Gallery archives

Coconut Curry Beef Stew

Learning to make coconut curry beef was for me, something akin to tapping into the secret ingredient of childhood. I remember this being on the table as a regular rotation staple in our house. I feel that in some ways, all food that hits at the soul does so with at least a little bit of nostalgia.

BROWN EGGS & JAM JARS

I remember that phone call.

It was early June, 2013. We were hanging out in the airport at Vancouver, having wrapped up a wedding shoot the day before, and were waiting to catch our flight home to Montreal. I idly checked a text message I had missed the day before, quickly scanned through it, did a double take and nearly dropped the phone. “It’s Aimee!” I told Tim, excitedly poking him in the arm. “She got a cookbook deal….and she’s asked US to photograph it!”

We called her right on the spot, not patient enough to wait until we got back to Montreal. She had just returned from Las Vegas, fresh off of winning an award from Saveur Magazine for Best Food Blog for Cooking with Kids. She relayed to us to the beginnings of her plans for the book…and so began our foray into food photography. And what an adventure it is! Over the course of a year we photographed over 75 of the recipes as well as several large events, gatherings and family outings. We can probably drive to her house blindfolded and our kids know where all Aimee and Danny’s kids toys are stashed. Logan took his first steps in their hallway.

We feel incredibly humbled and blessed to have been entrusted with this opportunity to photograph the incredible food (and having sampled devoured almost all of it personally, I can say that with utmost conviction) and the events and family life depicted in Brown Eggs and Jam Jars. Our photos are just a part of the whole package: super helpful advice and tips for homesteading and cooking with kids, funny and heartwarming stories, and of course – mouth-watering recipes!

Hot Dog Fried Rice

When we’re in a bind, and we’ve only got leftovers in the fridge, Fried Rice is always a good option. Frozen peas or edamame beans, frozen corn are always always in the freezer, a couple scrambled eggs and day old rice make the perfect base. Add in whatever protein you have from the day before, and you’ve got yourself a meal.

Add a healthy dose of sriracha and it’s perfect.

Riesling Chicken

Angela found this recipe while perusing the epicurious app on her iPhone one day – it’s been in the repertoire ever since. The leeks give a wonderful aroma and the full cream gives it, well, richness. SO good on rice.

recipe HERE

"Meat and Rice and Concombre"

This is a staple at our house. At around 5:05pm every weekday, I expect a call from Angela as she’s driving the kids home from daycare. Undoubtedly, Kaden from the back seat will declare first that he’s ate all his lunch that day, and second put in his request for what to have for dinner. 4 days out of 5, it’s pasta…. and on the other day, it’s this. “Meat and Rice and Concombre”

Weeknights mean simple and fast dishes, and I’ve inherited this dish from my mom who made it for us when we were growing up. It still takes like childhood.

Ground Pork, Hoi Sin sauce, soy sauce (light and dark). 15 minutes. Yum.

Braised Pork Shoulder with Preserved Mustard Greens

This is one of my favourite dishes in the whole wide world. My mom’s “Hoong Sao Ro”, literally translated: “Red Braised Meat” – it’s a braised port shoulder with preserved mustard greens. The meat itself is so tender and flavourful – really to die for – but I just had the sauce on steamed white rice it’d be worth the price of admission.

Char-Seared & Braised Fall-Off-the-Bone BBQ Back Ribs w/ a Red Wine and Bourbon Maple Glaze

I’ve worked really hard over the years in attempt to perfect my rib recipe. Everything matters, the flavour of the meat, the sauce, and ESPECIALLY the texture. This, so far, is my best attempt.

I start with a quick smoke-infused sear on the charcoal grill, and then braise it in the oven in our Le Creuset dutch oven, and then I finish it back on the grill to caramelize the glaze. It’s a process, I know, but it’s been worth it.