Family Bites

My Secret for Saving Money on Cookbooks

It’s no secret that I’m obsessed with books – cookbooks, in particular – and buy them with the same frequency as diapers, toilet paper and earphones for my teens. (Side note: what’s up with that? Why do they get misplaced SO often?) Some people have a budget for lattes and lunches or shoes and shirts, but seeing as I eat and drink at home and forget what being fashionable even looks like, I reserve my pocket money for building up my collection of books.

There is no denying the price of cookbooks has risen quite a lot in the past few years and I dare say the average price of a new purchase is around $35. Fortunately, Amazon and Chapters regularly offer discounts, and so do stores like Costco, which is where I pick up a lot of the newest titles. I shop there once a week anyway, so it’s convenient and economical. This isn’t really the point of the post though (but maybe some of you will find it helpful!), because what I really want to focus on are the books I’ve been buying for a penny. Yes, you read that right. One cent.

21 Questions for Joel MacCharles (Batch Review)

Unlike fictional novels, cookbooks tend to be released in two distinct seasons: spring and fall. There are the odd ones that get launched into the world in February, July and December, but it isn’t too common. This should explain why you see more cookbook coverage here in April, May, September, and October, then any other time of year. Fortunately for me, as a blogger, author and food editor I receive a lot of the new releases for review, and my desk is currently home a stack of this spring’s hottest titles that are waiting to find a permanent place on my beloved cookbook bookshelf. I have diverse cooking interests so this thrills me, and I’m equally excited to see a new baby food cookbook or family dinner recipe collection as I am a book on frozen treats or home preserving.

Without a doubt, one of the most stylish books to land in my kitchen this season is Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen. Written by Torontonians Joel MacCharles and Dana Harrison this much-anticipated tome – it really does have an approachable scholarly feel to it – is a feast for both the eyes and stomach and takes readers on a walk through seven different methods for preserving food at home (waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing). Written with a friendly and encouraging tone, the book continues to take readers through 25 favourite “market” ingredients, each of which lists multiple recipes that use a combination of the preserving methods mentioned at the beginning of the book. Each recipe notes the skill level required to complete it, allowing enthusiasts to dip their toes into the preserving pond at a pace that’s comfortable to them.

21 Questions for Allison Day (Whole Bowls Review)

I’ve long said that one of the very best things to come from food blogging are the friendships that have been formed along the way, and today’s post is an excellent example of that fellowship in full effect.

My friend Allison Day – Canadian food blogger extraordinaire – recently released her first cookbook, Whole Bowls. I haven’t actually met Allison in person, only briefly spotting her across the room at last September’s Taste Canada food writing awards, where we were both nominees (she won, I didn’t). However, thanks to the positive powers of social media we became quite friendly in the months that followed, and in January discovered we share a literary agent. Since then we’ve exchanged numerous emails, most of which are just me gushing over the beauty of a book she’s been working on, and I was only too thrilled to organize a blog hop with some of our fellow food writer friends in an effort to spread the word about her crave-worthy creation.

Whole Bowls is a collection of more than fifty gluten-free and vegetarian meals to power your day. Organized by breakfast, salad, entrée, and dessert bowls, there are also dozens of mini recipes-within-recipes, plus the homemade extras and basics found at the back of the book. The idea is that you’ll use these ideas and components – plus her brilliant “Whole Bowls Formula” - to build your own quick meals throughout the week. I’m especially fond of the vegetarian pantry guide, a useful resource for anyone interested in constructing more dishes with less meat.

21 Questions for Mairlyn Smith

If you live anywhere near Toronto, or Vancouver, or Calgary, or anywhere else in Canada for that matter, you’re probably familiar with Mairlyn Smith. She is a Second City alumni, professional home economist, TV personality, and cookbook author, not to mention mom, wife, and friend to many. She’s funny, that’s a given, but she’s also kind and warmhearted, with a passion for wholesome and healthy eating. The self-proclaimed “queen of fibre” recently released her latest book, one that’s destined to become a classic in many Canadian kitchens, I’m sure.

