Taste With The Eyes Archives - Page 13 of 13

Picasso’s Scallop, Potato Mousseline, Jus de Veau

Still Life with Fruit Dish and Yellow Vase by Pablo Picasso — The Original Still Life with Fruit Dish and Yellow Vase at The Bellagio by Pablo Picasso (1881-1973)

Re-Creating Picasso Restaurant
At The Bellagio, Las Vegas

If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.

One of my most cherished creative outlets is to re-create historical events through food. The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière.

Another favorite is the reimagining Julia’s kitchen in Cambridge, Massachusetts where we sneak a peek at her kitchen table with husband Paul as they enjoy a light supper that begins with Vichyssoise on a hot August night.

Our evening at Picasso Restaurant by Chef Julian Serrano in Las Vegas was worthy of re-creating. We had a fantastic meal where we enjoyed several fabulous courses, were awed by the ambiance and artwork, and thoroughly impressed by the service.

The Chef’s menu is drawn from his own background in the regional cuisines of Spain and France, and in honor of Pablo Picasso’s Spanish heritage and years the master artist spent living in France.

The Day Boat Scallop, Potato Mousseline, Jus de Veau course was especially captivating for its diminutive yet powerful presentation, combination of flavors and textures, and quality. If a restaurant is serving only one scallop, it had better be perfect!

Picasso's Scallop, Potato Mousseline, Jus de Veau — Taste With The Eyes Re-Creation of Picasso’s Scallop Course

icasso Restaurant, Bellagio, Las Vegas

Picasso’s Scallop Recipe

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Broccoli Cauliflower Soup with Dubliner Cheese

Dubliner is a robust aged cow’s milk cheese from West Cork, Ireland with a texture similar to a cheddar. It has nutty, sharp, sweet flavors that come from the milk of Irish grass-fed cows.

Here, the ubiquitous broccoli cheese soup is taken to another level – adding another vegetable profile – cauliflower, and creamy earthy white beans plus Irish cheese for a St. Paddy’s Day celebration!

The silky smooth texture is achieved by the action of a high-performance blender. It is that velvety texture that makes the soup so extraordinary. It could easily be served naked…

…but the blank green canvas begs for something jazzy. Queue up a range of garnishes such as micro greens, super-thin radish, chili oil, shredded cheese, and even a creamy shamrock! Erin go bragh.

A St. Paddy’s Soup Recipe

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Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

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Fried Matzo Balls – Fancy Style

Fried Matzo Balls

Fancy Style
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives

If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.

Fried Matzo Balls Recipe

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Vote for Fish Taco!

midnight sun halibut & crab tacos

crispy rice paper wrapped alaskan halibut with leek and dijon mustard
king crab/ meyer lemon garlic mayonnaise
grilled meyer lemon wheel/ shaved fennel/ fresh dill

THE FIRST EVER WILD ALASKA FISH TACO RECIPE CONTEST

Chefs Mary Sue Milliken and Susan Feniger read through hundreds of Alaska fish taco recipes;
some good, some interesting, and some that made them go, huh?
The winner has been crowned, from Great Falls, Montana – Edwina Gadsby’s
Black Thai Grilled Alaska Cod Tacos with Green Papaya Slaw and Sambal Crema.
Sounds great!

Now it’s time for the People’s Choice Award.
Take a look at the 20 top contenders and cast a vote for the top taco.
My Midnight Sun Taco is unique and mighty delicious,
so please, take a taste with the eyes, and cast a vote here.
And if you are looking for inspiration to jazz up your own fish tacos,
head up to Alaska and check out the 19 other fantastic recipes!

The Midnight Sun Taco is one of 20 finalists, please scroll down,
it is the last one on the voting page. Voting open through March 15, 2011.

Original recipe posted here.

Muchas Gracias!