A Curated Meal Kit Crafted by James Beard House Fellow

A Curated Meal Kit Crafted by James Beard House Fellow

Salad Course: Don’t Be Late

Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette

Main Course: Trial by Fire

Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt

Dessert: High on the Cob

Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache

James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.

A Curated Meal Kit Crafted by James Beard House Fellow

The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”

For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.

A Curated Meal Kit Crafted by James Beard House Fellow

Emerging Chefs

May 2021 – Nicole Merino

June 2021 – Mimi Chen

July 2021 – Theodore Coleman

Curated Meal Kit by Chef Theodore Coleman

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A Sweet, Savory, Spicy Smoothie

A Sweet, Savory, Spicy Smoothie

A Sweet, Savory, Spicy Smoothie

My friends at Lifeway wrote, “Since we love your recipe creations, we want to reach out to see if you would like to be a part of our Summer Smoothie Project! We will be posting a Summer Harvest Smoothie onto our feed and would like to create a “viral” feel by having our beloved influencer community create a replica of the recipe or their own version (blending in your favorite summer fruits and kefir flavor).

I created A Sweet, Savory, Spicy Smoothie for this project. Lifeway’s delicious original Summer Harvest Smoothie recipe with blueberries can be found here.

Sweetness comes from kiwi, lemon kefir, cucumber and agave syrup. Savory notes are from spinach, avocado, and cilantro. Saltiness and Spiciness come from the addition of kosher salt and from the chile-lime-sea salt seasoning on the rim of the coupe glasses.

The result is a healthy flavor explosion hitting all the tastebuds!

A Sweet, Savory, Spicy Smoothie Recipe

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Ultimate Bistro Salad: Salade de Laitue

Ultimate Bistro Salad: Salade de Laitue

Ultimate Bistro Salad:
Salade de Laitue

Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.

Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”

Atelier Atalore, Las Vegas

Salade de Laitue Recipe

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What to Serve with Caviar

What to Serve with Caviar

Champagne and Caviar

What to Serve with Caviar?

Caviar is always a good idea. And they don’t always have to be the most expensive fish eggs on the block. A jaunty presentation with several great accompaniments, and a favorite sparkling wine or chilled vodka can make for a most memorable experience.

Purists prefer to eat expensive caviar off the back of the hand, between the index finger and thumb so as to enjoy that pure unadulterated burst of the sea.

But it is also quite fun to put out many accompaniments and let your guests experiment with their own special pairings and combinations. Try fresh-shucked oysters with a dollop of crème fraîche topped with caviar. Or maybe a warm blini with butter, hard-cooked egg yolk and finely minced onion with caviar on top…

Perhaps 2021 will be a year to indulge and to allow oneself to enjoy life’s finer pleasures… and not wait for a special occasion?

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Julia Child’s Upside-Down Martini

Julia Child's Upside-Down Martini

Julia Child’s Upside-Down Martini

Joyeux Anniversaire Julia Child! Today would have been Julia’s 108th birthday. It has been a tradition to celebrate her birthday on Taste With The Eyes for the past several years.

This year, let’s raise a toast to Julia with one of her favorite cocktails, the Upside-Down Martini also known as a reverse or “wet” martini, made with five parts vermouth to one part gin. We are going to craft Julia’s special drink with exclusively French alcools.

Noilly Prat was a favorite of Julia’s, a fine vermouth, beautifully crafted by the sea in the South of France. It is made with 14 global herbs and spices such as chamomile and coriander from Morocco, bitter orange from Tunisia, and orris root from Italy.

Diplôme Dry Gin has been produced in France since 1945 from a selection of the finest natural botanicals including genever berries, whole lemons, angelica, saffron, and fennel seed. The original recipe was perfected during WWII in the City of Dijon. At the end of the war, the original recipe became the official gin for the American Army stationed in Europe.

With naturally less alcohol than a traditional martini, Julia would say, “The best thing about a reverse martini is that you can have two of them!” (Full upside-down martini recipe below).

Julia Child Birthday
Rouen, France – Novembre 1948

A Historic Re-Creation

Please join me as I re-create Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948.

I originally wrote this post back in 2007. I resurrect it in August, sometimes with a new recipe, to celebrate Julia Child’s birthday. This year I am including a drink that she especially liked, the Upside-Down Martini.

The text is as she describes her meal to us in My Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006.

The re-creation photographs are ones that I have taken on my travels; some are from France, others from California, a couple are shot in my own home. I use the sepia tone to give the images the feel of a single place over 70 years ago.

Come, let’s travel back in time and enjoy French food and revel in its perfection via Julia…

Julia Child’s First Meal in France

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