Taste With The Eyes

TaStE WiTh ThE EyEs has a New Home

2010-10-12T23:43:00.000-07:00

Please visit at the new site:
TasteWithTheEyes.com

Taste With The Eyes moved in February 2010, but I recently removed the redirect so old links could be accessed.

quesadillas florales

2010-10-12T23:32:00.000-07:00

quesadillas florales

edible flowers and herbs harvested from my garden this morning

rose, geranium, lavender, day lily, marigold, mint

Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant Rivera in downtown Los Angeles, we fell head-over-heels for his Modern Southwest Cuisine. The chef serves tortillas florales with "indian butter," a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.

making tortillas

2 c. corn masa flour
maiz seleccionado y nixtamalizado
(selected corn treated with lime)

sprinkle 1/4 t. sea salt

add 1 1/4 c. water, mix thoroughly to form a soft dough

form masa into a ball

cover masa with damp cloth, let rest 5 minutes

take a piece of dough

roll between the palms to form a ball

cover masa balls with a damp cloth to keep moist

tortilla press

place a sheet of plastic wrap on the press, place one ball in the center, cover with another sheet of wrap
close lid and press down on lever

open lid, remove top layer of wrap

decorating tortillas

rose and marigold

rose, geranium and lavender

rose and mint

after placing the decoration, re-cover the tortilla with wrap, apply the press again

leave tortillas in individual wrappers until ready to cook

making quesadillas

slice brie, remove most of the rind

heat an ungreased skillet or comal over medium-high heat

add tortilla to the pan, cook about 5o seconds on each side

keep tortillas warm between folds of cloth napkins

cook plain tortillas, top with slices of brie

when brie starts to melt, top with a decorated tortilla

slice quesadillas into quarters

pour refreshing beverages
and serve quesadillas florales!

Project Food Blog

Competition Overview

Project Food Blog is the first-ever interactive competition where thousands of Foodbuzz Featured Publishers are competing in a series of culinary blogging challenges for the chance to advance and a shot at the ultimate prize: $10,000 and a special feature on Foodbuzz.com for one year.

Voting for entries on the first challenge will kick off September 20th, and contestants will be whittled down over the next 12 weeks via exciting challenges related to food blogging.

Entries are voted on by Foodbuzz Featured Publisher peers and rated by our panel of judges including: Dana Cowin, Editor-in-Chief of FOOD & WINE Magazine; Nancy Silverton, Founder La Brea Bakery, Co-owner Mozza; Pim Techamuanvivit, Author of ChezPim.com and The Foodie Handbook

Winners advance to the next challenge, including one lucky Reader's Choice winner who earns auto advancement to the next challenge (solely based on Reader votes; not applicable in the final round).

Join the fun! Follow Project Food Blog for contest updates and help us discover the next Food Blog Star!

(from Foodbuzz.com here)

Challenge #4: Picture Perfect

Challenge Prompt: Sure, you can take a pretty picture. But your task here is to go above and beyond and use photography to create a step-by-step, instructional photo tutorial. It could be anything from how to bone a chicken to how to make your favorite recipe, but your photos need to guide the reader through the steps.

UPDATE:

Votes may be cast now through Oct. 14th. If you are a fan of quesadillas florales, please vote here! Muchas Gracias!

Cooking Charlie Trotter's Vegetables - Sublime!

2010-06-23T08:34:00.000-07:00

Black-Eyed Peas with Haricots Verts

Baby Spinach and Baby White Potatoes

Spicy Curry Emulsion

now @ the new site!

Eggplant & Spiced Lamb Napoleon

2010-06-21T18:20:00.000-07:00

Grilled Eggplant Layered with Spiced Lamb

Roasted Tomato, Feta, Mint

Happy Summer Grilling!

now @ the new site, see you soon!

TasteWithTheEyes.com

"VEGGIE" GIVEAWAY for Blog's 3rd Anniversary!

2010-06-11T17:55:00.000-07:00

Please come help me celebrate Taste With The Eyes

3rd Anniversary!

I've cooked up a unique dish of

Grilled King Trumpets & Shishito Peppers.

And I'm holding a GIVEAWAY for Charlie Trotter's Vegetable's,

the most awe-inspiring vegetable cookbook.

Now @ the new site!

Steamed Salmon Spinach Salad, Meyer Lemon Cream

2010-06-06T08:23:00.000-07:00

Fresh Youngs Bay Spring Chinook Salmon

Baby Spinach, Meyer Lemon Wheels,

Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives

Meyer Lemon Cream, Parsley Garnish

now @ the new site!

Springtime Jazz Feast

2010-05-31T10:27:00.000-07:00

SUNKEN CITY SUPPER CLUB

FRESH, LOCAL & (not so) SECRET (anymore)

presents

The Lusty Month of May: Springtime Jazz Feast

Our Sunken City Supper Club events feature live music, and awesome location, and a five course fixed menu plus a our signature amuse bouche and unique sherry courses.

now @ the new site

oloroso sherry/ mini bundt cake/ marcona almonds

2010-05-29T15:09:00.000-07:00

One of the signatures of our Sunken City Supper Club events is a Sherry Course. We’re in love with Sherry!

We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry.

Bingo!

Sweet, salty, crunchy, nutty, creamy, toasty…

now @ the new site

HeArT-HeAlThY Mango Tapioca Verrine

2010-05-27T07:21:00.000-07:00

now @ the new site

Smoky Braised & Grilled Lamb, Anise Ginger Sauce

2010-05-23T17:08:00.001-07:00

Cross-cut Lamb Shank braised until tender

in tamari, water, ginger, star anise, garlic, and sugar.

Finished on the grill and served with

a velvety aromatic sauce made from the braising liquid.

please stop by the new site for the recipe!

Dreamy Meyer Lemon Salad with Edible Violas

2010-05-16T10:54:00.000-07:00

Belgium Endive, Mixed Baby Lettuces,

Garden Fresh Italian Parsley, Violas

Fava Beans, Thinly-Sliced Meyer Lemon Wheels,

Toasted Pine Nuts, Kalamata Olives

Dressed with Meyer Lemon Cream

now posted @ the new site

Lamb Rack Chops, Agave Mint Sauce

2010-05-08T15:24:00.000-07:00

Lamb Rack Chops over Toasted Baguette topped with a Slice of Brie

Rice Wine Vinegar Blue Agave Mint Sauce and Walnuts

I am entertaining a house guest. His name is Stanley Lambchop aka Flat Stanley. So, lamb chops are naturally on the menu!

Darko, the most awesome butcher, was happy to play along and show Flat Stanley with the lamb chops!

South Shores Meat Shop

2308 S. Western Avenue

San Pedro, CA

read all about it at TasteWithTheEyes.com

Broccolini, Chickpeas, and Harissa

2010-05-03T08:37:00.000-07:00

Yesterday I wrote about this Tunisian red-chile-pepper paste as a marinade for swordfish. Here the Harissa is tossed with broccolini and chickpeas, giving this simple pairing of a vegetable and beans a spicy exotic flavor.

Now posted @ the new Taste With the Eyes!

tapas & sherry @ julian serrano

2010-04-27T07:53:00.000-07:00

On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, todo bueno!

now posted at TasteWithTheEyes.com

High Fiber Pasta e Ceci, Soup-Style

2010-04-24T18:36:00.000-07:00

I hope you stop by the new site soon, and share your version of chickpea soup!

EATING CHICAGO (my kind of town)

2010-04-21T18:08:00.000-07:00

View from NoMI

Please stop by the new site and take a look at some awesome

Chicago restaurants...then tell us about your favorites!

Heart Healthy Spaghettini, Lemony Tofu Ricotta

2010-04-15T07:57:00.000-07:00

Whole Wheat Spaghettini

Vegetable Protein Italian Style Sausages

Spicy & Garlicky Green Chard

Lemony Tofu Ricotta

now @ the new site!

Tradition! The Brisket! Tradition!

2010-04-12T07:29:00.000-07:00

Tomato Onion Brisket

now posted @ the new site!

Great Side Dish for a Crowd

2010-04-10T17:22:00.000-07:00

Are you cooking for 6 or more? Give this side dish a try!

now @ the new site

Taste With The Eyes

Can We Talk Matzoh Balls? @ the new site

2010-04-06T13:11:00.000-07:00

The self-proclaimed QUEEN OF THE MATZOH BALL shares secrets on making the tastiest and fluffiest of matzoh balls.

Now at the new site,

please stop by soon!

Lori Lynn

Passover 2010 @ the new site

2010-04-03T12:31:00.000-07:00

Come Visit Our Seder!

now posted @ the new site

See you soon!

Lori Lynn

My brother, Don, is the leader. Everyone participates. We read from the Haggadah. We recite the blessings. We tell the story of the Exodus from Egypt. My nephew, Stone, 7, asks The Four Questions. We sing. We drink. We eat. We laugh. We get teary-eyed. Our story is being retold all over the world on this day. Here I share our Passover menu and some scenes from the Seder along with the significance of each ritual. And new this year: Come take a peek into our Seder. Watch a 45 second video clip of one of our Seder songs!

Newport Beach Wedding @ the new site

2010-03-23T17:49:00.000-07:00

Come see!

Lori Lynn

@ the new

Taste With The Eyes

Braised Swordfish, White Beans @ the new site

2010-03-13T07:58:00.000-08:00

Fresh Pacific Swordfish

Braised in Tomato Jalapeño Caper Sauce

Over Cannellini Drizzled with Olive Oil

Chervil Garnish

Now posted at the new site

See you soon!

Lori Lynn

Healthy "Fried Chicken" Salad @ the new site

2010-03-08T10:17:00.000-08:00

Garden Protein “Fried Chicken” Tenders

Mixed Baby Greens, Corn, Toasted Pecans

Vegan Ranch Dressing

now at the new site

please stop by soon

Lori Lynn

Panna Cotta, Two Ways @ the new site

2010-03-03T09:59:00.000-08:00

Olive Oil Panna Cotta, Thyme & Sea Salt

Fat -Free Yogurt Panna Cotta, Lavender Honey

Now at the new home of Taste With The Eyes.

I hope you'll stop by soon!

