Socca (savory chickpea pancake)

Socca (savory chickpea pancakes)

Socca (savory chickpea pancake)

Topped with a Salad of Spring Lettuce
Egg, Feta, Radish, Chili, Olives, Dill, Lemon, Tahini Sauce

Socca, a savory chickpea pancake, is known as Nice’s original street food. Often served au naturel in Provence, cut into shards as snack, pleasantly with a glass of chilled rosé. Socca can also be served with all kinds of toppings for a delightful lunch. It is usually baked on a large round flat copper pan in a wood-burning oven.

In this recipe, nontraditional cumin and smoked paprika added to the batter mimic the smokiness of a wood-burning oven. And a non-stick skillet on the stovetop stands in for the copper pan and makes cooking the socca a breeze.

Socca As A Snack with Rosé

Socca as a snack with Rosé

Socca Recipe

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Cold Poached Salmon, Horseradish Sauces

Cold Poached Salmon with Three Horseradish Sauces

Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet

I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.

But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.

This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.

Cold Poached Salmon, Horseradish

Cold Poached Salmon and Horseradish Sauces Recipes

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Caramelized Baby Carrots, Prickly Pear Cactus Syrup

Caramelized Baby Carrots, Prickly Pear Cactus Syrup

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 Soup, Vietnamese Flavors

Matzoh Ball Soup, Vietnamese Flavors

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 de Salmón
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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