“I grew up eating a lot of canned vegetables, frozen vegetables, and then my mom would make a fresh salad, fresh mashed potatoes, a protein, and then something else. But the rest was just whatever,” Doiron says. “We always had a cheese board, a cookie plate, and then we would have those big dishes. And then everything else was like a bonus if it happened.”
In her debut cookbook, Justine Cooks (HarperCollins), Doiron shares a collection of recipes that reflect her holiday table ethos. The book is organized into three main sections: snacks, mains, and sides. Each offers a mix of original creations and elevated classics.
“I would say the snacks are very important because that’s a big part of my holiday tradition,” Doiron says. “And then I would say the mains are very important because though we’re sides-heavy, we have to have something that’s substantial.”
The 23-year-old’s approach to the holidays is all about balance, with an emphasis on quality over quantity. “I think that the holidays are a time to treat yourself, but also you don’t want to feel bad after eating, you want to feel good,” she says. “And so, I think it’s about finding that balance between indulgence and feeling good.”
Doiron’s crusted sweet potatoes and pepitas are a case in point. “They’re so good and they’re so fresh and bright, and they’re just a nice side dish,” she says. “It’s something that’s indulgent and it’s something that’s fun, but it’s also something that’s not going to weigh you down.”
While some recipes have been in the works for years, others, like the ACV Brussels sprouts in toasted cornmeal, came together during the pandemic. “I was like, ‘I need a new Brussels sprout recipe,’ and I just kind of threw it together,” Doiron says. “And it’s so good and it’s so fresh and bright, and it’s a little bit tangy and it’s a little bit sweet. And it’s just so good.”
Among the original creations in the book, the black pepper chai blondies are a standout. “They’re so good, they’re so easy to make, and they’re so fun,” Doiron says. “They’re just such a treat and they’re so good with a cup of coffee.”
Crusted sweet potatoes and pepitas
“This is a fun and easy dish to make that’s great for the holidays. It’s a nice side dish to have with your meal,” Doiron says of her crusted sweet potatoes and pepitas. “It’s just a nice little side dish that’s easy to make, and it’s fresh and bright.”
3 sweet potatoes, peeled and sliced into rounds
¼ cup (60 mL) olive oil
Salt
1 cup (140 g) pepitas
2 tsp (10 mL) pure maple syrup
2 tsp (10 mL) lemon juice
3 garlic cloves, minced
1 tsp (5 mL) chili flakes
1 tsp (5 mL) smoked paprika
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes with the olive oil and a pinch of salt. Arrange them on a rimmed baking sheet lined with parchment paper.
3. In the same bowl, combine the pepitas, maple syrup, lemon juice, garlic, chili flakes, smoked paprika, and a pinch of salt. Spread the pepita mixture on top of the sweet potatoes.
4. Bake for 30 minutes, or until the sweet potatoes are golden brown. Serve hot.
Yield: 4 to 6 servings
ACV Brussels sprouts in toasted cornmeal
“This is a fun and easy dish to make that’s great for the holidays,” Doiron says of her apple cider vinegar Brussels sprouts in toasted cornmeal. “It’s a nice side dish to have with your meal.”
1 lb (450 g) Brussels sprouts, trimmed and halved
½ cup (65 g) cornmeal
2 tbsp (30 mL) olive oil
Salt
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) pure maple syrup
1 tsp (5 mL) chili flakes
1 tsp (5 mL) smoked paprika
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with the cornmeal, olive oil, and a pinch of salt. Arrange them on a rimmed baking sheet lined with parchment paper.
3. In the same bowl, combine the apple cider vinegar, maple syrup, chili flakes, smoked paprika, and a pinch of salt. Drizzle the mixture over the Brussels sprouts.
4. Bake for 25 minutes, or until the Brussels sprouts are golden brown. Serve hot.
Yield: 4 to 6 servings
Black pepper chai blondies
“I love these black pepper chai blondies,” Doiron says. “They’re so easy to make and they’re so fun to eat. They’re just a nice little treat.”
1 cup (225 g) unsalted butter, melted
2 cups (400 g) brown sugar
2 large eggs
1 tsp (5 mL) vanilla extract
2 cups (250 g) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground cloves
1 tsp (5 mL) ground black pepper
1. Preheat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper. Add the dry ingredients to the wet ingredients and mix until combined.
4. Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the blondies cool before cutting into squares.
