Suzi's Blog

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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Caper Butter

  It’s a Friday in July. The odds are that today or tomorrow or Sunday, you’ll buy summer corn, sweetening with each week of additional sun. And then you’ll grill or boil or broil or microwave those ears for one or more weekend meals. Salt and butter will be consumed with that corn. Here’s a…

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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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