technekai
dribble freely
classic french steak tartare--for a pound of good quality ground beef, 3 tbsp dijon mustard, salt and pepper, finely chopped shallot or onion, 1/4 c finely chopped parsley, two raw egg yolks. let it get to almost room temperature, the flavors will develop. serve with chopped capers, red onion, and i didn't do it but you can do cooked egg yolk too.
avocado and radicchio with olive oil from Cafe Paradiso in the east village (the owner's sister makes her own olive oil, unique flavor that is mildly bitter or like a forest... comes from the wild olives she mixes in with the rest of the harvest). o yes and a decent balsamic vinegar, the sweet cuts the bitter of the radicchio. salt, pepper. go ahead and use a whole avocado!
dribble freely
classic french steak tartare--for a pound of good quality ground beef, 3 tbsp dijon mustard, salt and pepper, finely chopped shallot or onion, 1/4 c finely chopped parsley, two raw egg yolks. let it get to almost room temperature, the flavors will develop. serve with chopped capers, red onion, and i didn't do it but you can do cooked egg yolk too.
avocado and radicchio with olive oil from Cafe Paradiso in the east village (the owner's sister makes her own olive oil, unique flavor that is mildly bitter or like a forest... comes from the wild olives she mixes in with the rest of the harvest). o yes and a decent balsamic vinegar, the sweet cuts the bitter of the radicchio. salt, pepper. go ahead and use a whole avocado!