K-POP {Korean Popcorn} A Thank You, A Celebration, and A Giveaway

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K-POP korean popcorn

K-POP {Korean Popcorn}

Fresh Popped Corn, Sesame Oil, Gochugaru,
Sesame Seeds, Korean Roasted Sea Salt, Seasoned Seaweed

Last month Taste With The Eyes turned six years old, the date came and went without any fanfare. But I simply cannot let the milestone go by without thanking you, my dear friends and readers. With your encouragement and inspiration I cooked, created, photographed and wrote over 700 posts since 2007.

That’s worthy of a little celebration. So I want to share something really good and really simple. Something you can enjoy with your friends! This popcorn was dreamt up on the spur of the moment when guests stopped by unexpectedly one evening while I was in the middle of cooking a Korean dish. I poured some Hite beers and popped some corn. With the ingredients that were sitting on my counter, I dressed the popped corn. It was an instant hit! A sweet, savory, spicy snack. And thanks to my friend Michelle, it has a name: K-POP!

The K-POP Kit

K-POP Korean Popcorn

Gourmet Popcorn
Toasted Sesame Oil
Gochugaru (red chili powder)
Roasted Sesame Seeds
Korean Roasted Sea Salt
Seasoned Seaweed (sugar, salt, sesame)

Heat a heavy-bottomed medium-sized pot over medium-high heat. Add 3 T. canola oil and 1/2 cup corn kernels. Swirl pot to coat the kernels with oil. Cover and cook until the popping stops, about 5 minutes. Place the popcorn in a serving bowl. Sprinkle the popcorn with roasted sea salt, drizzle with sesame oil, season with spicy gochugaru, shake with sesame seeds, toss with the crispy crunchy seaweed. There are no exact measurements, just season according to your taste.

K-POP Korean Popcorn

K-POP Kit Giveaway

As a small token of my appreciation, I would love to send one of you a K-POP Kit. The Kit includes everything you need (except canola oil) to make many batches of this sweet, savory, spicy snack for your friends and family. Simply leave a comment on this post, and I will choose a winner randomly on August 31st. Thanks to you, it has been and continues to be an absolute pleasure to be the author of this culinary anthology…

UPDATE 8/9/2013:

K-POP Korean Popcorn is now a featured recipe in the Korea Herald Business.
Kamsahamnida K-Herald!

UPDATE 8/31/2013:

Congratulations to K-POP Winner ~ Brandon @ Kitchen Konfidence!

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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A Heavenly Dinner Featuring Truffle Carpaccio

cucumber carpaccio, truffle carpaccio, gourmet attitude

First Course:
Cucumber & Truffle Carpaccio with Bucheron
Olive Oil, Verjus, Fleur de Sel, Chives

ilet mignon, mushroom duxelles, potato cake, truffle carpaccio, bordelaise reduction

Second Course:
Filet Mignon Wrapped in Speck
Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio
Painted Bordelaise Reduction

Jupiter aligned with Mars. Our Creative Cooking Crew challenge for the month of February was to put an imaginative spin on “meat & potatoes.” A gift of Truffle Carpaccio arrived in the mail. My dear friend and savvy cook, FA, was coming to town. Meat. Potatoes. Truffles. Sounds like a party. Dinner party.

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A Sweet & Savory Dinner Featuring Truffle Honey

cooking with truffle honey, bacon wrapped pork loin

A Sweet & Savory Dinner ~ Featuring Truffle Honey

Pan-Seared & Roasted Pork Loin Wrapped in Bacon
Demilune of Baked Butternut Squash & Apple with Truffle Honey & Rosemary
Sauteed Purple Cabbage with Truffle Honey, Balsamic Vinegar, Caraway Seeds

My generous friends at Gourmet Attitude in NYC, purveyors of fresh truffles and fine truffle products, sent a gift box called the “Trio Boutique” containing three jars of fancy truffle products ~ truffle honey, truffle carpaccio, and white truffle cream. Merci and Grazie! We thought it would be fun to cook three separate dinners, each featuring one of these preserved truffle goodies.