Lori Lynn

Mahi Mahi, Spicy Citrus Soy Sauce @ the new site

2010-02-25T08:54:00.000-08:00

Fresh Wild-Caught Mahi Mahi

Spicy Citrus Soy Sauce

Served over Crunchy Raw Mung Bean Sprouts

With Chopped Peanuts

Now at the new home of Taste With The Eyes.

I hope you'll stop by soon!

Lori Lynn

The Winter White Dinner @ the new site

2010-02-21T14:23:00.000-08:00

We recently hosted another Sunken City Supper Club event. Featuring a five course fixed menu, this season showcasing “The Winter White Dinner.” The decor was all white, and we playfully incorporated white foods into the menu.

Now at the new home of Taste With The Eyes.

I hope you'll stop by soon!

Lori Lynn

Baja-Style Tortilla Soup @ the new site

2010-02-19T07:25:00.000-08:00

Baja-Style Tortilla Vegetable Soup
Garnished with Avocado, Lime, Serrano, Cilantro
Queso Blanco

Now at the NEW Taste With The Eyes!

See you soon!

Lori Lynn

Mr. Lincoln Tribute Dinner @ the new site

2010-02-14T08:08:00.000-08:00

Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry

Now at the NEW Taste With The Eyes!

See you soon!

Lori Lynn

Come Check Out the New Digs!

2010-02-07T22:34:00.000-08:00

OPEN HOUSE

Please stop by our beautiful new home on the web!

TasteWithTheEyes.com

Looking forward to your visit.

See you soon!

Lori Lynn

Beautiful Pavlova

2010-01-31T13:11:00.000-08:00

PAVLOVA

Blueberry, Raspberry, and Blackberry

in Chai Lavender Syrup

Greek Yogurt and Mint

ANNA PAVLOVA

In the Fokine/Saint-Saëns

The Dying Swan

Saint Petersburg, 1905

Anna Pavlova (February 12, 1881 – January 23, 1931) was a Russian ballerina of the late 19th and the early 20th century.

She is widely regarded as one of the most famous and popular classical ballet dancers in history. Pavlova is most recognized for the creation of the role The Dying Swan. She would become the first ballerina to tour ballet around the world.

Inspired by swans that she had seen in public parks and Alfred, Lord Tennyson's poem "The Dying Swan," Anna Pavlova asked Michel Fokine to create a solo ballet for her for a 1905 concert. Fokine suggested Saint-Saëns's cello solo, Le Cygne, as the work's musical basis and Pavlova agreed.

Years later, while touring in The Hague, Netherlands, Pavlova was told that she had pleurisy and needed an operation. She was also told that she would never be able to dance again if she had this operation. She refused to have the operation saying "If I can't dance then I'd rather be dead."

Three weeks later she died of pleurisy, just short of her 50th birthday. She was holding her costume from The Dying Swan when she spoke her last words, "Play the last measure very softly."

In accordance with old ballet tradition, on the day she was to have next performed, the show went on as scheduled, with a single spotlight circling an empty stage where she would have been.

Pavlova is a meringue-based dessert named after Ánna Pávlova.

The dessert is believed to have been created to honor the dancer during one of her tours to Australia and New Zealand in the 1920s. Exactly where it was created, and the nationality of its creator, have been a source of argument between the two nations for many years. (from wikipedia here and here)

Making Pavlova

Beat 3 large egg whites with 1/8 t. cream of tartar at medium speed until frothy. Beat in 3/4 c. sugar, one tablespoon at a time.

The meringue should be thick and glossy.

Spoon the meringue onto a baking sheet lined with parchment paper.

Use the back of a spoon to make wells or indentations in the meringue to hold the yogurt. Bake in a 250° oven for one hour. Then turn off the oven and let cool in the oven for one hour.

Lavender

Allison harvests lavender from my yard the night before.

Combine 1/2 c. sugar with 1/2 c. water in a sauce pan, bring to a boil then remove from heat. Add a Chai tea bag and 1/4 t. lavender buds. Let stand 10 minutes, then strain into a bowl. Let cool then toss berries in the syrup.

We filled the meringues with non-fat Greek yogurt, then topped with berries, syrup and fresh mint. Most pavlovas are topped with whipped cream, but since we used non-fat Greek yogurt, this dessert falls into the heart-healthy category. No fat, no cholesterol, and healthful anti-oxidants in the berries too, it makes a gorgeous wholesome dessert for entertaining.

We served this dessert at our Porchetta Party. Light and airy and refreshing, it was a beautiful complement to our dinner.

I want to extend a special thank you to my dear friend Chef Allison for preparing the pavlovas. They were absolutely stunning!

This delightful recipe was inspired by one in Food & Wine Magazine February 2010 issue, or can be found on-line here.

Foodbuzz 24, 24, 24: Porchetta Party, Baby!

2010-01-24T23:53:00.000-08:00

Porchetta with Pan Sauce

The old gang is together again, this time for a PORCHETTA PARTY, BABY! Father Adam and I fell in love with porchetta at the Foodbuzz Festival in San Francisco and have been craving it ever since. The folks at Foodbuzz invited us to participate in their 24, 24, 24 event this month which showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period.

The timing could not have been more perfect. Father Adam recently relocated to Southern California, and our dear friend Chef Allison is visiting from Washington, so we decided to throw a Porchetta Party, inviting our old friends who we worked with in the restaurant industry during the 1980's. We were restaurant chefs, managers, waiters, and bartenders - all with fond memories of the business.

pork + restaurant people = party!

menu

porchetta pecan salad, yuzu garlic dressing

porchetta with pan sauce

pickled fennel

roasted root vegetables, white truffle oil

pavlova with mixed berries, chai lavender syrup

BRISTOL FARMS MARKET

I pre-ordered a pork shoulder butt from Bristol Farms in Rolling Hills, California the week before our event from their butcher, Shawn.

Shawn waited until I arrived to cut the pork shoulder to my specifications.

Shawn's skills were impressive.

Removing the leg bone.

The prepared butterflied pork shoulder with skin!

I had intended to leave Bristol Farms with a 4 pound roast, but this butterflied shoulder weighed 14 lbs. Shawn graciously offered to cut it into smaller portions but I said, "No way!" I'll take the fourteen pounds...and the extra skin and bone! We made 2 porchetta roasts and froze the remaining 5 lbs. of meat for another party in the future.

LATER THAT NIGHT

Once I got that baby home and in the refrigerator, I dashed off to LAX airport to pick up Allison. We would be prepping into the night to get ready for the Porchetta Party!

First, Allison harvested some fruit from my yuzu tree.

Then we prepared the herb seasoning using a recipe similar to Judy Rodger's in her excellent Zuni Cafe Cookbook.

capers
yuzu zest (Rodgers uses lemon)
garlic
fresh sage
fresh rosemary
fennel seeds
cracked black pepper

The pork is salted and the seasoning mixture is pressed into the meat. The pork butt is reformed into its natural shape.

Allison ties up the roast with kitchen twine (swine-twine). Black pepper and fennel seeds are rubbed on the outside.

A masterpiece!

Refrigerate overnight (or up to 3 days).

PARTY TIME

Tori and Tom arrived in time to help prepare the salad, first by toasting the pecans.

Yuzu Garlic Salad Dressing

1/4 c. fresh yuzu juice
1 c. extra virgin olive oil
2 t. fresh yuzu zest
2 cloves garlic, minced
sea salt
fresh ground pepper

Put all ingredients into a jar and shake vigorously.

Porchetta Pecan Salad

Julienned Porchetta, Chopped Toasted Pecans

Yuzu Garlic Dressing

Baby Heirloom Tomatoes

Roasted Garlic Onion Jam Crostini

PORCHETTA TIME!

Such a beautiful roast! (We learned it is pronounced porketta). We seared the entire outside of the roast in a hot roasting pan. Then placed a rack in that same pan, placed the roast on the rack, cooking in a 350° oven until the internal temperature reached 140°. The roast rested, tented with foil, while the pan sauce was prepared.

Pork Stock

Pork Leg Bone
Onion
Carrot
Celery
Bay Leaves
Parsley

Roast the bone, onion, celery and carrot until caramelized. Transfer to a stock pot, cover with water, boil, add bay leaves and parsley. Reduce heat and simmer for a few hours.

IT'S DONE!

Allison, Father Adam, and Lori Lynn marvel at the roast!

Pan Sauce

Skim fat from drippings in roasting pan. Deglaze pan with vermouth, scraping up the browned bits. Add homemade pork stock (from stock pot). Reduce by half. Strain. Return to a sauce pan and thicken with flour. Adjust seasonings.

TABLE SETTING

CELEBRATING THE PIG!

Wine with Swine

MarkHAM Chardonnay - Napa Valley 2006
Cambria Julia's Vineyard - Santa Maria Valley Pinot Noir 2007
Vieux Chateau Perey - Saint Emilion Grand Cru 2005

Porcine Porte-couteaux!

Happy Together!

Tori, Lori Lynn & Allison

Paparazzo

Saucing the Plate

Porchetta and Pan Sauce

Tom and Father Adam pose with pork.

Pickled Fennel

1 1/2 c. white balsamic vinegar
3/4 c. sugar
1 cinnamon stick
1/2 t. black peppercorns
2 star anise
1 T. pickling spice

Combine all ingredients in a sauce pan, boil then simmer for 20 minutes, strain, and pour liquid over 2 thinly sliced fennel bulbs. Let come to room temperature. Cover and refrigerate overnight.

Roasted Vegetables with White Truffle Oil

Roasted Root Vegetables

Golden Beets
Turnips
Rutabaga
Celeriac
Baby Red Potatoes
Carrots

Peel and cut vegetables in a large dice. Toss with olive oil, salt and pepper. Roast in a single layer at 400°F until caramelized and tender.

Garnish with White Truffle Oil

DESSERT

Pavlova with Mixed Berries

Non-Fat Greek Yogurt

Chai Lavender Syrup

Porchetta + Pavlova = Paradise

Please stop by Taste With the Eyes later this week for the Phenomenal Pavlova recipe!

THE FOLLOWING DAY

Porchetta and Aebleskiver Brunch

Fresh Pineapple Juice Mimosas

Porchetta and Apple Aebleskiver

More about aebleskivers later this week on Taste With The Eyes.

Leftover Porchetta Roast

Reheat porchetta in a sauté pan and serve with aebleskivers and pineapple mimosas.

