Tomato Water Gelée, Burrata Cheese
Olive Oil, Chiffonade of Basil
Fans of the ubiquitous Insalata Caprese made with fresh buffalo mozzarella, tomatoes, basil, and olive oil will go wild over our unique Caprese Verrine. Freshly extracted tomato water combined with sea salt and gelatin when chilled, creates a smooth gelée that melts on the tongue tasting of pure tomato flavor, and pure summer heaven! Layered with chopped burrata – fresh mozzarella stuffed with “rags” of mozzarella and heavy cream with all its wonderful delicate creamy, sweet, sour, and earthy flavors. Finished with fresh basil from the garden and our favorite fruity olive oil from California Olive Ranch – this little 2 oz. verrine is our new darling for summer entertaining.
We served the Caprese Verrine as the amuse bouche at our recent Sunken City Supper Club event, “Mediterranean on the Pacific.” It was a fabulous start to an amazing al fresco summer dinner…
Continue reading “Capture Summer in a Little Glass Jar”
Grilled King Trumpet Mushrooms & Shishito Peppers on Rosemary Skewers
Baby Spinach and Rosemary Roasted Golden Soybeans
Toasted Sesame Oil & Tomato Water
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!”