Suzi's Blog

Tonkatsu and Tonkatsu Sauce from Mastering the Art of Japanese Home Cooking by Masahuru Morimoto

  My wife eats sushi. I don’t. Marriages proceed by compromising. Suzi and I do it well. We have a neighborhood Japanese restaurant with a lovely sushi bar and a chef there who greets Suzi with a smile and a list of the night’s specialties. He nods at me. I nod at him. “Tonkatsu? Again?”…

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Chicken Breasts with Tarragon, Capers and White Wine from Patricia Wells

  Tarragon is an herb too often neglected. It offers potent, earthy flavors — ones that might remind you of walking through a garden or forest after a shower on a warm day. Use just a little, though. You don’t want to destroy the balance of this lovely sauce. The sauce, chicken, herbs and some…

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Kentucky Bourbon Sirloin Steak

  Suzi often has guests from overseas who want a typical American meal. Nothing can match a great steak with bourbon sauce. In our picture here, you see just a trickle of the sauce on top of the meat. Me, I create an ocean of sauce and then immerse the steak. That’s tasty but not…

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TBT Recipe: Pork Roast with Garlic-Parmesan Cream

In a word, this dish is a surprise, a wonderful surprise. I first posted it two years ago. It's going to be freezing here tonight, which only makes sense since the World Series just began and the baseball is so much better when the weather is cold and the ball comes at you like a…

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