where the image is meant to titillate and inspire the cook
Happy Birthday America, Sweet Land of Liberty!
As much as we have a passion for food and cooking, holidays, of course, have significance beyond what we’re eating. In addition to roasting a big beautiful turkey on Thanksgiving, we spend time giving thanks and sharing our gratitude. On Independence Day, we relish our cheeseburgers, while letting FREEDOM ring!
Hello Summer!
A Meal with Edible Flowers in Every Course
Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.
Continue reading “Foodbuzz 24×24: Hello Summer! A Meal with Edible Flowers in Every Course”
Four-Layer Caviar Cake
Taste With The Eyes is 4-years-old and we’re celebrating with cake! A unique cake apropos of a savory anniversary. Black Lumpfish Caviar from Iceland tops a molded sour cream/cream cheese/shallot layer over a molded avocado/parsley/lemon layer. The base is creamy egg salad/mayonnaise/green onion, all decorated with a pretty tomato rosette. We served pieces of Caviar Cake on sliced crusty baguette, with Champagne of course. This fabulous Caviar Cake is the creation of Lisa’s Bon Appetit Catering.
TASTE WITH THE EYES IS 4 YEARS OLD
516 posts published
93 drafts unpublished
8,026 comments published
47,552 spam comments deleted
74,194 photographs archived
814 followers (576 + 73 + 41 + 124)
236 tweets
1808 foodbuzz friends
1501 foodbuzz posts
54,208 foodbuzz total views
Caviar Cake Rose Arrangement
I designed the centerpiece with flowers from my garden to whimsically complement the cake. The orange Sunset Celebration Hybrid Tea Rose mirrors the tomato rosette. Yellow Julia Child Floribunda Roses represent the egg salad, while white Fabulous Floribundas represent the sour cream layer. Lemon Verbena and Calla Lily leaves symbolize the green avocado layer, all arranged in a “caviar black” vase.
Taste With The Eyes is a culinary adventure. It’s here where I love to cook and share dishes, exotic flavors, or presentations that I find interesting and hope you do too. It’s here where I share entertaining ideas, from our themed dinner parties to celebrating the holidays in style. We travel, dine, and photograph meals at some of the world’s finest restaurants and equally enjoy writing about the local hole-in-the-walls as well. Our own underground-style restaurant, The Sunken City Supper Club, debuted in 2009. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors, and I always look forward to blogging about our Supper Club events. At Taste, I also share my passion for satisfying heart healthy dishes. Sure I still serve sumptuous foods to company, but I am equally enthusiastic about heart healthy cuisine.
I hope Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. It continues to be an absolute pleasure to share culinary experiences with you. I am grateful for the opportunity to get to know you. I’m grateful for the knowledge, creativity, and joy this little hobby has brought into my life. It has turned into quite a passion over the past four years…
Giveaway – My Thank You Gift
I’d love to giveaway a Caviar Cake, but alas, it doesn’t travel that well. So I thought you might enjoy a cookbook as a token of my appreciation. It can be my all-time favorite, the one I gave away last anniversary, or the cookbook of your choice (up to $50 retail). And I will ship it anywhere in the world through amazon.com.
So, simply leave a comment on this post and you’ll be entered to win. The fortunate recipient will be chosen using random.org. The winner will be posted on Taste With The Eyes on June 23rd. Just for fun, if you are so inclined, share with us your favorite cookbook or the one on the top of your wish list.
Thank you for helping me celebrate.
Thank you for your support, friendship, and inspiration.
Toujours Toujours Toujours Bon Appétit,
Lori Lynn
UPDATE:
Congratulations to Peter of the fabulous Kalofagas blog from Toronto, Canada,
winner of the cookbook giveaway!
Thank you to everyone for your generous comments and continued support.
I cherish your friendship.
roasted butternut squash & corn lasagna
layered with corn tortilla, shredded mozzarella, and tomatillo sauce
Already? The school year is winding to a close. It’s time to thank the parent volunteers for their energy, support, and dedication in helping maintain the library at Rolling Hills Country Day School. As is tradition, our librarian recognizes all the parent volunteers at a special “Luncheon in the Library” held in their honor. Not only is Mrs. Love an inspiring passionate librarian and mother of three Country Day students, she is also a fabulous cook! I’m thrilled to have her share her recipe here, it was a smashing success (vegetarian & gluten-free too)!
Continue reading “butternut squash lasagna, tomatillo sauce”
Gourmet Picnic
Spicy Cold Soba Noodles with Peanut, Scallion, and Cilantro
Radish, Tofu, Shiitake, Carrot, Cucumber, Edamame, Shrimp
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
The 5 Star Makeover assignment for May is Gourmet Picnic Food, perfect for the Memorial Day holiday. “Take your favorite picnic food for a ride and make something special. Lots of leeway and freedom, you choose the ingredients. Just make sure it is 5 Star.”
My contribution to May’s Picnic is a makeover of the ubiquitous pasta salad. This one is portable, delightfully colorful, bursting with flavor, healthy, and since guests compile the salad themselves can be made vegan (just skip the shrimp).
Continue reading “Gourmet Picnic with Spicy Cold Soba Noodle Salad”