Taste With The Eyes

Korean Cold Noodles with Crab & Asparagus (Bibim Naengmyeon)

Korean Mixed Cold Noodles with Crab & Asparagus (Bibim Naengmyeon)

As the weather warms, we’re looking forward to cooler dishes. Bibim naengmyeon is a Korean spicy cold buckwheat noodle dish typically served with cucumber, radish, and hard boiled egg. Sometimes sliced beef and Korean pear are added. To celebrate springtime, I’m making my bibim (mixed) naeng (cold) myeon (noodle) with asparagus and Dungeness crab.

Korean Mixed Cold Noodles Recipe

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Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack

Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack

The confluence of Spring, St. Patrick’s Day, a Potato Event, and a Black Winter Truffle resulted in one really spectacular dish.

It was time to eat that black truffle which had been infusing fresh eggs with its heady aromas for several days…beautiful spring-green asparagus at the market was irresistible…Food Network was featuring potatoes…and with St. Paddy’s Day around the corner, I just had to cook something green. So that is how this Triple Truffle dish was born. Simultaneously rustic and elegant, it is suitable for breakfast, lunch or dinner. Truffle lovers will absolutely swoon!

Truffled Poached Egg, Asparagus & Truffle Vinaigrette
Black Truffle & Potato Stack RECIPE

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Meet Terranea Resort’s Executive Chef Bernard Ibarra

“The mountains were my backyard and the sea was my front yard,” reminisces Chef Bernard Ibarra about growing up in France’s Basque Country.

The Chef has cooked in France, North America, and Asia. Before landing in the Southern California last summer, he worked in Las Vegas for 15 years as Executive Chef at the prestigious Mirage and Aria resorts. Although he loves Vegas, he had longed to be near the sea again. Now he’s come full-circle, with the hills of Palos Verdes at his back and the expansive blue Pacific at his feet.

“It looks very much like where I was raised, except with better weather,” he chuckles.

Imagine his delight to now be the Executive Chef at the coastal Terranea Resort and our good fortune to have this world-class chef cooking in our “backyard.”

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A Korean Sweet Treat ~ Hwa Jeon with Honey and Flower Petals

The Prettiest Rice Tea Cakes ~ Hwa Jeon 화전

They’re simultaneously simple and sublime. Not exactly a cake nor a cookie, a doughnut nor a pancake. But a little disk of fried rice flour with a hint of sea salt, that’s all. Sprinkled with edible flower petals and drizzled with orange blossom honey. Served with rose petal tea.

With Spring right around the corner, this delightful Korean sweet treat called hwa jeon is certain to charm your guests.

This dessert is naturally gluten-free. It is made from glutinous rice flour also known as sweet or sticky rice flour. “Glutinous” refers to the type of rice, not gluten.

Hwa Jeon Recipe

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Roasted Oatmeal “Streusel”

Non-Fat Greek Yogurt with Roasted Oatmeal “Streusel”

There are those of us who try to eat oatmeal everyday for its heart-healthy benefits. And truthfully, that oatmeal routine can get quite boring. But here, old dull oatmeal becomes an inviting way to begin an awesome day. The idea for this “streusel” comes from energy-packed breakfast bars. It’s kind of like a deconstructed breakfast bar on top of yogurt. And roasted oatmeal is a nice change from the “wet” version.

By the way, do you think having to eat bacon everyday could get boring too? Hmmm…

Good morning! Please join me for breakfast. How do you take your coffee?

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