Baja Sea Bass
Recipe by Terranea Resort Executive Chef
The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators.
Sustainable food proponent, Chef Andrew Vaughan, created the event’s garden-to-table menu using the finest local sustainable seafood and the freshest ingredients and flavors to present delicious and thoughtful Low Carbon Footprint courses paired with an inspired selection of wines. (from PVPLC.org)
The fish, Farmed True Striped Bass (aka Baja Sea Bass) has beautiful striped skin. The meat is white with a reddish-pink bloodline. It has a higher fat content than wild fish, providing excellent taste and texture.
This sushi-quality fish can be enjoyed raw, or in any variety of cooked applications. It is harvested to order from a small, responsibly run farm just off Ensenada, Mexico. (from Santa Monica Seafood)
The Chef graciously shares his recipe for Baja Sea Bass Cooked in Freshly Harvested Giant Kelp below. Merci beaucoup and muchas gracias, Chef!
Baja Sea Bass Cooked in Freshly Harvested Giant Kelp
Dried Cherries, Zucchini, Heirloom Faro and Black Quinoa Pilaf
Sunflower Seeds, Preserved Mandarin with Desert Sage
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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
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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 and Horseradish Sauces Recipes
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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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