Suzi's Blog

On Making Meringue

Meringue is a wonder to behold. Those egg whites can bloom in volume over 8 times on their own, and more when you add sugar. Who first created meringues? That’s a question with multiple answers. The Swiss lay claim, of course, and the French. The chef of a Polish nobleman who became the Duke of…

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On Cooking Duck Breasts Perfectly: Techniques from James Peterson

Recently Suzen offered a class with an intriguing complexity of flavors: slices of duck breast served atop a red cabbage salad with almonds. Lots of flavor and lots texture. For us carnivores, the cabbage is nice, almonds are nice, but that duck has to be perfect. How to achieve perfection? I could paraphrase, but I…

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Prepping a Wood Oven

  That’s shot of our pizza oven upstate. It’s a wood oven that we fire up a few times a month. For pizza[ but we do other thing, too]. The facts about pizza are pretty hot. That cooking surface has to be at least 800 degrees. If you visit the home of pizza, Naples, the…

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Maxines Revisted

Maxines are these wonderful cookies we make only at Christmas time. It’s past Christmas, and I’m not planning on making more unless Suzen caves on our only-once-a-year rule, but this season’s version were particularly good. Good tasting as always but this time good looking too. Here’s a trick you can use to get those refrigerator…

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