The Stuffing Everyone Loves

classic stuffing
♡ The Stuffing Everyone Loves ♡

Is stuffing the overwhelming favorite Thanksgiving dish? According to the Foodbuzz Poll it is. I had no intention of posting my unfancy traditional stuffing recipe until I saw the poll results tweeted yesterday. If stuffing is indeed the jewel of the holiday buffet, we certainly can’t keep “The Stuffing Everyone Loves” recipe to ourselves…

What makes this stuffing different than the ubiquitous mushroom sage stuffing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like mom’s, only better. And everyone loves it. Ciabatta, lots of fresh parsley and butter-fried sage, fresh-made rich flavored giblet stock, a higher vegetable to bread ratio, lots of crispy crust, plenty of butter, no “surprise” ingredients – it simply exceeds expectations.

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Blooming Heart Display Tea

display tea, twin jasmine tea, blossom tea, tea party, kelly ripa tea party, ovarian cancer

Blooming Heart Display Tea

There’s a fancy tea party underway to benefit ovarian cancer research over at Foodbuzz. My talented blogger friends are busy preparing darling tea sandwiches and baking scones, crumpets, precious little cakes. So I decided to brew the tea! But not just any tea – an enchanting display tea where heart-shaped white tea leaves gently open into a blossom centered with pink amaranth and orange lily, crowned by a single perfect multi-petaled jasmine flower. A heady tea worthy of my friends’ flair and baking expertise.

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Project Food Blog: From My Heart

And so the sun has set on my participation in Project Food Blog, Foodbuzz’s first ever competition where 10 official challenges test the culinary and blogging skills of almost 2000 contestants, whittling them down until only one star remains…It was an honor and pleasure to compete in the company of so many talented bloggers.

Thank you all for your enthusiasm and encouragement. Thank you to the wonderful folks at foodbuzz and the esteemed judges Dana Cowin, Nancy Silverton, and Pim Techamuanvivit. Thank you to my friends and family for sharing the cooking, entertaining, and the excitement with me. It has also been great fun to meet so many terrific new food bloggers! Best wishes to the 24 bloggers remaining in the contest. The last three challenges are: Piece of Cake, You’re the (Restaurant) Critic, and The Final Post. All the remaining contestants are super qualified, we can’t wait to see who emerges as the winner. Bonne chance my friends!

PROJECT FOOD BLOG

Taste With The Eyes
Links to Seven Challenges:

Challenge #1 Ready Set Blog: What is TaStE WiTh ThE EyEs?

Challenge #2 The Classics: Classic Peruvian – Aji de Gallina

Challenge #3 Luxury Dinner Party: Modern Southwest

Challenge #4 Picture Perfect: quesadillas florales

Challenge #5 Recipe Remix Pizza: Asian Pizzette

Challenge #6 Road Trip: ELEGANT PICNIC BY THE SEA

Challenge #7 Video 411: Entertain with Gelée!

Thank you all from the bottom of my heart.

Your Friend,

Lori Lynn

Entertain with Gelée!

Caprese Verrine with Heirloom Tomato Gelée, Burrata Cheese, Olive Oil, Basil

Camembert with Edible Flower Wine Gelée

Espresso Gelée with Coffee Liqueur Cream

Entertain with Gelée!
Another dinner party at Lori Lynn’s, but this one starts off differently…my friends join me in the kitchen as we film the first ever video for Taste With The Eyes. On the menu is a gorgeous Camembert Cheese decorated with Edible Flower Wine Gelée to be served with grilled bread as an appetizer. Our Sunken City Supper Club signature amuse bouche, the Caprese Verrine, kicks off the dinner as a vibrant 2 oz. bite. And for dessert, we serve a petite 3 oz. Espresso Gelée topped with Coffee Liqueur Cream.

All three gelée incarnations are perfect for entertaining with their enigmatic texture, the shimmering gelatin captures the essence of the flavor and melts in the mouth. They are easy to prepare, easy on the pocketbook, and feature a unique presentation that is certain to delight. They’re most likely not something your guests are preparing every day at home…

I couldn’t wait to start this project. We had a blast making the video! With my dearest friends encouraging me while we filmed the video, sipping Champagne, they gave their best advice: Fix your bangs! Look at the camera! Don’t look at the camera! Talk slower! Talk faster! Smile! CUT! This was a riot! And the dishes, they speak for themselves.

After the final cut Chip asks, “Can I taste it?”

You bet!

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ELEGANT PICNIC BY THE SEA

Elegant Heart Healthy Picnic by the Sea

Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Road Trip.”


Challenge Prompt: For this challenge, you’re tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up a entree, side, drink, and dessert to enjoy after hitting the road. Be sure that your meal fits inside the Project Food Blog Road Trip Cooler. (from foodbuzz here)

Shall we go for a drive?
I want to show you where my secret favorite picnic table is located!

Often times, eating on the road can be less than healthful. On Taste With The Eyes I am always excited to share delicious foods that are also good for the heart. Heart healthy eating has two components. First, it is to eliminate foods that are high in cholesterol and detrimental to the heart, such as trans fat. Second, it is about adding food to the diet that is good for the heart, like those high in fiber and rich in omega-3s.  The delectable meal I prepared for our Road Trip is heart healthy and travels quite well. So – the weather is perfect! High 60’s with a slight breeze. And with those clouds, there is the promise of a breathtaking sunset. Let’s go down to the beach!

