Suzi's Blog

Porcini-Braised Beef with Horseradish Mascarpone

Yesterday’s post was for Horseradish Cream: http://www.cookingbythebook.com/recipes/horseradish-cream-from-curtis-stone-and-beyond/ The cream is a dream unto itself, useful in myriad ways atop proteins or salad. Heck, you can use it instead of mayo in that next roast beef sandwich. But in Curtis Stone’s newest book, Good Food, Good Life, this cream is the “frosting” atop the Porcini-Braised Beef.…

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Braised Chicken Wings with Red Wine and Mushroom Sauce

    The great American sports event, the Super Bowl, is just two weeks away. And this Sunday, there are two games to decide who shows up in that Super Bowl. So, millions of you will be there on Sunday, watching, drinking and eating. Why don’t we all do this in a dignified way? I…

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Grilled Lamb Chops with Glazed Shiitake Mushrooms

Lamb. A lovely meat, particularly when prepared the right way. My grandmother, all Scottish, would cook me lamb chops. And cook them. And keep cooking them. Why do Scots use mint jelly with lamb? It’s to lubricate your teeth so you have a fighting chance to penetrate meat that is just a tad tough. Supermarkets…

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Veal Chops en Papillote by James Peterson

James Peterson is a name that any foodie will instantly recognize. His career as chef, restaurant owner and now distinguished writer has earned him accolades every step of the way. Who hasn’t opened Sauces and marveled at the details and scope of that award winner. Peterson is unique in his knowledge, both scientifically of how…

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