-like crust – is pressed in instead of rolling, so you can use any similar-sized baking pan or dish. If you have smaller ones, you can divide the pastry and filling between them and make smaller tarts. If it’s bigger, you can double the curd (or make 1.5 times as much) in order to fill your crust. If you do, you can increase the quantity of meringue accordingly, just keeping the ratio of egg whites to sugar! (So if you make 1.5 times the curd recipe, you’ll have 9 egg whites and can use 1 1/2 cups of sugar! Everything else remains the same!) For a vegan meringue (you could use any berry preserve in place of theContinue reading

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Ruthie’s Apple Cake

Julie — Sat, 12 Nov 2022 17:13:25 +0000

My friend Allison, who lives up the hill, has a few apple trees in her front yard that produce an astonishing number of apples. There are a few varieties – some larger eating apples, some medium – not quite crabapples, but not full-size either – and some tiny red crabapples that are perfect for jellies. She always lets me pick some, and they’re so great for baking with. I love a good apple cake, and thought I had made them all until I started noticing people make Ruthie’s apple cake, from the cookbook Friday Night Dinners by Bonnie Stern, during Rosh Hashanah. It’s a spectacular cake, loaded with chunks of apples and walnuts. I instantly adored it – not only the taste of it, but its rugged good looks.

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Butter + Jam Crumble Cookies

Julie — Wed, 09 Nov 2022 23:06:38 +0000

I’ve noticed lately that I have a glut of jam on my pantry shelves – I keep making it, and not eating it fast enough. We’re also getting into mincemeat season, and when I came across these in my archives, I remembered not only how delicious they were, but considered how amazing they’d be with mincemeat. I love a substantial cookie, and these are baked in muffin tins, which allows them to bake up nice and thick. They’re like crumble in cookie form – reminiscent of date squares, but with your choice of jam, and crispy edges. These were inspired by Dorie Greenspan’s beautiful Beurre + Sel Jammers — they’re more streamlined (no need to chill, roll and cut the dough) and have a grainier, nuttier crumble topping. Use any kind of jam, compote or preserves you happen to have on the shelf or in your fridge – or get out a jar of mincemeat.

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Nanaimo Bar Cake

Julie — Wed, 19 Oct 2022 05:19:45 +0000

Friends!! Here it is – the Nanaimo Bar Cake. I’ve been thinking about it ever since discovering Deirdre’s epic multi-tiered creation at Sweet Relief Bakery in Calgary (I put it on the 25 Best Things to Eat list in Avenue Magazine back in 2020!) and finally decided to attempt a more streamlined version at home. It turned out wonderfully-I love cakes this size, and recipes that make two, so you can give one away or tuck it into the freezer for another day. These will freeze beautifully. Enjoy!!

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Oatmeal Chocolate Chunk Cookies

Julie — Thu, 11 Aug 2022 18:31:43 +0000

A chewy oatmeal-chocolate chunk cookie is a beautiful thing, and this has become the recipe I go to most often. They use boiling water and baking soda in place of the egg, and are based on a classic from the yellow Best of Bridge book, Enjoy! I like to push a chocolate chunk in the top of each one too, to make sure each cookie gets one, and to make them look extra chocolatey.

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Georgian Kidney Bean Salad (Lobio)

Julie — Wed, 02 Mar 2022 18:54:16 +0000

I’ve been cooking out of Olia Hercules‘ cookbook, Mamushka, this past week. This warm kidney bean salad jumped out, and I made it (with the last of the dried red kidney beans in a jar on my shelf. (I simmered them straight from dry, no pre-soak, in salted water with a bay leaf. They took a little over an hour to tenderize.) I also roasted wedges of cabbage and onion to chop and stir in, and it was wonderful. Some feta crumbled in would be delicious too, I think. Lobio means “beans” in the Caucasus region – Olia calls for a can of red kidney beans, which would certainly streamline the process. This salad was wonderful warm, but is equally delicious cold — and beans always benefit from some time in the fridge to allow them to marinate. As I was out of fennel seed, I used a small-batch Kadhai spice blend (that includes coriander and fennel) from chef Aman Dosanj — if you don’tContinue reading

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All-in Banana Bread

Julie — Tue, 15 Feb 2022 17:08:41 +0000

Last weekend, I came across a recipe in the Guardian for a banana cake made with just the banana peels – an intriguing way to address food waste. I’ve made a *lot* of banana bread in my lifetime, and generally my strategy is to toss overripe bananas into the freezer whole, and then pull them out to thaw in a bowl when it’s time to bake. (If I’m in a hurry, I cover them with warm water to help them thaw more quickly.) So I went all-in and made a loaf by tossing whole bananas, skin and all, into the food processor along with the sugar, egg and melted butter or oil to pulse into a smooth puree I then stirred into the dry ingredients. The result — a very tasty banana bread (you’d never know the whole banana went in) that likely got a fibre boost from the peel, with much less left over to toss into the compost bin.

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Oat Milk + Spent Oat Muffins

Julie — Mon, 14 Feb 2022 23:05:11 +0000

Oat milk has been gaining popularity in a big way, in part because so many formulations are made especially for baristas, with extra additions that help them foam and froth, and the slightly nutty, grainy flavour pairs well with coffee. We talked about the increasing number of options out there and tasted a few non-dairy milks on last week’s Eyeopener. But if you want to make your own oat milk, it’s easy: simply blend a 1:3 ratio of rolled (old-fashioned or quick) oats to cold water in a blender, add a pitted date (for a bit of sweetness that mimics the lactose in milk) and a pinch of salt if you like, blend for 20-30 seconds, and strain. Don’t let them soak, or your milk could get gummy — and the same thing can happen if you over-blend. Just put the oats and water in the blender and go. (Don’t try steel cut—they’re too hard to blend.) I like to double strain — pour itContinue reading

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