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.
Continue reading “WANTED: Tofu Salad à la Provençal”
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.
Continue reading “Hey Dads! The Perfect Complement To Your Grilled Fish”
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.
Continue reading “Copper River Sockeye Salmon, Pink Peppercorns”
Branzino Sotto Sale, Salmoriglio
Whole Salt-Baked Mediterranean Sea Bass
with an olive oil-lemon-garlic herb sauce with red chiles
Continue reading “Branzino Sotto Sale, Salmoriglio”
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.
Continue reading “What are you wearing today?”
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.
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 entry, Asian Pizzette, it’s not too late to vote here!
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…
Continue reading “Light and Lovely Pea & Mint Omelette”
Grilled King Trumpet Mushrooms & Shishito Peppers on Rosemary Skewers
Baby Spinach and Rosemary Roasted Golden Soybeans
Toasted Sesame Oil & Tomato Water
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!
Continue reading “Blog is 3! Celebrating with King Trumpets and Shishito Peppers!”
Alaskan Copper River King Salmon was selling at our nearby market for $40/lb. The local Whole Foods fishmonger told me that their store was not carrying Copper River this year because it was too expensive. Luckily we discovered another fabulous source for King Salmon (aka Chinook): Youngs Bay, Oregon. Copper River King Salmon is still a treat, the world’s finest salmon, the ultimate fish luxury due to its very high oil content stored for the long journey in pristine icy waters. But the less expensive Youngs Bay does come in a very close second…
This past Saturday I shared a recipe for a steamed filet of Salmon with Meyer Lemon Cream. Before steaming a filet, the skin must be removed. Here, the skin removed from that filet is made into a spicy crunchy chopped salad. Youngs Bay Chinook may be less expensive, but it’s not cheap, so we don’t want to waste any bit of it!
Continue reading “Blackened Salmon-Skin Chopped Salad”
Fresh Youngs Bay Spring Chinook Salmon
Baby Spinach, Meyer Lemon Wheels,
Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives
Meyer Lemon Cream, Parsley Garnish
“The quality of the Youngs Bay Spring Chinook is comparable, if not superior to the fabled Copper River king salmon,” says Michael Morrissey, Ph.D., director and professor, Oregon State University Seafood Laboratory.
Youngs Bay is a body of water just west of Astoria, Oregon near the mouth of the mighty Columbia River. I am so excited to have discovered this fabulous salmon with its high (good) fat content, rich flavor and firm texture – and it’s less expensive than Copper River salmon!
We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream… For this salmon salad the lemons are sliced thin – the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).
Continue reading “Steamed Salmon & Spinach Salad, Meyer Lemon Cream”