Suzi's Blog

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,…

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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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Classic Olive Tapenade with Capers and Anchovies

Yesterday’s post, on capers, mentioned the specialty book Anchovies, Olives and Capers by Georgeanne Brennan. Those three Mediterranean ingredients all have some common characteristics: intensity of flavor, easily recognized flavor, and saltiness from their preparation. What would happen if you combined all three? Well the French asked and answered that question long ago. Here is…

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Capers 101 and Caper Butter

Capers. You know the word and in a second your mind thinks: round, kinda like a peppercorn, and salty. Capers are a treat, a genuine utilitarian ingredient that can be applied to many different recipes. The lovely book Anchovies, Olives and Capers by Georgeanne Brennan devotes mini-chapters to explaining the backgrounds of these three Mediterranean…

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