Suzi's Blog

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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Potatoes, Olives and Capers with White Anchovy Vinaigrette

Yesterday I posted a recipe for White Anchovy Vinaigrette, and I promised today you’d have a wonderful way to use that flavorful dressing. Here that recipe is: potatoes, olives and capers tossed with the vinaigrette. Talk about sensory overload: here you have anchovy, capers, caperberries, olives, scallions, a host of herbs, mustard and vinegar. The…

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