Suzi's Blog

Brian’s Smoke Trout Spread with Horseradish or Siracha or Both

  Quick, cool and long lasting. For summer you want dips to begin your appetizer session. Heck, that appetizer session can end up being the whole meal. American tapas can consist of a dip or two, some guac, some salsa, and a round or two of beverages. The dip. The dip needs to be bracing.…

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TBT Recipe: Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  This Thursday the TBT recipe is a classic combo: vealand capers. There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean…

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Rib-Eye Steak with Tangy Caper Sauce

In last Thursday’s Throwback Cookbook Review, I featured the Steak Lover’s Cookbook from William Rice. The book is 18 years old yet most of the recipes are right in accord with today’s standards and trends. Now,I admit, his first suggestion for rib-eyes is a wine-and-butter sauce reflecting the years William spent in France. But just after…

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Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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