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  Posted: Nov 28, 2012 10:32 PM FEED
31
2 Lo-fi
Olivier's candy canes

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User Image dinnerwithjulie Posted: Nov 24, 2017 9:41 PM (UTC)
288
9 Hudson
So wow, who knew this week would blow up into a national beaver and fried dough scandal?? What a crazy few days, talking about beavers and tails and Canadian semiaquatic rodent posterior doughnuts to news outlets across the country. I got some amazing alternative suggestions, including nickel critter fritters, which I believe wins them all. I’ll post another recipe on Facebook, but essentially this is a yeasted doughnut dough, patted flat and cut into 8 oblong pieces, scored to look like a beaver’s tail, cooked in about an inch of canola oil until golden, then doused in cinnamon sugar. So much yum. Huge shout-out to @beavertails_official for staying sweet and donating $3000 to the @calgaryfoodbank -such a great, positive response to the great Canadian beaver crisis of 2017. ❤️
User Image dinnerwithjulie Posted: Nov 23, 2017 12:43 AM (UTC)
233
11 Hudson
Too soon? I don’t think so... I love having a fruit-studded loaf on my counter to nibble from and make toast out of all season long. Watch for the recipe in next week’s @swervecalgary!
User Image dinnerwithjulie Posted: Nov 21, 2017 7:49 PM (UTC)
cbccalgary
276
12 Amaro
Made a panful of sliders for the Eyeopener this morning, on the subject of TV food- you buy a batch of those soft tray buns that are baked together on the edges, then cut the whole thing crosswise, like a big loaf. Open it up like a book and fill it however you want-I spread the bottom with spicy mayo, then layered with ground beef, cooked with barbecue sauce, caramelized onions and grated old cheddar. Put the lid on and bake for 10 minutes, or until warmed through and the cheese has melted, then pull them apart to serve. I kind of want to do a batch of breakfast sandwiches with scrambled eggs, crumbled bacon and cheese...
User Image dinnerwithjulie Posted: Nov 18, 2017 8:51 PM (UTC)
225
5 Normal
I recall this shortbread shape from decades ago-I believe done with shortbread made with instant espresso powder... I remember making them for a cookie exchange in the 90s. Decided to revisit it with shortbread made with ground espresso beans (about 1 Tbsp, beaten with the butter and sugar), and finely chopped dark chocolate stirred in at the end. Roll into balls then shape into ovals, and press the line with a bamboo skewer or the end of a chopstick.
User Image dinnerwithjulie Posted: Nov 18, 2017 5:21 PM (UTC)
192
6 Hudson
Oat bran-coffee-chocolate chip muffins going straight from the oven to the car to run errands. #saturday
Could I just stop being silly for five minutes? Truly, what an amazing group of people. A total blast and an unforgettable experience doing The Social today!
User Image dinnerwithjulie Posted: Nov 17, 2017 2:45 PM (UTC)
rosensbuns
210
2 Juno
Made it for post-breakfast/pre-elevenses.
User Image dinnerwithjulie Posted: Nov 16, 2017 5:35 AM (UTC)
179
5 Hudson
I’m in love with the colourful plastic colander pendant lamps at @eatjackpot ! #yyz
User Image dinnerwithjulie Posted: Nov 15, 2017 6:57 PM (UTC)
adrianmartinus
338
19 Normal
There’s no better feeling than kneading or rolling dough. Especially with my favourite rolling pin, made out of recycled skateboards.
User Image dinnerwithjulie Posted: Nov 14, 2017 5:27 AM (UTC)
446
16 Ludwig
Wee tarts made with shortbread and filled with lemon curd are still some of my favourite things. Was that proper grammar?
User Image dinnerwithjulie Posted: Nov 13, 2017 3:36 PM (UTC)
221
4 Hudson
You know how you just well up with happiness around some people? Had such a great time cooking with Elizabeth this weekend in Jasper-this photo just might be on this year’s Christmas cards. 😀 😍 Thanks for capturing it Sandra!
User Image dinnerwithjulie Posted: Nov 12, 2017 8:20 PM (UTC)
242
7 Normal
Leave it to @chefannaolson + @chefmolson to raise the stuffing bar-this is sausage stuffing, baked under a bacon weave. I could be convinced not to stuff the turkey after all. #JasperCIN
User Image dinnerwithjulie Posted: Nov 12, 2017 1:40 AM (UTC)
883
19 Normal
User Image dinnerwithjulie Posted: Nov 11, 2017 11:35 PM (UTC)
112
0 Amaro
It’s a good day when @chefmolson is at the helm of six smokers. #JasperCIN
User Image dinnerwithjulie Posted: Nov 11, 2017 12:18 AM (UTC)
426
23 Normal
Growing up, no lie, I wanted to be Elizabeth Baird. I cut my hair like hers. I told my class she’s who I wanted to be when I grew up. I was the only kid who read Canadian Living magazine, and tore out the recipes. Now, getting to spend time with these two as friends is just the best. And since Emily had to fly back to Toronto tonight, I’ll get to be Elizabeth’s sidekick for the next couple days, doing the cooking sessions with her. Fifteen year old me would be so impressed. ❤️#JasperCIN
User Image dinnerwithjulie Posted: Nov 10, 2017 10:24 PM (UTC)
176
7 Hudson
Today @chefmolson + @chefannaolson baked me a pork-a-leekie pie. Ok, it was for the entire session, but they let me run away with it afterward. #JasperCIN
User Image dinnerwithjulie Posted: Nov 9, 2017 11:51 PM (UTC)
289
5 Normal
A gorgeous wintry drive up the highway 93 to Jasper this afternoon.. heading to #JasperCIN for the weekend! ❤️
User Image dinnerwithjulie Posted: Nov 9, 2017 2:51 AM (UTC)
thefoulenglish
137
1 Mayfair
User Image dinnerwithjulie Posted: Nov 8, 2017 11:44 PM (UTC)
196
7 Amaro
The new @sait Tastemarket downtown on 7th Ave at 4 St is a working classroom for food + hospitality grads who want to spend an extra year learning the business side of the food industry. #yyc #yycfood