Cloud Egg Avocado Toast with Wild Arugula

Cloud Egg Avocado Toast with Wild Arugula

Celebrating 10 Years of Taste With The Eyes
with
Cloud Egg Avocado Toast with Wild Arugula

Captured in the image above are many of the signature elements that have made Taste With The Eyes what it is today. In honor of the 10 Year Anniversary, I present this satisfying and sunny Cloud Egg Avocado Toast as a reflection of my site. It is my hope that the dishes continue to delight and inspire you for years to come. Thank you so much for all your support.

EDIBLE FLOWERS: Edible flowers have been a passion of mine for a long time. Taste With The Eyes has a complete section dedicated to edible flowers. Various flowers have their own characteristics, the flavor of the flower absolutely must harmonize with the dish. A few years ago on Pinterest, I saw a stunning chocolate cake adorned with pretty purple flowers, unfortunately, those flowers were society garlic blossoms…you can imagine the fail there.

DINNERWARE: I am admittedly addicted to dinnerware and usually appreciate a simple clean photoshoot with no fussy elaborate props. Here we have just a cup of strong coffee, a little pot of thyme, and one of my million plates or bowls. These white, scalloped-edge dinner plates with raised dots are the newest in my collection.

FIREPLACE HEARTH: Many of the dishes are photographed on my fireplace hearth. It is made of brick and it is old, and is just a few steps from my kitchen. Lots of food photographers hunt for the perfect background…I am so fortunate that mine is built in.

SOMETHING INTERESTING: We love avocado toast but it is everywhere. So I jazzed it up with a cloud egg. Now cloud eggs might be a fad, but they make a really neat presentation. The whites and yolk are separated, then the whites are whipped and baked to a spongy consistency. The yolk is added after 5 minutes, the result – warm and runny.

FROM MY GARDEN: When the arugula plant starts to flower, the leaves become more intense in flavor – so spicy and peppery. Adding arugula flowers (which taste like the leaves but a bit milder) is another neat way to use arugula in the dish.

SOMETHING LOCAL: The toast is from our local artisan Baltic Bakery. Made of rye, wheat, and whole grains…and no sugar. I am not opposed to sugar but I don’t want it in my bread. It is difficult to find an unsweetened bread – be it sugar, molasses, or honey at the supermarket. I am so happy to give a shout-out to this authentic bakery. Locals can purchase this Bavarian Country Style Bread at Darko’s Meat Shop in San Pedro.

PHOTOGRAPHY AND FOOD STYLING: First of all, the dish must be delicious (no matter how pretty the picture) in order for me to share it on Taste With The Eyes. Next, it does have to look good…we taste with the eyes first, after all!

Cloud Egg Avocado Toast with Wild Arugula

FIRST POST: Hundreds of thousands of food images later, here I am. What began on a lark  in 2007 has turned into an absolute passion. Back then when food blogging was relatively new, I came across “the first foodblog I ever read” and thought, hey, I have recipes and restaurant experiences to share too. That is how Taste With The Eyes was born. On June 10, 2007, I created a blog and taught myself how to upload my first photo. It was a picture of our family’s dinner at (my hero) Charlie Trotter’s Kitchen Table (that’s me on the right). I never imagined that my new hobby would “blossom” the way it has over these 10 years!

Charlie Trotter's Kitchen Table

HOW TO MAKE CLOUD EGGS

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healthy & light: zucchini “pappardelle” with avocado “cream”

healthy & light: zucchini "pappardelle" with avocado "cream"

healthy & light: zucchini “pappardelle” with avocado “cream”

In preparation for my kitchen remodel next month, I was speaking with one of the designers at the kitchen showroom …I wanted to show her the remodel of my bar area from last summer so I pulled up my blog post titled “Construction Dinner.” In addition to photos of my bar remodel, the post also contains a recipe for Orecchiette with Warm Avocado Cream. While interested in the bar, she was also intrigued by the avocado cream. She loved avocado but was trying to keep carbs to a minimum. So I suggested to try it with zucchini instead of pasta. If I was suggesting she try my recipe, I thought that I had better test it myself first!

Stephanie – definitely try it with the zucchini!

zucchini “pappardelle” with avocado “cream” recipe

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A Farmers Market Dinner Featuring Salmon & Truffle Cream

farmers market dinner

Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette

Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.

The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…

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Construction Dinner

Orecchiette, Avocado Pasta Sauce
Orecchiette with Warm Avocado Cream

The dilemma was how to add more kitchen counter space for prepping, cooking, and cleaning while keeping the integrity of the 1951 style, leaving the character of the original design unchanged without knocking out any walls. My friend Kirk had a brilliant idea to convert the adjacent room, which had been used as a bar, into an extension of the kitchen.

My home is a unique style for Southern California, the charming Cape Cod is an East Coast design – a style adapted to the stormy New England weather. Common features include: a steep sloping roof, chimney with fireplace, dormers, multi-pane double hung windows, shutters, constructed of wood and covered in wide clapboard, having a symmetrical appearance with the door in center, center-hall floor plan, and hardwood floors.

This remodeled room may have originally been designed for use as a breakfast nook sixty years ago. Now, it is an extension of the cooking area, with a stainless steel sink and 9 extra feet of counter space!

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Summer’s Chilled Soup ☆ STAR ☆

chilled summer soup for entertaining

Chilled Marcona Almond & Poblano Chile Soup with Sherry
Crab Salad Pillar with Avocado
Diced Watermelon, Feta and Mint
Borage Blossom Garnish

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. June’s summery theme is CHILLED SOUPS.

The chilled almond & chile soup has been a favorite here for over a decade – a STAR of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using sweet Spanish Marcona almonds and dry Spanish sherry. The basic soup can be simply garnished with bay shrimp or a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and build the crab pillar, your guests will be delighted.

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Fiddlehead & Flower Month-of-May Salad

fiddlehead fern salad, edible flower salad
fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

  • marigold – bright orange petals, some with red tips
  • johnny jump up – small purple petals
  • nasturtium – large orange flower
  • pansy – large dark violet-purple flower
  • borage – tiny blue petals

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