Category: Tasty Recipes

Thank You Buitoni & Foodbuzz!

Hi Lori Lynn!
Buitoni and Foodbuzz are excited to announce that you are the GRAND PRIZE WINNER of the Buitoni Riserva pasta sauce contest!
Your recipe, Wild Mushroom Agnolotti with Veal, Portobello, Fried Sage and a Pinot Noir Cream Sauce, was a wonderfully creative and original showcase for Buitoni’s Wild Mushroom Agnolotti. Thank you for creating such a great recipe!
As the winner, your Grand Prize is a delicious array of VIP Buitoni coupons and an All-Clad Copper Cookware set, perfect for creating more fantastic recipes!
We made your recipe as a taste test—it was truly amazing!

Here is the recipe once again:
Wild Mushroom Agnolotti with Veal, Portobello,
Fried Sage and a Pinot Noir Cream Sauce

Portobellos are seasoned with olive oil, salt and pepper then grilled until tender.

Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.

Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.

Continue cooking over high heat until the wine is reduced to about a quarter cup.

Add 1 c. veal stock to the pan and reduce again.

Meanwhile, cook the Buitoni Wild Mushroom Agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.

When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.

Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.

To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf. (The concise recipe can be found here).


THANK YOU!  THANK YOU!  THANK YOU!

And thanks again to my brother Bill. I couldn’t ask for a better Sous Chef! Happy to cook for you anytime you’re in town, Billy!
It sure is fun to be a grand prize winner. But, you know, beyond winning, it is quite satisfying to create a dish, and hear that others truly enjoy it. The wonderful and generous prizes pale in comparison to the pride and joy in sharing our creation and finding out that it was honestly appreciated and savored. I am grateful to Buitoni and Foodbuzz for the recognition and to all of you who left encouraging comments on the original post and on the Foodbuzz recipe link. That is the true prize!
A Hearty Congratulations to the Other Winners! Don’t these recipes sound delicious? You can read more and link to their sites from here on Foodbuzz.
PrincessBacon
Luscious Smoked Tomato Sauce with Portabellas & Fennel
FoodMuse
Fried Wild Mushroom Agnolotti with Tomato, Fennel, and Olive Gremolata
dvmamg2001
Wild Mushroom Agnolotti with Garden Vegetables in a Creamy Sweet and Savory Sherry Sauce
From Whence the Sweet Bird Sang
Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots
eCurry
Agnolotti with Sundried Tomatoes, Peppers, Almonds & a hint of Saffron
SippitySup
Wild Mushroom Agnolotti with Spring Vegetable Ragout
Chefectomy
Wild Mushroom Agnolotti with Caramelized Shallots, Thyme and Mushroom Broth
The Feast Within
Manchego Mornay Sauce for Buitoni’s Wid Mushroom Agnolotti
FotoCuisine
Buitoni Wild Mushroom Agnolotti with Champagne Chile Cream Sauce

Fusion Burger & Garden Tour

Particularly Flavorful Grilled Burger, Asian Influence
Grilled Roll Brushed with Wasabi Butter
Cilantro, Scallion, Wild Arugula
I buy the ground round from the butcher shop, ground fresh that day. Gently mix the beef with a judicious amount Oyster Sauce, Soy Sauce, Hunan Red Chile Sauce. Form into an oval shape to match the fresh baked rolls from the bakery. When the burger is cooked to your liking, remove from grill and keep warm while grilling the rolls generously brushed with Wasabi Butter (softened butter mixed with wasabi powder). Serve with Cilantro, Sliced Scallion, Wild Arugula tossed lightly with Toasted Sesame Oil and sea salt.
Speaking of Grilling…

Come on outside with Wilson and me. The barbecue is on the side patio. Take a little tour around the garden.

Sixteen Candles Floribunda Rose

David Austin Old English Rose “Heritage”

Wilson at the front gate.
Eastern Redbud Tree

He’s a good guard dog.

African Iris and Sweet Pea Shrub

Agapanthus (Lily of the Nile)

Brugmansia (Angel’s Trumpet)

I leave you with one of the most fragrant roses in the garden,
French Perfume Hybrid Tea Rose.

