Figs and Sabayon à la Julia Child

Figs and Sabayon à la Julia Child

Celebrating Julia Child’s Birthday
with
Macerated Fresh Black Mission Figs and Marsala/French Vermouth Sabayon
Roasted Hazelnuts, Maldon Sea Salt, Borage

It has been a tradition since the beginning of Taste With The Eyes in 2007, to celebrate and honor Julia Child in the month of August. She passed away eleven years ago today, and her 103rd birthday would have been on Saturday.

With the happy confluence of the call for chilled desserts by my friends at the Food Network, the need for an elegant dessert course for my virtual restaurant – The Borage & Basil Bistro, and the annual tribute to our beloved Chef – it is my sweet pleasure to share Figs and Sabayon à la Julia Child.

Julia Child Tributes

Travel back in time and enjoy French food and revel in its perfection as Julia describes her very first meal in France in 1948. (here)

Sneak into Julia’s kitchen to watch her make the authentic Caesar Salad and Salmon in Papillote in her usual charming and un-fussy manner. (here)

Join Julia and her friends in a beautiful courtyard, seated at a little white table beneath a leafy trellis for a splendid lunch, while they uncover the secret of loup de mer. (here)

Joyeux Anniversaire Julia Child
Joyeux Anniversaire Julia Child

Julia Child
August 15, 1912 – August 13, 2004

“…A careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life changing experience. Such was the case with the Sole Meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since that succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appetit!“

  -Julia Child, My Life In France

Figs and Sabayon à la Julia Child Recipe

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Unique Watermelon Salad

Watermelon Salad - Pomegranate Syrup, Feta, Cucumber, Red Onion, Borage, Cayenne, Olive Oil, Sprouted Watermelon Seeds, Basil

A Unique Watermelon Salad

Watermelon Brick, Pomegranate Syrup, Feta, Cucumber
Borage, Basil, Red Onion, Cayenne, Olive Oil, Sprouted Watermelon Seeds

Borage and Basil Centerpiece

 Welcome to My

BORAGE & BASIL
Bistro

The Borage & Basil Bistro is a bright sunny spot, a virtual place to enjoy summer’s bounty on a pretty plate. A relaxing place to sip a nice cool, crisp and melon-y Sauvignon Blanc. Fresh picked herbs and edible flowers dominate the menu.

Today’s salad special takes the ubiquitous combination of watermelon and feta and adds our eponymous borage & basil. Like bright stars falling from the summer sky…with it’s electric blue color and a faintly sweet flavor with hints of cucumber, borage makes the presentation pop! Pomegranate syrup adds sweet and tangy notes, while sprouted watermelon seeds add interest – they’re high in protein, with a nutty flavor and a crunchy texture. It’s a visually striking salad, light yet satisfying. And it just screams summer!

Watermelon Salad - Pomegranate Syrup, Feta, Cucumber, Red Onion, Borage, Cayenne, Olive Oil, Sprouted Watermelon Seeds, Basil

Unique Watermelon Salad Recipe

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A Virtual Merino Lamb Adventure in New Zealand

Silere Merino Lamb Loin Fillets Mustard Seed Sauce, Cannellini Beans Pickled Fennel, Carrot, Parsnip Cilantro, Mint, Borage

Silere Merino Lamb Loin Fillets
Mustard Seed Sauce, Cannellini Beans
Pickled Fennel, Carrot, Parsnip
Cilantro, Mint, Borage

Are you up for an adventure? Come with me on a virtual culinary trip to New Zealand. Our voyage of discovery takes us to the South Island where we climb high up in the Southern Alps. As we explore an area rich in flora, covered with tussock grasses and wild herbs and flowers, we navigate the pristine silence of nature in rarefied air and brilliant sunshine. We breathe in nature’s sweet fresh bouquet.

Notice the snow-capped peaks that feed the clear alpine streams. Take note of the fauna too. Exquisite Merino sheep, historically treasured for their fine soft wool, are nibbling on those herbs and lapping up that pure water. This is an ancient breed, originally from central Spain, whose fleece has been prized for centuries and is made into the finest luxury clothing.