Homegrown, an all-Canadian ingredient book with 160 recipes from coast to coast, is not just a recipe collection. Including a wealth of nutritional information and a carb counter with every recipe, Mairlyn has set out to prove that eating an all-Canadian diet isn’t just delicious, but healthy, as well.

I’ve been lucky enough to test drive several of the recipes in the book, and I agree - they’re worth knowing about. I had dinner at Mairlyn’s house last fall and was served a four-course spread of a few of her favourite recipes from the book, and then Homegrown was also the featured book at our cookbook book club last month. I’ve made the red lentil waffles for Matthew, and one of the soups for my weekday lunches. The back cover of my copy is creased with wear, and many of the pages are already marked with splatters. This is a cookbook I've been using.

My favourite recipe of all the ones I’ve tried is the Apple Maple Cheese Spread. It’s the perfect bridge between those heavier dips we usually consume in the winter, and the lighter ones that belong on a spring crudité plate. The addition of maple doesn’t hurt, either. It adds a seasonal taste, but also a touch of unexpected sweetness, too. I served the dip with celery sticks and crackers, as per the recipe instructions, and while I initially thought the call for celery (and not a variety of veggies) was a little odd, in the end it made perfect sense. Celery sticks stuffed with cream cheese is a popular snack and this dip is really just a variation of that. To celebrate this publication, I've joined a few of my food blogging friends in a blog hop (see below for links to the recipes they've made), and Mairlyn was nice enough to participate in my new “21 questions” feature.

 

Roasted Rainbow Carrots with Dukkah & Spicy Aioli

Now that rainbow-coloured carrots are readily available at most of my favourite grocery stores, I'm adding them to our dinner plates regularly in hopes of convincing my boys that roasted carrots are a thing to love. My theory is that adding a burst of bright colour to the dinner plate makes the meal more fun, and therefore more interesting to eat. Sadly, they don't see things quite the same way, and are firm in their position as cooked carrot haters.

However, the adults in the house love them, and this season we've been enjoying them bathed in a bit of olive oil and honey before they hit the oven. Once baked until golden brown and tender, they're hit with a small dose of dukkah (an Egyptian spice blend) and served with a side of spicy aioli.

The idea for this recipe came from Tara O'Brady's brilliant new book Seven Spoons (you can read a brief review here). I didn't change much about her recipe because it's pretty perfect as is; there's both colour and crunch, and a touch of sweet paired with a generous dose of heat. The kids may not be crazy about it, but we are, and if you're looking for something simple yet sophisticated to serve at a dinner party this season, this dish has you covered.

I happen to have a copy of Seven Spoons available for giveaway thanks to Penguin Random House. To enter, just leave a comment telling me what you're cooking this week. It's that simple, just like these roasted rainbow carrots. Winner will be selected at random on Sunday May 11th. Good luck!

Roasted Rainbow Carrots with Dukkah and Spicy Aioli

Serves 4

For the dukkah:

• 3 tablespoons hazelnuts, skins on
• 1 tablespoon sesame seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• Kosher salt

For the carrots:

• 12 thin rainbow carrots, end trimmed and scrubbed clean
• 1 Tbsp. olive oil
• 1 Tbsp. liquid honey
• Kosher salt and pepper

For the spicy aioli:

• 1 cup mayonnaise
• 1 -2 tablespoons Sriracha
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Zest and juice of 1 lime
• Pinch of salt

1. Preheat the oven to 400°F. Make the dukkah by toasting the nuts, seeds, and spices in a small skillet set over medium heat. Toast each ingredient separately for 1-2 minutes, or until lightly golden and aromatic. Transfer to the bowl of a food processor or a mortar and pestle, cool completely, then process into an unevenly textured mix. Season well with salt and set aside. 

2. On a sheet pan, toss the thin carrots with the olive oil and honey, then season with salt and pepper. If the carrots lean towards the thicker side, slice them in half lengthwise, like I did in the photo above. Roast the carrots, turning once, until browned and tender, 15-20 minutes.