(we're not done yet)

THE FOLLOWING NIGHT

Porchetta Panini

Panini filled with Shaved Porchetta

with Yuzu Ricotta and Pickled Fennel

Pork Jus

Pork Cracklin' Snacks

THE SWINE IS DIVINE

"Porchetta, Yum!"

Stuffed Swordfish, Arugula Pistachio Salad

2010-01-22T18:47:00.000-08:00

Fresh Pacific Swordfish

Smoked Paprika Breadcrumb Crust

Sausage, Chestnut, Pistachio Stuffing

Wild Arugula Salad with Pistachios

Sherry Vinaigrette

We used the same stuffing that filled our pork roast roulade, pictured above, which we made a couple weeks ago (here). It was terrific with pork and equally delicious with swordfish.

Stuffed Swordfish

Make a deep slit with a sharp knife in the fresh Pacific swordfish filet.

Brown sweet Italian sausage in a sauté pan, drain off any fat, let come to room temperature. Mix with rough chopped shelled pistachios, chopped peeled & cooked chestnuts, panko breadcrumbs, enough egg white to bind it together, salt and pepper.

Generously fill swordfish filets with the stuffing. Lightly press down on the fish to close the opening. Dust the fish in flour, shaking off any excess, then dip in egg whites, finally crust the fish with the smoked paprika breadcrumb mixture.

Toasted Smoked Paprika Breadcrumbs

Grind day-old baguette in a food processor. Toast the breadcrumbs in a sauté pan with olive oil until golden brown. Toss with several shakes of smoked paprika and a little sea salt. Cool to room temperature.

In a non-stick oven proof pan, brown the sides of the swordfish over medium-high heat in a small amount of canola oil. Then finish cooking the fish in a 350° oven until just cooked through.

Toss wild arugula and shelled pistachios with sherry vinaigrette.

Sherry Vinaigrette

1/4 c. Sherry Vinegar
1 c. Extra Virgin Olive Oil
2 T. Dijon Mustard
Sea Salt and Fresh Ground Pepper

Place all ingredients in a jar and shake vigorously.

Stuffed Swordfish!

We loved the unusual combination of flavors here.

Looking forward to more stuffed swordfish dishes in the future.

Do you have a fabulous unique stuffing to share?

Omega-3 Salad (with crispy skin)

2010-01-18T07:29:00.000-08:00

Fresh Wild Caught Salmon Filet

Arugula & Baby Romaine with Tofu & Edamame

Dijon Walnut Oil Vinaigrette

Crispy Skin Salmon Filet

Rinse the filet, then pat dry with paper towels. Season with fresh ground pepper and a modest amount of sea salt. Heat a non-stick skillet on high. Add canola oil, wait a few seconds then put the salmon, skin side down, on the hot oil. Turn the heat to medium high. Cook until the skin is crispy, flip, and cook the other side just briefly.

Cook frozen shelled edamame (green soybeans) in boiling water. Drain and bring to room temperature. Cut firm tofu in small dice. Toss wild arugula and baby romaine with Dijon Walnut Oil Vinaigrette. Plate the lettuces and top with tofu and edamame. Drizzle a bit more vinaigrette over the tofu and edamame.

Dijon Walnut Oil Vinaigrette

2 t. minced garlic
2 t. minced shallot
2 T. Dijon mustard
1/2 t. sea salt
1/4 t. freshly ground pepper
1/4 c sherry vinegar
1 c. walnut oil

Put all ingredients in a jar, screw on the lid, and shake very well.

Place salmon atop the salad, lovely crispy skin side up.

This salad is rich in fish and non-fish sources of omega-3.

From MayoClinic.com

The omega-3 fatty acids in fish are good for your heart. Omega-3 fatty acids are a type of unsaturated fatty acid that's thought to reduce inflammation throughout the body. They are also believed to improve learning ability in children, decrease triglycerides, lower blood pressure, reduce blood clotting, enhance immune function and improve arthritis symptoms. Other non-fish food options that do contain some omega-3 fatty acids include flaxseed, flaxseed oil, walnuts, canola oil, soybeans and soybean oil.

Quickfire Napa Valley Chardonnay, Top Chef Selection

Neat find and a surprisingly good value: A full-bodied Chardonnay with crisp acidity of citrus, vanilla bean and flinty mineral accents. This Napa Valley wine was hand crafted for Top Chef to be balanced and compliment a wide range of food styles. Suggested retail is $19, on sale with discount at Vons supermarket for under $15. We're fans of Top Chef, especially Top Chef Stephanie Izard (our dinner with her here). Quickfire Chardonnay pairs great with this Omega-3 Salad!

(my heart health story here)

Eggless Egg Salad

2010-01-16T11:59:00.000-08:00

Eggless Egg Salad

I have been on a cholesterol-lowering regimen for over 5 months now. My total cholesterol has gone from 280 on July 29th to 209 on December 17th. It is definitely a lifestyle change, one that I will continue forever. And I'm fortunate my cholesterol can be controlled through diet and exercise.

Friends and family ask, "how's it going?" To be honest, it's kinda fun. I just choose to eat the foods higher in fiber, lower in cholesterol, ones that include the heart healthy oils. One of the best parts of cooking is the creativity, and this heart healthy cooking is no exception. Occasionally I eat my old favorites (like gorgonzola with truffle honey), just less frequently and in smaller portions. In fact, we will be having a Porchetta Party here next weekend! So I'll be enjoying (a smaller portion of) that luscious crispy pork too, but I'll probably have oatmeal for breakfast. And I'll skip the leftovers.

Here's a recipe I came up with after trying the eggless egg salad from Trader Joe's. Theirs is pretty good, but doesn't compare with good ol' homemade.

Eggless Egg Salad Ingredients

Organic Firm Tofu - one package
Celery - half stalk plus leaves
Shallot - one small clove
Dill (fresh) - 1/2 t. or (dried) - 1/4 t.
Turmeric - 1/2 t.
Dijon Mustard - 1 t.
Dill Pickle Relish - 2 t.
Onion Powder - 1/4 t.
Garlic Powder - 1/4 t.
Cholesterol Free Canola Mayonnaise - 1/4 c.
Sea Salt - to taste, use sparingly
Smoked Paprika - to garnish

Put one-quarter of the block of tofu in a food processor with all the ingredients listed above except salt and paprika. Blend until combined. Add the remaining three-quarter block of tofu and pulse until mixed but not smooth, keeping a course texture. Taste. Adjust ingredients and salt to your liking. Add more turmeric if it needs more authentic egg salad color.

Serve on toasted whole wheat & flax bread.

Looking forward, I'm excited to share some of my tasty and satisfying heart healthy dishes on Taste With The Eyes, especially now that I know my regimen is successful. And since I entertain often, I will continue to post those other delicious dishes as well.

Here's to a Healthy 2010!

And to a Healthy Heart!

French Black Winter Truffle GIVEAWAY!

2010-01-11T07:19:00.000-08:00

Gorgonzola with Truffle Honey

The wonderful folks at Gourmet Attitude have generously offered Taste With The Eyes the opportunity to host a GIVEAWAY of one French Black Winter Truffle! Merci Beaucoup! It is intensely fragrant and the most cherished of them all, the Queen of French Truffles, Tuber melanosporum, also known as the Périgord Truffle.

Regrettably I don't happen to have a "fresh black diamond from the earth" on hand today to prepare for this GIVEAWAY, but the next best thing is truffle infused products, like their sensual truffle honey which we paired with gorgonzola and toasted ciabatta, and Champagne!

Céline Labaune's Gourmet Attitude in Manhattan imports the highest quality fresh truffles. She recently launched a line of truffle delicacies called "la BOUTIQUE de la truffe" which includes Truffle Carpaccio, Truffle Honey, and White Truffle Cream. We paired their Truffle Honey with panko-crusted chicken and grilled apples awhile back, it was truffle heaven! You can shop for fresh truffles, truffle products, and gifts here.

The Italian Truffle Honey is made of acacia honey and white truffles. This truffle honey gives the chicken and grilled apples complex intriguing flavors. Simultaneously sweet and earthy and exotic. It rocks!

"the truffle is the very diamond of gastronomy"

Jean Anthelme Brillat-Savarin (1755-1826)

The GIVEAWAY truffle (weighing approx. 30g) can be shipped in the USA only. But dear international readers, you can still take part! Do you have a friend, family member or blogger friend living in the US? Now, wouldn't a French Black Truffle make an awesome winter gift from you? Ooh La La!

When Curnonsky (1872-1956), the Prince of Gastronomes, was asked how he liked his truffles, he replied, "In large quantities, Madame. In large quantities."

To participate in the GIVEAWAY simply leave a comment on this post. If you are so inclined, tell us about your truffle fantasy or fabulous truffle recipe. The contest will be open through midnight January 24, 2010 PST. The winner will be chosen at random (one chance per person) using random.org. Your truffle will be shipped from New York City, FedEx overnight.

"Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart."

Chef Grant Achatz – ALINEA

Fresh Black Winter Truffle

Tuber melanosporum vittadini

Available: December to March
Shape: more or less round. size varies from an hazelnut to an orange, typically 2 to 3 oz.
Skin: small pyramid shaped warts, black with sometimes dark brown patches
Flesh: first white, then gray and eventually black at maturity with a hint of purple and with distinctive white veins, crunchy and soft
Perfume: intense, wet forest, humus, chocolate, hint of hazelnut

Bonne Chance!

BONNE CHANCE!

UPDATE: 1/25/10

There were exactly 100 comments.

Thank you all for your participation!

CONGRATULATIONS TO CHRISTINE OF FRESH LOCAL AND BEST BLOG, WINNER OF THE FRENCH BLACK WINTER TRUFFLE. AND MANY THANKS TO GOURMET ATTITUDE FOR SPONSORING THIS FABULOUS GIVEAWAY!

Christine said, "This is a great giveaway! There are so many great way to incorporate truffles into dishes, they add a divine flavor!"

Christine,

We can't wait to read about your truffle creations

on FRESH LOCAL AND BEST!

Congratulations!

Elegant Leek & Celeriac Soup

2010-01-08T11:33:00.000-08:00

Leek & Celeriac Soup

Toasted Sesame Oil & Black Sesame Seed Garnish

Ciabatta Toast with Smoked Gouda

We recently had one last Holiday Party...

