Suzi's Blog

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having salmon tonight? Oh, let’s open the…

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Inventing Your Own Dips

  You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some vinegar on the side…

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Supercharged Mayonnaise

        Mayonnaise is almost as important to sandwiches as bread. It’s automatic that we spread mayo on that bread, or incorporate it into a salad filling: chicken salad, tuna salad, ham salad, … Mayo from the store is a good product. It’s nothing like home-made mayo. Nothing. But, if you are whisk-challenged,…

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Salmon Dip with That Leftover Salmon

  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. I haven’t had a salmon cake in decades,…

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