Suzi's Blog

Anchovy Cream from The French Kitchen Cookbook by Patricia Wells

This post is appearing at the demand of my wife, Suzen Mines-O’Rourke. Things were going fine until she read this morning’s first post. “Butterscotch sauce? You just did malted milk chocolate sauce yesterday? What is wrong with you? People want a balance of recipes on this blog. You are unbalanced. Totally unbalanced.” “Nothing is wrong,”…

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Anchovy Salad Cream from Pitt Cue Co.: The Cookbook

British food once possessed a bad reputation. It still does in some circles. Outside of London, “overdone” may still be the appropriate adjective for the meat at the local fare. But surely in London there is culinary grandeur. London is huge, rich, culturally diverse and offers an urban population on the move for new and…

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Anchovy Twists

Having a party? Need a quick appetizer to tantalize your guests? These anchovy twists are flavor grenades. Serving these lovely twists will give you a running start for a flavor profile that will have everyone bubbling and provide you with a theme for the entire evening. Anchovy offers an intense flavor that is readily matched…

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Really Simple Anchovy, Caper and Tomato Salad

“Don’t add salt.” Suzen was issuing a command, not a suggestion. I had just described the dinner I was planning. I’m upstate and she’s in the city. Her antennae are always up when I’m on my own, the kitchen is mine, and she’s wondering what the devil I’m going to create. “No salt,” I replied…

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