Suzi's Blog

Carrot Soup from Alice Waters

  Now is surely the time when the carrots are ripe and sweet. A summer’s worth of the sun’s energy makes them sublime. Thing is, what do you do with them all? Raw carrots are fun, but that crispness can get to you after a while. [My teeth start to hurt!] Heritage carrots, like these,…

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Carrot Soup with Brown Butter, Pecans and Yogurt from The Broad Fork by Hugh Acheson

Carrots. What to do with carrots. Too often with our veggies we go simple. A little roasting or pan frying. Some sugar, salt, or vinegar and the veggies appear on our plate. In The Broad Fork, author Hugh Acheson suggest that you can employ veggies in vibrantly distinct recipes. Carrots, for example, are appearing now…

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Grilled Lamb Chops on Carrot Purée with Roasted Garlic from Paleo: Monday to Friday by Daniel Green

Yesterday I featured a breakfast dish — Kale and Eggs with Griddled Tomatoes — from the new book Paleo: Monday to Friday. Author Daniel Green provides an excellent discussion of the Paleo concept: what it is, what you can eat, what you should not. It’s okay, chocolate is permitted in moderation. That breakfast dish is…

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Cold Beef a la Mode from Claude Monet

The recipe is one that Claude Monet enjoyed and he actually wrote this recipe down in his culinary journals — journals that were translated into the book Monet’s Table back in 1989. This is a modification, by Monet’s kitchen staff, of a classic French dish, which originally included cooking for hours with a pig’s or…

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