In recent years, particular strains of Merino sheep have been bred for their meat and are recognized as the finest breed for eating. Breed (Merino) plus Appellation (Southern Alps) equals 5 star blue-ribbon meat suitable for the world’s top restaurants. And now, us! Merino lamb just became available to the U.S. market, courtesy of the fine folks at Marx Foods here. “Good on ya, mates!” And “chur” for the free lamb samples.

Unlike cattle, lamb meat has not been designated by breed. Chefs and diners alike know the difference between Angus beef and Wagyu beef. But lamb, up until now – has been marketed by appellation – such as Colorado or New Zealand, regardless of the breed. Like wine, though appellation is important, it does not tell the whole story. That fine glass of Burgundy you sip, reflects the terrior where the grapes were grown, yes. But are you enjoying Chardonnay or Pinot Noir? Very different, indeed.

Readily distinguishable from their lowland cousins who chew on grass and lollygag around the flat plains, Merino sheep are hearty. Their healthy athleticism makes them well suited to forage for their tasty meals in the steep mountain ranges where this highland lifestyle produces a meat that is naturally leaner and less gamy, in fact, barely gamy at all. Their slower rate of maturation results in a more nuanced and refined flavor of meat.

My friend, you must be starving after our long hike in the Alps. Do come back to the lodge with me, and I will prepare Silere Merino Lamb Loin Fillets for dinner – a dish designed to showcase the elegance of the meat.

The fillets are not coated nor crusted. They are simply rubbed with olive oil and seasoned with Kosher salt and fresh ground pepper, then seared in a hot pan. This way, you can focus your attention on its rich delicate savoriness. To accompany the meat, I pair it with a range of flavors, spices, and textures that are well-known to complement lamb dishes over the globe.

Merino Lamb Loin Recipe

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Pretty Little Cast Iron Skillet Pizzas

Irresistible Mini Cast Iron Skillet Pizzas

Pretty Little Cast Iron Skillet Pizzas

Ricotta & Mozzarella
with
Roasted Butternut Squash, Agave Syrup, Fried Sage, Violas
and
Arugula, Toasted Hazelnuts, Hazelnut Oil, Borage

I just couldn’t put them away, not just yet. Those mini cast iron skillets in which I served Shrimp & Grits last week were still hanging out on the counter…ready for the next irresistible presentation.

Inspired by my borage plant which is thriving in January and my violas which are still hanging on (condolences to my Chicago peeps), I set out to make some really pretty little pizzas.

Borage Arugula Pizza

Pretty Little Cast Iron Skillet Pizza Recipes

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Crusted Ahi over Ponzu with Roasted Garlic Tahini

Togarashi Crusted Ahi over Ponzu with Roasted Garlic Tahini, Serrano, Kaffir Lime, Wasabi, Borage

Togarashi Furikake Crusted Ahi
Over Ponzu
Roasted Garlic Tahini Sauce
Garnished with Serrano, Kaffir Lime Shards, Wasabi, Borage

Choosing the right fish for your dish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium would like to help educate local consumers on this important topic. Today, FRIENDS of Cabrillo Marine Aquarium hosted its first Sustainable Seafood Expo, a fun and delicious way to sample new seafood dishes, wines and craft beers while learning how to make the best selections when dining out or cooking at home.

Cabrillo Marine Aquarium is one of 200 partners in the Monterey Bay Aquarium’s Seafood Watch, which produces pocket guides and a smart phone app recommending which seafood items are “best choices,” “good alternatives” or “avoid.”

sustainable seafood

Seafood Watch recommendations consider the fishery, habitat, species, management, and a host of factors that affect each species. The goal is to help sustain wild, diverse and healthy ocean ecosystems that will exist long into the future. Consumers are encouraged to purchase seafood that is fished or farmed in ways that don’t harm the environment. (from Sustainable Seafood Expo press release)

yellowfin tuna

My “contribution” to the event is a recipe for sustainable Yellowfin (Ahi) Tuna, Pole Caught right here off our Pacific Coast.

Togarashi Crusted Ahi Recipe

Yellowfin tuna is found throughout most of the world’s oceans. Many types of gear are used to catch tuna. Not all yellowfin fisheries use ocean-friendly methods and some populations are overfished. Look for troll- or pole-caught yellowfin as the most sustainable option. (from SeafoodWatch here)

Crusted Ahi Recipe

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