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Asian Pizzette


Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Recipe Remix.”


Challenge Prompt: One recipe, 72 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. Get super creative or just share your secrets for the very best results. (from foodbuzz here)

Thank you to the folks at foodbuzz for hosting such a unique and well-executed competition. It has been a blast! The serendipity of participating in this contest has been the introduction to so many creative bloggers! To my readers, thank you for your warm comments and enthusiasm, as well as taking the time  to vote and support Taste With The Eyes. Voting for this round is now open through Thursday, October 21. Please come to the Pizza Party, and vote for your favorites!

Finally, another note of thanks to my dear friend Gina and and my favorite local restaurant, Gina Lee’s Bistro in Redondo Beach, for the inspiration to remake their terrific dish, Chicken Katsu with Soba Noodles, into a pizzette! I have been meaning to share my noodle cakes made with udon noodles and chow mein noodles – usually topping them with sautéed mushrooms or spinach. The buckwheat soba noodle cake makes an earthy base for the juicy chicken katsu cutlet, and the flavors from three vibrant sauces and colorful slaw work very well together in this Asian Pizzette. I think Gina would approve.


buckwheat soba noodle cake
macadamia nut chicken katsu, yuzu tahini sauce, sweet ginger soy
tri-color slaw, rice wine chile syrup, daikon sprouts

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Luxury Dinner Party – Modern Southwest

Are you free this evening? We would be delighted if you could join us at our Luxury Dinner Party – Modern Southwest. The party begins with “Cava on the Lawn.” We’ve moved some furniture out to the side yard, so get comfortable because tonight promises a gorgeous sunset and a meal lovingly prepared to surprise and delight your tastebuds. Relax, enjoy each other’s company, mi casa es su casa!

A brilliant meal we enjoyed a couple weeks ago at Chef John Sedlar’s Rivera Restaurant in downtown LA got us crazy-excited to cook in his style. He is the master of Modern Southwest Cuisine; a blend of Spanish, Mexican, Native-American and Anglo-American food married with the technique of nouvelle French cooking. It is an exciting vibrant cuisine with countless possibilities for the imaginative cook.

The Wine List

We’ve chosen stellar Spanish wines to accompany our Modern Southwest dinner. A sparkling Cava to enjoy “on the lawn,” a refreshing white Albariño, a voluptuous red Garnacha (superb with the brisket), and we finish the evening with a caramel-y Oloroso Sherry. Spanish wines are a terrific value, all these selections were under $25/bottle.

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Good Idea: Aji de Gallina Salad

Aji de Gallina Salad
Key Lime Cumin Vinaigrette

What to do with flavorful left-over ingredients from the Classic Peruvian dish Aji de Gallina? Ingredients such as sliced chicken breast, aji de gallina sauce, hard-boiled quail egg, walnut, alphonso olive, shaved Parmesan, aji amarillo pepper, and diced potato? Add butter lettuce and a key lime cumin vinaigrette to make a fabulous Peruvian salad!

Aji de Gallina Salad. It is just perfect for dinner during this record setting heat wave upon us here in Southern California. To prepare this composed salad, arrange butter lettuce on a plate, top with the chilled left-over ingredients from the aji de gallina dish. Drizzle key lime cumin vinaigrette over entire salad. Spoon aji mayonnaise over the chicken breast. Garnish with thinly sliced aji amarillo pepper and chopped parsley.

Key Lime Cumin Vinaigrette
Combine one part fresh key lime juice with 3 parts olive oil in a small jar.
Add a minced shallot, about 1/4 t. ground cumin, salt & pepper to taste.
Shake well.

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Classic Peruvian: Aji de Gallina

Aji de Gallina

sliced chicken breast plus shredded chicken meat
a creamy aji pepper sauce
white rice/ boiled potatoes
alphonso olives/ hard boiled quail eggs/ walnuts/ grated parmesan


the classic peruvian chicken dish, aji de gallina
alphonso olives/ the national drink, the pisco sour/ alfajores cookies/
hot condiments – aji amarillo paste, thinly sliced marinated aji peppers, and rocoto paste

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What is TaStE WiTh ThE EyEs?

Welcome!

Come, have at seat at the table. Can I get  you a glass of wine? A crisp Grüner Veltliner, a luscious Pinot Gris, or perhaps a jammy Pinot Noir?

Taste With The Eyes is my other home, the one without walls. It’s here that I’d like to introduce you to my precious family and my cherished friends. It’s where we’ll have a blast cooking with my nephews Stone, 8, and Jett, 6. Join us as we celebrate the holidays, Passover and Thanksgiving being my favorites. Smell the roses, take a tour of my garden. Attend our themed dinner parties, like the Tribute to Jackie O dinner complete with pillbox hats or our over-the-top Top Chef Dinner with Stephanie Izard.

Travel with me and dine at the world’s finest restaurants from Chicago to Las Vegas, New York to Paris, and the local hole-in-the-walls too. Oh, and don’t miss our underground-style restaurant, The Sunken City Supper Club. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians. We hold one event per season, and the menu always reflects seasonal ingredients.

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