3. While the carrots are roasting make the aioli by combining all of the ingredients in a small bowl and stirring well to mix.

4. Arrange the roasted carrots on a serving platter and sprinkle with as much Dukkah as you'd like. Serve with a side of spicy aioli.

Adapted from Seven Spoons by Tara O'Brady

Brown Eggs and Jam Jars (One-Bowl Carrot-Spice Muffins)

Rob accompanied me to our local Chapters store on Sunday morning so I could pick up some birthday gifts for my niece. The roads were slick with snow and slush, and given my current condition he thought it best if I didn’t venture out alone. Of course, I could have managed just fine on my own, but his thoughtfulness was too sweet to overlook so I happily allowed him to chauffeur my beach ball-sized belly and I around that morning.

When we walked into the bookstore we immediately bolted to the cookbook section, a new routine we put into practice back in November when my book was released. We like to take stock of how many copies are still in the store, and if the book has been placed on the shelf or if it’s sitting propped up on display somewhere (I know, so lame!). Happily, this week the book was out on a large wooden shelf beside popular names like Ina Garten, Gabrielle Hamilton, and Jamie Oliver, but what thrilled me even more was to see it resting two rows over from a stunning new publication, Brown Egg and Jam Jars, written by one of my oldest food writing friends, Aimée Wimbush-Bourque, of the popular blog Simple Bites. 

It’s no secret that I absolutely adore cookbooks, but when I come across ones that are written by people I personally know (and like!), it’s such a treat to finally flip through the pages of their passion project and see the months of hard work come to life. Aimée’s book was certainly worth the wait, and her captivating stories are accompanied by many must-make recipes and flawless food photography, making this a book that will spend just as much time on my coffee table as it will on the kitchen counter.

Divided by the season, Brown Eggs and Jam Jars is a love letter to Aimée’s family-focused urban homesteading lifestyle. The book features a variety of seasonal events her family celebrates over the course of a year, each of which is accompanied by her simple yet seductive recipes, nostalgic family memories, and tips and advice for building your own homestead, while keeping kids at the centre of it all. 

I’ve been reading and cooking my way through the pages of this top-notch family-friendly recipe collection, and my boys have quickly decided that the one-bowl carrot-spice oatmeal muffins are a new favourite snack to have hanging around the house when they come in the door after school.  They’re made with wholesome and hearty ingredients, and are perfect for pairing with a glass of milk or mug of hot cocoa on a dark and damp winter day.

Aimée has generously agreed to let me share her muffin recipe with you, and is also offering one reader a chance to win a copy of her fabulous new book, courtesy of her publisher, Penguin Random House Canada. How lucky for all of us!

To enter: simply leave a comment telling me what cookbook you’re currently cooking from.

Additional entry #1: feel free to follow me over on Instagram. I’m @jannisescott1!

Additional entry #2: Like Family Bites on Facebook.

One-Bowl Carrot-Spice Oatmeal Muffins

The beauty of this recipe is its versatility, as it can happily accommodate almost any substitutions you like, and believe me, with the picky eaters around my table, I’ve tried quite a few variations. Oatmeal is one of the constants in the recipe and provides, in my opinion, necessary texture. Other than that, try grated zucchini in place of the carrot. Leave out the cranberries and toss in raisins or chocolate chips in their place. Go nuts with chopped pecans, walnuts or sunflower seeds; you’ll only further add to the flavor and great texture of this popular snack. The oats need to soak in the milk for 1 hour, so take that into consideration before getting started.

