Suzi's Blog

TBT Recipe: Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  This Thursday the TBT recipe is a classic combo: vealand capers. There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean…

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Veal Rib Chop with Golden Raisin Sauce

In My Perfect Pantry, Geoffrey Zakarian enables you to forge wonderful, full flavored dishes using basic pantry ingredients. He has a list of 50 items to be employed in appetizers, side dishes, main courses and desserts. In this deliciously appealing recipe, the basic ingredient is golden raisins. Zakarian describes this sauce as very easy, yet…

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Parmesan-Crusted Veal Chops Finished with Lemon and Capers

  There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the techniques and recipes to satisfy anyone…

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Veal Schnitzel from Neue Cuisine [and Perspectives on Vienna]

Among world cities, Vienna has long ranked as capital of cuisine. Two years ago Neue Cuisine: The Elegant Tastes of Vienna was published. With fall upon us and winter before us, hearty yet elegant food is what our tables demand. Neue Cuisine remains an inspirational source for you to consider. Author Kurt Gutenbrunner has a…

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