Woodsy Shiitake & Black Kale Soup

shiitake soup
Shiitake, Black Kale, Tofu & Seaweed Soup
Sesame, Scallion, Sriracha Garnish

Woodsy. Earthy. Deep.
This is one intense vegan soup that offers full epicurean contentment.

Flavor profile:
meaty shiitake mushroom, robust kale, subtly sweet ocean-y wakame seaweed,
toasty sesame oil, tangy hot sriracha
Aroma profile:
heady, intense, wet forest, earthy
Texture profile:
steamy broth, chewy kale, silky shiitake, slippery wakame, spongy tofu, crunchy sesame seed
Color profile:
deep dark broth, midnight-green wakame and kale, spring-green scallion, electric red sriracha

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Crispy-Skin Cod, Ginger Braised Bok Choy

sustainable black cod
Crispy-Skin Local Sustainable Black Cod
Ginger Braised Baby Bok Choy
Garlic Chive Blossom Garnish

This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.

The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and  a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.

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WANTED: Tofu Salad à la Provençal

Tofu Salad à la Provençal

Tofu Salad à la Provençal
Heirloom Tomato, Tofu, Olive, Sweet Pepper, Scallion, Anchovy, Mitsuba
Garlicky Tamari Vinaigrette

WANTED:  Colorful summer salad recipes with flair! Drab dull ordinary salads need not apply. Does your salad have what it takes?  One that incorporates esoteric flavors and uses summer crops at their peak. Will it make us feel satisfied on the hottest dog days? We’re looking for salads that go well with cold-dry-pink-wine. Must be full-flavored, nothing wimpy! Willing to experiment. Unlimited opportunity. Apply soon, before summer passes us by.

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Hey Dads! The Perfect Complement To Your Grilled Fish

grilled mahi mahi
Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad

Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.

They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.

And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.

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Copper River Sockeye Salmon, Pink Peppercorns

copper river sockeye, copper river salmon, pink peppercorns

Pan-Seared Copper River Sockeye Salmon, Pink Peppercorns
Blistered Shishito Peppers

The celebration continues! Taste With The Eyes is 4-years-old and we’re splurging with Copper River Salmon. The most expensive fresh salmon is only available for about four weeks of the year, from mid-May through mid-June, when the King salmon swim up the Copper River in Alaska to spawn. At our local Bristol Farms Market, Copper River King Salmon was selling for $50/lb.! At $50/lb. the 8 oz. filet in the photo above would have cost $25. Market factors such as commercial harvest, supply and demand, plus the cost of oil have pushed the price from $40 last season to this all time high of $50.

Even for the crème de la crème of salmon, this price is out of range for most people (myself included). In fact, after speaking with the fishmonger at the market, I learned that they were unable to sell their entire shipment of Copper River King at that price, and some had tragically gone to waste. The good news was that Copper River Sockeye sales went way up, as folks were introduced to this smaller, more plentiful species of salmon. Some say that sockeye has the truest pure salmon flavor and is preferred by aficionados.

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Branzino Sotto Sale, Salmoriglio

branzino salmoriglio

Branzino Sotto Sale, Salmoriglio

Whole Salt-Baked Mediterranean Sea Bass
with an olive oil-lemon-garlic herb sauce with red chiles

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What are you wearing today?

Heart Healthy Spinach Salad
Tahitian Lime  Vanilla Vinaigrette
Honey Mandarin, Avocado, Roasted Almond

What are you wearing on Feb. 4?
We, the Ladies of Alpha Phi, suggest something red!
Feb. 4 is National Wear Red Day

Please join us along with the Alpha Phi Foundation, the American Heart Association, and other fine organizations in supporting women’s heart health.

Beginning on National Wear Red Day—Friday, February 4, 2011—millions will help spread the critical message that “Heart Disease Doesn’t Care What You Wear—It’s the #1 Killer of Women.” The Red Dress, the national symbol for women and heart disease awareness, was created by The Heart Truth in 2002 to deliver an urgent wakeup call to American women. Everyone can participate in the national movement by wearing their favorite red dress, shirt, tie, Red Dress Pin, or another red accessory.