Joyeux Anniversaire

Mille Feuille au Chocolat
Today Marks the Two Year Anniversary of
Taste With The Eyes!
Cooking, photographing, writing, then ultimately sharing my culinary adventures on Taste With The Eyes is a source of much joy for me. This little food blog is an ongoing learning experience, a terrific creative outlet, and a source of pride. It has opened doors and provided new opportunities. It is the means with which to connect with fellow foodies, and a wonderful way make new friends with various interests and passions from all around the globe. I am grateful to have the opportunity to share food and ideas and experiences with you.
Reading your blogs provides an awesome source of inspiration, a conduit of creativity, and a heartfelt connection through your personal stories. Your enthusiasm is infectious. I cook, dine, laugh, and cry with you.
Your kind, knowledgeable, clever, and sometimes funny comments are deeply appreciated. I learn so much from you, way beyond food and cooking. You amaze and inspire me.
Thank you!

My Legume Love Affair Round-Up


My dear dear friend of many years, Allison Lew, was among seven chefs to be inducted into Share Our Strength’s Operation Frontline Hall of Fame this year. Volunteers are inducted to the Hall of Fame for outstanding dedication to teaching low-income families how to prepare healthy, tasty meals on a limited budget. Allison volunteers at the Oregon Food Bank’s Nutrition Education program which uses the Share Our Strength Operation Frontline Curriculum. Share Our Strength is a national hunger-relief organization working to make sure that no child in America grows up hungry. You can go here to find out how you can get involved. For My Legume Love Affair event, Allison shares one of her favorite bean recipes at the end of this post.
MY LEGUME LOVE AFFAIR
11th HELPING
Black Bean, Tomatillo and Green Olive Salsa

The only saving grace was a ravishingly salty and sassy jolt of fresh salsa, so good that I scarfed it down before I could artistically arrange it in a bowl. So very good, in fact, that I made it a second time, and, again, scarfed it down before I could get it into that bloody bowl. It is said by fairies, elves and other supernatural types that the third time is the charm.
Susan
New York

A special thanks to Susan, the creator of this fabulous event!
Lentil Beans with Spanish Chorizo Sausage

A family Spanish recipe.
A hearty stew flavored with fresh vegetables, Spanish Chorizo and
Pimenton (Spanish Paprika).
Diana Bauman
Des Moines, Iowa
Judias Blancas Con Espinaca (Spinach and Beans)

I love legumes. Packed with protein, nutrients and best of all, my
kids will eat them!! Now that local Spring veggies are in season,
this is a great dish to use up that Spinach.
Diana Bauman
Des Moines, Iowa
Kairi Ki Dal/ Raw Mango Dal

I like to dedicate this recipe to all the buddy bloggers who visit, appreciate and encourage me.
Lubna Karim
Bangalore, Karnatka, India
Mutter Paneer Masala / Green Peas with Indian Cottage Cheese

When the soft and gorgeous green peas combines with a golded fried, pleasant-tasting paneer with some aromatic and flavourful Indian spices the outcome is simply luscious and palatable.
Lubna Karim
Bangalore, Karnatka, India
Rajma N Tomato Rice

Red kidney beans (Rajma) are grown in many places around the world and can be found in the cuisines of Spain and Latin America. These kidney beans are large and deep maroon in colour.
Priyasuresh
Paris, France
Lobia Mushroom Curry

Lobia is an Indian curry made with black eyed beans. Made with freshly roasted and ground aromatic spices along with other ready made spices this dish has a wonderful flavour. The aroma infused by freshly ground spices along with the creamy texture imparted by ground coconut, this dish goes well with Indian breads like Chapati/Roti/Naan.
Pooja S
Loves Park, Illinois, USA
Chole Paneer Masala

Chole (Chickpeas/Garbanzo Beans) masala originated in North India and is popular all over the country especially by the name Chole Bature. Chole/Channa is served with Batura which is an Indian bread deep fried in oil. This is a popular breakfast dish served with curd and pickles. It is also a snack food sold by street vendors. The method of preparation varies in different parts of the country due to the choice of spices and other ingredients. Paneer, a protein rich food is made by curdling boiled milk with lime juice or vinegar. This is later strained and squeezed and kept with weights on top for some time before cutting into pieces.The addition of paneer to Chole gives an added taste to the entire dish.
Pooja S
Loves Park, Illinois, USA
Kara Vadai

A deep fried fritter made with chickpea flour and split moong dal.
Perfect snack with tea.
Divya Vikram
Los Angeles
15 Bean Sloppy Joe’s

