I know, I know, this is not an accessible meal for most people. Who has access to wild deer? I was gifted some by a hunter friend. Lucky me, I know. Which is why I really didn't want to screw this up. I don't sear a lot of red meat since I very rarely eat beef, and cooking this … [Read more...] about Ethiopian lentils, spinach, squash and pan-seared wild deer
Chico Malo Restaurant in Phoenix, AZ
"Where was the best Mexican food that you had in Tucson, Amie?" a friend asked me after I recently got back from the southern Arizona city. "Actually, it was in Phoenix," I replied. I've been a couple times to Tucson already and while it does no-frills Sonoran Mexican well and … [Read more...] about Chico Malo Restaurant in Phoenix, AZ
What’s Left at Montreal en Lumière
Week Two of the Montreal Highlights Festival (everyone still seems to call it Montreal en Lumière, even anglophones) means more dinners and lunches. If you missed out on last week and the cheese fest and the Nuit Gourmande, that's okay! There are tons of opportunities for great … [Read more...] about What’s Left at Montreal en Lumière
What to Do and Eat at Nuit Gourmande
I woke up this morning at 4:30am realizing tonight is the Nuit Gourmande and I hadn't made plans! This used to not be a big deal, becuase the Nuit Gourmande, the foodie night of Montreal en Lumière festival, was not a big deal. Nuit Blanche, whicih happens NEXT Saturday, is … [Read more...] about What to Do and Eat at Nuit Gourmande
Montreal en Lumière 2020: The Best Restaurants or “Finest Tables” at the Highlights Festival
I was overwhelmed. Like the loose, winding and overly dramatic plot line of Cable Girls, the website for this year's Montreal en Lumiere makes me want to close my computer and read a book. It's just too much, from the growing hordes of restaurants inviting guest chefs and … [Read more...] about Montreal en Lumière 2020: The Best Restaurants or “Finest Tables” at the Highlights Festival
Dairy-Free Almond Yogurt Apple and Pear Streusel Tarts
What's a streusel tart? It's a pie with a crumbly topping instead of a top dough. It's a fancy name for an open-faced pie with crunchy bits of what's usually a brown sugar-nut combo. It's delicious. This recipe is a variation on a recipe from Brown Eggs and Jam Jars by Aimée … [Read more...] about Dairy-Free Almond Yogurt Apple and Pear Streusel Tarts
Tastes Like Gentrification: My 10-Year Story on Low-Income Residents in PSC as Told Through Tacos
My latest food article in the Montreal Gazette was about gentrification in the southwest neighbourhood of Pointe-Saint-Charles in Montreal as told through its changing restaurant scene, from blue plate specials to tacos. What I didn't get to include were some of the … [Read more...] about Tastes Like Gentrification: My 10-Year Story on Low-Income Residents in PSC as Told Through Tacos
Black Bean Mussels Adapted from The Seventh Daughter by Cecilia Chiang
Sometimes you read a memoir/cookbook that puts your life is in perspective. The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by famous San Francisco restaurant owner Cecilia Chiang tells her life story of barely escaping China, moving to Japan then on to … [Read more...] about Black Bean Mussels Adapted from The Seventh Daughter by Cecilia Chiang
Chinese Healthy Soup: Ginseng and Other Adaptogens
I have a New Years tradition with a friend to make a giant pot of soup with a ton of vegetables from Chinatown, the reason being that after a late night of drinking it feels good to start the new year with something healthy, hot and easy to digest. And Chinatown is usually the … [Read more...] about Chinese Healthy Soup: Ginseng and Other Adaptogens
Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh
Miso, Tempeh, Natto & Other Tasty Ferments is my new favourite cookbook! I write this as I'm preparing for the three-day (low-effort) adventure that's making Indonesian oncom, a more sausage-like (apparently) version of tempeh where you end up with soymilk as a by-product … [Read more...] about Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh