Green Curry Soup

Green Curry Soup

Tofu, Chicken, and Peas

Basil and Scallion Garnish

• 1 1/2 c. coconut milk 
  
• 1 1/2 c. chicken stock
  
• 2 T. green curry paste
  
• 1 c. diced chicken breast
  
• 1 c. cubed tofu
  
• 1/2 c. frozen peas
  
• 1 T. fish sauce
  
• 1 T. sugar
  
• 1 sliced green chile (Thai, serrano, or jalapeño)
  
• 2 kaffir lime leaves, thinly sliced into slivers
  
• basil and scallion for garnish

Heat coconut milk and chicken stock together. Stir in curry paste. Add chicken and kaffir lime leaves. When chicken is cooked, season with fish sauce and sugar. Taste, adjust seasoning to balance the sweet, spicy, sour, salty flavors. Add chile, tofu and frozen peas and heat through. Serve garnished with a chiffonade of basil and sliced scallion. 

A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

This little fellow is my Kaffir Lime Tree, planted last Fall. The wrinkled limes are way too sour to eat but the leaves and zest are perfect to season my Thai dishes. The green curry soup recipe is adapted from a basic recipe we learned in Thailand a few years ago at the fabulous Pattaya Thai Cooking School. 

Kaffir Lime leaves are easily distinguished by their double-lobes and very fragrant aroma.

Voilà! A very flavorful and easy to make soup!

This Green Curry Soup with its tofu and green peas is my entry to My Legume Love Affair. It has been my pleasure to be your hostess for this month's edition. The round-up will be posted on June 7th. Please do stop by to Taste With The Eyes the exciting legume dishes from around the world. Many thanks to Susan, The Well-Seasoned Cook for inviting me to do the honors. And be sure to visit Apu of Annarasa blog for more beans in June!

Dinner Party: A Tribute To Jackie

A Tribute to Jackie

Jacqueline “Jackie” Lee Bouvier Kennedy Onassis

(July 28, 1929 – May 19, 1994)

Remembering Jackie

15 Years Later

My foodie girlfriends and I enjoyed another themed dinner party. This theme: A tribute to Jackie Kennedy Onassis. I have been dreaming of hosting a stylish, elegant, graceful "Jackie" party for years, and coincidentally held this on the 15th anniversary of her passing. We wore pill box hats and pearls, toasted to her memory, and cooked recipes from various Kennedy-related cookbooks including:

• In the Kennedy Style recipes by René Verdon
  
• Cooking for Madam by Marta Sgubin
  
• In the Kennedy Kitchen by Neil Connolly

Le Menu

Welcome Platter  

French Cheeses (Saint André and Bucheron), Fruit Chutney, 

Lucques Olives and Accompaniments

Appetizer 

(Served on Vintage Glass China) 

Barbecued Cajun Shrimp, Honey Dew Melon, Midori Sauce

Soup

Cauliflower with a Goat Cheese, Pepita, Red Pepper Garnish

Salad

Petite Caesar, Anchovy Rosette

Palate Cleanser

Rose Petal and Lemon Sorbet

Main

Mini Beef Wellington 

Seared Filet of Beef, Slice of Truffle, Mushroom Duxelles, Foie Gras Pate

Baked in Pastry 

Perigourdine Sauce

and

Mini Beet (vegetarian) Wellington 

Roasted Beet, Slice of Truffle, Mushroom Duxelles,  Gorgonzola

Baked in Pastry 

 Brie and Gorgonzola Cream Sauce

Vegetable 

Fancy Ratatouille 

Side 

Green Risotto (recipe here)

Dessert 

Poached Pears in Pepper and Bay Scented Wine

Handmade Vintage-Style Pill Box Hats

I am so blessed to have such amazing creative friends. Everyone perused the cookbooks and chose a dish to prepare that inspired them. And this time, talented restaurateur (and seamstress) Gina Lee chose to sew the hats for everyone with vintage materials, true to style and form. Fabulous!

Wilson gets a mini pill box hat too!

Val's Refreshingly Unique Appetizer

Great for summer dining al fresco!

Cajun Spiced Shrimp on a Rosemary Skewer

Honey Dew Melon

Barbecue and Midori Sauces

Try this Midori Sauce with Shrimp or Fruit!

