Suzi's Blog

Bourbon Glazed Carrots from Kathleen Purvis

Carrots are an odd veggie. Yes, you can eat them raw, although it might challenge a weak crown in your mouth. Face it, carrots are dense and hard. So the tendency is to cook them long, often in the presence of lots of butter and sugar. The resulting product tastes just like dessert, soft and…

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Strings and Beans from Modern Pasta

From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic and pepper flakes, and simmered until they are ready to…

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Pork Roast with Garlic-Parmesan Cream

In a word, this dish is a surprise, a wonderful surprise. The word “shoulder” has origins that can be traced back only a few hundred years. In Old High German, it may have meant “shield” which strikes notes of strength and firmness. Today, a shoulder cut of meat is considered to be “less than grand.”…

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Brian’s Very Simple Potato and Corn Salad

  “Making potato salad,” Suzen said to me a couple of weeks ago. It was a statement, not a question. And, it was pretty obvious. I had emptied out half the pantry and the refrigerator. Vinegars, two of them. Pickles, real ones and jalapenos. Mayo, mustard. Bacon was cooking. Eggs were being hard boiled. I…

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