Suzi's Blog

Whole Roasted Fish with Oranges and Saffron from The New Persian Kitchen by Louisa Shafia

In The New Persian Kitchen, author and chef Louisa Shafia takes us on a journey to the cuisine of her family homeland. Using a combination of original and inventive recipes, traditional and Western ingredients, Lousia offers us her bright, personal perspective on Persian — or Iranian — cuisine. Persian culture is thousands of years old…

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Tomato-Vanilla Bean Marmalade from Tomatomania!

In Tomatomania! authors Scott Daigre and Jenn Garbee offer this unexpected mixture of tomato and vanilla. Summer, with its generous combination of sunlight and an occasional thunderstorm, brings forth a tomato bounty that can almost overwhelm us. There is only so much salad we can consume. But, but, this marmalade, sweet but never losing the…

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Corinne Trang’s Many Layered Guacamole Surprise

A month ago I posted the technique for making a Fruit Mostarda, a condiment made of candied fruit in a mustard-flavored syrup. The immediate use is as a great appetizer on crackers or bread with some goat cheese. Or brie. Or simply your favorite cheese for appetizer nibbling. The mostarda has enough power to avoid…

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Seared Ahi Tuna with Crushed Orange Ponzu Sauce from Lemonade

In Lemonade, chef and author Alan Jackson introduces us to his vision of comfort food ala Southern California. The twist in this book is that each dish offers a sauce or dressing that provides exceptional finish and polish to the dish. Suzen and I made this ponzu sauce and were struck by the intensity of…

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