Menu

Pork Potstickers, Apricot Dipping Sauce

Elegant Leek & Celeriac Soup, Smoked Gouda Ciabatta Toast

Pork Roast Roulade

Stuffed with Sausage, Pistachio & Chestnut

Cider Gravy

Wild Arugula Salad with Pistachios, Sherry Vinaigrette

Chocolate Pineapple Soup, Pound Cake Crouton

Far Niente Cabernet Sauvignon 2000 (Thanks Adam!)

Leek & Celeriac Soup

Sauté three chopped leeks (white and pale green parts only) in olive oil until tender. Add 1/2 c. dry white wine and reduce by half. Add 6 c. vegetable stock (purchased or homemade). I am a big fan of Wolfgang Puck's brand stock. Bring to a boil then reduce heat.

Peel and chop two celeriac and roughly chop 3 celery stalks including leaves. Add vegetables and 2 bay leaves to the soup pot and simmer until the celeriac is tender, about 40 minutes.

Let cool, then remove bay leaves and refrigerate overnight to meld the flavors. The next day, puree the soup either in a food processor or with an immersion blender.

Then force the pureed soup through a fine mesh sieve. This is a key step to getting the wonderful elegant texture of the soup.

Reheat the soup. Add low sodium soy sauce, salt and pepper to taste. Add 1 c. cream and warm to serving temperature without boiling.

Garnish with toasted sesame oil and black sesame seeds. Serve with toasted ciabatta bread brushed with olive oil and top with shredded smoked gouda. We all loved this soup, it had intriguing earthy flavors and a velvety creaminess. The crispy smokey toasts complemented the soup wonderfully.

This lovely tea cup and platter set was a wedding gift to my mother from my paternal grandmother. They are on long-term loan to me now, thanks Ma!

Pork Roast Roulade

I read about this lovely pork roast roulade with cider gravy on Amy & Jonny's fantastic blog, We Are Never Full.

The terrific stuffing is made with Italian sausage, breadcrumbs, pistachios, and chestnuts. The tasty pork is rubbed with Quatre èpices (ground pepper, cloves, nutmeg and ginger), the delicious gravy made with hard cider. You can get the complete recipe on their site here.

I also wanted to thank Pam of the delightful Sidewalk Shoes blog for the idea to cut pine branches to make an arrangement. I am lucky that my red roses were also blooming, so together with tall slim candles they made a festive holiday centerpiece.

My holiday decorations are (almost) all put away now. How about you?

Asparagus Risotto with Gorgonzola

2010-01-06T08:50:00.000-08:00

Asparagus Risotto with Gorgonzola

Recently I was the happy recipient of some beautiful bundles of thick and thin asparagus from my friends at Gourmet Trading Company. Elegant asparagus' peak season is Springtime. If you are in the depths of a really cold winter, maybe this post can lift your spirits? Spring is (almost) around the corner. Gourmet Trading Company imports and distributes top-quality fresh asparagus from the areas where it grows naturally in the Americas. This month asparagus is flourishing on their farms in Peru.

Trim thin stalks of asparagus, cut into 2 inch pieces and steam in salted boiling water until tender. Shock in an ice bath to stop the cooking.

Risotto

Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until golden brown.

Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. dry white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is al dente.

Gorgonzola, the Italian blue-veined cheese, buttery, somewhat salty and tangy pairs beautifully with risotto. Add crumbled gorgonzola cheese to the risotto, stir to melt cheese. Add salt (carefully as the cheese adds saltiness) and pepper to taste. Add asparagus. Stir gently to combine.

Finish with freshly grated nutmeg.

Marinated Asparagus Spears

Steamed thick asparagus in a spicy brown sugar balsamic marinade.

Marinade

1/3 c. brown sugar
1/3 c. balsamic vinegar
1/3 c. low-sodium soy sauce
1/3 c. olive oil
plenty of minced garlic
red pepper flakes to your liking

Heat all ingredients together over medium-high heat bringing to a boil. Stir to combine and melt the sugar. Let cool then pour over asparagus. Serve at room temperature.

Asparagus Bloody Mary

We were having fun experimenting with all that delicious asparagus. We ran some fresh asparagus through a juicer. Asparagus juice has a very intriguing taste, it reminded me of sunflower seeds. We heard that the amino acids and minerals in asparagus may ease hangovers. So here we made our traditional Bloody Mary topped with asparagus juice. The asparagus juice floats on top the Bloody Mary mix making a pretty festive green and red drink. We salted the rim with a mixture of smoked paprika and celery salt (that rocked!). Cheers, to a mild winter!

Travel Wine & Dine

2010-01-01T16:40:00.000-08:00

I recently had over 3 hours to kill at Newark Liberty International. While shopping for some airport souvenirs I stumbled upon this fabulous upscale wine bar Vino Volo. And the time just flew by...

There are Vino Volo locations in several airports in the US. They offer an interesting menu that complements the wine selections, including small plates of cheese and cured meats. Wine by the glass, tasting flight, and bottle are all available.

The wines come with this neat tasting chart which describes the bouquet and flavors as well as the style; charting fruit and complexity.

The tasting flights are creative, esoteric, and a good value too!

The World Noirs Flight $13

California Russian Hill Estate 2006 "chocolate cherries & vanilla"
New Zealand Martinborough Vineyards Russian Jack 2008 "wild strawberries & clove"
France Roger Belland Santenay-Beauregard 2006 "macerated cherries & cocoa"

The Christmas Cabernets Flight $14

California ZD Napa Valley 2006 "cassis & cocoa"
Australia Plantagenet Great Southern 2004 "blackberry & cigar box"
Chile Clos Quebrada de Macul Domus Aurea 2004 "wild berries & tarragon"

The California Kings Flight $11

Lake County Obsidian Ridge Cabernet Sauvignon 2006 "wild blueberries & Chinese five-spice"
Contra Costa County Trinitas Zinfandel 2006 "raspberry jam & white pepper"
Carneros Truchard Syrah 2005 "cassis & white pepper"

The staff was very knowledgeable, engaging, and passionate about the wines they were serving. Also, since Vino Volo is located within the airport's secured area, wine bottles purchased here can be carried onto the plane.

Vino Volo, when are you coming to LAX?

In-flight Meals

I have been flying Continental Airlines from LAX to Newark. They have a number of celebrity chefs and sommeliers that consult on their impressive restaurant-quality menus and wine service including Bryan Caswell, James Canora, Michael Cordúa, Paul Minnillo, Roy Yamaguchi, David Gordon, and Martin Korson.

The flight attendant was curious about my interest in photographing the food. I was thrilled when she shared the "Galley Attendant Briefing Sheet" with me.

Offer hot towels at beginning of service.
Place linen on tray table.
Snacks are pre-packaged. Serve with first beverage after take-off.

Arrange appetizer and salad on tray setup together.
Remove wrap from appetizer and lid from salad.
If compressed, loosen to improve presentation.
Fill water glass.

Southwest Breast of Chicken

Tamale filled breast of chicken served with ancho pepper and corn sauce, roasted red and yellow tomatoes and grilled yucca stalks.

On Another Trip

Smoked Salmon with Cream Cheese and Caviar

Bread Basket Service

Garlic Bread, Mini Pretzel Rolls, Mini Artisan Ciabatta Rolls, Mini Kaiser with Sesame Seed, Crusty Wheat Rolls

Garlic Bread is boarded in foil wrap and remaining breads are boarded in oven bags.
Warm bread and rolls lightly.
Offer from basket throughout service.

Herbed Breast of Chicken with Tomato and Olive Ragout

Saffron couscous with dried cranberries, red roasted tomatoes, fresh broccolini, red bell pepper strips.

For best results heat in steam oven.
Place couscous in center of plate with chicken across top.
Top with tomato and olive ragout.
Vertically place broccolini spears at right side of plate with red bell pepper garnish across lower stems of broccolini.
Garnish plate with parsley sprig.

Ice Cream Sundae
Toppings: Chocolate syrup, butterscotch, strawberry sauce, cherries, nuts, whipped cream.
Remove toppings and ice cream from refrigeration 30 minutes prior to delivery.
Offer pre-scooped ice cream glass on a medium plate with topping choices and a spoon.
Gotta love those frequent flyer miles!

Happy New Year!

May we all travel safely in 2010.

Albóndigas Soup with Hatch Chiles

2009-12-29T07:00:00.000-08:00

Mexican-style Meatball Soup

Pasilla & Cumin Scented Beef Broth with Rice & Zucchini

Roasted Chiles from Hatch, New Mexico

Garnished with Fried White Corn Tortilla Strips

Lime and Cilantro

Last summer I wrote about Hatch chiles. The famous chile from the "Chile Capital of the World" in Hatch, New Mexico. I addition to lots of fresh chiles, I also bought some pre-roasted chiles to keep on hand in my freezer. They were perfect for this albóndigas recipe.

Albóndigas Soup with Hatch Chiles

Onion and garlic are sautéed in olive oil, then pasilla chile powder and ground cumin are added.

Pasilla chile powder is a flavorful, medium-heat chile powder with overtones of berries, grapes, herbs and licorice, traditionally used in Mexican dishes, it adds a terrific depth of flavor to this soup.

Defrost the roasted Hatch chiles, then peel and remove seeds and stems.

Dice chiles.

Lean ground beef is mixed with grated zucchini, diced Hatch chiles, onion, garlic, cumin, dried Mexican oregano, panko breadcrumbs, egg whites, and Kosher salt. Form into meatballs.

Beef broth (homemade, or I like Wolfgang Puck's brand) is added to the sauteéd onion and garlic mixture and brought to a boil. Add dried Mexican oregano and simmer for 10 minutes. Then add grated zucchini, long-grain white rice, and the meatballs. Cook gently until the rice and meatballs are cooked through, about 20 minutes. Add salt if needed.

Meanwhile, slice white corn tortillas into strips and fry in canola oil. Drain on paper towels, season with sea salt.

Ladle soup into bowls, top with a generous squeeze of fresh lime juice, tortilla strips and cilantro.

I just found this super albondigas recipe in Bon Appétit January 2010 issue highlighting meatballs. The exact recipe can also be found online at bonappetit.com here.

