The record, 13 février 2004, Supplément 1

-\ INSIDE Weekly Guide to Arts & Entertainment INSIDE Give roasted potatoes new look see Page 2 Meg Ryan Against The Ropes see Page 9 J in the Eastern Townships THE RECORD, February 13 - February 19, 2004 Fanny Collette at the Centre d’Arts in Richmond By Debbie Tacium Ladry Record Correspondent Now that just about everyone has hundreds of digital images stored on their computers, on disks and cameras, pictures taken with old-fashioned 35 mm manual cameras are due to take on new value.Fanny Collette is an amateur photographer and convinced anti-digitizer: “Photo is art, but digital photo is design,” she says.Instead, she likes to keep things simple.For starters, she only uses her old Minolta (manual adjustments only) plus two lenses: zoom and macro.“The photos I take are what comes out, and once I’ve taken them, there’s no changing the image.I do photography because it's my passion.I want to show people what I do.” “People who see my photos say that they resemble me, by the sensitivity and the gentleness that they see in them.But I don’t have any ‘tricks’, so when people ask me to tell them how I got a particular shot, 1 can’t explain it.I’m an autodidact.” Collette is a native of Lille, in France, near the Belgian border.“It’s a long story,” she says when asked how she has come to live in the Drummondville area.But when it comes to her childhood surroundings, if it hadn’t been for her father’s garden, there wasn’t much for a visually sensitive person to hang on to.“It’s a mining region, for coal.It’s industrial and kind of poor.When I look into my memories for visions of France, it’s the Périgord region, in the southwest, near Bordeaux but more inland.The landscapes are so very, very beautiful.” Her parents’ garden won the floralies prize every year in their small village, and several years later, in Canada, Collette began to use her first camera to capture the momentary beauty of flowers.Her other favourite subjects are children and landscapes - but what she appreciates the most are when something unexpected creeps into the picture.“I don’t take pictures where the subject has to ‘pose’," she says.“I like to take them on the spur of the moment, and sometimes, nature has even rewarded me by sending a small animal into the frame just at the right moment.” One of her best moments came a couple of years ago in the fall, on a foggy morning when she woke up late for work and as she went outside, she spied some faded flowers that were surrounded by spider webs that had crystallized with the frost.Though she was already late, she went back in to get her camera and took the picture, which won her second prize in the Wildlife Canada photo contest in 2002.Collette’s floral photos are reminiscent of David Hamilton’s work, but she prefers to say “my eyes just get used to seeing things - and those are what appear in my pictures.” See Rowers, Page 6 COURTESY FANNY COUETTE This work by Fanny Collette is called À coeur d’été.Collette began to use her first camera to capture the momentary beauty of flowers in her mother's garden.f The Carrefour r A strongly ^ recommended ».exhibitions Habitation IN THE BAY MALL Corporation des Maîtres photographes du Québec Contest «Win a photo-session» Drawing of 4 photo-session Total value of $2,000 (set on a 20” x 24” canvas) mcouAÊOfiànoNMm In the Bay Mall of Carrefour de L'Estrie February 12-13-14-15 3050 Portland Blvd., Sherbrooke 819-563-1907 FROM FEBRUARY 12TH TO 15TH In the Central Mall 1 .¦' —.page 2 February 13 - February 19, 2004 RECORD Give roasted potatoes H * * ™ a striking new look U v * 11 ^ Last week I had the in-laws over for dinner.For me, that meant I couldn’t exactly serve up my usual meat and potatoes.So out to the market I went, to buy some ridiculously expensive lamb chops, young spinach to make salad, and a bag of little marble potatoes.Sure, the lamb chops were nicely done, marinated in mustard, lemon and garlic (I’ll give you this recipe later), but what really thrilled Mr.and Mrs.were my stamped potatoes.Each half potato was slowly baked face down, with a leaf of herb on it, which eventually sticks to the potato and makes it look like it’s been stamped or stenciled.I used cilantro leaves, because I had them in the fridge, but fresh basil or any other herb with soft leaves will do.These are not only easy to make, but really look great at the dinner table! They go wonderfully well as an accompaniment to any sort of roast, even baked fish.And remember: You can al- Alex’s Pantry ways send in your recipe requests by e-mail, to aleforbes@hotmail.com.Happy cooking! Ingredients (for four) 2 cups olive oil (believe