Triple Red Pickle

Bite this Book: The Canning Kitchen

My preserves pantry is beginning to look a little sparse as we’ve been finishing up all the pickles, jams and canned tomatoes from last summer.

It’s time for another exciting season of canning, and there’s a brand new cookbook from PRH Canada to motivate us all to get our act together.

The Canning Kitchen: 101 Simple Small Batch Recipes is newly released by my friend and fellow food blogger Amy Bronee. She’s a West Coast mother of two who has long been addicted to preserving the harvest and shares over one hundred of her favourite recipes in a beautiful debut cookbook.

Both nostalgic favourites and new creations shine in this warm and helpful guide to canning at home. Through Amy careful tutelage and vibrant photography, novice and experience canners alike will find inspiration for every season in this cookbook.

Read on for a fun interview with Amy and a chance to win one of two copies of The Canning Kitchen: 101 Simple Small Batch Recipes!

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Peach & Blueberry Trifle from Brown Eggs and Jam Jars cookbook

Giveaway: All the Weck Jars (really, all of them)

I get asked a lot of questions from readers about ingredients, techniques, and tools of the trade, but Weck jars make the top of the list for the most inquiries.

Made in Germany and distributed in North America by WeckJars.com, these pretty vessels are used in a dozen different ways in my kitchen. They are frequently featured in my Instagram feed and on the blog, which usually results in a flurry of questions about sourcing the jars.

Today I’m very excited to offer a giveaway sponsored by WeckJars.com. The winner will receive two of every single Weck jar available! That’s a total of 52 beautiful jars, in every shape and size.

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Aimee ladder header

Introducing Brown Eggs and Jam Jars {giveaway}

In the beginning there were a thousand little ideas, two notebooks filed with scribbled recipes, and a title I just couldn’t get out of my mind. Now, after nearly two years of writing, recipe developing, food styling, photographing, editing, and designing…we have a cookbook.

In the early stages, it felt like Brown Eggs and Jam Jars was writing itself in my head. Memories from my past intertwined with experiences in the present and fused themselves into headnotes and essays. It’s not that writing over seventy thousand words was easy, but they flowed naturally. I had a string of recipes to share and a story to go with almost every one.

Fortunately Penguin Random House Canada gave me an opportunity to write this book. They embraced everything from the title to the theme, and even made room for a collection of my father’s original illustrations. The end result is a cookbook I am immensely proud of and thrilled to present to you, all jitters aside.

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Brown Eggs & Jam Jars

Pre-launch jitters are a thing

If you’ve ever wondered about the lead-up to a book release, I can assure you that pre-launch jitters are a thing.

There are nightmares about arriving at your first book signing event only to discover that your work is nothing more than a ratty 3-ring binder with no pictures to speak of. That dream ends with everyone leaving disappointed, including you.

There are evenings when you look at the mess under your kitchen sink and think it’s positively unbecoming of a published cookbook author to conceal such a disaster. And so you empty the cupboard and scrub it clean at 11 o’clock at night.

Nervous energy can’t be helped. Heart palpitations. Stress eating. Bumbling email requests. It’s all party of the (my?) process and I’ll get through it. Right?

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BEJJ Bonus recipe bundle

8 new recipes from my kitchen to yours (BEJJ bonus recipe bundle)

First things first: Happy New Year!

2015. I’ve been waiting for this date for a long time. Friends, my cookbook release is just weeks away now, with February 10th set as the official launch day. Brown Eggs & Jam Jars went to press about a month ago and in a few short days, I’ll be holding one of the very first copies in my hands. The best belated Christmas present? I think so.

It was about this time last year when I was logging a lot of lonely hours at the library, hammering out essays, homesteading features and recipe head notes word by word. I remember one time, tugging on my coat yet again and announcing to the family that I was heading out to write, when my son Noah stopped me with a question.

“Which book are you working on?”
“Brown Eggs & Jam Jars” I responded, puzzled.
“YOU’RE STILL WRITING THAT ONE?”

Apparently one should be capable of simply turning out a manuscript at the drop of a hat. If only. Instead it is the cumulative work from kitchen counter and desk, laptop and Lightroom, assembled by many hands and carefully packaged into book form.

Soon I’ll be posting a preview of the cookbook and more behind-the-scenes fun. After that, I hope to share a handful of book tour dates. For now, I have something special to tide you over until the books are on shelves: a special bundle of eight all-new recipes. Developed in my kitchen and expertly packaged by Penguin, it’s just a preview of the good things to come in the cookbook.

Pumpkin Spice Baked Doughnuts-1

The Brown Eggs & Jam Jars Pre-Order Recipe Bundle

This pre-order offer for a bonus recipe bundle is no longer available. Thank you for all your pre-orders! Brown Eggs and Jam Jars can be found in bookstores around North America and online.

This exclusive recipe collection is a gift for all who pre-order the cookbook. These recipes are going to be your new family favourites for morning, noon and night. Here’s the line-up:

  • Cranberry Quince Conserve with Goji Berries
  • Apricot Cornmeal Muffins
  • Cream of Tomato Soup
  • Warm Roasted Cauliflower and Shallot Salad
  • Tomato Leek Gratin for Two
  • One-Pan Greek Chicken and Barley Bake
  • Healthier Pumpkin Spice Baked Doughnuts
  • Maple Apple Chips

Cranberry Quince Conserve-1

Winter preserves are every bit as delightful as their summer counterparts as demonstrated by this Cranberry Quince Conserve with Goji Berries. It’s a simple freezer conserve (meaning it is not canned in a traditional method but stored in the freezer) that is deliciously tart but has bursts of sweetness, thanks to the saucy cranberries and supple quince. I love to pair it with toast or a firm cheese and I also serve it as a garnish to a roast pork or chicken.

Roasted Cauliflower Salad-1

Toasted walnuts? Yep. Caramelized shallots? You bet. With its tangy, salty, and umami flavours, this Warm Roasted Cauliflower and Shallot Salad is our salad of choice for the winter months. You’ll want to crank up the oven right away and make this for dinner tonight.

Chicken Barley Bake-1

It’s only fitting to include the recipe that got us through the book-writing process in the first place: One-Pan Greek Chicken and Barley Bake. Its simple one-pan method was ideal for those days when I seldom looked up from writing yet needed a soul-nourishing dish at the end of the day. This dish never failed to make the house smell intoxicating and was always well received by everyone around the table. It’s going back on my menu this week.

Apple Chips-1

The kids and I are hooked on Maple Apple Chips. Hooked, I tell you. They’re the perfect grab-and-go snack, helping to stave off sugar cravings for both parent and child. Bake them up crisp, or leave them slightly chewy—either way, you’ll love them too.

That’s the sneak peek! There’s also a velvety tomato soup, a snacking muffin, healthy baked doughnuts and a tomato-leek gratin that is one of our favourite “date night in” dishes. These great recipes just didn’t get developed in time to make it into the cookbook, but I wanted to send them to you anyway. I hope you love them as much as we do.

Order Brown Eggs & Jam Jars!