Makes 12 medium or 24 mini muffins

• 1 cup (250 mL) milk, at room temperature
• 1 teaspoon (5 mL) white vinegar
• 1 cup (250 mL) old-fashioned rolled oats
• 1 large egg, at room temperature
• 1/4 cup (60 mL) raw cane sugar
• 1/2 cup (125 mL) unsalted butter, melted and cooled slightly
• 1 cup + 2 tablespoons (280 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder
• 1/2 teaspoon (2 mL) baking soda
• 1/2 teaspoon (2 mL) salt
• 1/2 teaspoon (2 mL) freshly ground cinnamon
• 1/4 teaspoon (1 mL) freshly grated nutmeg
• 3/4 cup (175 mL) grated carrots
• 1/2 cup (125 mL) dried cranberries 

1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

2. Preheat oven to 375°F (190°C). Line a twelve-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.

4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup (75 mL) measuring cup to scoop batter into muffin tins.

6. Bake until light brown and tops spring back when gently touched, 12 to 14 minutes. Cool in pans for a few minutes, then transfer muffins to a rack to cool completely.

Storage: These muffins will keep in an airtight container for up to 3 days or in the freezer for up to 3 months.

Published with permission from the cookbook Brown Eggs and Jam Jars by Aimée Wimbush-Bourque

Update: Winner has been notified via email. Thanks to all who entered!

Gatherings... Finally in Stores!

On Saturday night we popped into Chapters on our way to a movie with the boys. We walked down the centre aisle of the store, bypassing the holiday decorations, cozy throw blankets, and must-have seasonal entertaining items, steering ourselves in the direction of the cookbooks. When we arrived at the main table in that section, I spotted our book sitting front and centre, nestled right behind Jamie's latest (and Ina's too), and it finally became official that not only did I write a book, but now it exists in stores for people to buy. 

I'm at a loss for words as to what else to say about this right now. I been going to this particular book store for so long that one of the employees often asks me about my kids, and comments on their height and ages, each time she sees us in the store. To see something that I wrote sitting in the same space, the one I've been frequenting weekly for almost 15 years, is so surreal there really are no words to describe it. So for now I won't. I just thought I'd share that the book finally found a home in stores, and the thrill totally made up for the fact that I spent the following two hours watching “Dumb and Dumber To” (don't judge... I have teenage boys!). 

My Life from Scratch

If you like books about food, captivating memoir-style writing, and decadent recipes, then My Life from Scratch is undoubtedly for you.

If you're also curious about what it might be like to have a celebrity sister, or how one goes from living in glittery Hollywood to rural Vermont, then this book is probably also for you.

If you have any interest at all in the story of a grief-stricken woman living a seemingly miserable existence, who channelled all of her unhappiness into secret baking sessions, prompting her to abandon her career as a movie executive and open a pastry shop on the other side of the country, well, I'm sure this could be a book for you.

And if you think you'd like to learn more about how Sandra Bullock's sister and her husband went from a life in Tinsel Town to one in "Montpeculiar", by way of sugary sweets and buttery baked goods, I have no doubt this book would be liked by you. 

Two weeks ago, I sat perched on the sofa and devoured all 240 pages in one sitting. In case you couldn't tell, it was definitely a book for me, and I think you just might like it, too. 

Are you reading anything good these days? Anything worth recommending?

Gatherings: The Cookbook Book Club

I attempted to start a book club once. It was a great idea in theory, but, practically speaking, it just didn’t work out that well. I think we had one meeting, and if I recall correctly, none of us enjoyed the book. Needless to say, I don’t think there was a second get together, and if there was I have no idea what we read, which implies it was probably another dud.

But! I’m in a new book club now, and after the first ‘meeting’ I can confidently say that I think this monthly gathering is certain to stick around. For starters, my little group is made up of Mardi and Jenn – hello, even if we read the phone book it would be fun – and instead of tearing our way through the pages of bestselling fictional novels or self-help tomes, we’re reading cookbooks… and cooking from them for the gathering. Tell me that doesn’t sound like a good time!

Here’s how it works: because there are three of us, we each take a course  - appetizer, main, and dessert. The person hosting is in charge of the primary dish because it’s easiest that way. The other two people bring the beginning and end of the meal, and we sit around chatting and eating and learning a little about the book we cooked from and/or the chef we studied.