me!) 1 bunch cilantro 600 grams marble potatoes (or any other small, thin-skinned kind) salt and freshly ground pepper 3 tbsp.balsamic-vinegar Directions Pre-heat the oven to 275 F.Wash the potatoes, pat them dry and cut them in half lengthwise.Toss them with salt and freshly-ground pepper.Pour the olive oil onto a non-stick baking pan.Apply one leaf to the flat side of each potato half, then set it on the baking pan, skin side up.Repeat the process to all potato halves.Bake uncovered for one hour, or until soft when pierced with a fork.Remove from the baking pan carefully, and serve on a platter with the balsamic sprinkled on top.You can use the oil left in the baking ban again, to sauté something, or even in the sauce for the roast that you will serve with the potatoes.courtesy manoir hovey • v V f m .’«mgS This soufflé is supposed to fall By Eric Akis Soufflés are magical.They start out as a wet mass of batter sitting in a dish.Add some heat, a little patience, and voila! — they rise to dreamy heights one could never have imagined when starting out.But, for some cooks, the delicate process in creating the dish can be daunting.A reader’s request for a recipe may provide a solution to this angst.“I recently had a dish called twice-baked souffle at the Deep Cove Chalet and enjoyed it very much.Do you perhaps have a recipe for that?It makes an excellent lunch or light dinner with a salad, and would be a great addition to any recipe bank,” e-mailed Margaret Trew Patterson.Sounded familiar, but when I flipped through my old recipes I realized it was something 1 had not made since chefs’ school some 20 years ago.Twice-baked blue cheese and GREEN ONION SOUFFLÉS Makes four servings Preparation time: 30 minutes Cook time: About 60 minutes 2 tablespoons (25 mL) melted butter or extra-virgin olive oil 1-2 tablespoons (15-25 mL) dry breadcrumbs 1 tablespoon (15 mL) all-purpose flour 1/2 cup (125 mL) light cream or whole milk 1 teaspoon (5 mL) Dijon mustard salt and freshly ground pepper to taste pinch nutmeg 3 large egg yolks, at room temperature 100 grams (4 ounces) crumbled blue cheese 1 or 2 green onions, to taste, finely sliced (white and green bits) 3 large egg whites, at room temperature 1/8 teaspoon (.5 mL) cream of tartar Directions: Lightly brush the inside of four 6-ounce (3/4-cup/175 mL) soufflé cups with 1 tablespoon (15 mL) of the melted butter or olive oil, making sure you coat the surface evenly.Lightly coat with breadcrumbs, shaking out the excess.Place souffle cups in a baking pan, then set aside.Position rack in the lower third of oven; preheat to 400 F (200 C).Put a kettle of water on to boil for the water bath.Heat the remaining 1 tablespoon (15 mL) of butter or olive oil in a small saucepan over medium heat.Stir in flour until well combined.Gradually whisk in the cream or milk.Increase heat to medium-high and cook, whisking constantly, until the mixture thickens.Remove from the heat.Stir in mustard, salt, pepper and nutmeg.Whisk the egg yolks in a medium bowl until blended.Very, very slowly, whisk in the sauce until blended.Gently mix in the blue cheese and green onions, and then set aside.Beat the egg whites with cream of tartar in a large clean bowl until stiff peaks form.Whisk 1/4 of the whites into the cheese mixture to lighten.Using a rubber spatula, gently fold the rest of the whites in 3 additions until blended.Spoon the soufflé mixture into the prepared souffle cups.Place the baking pan with the four souffles in the oven and carefully add enough boiling water to come halfway up the sides of the cups.Bake until the soufflés are puffed and browned, 25-30 minutes.Remove from the oven and let stand in the water bath for 20 minutes.(The soufflés can be served straight from the oven, if desired).Transfer the soufflés to a rack and let cool to room temperature; they will shrink.Cover and refrigerate for up to 24 hours until ready to reheat.About 40 minutes before serving, position rack in centre of oven; preheat to 350 F (180 C).Line a baking sheet with parchment.Using a thin spatula, carefully loosen the sides of the soufflés.Carefully lift them out of the dish and place, right-side up, on the prepared baking sheet.Bake until soufflés are puffed and golden, 20-25 minutes.Serve immediately.On the side: I served these souffles with a salad comprised of organic baby greens, dried cranberries, thin slices of ripe pear and toasted pecans.I dressed it with balsamic vinaigrette.Have the salad and the dressing ready to go before you start baking the soufflé-R the second time so you can quickly toss it together just before it’s done.