Cheese Fondue

2009-12-26T13:30:00.000-08:00

Cheese Fondue - the National Dish of Switzerland

So... we were snowbound in New Jersey (not Switzerland) on a cold blustery winter night. But we were not lacking provisions. Susan held her fabulous annual Holiday Party the night before, and there were leftovers galore, including lots of fine cheeses and French bread...and it turned out she had a fondue set in the pantry just waiting to be broken in.

Fondue - it's easy, social, delicious, cheesy, fun, unique, and oh so 60's. We went online to find a fondue recipe, the one by Tyler Florence sounded good, but alas, we did not have all the ingredients. So we improvised, and it turned out great! Don't be afraid of fondue...melt cheese in wine, eat with bread. Instant party success.

Our recipe:

1 pound of mixed cheeses including Parmigiano-Reggiano
2 T. flour
1 garlic clove
1 c. dry white wine, we used our favorite, Grüner Veltliner
1 T. lemon juice
1 T. Rémy Martin (Cognac)
1 T. Grand Marnier (Orange-flavored Liqueur)
1 t. Dijon mustard
nutmeg

Grate the cheeses and toss with flour, set aside. Rub the inside of the fondue pot with the garlic clove. Then add wine and lemon juice and bring to a simmer. Gradually stir in the cheese, adding more as the cheese in the pot melts. Traditionally Kirsch, a cherry brandy, is added at this point. We used what we had on hand, Rémy Martin and Grand Marnier. We also added a teaspoon of Dijon mustard and a pinch of ground nutmeg. I think it is important to use fine cheeses and high-quality wine for a superior result.

Serve with cubes of French bread and blanched vegetables. Have your guests swirl the bread cubes in a figure-eight motion. Mixing of the cheese by the guests keeps it from separating. And if the fondue starts to clump, just whisk in a tablespoon of lemon juice to smooth it out.

We hope you had a wonderful warm cozy holiday celebration

with your family and friends and pets.

Did you get a Snuggie for Christmas?

Snowbound Brunch & Snowball Fight

2009-12-24T23:58:00.000-08:00

Asparagus Frittata

Festive Breakfast Table

Smoked Salmon with Bagels

Onions, Capers, Cream Cheese,

Olives, Lemons, Dill

Fresh Fruit Salad

"Adult" Mac & 4 Cheese

(Stone thought it was too stinky).

Veuve Clicquot Rosé Champagne

Menu

Asparagus Frittata

Smoked Salmon, Bagels and Accompaniments

Fresh Fruit Salad

Adult Mac & 4 Cheese

Veuve Clicquot Rosé

Coffee & Juice

Isn't that an awesome holiday brunch buffet?

We were guests at the home of our dear dear friend Susan in New Jersey. Just like last year, we thoroughly enjoyed spending time with Susan, family, old friends, and making some new friends as well. Susan, you are truly the warmest and most generous hostess in the world! Thanks again!

Now, perhaps you heard about the blizzard that blanketed the East Coast this past Saturday? We woke up to a winter wonderland.

But we didn't have snow gear!

Athena and Eric make snow boots for us with trash bags and tape.

Here I am with my nephews, Jett, 5, and Stone, 7, ready to play in the snow!

My brother Don brings out the shovel and we build our forts.

I'm going to get you!

Lisa and Stone are on one team.

Gotcha!

Making snow angels.

May your Christmas be merry and bright!

Black Cod with Miso, Black Radish & Ponzu

2009-12-18T20:37:00.000-08:00

Black Cod with Miso

Over Black Radish and Ponzu

Radish Sprout Garnish

Fresh Black Cod, also known as Sablefish is rich in omega-3 fatty acids. Population levels are moderate and no overfishing is occurring. The life-span of a Sablefish is estimated to be longer than 90 years! More information on habitat and sustainability can be found at FishWatch U.S. Seafood Facts here.

Nobu-style Saikyo Miso

3/4 c. saké
3/4 c. mirin
2 c. white miso paste
1 1/4 c. granulated sugar

1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Miso recipe from Nobu: The Cookbook by Nobuyuki Matsuhisa. This recipes yields 3 cups. Since we did not use it all for the cod, we tried it the following night with fresh salmon and it was equally impressive.

Rinse the cod, pat dry with paper towels, then coat with the miso mixture. Nobu recommends marinating for 2 to 3 days. Since I only had an hour, that is how long it steeped. And it was still fabulous! Broil the cod under high heat until it browns, then bake at 350° for about 10 minutes until the fish is cooked through.

Black Radish

Black radish is at its peak in winter. Peel completely and slice into very thin rounds.

It has a lovely interior pattern. The crunchy somewhat pungent radish and slightly salty and citrusy ponzu are a great complement to the caramelized luxurious cod.

Nobu serves his Black Cod with Miso with a simple garnish of a few more drops of miso and a stalk of hajikami (pickled ginger stick).

We served the Black Cod with Miso over sliced black radish and ponzu sauce. Radish sprouts make a lively garnish.

If you are a fan of all types of fish, you will love Nobu: The Cookbook.

Savory Hanukkah Latkes

2009-12-12T15:35:00.000-08:00

LATKES!

Potato Zucchini Latkes

Non-Fat Yogurt

Smoked Wild Sockeye Salmon

Whitefish Caviar

Today is the first day of Hanukkah, the Jewish Festival of Lights, referring to the lights kindled on each of the holiday's eight nights. We eat foods fried in olive oil to commemorate the ancient miracle that occurred in the second century BCE. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated.

The word Hanukkah means rededication. Our latkes (potato pancakes) are fried in olive oil and served with yogurt. Dairy products are also a traditional Hanukkah food, in honor of our Jewish heroine, Judith.

2 peeled russet potatoes

1 zucchini

1/2 red onion

fresh dill

Grate the potato, zucchini, and onion in a food processor.

Add a handful of fresh dill.

Remove the potato mixture from the food processor, one handful at a time. Squeeze out as much moisture as possible by hand. Place each handful in a large bowl. Add enough flour to lightly coat the mixture. Add Kosher salt and fresh ground pepper to taste. Mix well. Lastly add egg whites to bind the mixture.

Heat olive oil in a large sauté pan. When oil is hot, add mounds of the potato mixture. Turn the heat to medium. When the bottom of each latke is nicely browned, flip and brown the other side.

Cooking latkes over medium heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels.

Since the latkes are fried, non-fat yogurt is a balanced accompaniment while egg whites help keep the cholesterol content down as well. And with the salmon's heart healthy omega-3 fatty acids, could these latkes be considered a guilt-free holiday indulgence?

Smoked salmon rosettes are made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette. Top each latke with a small dollop of non-fat yogurt, a salmon rosette, a small scoop of whitefish caviar, and fresh chive garnish. Serve with extra yogurt and fresh dill.

Enjoy the Festival!

Happy Hanukkah!

Unique Almond Pizza

2009-12-11T08:00:00.000-08:00

Unique Almond Pizza

Sliced Blanched Raw Almonds, Mozzarella,

Shaved Garlic, Olive Oil, Sea Salt

I buy pizza dough and shredded mozzarella at my local Italian Market, the A-1 Deli.

Roll out the dough and arrange on a pizza screen. Top generously with shredded mozzarella and shaved garlic. Drizzle olive oil on top. Scatter sliced blanched raw almonds about and finish with course sea salt. Bake at 450° until golden.

This pizza is great with a green salad for lunch, or cut into small slices and served as an appetizer at a party.

foodbuzz

And thanks to the folks at Foodbuzz for choosing Unique Almond Pizza as one of the Top 9 photos last week! Please give this unique pizza a try, you won't be disappointed!

HELP WANTED

My nephew Stone was setting up a "restaurant" in my kitchen. He put out his "Help Wanted" sign and I applied for the job. After I was hired, he crossed out ~~Help Wanted~~, applications were no longer being accepted.

That is Jett in the left of the photo, he calls himself the "King of Liberty." The King is an excellent waiter.

The "restaurant" served Cheese Pizza for the kids and Maple Barbecue Smoked Chicken Pizza for the adults.

The pizza screen is such a handy tool. It makes it much easier to spread out the dough, and get the pizza into and out of the oven. The perforated surface allows moisture to escape during baking, resulting in a nice crispy evenly-baked crust.

Those of us who were fortunate to attend the Foodbuzz Blogger Festival in San Francisco received a goodie bag including products from a company called Made in Napa Valley, of which one was this tasty Maple Barbecue Sauce with Horseradish.

Maple Barbecue Smoked Chicken Pizza

Spread a mixture of half pizza sauce and half the barbecue sauce over the pizza dough, top with shredded mozzarella and shredded smoked chicken. If you shop at Whole Foods Market definitely try their fabulous whole smoked whole chicken from the smokehouse.

The restaurant was a huge success, food and service were exceptional. Three Stars. Congratulations Stone & Jett!

Roasted Rainbow Carrots with Miso Butter

2009-12-05T23:14:00.000-08:00

Organic Rainbow Carrots

Roasted with Toasted Sesame Oil

Splash of Tamari

Miso Butter with Ginger and Garlic

Sesame Seed Garnish

Who could pass up these beauties at the market?

Looking for a holiday side dish? Something colorful, tasty, not too complicated, unique, not too rich, that complements a variety of foods? Try roasted rainbow carrots with miso butter!

Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a separate pan to keep the color from bleeding onto the other carrots).

Miso butter:

1 stick softened butter (I used Challenge Butter)
2 - 3 T. white miso (depending on saltiness)
1 1/2 t. garlic minced
1 1/2 t. fresh ginger minced

Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a grilled rib-eye steak!

Melt some of your miso butter in a saucepan.

When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is not too heavy.

A Chance To Win

Last month, the folks at Challenge Butter sent me an email: "We are running a sweepstakes for a chance to win a 7-day/6-night vacation to the Mountain Sky Guest Ranch in Montana. It's sure to brighten some spirits!" The sweepstakes runs through December 31st.

I purchase Challenge butter all the time. Happy to endorse their excellent product.

Bonne chance mon ami!

Gratitude Soup

2009-12-03T21:37:00.000-08:00

Maybe you're a little bit tired of turkey by now? I didn't want to scare you away by posting another turkey leftover dish. But alas, that is what this is...and then some.

Roasted Turkey Soup

With Pearled Barley and Dinosaur Kale

As I made this soup, I reminisced about Thanksgiving week...

