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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Salmon with Mashed Peas and Tarragon Butter

The supply of salmon seems endless and almost all of us indulge on a regular basis. After all, if you go to a catered event, your choices generally are steak, chicken or salmon. And salmon is often the safe choice. With safety can come boredom. It’s tragic that over time this wonderful fish can lose…

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Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce from The Cast Iron Skillet Cookbook

“What are you making?” Suzen asked me. I was upstate. She was in the city. It was dinner time, I was on my own, and I had the opportunity to do whatever I wanted. Whatever. Things I had wanted for decades and never, never got to have. I don’t want to give you the impression…

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Green Goddess Dressing and Dip

    Do you like tarragon? French nobility did. As one of the “fine herbes” in French cuisine, tarragon plants were a key component of the gardens of French nobility. Peasants need not apply. And while the French Revolution was certainly not tarragon inspired, one benefit was the release of tarragon seeds to the world.…

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