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,”…

Read More »

Parmesan-Crusted Veal Chops Finished with Lemon and 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 cuisines have long had the techniques and recipes to satisfy anyone…

Read More »

Salmon Dip with That Leftover Salmon

  The nightmare is always the same. I am hungry, I go downstairs to the refrigerator, open the door, and there it all is. The fridge is filled with stacks of one overpowering awful, disgraceful dish. Salmon cakes. The only thing you can make with leftover salmon. I haven’t had a salmon cake in decades,…

Read More »

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…

Read More »