Carrot, Shallot, and Red Pepper Tarte Tatins with Cardamom

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...
Suzen’s Thanksgiving Leftover Turkey Tart

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...
Pâte Brisée from Michel Roux

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...
Semi-Confit Cherry Tomato Tart with Mustard Rice Base

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...