...and cute, and innocent and kind, but ya, they're totally weird.
We're holding a contest over here. Post odd quirky things your kid has said for a chance to win a set of Jeffrey Brown's books Darth Vader and Son, Vader's Little Princess and his newest Kids are Weird.
Contest closes April 18th. We'll draw randomly.
Best of luck!!
Psst... Do you know what this is?
If you've got an idea about what exactly it might be, enter at Chapters-Indigo online for a chance to win a luxury trip for two to Paris (PARIS!) from Lonely Planet and Air Canada Vacations.
Not sure yet? Follow the clues through July 29th on the Chapters-Indigo Facebook page. They'll reveal more & more of the image each day!
(You can find the contest rules here)
Yay to Karen! Please email me at danielle [at] raincoast.com with your address and I'll send over all your winnings! Congrats and happy grilling!!
Congrats to Cameron! I've messaged you on Twitter! DM me!
And to the rest of you. Keep reading our blog for more give-aways!
With BBQ season finally here I though it would be fun to give a couple of our cookbooks away. I'm also including a couple of spice rubs courtesy of Chef Salt. Yum!
Leave a comment on this post (1 entry)
Post the following on Twitter (1 entry)
“I entered to win Raincoast Books' Back to the Bbq Cookbook Contest courtesy of #raincoastbooks #chroniclebooks!"
I will draw one winner at random from all entries on Friday, June 24th, at 12:00pm (PST). I will be in touch if I draw your name.
Gin and Juniper T-Bone with Green Olive Tapenade
Makes 4 servings
1 large T-bone steak (2½ to 3 pounds), about 2 inches thick
3 tablespoons olive oil
½ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons drained capers
1 garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup Juniper Rub
¾ cup gin
Best with beef, veal, pork, game birds, game meats, shellfish
3 tablespoons juniper berries
1 tablespoon whole almonds
1 teaspoon green peppercorns
2 teaspoons dried thyme leaves
1½ teaspoons ground coriander
1½ teaspoons finely grated lemon zest
1½ teaspoons coarse salt
½ teaspoon ground cloves
Put the juniper berries, almonds, and green peppercorns in
a spice grinder and grind coarsely. Or put them in a zipperlock
bag, press out the air, and crush the spices in the bag
with the bottom of a heavy skillet. Pour into a cup and mix in
the thyme, coriander, lemon zest, salt, and cloves. Store in
tightly closed container for up to 1 month.
Green Olive Tapenade:
1½ cups fresh flat-leaf parsley leaves and small stems
1 cup pitted brine-cured green olives such as Arauco, Sicilian, or Spanish olives
Spoon 2 tablespoons of the rub into a 1-gallon zipper-lock
bag. Add all but 1 tablespoon of the gin. Drop in the steak
and press the air out of the bag. Seal and refrigerate for 4 to
8 hours, turning occasionally.
For the tapenade: Combine all of the ingredients in a food
processor. Pulse until the ingredients are finely minced but
not pureed into a paste, 10 to 15 seconds.
Remove the steak from the marinade and pat dry. Coat all
over with 2 tablespoons of the olive oil, and then sprinkle the
remaining rub all over the steak. Let stand at room temperature
for 30 minutes before grilling.
Light a grill for bilevel high/low heat, about 500+/275°F
Brush the grill grate and coat with oil. Grill the
steak directly over high heat until darkly crusted, 4 to 6 minutes
per side. Reduce the heat to low on a gas grill, or move
the steak to the low-heat area on a wood or charcoal grill.
Cover and grill for another 10 to 15 minutes for medium-rare
to medium (135 to 145ºF). Transfer to a platter and let rest for
Douse the steak with the remaining 1 tablespoon gin and 1 tablespoon olive oil. Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin. Serve with the tapenade.
Recipe courtesy of Chronicle Books' Fire it Up by Andrew Schloss and David Joachim.
As a publicist I sometimes get movie passes for give-away. This time I worked with Disney for a cross promo with Cars 2 and a book from Chronicle Books, Art of Cars 2. Disney was nice enough to send me a few.
So, I have one here (admits 2) for the Vancouver premier on Wednesday June 22, 2011, 7PM at The Scotiabank Theatre on Burrard st.
I also have a book here that I will throw in as well!!
To be entered:
Leave a comment on this post (1 entry)
Post the following on Twitter (1 entry)
“I entered to win The Art of Cars 2 Book and movie pass courtesy of #raincoastbooks #chroniclebooks & #disney!”
