Rosé Archives - Taste With The Eyes

Julia Child’s Coquilles Saint Jacques

Julia Child's Coquilles Saint Jacques

The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques

Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.

She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!

To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!

🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷

Starter Course
Coquilles Saint Jacques

Soup Course
Vichyssoise

Main Course
Sole Meunière

Dessert Course
Figs and Sabayon

Julia Child’s Coquilles Saint Jacques Recipe

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Salade de Chèvre Chaud

Salade de Chèvre Chaud
Warm Goat Cheese Salad

Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.

Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.

Salade de Chèvre Chaud

Recette de Salade de Chèvre Chaud

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Creamy Gochujang Noodles

In the mid-2000s, Korean street food vendors took cues from the Italian pasta dish penne alla vodka by introducing heavy cream into their traditional tteokbokki.

Tteokbokki is a popular stir-fried rice cake snack that is simmered in a spicy-sweet gochujang sauce. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. The addition of cream results in a distinctive rosy color, hence the moniker “rosé tteokbokki.”

My previous Korean-French fusion salmon dish, a Creamy Gochujang Braised Salmon, blended those same spicy and creamy elements. This Korean-Italian fusion noodle dish also wows with a delicious fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers in the paste.

Bucatini stands in as an interesting alternative for rice cakes because of its wonderfully chewy quality. Handmade bronze dies give the pasta a fabulous coarse, sauce-absorbing surface, perfect for soaking up all those spicy-sweet-creamy-umami flavors that rosé tteokbokki is famous for…

Creamy Gochujang Noodles

Creamy Gochujang Noodles Recipe

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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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Strawberry Caprese Salad with Burrata

Not that our favorite Caprese salad (tomatoes, mozzarella, basil and olive oil) needed any improvement, but here, the classic savory summer salad is transformed by adding sweet strawberries & balsamic syrup. The combination is stellar.

Super-juicy and seductively aromatic, strawberries highlight the what is most memorable about this time of year’s produce. Tomatoes and strawberries have a curiously delightful affinity for each other. A light drizzle of aged balsamic vinegar adds a touch of sweet acid that brightens the entire dish. Creamy rich burrata takes the mozzarella to the next level.

By choosing only the best ingredients – fresh picked Italian basil, the juiciest most flavorful heirloom tomatoes, ripest organic strawberries, and high quality olive oil & aged balsamic vinegar – this salad can stand alone as a most satisfying evening meal. Serve with a good chilled rosé, and this dinner more than anything will evoke the pure taste of the season. No better way to enjoy a hot summer evening…