View allAll Photos Tagged tartare...
steak tartare ∴ hanger steak, garlic, chili, capers, worcestershire, pickled onion, frisée salad, smoked mayo, sous- vide egg yolk 10
I absolutely loved this burger: had I not known it was a tartare - I would seriously think it was a rare cooked meat. Outstanding!
Sage at ARIA
Crushed Caper Aïoli/Slow-Poached Egg/Pickled Mustard Seeds/Crispy Chocolate
My post found at thewanderingeater.com
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
Noma,
tartare de boeuf, feuilles de cresson,
poudre de genievre , sauce à l'estragon
beef tartare, watercress leaves,
powder juniper, tarragon sauce
pickled tongue (pastrami), hazelnut, vinaigrette
A cool plate showcasing meaty, clean fresh and delightfully bouncy hand chopped tartare that were juxtaposed next to rolled up slices of tongue. The element that rang out to me most was the slightly roasted and candied hazelnuts (like praline) which added body and crunch to the surprisingly light course. There was a "venison vinaigrette" and grated cheese (my memory isn't that great here) that helped to round out the flavours in the typically lean meat.
Tartare was made with hand-chopped NY strip, Grains of Paradise, Long Pepper, Black Pepper, Sea Salt and home-made Spiced Clarified Butter (Niter Kebe), and topped with unsalted feta cheese.
Niter Kebe: unsalted butter was slowly heated with shallots, garlic, fresh ginger, turmeric, white cardamom, cinnamon, cloves, nutmeg, fenugreek, long pepper, allspice and dried herbs, and subsequently clarified and finely strained.
Another true classic, but I think I'll pass. My mom was brave enough to actually WANT this for dinner one night.
a nice entrée: two mounds of tomato tartare, one mound of goats cheese somehow made into a kind of mousse, topped with black olive purée (tapenade).
I searched around for a recipe (haven't tried it out myself but it seems easy):
10 tomatoes: remove skins and seeds, cut into quarters, leave in a press overnight to remove as much water as possible.
Next day, chop tomatoes, add chopped onion, chopped basil, salt, pepper, a dribble of balsamic vinegar and enough olive oil to make it all stick together.
Now I have to find out how they did the cheese.
Well, I found this recipe and tried it out - not the same as the one I had here, which has olive tapenade dribbled over it, but good all the same:
1 small soft goat's cheese (the one I bought weighed 80 g)
50 ml whipping cream
1 tsp honey
Mash the cheese till creamy and stir in the honey. Whip the cream till stiff, incorporate into cheese. Add salt and pepper to taste.
This made 4 serving-spoon size scoops. it's very rich (I used double cream). The honey gives a nice tang. Would be good on endive petals, or maybe with celery, or crackers.
Rudo Tartare
With shaved mushrooms and parsley. (145 DKK)
Rudo
Copenhagen, Denmark
(December 27, 2016)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Polo Lounge
Beverly Hills Hotel
Beverly Hills, California
(June 17, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
pickled tongue (pastrami), hazelnut, vinaigrette
A cool plate showcasing meaty, clean fresh and delightfully bouncy hand chopped tartare that were juxtaposed next to rolled up slices of tongue. The element that rang out to me most was the slightly roasted and candied hazelnuts (like praline) which added body and crunch to the surprisingly light course. There was a "venison vinaigrette" and grated cheese (my memory isn't that great here) that helped to round out the flavours in the typically lean meat.
with dollop of osetra caviar (top) and lineup of fresh wasabi, creme fraiche, dashi-soy, chives, avocado creme, and tiny rice crackers. some sort of japanese peach at left to cleanse the pallet
Chopped steak tartare with horseradish-creme, toast and watercress.
New recipe at "J", but still very good. Guess some occasional changes to the menu are good.
Visit my website at www.snapi.org!
Ready to be put on a plate
Steak Tartare:
- Raw minced beef meat (150g/person)
- 1 egg (yoke)
- Parsley
- Half a spoon of mustard (Djion mustard)
- Tabasco (adjust to liking)
- Salt & pepper
- A tiny bit of olive oil
- A tiny bit of Vinegar (balsamic)
- Shallot
- Capers
Chop finely the shallots and parsley
Mix the egg yoke with the minced meat.
Add the shallots and parsley to the mix, and mix with the rest of the ingredients (except the capers)
Add the capers and mix delicately.
Serve immediately.
You can also cook it "aller-retour" on a hot pan i.e. very briefly on each side.
Spicy Radish
Ginger Dressing
JG's signature appetizer, and not without reason. Stellar.
Buttery rich mashed avocado laid beneath a fine mince of blue fin tuna, and if my memory serves me correctly, it was also dotted with a brunoise of onion or possibly radish. Kicked up by a chili oil spiked ginger dressing (using a very Asian blend of sesame oil, ginger, and possibly star anise), and layered by slices of crunchy and peppery radish, the contrast of textures (crunchy vs unctuous smooth avocado and clean dense fish) and flavours (rich vs. spicy vs. refreshing vs. clean) was a symphony in the mouth. Again, stellar.