suzanne's cuisine

 

Ojai, California-Tradition and Authenticity

The dining experience at Suzanne's Cuisine in Ojai begins the moment you walk through the front entrance into the lush, toasty atmosphere of the restaurant. Greeted soulfully and ushered in just as one would be into a dear friends home, prepare to relax and savor the ambience not to mention the food. Suzanne Roll believes in her vision. Indeed, the restaurant business is competitive and keeping that edge can be a bit tricky. It takes a lot of hard work and energy, but it also takes having a clear vision, consistent food and service, and a solid sense of knowing who you are, which is exactly how Suzanne Roll achieves her bountiful success.

Talented, in love with food and truely authentic (Suzanne has always been an excellent home cook, she is Italian by heritage and once upon a time lived in Franch doing some training in a Michelin two-star there) - these are some of the elements diners wish every restaurateur would be! Simple and delicious is her motto. Perhaps Suzannes best quality is that she understands food from the ground up. Her Ojai ranch-home is directly connected to a garden and a vineyard. In fact grapes grown on the small ranch have been turned into an outstanding California Syrah made by Adam Tolmach of Ojai Vineyards. Other things come from her ranch as well-eggs, figs and many interesting vegetables naturally all used in one creative way or another at the restaurant. And to keep her earthy spirit on the seasonal pulse of the produce market Suzanne also makes regular visits to local and regional Farmer's Markets..

Suzanne's daughter and co-owner, Sandra Moore, brilliantly orchestrates the behind the scene tasks including finding and training staff, managing schedules, dealing with budgets, timelines, booking events, paying bills and more but just like her mother, Sandra cares deeply about quality, community, and good food. If you ask either of these talented women to tell you the secret of their success, their answers are immediate and opposite. Sandra insists it's her mother's food, while Suzanne adds: "None of this would be possible if it weren't for Sandra."

Check out some of the fun below.....it was terrific getting together with this gal. Her menu for the show was elegant and dooable at home....just remember to gather the freshest, quality ingredients for her recipes-a key to successful cooking....

 

Ms. Suzanne, lady of the moment with Jeanne & Remi Lauvand

All ready to go; home-raised organic eggs; sabayon in the make

 

Recipes

 

Roasted Loin of Domestic Lamb

with Home "Curry" Spices

INGREDIENTS:

1 domestic lamb loin, approximately 1 lb., fat and silver skin removed

 

House Curry Blend:

1/4 cup coriander seeds

2 Tbls. cardamom seeds

1/4 cup cumin seeds

2 Tbls. galanga powder (or ginger powder)

1 Tbls. red chile flakes

1 tsp. nutmeg

Dash of cloves and cinnamon

 

METHOD:

Toast coriander, cardamom and cumin seeds to release flavors. Add red chile flakes. Grind all in spice grinder. Combine with remaining ingredients. Store airtight.

Pre-Heat oven to 375 degrees.....

Coat all surfaces of the lamb loin with spice mixture.

Heat rosemary-infused olive oil in skillet until almost smoking.

Add 1 Tbls. butter to pan and immediately add the lamb.

Season the lamb with kosher salt and freshly cracked pepper.

Brown on all sides.

Place in oven and roast until meat thermometer registers 130 degrees for medium-rare, approximately 8 minutes. (Temperature will continue to rise 5 degrees after removing from oven.)

Tent meat loosely with foil and let rest 5 minutes before cutting into 3/4" thick slices.

Serve with a Marsala Demi-Glace or a sauce of your choice.

 

 

Salad of Asparagus, Belgian Endive, Prosciutto and Bleu Cheese

With Green Garlic Vinaigrette

 

INGREDIENTS:

1/2 head of white Belgian endive

1/2 head of Endigia (purple tinged) Belgian endive

(set aside 6 leaves)

6 blanched spears of asparagus (shite, green, purple or all 3)

Mixed greens of your choice (a hand-full)

1/2 Asian pear, sliced

6 pieces prosciutto, thinly sliced

1/3 cup bleu cheese, crumbled

 

OPTIONAL GARNISHES:

Candied pecans

Sliced green garlic

Chives

 

METHOD:

Chop Belgian endive and asparagus stems.

Add to mixed greens.

Toss with vinaigrette (recipe follows).

Season with salt and pepper

Arrange last 6 leaves of endive attractively around the greens.

Toss slices of Asian pear with vinaigrette.

Top salad with dressed pear, sliced prosciutto and bleu cheese.

Sprinkle with your choice of optional garnishes-maybe all.

 

GREEN GARLIC VINAIGRETTE:

INGRDIENTS:

1 stalk green garlic, sliced lengthwise, thoroughly washed, then sliced crosswise.

 

Whisk together:

1/4 cup sherry wine vinegar

2 Tbls. Dijon mustard

1/2 green garlic (from above)

 

Whisk in slowly to emulsify:

1 cup extra virgin olive oil

(taste for personal preference of acidity vs. oil)

 

Add:

Kosher salt and pepper to taste

Blood Orange Sabayon

with Fresh Berries and Mint

INGREDIENTS:

4 eggs

4 yolks

1 1/2 cups sugar

1 blood orange juice (or other fresh orange juice)

6 oz. cold butter, unsalted, cut in pieces

1 tsp. orange zest

 

METHOD:

Bring 2 cups water to a boil in a pan slightly smaller than the bowl you will use for the sabayon.

Whisk the eggs, yolks and sugar together in a large, metal bowl until smooth.

Place bowl over boiling water and whip mixture with a large wire whisk, turning the bowl as you do so, to ensure even cooking and heating. (Do not warm too fast or the eggs may not thicken correctly or they may scramble.)

When eggs begin to thicken, add one third of the orange juice. When they begin to thicken again, add another third. And then again, for the last of the juice.

Whisk in the orage zest and a pinch of salt.

Continue whisking until the mixture is thickened. (The whisk will leave a trail in the bottom of the bowl.)

Pour into individual dishes of your choice.

Top with fresh, seasonal fruits and maybe a sprig of perfect mint leaves......beautiful!