Yield: 12 servings
Justine Doiron’s cookbook, Justine Cooks, offers a fresh take on holiday dishes with recipes like crusted sweet potatoes and pepitas, apple cider vinegar Brussels sprouts in toasted cornmeal, and black pepper chai blondies. PHOTO BY JIM HENKENS
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This review provides a detailed look at Justine Doiron’s debut cookbook, Justine Cooks. The reviewer highlights specific recipes from the cookbook, such as the crusted sweet potatoes and pepitas, ACV Brussels sprouts in toasted cornmeal, and black pepper chai blondies. The reviewer praises the unique flavors and textures of these dishes, as well as the practicality of the recipes for holiday gatherings.
Additionally, the review delves into Doiron’s background and journey towards creating her cookbook. It discusses her evolution from a hobby cook to a full-time food creator, as well as her initial hesitations about writing a cookbook. The reviewer also mentions Doiron’s success on social media and the challenges she faced while balancing cookbook writing with her other responsibilities.
Overall, the review offers a comprehensive overview of Justine Doiron’s cookbook, providing insight into her culinary style, recipe development process, and personal story. It showcases the strengths of the cookbook and highlights the passion and dedication that Doiron brings to her work in the food industry." This article discusses the cookbook "Justine Cooks" by Doiron and provides insight into her approach to cooking and recipe creation. She emphasizes the importance of creating a welcoming vibe in her book, with recipes that are both exciting and approachable for home cooks. The article also includes a recipe for Crusted Sweet Potatoes & Pepitas from the cookbook, along with step-by-step instructions on how to prepare it.
Overall, the article highlights Doiron’s passion for cooking and her dedication to creating recipes that cater to a diverse audience. The inclusion of a recipe adds value to the article, allowing readers to get a taste of Doiron’s culinary expertise.
Review of "A few more cracks of black pepper will live happily here"
This article provides a series of recipes for sourdough bread crumbs, ACV Brussels sprouts in toasted cornmeal, and black pepper chai blondies. Each recipe is accompanied by step-by-step instructions and beautiful images of the finished dishes. The recipes are creative and use a variety of ingredients to create unique and flavorful dishes.
The article starts with instructions on how to make sourdough bread crumbs, which can add a crunchy texture to dishes. The author provides tips on how to store the bread crumbs and how to toast them for maximum flavor. The recipe is simple and can be customized with different seasonings for added flavor.
Next, the article introduces a recipe for ACV Brussels sprouts in toasted cornmeal. This dish combines the earthy flavor of Brussels sprouts with the tangy sweetness of apple cider vinegar and honey. The addition of red pepper flakes and black pepper adds a spicy kick to the dish, while the toasted cornmeal provides a crunchy texture. The recipe is easy to follow and results in a delicious and unique side dish.
Finally, the article concludes with a recipe for black pepper chai blondies. These blondies are a twist on traditional blondies, with the addition of white chocolate, molasses, and warm chai spices like cardamom, cinnamon, and cloves. The use of freshly ground black pepper adds a subtle heat to the blondies, making them a unique and flavorful dessert. The recipe includes detailed instructions for mixing the batter and baking the blondies to perfection.
Overall, the article provides a collection of creative and delicious recipes that are sure to impress. The step-by-step instructions and beautiful images make it easy to follow along and recreate these dishes at home. Whether you’re looking for a new way to use sourdough bread, a flavorful side dish, or a unique dessert, this article has something for everyone. When everything is melted, move the bowl to the counter and add the brown sugar and whisk vigorously. The fat of the butter will start to separate, but that’s normal.
In a small bowl, whisk together the whole egg, egg yolks, oil, vanilla, ginger, cardamom, cinnamon, cloves, and 1/2 teaspoon black pepper. Pouring very slowly and stirring constantly, gradually drizzle the egg mixture into the melted ingredients. It should seize up into a glossy batter. Add the flour, baking powder, and 1 teaspoon salt and stir together with a spatula.
Pour the batter into the lined pan. Tap the pan to evenly spread out the batter and top with a few cracks of black pepper. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
It will look kind of cakey right out of the oven, so let it completely cool before serving. Throw it in the fridge for an hour or so before slicing for the ultimate blondie fudginess.
Eating tip, styling tip, or just a general tip: Brownies and blondies almost always look, slice, and taste better after getting a rest in the fridge, whether a few hours or overnight. I know waiting on freshly baked blondies feels impossible, but if you have the willpower, it’s worth the time to see the difference. After the blondies have been allowed to fully chill, you can trim off the edges and then slice them into picture-perfect bars.
Recipes and images reprinted with permission from Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron. Copyright ©2024 by Justine Doiron. Photographs copyright ©2024 by Jim Henkens. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Our website is the place for the latest breaking news, exclusive scoops, longreads, and provocative commentary. Please bookmark nationalpost.com and sign up for our cookbook and recipe newsletter, Cook This, here. "Stranger Things: A Thrilling Ride into the Upside Down".
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