For the first truffle dinner, lean and mild pork loin was enhanced with thick smoky bacon. Nutty butternut squash was baked with gala apple and laced with truffle honey, rosemary and butter. Then for contrast, purple cabbage was sauteed with onion and butter, flavored with balsamic vinegar and toasted caraway seeds, finished with truffle honey. This rather common combination of pork, apples, and cabbage was elevated by the truffle honey and the pretty demilune squash presentation with a rosette of colorful cabbage. It’s a meal that exemplifies uncomplicated effortless elegance.

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Joël Robuchon, Claude Monet & 5 Years of Taste With The Eyes

L’Atelier de Joël Robuchon
A Menu of Small Tasting Portions

Monet’s Table: The Cooking Journals of Claude Monet
(book giveaway at the end of this post, thru July 6)

“Cap Martin, Near Menton”
Claude Monet

cap martin, near menton floral arrangement

“Cap Martin, Near Menton”
Floral Arrangement

On our trip to Las Vegas we “encountered” two ultra-gifted Frenchmen, artists Joël Robuchon and Claude Monet – the Chef and the Painter. It wasn’t until after I returned home that I realized how the two are ultimately connected…

The oil-on-canvas landscape painting “Cap Martin, Near Menton” is from Monet’s more experimental works of the French Riviera in 1884. We were delighted by the ingenious flower arrangement on display at the Bellagio Conservatory which has been modeled after Claude Monet’s painting.

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Copper River Sockeye Salmon, Pink Peppercorns

copper river sockeye, copper river salmon, pink peppercorns

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.

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Blog is 4! Caviar Cake! Cookbook Giveaway!

caviar cake

Four-Layer Caviar Cake

Taste With The Eyes is 4-years-old and we’re celebrating with cake! A unique cake apropos of a savory anniversary. Black Lumpfish Caviar from Iceland tops a molded sour cream/cream cheese/shallot layer over a molded avocado/parsley/lemon layer. The base is creamy egg salad/mayonnaise/green onion, all decorated with a pretty tomato rosette. We served pieces of Caviar Cake on sliced crusty baguette, with Champagne of course. This fabulous Caviar Cake is the creation of Lisa’s Bon Appetit Catering.

TASTE WITH THE EYES IS 4 YEARS OLD

516 posts published

93 drafts unpublished

8,026 comments published

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74,194 photographs archived

814 followers (576 + 73 + 41 + 124)

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1808 foodbuzz friends

1501 foodbuzz posts

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rose arrangement, rose bouquet, julia child rose

Caviar Cake Rose Arrangement

I designed the centerpiece with flowers from my garden to whimsically complement the cake. The orange Sunset Celebration Hybrid Tea Rose mirrors the tomato rosette. Yellow Julia Child Floribunda Roses represent the egg salad, while white Fabulous Floribundas represent the sour cream layer. Lemon Verbena and Calla Lily leaves symbolize the green avocado layer, all arranged in a “caviar black” vase.

caviar cake

Taste With The Eyes is a culinary adventure. It’s here where I love to cook and share dishes, exotic flavors, or presentations that I find interesting and hope you do too. It’s here where I share entertaining ideas, from our themed dinner parties to celebrating the holidays in style. We travel, dine, and photograph meals at some of the world’s finest restaurants and equally enjoy writing about the local hole-in-the-walls as well. Our own underground-style restaurant, The Sunken City Supper Club, debuted in 2009. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors, and I always look forward to blogging about our Supper Club events. At Taste, I also share my passion for satisfying heart healthy dishes. Sure I still serve sumptuous foods to company, but I am equally enthusiastic about heart healthy cuisine.

I hope Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. It continues to be an absolute pleasure to share culinary experiences with you. I am grateful for the opportunity to get to know you. I’m grateful for the knowledge, creativity, and joy this little hobby has brought into my life. It has turned into quite a passion over the past four years…

Giveaway – My Thank You Gift

I’d love to giveaway a Caviar Cake, but alas, it doesn’t travel that well. So I thought you might enjoy a cookbook as a token of my appreciation. It can be my all-time favorite, the one I gave away last anniversary, or the cookbook of your choice (up to $50 retail). And I will ship it anywhere in the world through amazon.com.

