Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace

Quinoa Corn Timbale, Turnip Confit, Broccoli Rabe, Shiitake, Fried Sage, Demi-Glace

An Earthy Autumn Meal in a Bowl

Quinoa Corn Timbale, Turnip Confit,
Broccoli Rabe, Shiitake, Quail Egg, Fried Sage, Demi-Glace

This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.

He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”

Turnip Confit Recipe

Turnip confit recipe

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Spring Bliss: Sugar Snap Pea, Avocado, Tomato, Mint

spring bliss soup, sugar snap pea soup, chilled pea and mint soup

Chilled Sugar Snap Pea & Mint Soup
Mashed Avocado with Lime, Tomato Concassé with Shallot
Fresh Mint, Chili Oil & Creme Fraiche Garnish

A vendor at the Farmers’ Market was handing out samples of fresh-from-the-vine sugar snap peas. Telling people just to eat them as is, no cooking necessary. They were sweet & exploding with flavor, crunchy, the color of spring. Few of us could pass up buying a basket or two. Once home, I turned to my favorite vegetable cookbook Charlie Trotter’s Vegetables for inspiration: Sugar Snap Pea Soup. A simple and refreshing chilled soup. With avocado for richness, tomato for sweet acidity, mint for brightness. Spring. Bliss.

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Resplendent Baby Golden Beet Salad

golden baby beet salad
Roasted Baby Golden Beet, Gala Apple, Kumquat
Raw Sheep’s Milk French Roquefort, Pistachio
Dandelion, Butterhead, Roasted Poblano Vinaigrette
Tricolor Viola & Wild Mustard Flower Garnish

Roasted tarragon-scented sweet soft baby golden beets are paired with tart-crisp apple, bitter-spiky dandelion, creamy-smooth butter lettuce, zingy kumquat, tangy Roquefort, rich pistachios and a playfully-spicy poblano chile vinaigrette. It’s a very refreshing, harmonious, and somewhat surprising salad – which I submit to this month’s 5 Star Makeover Cooking Group Challenge featuring BEETS.

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. It continues to be a great source of inspiration and my absolute pleasure to be on the team. Please visit their blogs this coming Friday to enjoy the round-up of super-creative beets recipes from this talented cooking group.

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The Ultimate Vegetable Stir-Fry Tower, Three Vibrant Sauces

ultimate vegetable stir-fry, stir fry, vegetable tower

The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Vibrant Sauces: Cilantro Juice, Chile Oil, Miso Sauce

ultimate vegetable stir-fry, stir fry

Another Sublime Dish Inspired by Charlie Trotter

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994. Thank you, Chef! No wonder you are my hero. Your words written 17 years ago perfectly describe my cooking style and blog: where the image is meant to titillate and inspire the cook!

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Bistro Duck and Wild Mushrooms, Two Ways

CLASSIC BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck with Crispy Skin
Oyster, Shiitake, and Porcini Mushrooms in a Beef Stock Reduction


CONTEMPORARY BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck, Seasoned with Szechuan Pepper & Flor de Sal
Roasted Wood Ear and Shiitake Mushrooms
Crispy Polenta Cake and Wilted Mizuna Greens
Porcini Reduction Sauce and Pomegranate Balsamic Vinaigrette

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Cooking Charlie Trotter’s Vegetables – Sublime!


Black-Eyed Peas with Haricots Verts
Baby Spinach and Baby White Potatoes
Spicy Curry Emulsion

“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.”
Charlie Trotter

A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.

The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.

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