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The Chanterelles

Heart Healthy Chanterelle Scramble with White Truffle Oil

Cantharellus formosus, the Pacific golden chanterelle, from Oregon
gorgeous golden-orange color
a distinctly fruity aroma
a mild peppery flavor
funnel shaped with ridges instead of gills

  • Sauté finely chopped onion in olive oil.
  • Add cleaned sliced chanterelles, sea salt & fresh ground pepper, and sauté until lightly cooked all the way through.
  • Add minced garlic, cook for about a minute more.
  • Add a splash of dry white wine.
  • After the wine has completely evaporated, add egg beaters or beaten fresh egg whites.
  • When the eggs are barely cooked through, transfer scramble to a plate.
  • Lightly drizzle with White Truffle Oil and a bit more sea salt and fresh ground pepper to taste.

The Chanterelles

When we were fourteen years old, my girlfriends and I formed a little song & dance group. We called ourselves The Chanterelles. After school and all summer long we would just practice in Wendy’s basement, for no particular performance.

We were so into Motown.

Knew every word to every Supremes song, my baby love! Went crazy seeing The Temptations in concert at the (long gone) Mill Run Theater-in-the-Round in Niles, Illinois. I was in love with Melvin Franklin, the bass singer with the Temptations. His signature line “and the band played on…” delivered in his deep deep sexy voice sent my fourteen-year-old self into fits.

(that’s Melvin on the far left)

Our Favorite Double Album:  Diana Ross & The Supremes Greatest Hits

Our Favorite Song to Sing Along:  Ball of Confusion by The Temptations

Our Favorite Dance Routine to:  I Want You Back by The Jackson 5

(artist shots borrowed from wikipedia here and here)

It wasn’t until almost a decade later that I found out that we had named our group after a fungus.

Project Food Blog
Voting for the current challenge ends at 6 PM Pacific Time, Thursday October 21st.
If you are a fan of my latest entryAsian Pizzette, it’s not too late to vote here!

Light and Lovely Pea & Mint Omelette

Extra-Fluffy Egg Whites/ Petite Peas/ Fresh Mint/ Fruity Olive Oil

Thank you so much for your kind words and congratulations on the 3rd Anniversary of Taste With The Eyes. I hope you had a chance to leave a comment on the Blog is 3! Celebrating with King Trumpets and Shishito Peppers! post for an opportunity to win a copy of the truly remarkable Charlie Trotter’s Vegetables. (It’s not too late! Simply leave a comment on that post by June 24th). Trotter has a passion for vegetables and his ingenious pairings and presentations are works of art.

GIVEAWAY – CHARLIE TROTTER’S VEGETABLES

Now, about this light and lovely pea & mint omelette…

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Blog is 3! Celebrating with King Trumpets and Shishito Peppers!

Grilled King Trumpet Mushrooms &  Shishito Peppers on Rosemary Skewers
Baby Spinach and Rosemary Roasted Golden Soybeans
Toasted Sesame Oil & Tomato Water

Pleurotus eryngii
King Trumpet Mushroom also known as King Oyster, Eryngii, Pleorote du Panicaut,
Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello

Taste With The Eyes is 3 years old!

Cooking, photographing, writing, then ultimately sharing my culinary adventures on Taste With The Eyes is a source of much joy for me. This little food blog is an ongoing learning experience, a terrific creative outlet, and a source of pride. It has opened doors and provided new opportunities. It is the means with which to connect with fellow foodies, and a wonderful way make new friends with various interests and passions from all around the globe. I am grateful to have the opportunity to share food and ideas and experiences with you.

Reading your blogs provides an awesome source of inspiration, a conduit of creativity, and a heartfelt connection through your personal stories. Your enthusiasm is infectious. I cook, dine, laugh, and cry with you.

Your kind, knowledgeable, clever, and sometimes funny comments are deeply appreciated. I learn so much from you, way beyond food and cooking. You amaze and inspire me.

I thank you from the bottom of my heart!

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