So, simply leave a comment on this post and you’ll be entered to win. The fortunate recipient will be chosen using random.org. The winner will be posted on Taste With The Eyes on June 23rd. Just for fun, if you are so inclined, share with us your favorite cookbook or the one on the top of your wish list.

pink champagne

Thank you for helping me celebrate.
Thank you for your support, friendship, and inspiration.

Toujours Toujours Toujours Bon Appétit,

Lori Lynn

UPDATE:

Congratulations to Peter of the fabulous Kalofagas blog from Toronto, Canada,
winner of the cookbook giveaway!

Thank you to everyone for your generous comments and continued support.
I cherish your friendship.

Blog is 3! Celebrating with King Trumpets and Shishito Peppers!

Grilled King Trumpet Mushrooms &  Shishito Peppers on Rosemary Skewers
Baby Spinach and Rosemary Roasted Golden Soybeans
Toasted Sesame Oil & Tomato Water

Pleurotus eryngii
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!”

French Black Winter Truffle GIVEAWAY!

Gorgonzola with Truffle Honey
The wonderful folks at Gourmet Attitude have generously offered Taste With The Eyes the opportunity to host a GIVEAWAY of one French Black Winter Truffle! Merci Beaucoup! It is intensely fragrant and the most cherished of them all, the Queen of French Truffles, Tuber melanosporum, also known as the Périgord Truffle.
Regrettably I don’t happen to have a “fresh black diamond from the earth” on hand today to prepare for this GIVEAWAY, but the next best thing is truffle infused products, like their sensual truffle honey which we paired with gorgonzola and toasted ciabatta, and Champagne!

Luncheon in the Library

Each May, Mrs. Parker recognizes all the parent volunteers for their time, energy, and dedication in helping maintain the library at Rolling Hills Country Day School by hosting a fabulous luncheon in their honor.

Library Volunteer Appreciation Luncheon

Mrs. Clifford works her usual amazing magic by setting out such a charming buffet on top of the lower bookshelves. The menu consisted of Mrs. Parker’s curried chicken salad, mixed baby greens with Parmesan, sunflower seeds and vinaigrette, rolls served in an adorable picket fence corral, the perennial favorite deviled eggs, cream puffs, chocolate eclairs, flower-shaped sugar cookies, fresh strawberries and lemonade.

The buffet was decorated like a precious garden with flowers and seed packets and books (of course).


Mrs. Parker has been the beloved librarian at Rolling Hills Country Day School since 1983. Her daughter, Leslie, started attending the school in 1982. A year later Mrs. Parker came on board and has been here ever since. And Leslie has gone on to graduate from Georgetown and receive her MBA from UCLA.

Mrs. Parker’s specialty: Curried Chicken Salad. She makes it exactly from the recipe found in Gourmet June 2002 issue. There is a synergy in this combination of ingredients. Everyone loves it, year after year. Chicken, curry, yogurt, lime, honey, ginger, red onion, mango, red grapes, cashews…intrigued? Go here for the complete recipe. You’ll be glad you did!





Library Before and After

I love before and after photos. In the summer of 2005 it was my pleasure to update the library at Rolling Hills Country Day School.

It is amazing what color can do to enhance a space. The remodel consisted of a new paint palette, new computers, bookshelves, lighting, carpet and rug, furniture, and other design elements. I worked with Mrs. Parker to make sure we met the needs of the students while preserving some of the historical features in the library. We retained the old card catalog (no longer in use) and installed special shelving for Mrs. Parker’s antique books.

Those big red leather chairs continue to be a magnet for the children. Sometimes we’ll find three of them sitting in one chair, reading one of the books that Mrs. Parker has painstakingly chosen for the library. It is an awesome space, warm and inviting, enhanced by Mrs. Parker’s enchanting personality and love of children and books.

Alas, there were no Legumes at the Library Luncheon, but don’t let that stop you from submitting your fabulous legume-centric dish to the global event taking place the entire month of May. My Legume Love Affair, go here for details!

And remember, as a special treat to one of the lucky participants in My Legume Love Affair, there is a GIVEAWAY. A book, how apropos! A World of Dumplings – Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

Do join us, won’t you?