—CanWest News Service RECORD February 13 - February 19, 2004 page 3 TALK Leftist lyrics are singers’ stock and trade Music By Nelson Afonso Sherbrooke Montreal singer-songwriter Paul Cargnello doesn’t mind being disliked by some people.In fact, the 24-year-old published poet, political activist and former frontman for reggae rockers The Vendettas prefers it that way.“I’ve outright said things that offended record labels.The music industry doesn’t understand art.They don’t understand what they’re doing by shoving people into little marketing boxes,” he told The Record recently.With his second solo album, Between Evils, the native of Montreal’s Notre-Dame-de-Grace area, again with his trusty acoustic guitar, once again blends folk, rock, blues, and reggae into a style that few dare to try or even record.He even writes and performs songs in both French and English “If I had to describe my music.J'd be vague,” he laughed before adding that this album is different from his first solo release, Lightweight Romeo.“This one is more political, more personal.In Lightweight Romeo, I was angrier, it was ‘if you’re not with us, then you’re against us.’ Now I’m more inclusive,” continues the self-proclaimed “leftist”, who has been arrested at public demonstrations on a few different occasions.Cargnello, who lists The Clash, Jean Leloup and Dr.John among his inspirations, published a collection of his poetry, entitled Driving in Reverse, in 1997.From 1998 until 2001, he ran the New Socialist Climate, a political newsletter distributed in Montreal universities.His most recent publication is a book of poetry entitled Old Hat, released in 2002.Cargnello lyrics typically explore a wide range of social issues, from greed (money moves everything around me/standing straight up on my soapbox with the heat rising/blisters on our hearts the sound of finance surrounds me/while disadvantage is wide/I’m thinning/I’m tired of sitting back/while the few keep winning) to indifference (stormy weather never heals a broken heart/searching a world without compassion/since it fell out of fashion/watching the death of a nation/and a laugh track humming).“I write in a more personal fashion (in the second album), it’s a more sincere delivery.It talks about me, my own experiences.I’m more giving in my songwriting and people respond to that,” Cargnello adds.“The main criticism with The Vendettas was that we were too preachy.” Cargnello’s relationship with The Vendettas was one he would not trade for the world, but it had become strained after seven years.“We were indy (independent) and our sound was so different so nobody gave us a major recording contract, but at the same time we were selling too much to be that indy, do-it-yourself band,” he remembers.“That made it hard for us to evolve.“Its easier to market a solo artist anyway, you’re not expected to fit into one category of music.” While the lure for Cargnello to relocate to bigger and more lucrative markets such as Toronto and New York is constant, the musician is happy to be in Quebec.“There’s more respect for singers-songwriters in Montreal, they’ve created their own scene there.In Toronto, you really have to fit into a certain niche, but if you don’t, then you’re hard to market,” Cargnello says.“My music isn’t exactly punk like it was with The Vendettas.I draw from different pools of music and that’s acceptable in places like Montreal and Quebec City.” While he recorded Lightweight Romeo with Stand Alone Records, the Montreal artist recently joined La Tribu, a record company with primarily French language recording artists.“They tracked me down.They wanted to take a chance on me,” he says, adding quickly that his relationship with Stand Alone was wonderful.Although he could have dealt with a bigger record company, Cargnello was not interested in seeing his artistic freedom put in jeopardy.“Usually, (big) labels don’t work much for you.They may like this song, but not that one as a single,” he says.“They’d ask me to tone down my political views and say that I was too confrontational.” See Views, Page 6 FINE ART WORKSHOPS - 2004 Specialists in Mixed Media Paper, Canvas, Fabric, Book Arts Pierrette Biais Bourgault & Carole Segal Mixed Media Painting - February Pat Sans Soucie - Abstract painting - April Anne Bagby - Mixed Media-figure - June Vicki Bolton & Carole Segal -mixed media with fabric - June Carole Segal Studio of Fine Art Montreal, Canada N « Free Workshop Schedule » http://www.artworkshops.ca csegal@videotron.ca • 514-487-4821 COURTESY LA TRIBU Montreal recording artist Paul Cargnello’s second album is called Between Evils.9 Ctvjmf a Slamantic PDinn&i fat JjAia! 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