For October, we cooked from Marcella Hazan’s recipes. The doyenne of Italian cooking passed away at the end of last month, and Mardi suggested we cook from her book and participate in #dinnerwithmarcella – a global celebration for the woman who made authentic Italian cuisine a possibility for home cooks. The event was the brilliant brainchild of Cathy, who just happens to be a friend of Mardi’s, and because the celebratory dinner coincided with our planned monthly meeting, we eagerly participated and combined the two events for a late night full of belly laughs and first-rate food.

So, what did we eat? I was in charge of appetizers, and because I knew that Mardi was making pasta, and Jenn was in charge of dessert, which was likely to be a cake or something similar, I opted for items that were less bready. I also had to rule out anything with too much tomato (we know how I feel about those), which left me with too few options to choose from in the book I was using. I went with Marcella’s Baked Stuffed Mushroom Caps and Hard-Boiled Eggs with Green Sauce. I followed the recipes explicitly and didn’t deviate from either, which was both a challenge and a genuine learning experience. The end result was okay, but to be honest, neither dish excited me. They were both pungent and salty, and full of colliding bold flavours like anchovies, garlic, capers, Dijon, and marjoram (does anyone use marjoram anymore?). Mardi made a classic Bolognese, which was fabulous, and my personal favourite of the night was Jenn’s Chocolate Amaretti Cake, a rustic dessert topped with hand-whipped unsweetened cream.

Next month, I’m assuming hosting duties and we’re cooking Nigella’s recipes. She’s one of my favourite food writers, and spending time with her books is no tough task. I’ll be in charge of the main course and beverages, and I’m looking forward to another gathering of like-minded friends who love to cook, chat, and eat just as much as I do. 

PS - I knew my boys would enjoy the pasta as much as us girls did last weekend, so I made a pot of the sauce for them last night. They polished off the entire thing, with a little leftover for the lunchbox today.

PPS - All photos, except for the top image, from Mardi's Instagram account. 

Porch Parties

                   
 

Welcome to Family Bites' book week! I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

I have a huge crush on today's book. Released in 2010, Porch Parties is one of the few practical, inspiring, and simple party guides available in book stores, and it would be remiss of me not to mention it in a week dedicated to some of my favourite reads. 

While I don't have a large porch, and certainly not one big enough to entertain on, this charming guide to casual outdoor entertaining is just as relevant for backyard gatherings, and that's something I know a little bit about.

The book is heavily influenced by the author's Southern roots, and is packed with recipes for drinks ideal for serving at any outdoor bash. Also included are recipes for hand-held snacks, which allow you to keep a drink in one hand, while enjoying small bites of food with the other. I've stashed a few copies of this book away for summer hostess gifts - it's perfect to take with you to a summer barbecue, cottage weekend, or housewarming. 

Here's one of my favourite summer drinks inspired by the book: watermelon lemonade. Loaded with antioxidants, vitamins C and K, and anti-inflammatory properties, watermelon is not only sweet and juicy, but also, really good for you. I’ve managed to pare down the sugar to a half cup, and I’m thinking it might even be easily replaced with honey, although I’ve yet to try that.

I have a copy of Porch Parties for one Family Bites reader. Leave a comment, and if you're inclined let me know how you feel about backyard parties. Do you have them? Do you enjoy hosting them? I'll draw at name at random on Saturday May 11th. 

Watermelon Lemonade

• 1 cup fresh lemon juice (approx. 5 lemons)
• 2 cups watermelon puree (about 4 cups chopped watermelon)
• ½ cup sugar
• 5 cups cold water

1. To make a simple syrup, combine 1 cup of water and the sugar in a small saucepan and bring it to a boil. Remove from the heat and stir until the sugar is completely dissolved. Place it in the fridge to cool, approximately 30 minutes.

2. While the water cools, place the watermelon pieces in a blender and puree until completely smooth; strain through a fine mesh sieve to remove seeds and pulp.

3. In a large pitcher, combine the lemon juice, watermelon puree, simple syrup and remaining cold water. Stir well and serve over ice.