A new take on a classic favorite… this recipe adds 15 Bean soup to a traditional Sloppy Joe recipe. The results are something the entire family will LOVE!
Matt Huntley
Indianapolis, Indiana
Channa Masala

A rich Indian curry that is made with Chick peas as the main ingredients. It is an excellent side dish for Indian breads like pooris, Naans and Chappathis.
Hemamalini
Illinois, USA
Sausages with Lentils

This is a simple & fast “surely-you-have-everything-on-hand” kind of meal.
Oh, and its delicious too.
Andrea
Milwaukie, Oregon
Red Lentil and Preserved Lemon Soup

The soup was hearty, spicy and delicious. E was very impressed and we both had a second helping because it tasted so good.
Johanna
Melbourne, Australia
Black-eyed Pea and Bottle Gourd Kurma

This black eyed peas and bottle gourd kurma is a delicious gravy and goes well with bread or rice with its coconut and fennel seed aroma.
Rekha
AbuDhabi (U.A.E.)
Healthy Sprouted Bhel

A Spicy Indian quick snack for entertaining!
Muskaan
Red Chori (Red Small Beans) Salad

Red Small Beans, (Red chori) also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unsually sweet flavor and creamy texture.
Plantain & Blackbeans Veggie Patty

Believe it or not, plantain is one of the healthiest foods in the world in terms of its nutritional value. The nutritional value of plantain is even greater than that of its closest relation banana. When cooked, the fruit is extremely low in fat, high in fibre and starch. It is very low in cholesterol and salt too.
Muskaan
Rajma (Kidney Bean) Salad

Kidney beans are an excellent source of molybdenum!
Sadhana

Sprout Curry with Goda Masala

Goda masala is a fragrant spice mix from Maharashtra. It keeps for a couple of years in the freezer and I use it just for this recipe with any kind of soaked and cooked beans or sprouted lentils.
Bee and Jai
North Western U.S.
Black-eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick, but comforting and nourishing meal.
Lisa
London, Ontario, Canada
purè di fave e bietola / fava bean and chard purée

This dish was created with the help of Ms Serendipity, that nice companion of many adventures in the kitchen (and elsewhere). It all started at the farmers’ market…
Simona
Northern California
Channa Ham

I was hungry and had some chickpeas I had soaked overnight and wanted something easy but tasty for my meal. So I cooked the peas along with a piece of ham hock and then sauteed it with onions, cilantro, green onions and a pinch of ground cumin.
Cynthia
Barbados
Fresh Green Hummus

While looking on at clearance fruit and vegetable racks at Pete’s the other day, I came across a huge bag of fresh Garbanzo beans…
Courtney
Coco Cooks
Chicago

Chinese Black Bean Soup

Black bean soup is one of my favourite Chinese soups. Black beans (also known as black turtle beans due to their shiny, dark, shell-like appearance) are super nourishing, they have a deep “meaty” taste akin to mushrooms, and are packed with antioxidants.
wiffy
Singapore
Moong Dhal Payasam

Moong dhal payasam is another authentic south-Indian dessert prepared during the festival time. It is fairly easy and doesn’t involve many ingredients.
Cham
California, USA
Chilli Soy Chunks

These Soy Chunks are a made from textured soy flour in the form of chunks or granules, giving them a meaty texture. I have cooked them with an Asian twist, with the flavors of Sesame, Red Dry Chilli & Soy Sauce all combined in the spicy sauce which makes the chunks absorb in all the wonderful flavors & the zing. Enjoy this deliciously healthy dish with white or brown rice.
Soma
Texas, USA
Black-eyed Pea Rice

Not a traditional one, but an effort to create a healthy and quick rice variety!
EC
India
Three Color Bean Salad

Cooked red beans, steamed green beans, fresh mango squares,
extra light olive oil, balsamic vinegar, salt, crushed red pepper to taste.
Caution, the vinegar has to be kept light so as not to mask the sublte flavor of the beans and mango!

