I used to eat soup every day. I don't know what happened, but somehow I got sucked in the world of no soup. It's not a sad place, just drier. But then I was craving soup (and had a bunch of sorrel), and decided to make a classic potato and sorrel soup. Normally that means … [Read more...] about Potato and Sorrel Soup with White Wine
Nonya Indonesian Cuisine in Montreal
When I used to live in Outremont I'd occasionally walk past this restaurant and want to go there. I recognized some of the Indonesian dishes—Laksa soup, satay, nasi goreng salad, but then I'd notice the pricetag and think, "I'll just go make my own instead..." And then I'd find … [Read more...] about Nonya Indonesian Cuisine in Montreal
What to do with Dosa: Stuff it
Boil potatoes, mash gently with spices in oil, brown smashed potatoes, serve with coconut, coriander and tamarind chutney. Easy. Not easy enough? You can skip the chutneys, which would be sad, but fine. Or buy them. I won't tell. Spiced Potato Filling for Masala Dosa If you … [Read more...] about What to do with Dosa: Stuff it
Fermenting Away: South Indian Dosa and Making Indian Sourdough
There's something really satisfying about having a bowl of something slowly changing on your counter-top. You don't actually have to do anything. But all by itself it moves from one state to another. Flavours and smells develop, digestibility varies, and most importantly for me, … [Read more...] about Fermenting Away: South Indian Dosa and Making Indian Sourdough
Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Seven ingredients. I love it. It's like one of those awful cookbooks for lazy people that come in handy once in a blue moon when you're desperate and horribly uncreative or understocked. Or, you know, alone on a desert island with a can of tuna and/or a fishing rod, bait, and … [Read more...] about Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Why Do I Do These Things to Myself? (Aka “On Chili Peppers”)
Last week I went to Santropol Roulant to help out with a canning workshop. We made litres and litres of canned salsa and I stupidly volunteered to chop the 6 lbs of hot chili peppers...by hand. I even food processed the really hot ones, thinking it wouldn't be so bad to just do … [Read more...] about Why Do I Do These Things to Myself? (Aka “On Chili Peppers”)
Blueberry Aigre-Doux on Buttery Turbot
For the second part of my "Not Your Grandma's Preserves" series coming out tomorrow on Fine Dining Lovers, I feature a recipe for blueberry aigre-doux, adapted from "Preervation Kitchen." Aigre-doux (canned sweet and sour, wine-sauced berries) deserve a come back, and this recipe … [Read more...] about Blueberry Aigre-Doux on Buttery Turbot
South Indian Cooking Class Tomorrow, Sunday, September 21
I have room for 2 more in my South Indian cooking class tomorrow! 4:30-7:30. We're making dosa crepes with spiced potato masala, sambhar, and tamarind, coconut, and cilantro chutney! $30. Let me know if you're interested! watson (dot) amie (at) gmail (dot) com … [Read more...] about South Indian Cooking Class Tomorrow, Sunday, September 21
Stir-Fried Bitter Melon: A Recipe with Salt, Sugar, and a Slimy Crunch
Really appealing title, right? If you don't like okra or purslane or Vietnamese spinach or marrow bone or fois gras, then this dish isn't for you. Because that's the onctuous texture of bitter when cooked. Unlike the marrow bone and fois gras, however, the creaminess is combined … [Read more...] about Stir-Fried Bitter Melon: A Recipe with Salt, Sugar, and a Slimy Crunch
“Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
The first article in my "Not Your Grandma's Preserves" series is up on Fine Dining Lovers. The first installment is "Boozy Preserves: New Old-Fashioned Cherry Jam with Whiskey and Angostura Bitters." Breakfast and dessert? … [Read more...] about “Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers