Brisket, Horseradish Polenta

Brisket and Horseradish Polenta

Oven-Roasted, Super-Tender, Umami-Rich
Beef Brisket
With Horseradish Polenta

L’Shana Tova Tikatevu

May Your Name be Inscribed in The Book of Life
For a Good Year

My tried and true, tender and tasty, umami-rich, oven-roasted beef brisket has a new look for Rosh Hashanah and the celebration of the New Year 5783. The brisket recipe hasn’t changed much, but the presentation has…

This year our beloved brisket is paired with horseradish polenta. I know that spicy pungent horseradish is not for everyone but horseradish lovers will certainly swoon. Everyone else can enjoy it with traditional polenta and be just as happy.

After the brisket is cooked, I add carrots to the sauce for flavor, texture, and color and as another symbol of the holiday. To observe Rosh Hashanah, traditional foods sweetened with honey, apples and carrots are served. They symbolize sweetness, blessings, abundance and the hope for a sweet year ahead.

Brisket and Horseradish Polenta

Brisket and Horseradish Polenta Recipes

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Blackened Rockfish, California Risotto

Blackened Rockfish, Lima Bean RisottoBlackened Rockfish, California Risotto

I have been a supporter of the James Beard Fellows Program which assists in the training and professional development for talented emerging chefs.

Each Fellow has a ten-week residency at the James Beard House in New York City where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.

This month, Philly native Chef Tonii Hicks developed a delicious-sounding menu of Sweet Potato Croquettes with Green Curry Sauce, Blackened Cod with Lima Bean Risotto, and Apple Butter Sticky Buns.

The meal kit can be ordered here now through September 13, 2022. The monthly Beard Box meal kit for two is shipped overnight. This month’s box will arrive on September 28, 2022. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.

Unfortunately, due to timing, I won’t be able to purchase the Beard Box this month. But that Blackened Cod with Lima Bean Risotto sounded just too awesome. So… I had to try my version of it right away with my Rockfish on hand. And it was fabulous. It was a harmony of beautiful colors, various textures, bold bright flavors. Thank you and brava, Chef Tonii! I am sure your Beard Box will be a huge success!

Blackened Rockfish, California Risotto Recipes

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Salmon Crudo, Lemon Orange Emulsion

Salmon Crudo - Lemon Orange Emulsion

Salmon Crudo, Lemon Orange Emulsion
Radish, Jalapeño, Red Onion, Marcona Almonds

If you are loving raw fish like we are here, definitely put Sashimi-Quality Sockeye Salmon on your list.

The more raw salmon I prepare and serve, the more I prefer the Sockeye species. There are five species of Pacific salmon that can be found in North American waters – king aka chinook, sockeye aka red, coho aka silver, keta aka chum, and pink aka humpback.

Sockeye salmon have a beautiful bright red flesh that is bold and intense and flavorful. Its dense, meaty texture facilitates the cutting of lovely raw thin slices. The leaner flesh of sockeye balances and harmonizes with rich citrusy olive oil emulsions. Sockeye + Crudo = A Winning Combination!

Sockeye Salmon Crudo Recipe

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Chilled Peaches & Cream Soup with Saffron

Chilled Peach Soup with Saffron

Chilled Peaches & Cream Soup with Saffron
Goat Cheese Flower Croutons

Peaches are available year-round, yet we all know that the season for the most luscious fruit is in the summer. But did you know that the deep red blushing color of the skin occurs only on the side facing the sun?

Juicy, aromatic, sweet peaches make a delightful chilled soup. However this peach soup is even more intriguing with notes of exotic saffron, tart apple, and captivating vanilla. The addition of cayenne pepper adds another layer of complexity. And the texture is just what you would expect from peaches & cream – it’s velvety smooth and lush thanks to the efficiency of a high-performance blender (like Vitamix).

Chilled Peaches & Cream Soup Recipe

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Julia and Jacques’s Gravlax

Julia and Jacques Cooking at Home

Julia Child’s Annual Birthday Tribute

Julia Child and Jacques Pépin
Cooking at Home

Joyeux Anniversaire Julia Child! Today would have been Julia’s 110th birthday. It has been an honor, a passion, and a tradition to celebrate her birthday on Taste With The Eyes ever since I started this blog in 2007.

This year, we are watching a super-charming episode of the cooking show Julia and Jacques: Cooking at Home “IT’S SALMON DAY!” where they go on to prepare a half-dozen salmon dishes together.

Here we are going to spotlight their gravlax presentations from the show and from their cookbook. Julia calls hers “Quick Gravlax” and Jacques calls his “Instant Gravlax.” Both different and both fabulous.

Screen Shot: Julia and Jacques Cooking at Home
Screen Shot: Julia and Jacques Cooking at Home

The television series was the inspiration for the cookbook of the same name. In both, one can sense the pleasure the two have cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor.

In this one episode Julia gives Jacques a hard time about using black pepper instead of white pepper in a light colored dish…and he gives it right back.

Jacques asks Julia to add salt and pepper to the salmon tartare they are making together.

“Would you rather have black or white pepper?” teases Julia.

“Black, black without any question,” says Jacques.

“You like speckled food,” declares Julia.

“I do. I also like taste in the food and the black pepper has more taste than the white one,” retorts Jacques.

Again and again they demonstrate that cooking is endlessly fascinating and challenging, and while ultimately personal, it is a joy to be shared!

Julia’s Quick Gravlax

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