Sweet Spicy Eggplant & Shishito

sweet spicy eggplant shishito
Japanese Eggplant & Shishito Peppers
Sweet Spicy Soy Glaze
Crispy Garlic & Chopped Peanut Topping
Chinese Chive Blossom Garnish

Back in August we had a most memorable meal at Wolfgang Puck’s Chinese Restaurant WP24. One of the many noteworthy side dishes was called “Hunan Spicy Eggplant, Roasted Shishito Peppers, Chili, Crisp Garlic.” Wanting to serve something similar at a recent dinner party but having no recipe, I decided to create my own interpretation of Wolfgang’s excellent side dish. It was a hit.

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steamed sablefish in bok choy, shiitake, NAVY bean emulsion

steamed sablefish in bok choy, shiitake, navy bean emulsion
steamed sablefish with sautéed shiitake
wrapped in bok choy leaves
over NAVY beans, mung bean sprouts, kizami shoga
NAVY bean emulsion, society garlic blossom garnish

uss abraham lincoln

uss abraham lincoln cvn-72
nimitz class nuclear-powered aircraft carrier
commissioned november 1989
docked in the port of los angeles

For five days I could see the “island” of the Nimitz class aircraft carrier USS Abraham Lincoln from my kitchen window. An aircraft carrier’s “island” is the command center for flight-deck operations, as well as the ship as a whole. The island is about 150 feet tall, but it’s only 20 feet wide at the base, so it won’t take up too much space on the flight deck. The top of the island is outfitted with an array of radar and communications antennas.

She is a jaw-dropping sight – at 1092 ft. (over 3 football fields long), 252 ft. wide, weighing 100,000 tons, she accommodates approximately 70 aircraft. She is powered by two nuclear reactors which enable her to operate continuously 20 years without refueling. Her life span is an estimated 50 years. The USS Abraham Lincoln is the first aircraft carrier to be docked in the Port of Los Angeles in more than 20 years. Her visit here is the inspiration for my dish, featuring NAVY beans…

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spicy pickled cucumber, wakame, garlic blossom

pickled cucumber, wakame
japanese cucumber, wakame, serrano pepper
sea-flavored sweet & sour garlic marinade, toasted sesame seed
society garlic blossom garnish

Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment that offers a refreshing counterpoint to grilled meat, poultry or fish. Crunchy Japanese cucumber, fiery serrano chile, and briny silky wakame combine to make a cool & spicy restorative hot weather side dish.

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Foodbuzz 24×24: Hello Summer! A Meal with Edible Flowers in Every Course

summer-table-setting, garden table
Hello Summer!
A Meal with Edible Flowers in Every Course

lemon salad violas

Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.

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Entertain with Gelée!

Caprese Verrine with Heirloom Tomato Gelée, Burrata Cheese, Olive Oil, Basil

Camembert with Edible Flower Wine Gelée

Espresso Gelée with Coffee Liqueur Cream

Entertain with Gelée!
Another dinner party at Lori Lynn’s, but this one starts off differently…my friends join me in the kitchen as we film the first ever video for Taste With The Eyes. On the menu is a gorgeous Camembert Cheese decorated with Edible Flower Wine Gelée to be served with grilled bread as an appetizer. Our Sunken City Supper Club signature amuse bouche, the Caprese Verrine, kicks off the dinner as a vibrant 2 oz. bite. And for dessert, we serve a petite 3 oz. Espresso Gelée topped with Coffee Liqueur Cream.

All three gelée incarnations are perfect for entertaining with their enigmatic texture, the shimmering gelatin captures the essence of the flavor and melts in the mouth. They are easy to prepare, easy on the pocketbook, and feature a unique presentation that is certain to delight. They’re most likely not something your guests are preparing every day at home…

I couldn’t wait to start this project. We had a blast making the video! With my dearest friends encouraging me while we filmed the video, sipping Champagne, they gave their best advice: Fix your bangs! Look at the camera! Don’t look at the camera! Talk slower! Talk faster! Smile! CUT! This was a riot! And the dishes, they speak for themselves.

After the final cut Chip asks, “Can I taste it?”

You bet!

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Squash Blossom Tortillas

How to Make Squash Blossom Tortillas

The response to my quesadillas florales post last Sunday (here) has been overwhelming! Thank you so much for your kind words and enthusiasm! I thought I would show another variation of tortillas florales, by using a flor de calabasa (squash blossom). In addition to being quite pretty, the blossom does add a nice hint of squash flavor to the tortillas.

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