Suzi's Blog

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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Quick Preserved Lemons

What do you do if you need an ingredient, now, and it normally takes days or weeks to make it? Like, say, preserved lemons. You Google and maybe you are lucky, like finding this wonderful site for quick preserved lemons: http://www.quietinglife.com/2012/12/quick-preserved-lemons.html   Basically, you thinly slice lemons, put salt and sugar on them, cover with…

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