Suzi's Blog

Bourbon and Honey Glazed Carrots from Bourbon by Kathleen Purvis

  Last Saturday I lamented the obscurity of carrots on restaurant menus. Carrots are no longer exciting it seems. They are have become secondary and that is regrettable. On Saturday, the recipe was carrots + onions + parsley for a blended dish with alternating spikes of carrot and onion flavor. This recipe is quite different.…

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Cookbook Review: The Red Hot Chile Sauce Book by Dan May

How about a world tour in a 160 pages? A very hot world tour? Author Dan May entertained us two years ago with The Red Hot Chile Cookbook. He’s back: red and hot but now saucy. This time the focus is on sauces, from mild to mouth searing. We start in Mexico and South America,…

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Bourbon and White Wine Cranberry Sauce

  Cranberry sauce? Wait, put down the can opener. You can make your own, your very own and very much better. You'll be using fresh cranberries. That can of sauce was made months ago, maybe even last year. This quick, easy recipe will give you a sense of pride. It’s so better to “make” your Thanksgiving spread…

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Blackberry Sauce from The Cast Iron Skillet

  This recipe, from The Cast Iron Skillet Cookbook, displays the skills and Seattle-terroir of authors Sharon Kramis, Julie Kramis Hearne and Charity Burggraff. I blogged a full recipe earlier, this sauce with a fennel-seared pork loin. It was sumptuous, but I admit to falling love with the sauce. God forbid I suggest it replace…

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