Suzi's Blog

Ginger Roulade from Gillian Duffy

When I hear the word “roulade” my image is of chocolate sponge cake, covered in whipped cream, and wrapped into a roll for Christmas Dinner. This roulade is not a dessert. This is an appetizer idea, a template really, for an endless array of wonderful hors d’oeuvres. It’s not a wrap — one of today’s…

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Ham, Leek, and Gruyere Quiche from Home Baked Comfort by Kim Laidlaw

On the web this week there was an article about skiing in New England. Unlike earlier, warmer years there has been plenty of cold and snow this winter and now deep into spring. It’s May and people are still maneuvering down white mountain sides. That lingering winter weather also means that leek season is still upon…

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Bacon and Red Pepper Strata from Bacon 24/Seven by Theresa Gilliam

I hear the word “strata” and I think Italy and cheese. I think of centuries of Italian home cooks testing, refining, personalizing this wonderful breakfast casserole dish. Oh, dear. It’s American. And the first recipe only appeared a century ago in 1902 with bread and cheese but no eggs. When did stratas become popular and…

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Blue Cheese Steak Sauce

  Blue cheese. I just hate assocaitin the word "bacteria" with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces. There is a photo at the bottom of this post of…

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