Suzi's Blog

Herbed Ricotta and Beet Tart

We call them beets, but in most of the world they are known as beetroots. Mothers dread beet juice which too easily stains in spreading red blobs that are impossible to remove. Beets have wide, but often odd, use around the world. In Australia, if you order a “burger with a lot” you get a…

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Chiles Rellenos with Goat Cheese, Pine Nut, and Corn Filling

Here's a suggestion, first posted earlier this year, for a complicated, time-consuming, and totally satisfying Mexican dish. During this long week between Christmas and New Years, you need a spectacular flavor break. This is it. In Santa Fe, a couple of decades ago, in a very good restaurant, I took one bite and knew, finally,…

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Terrine of Pencil Green Asparagus with Goat Cheese Puree from Amuse-Bouche

I was having lunch yesterday with someone from a PR firm. We were discussing wines for Thanksgiving — a series of blog posts you will see soon. Why soon? Thanksgiving is weeks away and … Thanksgiving has become the great national meal. Regardless of your religious or cultural background, we can all group around that…

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Goat Cheese, Pepper, and Maple Syrup Appetizer

There are things that people love to cook and things they don’t. Suzen spends hours a week baking bread and relishing every flour-covered second of it. Ask her to make an appetizer, and she’s not happy. Well, she used to not be happy. Now she can smile again for she’s developed this easy and exceptional appetizer.…

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