Porchetta Roast and Sandwich
Exactly fourteen years ago, I hosted a Porchetta Party at my home where we crafted a lovely porchetta roast and other porchetta dishes entirely from scratch. However, this time around, things are a bit different. I’m opting for convenience by cooking a pre-made roast from Costco. While it’s a simpler approach, the results are still delicious.
Porchetta stands as an Italian culinary masterpiece. It involves a dexterous process of hand-rolling and tying a free-range heritage pork loin and belly. This delectable creation is stuffed with a blend of spices, garlic, and lemon zest. Seasoned with a mix of salt, lemon juice, and white wine, the porchetta is then roasted to perfection.
With its succulent savory interior and crave-worthy crackly skin exterior, Porchetta Roast makes an impressive and photogenic centerpiece. Leftover roast can be transformed into equally spectacular Sandwiches.
Porchetta Roast and Sandwich Recipes
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🍸 Caviartini 🍸
🫒 Caviar & Crème Fraîche Stuffed Olive 🫒
The classic gin martini has long been celebrated for its simplicity and timeless elegance, but imagine taking this revered cocktail to new heights. Enter the “Caviartini” – a sophisticated twist that introduces Green Chartreuse, and Caviar & Crème Fraîche Stuffed Olives. This transformation takes the familiar to an unparalleled level, creating a sensory journey beyond the ordinary.
The addition of Green Chartreuse to the classic gin martini introduces a subtle layer of herbal complexity. To push the boundaries of opulence, the Caviartini is garnished with an olive stuffed with caviar and crème fraîche.
To complement the Caviartini experience, indulge in the perfect nibble – Vegetable Chips with a Caviar Crème Fraîche Dip. The crispiness of the chips paired with the creamy dip and briny caviar provides a delightful counterpoint to the martini’s juniper and botanical notes.
So, take a sip, relish the flavors, and let the Caviartini redefine your perception of the iconic gin martini.
How To Make A Caviartini
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🥔 🧅 Reuben Latkes 🧅 🥔
Potato Latkes, Corned Beef
Swiss Cheese, Sauerkraut with Caraway, Russian Dressing
Happy Hanukkah! 🕎
As far as symbolic foods go, potatoes fried in oil are pretty much everyone’s favorite. A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated. So… we eat foods fried in olive oil to commemorate that ancient miracle. 🌟
This year my latkes are savory and loaded! First, I season them from the inside out, by adding everything-bagel-seasoning, sea salt & fresh ground pepper, and plenty chopped chives to the potato batter. The bagel seasoning contains poppy seeds, black & white sesame seeds, dried minced garlic, dried minced onion, and flaked sea salt. No shortage of flavor there.
Then I’m topping those beautiful fried potato latkes with classic Reuben Sandwich ingredients – Swiss Cheese, Corned Beef, Sauerkraut, and Russian Dressing. The caraway seeds in the sauerkraut mimic the distinct flavor in our favorite Jewish rye bread.
Of course, we all love ❤️ plain applesauce and sour cream as traditional accompaniments but for 2023, I’m treating my guests to a flavor extravaganza, and serving Reuben-Style Latkes!
Reuben Latkes Recipe
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Palos Verdes Pastoral 2023
🌿 🦋 🦉 🌼 “Go Wild for the Peninsula” 🌼 🦉 🦋 🌿
Nestled amidst the pristine beauty of the Palos Verdes Peninsula in Southern California, Terranea Resort, a world-class coastal haven, was the stage once again for the annual garden-to-table gala that marries a heavenly dining experience with environmental consciousness.
The Palos Verdes Peninsula Land Conservancy (PVPLC) is a non-profit organization passionately dedicated to safeguarding the Peninsula’s open spaces and natural landscapes. Since 1988, the Conservancy has preserved more than 1700 acres of natural land.
Terranea Resort, sprawled across 100 acres of picturesque terrain, continues to be the ideal venue for this splendid affair. Offering breathtaking vistas of the ocean, it was the perfect setting for an event that combined gourmet delights, wonderful wines, entertainment, and philanthropy.
The fundraiser featured fine cuisine, a signature cocktail, and wine that enchanted the palate and elevated the spirit. As the sun set over the Pacific, attendees of this magnificent soirée found their hearts and minds aligned with a purpose: to ensure that the Palos Verdes Peninsula remained a pastoral masterpiece for generations to come.
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JULIA CHILD’S ANNUAL BIRTHDAY TRIBUTE
Chicken Liver Pâté à la Jacques Pépin
Joyeux Anniversaire Julia Child! It has been an honor, a passion, and a tradition to celebrate the Chef’s birthday on Taste With The Eyes for several years now.
This year I imagine her dear, long-time friend, Jacques Pépin, inviting her over for an intimate luncheon that begins with her favorite upside-down martini. The first course includes his famous chicken liver pâté with toasted baguette, radishes from the garden with Maldon sea salt and European-style butter, cornichons and cocktail onions.
Chicken Liver Pâté Recipe
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