Everything But The Bagel Vinaigrette, Farro Cucumber Date Salad

Everything But The Bagel Vinaigrette, Farro Cucumber Date Salad

Everything But The Bagel Vinaigrette
Farro Cucumber Date Salad

I like to make my salads from scratch, using the freshest ingredients dressed with a homemade vinaigrette. Today I took a short-cut.

Trader Joe’s sells a snappy seasoning blend with a clever name called Everything But the Bagel made with black and white sesame seeds, sea salt, garlic, onion, and poppy seeds. I put a scoop of the seasoning blend into a mixture of olive oil, vinegar, and agave syrup. It was a surprisingly good vinaigrette with sweet and savory flavors and a nice crunch. The dressing paired perfectly with my farro cucumber date salad. It was visually stunning too, with contrasting black and white seeds; ribbons of cucumber swirling around the platter; and just a few scattered edible flowers that made the neutral brown-green palette come alive.

Farro Cucumber Date Salad Recipe

Continue reading “Everything But The Bagel Vinaigrette, Farro Cucumber Date Salad”

Spanish Chilled Tomato Soup aka Salmorejo

Spanish Chilled Tomato Soup aka Salmorejo

Spanish Chilled Tomato Soup aka Salmorejo

Hailing from the South of Spain, the refreshing chilled tomato soup called salmorejo is ideal for warm weather entertaining and the perfect soup to kick off a delicious summer.

Traditionally, salmorejo is garnished with chopped hard boiled egg and Serrano ham. Here, as a nod to salmorejo’s close relative, gazpacho, I keep this version meatless by substituting cucumber spirals for the ham. It is often finished with a drizzle of olive oil, however I jazz it up with cool crema and fiery chili oil. A jammy egg sits on top. Purple garlic blossoms make a pretty addition, hinting at the garlic in the soup.

Salmorejo Recipe

Continue reading “Spanish Chilled Tomato Soup aka Salmorejo”

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

Continue reading “Cloud Egg Avocado Toast with Wild Arugula”

Open-Faced Swiss Burger with Flower Salad

Colorful Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

Open-Faced Swiss Burger with Flower Salad and Blistered Tomatoes

The idea started out simply to serve my grilled burgers with less carbs and more greens…and yellows, reds, oranges, pinks, and purples. And while there is nothing particularly extraordinary about a hamburger with lettuce and tomato, who wouldn’t be delighted with this vibrant presentation?

Continue reading “Open-Faced Swiss Burger with Flower Salad”

Eat Flowers, Be Happy (Edible Flower Salad)

Edible Flower Salad with Wild Strawberries and Grape Tomatoes

Edible Flower Salad
Wild Strawberries, Grape Tomatoes, Chrysanthemum Greens
Texas Tarragon, Borage, Marigold, Lemon Thyme, Chive Blossoms

In honor of the first days of summer and the unveiling of a new category to my website menu, I present this EDIBLE FLOWER salad. A trip to one of our best local Farmers Markets, plus a stop at my favorite Korean supermarket, and a bit of foraging in my own garden resulted in a one-of-a-kind salad that just screams summer. Every ingredient has a purpose in the flavor/texture/color profile.

Wild strawberries and sweet little grape tomatoes have a particularly delightful affinity for each other. Their red color contrasts with the exotic greens. Radish brings peppery flavors while roasted sunflower seeds add salty flavors – eliminating the need for additional salt and pepper. Kimjaban, crunchy roasted seaweed takes the place of croutons while adding sweet and salty notes.

Dressing is not tossed with the salad mix, so the flower petals look fresh-picked and the seaweed retains its crisp texture. The dressing consists of three distinct high-quality oils – fruity olive oil, toasted sesame oil, and fiery chili oil that are balanced by aged balsamic vinegar. Using chopsticks, diners can coat the salad ingredients with the oils and vinegar. And they just may want to reserve a bit of the syrupy balsamic vinegar to pair with that last wild strawberry for a grand finale.

Continue reading “Eat Flowers, Be Happy (Edible Flower Salad)”

Fun Little Baked Potato Shooters

Baked Potato Shooters with Bacon, Crema, Cheese, and Chives

Baked Potato Shooters
Bacon, Mexican Crema, Cheese, and Chives
Chive Blossoms Too

I credit Graham Elliot with this idea. A couple weeks ago, we had a wonderful meal at his eponymous bistro in Chicago. On the menu – baked potato soup / traditional accompaniments, untraditional ways.

At a recent party, I served liquid baked potato untraditionally in 2 oz. shot glasses with traditional accompaniments of bacon, sour cream, cheese, and chives. They were a big hit. Thanks, Graham.

And with their savory garlic-oniony flavor and pretty lavender color, chive blossoms from my garden added a charming untraditional finishing touch.

Baked Potato Shooters! Bacon, Mexican Crema, Cheese, and Chives, Chive Blossoms Too

Baked Potato Shooters Recipe

Continue reading “Fun Little Baked Potato Shooters”