Suzi's Blog

Cheese Biscuits with Aromatic Bay Leaves from The Philosopher’s Kitchen

This recipe comes from The Philosopher’s Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook. Author Francine Segan is part cookbook author, part historian. In this book she offer a bounty of ancient recipes. Some are really ancient, translated from Greek and Roman texts. And some are “newly” ancient, Francine’s inspired contemporary recipes…

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Red and Green Chicken Enchiladas from Mexican Flavors by Hugh Carpenter and Teri Sandison

  I'm posting this on Saturday. Perhaps tonight or tomorrow night, you need a deeply satisfying dish for your family or for a party. As you can see, this dish is brilliant visually and it will be equally enjoyable on your palate. From Mexican Flavors by Hugh Carpenter and Teri Sandison, this dish is representative of…

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Brian’s Smoked Trout Dip with Onion and Garlic

I have never understood why trout is not more popular. Growing up in Oregon, we had trout more often than salmon — the two fish are first cousins actually. I enjoyed trout as a kid with a particular intense yet sweet flavor. Around the world, and trout are found everywhere, different species have quite different…

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Chile Rellenos Filled with Goat Cheese, Pine Nuts and Corn from Mexican Flavors

m4s0n501 I remember my first time. Well, my first good time. Well, my first good relleno, not really a time. I’d had rellenos a few times before but had never understood why people liked them. My experiences had been greasy, awkwardly flavored, falling apart on the plate. In a phrase: disgusting failures. In Santa Fe,…

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