Whisk together 1 c. sour cream, 2 T. heavy cream, 1/4 c. honey, 2 T. Midori (melon) liqueur.

from In the Kennedy Kitchen

Noramae's Velvety and Complex Cauliflower Soup

Gail's Elegant Caesar Salad

Anchovy Rosette

Lauren's Palate Cleanser

Rose Petal and Lemon Sorbet

(rose petals, sugar, vanilla, lemon juice and zest)

Served in rose petals on a lemon frozen cap

Basil leaf garnish

Pat's Perfect Ratatouille

Lauren's Beef and Beet Wellingtons

with Faux Pearl Design

French Champagne, Wines and Perrier

All the roses were from my garden.

Sally and Yvonne's Gorgeous Poached Pears

Poached Pears

Port and Red Wines

Black Peppercorns

Lemon Peel

Vanilla Bean

Bay Leaves 

Honey

Mint Garnish

Jackie Photos and Memorabilia

"The life of Jacqueline Kennedy Onassis was her art, a finely wrought miniature that history enlarged and then tempered and finally veiled in privacy. As a Bouvier she inherited a tradition of elegance that became her way of life and her fortress in misfortune. She had a gift of grace, an innate sense of right proportion that shaped her values and her choices. Everything she did was done with style, a style that was shaped by her mind and her heart. She was civilized and civilizing; whatever she touched, she refined."  Hugh Sidey

We've Just Returned From Paris!

A few days after the Jackie dinner we left for Paris to celebrate my sister-in-law's 40th birthday. Joyeux Anniversaire Kristy!  We were walking to the Musée du Vin (Wine Museum) located in the former cellars of the 15th Century Passy Abbey, just up the street from Avenue du Président Kennedy. So of course I had to include this photo in my Tribute to Jackie post. And I cannot wait to share our heavenly "Parisian Gastronomic Experience" with you. Please come visit Taste With The Eyes again soon for a Taste of Paris!

My Legume Love Affair

HARICOTS

 À La Graisse D'oie

White Beans Cooked in Goose Fat

Merci to all of you who have already sent me your legume-centric dish for MY LEGUME LOVE AFFAIR! It's not too late to participate in this global bean event! I'll be accepting your fabulous dishes through the end of the month. I hope you can join us, it's fun, just go here for details. 

I know I am not alone in bringing home some unique food-related souvenirs. White Beans Cooked in Goose Fat? Oh. Yeah. Baby. 

So, how about you? What interesting edible souvenirs have you brought home from your travels?

Luncheon in the Library

Each May, Mrs. Parker recognizes all the parent volunteers for their time, energy, and dedication in helping maintain the library at Rolling Hills Country Day School by hosting a fabulous luncheon in their honor.

Library Volunteer Appreciation Luncheon

Mrs. Clifford works her usual amazing magic by setting out such a charming buffet on top of the lower bookshelves. The menu consisted of Mrs. Parker's curried chicken salad, mixed baby greens with Parmesan, sunflower seeds and vinaigrette, rolls served in an adorable picket fence corral, the perennial favorite deviled eggs, cream puffs, chocolate eclairs, flower-shaped sugar cookies, fresh strawberries and lemonade.

The buffet was decorated like a precious garden with flowers and seed packets and books (of course).

Mrs. Parker has been the beloved librarian at Rolling Hills Country Day School since 1983. Her daughter, Leslie, started attending the school in 1982. A year later Mrs. Parker came on board and has been here ever since. And Leslie has gone on to graduate from Georgetown and receive her MBA from UCLA.

Mrs. Parker's specialty: Curried Chicken Salad. She makes it exactly from the recipe found in Gourmet June 2002 issue. There is a synergy in this combination of ingredients. Everyone loves it, year after year. Chicken, curry, yogurt, lime, honey, ginger, red onion, mango, red grapes, cashews...intrigued? Go here for the complete recipe. You'll be glad you did!

Library Before and After

I love before and after photos. In the summer of 2005 it was my pleasure to update the library at Rolling Hills Country Day School.

It is amazing what color can do to enhance a space. The remodel consisted of a new paint palette, new computers, bookshelves, lighting, carpet and rug, furniture, and other design elements. I worked with Mrs. Parker to make sure we met the needs of the students while preserving some of the historical features in the library. We retained the old card catalog (no longer in use) and installed special shelving for Mrs. Parker's antique books.

Those big red leather chairs continue to be a magnet for the children. Sometimes we'll find three of them sitting in one chair, reading one of the books that Mrs. Parker has painstakingly chosen for the library. It is an awesome space, warm and inviting, enhanced by Mrs. Parker's enchanting personality and love of children and books.

Alas, there were no Legumes at the Library Luncheon, but don't let that stop you from submitting your fabulous legume-centric dish to the global event taking place the entire month of May. My Legume Love Affair, go here for details!

