Thursday, August 27, 2015

Grilled Peach Salad, Arugula, Farro, Blueberries, Red Onion, Bleu Cheese, Pistachio, Maple Bourbon Rosemary Dressing

Grilled Peach Salad

Bourbon Grilled Peaches, Arugula, Farro
Blueberries, Red Onion, Bleu Cheese, Pistachio Nuts

Maple Bourbon Rosemary Dressing

The kinship between peaches and bourbon is the foundation for this wildly flavorful summer salad. The natural flavor attractions and diverse tastes and mouthfeel of pickled red onion, bleu cheese, and pistachio nuts pull it all together like a molecular bond. Blueberries add a fresh sunny pop while farro adds a chewy texture and nutty earthy notes. It is all harmonized by the dressing, an over-the top sweet & savory maple-bourbon-rosemary blend that will have the adults swooning.

Grilled Peach Salad Recipe

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11 comments • Filed in: Meatless

Saturday, August 22, 2015

Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad

Spicy Korean BBQ Chicken with Iceberg Lettuce Cups
garnished with
White Seaweed Salad, Sliced Scallion & Chiffonade of Perilla

Warning: This is not your ordinary barbecued chicken. Here, grilled Korean-style spicy smoky chicken with a hint of sweetness (dak bulgogi) is nestled in refreshingly crisp iceberg lettuce cups, topped with a white seaweed salad dressed with garlicky mayonnaise and sesame seeds, then finished with slices of scallion and herbaceous ribbons of perilla.

The chicken marinade’s main ingredient is gochujang - a Korean red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.

The chicken is served in “under-appreciated” iceberg lettuce cups. Iceberg is the perfect vehicle for transporting the chicken – the leaves are pliable, just the right size, with a beautiful pale green color, and adequate crunch. My unique white seaweed salad is made of crunchy springy kelp noodles. Perilla (wild sesame leaf) is sliced into thin ribbons and sprinkled over the chicken, adding a complex herby flavor.  It’s all very fresh and summery. Low-carb too.

Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad

Korean BBQ Chicken, Lettuce Cups Recipe

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Wednesday, August 19, 2015

Unique Korean Banchan: A White Seaweed Salad

White Seaweed Salad
Garlic Mayonnaise, Toasted Sesame Seeds, Sea Salt

White seaweed salad makes a unique sea vegetable banchan (side dish). Seaweed “noodles,” also called kelp noodles, are made from kelp, water, and sodium alginate. Sodium alginate is extracted from the cell wall of brown seaweed. It is used as a stabilizer, thickener, and emulsifier in many common foods. In modernist cuisine it is used as the cold gelling agent to form spheres that have a thin membrane and are filled with a flavored liquid – a technique called spherification, pioneered back in 2003 by Chef Ferran Adrià at El Bulli.

Kelp noodles are fat-free, gluten-free, and low in carbohydrates and calories, and rich in oceanic trace minerals. They have a neutral taste and surprisingly crunchy texture with a curious elasticity. Here, the salad is made with minimal preparation – the noodles are served raw, simply rinsed and coated with a garlicky mayonnaise, toasted sesame seeds and sea salt. The result is an unusual side dish that pairs especially well with spicy Korean dishes.

White Seaweed Salad Recipe

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1 comments • Filed in: Meatless

Thursday, August 13, 2015

Figs and Sabayon à la Julia Child

Celebrating Julia Child’s Birthday
Macerated Fresh Black Mission Figs and Marsala/French Vermouth Sabayon
Roasted Hazelnuts, Maldon Sea Salt, Borage

It has been a tradition since the beginning of Taste With The Eyes in 2007, to celebrate and honor Julia Child in the month of August. She passed away eleven years ago today, and her 103rd birthday would have been on Saturday.

With the happy confluence of the call for chilled desserts by my friends at the Food Network, the need for an elegant dessert course for my virtual restaurant – The Borage & Basil Bistro, and the annual tribute to our beloved Chef – it is my sweet pleasure to share Figs and Sabayon à la Julia Child.

Julia Child Tributes

Travel back in time and enjoy French food and revel in its perfection as Julia describes her very first meal in France in 1948. (here)

Sneak into Julia’s kitchen to watch her make the authentic Caesar Salad and Salmon in Papillote in her usual charming and un-fussy manner. (here)

Join Julia and her friends in a beautiful courtyard, seated at a little white table beneath a leafy trellis for a splendid lunch, while they uncover the secret of loup de mer. (here)

Joyeux Anniversaire Julia Child

Joyeux Anniversaire Julia Child

Julia Child
August 15, 1912 – August 13, 2004

“…A careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life changing experience. Such was the case with the Sole Meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since that succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appetit!“

  -Julia Child, My Life In France

Figs and Sabayon à la Julia Child Recipe

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Tuesday, August 11, 2015

Kimchi, Bacon, Cheddar QUICHE with Quinoa Crust {gluten-free}

Kimchi Bacon Cheddar Quiche
Quinoa Crust 

Napa cabbage kimchi and sharp cheddar cheese is one of my favorite combinations – kimchi’s zingy fermented flavors and rich full-bodied cheddar, together create an amazing food synergy. And since last week’s Spinach, Tomato, Goat Cheese Quiche with a Black Quinoa Crust was such a big hit, I wanted to share another quiche using the more common white quinoa for the crust. Besides being gluten-free and high in protein and fiber, the quinoa crust has a delightful crunchy-chewy texture, counterbalancing the creamy cheesy custardy filling. In addition to kimchi and cheddar, I add bacon and scallions too. So there is no shortage of flavor in this pie!

Kimchi Quiche with Quinoa Crust Recipe

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