Taste With The Eyes

Spinach Gnudi with Chanterelles

Exactly three years ago today, I shared a recipe of Crispy-Skin Chicken Thighs with Chanterelle Gravy. Well, just like in 2021 Costco is again selling fresh Wild Golden Chanterelles from the Pacific Northwest.

And here is the really good news, a pound of mushrooms cost $12.99 in 2021, and with rampant inflation on most foods, Costco Las Vegas is still selling a pound for $12.99 in 2024! It was a bargain then, and even more of a bargain now.

Golden chanterelles have a buttery, peppery flavour with hints of apricots or peaches. Here they are paired with spinach ricotta gnudi, fresh spinach and thyme. It is a rich wonderful dish, perfect for Fall.

The recipe is adapted from two chefs known for their fabulous Italian recipes, Nancy Silverton and Marc Vetri. The spinach and ricotta gnudi recipe is adapted from Vetri’s Rustic Italian Food cookbook. The chanterelle recipe is adapted from Silverton’s The Mozza Cookbook.

Spinach Gnudi with Chanterelles Recipe

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Quick Wonton Noodle Soup

This Quick (delicious) Wonton Noodle Soup is made with frozen/defrosted broth, frozen wontons (2 minutes) and noodles (4 minutes). Quick cooking baby bok choy adds the green vegetable component, along with plenty fresh scallion and cilantro. Garlic, ginger, soy sauce and fish sauce add depth of flavor. Sesame oil adds a toasty richness while jalapeño and chili garlic sauce definitely give it a kick!

When I make broth from scratch, I always make a big pot, and freeze some of the broth for later use. This flavorful broth was from a Vietnamese chicken soup recipe similar to pho ga. But any tasty broth would work. Here, the chicken soup with cilantro garnish is well-paired with bright herby chicken/cilantro wontons from Costco.

Vietnamese Chicken Soup Recipe

Quick Wonton Noodle Soup Recipe

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A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta

Signature Series by Fontainebleau Las Vegas

In honor of National Pasta Day, Signature Series by Fontainebleau presented the “art of pasta” with detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi.

Attendees were able to learn more about pasta from the Chef and watch him demonstrate how to make the various pastas. We were able to then practice hand-rolling trofie, prepare the tortelli filling, and hand-form the tortelli by folding the dough over to form a half moon, then drawing the two corners together to form a rounded bonnet-shape.

A Passion for Pasta at Fontainebleau Las Vegas

A fabulous three-course pasta dinner followed the demonstration. The menu included the pasta shapes, pesto, and pumpkin filling learned in the class. The classic Italian wine pairing was courtesy of Fontainebleau Las Vegas Master Sommelier Kevin Reilly.

A Passion for Pasta at Fontainebleau Las Vegas

A PASSION FOR PASTA
with Executive Chef Stefano Chiarugi

ANTIPASTI

Saffron Arancini and Gorgonzola Cheese
Loaded Focaccia Pugliese
Caramelized Fresh Fig and Prosciutto di Parma
served with
Aperol Spritz

PASTA MENU

Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

Focaccia Romana for the Table

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Spicy Octopus Crispy Rice

The invention of spicy tuna on crispy rice is attributed to Katsuya Uechi, a renowned chef from Japan who later became well-known in Los Angeles. Chef Katsuya is credited with conceiving this dish for a diner who wasn’t particularly fond of sushi, at his eponymous restaurant, which first opened in 1997 in Los Angeles.

Spicy Octopus Crispy Rice

Nobu Matsuhisa is recognized with popularizing spicy tuna on crispy rice. While Katsuya Uechi is credited with the original concept, Chef Nobu played a significant role in bringing this dish to the global stage. Crispy rice with spicy tuna became one of the signature dishes at his restaurants worldwide.

Nobu Paris Las Vegas

Spicy Octopus Crispy Rice Recipe

Spicy Octopus Crispy Rice Here, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.

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Cherry Noodle Kugel

🍒 Cherry Noodle Kugel 🍒

Traditionally, noodle kugel includes raisins, but this year we found that dried cherries were a delightful substitute. The kugel casserole has a luscious, custardy texture, balancing creamy sweetness with a hint of tang, complemented by the soft noodles and a golden-brown, slightly crisp top. The dried cherries, with their perfect blend of sweet and tart flavors and chewy texture, made a wonderful addition to the dish.

🐝 THE perfect dinnerware for Rosh Hashanah! Kristy’s gorgeous Honeycomb Dinnerware Collection from Williams Sonoma here. 🐝

🍎 Eating honey on Rosh Hashanah is a tradition symbolizing the hope for a sweet new year. On this Jewish holiday, we eat honey with apples and challah, to express a wish for a year filled with happiness, blessings, and prosperity. 🍎

Honeycomb Dinnerware Collection

Rosh Hashanah Menu

Apple Slices with Honey
Challah
✡️✡️✡️
Matzoh Ball Soup
✡️✡️✡️
Slow-Cooked Tomato Onion Beef Brisket
Roasted Broccoli and Cauliflower Florets
Potato Latkes with Sour Cream and Apple Sauce
Cherry Noodle Kugel
✡️✡️✡️
Chocolate Cake with Chocolate Buttercream and Ganache

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