Suzi's Blog

Bouillabaisse Accompanied by Rouille

  “What am I gonna eat?” I asked. I happen to be a little allergic to shellfish. Like deathly allergic. For her hands on cooking class at Cooking by the Book, Suzi had piles of clams and mussels and shrimp. “I have some meatballs,” Suzi smiled at me.  She seemed fine. Not mad. There was…

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Tamarind Honey Shrimp from Sirocco

  Iranians love all things sour. So says Sabrina Ghayour, author of the colorful, brilliantly colorful, Sirocco. Iranian recipes abound with lemons, limes, pomegranate molasses, young plums and tamarind. Here tamarind paste, with its tartness, is married with honey to create, along with some chili oil, a marinade that embraces jumbo shrimp. This is not…

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Shrimp and Caramelized Onion Salad

Here’s a list of good things: shrimp, caramelized onion, jalapeno, citrus, avocado, and corn. Take any two or three of these and you could concoct a good dish. Use them all in this salad and you have a sensational main dish. Light, refreshing and just a tad sharp to the tongue, this dish is not…

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Steamed Langoustines with Fermented Shrimp Paste from Andrew Wong

With Thanksgiving next week, it is time to think about langoustines. Seriously. You are very likely to have several major meals next week. Thursday is for turkey and Friday is for leftovers and … Wait, why not take a turkey break? Do something very, very interesting and very, very different on Friday. Save the turkey…

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