This is the multimedia article I helped create this year for my Graduate Degree in Journalism at Concordia University. It profiles the women who participate in cooking classes at CFAD, a “reinsertion” program for mothers who have had run-ins with the justice system. The project … [Read more...] about Cooking Classes in St-Henri Help Gives Mothers a New Start
Archives for April 2015
CFAD: Cooking Classes in St-Henri Help Give Mothers a New Start
This is the multimedia article I helped create this year for my Graduate Degree in Journalism at Concordia … [Read more...] about CFAD: Cooking Classes in St-Henri Help Give Mothers a New Start
Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)
What was I thinking, using Chinese dates? I needed apricots! There has to be some sour to the sweet. Any idiot knows that? So said Two Michelin Star chef Nenad Mlinarevic in our interview last week. Well, not in those exact words... The point is, don't use dates here. I forgot … [Read more...] about Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)
A Little About Me: “Amie Watson’s Climb” by Giordano Cescutti
This is a multimedia story by Giordano Cescutti, a journalism student at Concordia University. He uses photos of me to tell the story of how rock climbing became such an important part of my life. It all started in the multimedia lab when I overheard him talking about rock … [Read more...] about A Little About Me: “Amie Watson’s Climb” by Giordano Cescutti
Bean Sprouts with Fried Fish and Chili from “Heavenly Fragrance”
I'm more than a little addicted to this salty, spicy, crunchy side dish. It's simultaneously the perfect bar food and lunch. You hallow-fry fried anchovies or some other small dried fish and then toss them with sautéed garlic, beansprouts, chili and fish sauce. Then serve with … [Read more...] about Bean Sprouts with Fried Fish and Chili from “Heavenly Fragrance”
French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets
I was a rack of lamb virgin. Embarrassing, right? 28-years-old and I'd never seared an expensive piece of meat with the ribs sticking out like boney fingers. I bet that's not what you think when you order it in a restaurant — bony fingers — but I do. Which is mostly why I didn't … [Read more...] about French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets
Live Stream from Les Turbulents Natural Wine Salon at the SAT
Fish Head Resale and the Legalities of Gill-to-Fin Eating
The man cleaning fish behind the small window counter at La Mer Poissonerie in Montreal is not having a good day. He knows the man whose salmon he's filleting is not going to tip. Somebody has already helped that customer choose the whole fish, weigh it and put a price tag on the … [Read more...] about Fish Head Resale and the Legalities of Gill-to-Fin Eating
How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs
Make this when you have leftover parsley or white wine. You can do it the mild way (Italian) or the spicy way (Asian). The difference is chili flakes and soy or fish sauce. One note about sustainability: Ask your fishmonger where the fish comes from and how it was caught. If it … [Read more...] about How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs
Pineapple Upside-Down Cake
If you think this is a cake only your grandmother would make, you have the world's best grandmother. Do you know what happens when you put a base of sugar below sweet, juicy fruit and bake it? It browns at the edges, so you get that chewier, almost crispy in places, caramel-y … [Read more...] about Pineapple Upside-Down Cake