Exotic Verrine

Fresh lychee, candied ginger, and freeze-dried rambutan
with mascarpone cream.

"Lychees on the Windowsill"

My contribution to CLICK photography event.
The theme: au naturel (food in its natural state).

Stone Crabs - A Renewable Delicacy

The Stone Crab fishery is unique in that stone crabs are not killed but, rather, the legal-sized claws are removed and the crabs are returned to the water alive.

There is no better restaurant at which to enjoy Stone Crabs than Joe's in Chicago on the corner of Grand & Rush where the ambiance and service are second to none.

Although it is lawful to harvest both of a stone crab's claws this practice leaves the stone crab with few alternatives to defend itself from predators. Having one claw (if the other one is harvested) will enable the crab to obtain greater amounts of food in a shorter amount of time. Stone crabs (like other crustaceans) have the ability to grow back their claws, but this process requires a large amount of energy in the form of food. The quicker the crab can obtain the energy required to molt and grow its lost claw, the sooner this renewable delicacy will have another claw to replace the missing claw. Visit the Florida Fish and Wildlife Institute for more information on Stone Crabs.

Good News: Stone Crab population levels are estimated to be high and no overfishing is occurring. The unique manner in which stone crab claws are harvested helps ensure the long-term sustainability of the species. Stone Crabs are a good, low-fat source of protein, selenium and magnesium. All of the stone crab claws on the market come from wild fisheries.

Joe's Remoulade Sauce - a combination of creamy mustard, mayonnaise, ketchup, minced celery, minced parsley, lemon juice, Cajun seasoning, and minced green onion is a classic accompaniment to the crab. You can visit Joe's website for the recipe.

My Wine Pairing Recommendation: Joe's serves King Estate Pinot Gris by the glass. With its gorgeous tropical fruit flavors and creamy complexity, this wine is a perfect complement to the crab.

On our most recent visit, our waiter Steve B. was awesome. We were celebrating my cousin Vicki's engagement, and not only did Steve surprise Vicki with a slice of their famous Key Lime Pie with a candle, he also brought a slice of Chocolate Fudge Pie for Geri, to honor the soon-to-be mother of the bride. And when I told him about Taste With The Eyes he graciously brought out more food to photograph. I would like to extend a special thank you to Joe's entire waitstaff. See you soon!

Passover Dishes Round-Up

Piece of Asch's photo of Homemade Matzoh Ball Soup. He writes, "This was my favorite course at last night's Passover dinner with friends."

Bob's idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the Seder.

My Roasted Potatoes with Thyme, Parsley and Meyer Lemon Zest. Potatoes are roasted with olive oil salt and pepper then the herb mixture is tossed with the potatoes when they are warm from the oven.


Here is the Famous Tomato Onion Brisket.

It was slow cooked for 8 hours then chilled overnight. In this photo the cold brisket is sliced against the grain and is ready to reheat for the Seder.


Two six pound briskets!

Fat side up, caramelize under the broiler.

Smother with onion and sauce.

For the complete recipe, go here.

Stone's Vegetable Kabobs.
Stone's Kabobs were grilled simply with olive oil salt and pepper.

Giz from Equal Opportunity Kitchen made Matzoh Crunchies. She writes, "Matzoh crunchies are so easy to make, and even easier to eat and you'd never know it was made of matzoh." She gives detailed a step by step tutorial, then "put into the fridge to cool and harden (about 10 minutes) and then break into pieces. You have matzoh brittle!"

Val made Passover Hazelnut Trifle: Passover Sponge Cake, Coffee, Coffee Liqueur, Coco Hazelnut Spread, Toasted Hazelnuts, Whipped Cream

Until next year...

The Passover Seder Table

The Seder Plate: Roasted Egg, Maror (horseradish), Shankbone, Haroset (chopped apples, walnuts, cinnamon with red wine), Chazeret (romaine lettuce), and Karpas (parsley).

This year's color scheme: a stunning royal purple and sky blue.

A Seder Plate on each table.

Flower arrangements: Blue Hydrangea and Purple Iris. 


Frogs are hoppin' all over the tables. Place cards are decorated with a little hydrangea bloom.



Passover Photography Round-Up

I would love to include a photo of your fabulous Passover dish, image or table setting. 

Email to: 

sweetbay AT cox DOT net
I will compile the photos after 4.27.08.


Do you prefer the gold/raspberry or the purple/sky blue color scheme?

PASSOVER - Let's Share Our Culinary Traditions!

This is our Seder Table from last Passover. We have 2 long tables that seat a total of 32 people. Guests come from across the U.S. and abroad. This year Passover begins on April 19th.

You may notice the Haggadahs, salt water, karpas, maror, haroset, matzohs, Elijah's cup, and the Seder plate already on the tables.

We tell the story, we eat, we drink, we sing, we laugh. I wanted to show Kristy's beautiful modern-style table, complete with frogs (one of the plagues). All newcomers to the Seder ask, what can I bring, we say, bring a frog. She has quite a collection after all these years. Kristy designs the table while I cook with help from family and friends, of course.

The menu doesn't change much from year to year now, as we've got it down to a science. For those of you who have never hosted a Seder, imagine that well before you ever serve the first course, just like Iron Chef, you must "walk-away!" and then have the food hot, tasty and ready to serve when it is time, at least an hour into the Seder. My fellow cooks who have done this can attest to the degree of difficulty.