And remember, as a special treat to one of the lucky participants in My Legume Love Affair, there is a GIVEAWAY. A book, how apropos! A World of Dumplings - Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

Do join us, won't you?

Gordita de Langosta y Mas!

Gordita de Langosta

Lobster with Soft Handmade Tortilla

Maine Lobster, Sweet Corn Polenta, Arugula

Chile & Cilantro Oils

My dear friend of three decades, Rob Fischer, has opened another restaurant! If you've been to Palo Alto, you probably have had the best burger and milkshake of your life at the The Creamery, a classic and delicious American diner. In February Rob opened Reposado, fine Mexican cooking in an awesome space on Hamilton Avenue where the the atmosphere is fabulous, fun, and energized. If you find yourself in Palo Alto, California, definitely visit REPOSADO RESTAURANT, say hello to Rob and tell him Lori Lynn sent you!

UPDATE:  I just spoke with Rob. Mention Lori Lynn's blog and he will be more than happy to serve you a complimentary appetizer with your meal! YAY! Oh, definitely take him up on this!

The Best-You've-Ever-Had Handmade Corn Tortillas

Cooked to Order on the Comal

Trio of Corn Dishes

Crema de Elote

Cream of Sweet Corn Soup

Fire Roasted Poblano Chile, Habanero Oil

Elote Asado

Grilled Corn on the Cob

Lime Butter, Crema, Cotija Cheese

and

Creamy Sweet Corn with Pasilla Chile Rajas

Huachinango Asado

Achiote & Citrus Marinated Red Snapper

Jicama Mango Pico de Gallo, Green Rice

Tamalitos

Two Handmade Tamales

Chicken Tamal & Salsa Verde

Mushroom Tamal & Guajillo Salsa

Refried Beans

Carne a la Parilla

Adobo Marinate Skirt Steak

Creamy Sweet Corn, Black Bean Quesadilla

What are you drinking? 

Handcrafted Margaritas.

Premier Tequila Library.

Their motto: Eat. Drink. Relax.

Commissioned Paintings

By Fine Artist Miguel Cortez, a native of Guanajuato, Mexico 

Flan de Coco

Raisin Apple Compote

Taquitos de Almendra 

Almond Wafers with Papaya Crema Fresca, Tropical Fruit Salsa 

Coconut Tapioca Foam, Mango Sorbet

I spy frijoles...Remember My Legume Love Affair! Por favor, join in the fun and contribute a tasty legume-centric dish to this global event for the month of May. Please visit THIS POST for details!

Daikon Love

Panko Crusted Swordfish

Grated Daikon, Pea Sprouts, Lemon

Is it possible to love radish?

Truffle, Caviar, Oyster, Foie Gras, Beans - - sure, but RADISH?

DAIKON

Refreshing, crisp, spicy, clean, lively, piquant.

Brings a freshness and vitality to so many dishes.

Chicken Soup with Noodles

Cabbage, Tofu, Pea Sprouts

Topped with Cool Grated Daikon 

Peel, then simply slice or grate.

 Pho Broth: 

daikon, oxtail, beef short ribs

charred onion & ginger 

cinnamon & spices

recipe here

In that cute Pho toasted spice bundle above?

 garlic, szechuan peppercorns 

star anise, whole cloves

As a condiment to sashimi

with ikura (salmon roe) & radish sprouts

Sliced Daikon and Somen Noodle Beef Broth Soup

Cilantro, Scallion, Red Jalapeño

Daikon Love: Such a versatile vegetable! Enjoy raw or cooked, pickled, or in soup, or in salad, stir-fry, baked, broiled...love to hear how you use it! I like the beautiful white color and cool balance of the grated daikon in contrast to a nice crusted piece of fish. It is rich in vitamin C, low in calories, and contains enzymes that aid in digestion.

Happy Mother's Day

We had an unexpected Mother's Day celebration. My sweet mom, Joyce, spent the last two days here. You might remember Joyce from her 75th birthday posted last October? She lives in Santa Barbara, California and was evacuated from her home due to the wild fires. She received a phone call at 3 AM Friday from the Fire Department alerting her to be ready to evacuate. Later that morning, she was on her way here to Los Angeles.

We had such a nice time chit-chatting (as she calls it), doing a little sight-seeing at the Port of Los Angeles, watching a movie, and making a big pot of Matzoh Ball Soup together. For me, fixing the soup together was the highlight of the weekend. She just now left to drive back home, about two hours north of here, as the evacuation orders have been lifted and the fires are no longer threatening homes in her area. Thank goodness. Our hearts and prayers go out to all who have been affected by these fires. 

