Lemon Butter Spaghetti Tower with Caviar

Lemon Butter Spaghetti Tower with Caviar, Creme Fraiche, Chives

Lemon Butter Spaghetti Tower with Caviar
Crème Fraîche, Chives

Taking little sturgeon eggs to new heights, the usual suspects are combined in an unusual presentation. Spaghetti is tossed with lemon butter and twirled into a tall tower. Chives and crème fraîche make their predictable appearance then the pasta is crowned with a most heavenly California caviar. It’s definitely a special occasion pasta dish.

Lemon Butter Spaghetti Tower with Caviar Recipe

Continue reading “Lemon Butter Spaghetti Tower with Caviar”

Sole Meunière à la Julia Child

Sole Meunière à la Julia Child

Sole Meunière à la Julia Child

Joyeux Anniversaire Julia Child! Today would have been Julia’s 105th birthday. It has been a tradition to celebrate her birthday here on Taste With The Eyes for the past 10 years.

Julia Child Birthday
Rouen, France – Novembre 1948

Please join me as I re-create Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948. I originally wrote this post back in 2007. I resurrect it every year in August, with some minor changes, to celebrate Julia Child’s birthday. This year I am including her recipe for Sole Meunière.

The text is as she describes her meal to us in My Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006. The re-creation photographs are ones that I have taken on my travels; some are from France, others from California, a couple are shot in my own home. I use the sepia tone to give the images the feel of a single place almost 70 years ago.

Come, let’s travel back in time and enjoy French food and revel in its perfection via Julia…

Julia Child’s First Meal in France and Sole Meunière

Continue reading “Sole Meunière à la Julia Child”

Grilled Oysters with BBQ Sauce, Bacon, Bleu Cheese

How To Grill Oysters

Grilled Oysters with BBQ Sauce, Bacon, and Bleu Cheese

Are you ready for this? Grilled Oysters with BBQ Sauce and Bacon and Bleu Cheese? Crassostrea Gigas (Pacific Oysters) from Oregon’s Netarts Bay  have plump tender meats with a clean-salty pronounced flavor, and a lingering finish.

Their deep cups makes them great for grilling. So fire up the grill and cook the oysters with the cup side down to retain the juices until they snap, crackle, and pop!

Carefully shuck these chubby bivalves then sprinkle with a generous mouthwatering portion of crumbled bacon and bleu cheese. A drizzle of smoky sweet tangy spicy BBQ Sauce will pull it all together for one big bold amazing mouthful. Let’s do it.

How To Grill Oysters

Continue reading “Grilled Oysters with BBQ Sauce, Bacon, Bleu Cheese”

Fluke, Cucumber, Candied Orange

Fluke, Cucumber, Candied Orange

Fluke, Cucumber, Candied Orange
Thai Chili, Scallion, Olive Oil, Lemon

There is beauty and simplicity in this raw dish. It is a balancing act of sweet and savory, fiery chili and chilly fluke, white fish and colorful accompaniments, rich buttery oil and sour lemon juice, crunchy cucumber and chewy candied orange.

A member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice. Candied orange slices bring a sweet-tart unexpected counterbalance to the dish.

Fluke Crudo Recipe

Continue reading “Fluke, Cucumber, Candied Orange”

Hibiscus-Rose Infusion aka Agua de Jamaica y Rosas

Hibiscus-Rose Infusion aka Agua de Jamaica y Rosas

Hibiscus-Rose Infusion aka Agua de Jamaica y Rosas

Ladies, are you looking for the perfect non-alcoholic summer beverage to complement your offering of those Southern French Rosés and Pink Champagnes at that upcoming soirée?

Meet Agua de Jamaica y Rosas. This gorgeous-hued, refreshing hibiscus-rose infusion is tart and sweet with a dreamy rose perfume. Your girlfriends will be delighted with this heady flower elixir!

Hibiscus-Rose Infusion Recipe

Continue reading “Hibiscus-Rose Infusion aka Agua de Jamaica y Rosas”

Kiwi Strawberry Pavlova, Lime Coconut Yogurt Whipped Cream

Kiwi Strawberry Pavlova, Lime Coconut Yogurt Whipped Cream

Kiwi Strawberry Pavlova
Lime Coconut Yogurt Whipped Cream

Oh how I wish I could ask my mother about the history of the beautiful vintage candy dish pedestals that I inherited. I don’t know their age but I vaguely remember them appearing on special occasions in my childhood, piled with individually wrapped little fruit candies…

Enamored of these pedestals, I’ve photographed them with two dessert recipes this week alone. Leaning much more to the savory side, this just might be the first time in ten years for back-to-back sweet recipes on Taste With The Eyes. Both the Pavlova and the Vegan Cheesecakes feature fresh fruit, are gluten-free, and couldn’t be more delightful for summer entertaining.

Pavlova is a charming meringue-based dessert named after prima ballerina Ánna Pávlova. It is typically filled with whipped cream and fresh fruit. I give the whipped cream extra pizzazz by blending the cream with tangy yogurt and flavoring it with coconut and lime. The synergistic colors and flavors of kiwifruit and strawberries result in a dessert almost as captivating as the ballerina herself.

Kiwi Strawberry Pavlova Recipe

Continue reading “Kiwi Strawberry Pavlova, Lime Coconut Yogurt Whipped Cream”