Taste With The Eyes Archives - Page 10 of 20

Split Pea Soup with Bacon, Homemade Croutons

Split Pea Soup with Bacon
Homemade Croutons

Velvety, savory, and deeply comforting, Split Pea Soup is a timeless classic that warms the soul. While its muddy yellow-green hue and sludgy appearance may not win beauty contests, one spoonful is enough to transport you to a world of rich, satisfying flavor.

More than just a dish, split pea soup carries nostalgia in every bite. It’s not the kind of soup that reminds you of a five-star restaurant or a once-in-a-lifetime meal—it’s the kind that makes you feel at home. It soothes, comforts, and wraps you in a sense of warmth and familiarity.

This version takes things up a notch with cherrywood-smoked bacon from Nashville’s Porter Road Butcher, adding depth and smokiness, while crispy homemade Old Bay croutons introduce the perfect crunch. Together, they elevate this humble classic into something truly special—still simple, still nostalgic, but with just the right touch of indulgence. It’s the ideal soup to enjoy as winter comes to a close.

Wine Pairing

2022 King Estate Willamette Valley Pinot Gris

This Oregon Pinot Gris balances the soup’s richness with bright acidity and complements the smoky bacon with its fresh, fruity character. It’s a well-balanced pairing that enhances both the wine and the dish.

Split Pea Soup Recipe

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Spicy Albacore Bowl

🌶️ 🐟 Spicy Albacore Bowl 🐟 🌶️

This Spicy Albacore Bowl is a fresh, flavorful, creamy and slightly fiery seafood experience. Served over a bed of seasoned rice, the dish features tender cubes of raw albacore tuna marinated in a chili-infused blend that can be adjusted to suit your spice preference.

A drizzle of spicy sauce adds another layer of heat, while thin slices of jalapeño provide a bold bite and refreshing crunch. Crisp cucumber and peppery radish round out the bowl, offering a refreshing contrast to the rich, savory tuna. Perfectly balanced in flavor and texture, this dish is satisfying, invigorating, and easy!

Spicy Albacore Recipe

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Cocktails in the Las Vegas Subway?

Try a Smoky Dirty Martini!

It fits the mood…

A little while back I wrote about a fantastic dinner and the chef’s very clever Dirty Martini Salad at Diner Ross at The LINQ Hotel Las Vegas. What I neglected to share was how to get there… curiously, you must enter the diner only through a secret subway station entrance.

Sip delightful cocktails to the music and trippy sounds of an occasional train passing through the “tunnel” while awaiting your dinner reservation.

Inspired by the fabulous Dirty ol’ Martini served in the subway, here is my version:

A Smoky Dirty Martini

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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

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Soupe à l’Oignon Gratinée

Soupe à l’Oignon Gratinée
French Onion Soup

Few dishes encapsulate comfort and elegance quite like French onion soup. This rich, savory broth, brimming with caramelized onions and crowned with a golden, bubbly layer of cheese, has captivated food lovers for centuries. A staple in French cuisine, its origins are humble, yet its depth of flavor and satisfying warmth make it a beloved dish across the globe.

French onion soup dates back to at least the 17th century, though some variations can be traced to Roman times. Originally a dish for the working class, it was made using simple, inexpensive ingredients: onions, bread, and broth. Over time, it evolved into a refined culinary treasure, finding its place in Parisian cafés and fine dining establishments alike. Today, it remains a cherished part of French gastronomy and an enduring comfort food worldwide.

The soul of French onion soup lies in its deeply caramelized onions. Achieving this rich flavor requires patience, as onions must be cooked slowly over low heat until they develop a deep golden brown hue. This process can take much more than an hour, but the result is an intensely sweet and savory base that defines the soup’s character.

French Onion Soup Recipe

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Split Pea Soup with Bacon Homemade Croutons