Suzi's Blog

Carrot, Shallot, and Red Pepper Tarte Tatins with Cardamom

Sometimes a book can be a life saver. Almost literally. For a recent corporate team building event at Cooking by the Book, Suzen faced a serious challenge. The team of twenty had a number of food issues. The meal had to be vegetarian, but in addition, several of the team members had strong food allergies.…

Read More »

Suzen’s Thanksgiving Leftover Turkey Tart

On the Friday after Thanksgiving, you face a kitchen that may still be a bit upside down. And a refrigerator full of goodies. And a family with surprisingly strong appetites. Sure, you can warm things up and reply the Thursday feast. But, how about giving that leftover turkey a new life. Here is a Turkey…

Read More »

Pâte Brisée from Michel Roux

For a tart, you need a tart shell and the question arises: what dough to use. For the Semi-Confit Cherry Tomato Tart I blogged two days ago, author Michel Roux of Pastry suggests this Pâte Brisée. This is a short pastry, so called because it does not contain any leavening agent that would make it…

Read More »

Semi-Confit Cherry Tomato Tart with Mustard Rice Base

There are moments in any marriage that linger in your memory forever. That first kiss, on a cold Boston night. That first real embrace, on her couch. That first night together, on new sheets. And then, of course, there is the first time I ate rice with Suzen. “What are you doing?” she asked me.…

Read More »