by Brian | Jun 25, 2014 | Recipes
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...
by Brian | Oct 10, 2011 | Recipes
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....
by Brian | Oct 6, 2010 | Really Simple, Recipes
“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...
by Suzi | Jul 13, 2010 | Cookbook Reviews, Recipes
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...
by Suzi | Jul 12, 2010 | Cookbook Reviews, Recipes
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...
