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Strawberry tartare with vanilla infused olive oil, cream of balsamic vinegar, and a dash of pepper | Tartare de fresas con aceite de oliva a la vainilla, crema de vinagre balsámico y una pizca de pimienta.
Strawberry tartare with vanilla infused olive oil, cream of balsamic vinegar, (soy) whipped cream and a dash of pepper | Tartare de fresas con aceite de oliva a la vainilla y crema de vinagre balsámico, nata (de soja) montada y una pizca de pimienta.
Receta: Tartare de Atun
ingredientes:
1 huevo de codorniz (poche)
1 lb de lomo de cerdo (cruda)
2 cucharadas de cebollinos
1 rabano rallado
1 cucharada de caviar negro
1 limon (jugo y cascara)
1 baguette fino
1 cucharada de mostaza (spicy mustard)
1 cucharada de salsa de soya
para la base:
4 cucharadas de mostaza dijon
1/2 cucharadita de vinagre
1 cucharada de aceite de oliva
sal
pimienta
Preparacion:
Para la base agregamos todos los ingredientes en una licuadora y
procesamos por un minuto. Dejamos a un lado.
Para el tartare, debemos cortar la carne en cubos bien finos, los
llevamos a un recipiente y luego agregamos el resto de los
ingredientes. Sazonamos con sal y pimienta, y para servir hacemos un
circulo con la salsa de mostaza, encima servimos un domo de el
tartare, por encima agregamos el huevo poche y por ultimo dejamos caer
por encima una cucharada del caviar negro.
carrot tartare with rye bread and condiments. Condiments included plum ketchup, sunflower seeds, pickled quail egg yolk, bonito, scallions, mustard seeds, horseradish, pickled plums, sea salt, carrot vinaigrette, and mustard oil. Carrots were lightly blanched and grinded through a meat grinder, tableside.
Read more at Dessert By Candy.
Yes, I passed the exam and I did better than I'd thought. As a reward, my boyfriend took me out for this lovely steak tartare. I enjoyed it a lot.
We realized this morning that it would be only the two of us for dinner.
A quick look in the fridge and the freezer did not provide much inspiration.
For a short, but weak, moment, laziness took over my brain and I suggested that we´d leave home and eat out.
Sometimes laziness is good.
togarashi, scallions, avocado, yuzu mayo, toasted sesame seeds
190 NE 46th Street, Miami, Florida
305.573.4199
twitter: @frodnesor
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
Prawn-tartare with the skin crisped up. Unfortunately I think mine wasn't crispy enough and I really felt like I was eating the shells. Sticking into my teeth. Not very nice. But my partners crisp was fine.
In the middle, champagne jelly which tasted like applesauce.
At the end, cod. Which just wasn't nice at all. I'm not a big fan of cod anyway, but this was boring, dry and floury.
All served on a hot plate which didn't make sense to me. I would have preferred to only have the tartare, which was lovely and jelly on a cold plate. Keep the cod.
Voor een uitgebreid verslag van onze avond bij restaurant Ivy, klik: hier
Well seasoned, hand chopped, horse sirloin Tartare
I have a thing for horses, could be related to my Chinese horoscope, or as DC teased, my infatuation with horse-fat fries. However I've always had something for game meats or lean cuts of alternative sources of red protein. This was a very generous portion of well chopped horse tartare, which I enjoyed immensely with the caramelized onions and fine slivers of lemon rind.
Tartare of Hawaiian Yellowfin Tuna and Cured Arctic Char with a Mosaic of Nicoise Garnishes, Aigrelette Sauce and Toasted Brioche
Used 2 strobes here. Foreground is an SB 25 through a 4'x6' diffusion frame set at about 10 o'clock and a white reflector (bead board) front right. SB 28 snooted on the background.
($16)
Chopped raw lamb heart with lemon, house-baked rye crostini, sided by grated caramelized cream (something Hopgood learnt when he worked with Robert Belcham), which cuts through the lamb and melts into a creamy texture. This was something that Hopgood had learnt when he worked with Rob Belcham.
with mick klug farms peaches, A1, potato tots and celery ($14)
Perfectly diced rich duck and sweet firm peaches were made more complex by springy aromatic celery spouts, unctuous A1 sauce and fluffy fried tatter tots.
Visually very appealing. Incredible attention paid to detail and execution, and most importantly a complimentary pairing of textures, temperature and flavours. Excellent.
Creamy toothsome chopped raw beef, well seasoned and inundated with bits of pickles (I believe it was a mixture of vegetables as they didn't seem to be a uniform flavour or texture). The contrast of the two items was extremely satisfying especially when set against the slightly charred blank slate of crostini. A side of lightly dressed dandelion greens cut through the starter with their grassy flavours. This was another first for H, and we were glad it was an introduction by a fine representative.