I have no recipe to share today. I simply want to take a moment to thank you for your kindness over the years. Your enthusiasm, encouragement, and interest are huge motivating factors. Nothing makes my day more than hearing from you – that you tried one of my recipes and loved it! And not only did you cook my dish, you took the time out of your busy day to let me know. How cool is that? You rock.
Not knowing how to link a website, nor understanding that I should actually say something about the meal, I naively thought Taste With The Eyes would be a blog about food and restaurant photos. I’ve learned a lot since then. I never realized how this little project could lead to making friends all over the world, all the fun to be had, and all the skills I would acquire. It has been such a sweet experience. So, the theme for the anniversary is “blogging is sweet” and since desserts are few and far between here, as I am definitely a savory gal, I thought I would share a few shots of Chef Perry’s house made gelato bars taken at Terranea Resort’s Sea Beans restaurant.
It is my hope that Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. I’m grateful for the people this blog has brought into my life. It has turned into quite a passion over the past seven years! As a direct result of blogging, I am now a food writer and photographer for a local paper, I photograph food for a world-class resort, and have my Korean recipes featured weekly in the Korea Herald Business.감사합니다 K-Herald! And who knows what fabulous people I shall meet and what fabulous opportunities lie ahead? I hope our paths cross soon and often. It is an honor and pleasure to know each and every one of you.
Your Friend, Lori Lynn
“The pleasures of the table, and of life, are infinite – toujours bon appétit!” -Julia Child
“ I want the amateur diner to enjoy the food as much as the connoisseur.” -Charlie Trotter
With Charlie Trotter December 12, 1998
You are my hero… the one I always turn to for ultimate inspiration in the kitchen.
May you rest in peace, Chef.
Dining at Charlie Trotter’s Kitchen Table February 12, 2006
“I have a goal so lofty it’s almost embarrassing to talk about,” says Charlie. “And that’s to be the best restaurant in the world. But I want the amateur diner to enjoy the food as much as the connoisseur. There are eternal truths to be recognized, just as there are eternal harmonies in a Beethoven sonata. Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.”
This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.
He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”
Chilled Sugar Snap Pea & Mint Soup Mashed Avocado with Lime, Tomato Concassé with Shallot
Fresh Mint, Chili Oil & Creme Fraiche Garnish
A vendor at the Farmers’ Market was handing out samples of fresh-from-the-vine sugar snap peas. Telling people just to eat them as is, no cooking necessary. They were sweet & exploding with flavor, crunchy, the color of spring. Few of us could pass up buying a basket or two. Once home, I turned to my favorite vegetable cookbook Charlie Trotter’s Vegetables for inspiration: Sugar Snap Pea Soup. A simple and refreshing chilled soup. With avocado for richness, tomato for sweet acidity, mint for brightness. Spring. Bliss.
Roasted Baby Golden Beet, Gala Apple, Kumquat Raw Sheep’s Milk French Roquefort, Pistachio Dandelion, Butterhead, Roasted Poblano Vinaigrette Tricolor Viola & Wild Mustard Flower Garnish
Roasted tarragon-scented sweet soft baby golden beets are paired with tart-crisp apple, bitter-spiky dandelion, creamy-smooth butter lettuce, zingy kumquat, tangy Roquefort, rich pistachios and a playfully-spicy poblano chile vinaigrette. It’s a very refreshing, harmonious, and somewhat surprising salad – which I submit to this month’s 5 Star Makeover Cooking Group Challenge featuring BEETS.
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be on the team. Please visit their blogs this coming Friday to enjoy the round-up of super-creative beets recipes from this talented cooking group.
Maine Lobster & Homemade Pickled Okra Tossed with Fresh Fettuccine Spicy Gumbo Sauce
Ground Sassafras & Celery Leaf Garnish
Will you be entertaining anytime soon? May I suggest this dish as a pasta or main course, it’s a show stopper. A twist on Louisiana’s gumbo, but with fettuccine and pickled okra. The depth and complexity of the gumbo sauce made from a golden brown roux will WOW your guests, as, of course, will generous morsels of fresh Maine lobster. Pickled okra counterbalances with a refreshing zing. Those not too fond of okra will be impressed, there is none of that usual slipperiness.
steamed sablefish with sautéed shiitake
wrapped in bok choy leaves
over NAVY beans, mung bean sprouts, kizami shoga
NAVY bean emulsion, society garlic blossom garnish
uss abraham lincoln cvn-72
nimitz class nuclear-powered aircraft carrier
commissioned november 1989
docked in the port of los angeles
For five days I could see the “island” of the Nimitz class aircraft carrier USS Abraham Lincoln from my kitchen window. An aircraft carrier’s “island” is the command center for flight-deck operations, as well as the ship as a whole. The island is about 150 feet tall, but it’s only 20 feet wide at the base, so it won’t take up too much space on the flight deck. The top of the island is outfitted with an array of radar and communications antennas.
She is a jaw-dropping sight – at 1092 ft. (over 3 football fields long), 252 ft. wide, weighing 100,000 tons, she accommodates approximately 70 aircraft. She is powered by two nuclear reactors which enable her to operate continuously 20 years without refueling. Her life span is an estimated 50 years. The USS Abraham Lincoln is the first aircraft carrier to be docked in the Port of Los Angeles in more than 20 years. Her visit here is the inspiration for my dish, featuring NAVY beans…