First off, I’d like to thank those that motivated me to get this thing done. Hopefully, I can get this blog to thrive and survive and morph into something that I can be proud of. This is dedicated to all my friends and family that have been there from the start. I truly hope you guys enjoy it.

My first entry is going to be a review of one of my favorite restaurants since I moved to New York City.

MINETTA TAVERN.

I’ve already wrote an extensive review on Yelp, which you can find here.

But since that review, I’ve probably gone back around 3-4 times and each time had been a different pleasurable experience. Which is why Minetta is ranked as one of my all time fave restaurants. Taking pictures at this vintage-esque restaurant proved to be quite difficult; but I tried to manage with whatever light I had.

Located in the heart of Greenwich Village; surrounded by local dive bars where NYU students go to, well act like college students; you’ll find a charming little restaurant that has more of a speak-easy feel than those gaudy Midtown restaurants. As soon as I step in, I find myself planted on one of the barstools soaking in the comedic performance by the satirical bartenders.

“whadayahave?”said one of the bartenders, trying to be smooth I respond “the usual.” I receive a slight snicker for my efforts. I order a Murray Sour.

Murray Sour - Yamazaki 12 Year Whiskey, cardamon infused Agave Nectar, Fresh Orange and Lemon.

A surprisingly smooth full flavored drink. As with many whiskey based drinks; there’s always the lingering fear of the overpowering whiskey dominating the drink. However, with the Murray Sour – the drink is so perfectly blended that the harshness of the whiskey is eased and mellowed out.

Almost done with our drinks; we place our order.

First round of appetizers appear:

Roasted Bone Marrow with Baguette Soldiers and Shallot Confit

Oxtail and Foie Gras Terrine with Poached Leeks

Tartare Goutez - Veal with Black Truffle, Lamb with Argan Oil, olives and mint, and Beef with Mustard and Cornichons.

You would expect the “hors d’oeuvres” to set you back a pretty penny. However, each dish is roughly $18; a value price to pay considering the price of the restaurants main star entree. The Black Label Burger ($26).

Black Label Burger - Selection of prime dry-aged beef cuts with caramelized onions and pommes frites

Paired with the highly sought after pommes frites from Balthazar; the Black Label Burger is the epitome of burgers. The construction of this masterpiece can be found here (A Hamburger Today).

You can also try Minetta Tavern’s other delicious entrees, but make sure you pair it with the Black Label

Bone In New York Strip Steak with Black Label Burger

If you’re lucky enough to get a reservation at Minetta Tavern; I highly recommend going. Rumors are that you have to make reservations 3 months in advance; however they only accept reservations 1 month in advance – go figure. If you want to get a shot at the best burger in the world; I recommend coming before the dinner rush (before 6:00-6:30). You won’t be disappointed.

This is fun- these two had some pretty hilarious mismatched chemistry. And Letterman’s face when he eats that thing is priceless.

Tu m’as mangée comme un steak tartare.

Le sang giclait de ton bec gluant.
Tes molaires se complaisent à siroter mes globules.  Tes canines se délectent à gruger ma carcasse.
Je suis ton rosbif.  Ton contre-filet.
Pas assez bonne pour avoir ma place parmi les quintuplets d’étoiles.  Mais quand même.

Chique.

Mastique moi bien, parce que lorsqu’on m’avale, on me digère lentement.

Le saumon chez nous , il s’empapillotte …

Mais j’avais envie d’autrement … Alors soyons fous !

Tartare de saumon

Pour 2 fous gourmands

• 400 gr de saumon frais sans peau
• 1 citron vert
• 1 CS de sauce soja
• 1 morceau de gingembre haché
• 1 échalotte
• 1/2 CS de ciboulette ciselée
• 1/2 CS d’aneth ciselé
• Sel , Poivre

Avec un couteau bien aiguisé , couper le saumon en petits dés .

Dans un saladier , mettre le saumon , le jus de citron , la sauce soja , le gingembre rapé , l’échalotte rapée , l’aneth ciselé , la ciboulette ciselée , le sel et le poivre .

Mélanger le tout et réserver au frigo 30 minutes .

Servir accompagné de blinis , d’ une tranche de pain foncé  , de betterave rapée , d’une feuille de chêne …

ou de pomme de terre …

Quand je vous dis que c’est aussi pour la couleur que je cuisine …

Je me suis aidée du trés joli livre

Patate de Lindsay et Patrick Mikanowski chez Flammarion …

Alors , celle qui accompagne mon tartare :

• La Bleue de la Manche ?
• La Lewis Black ?
• L’Orkney Black ?

En fait , je ne sais pas … Mais elle avait une jolie couleur !

Une assiette colorée , les papilles enchantées …

We have been on a hunt for steak tartare in San Diego. Finding this dish was not easy.

