colossal shrimp & littleneck clams
sherry brandy lobster sauce with corn, tarragon, parsley
toasted baguette

Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for entertaining as both the shrimp and lobster stock can be prepared ahead of time. To serve – the clams are cooked in the stock, removed and kept warm while corn, cream and herbs are added to finish the broth which, by the way, is heavenly.

Believe it or not, the idea for this menu came to me in a dream. I definitely dream in color… The idea is that the appetizer course, which is plated on a large tray for guests to help themselves, is all-colors. Then when the guests are seated for dinner each individual course is a single color. The shellfish course was the “yellow course” while the previous post of Sturgeon Two Ways was the “purple course.” The recipes for the “green course” a chilled soup of Sugar Snap Pea & Mint, and the “pink course” Fettuccine with Beet Syrup, and “orange course” Mango & Lime Cream Vol-au-Vent have been posted on Taste With The Eyes previously.

menu

all-color appetizer course
banh mi canapes
french bread, sriracha aioli, cinnamon meatloaf, radish, cucumber, carrot, cilantro, cucumber, jalapeno, marigold

green course
chilled fresh snap pea and mint soup, avocado, lime, heirloom tomato, green cactus tortilla, sour cream, chili oil

purple course
purple potato, smoked sturgeon, creme fraiche, caviar,
society garlic flower

yellow course
shrimp, littleneck clams, corn, sherry brandy lobster sauce,
toasted baguette

pink course
egg fettuccine, beet syrup, candy stripe beets, red cabbage,
red onion, bucheron goat cheese

black course
braised short rib, shiitake, grape leaves, oaxacan mole,
black mission figs, black sesame seed, sesame ash, cocoa nibs

orange course
mango and lime cream vol-au-vent,
panna cotta with mango coulis

digestif
lori lynn’s homemade limoncello

The Shellfish Course Recipe (serves 16)

• 1/4 c. canola oil
• 8 small shallots, finely diced
• 1 c. sherry
• 1 c. brandy
• 12 c. lobster stock, homemade or store-bought
• 1 t. turmeric (for yellow color)
• 80 live littleneck clams, scrubbed
• 3 c. frozen corn kernels
• 1 1/2 c. cream
• 3/4 c. chopped parsley
• 1/4 c. chopped tarragon, plus more springs for garnish
• 48 colossal shrimp (cleaned, cooked, peeled, tail-on)
• salt and pepper to taste

Heat oil in a large sauce pan, sauté shallot until soft. Increase heat to high, add sherry and brandy, cook until almost completely evaporated. Add lobster stock, bring to a boil, and reduce slightly. Add turmeric. Divide  stock into two pots to facilitate the cooking of the clams. Add half the clams to each pot, cover, and cook until clams open their shells. Discard clams that do not open. Using a slotted spoon, transfer clams to a large pot and keep warm.

Add the corn to the broth and cook until heated through, about 4 minutes, then add the cream and simmer for a few minutes. Finally add the herbs. Season with salt and fresh ground pepper to taste. (Recipe adapted from Bobby Flay).

Place 5 clams and 3 shrimp in each soup bowl. Ladle hot lobster broth with corn over the shellfish. Garnish with a few sprigs of tarragon. Serve with toasted baguette slices brushed with olive oil to sop up the fabulous broth. And be sure to serve this course with an extra bowl on the side for the clam shells and shrimp tails.

Extending our gratitude to generous hosts, John & Tracy.

The Team

Merci beaucoup!

smoked sturgeon and transmontanus caviar
purple potato with olive oil and fleur de sel
creme fraiche, single chive, garlic flower

Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”

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fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

• marigold – bright orange petals, some with red tips
• johnny jump up – small purple petals
• nasturtium – large orange flower
• pansy – large dark violet-purple flower
• borage – tiny blue petals

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Black Cod en Papillote
Red Lentils & Leek, Carrot, Yellow Squash, Zucchini
Saffron Cream Sauce

Recently we gave a local upscale restaurant another chance. The place has a spectacular view of the Pacific and a bold imaginative menu. Unfortunately, though pleasant enough, the service misses the mark lacking attention to detail. And while there is nothing wrong with the food per se, the kitchen cannot seem to execute the dishes that sound so wonderful. They arrive at the table lacking finesse and vibrancy. One of the items that sounded promising was a seabass en papillote. The concept was terrific but the dish sadly, was just average, which then prompted me to recreate it at home.

This Black Cod en Papillote turns out to be a fabulous dish for entertaining with panache. All the components can be prepped ahead of time, just let everything come to room temperature, assemble on the parchment paper, crimp, and bake. Simply lift the packets from the baking sheet to the dinner plate. Serve warm saffron cream sauce on the side. The uniqueness of serving the entire main course in parchment plus the addition of a fresh green salad makes this a delightful meal to serve to company.

I like to use a fish with high fat content for baking in parchment. Since the wrapped fish cannot be checked for doneness without opening the package, the fat offers a buffer against overcooking. Black cod is a certified sustainable seafood and also excellent for this preparation. Its silky rich meat with a distinctive sweet flavor and flaky texture is perfect cooked “en papillote.”

Cooking fish and vegetables en papillote is traditional, but it’s the red lentils that provide a surprising layer of flavor and texture, perfect for soaking up the juices. In the sealed package the flavors and perfume of the four vegetables – carrots, leeks, yellow squash and zucchini – mingle with the cod. Finally, the saffron cream sauce is an adaptation from vegan Chef Tal Ronnen. It is dairy-free and has no cholesterol. Just a couple tablespoons add a bright exotic note. It can be made ahead, and gently reheated.

Black Cod en Papillote Recipe

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Un Ristorante Alfresco Virtuale

***Press Release

Scheduled opening May 28, 2012 of Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes will meet in the virtual Italian cucina to create a captivating five-star three-course meal enhanced with edible flowers and herbs dal giardino. Reservations are not required.

Ciao Fiore!

Ciao Fiore! is a Virtual Restaurant
participating in
The 5 Star Makeover Cooking Group “Restaurant Wars” Competition