Blog | Tourné Cooking

by Suzanne Hanzl | Dec 18, 2015 | Recipes | 0 Comments

2015 Christmas Menu Avocado Crème Filled Eggs with Pomegranate Arils Gravlax on Rye Toasts with a Mustard Dill Cream Winter Pomegranate Salad with Fig Vinaigrette Bulgur Wheat Salad with Fresh Herbs, Lemon and Pomegranate Seeds Whole Roasted Prime Rib Brandy Au Jus…

by Suzanne Hanzl | Dec 16, 2015 | The Daily Sentinel | 0 Comments

Thanksgiving, check! Now on to Christmas, oh my! There are 12 months in a year, and we cram the two most festive holiday events into less than 30 days. Is this torture or what? [Read More] LET’S GET COOKING!…

by Suzanne Hanzl | Dec 10, 2015 | Recipes | 0 Comments

2.5 lbs salmon, fillets bones removed skin on 2 oz coarse kosher salt 2 oz granulated sugar 1 Tbsp fresh crushed Tellicherry peppercorns 1 tsp fresh crushed coriander seeds Fresh dill, chopped Combine salt, sugar, pepper and coriander seeds. Press the spice blend into…

by Suzanne Hanzl | Dec 9, 2015 | Kitchen Tips | 0 Comments

Check out this video from Jamie Davis Films!   https://vimeopro.com/user2654411/the-perfect-pomegranate   LET’S GET COOKING!…

by Suzanne Hanzl | Oct 20, 2015 | The Daily Sentinel | 0 Comments

Want to turn up your home cooking? Turn to pan sauces. Often, I am asked what is one culinary secret that can improve a home chef’s success when looking to enhance their home cooking. My answer is always pan sauces. [Read…

by Suzanne Hanzl | Sep 20, 2015 | Recipes | 0 Comments

Preheat oven to 375. Peel, and slice beets 1/4 inch thick. Toss with extra virgin olive oil, coarse kosher salt and fresh ground black pepper (I prefer Tellicherry Peppercorns). Roast beets for 30 minutes on a rimmed baking sheet. Yum. LET’S GET COOKING!…

by Suzanne Hanzl | Sep 16, 2015 | The Daily Sentinel | 0 Comments

When life gives you lemons, squeeze them! Please pass the salt, pepper and lemon. Salt and pepper are staple seasonings in any kitchen but there is another ingredient that should also be within reach: lemons. [Read More] LET’S GET COOKING!…

by Suzanne Hanzl | Sep 9, 2015 | Kitchen Tips | 0 Comments

Converted all my knives from 20-degree blades to 15 degrees. Wow, now we are talking sharp. Fabricating this 8 piece chicken was a snap. Already down one band aid from bumping one of the knives! They will require a little more maintenance but so far I think it will be…

by Suzanne Hanzl | Aug 19, 2015 | The Daily Sentinel | 0 Comments

If you know me well, or maybe even if you don’t, you know that I am not a huge fan of hamburgers. Ham, yes. Hamburgers, no. I did not grow up eating them, and I am not even sure why. We were an all-American family who enjoyed many of the normal American traditions,…

by Suzanne Hanzl | Jul 30, 2015 | Recipes, Seasonal | 0 Comments

We wait all year long for fresh ripened tomatoes as they taste unlike any you purchase at the store. Why is that? Well I am sure there are lots of reasons but the store bought tomatoes simply just don’t compare. So now that garden fresh tomatoes have arrived, what do…