Suzi's Blog

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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Wild Salmon in Puff Pastry with Savory Mushroom Stuffing

Are you bilingual? Multilingual? Then you have my admiration. Although I can read pretty well and sort of write in a few other languages, I never became fluent in speaking any of them. Never. I was always intimidated. I remember a Russian professor screaming at me because I could not pronounce something correctly. Well, look…

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Roasted Pepper and Anchovy Dip

Do you cook with the usual suspects: onion, potato, tomato, beef, …? If I say “dip” for potato chips do you reach for the sour cream and a pack onion soup mix? It’s time to break free. Oh, let’s keep the sour cream, but we’re going to do something deliciously different. I’ve posted recently about…

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