Author Archives: Julie at Kitchen

Join Us in Italy

Photo courtesy of Ross den Otter An Italian Adventure – Come and Cook with Kitchen Culinaire in Italy Come and explore the many epicurean delights that Puglia has to offer. Located in southern Italy, Puglia is renowned for its stunning … Continue reading

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A Seasonal Menu for April

A Menu for April Watercress Soup with Anchovy Croutons and Spring Herbs Seared Sea Scallops with Cauliflower Purée and a Currant and Pine Nut Relish Vanilla Semifreddo with Rhubarb Compote I’m exited to share this menu for April! We are … Continue reading

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A Seasonal Menu for March

A Menu for March Burrata with Peppers in Olive Oil and Capers Crostini with Cicerchia and Dandelion Greens Smoked Black Cod with Arugula, Leeks and Potatoes in a Grainy Mustard Vinaigrette Braised Mint Lamb Shanks with Green Pea Risotto Olive … Continue reading

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A Seasonal Menu for February

A Menu for February Avocado, Beet and Watercress Salad with Lime and Crème Fraîche Really Easy Duck Confit Roasted Fennel with Oranges and Pepper Flakes Pears Poached in Red Wine with Mascarpone Cream and Toasted Pistachios Chocolate-Dipped Florentines I cook … Continue reading

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Join Us In Paris!

A Moveable Feast in the City of Light Come and explore the many epicurean delights that Paris has to offer. For ten days, we will search out the freshest ingredients at local markets and in the shops of artisan bakers, … Continue reading

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Roasted Fennel with Orange and an Upcoming Project

Finally a new recipe to share as well as details on an upcoming project I am excited to be working on. This recipe is from the recently published Gjelina cookbook that I have been cooking from A LOT over the … Continue reading

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Time in the Kitchen

There were so many things that I could have/should have been doing today. Catching up on accounting, sending emails, doing laundry, cleaning the bathroom. But…today I felt the pull of the kitchen, my very favourite place in the house. I … Continue reading

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Rigatoni with Spicy Cauliflower and Leftovers

Monday lunch for one on a cold and cloudy afternoon. Our dinner two nights ago was pasta with roasted cauliflower, made spicy by the addition of a red chilli and garlic. We grilled Italian sausages and also some peppers that … Continue reading

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