Refreshing Bay shrimp Ceviche, Baja-Style
The beauty of this bay shrimp ceviche is that there is no need to search out pristine, raw, expensive fresh seafood when in the mood for a refreshing light meal.
Toss Wild Pacific Coldwater Bay Shrimp with fresh squeezed lime juice. Fold in chopped vegetables, refrigerate then enjoy 15 minutes later! These little shrimp have a delicious sweet flavored meat with a medium soft texture, perfect for ceviche.
We served this dish al fresco, Baja-style. The weather’s been in the low 90°s during the day here in Vegas. Chilled ceviche with house-made chips makes a delightful poolside snack. Add a frosty cerveza and there is nothing better.
These sustainable bay shrimp are harvested from the Pacific Ocean in cold waters from San Francisco up to Canada, with most of the catch coming from along the Oregon coast. The shrimp are fully cooked, peeled, and frozen. I keep a bag in the freezer. At $15 for a 2 lb. bag from Costco, it’s a great economical protein source to use in many recipes from soups to salads to omelettes.
Baja-style is the type of ceviche served all over Baja California which includes Mexican staples such as avocado, cucumber, and tomato as opposed to a Peruvian-style ceviche which is prepared with vegetables popular in Peru, such as sweet potato and choclo. Both great, just different.
Bay Shrimp Ceviche, Baja-Style Recipe
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Chilled Kefir Soup With Cucumber,
Herbs, Edible flowers, and Kefir “Waves”
This hot weather calls for a cool refreshing light lunch. How does Chilled Kefir Soup with Cucumber and Herbs served with home-baked seeded artisan bread and a glass of un-oaked chardonnay sound? How about we serve it Spa Style, in the pool. Put on your swimming suit and let’s do lunch!
Chilled Kefir Soup Recipe
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Mayfair Supper Club Tomato Salad
Heirloom Tomatoes and Roasted Cherry Tomatoes
Green Olive/Preserved Lemon Vinaigrette, Shallots, Baby Basil
If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.
One of my most cherished creative outlets is to re-create historical events through food. The Abraham Lincoln Dinner at Delmonico’s on February 12, 1900; Barack Obama’s 57th Inaugural Luncheon; Donald Trump’s 58th Inaugural Luncheon; and Julia Child’s First Meal in France are a few examples of many of my favorite re-creations.
The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière. I also visually attempt to reconstruct her experience in a beautiful courtyard at a little white table beneath a leafy trellis discussing the merits of Loup de Mer; and her charming memory of Tijuana, Mexico and Caesar Cardini in her kitchen preparing Caesar Salad and Salmon en Papillote.
An evening at the Mayfair Supper Club at the Bellagio in Las Vegas was worth re-creating. We had a fantastic meal where we were mesmerized by the entertainment, awed by the ambiance, and impressed by the service.
The humble tomato salad was as memorable as the over-the-top duo of truffle dishes – filet mignon with sauce perigourdine and truffle pasta. The salad was shot in my atelier, attempting to duplicate the chef’s recipe from taste memory and mimicking the ambiance of the supper club (with some jazz tunes playing in the background of course).
Mayfair Supper Club Tomato Salad Recipe
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Savory Greek Yogurt with Kale Pesto
Recipe by Nicole Putzel
With the summer solstice fast approaching, I decided to choose a recipe from the “Summer” section of Nicole’s veggie-centric cookbook, The Seasoned Plate: Delicious and Healthy Real Food.
This Greek Yogurt parfait is super fresh, colorful, and mighty flavorful. Kale pesto is simultaneously earthy, nutty, garlicky, and salty. All these savory flavors harmonize with the creamy yogurt and are layered with blackberries, tomatoes, avocado, and walnuts for a delightful healthy cool lunch on a hot day.
Yogurt Parfait Recipe and Cookbook Giveaway!
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Chickpea Stew with Lots of Veggies
Kale, Cabbage, Spinach, Carrot, Onion, Celery, Tomato
We are cooking in some challenging times, my friends. But we can do this and we can do this well! Look in the fridge and get excited!
We are cooking without the luxury of just popping over to the supermarket to get whatever ingredient our original recipe requires.
Today’s meal started in the pantry with a can of chickpeas and progressed to the veggie drawer in the fridge. There was a very small head of cabbage left over from my Stuffed Cabbage rolls. Less than a half bag of pre-washed spinach, and an aging bunch of curly kale.
Staples of carrot, onion, celery and garlic are almost always on hand. It was here that this hearty, healthy, satisfying stew recipe began to take shape.
Also, don’t underestimate dried herbs. They definitely have flavor and can substitute for fresh in these unusual times. Hopefully the dried herbs in your pantry are not too old!
Chickpea Stew Recipe
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