I took the turkey carcass and made a very flavorful stock. And rather than me go through the details, I would like to refer you to Cajun Chef Ryan's recent post, he details turkey stock perfectly. Cajun Chef Ryan's blog is awesome.

I added about 1 cup+ of pearled barley to the strained stock, along with a bay leaf, and simmered until al dente, a little over one hour.

Meanwhile, I browned quartered mushrooms in a small amount of olive oil. Also in a separate pan sautéed celery, shallots, and carrots in olive oil until tender, lastly added chopped garlic.

Dinosaur Kale

Remove the main rib from the kale, and tear into bite-sized pieces. Lacinato Kale, also known as Cavalo Nero, Tuscan Kale, and Dinosaur Kale - in honor of my nephews I am sticking with the DINOSAUR nomenclature.

I added the vegetables including kale to the soup. Simmered until the kale was tender, about 15 minutes Added salt and pepper to taste.

It was very satisfying and delicious! Especially so, seasoned with a big dose of gratitude:

I had a wonderful week with my family and friends. Thanksgiving is a beautiful holiday, thank you Pilgrims, Native Americans and President Lincoln!

Thank you to my mother, Joyce, for well, just about everything, but today for being who you are - a very special lady, the family matriarch, and a wonderful role model. My grandparents aptly named you JOY.

Oh, Ma, and thank you for lending me your gorgeous antique Franciscan Apple dinnerware.

Thank you to my brother Don, there is absolutely no one in the world that has a more generous, smart, kind and fun little brother than I.

And to my sister-in-law Kristy, I could not ask for a better one. You are so dear to me, thank you for all your help, and laughter, and sisterhood. I love you.

And to my nephews, Stone who is now seven years old, and Jett who is now five. You are the light of my life. I adore cooking with you. Your visits to California are the highlight of my year. And boy oh boy are you both getting good at basketball!

Last year I installed a basketball court in my backyard, and we sure have great fun there. Any of you playing basketball during the holiday season, consider our good idea: We play T-U-R-K-E-Y instead of H-O-R-S-E.

A Savory Life Indeed

To my entire family and all my dear dear friends and colleagues. I wish you a wonderful upcoming holiday season. I am truly grateful for you all. Oh how very fortunate I am to have you in my life. Thank you.

Thanksgiving Day

2009-11-29T19:06:00.000-08:00

THANKSGIVING DAY

It is one of my greatest pleasures to host

Thanksgiving Dinner

in my home year after year.

Here is my brother Don at the outside bar.

Don, Kristy and the kids travel here to LA from Chicago.

Wendy, Jett, Mom, Stone and Lisa in the backyard.

Wendy is from Scottsdale, Arizona.

Mom lives in Santa Barbara, California.

Lisa is from Germany.

Getting ready to serve dinner, buffet style.

Appetizers are on the counter.

Wendy wrote the menu for me on a platter.

Very artistic!

Lil' Smokies, because everyone likes 'em, especially the kids.

They disappear every year. Haha.

Steve and his son, Kyle

26 Pounder.

My "Do Nothing" recipe for cooking a turkey:
1. Loosely stuff the cavity with roughly chopped onions, carrots, and celery, lots of butter and salt and pepper.
2. Rub the entire outside of the bird with soft butter and salt and pepper.
3. Put more roughly chopped onions, carrots and celery in the bottom of the roasting pan with enough chicken stock so that the pan does not dry out.
4. Roast at 400° for the first 45 minutes, then at 325° for a total of about 5 hours. Lower the heat to 300° if it is cooking too fast. Leave the bird alone, don't baste, don't cover, just "do nothing" and then marvel at the beautiful bird when it reaches 165 degree internal temperature. Use a remote thermometer to monitor the temperature.

5. Remove from oven and let it rest.

6. Have a Skin Party.

I believe the secret is to start with a great turkey. This is a fresh Diestel Turkey Ranch Premium Range Grown Broad Breasted Young Hen Turkey.

Tom makes canned cranberry sauce look gourmet.

I had an idea to make a cranberry gelée, but ran out of time.

Tom improvised for me.

I love it!

Tom's Sushi-style (ahi) Cranberry Gelée.

Getting ready for our tradition: THE SKIN PARTY

I guess that skin-lovers will like this ritual, others may cringe. But hey, this is all family and the best of friends. So we can pick the skin together. Nice crispy skin, help yourself! Don't be shy!

Mom and Chip kick off the Skin Party.

Stone and Don.

I think this is the first time Stone participated in the Skin Party.

Mom, Kyle, Stone, Tom, and Lisa

During the Skin Party, I make the gravy.

Once we finish the Skin Party, Chip carves the turkey. Kyle is stirring the creamed corn and Linda and Tom are heating the mashed potatoes.

Pat's heavenly popovers (my personal favorite).

They are also great for breakfast the next day, with a cup of coffee.

Right, Mom?

Mushroom, Leek, Sage Stuffing

I make it with Ciabatta Bread.

Chip serves gravy to Mom.

The Feast!

Red roses from my garden.

Stone makes the place cards the day before.

Gratitude Sharing

We put a place card at every seat at the table and scatter some pens about. During the beginning of the meal everyone is encouraged to write on their card the things they are grateful for this year. We save these cards so friends and family that have been coming to Thanksgiving at my home now have several cards at their setting. It is fun and poignant and sometimes sad to read what we were grateful for in past years. We read our current card out loud and some from the past. We also cherish the cards that have been written by those who are no longer with us.

Gratitude Old and New

"I am grateful to have two nephews and the opportunity to cook with them."

"I am thankful for everything my parents have done for me."

"I am thankful for all the experiences this year. I thank my family and my best friends for all the support they give me, for spending beautiful days with them and for all the love they give me. And I want to thank Kristy, Don, Stone, and Jett for being part of their family, sharing their American-way-of-life, and for giving me the best year of my life. I love you all. Thank you."

"Here's to a healthy 2010."

"I am thankful for my family and friends. I am also thankful that my college applications are almost done. "

"The freedom we have."

"Good friends."

"Good health and old age."

"Having exciting happy moments, lots of them, with my family."

"I'm grateful for my family and friends."

"I am grateful for my lovely daughter-in-law."

"I'm grateful for my job and my life."

"We are thankful for fresh air from the ocean, good earth to grow vegetables, clean water for seafood, and friends to share with."

"I am thankful right now to be sitting among all these lovely people."

"Great food!"

"Thank you for yesterday, today, and tomorrow."

"I am thankful for God."

"I am thankful for this great opportunity to get to know a different country and new people and to be part of a traditional Thanksgiving in America."

"I am thankful to be able to watch the kids grow."

"I am thankful for the lives we live and all our loving friends and kin."

A Thanksgiving Poem

Thanks to all for being so dear
And I hope to see you again next year.

The same faces have again appeared
Along with some new ones which we cheer.
With our friends and family we remain very close
As we celebrate Thanksgiving
With those we love the most.

Happy Thanksgiving!

Later that night, Tom and Jett with Wilson.

Thanksgiving Day Humor: My brother-in-law once shared with us about a year in the past when he was reluctant to eat the Thanksgiving turkey because there were two necks in the cavity. He assumed it was a two-headed bird.

Leftover Day

2009-11-29T19:04:00.000-08:00

LEFTOVER DAY

We are not done yet! It's our traditional Leftover Day. We put all the leftovers on the buffet, add a honey-baked ham and bread for sandwiches, and voila, we have another party on Friday!

Gail brought her famous grilled shrimp.

Put all the leftovers on the buffet. Help yourself! No rules, eat in any order.

Roasted cauliflower with mustard lemon butter, is good at room-temperature too.

The Ham.

Served in this beautiful new platter, a gift from Wendy.

Thanks Wendy, I adore it!

Buffet on Leftover Day

Turkey Sandwich, of course.

We are so fortunate to have such great weather. Leftover Day is from 1 -5 PM, we eat outside in the backyard.

Don, Scott, Lauren, Jett, Mom, Wendy, Gail, Kristy, Tori, and Tom

This year I bought a stack of take-out containers to send everyone home with all the leftovers.

Wilson's Thanksgiving Treat

A Toy Drumstick!

Thanks Lauren!

The Absinthe Ritual

2009-11-24T10:00:00.000-08:00

Absinthe is distilled from a mixture of whole herbs in alcohol. These herbs include grande wormwood (Artemisia absinthium), green anise, sweet fennel and other culinary plants.

Created as a medicinal elixir by a French doctor living in Switzerland around 1792, it achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers where the drink was said to act as an aphrodisiac and stimulate creativity.

The Absinthe Fountain

"Rimbaud's Poison"

"The emerald hour when the poet's pain is soothed by a liquid jewel held in the sacred chalice, upon which rests the pierced spoon, the crystal sweetness, icy streams trickle down. The darkest forest melts into an open meadow. Waves of green seduce. Sanity surrendered, the soul spirals toward the murky depths, wherein lies the beautiful madness - absinthe."

by Peggy Adams Amond about Arthur Rimbaud

The bar at Chaya Downtown in Los Angeles, and our Absinthe Guide (bartender) Victor.

He pours ice water into the absinthe fountain.

Then pours 1 oz. absinthe into the special glass. Places a sugar cube over an absinthe grille or spoon in a saucer and soaks the sugar cube with absinthe.

Traditionally, the sugar cube is not ignited, as purists believe the caramelized sugar detracts from the herbal flavors. Apparently the use of fire in the absinthe ritual is a newer phenomenon was not a part of the custom during the Belle Époque. Sugar is used to cut the bitterness of the strong herbal spirit.

The spoon is placed over the glass and the sugar is lit on fire. As the sugar begins to caramelize, the absinthe water drip is begun.

Ice water from the absinthe fountain spigot slowly drips over the sugar into the glass, extinguishing the flame and melting the sugar and sweetening the absinthe.

L'Absinthe

Edgar Degas

1876

Oil on canvas

The cold water releases the oils from the absinthe, unlocking the powerful anise bouquet, and causing it to louche or cloud up into a light opalescent green. Absinthe is usually diluted in a 1:3 or 1:5 ratio to water. La louche has a symbolic meaning as well - As the water transforms the absinthe, so will the absinthe transform the mind.

