Suzi's Blog

Pickled Oysters from Brooklyn Bar Bites by Barbara Scott-Goodman

Seafood is often considered to be fragile. Fresh and lovely for a day or so, then rather not too alluring. What if you could make our oysters last for month? You can and it’s simple: pickle them. You get your seafood flavor plus the tang of the pickling liquids. From Brooklyn Bar Bites [see my…

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Brian’s Tomatillo Mary

  What can you do with a tomatillo? Eat it, of course. Either raw, in a salsa, or cooked, in a salsa. Or baked with chicken. Look at this idea for Braised Chicken with Tomatillos and Jalapenos. So you eat them. But drink them? Last year I posted an idea for a Tomatillo Shrub, noting…

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Gin-Cured Gravlax from Brooklyn Bar Bites by Barbara Scott-Goodman

I’m posting this on Monday, which just gives you time to shop and prepare for the coming weekend. This is NOT a 1-2-3 dish ready in just 30 minutes. The salmon needs to cure for 3 days, or more, in your fridge. The gravlax itself is made with gin, lime and juniper berries — yielding…

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Beet Hummus form Eat Drink Shine

  I recently posted a review of Eat Drink Shine, from authors who are triplets and who founded the very successful Shine restaurant in Boulder. Promoters of healthy, they have a clever strategy. Have the food look beautiful and taste delicious. And suggest things that are just a tad different.  Most of us have had…

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