Taste With The Eyes

The Ultimate Vegetable Stir-Fry Tower, Three Vibrant Sauces

The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Vibrant Sauces: Cilantro Juice, Chile Oil, Miso Sauce

Another Sublime Dish Inspired by Charlie Trotter

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994. Thank you, Chef! No wonder you are my hero. Your words written 17 years ago perfectly describe my cooking style and blog: where the image is meant to titillate and inspire the cook!

Continue reading “The Ultimate Vegetable Stir-Fry Tower, Three Vibrant Sauces”

Blooming Heart Display Tea

There’s a fancy tea party underway to benefit ovarian cancer research over at Foodbuzz. My talented blogger friends are busy preparing darling tea sandwiches and baking scones, crumpets, precious little cakes. So I decided to brew the tea! But not just any tea – an enchanting display tea where heart-shaped white tea leaves gently open into a blossom centered with pink amaranth and orange lily, crowned by a single perfect multi-petaled jasmine flower. A heady tea worthy of my friends’ flair and baking expertise.

Continue reading “Blooming Heart Display Tea”

Tan Tan Udon, for Japan

Tan Tan Udon
udon noodles in a spicy miso soup with soy milk, ground sesame, pork and bok choy

I had been wanting to cook something Japanese – something substantial, warm and comforting. Our hearts break for the people of Japan. The jaw-dropping destruction from the devastating 9.0 earthquake and ensuing tsunami is painful to look at…have you seen this stunning Photography Framework by the Los Angeles Times? I can only imagine the sadness, fear, and sense of loss that they are feeling. I’m grateful that we are able to help. I just wish we could do more…God bless the US Military and all those helping in the relief efforts. God bless Japan.

Continue reading “Tan Tan Udon, for Japan”

Teacher Appreciation & Pi Day

staff appreciation luncheon

Happy Pi Day!

If you are a math nerd (like me), this is a fun day!

People young and old, all around the world, challenge themselves to memorize ∏ on this day
March 14 or 3.14

3.141592653589793238462643383279502884…

Pi, the ratio of the circle’s circumference to its diameter, is an irrational number which never repeats,
so memorizing pi can be a lifelong adventure!

For this Pi Day, we are not baking an apple pie, nor a pizza pie, nor egg pie or quiche!

To celebrate Pi Day 2011 we are going to appreciate our math teachers, or better yet, all our teachers!

Continue reading “Teacher Appreciation & Pi Day”

Lacquered Brisket of Beef, Pickled Fennel

Lacquered Brisket of Beef, Anise Ginger Garlic Tamari Glaze
Served with Pickled Fennel

Meet a match made in heaven: Lacquered Beef Brisket & Pickled Fennel. Bright tart crisp pickled fennel flavored with star anise and cinnamon marries super-tender slow-cooked brisket brushed with a barely sweet Asian-flavored sauce. Reducing the brisket cooking liquid of beef broth, star anise, ginger, garlic, sugar, and tamari results in an intensely flavored glossy glaze.

The meat is lacquered with the glaze, and it is painted onto the plate. The result is a striking combination of flavor, texture, color, temperature. Everything can be prepared a day or two ahead. A five lb. brisket serves nine, with the cost per serving under four dollars, making this a terrific dish for entertaining.

Continue reading “Lacquered Brisket of Beef, Pickled Fennel”