meyer lemon almond vinaigrette

meyer lemon almond vinaigrette

 meyer lemon almond vinaigrette

Here’s a delightful vinaigrette recipe. Great with greens, fish, and roasted cauliflower too.

  • 1/4 c. blanched slivered almonds, lightly toasted
  • grated zest from one medium meyer lemon
  • juice from one medium meyer lemon
  • 1 T. seasoned rice wine vinegar
  • 1 clove garlic, minced
  • 1/4 c. almond oil
  • 1/4 c. fruity olive oil
  • 1/4 t. sea salt (or to taste)

Rough chop the almonds. Mix almonds, zest, juice, vinegar, garlic, and salt in a bowl. Gradually whisk oils into the mixture.

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Where to Eat Next in Chicago: Balsan


Enjoy the luxurious two-star Michelin restaurant RIA in the fabulously chic Waldorf Astoria Chicago with one of Food & Wine’s Best New Chefs 2012 Danny Grant. Then go try Balsan – RIA’s hip casual-yet-sophisticated little sister, sharing the same kitchen.

Balsan’s rustic artisanal menu, crisp easy-going service, and a gregarious atmosphere for which Chicago is known make for a winning combination. Looking for a place to hang out when you attend the National Restaurant Association SHOW next month?
This is the place.

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Mango & Cream Vol-au-Vent

mango and cream vol-au-vent
Mango & Lime Cream Vol-au-Vent

A Flaky Puff Pastry Shell
Filled with a Lucious Sweet Blend of  Sour Cream & Whipped Cream Cheese with Lime
Golden Ripe Champagne Mango, Lime Zest Garnish

I dedicate this recipe to all the non-bakers of the world. Those (like me) who were born sans the baking gene, and without a sweet-tooth. But who still love to entertain, and just so happen to have friends and family who actually like dessert. A lot.

Preparing this delightful mango & lime cream vol-au-vent takes no particular skill what-so-ever. Follow instructions on a package. Peel a mango. Zest a lime. Whisk sour cream with cream cheese. That’s pretty much the extent of it.

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A Very Pretty Quinoa

pretty quinoa

Quinoa with Fresh Mango & Pomegranate Arils
Red Onion, Jalapeño, Basil, Cilantro, Lime

We tried a new dish for Passover this year. Quinoa. Anyone who’s cooked Passover dinner knows the challenge of serving the crowd (33 in ours) immediately after the Seder which lasts about 1 1/2 hours. How to get the food to the table, timely and hot? This year we were short one chef (we sure missed you Allison) so we simplified our menu to make prep and service easier.

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Passover Seder Table 2012 and Our Beloved Frog Collection

passover seder table

Passover Seder Table 2012 and Our Beloved Frog Collection

My dear sister-in-law Kristy and I gleefully agonize over the color scheme for the Passover Table every year. When our guests arrive just before sundown, they are always surprised and delighted by Kristy’s table.

And of course, by then, I’ve photographed the table from every angle for Taste With The Eyes. In addition to the striking turquoise & yellow color scheme of 2012, some of the color combinations from our past Seders include:

  • Gold & Raspberry
  • Gold & White
  • Eggplant & Sky Blue
  • Lavender & White
  • Tangerine & Hot Pink

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