Happy Mother's Day.

French Goat Cheese - Cheese of the Month

Goat Cheese Katsu Salad

Soba Noodle, Edamame, Spring Greens 

Creamy Sesame & Sweet Soy Dressing

Goat Cheese Katsu:

Dip chilled goat cheese medallion in egg white, then in panko breadcrumb/black sesame seed mixture. Fry in hot peanut oil until golden, transfer to paper towel. Season with sea salt.

Soba Noodles with Edamame:

Toss cooked chilled soba (buckwheat) noodles, edamame (shelled boiled green soy bean) and sliced scallions with dressing.

Creamy Sesame & Sweet Soy Dressing:

Heat ½ c. each low-sodium soy sauce and mirin (rice wine) in a sauce pan, with 1 t. each minced garlic and ginger. Reduce by half. Add honey to taste. Let cool then mix with 1/4 c. tahini (sesame seed paste).

Assemble Goat Cheese Katsu Salad:

Place baby leaf spring greens on a platter, drizzle with dressing. Place soba noodles alongside the spring greens, top with warm Goat Cheese Katsu medallion.

I used the delicious Ile de France Goat Cheese. It is an indulgent, fresh, tangy, snowy white rich cheese made from milk of goats grazing in the French Alps. Looking for ideas for the next time you serve goat cheese? There are many creative cheese recipes in the Ile de France Spring Follies here.

The inspiration for this cheese served with an Asian-style twist came from my favorite local restaurant, Gina Lee's Bistro, owned by my dear friends Scott & Gina Lee. They serve a delicious Chicken Katsu over Soba Noodles with Asian Vegetables. And if you are a fan of chèvre chaud you might enjoy this pumpkin seed crusted version as well.

Calling All Bean Aficionados!

My Legume Love Affair 11th Helping is officially underway! It is my honor and pleasure to be your hostess for this month's edition of the wildly successful event created by Susan, The Well-Seasoned Cook. I hope you will join us by sharing your awesome legume-centric dish this month. The event round-up will be posted the first week of June. So, come one, come all, show us what you bean cooking!

Join In the Fun!

• Create a dish where the LEGUME (beans, lentils, pulses, and/or the edible pods that contain these seeds, and derivative products like tofu) is the STAR ingredient.
  
• Post this dish on your blog during the month of May. Link to this announcement and to Susan's MLLA Host Line-up. Feel free to use the MLLA 11 Badge.
  
• Email your name, name of your blog, the link to your legume dish, your location, description of your dish, and a photo (350 pixels wide) OR recipe, to tastewiththeeyes AT cox DOT net by May 31st. If you like, please include one or two sentences describing the inspiration for your entry.

Let's Get This Party Started!

Here are links to some previous Taste With The Eyes legume dishes:

Fagioli al Caviale

Anasazi "baked potato" Beans

Cilantro-Scented Navy Bean Mash, Smoked Trout

Cannellini Asian Slaw, Miso Sesame Dressing

Black Calypsos and Epazote

Mélange de Haricots, Parmesan Sage Breadcrumbs

Yellow Eye Beans With Garlicky Salsa Verde, Cotija Cheese

Grilled Swordfish, Lentils with Truffle Oil

White Miso Soup, Tofu, Edamame, Nori Heart

Poached Egg, Lentils, and Béarnaise

Heart Healthy Wild Salmon, Cannellini Bean Basil Broth

Eleventh Helping

Legume Lover's Prize

As a special treat to one of the participants, Susan will be giving away this darling cookbook: A World of Dumplings: Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

We are more than happy to accept multiple recipes for this event, however only one will be included in the random drawing for A World of Dumplings.

To my non-food-blogging readers, we encourage your participation too! It is your opportunity to share your delicious cooking but more than that, it is our unique opportunity to sample your creativity! What do you say?

Leah? Lauren? Gail? Allison? Kirk? Sally? Lori ann? Abby? Tash? Juliet? Kelly? Merisi? Carol? Liz? Father Adam? Tori? Tom? Gary? Vicki? Charlotte? Molly? Heather? Deanna? Val? Bob? Noramae? Pat? Gina? Peggy? Davida? Susan? Judi? Judy? Sandy? Alex? Anyone else?

We look forward to virtually savoring all your marvelous legume creations!

Lori Lynn

UPDATE: The amazing Round-Up is posted here. Come check it out!