My Cook: Greek Orzo Salad with Halloumi and Chicken

June 11, 2019

Serves 4

Prep Time: 15 minutes

Total Cook Time: 2 hours 30 minutes

We hope this summery recipe will transport you from your kitchen to the Greek isles. To take you on this culinary adventure we first cook orzo to al dente perfection and then mix in juicy cherry tomatoes, crunchy cucumber, briny halloumi, and herbaceous mint. Halloumi is a flavorful cheese, originally from Cyprus, but found today in cuisines across the Mediterranean, including..

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My Cook: Strawberry Rhubarb Crumble

May 28, 2019

 

Serves 4-6

Prep Time: 20 minutes

Total Cook Time: 2 hours and 35 minutes

Rhubarb has a short growing season that only lasts for a few months every spring. To celebrate the small window when this tangy, vibrant vegetable is available, we are cooking up a classic strawberry rhubarb crumble. The strawberries and rhubarb first get tossed together with sugar to soften and get juicy. The fruit and vegetable mixture then gets tossed with..

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My Cook: Glazed Lemon Cake Bars

March 14, 2019

Serves: 8

Active Prep Time: 15 minutes

Total Cooking Time: 4 hours 15 minutes

Lemony, sweet, and tangy, these lemon cake bars are bursting with bright flavor. We use lemon peel as well as lemon juice to pack as much citrus flavor as possible into this dessert. Not only do we use lemon in the cake, but we also call for it in the syrup that’s brushed onto the hot cake and the glaze that’s poured onto the cooled crust. We didn’t shy away from..

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My Cook: Blueberry Coffee Cake

March 12, 2019

Serves: 8

Active Prep Time: 15 minutes

Total Cook Time: 4 hours 15 minutes

Coffee cake is a true morning hero. A crunchy, crumbly topping of butter and sugar sits nestled on a pillow of soft, vanilla cake, and we call this breakfast. You might raise a few eyebrows if you tuck into a slice of devil’s food or birthday cake with your morning coffee (except here at Suvie, we don’t judge), but coffee cake is given a free pass. Eat your cake! And..

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My Cook: Lemon Ricotta Cheesecake

February 22, 2019

Suvie will make pulling off a technically impressive cheesecake a piece of cake (sorry, couldn’t help myself). Thanks to the precise temperature control you don’t need to worry about messing with a water bath in your oven, or overcooking your precious dessert. This cheesecake will come out perfect every time. Ricotta cheesecake has a slightly coarser texture than traditional cheesecakes due to the small curds. Adding lemon helps lighten up..

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My Cook: Molten Chocolate Brownies

February 5, 2019

For Valentine’s day we are serving up these ooey-gooey chocolate brownies for a rich and decadent treat. To make these brownies so delicious we employ a few tricks to coax out the complex and multifaceted flavor of chocolate. First, we brown the butter to infuse the batter with toasty, nutty flavors that aren’t accessible in melted butter alone. If you’re short on time you can melt the butter without browning it, but you’ll be missing out on a..

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Cardamom French Toast

December 27, 2018

Breakfast on Christmas morning is all about spending time with your family and those you love. This recipe is a great way to enjoy a delicious, beautiful breakfast without the morning fuss. Some quick and easy prep work the night before while Santa’s finishing up wrapping all the gifts is all it takes. We chose challah bread for its beautiful crust and spongy texture, but you can substitute brioche for more richness, or any other white bread..

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My Cook: Persimmon Pudding

December 22, 2018

In my opinion the quintessential Christmas dessert is a warm piece of persimmon pudding with whipped cream after dinner. And if I’m being completely honest I usually have a square cold, for breakfast too. It’s just that good. Persimmon pudding is the ultimate mashup of warming pumpkin pie spices and a sticky sweet, brownie-like texture. Although they are most popular in Asia where they are eaten fresh or dried (think of a really big dried..

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My Cook: Eggnog Créme Brûlée

December 22, 2018

 

Everyone’s favorite Christmas cocktail gets a reimagining as a classic French dessert. Meet the eggnog créme brûlée, courtesy of Suvie. The custard for créme brûlée is made up of egg yolks, cream, and sugar, which is conveniently the base for most eggnogs. All we had to do was add a few more egg yolks to bump up the richness and “eggy” flavor, a good pinch of nutmeg, vanilla, and some booze (if you so choose). Suvie makes it easy to produce..

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My Cook: Pumpkin Cheesecake with Gingersnap Crust

November 28, 2018

We’re doing desserts! Suvie really can do it all. Creamy, delectable, cheesecakey goodness gets a refined Thanksgiving makeover with our Pumpkin Cheesecake recipe. Instead of the traditional graham cracker crust we’re using gingersnap cookies to give some added spice and holiday flavor. In the cheesecake filling we’ve swapped out some of the cream cheese for pumpkin, which actually helps to lighten the texture and and the calories. It wouldn’t..

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