edible flower Archives - Taste With The Eyes

Martin Yan’s Hot and Sour Sauce with Mini Wontons

Martin Yan's Hot and Sour Sauce with Wontons

Martin Yan’s Hot and Sour Sauce
With Mini Chicken Wontons

Martin Yan is a celebrated chef, cookbook author, and television host. He is best known for his popular cooking show “Yan Can Cook,” which debuted in 1982. His energetic personality, impressive knife skills, and iconic catchphrase, “If Yan can cook, so can you!” have made him a beloved figure in culinary television. In fact, he has hosted over 3,500 episodes of cooking shows aired worldwide. His charismatic teaching style has inspired generations to cook Chinese and Asian cuisine at home.

In addition to Quick Mussels over Angel Hair and Quick Wonton Soup, for another time-saving tasty recipe, here I pair the Chef’s Hot and Sour Sauce with frozen Mini Chicken Cilantro Wontons from Costco. The wontons are simply boiled for a few minutes according to package instructions.

Regarding the garnish, it is worth noting that Dendrobium orchids are beautiful, edible, and non-toxic. They have a mild, slightly sweet flavor that is mostly neutral. However, while a single orchid brings a colorful pop to the presentation, it is used more for its visual appeal than for taste and is not meant to be eaten.

Martin Yan’s Hot and Sour Sauce Recipe

Continue reading “Martin Yan’s Hot and Sour Sauce with Mini Wontons”

Creamy Gochujang Braised Salmon

The inspiration for this delicious dish comes from maeuntang, a spicy Korean fish stew.

Maeuntang is a flavorful and spicy stew that typically features a variety of seafood, tofu, vegetables. The broth is always seasoned with Korean red pepper flakes (gochugaru) and often red pepper paste (gochujang) plus other aromatic ingredients like garlic and ginger. It’s usually served with a side of rice.

This braised salmon dish takes on a creamy twist, blending Korean with French influences by incorporating unconventional elements such as butter, white wine, and heavy cream. Rather than serving it with rice on the side, the stew embraces a unique touch for the starch – mini potatoes braised directly within the broth.

Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.

It’s a heavenly pairing, marrying the freshness of the sea with the richness of a fiery, creamy broth. Each spoonful delivers a perfect balance of heat and richness. Potatoes and radish contribute not only to the stew’s visual appeal but also to its complexity of flavor. A sprinkling of parsley, scallion, and red chiles add fresh, colorful notes.

For a striking garnish, add a purple dendrobium orchid which is durable and has the ability to withstand varying temperatures without wilting, making it suitable for hot dishes. And while the orchid is considered safe for culinary purposes, here it is used for visual appeal rather than taste.

Creamy Gochujang Braised Salmon

Gochujang Braised Salmon Recipe

Continue reading “Creamy Gochujang Braised Salmon”

Filet Mignon à la Nancy Silverton

Filet Mignon, Horseradish-Olive Tapenade
Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers

Welcome back to the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden.

Tonight’s dinner special is inspired by Chef Nancy Silverton, adapted from a recipe she shares in A Twist of The Wrist, a terrific book of quick flavorful meals. It’s a version of a meat lover’s entree that had been popular for years at Campanile – a truly seminal restaurant – one that influenced the LA dining scene with its farmers market-driven fare spanning over two decades…

The beauty of this dish is that it marries the flavors in one pan – our filet mignon is seared – then the beans are heated in the beef juices, greens added at the end to wilt. Silverton’s suggestion of jarred black olive tapenade paired perfectly with the filet, but here at Borage & Basil, we swirl in some prepared horseradish, which gives the dish an extra kick. Our arugula is flowering, so to finish the plate, the attractive tasty arugula blossoms are scattered about. Arugula flowers taste much like the leaves, but with a delicate crepe paper-like texture.

Borage & Basil’s centerpieces come from the garden as well. Tonight the tables are adorned with a casual bouquet of roses, fennel flowers, yarrow, and Mexican heather.

Beef Filet, Horseradish-Olive Tapenade Recipe

Continue reading “Filet Mignon à la Nancy Silverton”

Halloumi “Grilled Cheese” Salad, Savory Meyer Lemon Whipped Cream

A “Grilled Cheese” Salad

Halloumi Cheese, Foraged Garden Herb Salad
Violas, Nasturtium Flowers, Nasturtium Whorls, Meyer Lemon Wheels
Tempeh Croutons, Roasted Sunflower Seeds
Savory Meyer Lemon Whipped Cream

This primavera-is-right-around-the-corner-salad was inspired by a stroll through my garden. All of a sudden it seems that the herbs and flowers are perking up. Meyer lemons are in full swing. Additionally, my friends over at Food Network are featuring “Grilled Cheese” this week. I wanted my contribution to be a low-carb version of grilled cheese – queue up Halloumi – a semi-hard, brined goat/sheep milk cheese originally from the island of Cyprus, with a high melting point that makes it perfect for grilling.

The salad is meant to be nibbled, shared, perhaps as an appetizer. Take a bite of cheese with a bit of herb, or flower petal, crouton, or greens with a delicate swipe through the savory Meyer lemon whipped cream. It’s quite delightful. Halloumi is often garnished with mint, so be sure to try that flavor combination.

Years ago, I made a Meyer lemon cream dressing adapted from Chef Suzanne Goin. Here, I turn that dressing into a thicker sauce to serve on the side as a dip rather than as vinaigrette-style.

Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream Recipe

Continue reading “Halloumi “Grilled Cheese” Salad, Savory Meyer Lemon Whipped Cream”

Pretty Little 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.