Suzi's Blog

Asparagus, Minted Peas, and Caramelized Red Onion Tart from Keep It Vegan

It is spring and there is asparagus in the air. Well, it’s really in the ground and then on the truck and finally on our store shelves. It can take a person decades to become an asparagus addict, but it will happen. And, spring is the time for peas. While this recipe calls for frozen…

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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.…

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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…

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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…

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