TaStE WiTh ThE EyEs: The Delicious & Photogenic Egg

3.04.2008

The Delicious & Photogenic Egg

Poached Egg on Toast with Béarnaise

Chorizo and Cheddar Omelette

Smoked Salmon Eggs Benedict

Brie, Toasted Almond & Herb Quiche

Uni & Quail Egg Sushi

The Egg.

10 comments:

Maryann said...: Can your dishes look any more delicious? I say no ;); March 7, 2008 7:25 AM
Laurie said...: Wow Lori Lynn!! I have always preferred dinner for breakfast but I think I have been swayed..
Is there a B & B in San Pedro that I haven't heard about? :); March 7, 2008 8:25 AM
Proud Italian Cook said...: Lori Lynn, I can taste it with my eyes again!! Beautiful creations! I got my eye on that brie quiche!; March 7, 2008 9:08 AM
Simona said...: A beautiful visual ode to the egg. I love eggs too, and I consume a lot of them.; March 7, 2008 9:15 AM
Lori Lynn said...: Hi Maryann - thank you for the compliment :)

Hi Laurie - you know, a B&B has always interested me...maybe one day!; March 8, 2008 11:35 AM
Lori Lynn said...: Hi Marie - that is my absolute favorite quiche. Sprinkle toasted almonds over the crust, then top with a generous layer of sliced brie (most of the rind removed). Add herbs de provence to the custard, then pour over the brie. Bake about an hour. I made this up when brie was the only cheese I had on hand. Please let me know what you think.; March 8, 2008 11:40 AM
Lori Lynn said...: Hi Simona - thanks for the uovo comment :)
Remember a few years ago when eggs got a bad rap? People were scared that eating an egg would shoot their cholesterol to the sky. Too bad.; March 8, 2008 11:47 AM
liz said...: These pictures are gorgeous. When I get home from the farmer's market this weekend with a dozen or so beautiful, fresh eggs, this post is going to be my inspiration.; March 12, 2008 6:03 AM
pinknest said...: mmmm...save that chorizo and cheddar omelette for me!!; March 12, 2008 7:00 AM
Lori Lynn said...: Hi Liz - Welcome! I'm wondering what you made with your fresh eggs???

Hi Pinknest - Welcome, as well! OK, you got it.

BTW - I linked both of your sites to Taste With The Eyes today.; March 14, 2008 8:34 AM

Post a Comment

Some Food Related Quotes

"Ask not what you can do for your country. Ask what's for lunch."
Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote, haha

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

TaStE WiTh ThE EyEs

Foodbuzz Flavor

Filet Mignon, Nori Crust, Wasabi Butter

Alfajores

Blog Archive

Albacore Sashimi with Tahini Sauce

Table Setting

Fagioli al Caviale

Matzoh Ball Soup

Favorite Food Blogs

Other Blogs I Enjoy

Caramelized Apples in Puff Pastry Shell

Wild Salmon, Cannellini Bean Basil Broth

FBR

Spaghetti, Roasted Eggplant Cream Sauce

3.04.2008

The Delicious & Photogenic Egg

10 comments:

Search

Taste With The Eyes Recommends

Panko Crusted Sea Scallops, Cilantro Mint Vinaigrette

Pho Bo

Some Food Related Quotes

Julia Child Floribunda Rose

Julia Child Quotes - TOUJOURS BON APPETIT!

About Me

My African Iris

Diana, Princess of Wales Hybrid Tea Rose

©2007, 2008