Short Rib Kreplach and Nana’s Meat Soup

Short Rib Kreplach and Nana's Meat Soup

Celebrating Hanukkah, The Festival of Lights
with
Short Rib Kreplach and Nana’s Meat Soup

Back in 2008 I had asked my Mother about recipes from the past. She said that my Nana (my paternal grandmother) made excellent soups. I remembered her chicken soup which I still make to this day, and her delicious borscht. Mom said that she always liked Nana’s meat soup. Meat Soup, I asked? Mom said that it was just like chicken soup but with meat. She still had the recipe.

These are the ingredients my Mother had listed on the old recipe index card from notes she took while watching her mother-in-law make meat soup: short ribs, carrots, onions, parsnips, celery stalks, parsley root, dried large lima beans, and egg noodles.

In honor of Hanukkah and in remembrance of my dear mother Joyce (1933- 2013) and dear grandmother Fanny (1894-1972), I’m making Nana’s Meat Soup and adding those comforting Jewish dumplings known as kreplach, filled with tasty shredded short ribs of beef.

Short Rib Kreplach and Nana's Meat SoupShort Rib Kreplach and Nana’s Meat Soup

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My Beautiful Matzoh Ball Soup

Beautiful Matzoh Ball Soup

My Beautiful Matzoh Ball Soup with Herbs and Flowers

Among the many Seder rituals, out of innocence the youngest child who is able asks The Four Questions. The first Question posed, “Why is this night different from all other nights? On all other nights we eat leavened bread or matzoh but tonight we eat only matzoh. Why?”

And to all the children at Seders around the world, the first Question is answered, “This night is different because we eat the unleavened bread called matzoh in remembrance of our ancestors’ haste to escape from Egypt’s bondage as there was no time to let the dough rise.”

Among the many Passover dishes, Matzoh Ball Soup is a perennial favorite.

Beautiful Matzoh Ball Soup

Since 2007, I have shared many a matzoh ball here on Taste With The Eyes. But this year, because winter had been especially rainy, cold, and snowy from LA, to Las Vegas, to Chicago…I am giving an extra nod to rebirth and springtime by adding more green herbs and pretty edible flowers to the soup.

Everyone had the same reaction to this bowl of soup. “That’s beautiful!” they said, so here I present the 2019 version called My Beautiful Matzoh Ball Soup.

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Kabocha Shooters, Candied Pepitas

Kabocha Shooters, Candied Pepitas

Kabocha Shooters
Candied Pepitas, Creme Fraiche, Pink Peppercorns

Is it a drink? Is it a soup? Is it an amuse bouche? Yes. Yes. Yes. Complex in flavor and compact in presentation – these kabocha shooters are excellent for Fall entertaining. Kabocha, a winter squash also known as Japanese pumpkin, has a delectable taste with beautiful flesh the color of turning Autumn leaves.

The soup’s sweet profile includes nutmeg, cardamom, vanilla, and brown sugar while the savory side contains caramelized onion, garlic, ginger, and dry sherry. The roasted squash is blended with the various ingredients and a touch of cream. All this flavor is packed into a little shot glass where a rich cultured cream floats atop and a sticky-candied-crunchy pumpkin seed garnish is perched on the side.

Kabocha Shooters, Candied Pepitas

Kabocha Shooters Recipe

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Palos Verdes Pastoral Outstanding Oaxacan Theme

Work with Lori Lynn

Palos Verdes Pastoral at Terranea Resort

Thirty years ago in 1988, our community chose sanctuary over sprawl and open land over bulldozers, and launched the Land Conservancy on a journey to preserve and restore open space on the Palos Verdes Peninsula in Southern California.

Palos Verdes Pastoral is the Conservancy’s most important annual event, allowing it to raise support, funds, and awareness for the conservation and management of 1600 acres of permanently protected rare coastal habitat.

Pastoral is an enchanted fundraising dinner that brings people together amidst nature for an exclusive experience at Terranea Resort featuring the best of California handcrafted, organic, and sustainable foods.

This year Pastoral was inspired by the colorful state of Oaxaca, one of Mexico’s major gastronomic centers. It shares many native plant species with the Peninsula; those include lily, sunflower, coastal sage, and cactus. Executive Chef Bernard Ibarra, created a menu with foods sourced from local artisan ingredients and Terranea’s award-winning garden. The menu highlighted staples of Oaxacan cuisine such as squash flowers, sage, prickly pear cactus, dragonfruit, chocolate, and mezcal.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to preserve land and restore habitat for the education and enjoyment of all.

Outstanding Oaxacan Cuisine at Terranea Resort

Preserving Land and Restoring Habitat

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Tamal de Cazuela

Tamal de Cazuela

Tamal de Cazuela

Don’t make it because it’s easier, make it because it’s great! Tamal de cazuela is a “tamale casserole” with all the fabulous flavors of our favorite Mexican tamales baked in a cast iron dish.

Labor-intensive traditional tamales are steamed individually in corn husks or banana leaves, resulting in a fluffy masa. Here, the masa is simply spread in a pan, filled with a meaty mixture, capped with more masa, then baked. It has a denser texture more like a sope, the process makes a terrific pie crust.

I often use leftover meat for my tamales. Have you tried my Hanukkah Tamales made from frozen brisket? This pie is made with my leftover braised short ribs (recipe here). For the filling, you can use any shredded meat (beef, pork, chicken) or even vegetables and beans to make a delicioso tamal de cazuela!

Tamal de CazuelaOnce the tamal de cazuela is baked, let it cool slightly then slice into wedges. Serve the pie slices on plates and let guests garnish with lots of toppings of their choice:

  • salsa roja
  • salsa verde
  • shredded cabbage
  • cotija cheese
  • sliced jalapeños
  • lime wedges
  • cilantro
  • crema Mexicana
  • guacamole
Tamal de Cazuela Recipe

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Scallop Amuse-Bouche, Miso Aioli, Shiso

Scallop Amuse-Bouche
Scallop Amuse-Bouche
Miso Aioli, Shiso, Carrot Cucumber Slaw

The complex herbal flavors of shiso (reminiscent of mint, lemon, anise, basil and curiously cinnamon) complement the sweet buttery taste of wild-caught Atlantic sea scallops. Miso aioli adds creamy, garlicky, umami characteristics. A refreshing crisp carrot cucumber slaw balances all those rich notes.

At the last minute, place a spoonful of slaw on top of each scallop,  then serve one scallop per person for a palate-pleasing amuse-bouche. Big flavors, bold colors, eclectic textures create a stunning small bite to launch your next elegant dinner party.

Pan-Seared Scallops with Miso Aioli Recipe

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Jazz Up Store-Bought Hummus, Three Ways

Jazz Up Store-Bought Hummus, Three Ways

Hummus and Pita

Take ordinary (high quality) store-bought hummus and pita to another level. Easily jazz it up for guests with a few items from the garden and the pantry. Edible flowers, lemon, herbs & spices, olive oil, nuts – with very little effort, anything colorful and tasty can take the ubiquitous dip over-the-top for entertaining.

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