Caramelized Baby French Carrots
Prickly Pear Cactus Syrup
Scallions, Mint, Dill, Pine Nuts, Edible Flower Petals
There aren’t many Easter posts on Taste With The Eyes, because, you know, we celebrate Passover here… I’ve already shared my new matzoh ball recipe, and have a fabulous cold poached salmon with 3 horseradish sauces in the wings.
But today, Easter Sunday, I had some beautiful Baby French Carrots on hand, so they were roasted with Prickly Pear Cactus Syrup (we live in the desert after all) and they turned out surprisingly delicious. Sweet, savory, nutty, herby. I dressed them up for Spring with some flower petals, and I think they would make a fabulous Easter side dish.
Extending my best wishes to you, my friends, for a glorious Easter.
Caramelized Baby Carrot Recipe
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Matzoh Ball Chicken Soup, Vietnamese Flavors
Yes, of course, I still make my traditional matzoh balls… hundreds of them in fact. But I also like to mix it up a bit, and surprise my guests with some exotic flavors… such as my mysterious Saffron Matzoh Balls, super-flavorful Mexican Matzoh Balls, and the Thanksgiving/Hanukkah Poultry-Seasoned Turkey Matzoh Balls. Those fancy Fried Matzoh Balls from Passover 2021 were an outrageous hit, too.
This year the inspiration comes from Pho Ga, that fragrant herby Vietnamese Chicken Noodle Soup. Here, matzoh balls are subtly spiced with cinnamon, cloves, and ginger and stand in for the rice noodles. The chicken broth is flavored with blackened onion and ginger, lemongrass, and star anise where the smoky-salty-sweet-umami layers are simply intoxicating.
Matzoh Ball Chicken Soup
Vietnamese Flavors Recipe
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Aguachile de Salmón
Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and fresh chile peppers.
The name “chile-water” comes from the method of mashing chiles with water to make the salsa. Often served as a snack or appetizer, it is usually accompanied by avocado and tostadas.
Here, this vibrant, tangy, refreshing appetizer is made with sushi-grade Southeast Alaska Coho Salmon. Coho’s pleasant mild flavor benefits from lots of jazzy toppings. Coho is a wonderful species of salmon for aguachile – the flavor is enhanced by the salsa and olive oil, the texture pairs great with crispy tostadas, it’s not too fishy, and has broad appeal. (We save expensive King salmon for special meals, and save deep-red Sockeye species for beautiful sashimi). Coho is simply perfect here…
Aguachile de Salmón Coho Recipe
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Steamed Halibut Cantonese-Style
Firm, lean, meaty, mild, and slightly sweet. Bright white flesh Halibut is often best cooked with moist methods like poaching, steaming, or braising. Inspired by Cantonese technique, here a beautiful piece of Alaskan halibut is cooked in a bamboo steamer then served in a big shallow pool of soy-ginger-garlic-sesame sauce. Each flake is drenched in the flavorful sauce before each bite. It’s quite heavenly.
Halibut Cantonese-Style Recipe
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An Easy Creamy Cod Soup for Spring
It’s a fish soup that is creamy but not overly rich nor fishy, and chock-full of vegetables …asparagus, peas, and fennel. Fresh dill and lemon add herby and bright citrusy notes respectively. Wild Alaska Pacific Cod is a wonderful fish for light soups and stews as it is slightly sweet and has a mild clean taste with a lean flaky texture.
♥ Extending a heartfelt thank you to the small-boat Alaskan fishermen aboard F/V Fortune who responsibly harvested the pristine fish used in this recipe.
Easy Creamy Cod Soup Recipe
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