First Course
Geri’s Gefilte Fish
Davida’s Chopped Liver with Pistachio
Kristy’s Haroset
Vicki’s Beet Salad, Fresh Horseradish & Matzohs
Hard Boiled Eggs

Second Course
Chicken Soup with Spring Vegetables & Herbed Matzoh Balls

Main Course
Chicken Breasts Roasted with Orange Ginger Glaze, Apricots and Lemons

Tomato Onion Beef Brisket. This recipe was submitted to the wonderful Tried, Tested, and True event hosted by Equal Opportunity Kitchen. 32 people a year for eight years have been giving this brisket the thumbs up.

Red Bliss Potatoes with Thyme and Meyer Lemon

Grilled Vegetable Kebabs with Dipping Sauce

Dessert
Passover Trifle
Passover Cakes
Chocolate Macaroons
Coffee

Our Four Cups of Wine will include:

Kristy's Top Wine Pick This Year: Carmel, Petite Sirah, Judean Hills 2005 Israel

Gallil Mountain, Yiron, Cabernet/Merlot/Sirah Blend 2003 Israel

Ramon Cardova Rioja (100% Tempranillo) 2005 Spain

Do you have a Kosher wine recommendation?

ROUND-UP

I thought it would be fun to include photography from other Passover Seders on Taste With The Eyes, too! If you are so inclined, please email a photo of your fabulous Passover dish, image, or table setting and a link to your post.

Bloggers please include a link to this event announcement and feel free to use the icon.

Non-bloggers are encouraged to participate as well. It's easy, just email your photo and tell me a little about it and where you're from!

Email to: sweetbay AT cox DOT net

I will compile the photos after 4.27.08.

Wishing you and your family a Wonderful Pesach! Next year in Jerusalem!

Mascarpone Sorbet

There are some fabulous recipes for Mascarpone Sorbet out there, Thomas Keller's comes to mind. This is not that. You don't need an ice cream maker or any special skills for that matter. Just for fun, you might want to check out this post on his recipe.

Then compare this one: Soften a pint of lemon sorbet on the counter. Put that in a food processor with 6 oz. of mascarpone cheese. Blend. Spoon into pretty serving cups or ramekins and refreeze. Defrost slightly before serving for optimum complex, creamy, tangy flavor. 

Can you envision endless possibilities for a garnish? Strawberry slices, mint leaves, lemon wheel, maraschino cherry, a dollop of chutney, candied flower petals...Keller serves his with rhubarb confit and candied fennel.

My recipe technique is so embarrassingly simple, that I am reluctant to share it with my guests. But I'm happy share it with you.

Filet Mignon, Nori Crust, Wasabi Butter

Nori Crusted Filet Mignon over a Lemon Mirin Soy Sauce 

Topped with Wasabi Butter

As a nibble...on grilled ciabatta bread.

8 oz. Filet Mignon

Nori (roasted seaweed) is ground with white sesame seeds, red chile flakes, and black pepper in a food processor.

Two 8 oz. filets are seasoned, then dredged in the nori mixture and seared in olive oil for about 4 minutes per side. The meat is finished in a 400 degree oven.

Olive oil, mirin, tamari, and fresh lemon juice are whisked together for a sauce. Fresh lemon juice and steak - this is an amazing pairing.

For a large group, a 2 1/2 pound filet is cut in half.

A remote thermometer is helpful, we removed the meat from the oven at 128, and then let rest for 10 minutes.

 

I have made this Japanese Style Steak three times now. I cannot rave enough about the combination of flavors which are extraordinary. You can find this fabulous recipe here by DFresh on Foodbuzz which was inspired by a dish in Food & Wine Magazine.

Charlie Trotter's Guest Chef - Me!!!

Today is my birthday. The reason I am telling this tidbit of information to the world is to share my excitement over the coolest birthday gift from my brother, Don, and sister-in-law, Kristy. I will be the Guest Chef For The Day at Charlie Trotter's Restaurant in Chicago, spending the complete day in the kitchen including food preparation training and working on the line! Then after cooking from 2 PM to 9 PM, I change out of my chef's whites and sit down to dinner in the dining room with my family. Whoo! Hoo!

"Charlie Trotter's is regarded as one of the finest restaurants in the world. For 20 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter's Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining."

If any of my friends, including my blogger friends, are in Chicago on this particular summer evening (date to be determined), come to Charlie Trotter's (reservations required) and let me cook for you!

Thanks Don and Kristy. I love you. Whoo! Hoo!

A video profile of Charlie Trotter's eponymous restaurant.

Roasted Walnut Oil - Huile de Noix

Organic Baby Greens, Toasted Walnuts, Kalamata Olives, Feta

Dressed with Roasted Walnut Oil and a Splash of Red Wine Vinegar

La Tourangelle handcrafts this Roasted Walnut Oil in California strictly following the 150-year-old traditional methods of its French sister oil mill. It is slowly roasted, expeller-pressed and lightly filtered.

I have to admit I was in an oil rut. Olive oil will still remain number one in my kitchen, but this flavorful roasted oil is exceptional in salads and I also look forward to using it in pasta dishes as well. I plan to try their Roasted Pistachio and Toasted Pumpkin Seed oils, too.

How do you like my fabulous new platter? 

A gift from Father Adam. Thanks FA! 

It is Mikasa China, Venice Pattern, Made in Japan.  

I especially like the way the food reflects off the black rim.

Coffee Break