Edible Flowers Archives - Taste With The Eyes

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.

Salted Flourless Chocolate Cake Recipe

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Oeufs Mayonnaise

Classic Bistro Fare
🥚 Oeufs Mayonnaise 🥚

Oeufs Mayonnaise is appreciated for its simplicity and the rich creaminess of the eggs combined with the tanginess of the mayonnaise. It’s a staple in French cuisine and often served as an appetizer in bistros, cafes, and homes across France. It’s a dish that exemplifies the elegance of simplicity and the artistry of combining everyday ingredients in traditional French cooking.

In the late 1980s, Paris experienced a shift in culinary preferences, with traditional dishes like oeufs mayonnaise losing some of their allure. One factor that likely contributed to this decline in interest was growing concern about health issues, particularly the perceived risks associated with consuming foods high in cholesterol. Eggs, a key ingredient in oeufs mayonnaise, were often vilified due to their cholesterol content during this period.

Amidst this changing landscape, Claude Lebey, a prominent figure in the French culinary scene renowned for his restaurant guides, recognized the need to preserve and celebrate dishes like oeufs mayonnaise. In 1990, Lebey took action by establishing the “Association de sauvegarde de l’oeuf mayonnaise” also known as ASOM. This association was dedicated to championing the dish and ensuring its proper preparation in bistros and restaurants across Paris.

Oeufs Mayonnaise

Lebey’s motivation stemmed from a concern that bistros, iconic establishments of French gastronomy cherished for their authentic charm and simple, hearty fare, were gradually losing their traditional character. He viewed oeuf mayonnaise as more than just a dish; it was a symbol of the essence of bistro cuisine—a humble yet delicious offering that epitomized the soul of French culinary heritage.

Lebey’s efforts, coupled with a broader movement towards rediscovering and celebrating traditional cuisine, ultimately contributed to a resurgence of interest in oeufs mayonnaise. The dish regained its place on bistro menus, reaffirming its status as a beloved staple of French gastronomy and a testament to the enduring appeal of simple, well-executed dishes that have stood the test of time.

Today, Claude Lebey’s grandson, Romain Lebey, has continued his family’s legacy by further promoting and preserving French culinary traditions, including the advocacy for dishes like oeufs mayonnaise.

Oeufs Mayonnaise Recipe

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New Mexico Style Roast Duck with Salsa Verde

New Mexico Style Roast Duck
With Salsa Verde

“The goal of my so-called mission is to show people a way to create satisfying meals with a minimum of effort and time…I think there’s a level of satisfaction and pride that comes from preparing a meal for yourself and your family and friends – even if it is helped along by pre-made ingredients,” Chef Nancy Silverton.

I’ve been a fan of her book “A Twist of the Wrist – Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes” since it came out in 2007. Of course we enjoy and cherish all our recipes made from scratch, but sometimes a quick, easy, and flavorful meal is in order.

This New Mexico Style Roast Duck recipe is an example of the Chef’s philosophy: I roast a precooked half-duck to crispy skin perfection in 25 minutes, and pair it with a Hatch New Mexico Salsa Verde from a jar.

The richness of duck meat can stand up to bold flavors, and the contrast between the savory duck and the heat of a spicy sauce creates a delicious harmony. Salsa verde complements the natural flavors of the duck while adding an extra layer of complexity. It’s fast, and effortless, and fabulous… I’m confident Chef Nancy Silverton would agree.

New Mexico Style Roast Duck with Salsa Verde

Roast Duck with Salsa Verde Recipe

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Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Seared Sea Scallops, Crispy Prosciutto
Smoky Chickpeas with Spinach

The inspiration for this super dish comes from another Las Vegas restaurant, this time, Superfrico at The Cosmopolitan.

Their current menu serves roasted sea scallops with cannellini beans, smoked butter, and prosciutto. A past menu served the scallops with chickpeas, Calabrian chile, and kale. Here, with a nod to both the old and new menus, I heat the chickpeas with a smoked paprika butter, then add baby spinach to wilt.

The pan-seared buttery sea scallops have a rich, sweet flavor. Prosciutto brings savory salty notes and when cooked, it develops a delightful crunch while retaining its intense umami taste. Nutty, earthy, and slightly creamy chickpeas are paired with tender garlicky spinach where the paprika butter adds complexity, depth, and an alluring smokiness. It is one tasty Vegas-style dish that comes together in minutes with very little prep!