Tash
Mostly LA County
Palos Verdes Daily Photo
Palos Verdes, California

Sweet Chile of Mine

My dish was a Mexican Chile, inspired by Chile had during a recent visit to a restaurant in Seattle, that I had to recreate for my family.
Bird’s Eye View
Gurgaon, India
Alubias Pintas con Arroz y Pimientos del Padrón

A classic pink/purple Beans stew with a twist to a modern and transformed dishes. Same ingredients and same recipe with three different results on the plate!
Núria
Barcelona, Spain
Chana Masala

Onion, garlic, jalapeno and cumin seeds. How can this not taste good?
The tomatoes make this dish very colourful.
Nina
Hamilton, Ontario, Canada
Green Curry Soup with Tofu, Chicken, and Green Peas


A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

Lori Lynn

San Pedro, California
And the winner is…

…Divya Vikram of Dil Se!

As part of My Legume Love Affair’s Round Up, Susan offers one of the lucky participants (chosen at random) a prize. This month’s prize is A World of Dumplings by Brian Yarvin. Please email me at tastewiththeeyes AT cox DOT net to receive your prize! YAY Divya! Congratulations!
From Chef Allison Lew
Vancouver, Washington

Hi Lori Lynn!
This is one of my favorite bean recipes. I teach cooking-based nutrition classes to low income groups as a chef volunteer through Oregon Food Bank. This recipe is part of the “eating right” curriculum from Share Our Strength’s Operation Frontline program. This recipe is endlessly adaptable to ingredients you have on hand, and with a little cheese grated on top, this dish provides nutrition from 4 of the 5 food groups for less than $1.40 per serving. Enjoy!
Allison

PASTA WITH BEANS AND GREENS

Ingredients

  • 1 (13 ounce) package whole wheat pasta
  • 1 medium carrot
  • 1 large clove garlic
  • 2 medium onions
  • 2 pounds (1 large bunch) collard greens
  • 2 Tablespoons canola oil
  • ½ cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 (15 ounce) cans lima beans

Directions

1. Cook pasta according to package directions, drain and set aside.
2. While pasta is cooking peel, rinse, and dice carrot, and onions. Peel and mince garlic.
3. Rinse collard greens — more than once if necessary to remove all grit, remove tough stems and chop coarsely.
4. Heat canola oil in a large sauté pan over medium-low heat and sauté garlic, carrot, onion and greens until onions are soft.
5. Add ½ cup water and spices and cook until greens are tender.
6. Drain and rinse beans in a colander. Add beans to the greens. If needed, add a little more water to make a sauce.
7. Toss greens and beans with cooked pasta and cook for 5 more minutes or until pasta is heated through.

Serves 12, 1 cup per serving

Thank you to Allison and Susan, The Well–Seasoned Cook, and all the contributors to My Legume Love Affair! It has been my absolute pleasure to be your hostess for the month of May. I now pass the baton to Apu of Annarasa blog for the 12th Helping…

Green Curry Soup

Green Curry Soup
Tofu, Chicken, and Peas
Basil and Scallion Garnish
  • 1 1/2 c. coconut milk
  • 1 1/2 c. chicken stock
  • 2 T. green curry paste
  • 1 c. diced chicken breast
  • 1 c. cubed tofu
  • 1/2 c. frozen peas
  • 1 T. fish sauce
  • 1 T. sugar
  • 1 sliced green chile (Thai, serrano, or jalapeño)
  • 2 kaffir lime leaves, thinly sliced into slivers
  • basil and scallion for garnish

Heat coconut milk and chicken stock together. Stir in curry paste. Add chicken and kaffir lime leaves. When chicken is cooked, season with fish sauce and sugar. Taste, adjust seasoning to balance the sweet, spicy, sour, salty flavors. Add chile, tofu and frozen peas and heat through. Serve garnished with a chiffonade of basil and sliced scallion.
A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

This little fellow is my Kaffir Lime Tree, planted last Fall. The wrinkled limes are way too sour to eat but the leaves and zest are perfect to season my Thai dishes. The green curry soup recipe is adapted from a basic recipe we learned in Thailand a few years ago at the fabulous Pattaya Thai Cooking School.

Kaffir Lime leaves are easily distinguished by their double-lobes and very fragrant aroma.

Voilà! A very flavorful and easy to make soup!

This Green Curry Soup with its tofu and green peas is my entry to My Legume Love Affair. It has been my pleasure to be your hostess for this month’s edition. The round-up will be posted on June 7th. Please do stop by to Taste With The Eyes the exciting legume dishes from around the world. Many thanks to Susan, The Well-Seasoned Cook for inviting me to do the honors. And be sure to visit Apu of Annarasa blog for more beans in June!