La Fee Verte

The Green Fairy is the affectionate French nickname given to absinthe.

Can you spot the green fairy?

Absinthe had been portrayed as a dangerously addictive psychoactive drug. The chemical thujone, present in small quantities, was singled out and blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in most European countries.

Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary spirits. Its psychoactive properties, apart from those of alcohol, have been much exaggerated.

Absinthe’s popularity grew steadily through the 1840s, when absinthe was given to French troops stationed in North Africa as a disease preventative. When the troops returned home to Paris, they brought their taste for absinthe with them. It became so popular in bars, bistros, cafés, and cabarets that, by the 1860s, the hour of 5 p.m. was called l’heure verte (the green hour).

A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. In 2007 French absinthe "Lucid" was the first authentic absinthe brand to be legally imported to the US since the ban in 1912. The absinthe must contain less that 10 mg/kg of thujone to be legally imported. Also that year, the first batch of legally produced absinthe was made in California.

Absinthe produced for consumption outside the US can contain up to 100 mg/kg thujone, like Century Absinth. Some aficionados claim that this is the true absinthe which creates the "effects" cherished by famous absinthe drinkers of the day: Edouard Manet, Paul Verlaine, Arthur Rimbaud, Oscar Wilde, Henri de Toulouse-Lautrec, Vincent Van Gogh, Paul Gauguin, Pablo Picasso, and Ernest Hemingway.

(some information for this post from wikipedia.com)

Black Garlic Risotto with Peas

2009-11-18T07:30:00.000-08:00

Black Garlic Risotto with Peas

Black Garlic

The flavors and texture of black garlic are so unique. It did not taste like I had expected. It was like a garlic candy; sweet, and slightly savory, with subtle garlic notes and a jelly-candy texture. The deep color and flavor is the result of a month-long aging by a special high-heat fermentation process. It has umami flavors of molasses, balsamic vinegar, soy sauce and licorice. For more information and a recent culinary history about Black Garlic, go to blackgarlic.com.

Risotto Recipe

I started with this wonderful olive oil from the California Olive Ranch, 2009 Olio Nuovo, a gift from the Foodbuzz Blogger Festival. It was one of the oils we tasted at Michael Tuohy’s Olive Oil Tasting seminar. We learned from Michael to use this oil now, when it is young. Olio Nuovo: A "living liquid" bottled at time of milling, it has a thick texture and rich flavor.

Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until light golden brown.

Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is almost al dente.

Add sliced black garlic and continue stirring, adding the final stock, until the rice is al dente.

The black garlic gives the rice a deep caramel color.

Cook peas separately, then combine peas with risotto.

Black garlic imparts such interesting and complex flavors to this risotto.

Crispy, juicy pork chop optional.

BLT Quiche

2009-11-14T04:30:00.000-08:00

BLT Quiche

A Quiche Inspired by the Classic

Bacon, Lettuce and Tomato Sandwich

Are you a fan of the BLT?

Bacon, Lettuce, Tomato, Mayonnaise

Served here on Toasted Ciabatta

Caperberries for Garnish

BLT Quiche Recipe

Slice high-quality bacon, cook in a non-stick skillet until cooked through but not crispy. Drain on paper towels and set aside.

Meanwhile sauté finely chopped yellow onion with a small amount of bacon fat until soft and slightly browned. Set aside on paper towels to cool. Combine bacon and onion.

Spray a pie dish with baking spray (cooking spray with flour added). Form pie dough (homemade or store-bought) in the pie dish.

Add bacon onion mixture.

My ratio for quiche custard base is:

5 fresh whole large eggs
2 1/2 cups of warm light cream
1 T flour
salt and pepper

I beat these ingredients with an electric hand mixer.

Pour custard base over the bacon onion mixture. Bake at 350° for about an hour, maybe a little longer, until just cooked through.

Let quiche cool completely to room temperature.

Slice the quiche into wedges before topping with the salad. Top the bacon quiche with tomato wedges and mixed lettuces tossed with mayonnaise or ranch dressing, salt and pepper to taste. A pie server is perfect for serving. This is a great dish for a brunch buffet as it is served at room temperature, it's colorful, whimsical and delicious!

Foodbuzz Blogger Festival in San Francisco

2009-11-11T10:24:00.000-08:00

I left my heart in San Francisco

High on a hill, it calls to me

To be where little cable cars climb halfway to the stars

The morning fog may chill the air, I don't care

My love waits there in San Francisco

Above the blue and windy sea

When I come home to you, San Francisco

Your golden sun will shine for me

Tony Bennett with Judy Garland

The 1st annual Foodbuzz Blogger Festival was a huge success. Congratulations and thank you to the entire Foodbuzz team for hosting this wonderful weekend in San Francisco.

Day 1

Welcome Reception, Hotel Vitale
Taste of San Francisco Street Food Fare, Ferry Building

Day 2

Morning at the Market, Ferry Building
Olive Oil Tasting, Hotel Vitale
Taste Pavilion, at the Metreon
Merlot Tasting, at the Metreon
Foodbuzz Dinner and Awards Ceremony, at GreenLeaf Produce Warehouse by Outstanding in the Field

Day 3

Farewell Brunch, Restaurant LuLu

Day 1

Hotel Vitale Landmark Terrace

Welcome reception with a view of the Ferry Building

Street Food Fare

The Chicharrones Girl

"A one-way ticket to chicharrones heaven."

Rotisserie Porchetta

Heritage’s free range pork loin rolled into the belly with Thomas’s original herb mix with lemon zest. Grilled on the rotisserie for four hours until crispy brown on the outside, succulent on the inside.

Rotisserie Porchetta on Acme Roll

With Curly Cress and Onion Marmalade

Day 2

The Ferry Building

Morning at the Market

Olive Oil Tasting

With Chef and Frontburner Blogger Michael Tuohy

Foodie Friends

Joan of Foodalogue

Giz of Equal Opportunity Kitchen

Lori Lynn of Taste With The Eyes

City View at the Metreon

Taste Pavilion getting ready to welcome 250 bloggers for a food and wine tasting and cooking demonstrations.

Merlot is Back, Baby!

Alder Yarrow, the granddaddy of wine bloggers and proprietor of

Vinography.com guided us through a Merlot tasting.

Pouring Bonny Doon Wines

Father Adam and Randall Grahm, Winemaker

The Stupendous Serpentine Table

Seating 250 People

Crisscrossing North America, Outstanding in the Field's long, linen-draped table beckons adventurous diners to celebrate food at the source. Bringing together local farmers and food artisans, chefs and winemakers, exploring the connection between the earth and the food on your plate. Their mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. More about Outstanding in the Field here.

GreenLeaf Produce Display

Cooking a Gourmet Dinner in a Warehouse

Kudos to the team from Namu Restaurant!

Foodies in a Warehouse

GreenLeaf Produce Warehouse

a terrific venue for a unique and enchanted evening...

Soup Line

Preparing to serve 250 bowls of soup.

The Soup: Mushroom Dashi, Maitake, Shimeji, Enoki

Salad Course
Udon, grilled Monterey calamari in a browned butter ponzu reduction, cucumber, kaiware, frisée & yellow pear tomato with chojang & sesame vinaigrette

Food Photographers

Danny of Kung Food Panda blog

photographing

Mushroom Risotto with Koshihikari Rice

Crispy Maitake Mushrooms

Matt of Mattatouille blog

photographing

Sea Trout Baked with DashiKombu

Fried Garlic, Japanese Curry Powder

Day 3

Build Your Own Bloody Mary

The festival ended with a delicious brunch and build-your-own Bloody Mary bar sponsored by Nature's Pride and Skyy Spirits at Restaurant LuLu. The Farewell Brunch was the perfect ending to an amazing weekend. Besides hanging out with my dear dear friend Father Adam, and getting to meet many awesome bloggers, my next favorite part of the event, being a table setting aficionado myself, was that Outstanding Table! I haven't stopped talking about it! A heartfelt thank you to the folks at Foodbuzz for all your planning and creativity and graciousness. The weekend rocked!

Here I am enjoying Far West Fungi Vol au Vent

from Spencer on the Go

at the Street Food Fare

(photo courtesy of Father Adam)

To all my foodie friends, it was an absolute pleasure to get to know you! Best wishes for continued success with your fabulous blogs. I left my heart in San Francisco, how about you? See you next year!

Foodbuzz Blogger Festival

2009-11-06T06:26:00.000-08:00

1st Annual Foodbuzz Blogger Festival

San Francisco

"We blog, we eat, we cook, we drink. So when Foodbuzz sat down to cook up our first weekend blogger event, we decided to host a festival of networking and collaborating the way foodies do things: over good meals and in good company! You’ll be hands on tasting, eating, drinking, networking and learning all weekend. Meet amazing foodie friends, and return home with awesome experiences to blog about."

To those of you who will be in San Francisco this weekend, I am definitely looking forward to meeting you! We are going to have a blast. I am very excited that my dear friend and great cook, Father Adam will be there too! And to everyone else, I look forward to sharing our experiences when we return. Have a great weekend!

Lori Lynn

Crostini and Other Tasty Appetizers

2009-11-02T19:50:00.000-08:00

Navy Bean Crostini

With Garlic and Roasted Green Chile

Pea and Mint Crostini

Topped with Prosciutto

Pea and Mint Crostini

Topped with Diced Pear

Navy Bean Crostini Recipe

Cook pre-soaked Navy Beans in water with three or four smashed garlic cloves, a bay leaf and salt, until tender. Drain off any water and cool.

These roasted chiles came as a gift from my dear friend Peggy from Denver, where they roast chiles on the street corners in the Fall. I can just imagine the aromas! Peel, seed and stem the roasted chiles, then they are ready to add to the food processor.

Whip 1/2 c. whipping cream to stiff peaks in a food processor. Leave the whipped cream in the processor, change the blade from a whipping blade to a chopping blade, then add beans and garlic cloves (sans bay leaf) and roasted chiles. Puree then salt to taste. Navy beans, garlic, and roasted green chiles made an extraordinarily flavorful spread!

Toast (or grill) sliced baguette. Slice a garlic clove in half. Rub each slice of toasted baguette with a couple swipes of the raw garlic clove, then brush the toast with olive oil. Rubbing the toast with raw garlic gives it a real burst of flavor. Top with the spread. A little herb garnish is nice too.