I will draw one winner at random from all entries on Friday, June 17th, at 12:00pm (PST). I will be in touch if I draw your name.
Please note: This draw is open to lower mainland residents. Please keep in mind to arrive early as seating is first come first serve and that this ticket does not guarantee you a seat.
**And you have to find your own way to get to the movie.
Take a flip to Food Network Canada tonight. It's the season premier of Top Chef Canada. On their live blog they're giving away Chronicle's Top Chef Books among some other cool prizes. Did I say live blog? Well yes I did! On foodnetwork.ca they're live blogging tonight with Mark McEwan, Thea Andrews and Shereen Arazm. Pretty cool! So log on, tune in, and join the discussion. Who knows. Maybe you'll win something?
Finally -- after siome delays trying to catch up after our move -- I'm able to announce the winner of our "Cook Bake, Blog!" contest ... drumroll please ...
Congratulations, Suzie Ridle from Nova Scotia!
Suzie, aka Susie the Foodie, will win $500 (CDN retail) worth of cookbooks of her choice, published by Chronicle Books, Quirk Books or Gibbs Smith.
Check out Suzie's test-kitchen reports from trying out recipes from The Geometry of Pasta here and here (her delicious results are pictured below) -- and also watch this video of Suzie's brave husband concocting a brew of Mad Scientist Mix-Up from Little Monsters Cookbook!
ALSO ... congrats to the fabulous Cadboro Bay Book Company in Victoria, BC, who is the winner of our bookstore cookbook display contest!
Tis the season. The season to turn up the Christmas tunes, don a festive apron and start baking.
To get you started, the little helpers at Chronicle have posted a couple of recipes from their book, Very Merry Cookie Party: Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange... Toffee Squares and Chocolate-Dipped Shortbread, oh my. I don't know about you, but at this point, I'm resigned to gaining that extra five pounds over the holidays.
But here's the good news (besides the delight of ingesting all that delicious sugar), since you're baking up a storm anyway, why not take a quick break to let us know your favourite cookbook published by Chronicle Books, Quirk Books or Gibbs Smith.... You could win $500 worth of cookbooks for your efforts!
“This book is my personal invitation for you to visit and experience my country, Argentina.”
-- Laura Catena, Vino Argentino
Cambie Kitchen Event
Signature Tasting Room
PLEASE NOTE NEW TIME: 1-4 PM
39th and Cambie
Come and experience a taste of Argentina - a small bite, a sip of Malbec and a chance to make a connection. See Laura Catena's new and engaging guidebook to wine country Argentina, VINO ARGENTINO.
Make the Conection Contest
MAKE THE CONNECTION with Laura Catena and VINO ARGENTINO
ENTER TO WIN A TRIP FOR 2 TO ARGENTINA and an exclusive guided tour and tasting at Bodega Catena Zapata.
Secondary prizes include:
- 1 of 3 $100 gift certificates to regional, South American themed restaurants in Vancouver, and
- Copies of Laura’s book, Vino Argentino, available NOW!
Enter here! Good luck!!
Recipe excerpt from Vino Argentino
SERVES 4 to 6
as a dessert
3 large quince, peeled, seeded, and cut into 1⁄2-in-/12-mm-thick slices
2 tbsp fresh lemon juice
2 cups/480 ml Malbec wine
2 cups/400 g sugar
One 3-in/7.5-cm cinnamon stick
5 cardamom pods
Vanilla ice cream or crème fraîche for serving
Put the quince in a large nonreactive saucepan and add water to cover. Add the lemon juice and bring to a boil,
then reduce the heat to low and simmer for 10 minutes. Drain in a colander and set aside.
In the same saucepan, combine the wine, sugar, cinnamon, and cardamom. Bring to a boil and cook
for 5 minutes, then add the quince; the syrup should just cover the fruit. Reduce the heat to low and simmer for 5 to 8 minutes, stirring gently from time to time, until the syrup has thickened. Remove from the heat. Serve warm or at room temperature, with ice cream or crème fraîche.
Laura Catena was born in the land of sun and wine -- la tierra del sol y del vino – to one of Argentina’s most prominent wine families. In Vino Argentino, she takes you on a tour of the sights and flavors of her country, introducing you to every revolutionary winemaker along the way. An emergency room physician, she splits her time between San Francisco and Mendoza. She is also owner and winemaker for LUCA Winery, sourced from small family owned vineyards in Mendoza, and president of Botega Catena Zapata, her family’s winery.