Suzi's Blog

Remembering Clint, a True Culinary Cat

I haven’t blogged in a week. It was an end of year sabbatical. It’s January 1, 2015, and I’m starting up the New Year today, not with a recipe or a review but with a remembrance. Last week Clint, one of our two cats, succumbed to a long illness. You may not think a cat…

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

m4s0n501     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…

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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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