I am submitting this Navy Bean Crostini to the My Legume Love Affair Event 17th Edition hosted by Sra of When My Soup Came Alive blog. This is a wonderful event that showcases legumes, started by Susan, The Well-Seasoned Cook in January 2008 and still going strong!

It was my pleasure to host the 11th Edition last May, the round-up can be found here. If you love beans, there is no better place to go than My Legume Love Affair for great recipes and inspiration.

Pea and Mint Crostini Recipe

The pea and mint crostini idea comes from Giada De Laurentis. Cook a bag of frozen peas with 1 t. red pepper flakes in water until tender. Drain and cool. Whip 1/2 c. whipping cream to stiff peaks in a food processor, change the blade, add the pea mixture with 1/4 c. fresh mint. Puree until smooth, salt to taste. Giada topped hers with diced prosciutto. We also topped some with diced pears tossed with pear balsamic vinegar. The color of the pea mixture is fabulous!

Shrimp with Blue Cheese Polenta, Chile Oil

Cook polenta, add crumbled blue cheese at the end of cooking. Salt and pepper to taste. Spread polenta mixture in a shallow dish. Chill, then cut out rounds with a cookie cutter.

Sauté peeled deveined shrimp in a little butter and olive oil, finish with salt and pepper to taste.

Dust polenta rounds with flour, sauté in butter until slightly crispy.

Char red chiles on a grill or under a broiler. Peel and seed. Put chiles in a food processor, stream in olive oil taking care not to over blend.

The roasted red chile oil gave a nice kick to the shrimp. Homemade chile oil was worth the effort. For extra cheesy bites, place a small slice of blue cheese on the polenta, then top with the shrimp and chile oil.

Date Wrapped Bacon Bundles

Two ingredients, lots of flavor! Roll bacon around a pitted date, secure with a toothpick and bake at 375° turning once, until the bacon is crispy. These were a big hit!

Sunken City Supper Club Appetizers

For our Sunken City Supper Club event a few weeks ago (posted here and here) we wanted to serve a nice variety of not-too-complicated appetizers as our guests arrived. We wanted a range of flavors, colors and textures. The Dates Wrapped in Bacon Bundles were sweet, smokey, and salty. The Crostini was colorful, crunchy and creamy. The Polenta with Shrimp was cheesy, spicy and crispy. We had vegetarian, seafood, and bacon appetizers. They were easy to pick up with the hands, we simply provided cocktail napkins, as the guests mingled before dinner. It worked.

Gail and Marlene plate the appetizers.

Barry Anthony of The Swing Of Things band getting ready to play at the Sunken City Supper Club.

Until the next get-together of the Sunken City Supper Club, I leave you with another one of the band's light-hearted and breezy performances:

The Swing of Things performing Nat King Cole's first hit record recorded in 1944, Straighten Up and Fly Right.

LA Harbor College Culinary Arts Program

2009-10-30T19:01:00.000-07:00

I had the absolute pleasure of attending a dinner presented by the Students of the Culinary Arts Program 3rd Semester Class at Los Angeles Harbor College last night.

The menu was seasonal, innovative, ambitious and well-executed. The service was delightful. It was wonderful to tour the kitchen and the new bakery, and to meet the faculty and administration of the College. Above all, it was especially refreshing to witness the passion and commitment of these students.

The Dining Room is a Converted Faculty Lounge

5 Course Menu Gastronomique

Grilled Maui Gold Pineapple, Jicama,

Red Onion & Grapefruit Salad

Timbale of Cured Salmon

Spiced Pumpkin Soup

Broccoli Soup

Apple Sorbet with Sauternes

Braised Wagyu Short Ribs

Chateau Bliss Potatoes

Grilled Asparagus

Creme Brulee & Burgundy Poached D'Anjou Pear

Cinnamon Tuille

Plating the Salad Course

The Colorful Salad

Soup Shooters

Spiced Pumpkin & Cream of Broccoli

Apple Sorbet Palate Cleanser

Main Course

(the sauce, made with veal bones and reduced for many hours, was exceptional)

Myra serves Cheryl the Dessert Course

Tonight Myra was a server, earlier in the day, she was a pastry chef, and was on the team that prepared this dessert. Her specialty was the cinnamon tuilles, which were excellent.

Dessert Course

Kudos and best wishes to the aspiring chefs and restaurateurs for your hard work and dedication. The entire meal was delicious! It was a real pleasure to experience your creativity. Bravo!

Here, Natalie enjoys the apple sorbet. I was a guest of faculty member, Cheryl and her mother, Natalie. Thank you ladies for a fun and very inspiring evening.

Chef Giovanni Delrosario recognizes the team.

Los Angeles Harbor College offers a 2 year degree in Culinary Arts, as well as 12 and 24 unit certificates in the field. For more information please visit LAHC.edu.

If you are in the Los Angeles area and want to support this valuable local program please call 310-233-4556 for reservations. Dinner starts at 6 PM and concludes at 7:30 PM. The dinners will be held every Thursday evening though December 3rd. Chef Giovanni shared with us that next week's main course is a braised lamb shank. Both Natalie and I think that sounds great! See you there?

Komo Gway Oysters Rockefeller

2009-10-28T23:59:00.000-07:00

Oysters Rockefeller

With Komo Gway Oysters

The original Oysters Rockefeller recipe created by Jules Alciatore in 1899 at Antoine's Restaurant in New Orleans remains a secret to this day. Since no one outside of Antoine's knows the exact recipe, there are hundreds of variations. Fresh oysters, assorted greens, toasty breadcrumbs...it's hard to go wrong with any combination!

Komo Gway

Komo Gway Oysters are cultured in the clean, clear waters of Baynes Sound, British Columbia, Canada, using sustainable methods. Pentlatch Seafoods Ltd., a company wholly owned by the K’ómoks First Nation, produces Komo Gway Oysters within their traditional territory.

Komo Gway, “Ruler of the Undersea”

Pentlatch Seafoods Ltd. honors the Legend of Komo Gway by ensuring, above all, the sustainability of the sea and its creatures by seeding, annually, millions of Manila Clams and Pacific Oysters on their beaches. To further ensure the sustainability of the marine resources, they have also implemented an Environmental Stewardship Program that supports the continuation of clean marine waters within their traditional territory. The mission statement is “CLEAN WATER Our Responsibility, Our Legacy” which ensures sustainability of resources and their legacy to future generations.

I just recently discovered these oysters at the Ports O' Call fish market. They are heavenly! Plump, with a clean, crisp, slight cucumber flavor. And not too difficult to shuck either!

Taste With The Eyes'

Oysters Rockefeller

Blend baby spinach, fresh tarragon leaves, rough chopped scallions, and a small amount of panko bread crumbs in the small bowl of a food processor. (Other recipes include ingredients such as parsley, celery, celery leaves, chervil, watercress, and some omit the spinach).

Sauté the spinach mixture in butter for just a few minutes. Add a splash of Pastis, Paprika Piquant (hot paprika), and salt to taste. Set aside to cool.

Mix equal parts Parmesan and panko breadcrumbs together, add Paprika Piquant to taste. (Some recipes include cheese, others do not).

Fill the bottom of an ovenproof pan with Kosher or rock salt. Nestle fresh shucked oysters into the salt. Top each with the spinach mixture. (Some recipes add crumbled bacon atop the spinach mixture).

Then top with breadcrumb mixture. Bake at 450° for about 12-14 minutes until the breadcrumb mixture is golden brown.

The Rich Theme

For a little extra Rockefeller richness, I top each oyster with a small dollop of creme fraiche.

"We trust that you will be pleased with the riches from our lands."

K’ómoks First Nation

According to legend, it is said that an Antoine's customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!"

John Davison Rockefeller (July 8, 1839 – May 23, 1937) was an American industrialist. Rockefeller revolutionized the petroleum industry and defined the structure of modern philanthropy. In 1870, he founded the Standard Oil Company and aggressively ran it until he officially retired in 1897. As kerosene and gasoline grew in importance, Rockefeller's wealth soared, and he became the world's richest man and first American billionaire. (from wikipedia)

Oysters Rockefeller Soup

2009-10-26T18:23:00.000-07:00

Oysters Rockefeller Soup

Garnished with a Fresh Shucked Oyster,

Butter Lettuce, Creme Fraiche, and Salmon Roe

Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often spinach or parsley, cheese, a rich butter sauce and bread crumbs) and are then baked or broiled.

The dish was created in 1899 at the New Orleans restaurant Antoine's by Jules Alciatore, son of the restaurant's founder. It was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. (from wikipedia)

Sunken City Supper Club

The Soup Course

In the previous post I was so excited to share the debut of our Sunken City Supper Club: A place to mingle with friends and neighbors - to enjoy the camaraderie, great food, wine, and perhaps a little dancing to the awesome intimate jazz standards performed by Barry Anthony and Bill Ryan. Their band is The Swing Of Things.

I hope you have a couple of minutes to enjoy The Swing Of Things as they perform "I've Heard That Song Before." The song, popular in 1942, is just so fun and lovely, it can put anyone in a good mood...

Our Oysters Rockefeller Soup Recipe

Puree a small onion, 1/2 bunch parsley, 3 scallions, and 3 large leaves of butter lettuce in a food processor. Add a pound of fresh spinach and continue to puree to a uniform consistency.

Melt 4 T. butter in a saucepan, add 4 anchovy filets stirring until dissolved. Add the vegetable puree and cook for 10 minutes over medium heat. Add 3 T. lemon juice and 3 T. flour.

Stir in one bottle clam juice, 1 c. chicken stock, 2 T. Worcestershire sauce. Bring to a boil. Lower the heat, add 2 c. heavy cream and grated nutmeg.

Finish with 1/2 c. grated Parmesan cheese, salt and pepper to taste. Just before serving add a splash of Pastis and the liquid from the shucked oysters.

Garnish with shredded butter lettuce, a fresh shucked oyster, a small dollop of creme fraiche and salmon roe or caviar of your choice.

The initial idea for this recipe came from Barbara Kafka's excellent soup cookbook, Soup A Way of Life.

Slide the fresh oyster onto the butter lettuce.

A soup inspired by a secret legendary old New Orleans recipe was the perfect one for the first Sunken City Supper Club dinner.