Edible Flowers Archives - Taste With The Eyes

Julia Child’s Coquilles Saint Jacques

Julia Child's Coquilles Saint Jacques

The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques

Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.

She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!

To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!

🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷

Starter Course
Coquilles Saint Jacques

Soup Course
Vichyssoise

Main Course
Sole Meunière

Dessert Course
Figs and Sabayon

Julia Child’s Coquilles Saint Jacques Recipe

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Morimoto’s Black Cod

Morimoto's Black Cod

Morimoto’s Black Cod
Gindara Nitsuke

Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.

Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”

Morimoto’s Black Cod Recipe

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Salade de Chèvre Chaud

Salade de Chèvre Chaud
Warm Goat Cheese Salad

Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.

Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.

Salade de Chèvre Chaud

Recette de Salade de Chèvre Chaud

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Chilean Sea Bass, Mole Coloradito

A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!

Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.

Chilean Sea Bass, Mole Verde at Sazón Santa Fe — Mole Verde paired with Chilean Sea Bass at Sazón Santa Fe

Chilean Sea Bass, Mole Coloradito Recipe

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Salted Flourless Chocolate Cake

An incredibly easy way to impress your guests on Passover (and other times of the year!) is to serve a home-baked flourless chocolate cake for dessert. With its luscious fudgy texture and intense cocoa taste where flaky Maldon sea salt enhances the experience, this effortless cake is bound to be a big hit every time.

Salt has a fascinating way of complementing chocolate in desserts. Salt acts as a flavor enhancer, bringing out the natural richness and depth of the chocolate while also balancing its sweetness making the overall taste experience more complex and satisfying.

Additionally, Maldon sea salt provides a pleasant contrast in texture. The slight crunchiness of the salt crystals complements the smoothness of the chocolate, adding an extra layer of sensory delight to each bite.

This cake is so darn delicious that it doesn’t even need frosting or fancy garnishes. A simple dusting of unsweetened cocoa powder and/or powdered sugar is all it takes to make it shine.