Suzan A
British Columbia
Canada
About Suzan
Member since Aug 29, 2007
Suzan has no recipes published on Rouxbe.
Suzan has no favorites listed.
Warm Figs with Cambozola and Balsamic
by Tony M
A delicious, seasonal appetizer - warm figs with melted cambozola cheese, drizzled with a reduction of balsamic vinegar.
| Active Time: 5 mins | Comments: 1 |
| Total Time: 5 mins | Views: 347 |
Coconut-Infused Rice
by Dawn T
Fluffy white rice infused with coconut milk and pandan leaves is easy to prepare and a lovely, fragrant alternative to plain rice.
| Active Time: 10 mins | Comments: 11 |
| Total Time: 40 mins | Views: 1209 |
Boursin Scrambled Eggs
by Joe G
Irresistibly delicious yet easy...scrambled eggs and Boursin cheese on toasted brioche. What a great way to start your day!
| Active Time: 10 mins | Comments: 9 |
| Total Time: 15 mins | Views: 2258 |
Pan-Seared Scallops
by Curtis W
Served on a bed of baby spinach and finished with a warm bacon sherry vinaigrette.
| Active Time: 20 mins | Comments: 13 |
| Total Time: 30 mins | Views: 44315 |
Cucumber Sunomono Salad
by Dawn T
Thinly sliced cucumbers tossed with rice wine vinegar, mirin and chili flakes. This Asian inspired dish is a nice garnish, or light salad.
| Active Time: 5 mins | Comments: 10 |
| Total Time: 1 hr | Views: 1476 |
Tapas-Style Pork Tenderloin
by Dawn T
Thin pieces of pan-fried pork tenderloin rest on top of crusty bread, caramelized onions and melted brie cheese.
| Active Time: 1 hr | Comments: 15 |
| Total Time: 1 hr | Views: 1208 |
Duck and Lychee Red Curry
by Andrea B
The spiciness of the red curry, the sweetness of the lychees and the saltiness of the duck, combine to make a delicious simmering dish.
| Active Time: 20 mins | Comments: 5 |
| Total Time: 40 mins | Views: 437 |
Alsatian Onion Tart
by Christophe K
Soft and creamy onions are surrounded by a buttery crust, in this Alsatian French tart.
| Active Time: 1 hr 30 mins | Comments: 13 |
| Total Time: 2 hrs 30 mins | Views: 1367 |
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I went to Ontario and did a 6 course supper for 17 of my family. This was my second course and what a hit!! I served it with a side of wild mushroom risotto.
In fact most of the meal came from my course at the school or from the Rouxbe web site.
Thanks for making me look so good!
Suzan