Suzi's Blog

Potato and Pear Galette with Roquefort from The Little Paris Kitchen by Rachel Khoo

In the coming days, we are all likely to be preparing a feast or two. Thanksgiving has to have had the turkey and mashed potatoes. But for these coming days, perhaps another meat might appear on your table. And, while mashed potatoes deserve to be called the National Food, there are other ways to offer…

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Happy Holidays from Our Team to Yours [and a recipe!]

    Our Signature Brioche Chocolate Bread Pudding Yield: generous 8 servings Ingredients: 6 large egg yolks (room temperature) 2 cups whole milk 1 cup heavy cream 1 cup granulated sugar 1-1/2 tsp pure vanilla extract 1/2 tsp kosher salt One 1-lb loaf brioche (or challah), cut into pieces 8 oz bittersweet chocolate, chopped Preparation:…

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Smoked Beets with Charred Pecans and Buttermilk-Goat Cheese Cream from Pickles, Pigs and Whiskey by John Currence

I do like beets, but it was not the “beets” word that got me here. The “buttermilk-goat cheese cream” is the magic phrase. I am a sucker for cremas, of all colors and intensities. I fully admit: I am a sauce addict. Using buttermilk and goat cheese to make a sauce coating smoked beets? I’m…

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Roasted Garlic and Bourbon Butter for Your Mashed Potatoes

There are, of course, and infinite number of ways to make mashed potatoes. But, there are rules. Rule One: use a hand masher and NEVER use a stand mixer. There is, it turns out, a distinct difference between mashed potatoes and wallpaper paste. Rule Two: be creative. Rule Three: just, just for one night, forget…

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