Suzi's Blog

Beef Empanadas

  Yesterday I posted a recipe for cream cheese pastry, the perfect cover for an empanada. Today, here is a classic empanada filling: beef accented with onion, spices, raisons, olives, and — yes — just a little honey. Empanadas are a treat because they typically pack both flavor wallop and surprise. Savory + sweet is…

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Cream Cheese Pastry for Empanadas and More

I am a fan of empanadas. I remember my first one and I remember making them decades ago. I had, then, a lovely little paperback with a pastry recipe that was part cream cheese and part butter. I moved, lots of times, and the book was lost and I just stopped making empanadas. I wanted…

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Watermelon, Mint and Chile Gazpacho

The leaves are yellow now. As yellow as that watermelon in the background. Before the leaves are gone, before the last watermelons disappear, before the mint blackens in that first frost, this is a recipe to capture the last lights of summer. This gazpacho is best served very cold, in shot glasses, perhaps with some…

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Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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