Suzi's Blog

Three Things to Do After the Chicken Comes Out of the Oven

    Congratulations. You’ve just cooked a chicken. You may be carving it up, prematurely because you are eager to get to the table. What’s the next thing you do? Clean that roasting pan while it is hot and before things begin to “clunk” on the bottom and sides? The Veggies No. Leave the pan.…

Read More »

To Weigh Or Not To Weigh, That Is The Questions

    “Can you weigh that, please?” Suzen asked me. We were making a cake. I had the cup already filled with brown sugar. There were two ways to think about her request: pain in the ass or a wise measure. Since it was my wife asking me, it was a wise measure. And it…

Read More »

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…

Read More »

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…

Read More »