Bistro 101 (French 101's ugly twin)

We first tried French 101 in La Jolla, which was recently renamed Bistro 101. In addition to the name change, the menu now features buffalo wings instead of escargot. Bad move.

Whaling Bar & Grill

After googling “best tartare in San Diego” we stumbled upon a review of the tartare at The Whaling Bar & Grill at the Valencia Hotel in La Jolla. Disappointingly, the tartare had been removed from the menu. On top of that, everyone here was at least 50 years our senior. The mussels (for lack of better words) sucked.

Several French restaurants later, we finally found our tartare at Cavaillon in Rancho Santa Fe. This place was a little difficult to find (map here) considering it was way out in the countryside of Rancho Santa Fe, but it was well worth the trip. Tartare was actually not even on the menu, but the French chef agreed to make an exception and whipped up an amazing tartare dish for us. The Blend 24 wine here was very good, as was the scallop risotto.

Cavaillon

INGREDIENTI PER QUATTRO PERSONE

600 grammi di merluzzo surgelato

4 zucchine

rametti di timo

olio extravergine d’oliva

una noce di burro

uno spicchio di aglio rosa

sale.

PREPARAZIONE

Tagliare le zucchine a pezzetti piccoli e sbollentarli per cinque minuti in acqua bollente salata. Nel mentre, lavate i rametti di timo e staccare le foglioline. Scolare le zucchine con una schiumarola. Passateli in una padella antiaderente con una noce di burro e uno spicchio di aglio che toglierete appena imbiondirà: cospargete con metà delle foglioline di timo. Nell’acqua di cottura delle zucchine, trasferitevi i filetti di merluzzo e cuoceteli per circa cinque minuti, poi scolateli. Tagliate il pesce a tartare, insaporiteli con timo e sale mischiati insieme. Togliere dal fuoco le zucchine che lascerete in caldo in forno, passate la tartare di merluzzo in pentola per una veloce “scottata”. Passate così alla composizione dei piatti: con l’aiuto di un coppapasta, formate il primo livello della tartare con le zucchine premendo leggermente sul fondo del piatto (senza schiacciare le zucchine), proseguire con la tartare di merluzzo e terminare con qualche zucchina e qualche rametto di timo. Condire con olio a crudo.

E POI…

TARTARE DI PLATESSA 

H O M E

B  L  O  G

3 little pigs

Not yet reflected on the current online menu, trout tartar started out my meal at Bacchanalia this past weekend. Some of my dining companions declined a taste of the appetizer, due to the fish chosen for the tartar. While Trout is not the usual culprit for a raw & chopped preparation, the oily fish does live in the Salmonidae family, in the same genre as Salmon. Plus, our server assured me this starter was a ‘masterpiece’. It was beautifully presented on a glass plate, resting on a bed of crushed ice. I particularly enjoyed the texture of the smooth fish chunks with a dot of creamy sauce on top. It was a small portion with a mild flavor – a superb way to start a long and winding meal.

Don’t be scared of Trout Tartar.

The DC’s birthday was long overdue so I booked a table at Spruce so that we could try their famed ahi tuna starter and their supposedly famous burgers. The ahi tuna certainly didn’t disappoint. It’s a western twist to negitoro: chopped tuna sashimi was seasoned and dressed with olive oil for unctuousness and sprinkled with chives, then eaten with some of the best baguette I’ve had in a while. Creamy avocado slices on the side lifted it to sublime. I’d go back there again just for that one dish.

The problem with having the best dish first is that the rest of dinner, though competent, was a bit of a letdown. I liked the squid salad with rocket and roast lemon. I hate to complain about such a minor detail like fiddliness, but it was a bit of a mess trying to get to get the lemon juiced. It was a nice touch though, and enhanced the herby sharp rocket very well. The squid wasn’t too bad, but I’d prefer it a bit more charred so I can taste the smokiness.

The burger wasn’t too bad either. The staff noted that we were sharing and were nice enough to instruct the kitchen to divide it up and skewer each half carefully. DC liked the tender patty, it was quite juicy and tasty, with good beefy flavour. I liked the chips: soft and fluffy on the inside and nicely crisp outside.

The meal went downhill after that. There was a side of what were supposedly grilled mushrooms drowned in a lacklustre and vaguely vinegary (wine?) sauce, then a ginger steamed sponge. I don’t know why the presentation was so bad because the ice cream was half melted by the time it got to us (see the picture). Presentation aside, the cake itself was decent, though nothing to shout about.

Service-wise, this place had great intentions. It was sweet of them to bring out a ginormous piece of chocolate cake for DC. The waitress came out with the candle ablaze and singing the birthday song. It was a pity that this was only after I’d asked for the bill and was preparing to go. Nevertheless, it was a nice touch. I’ll definitely be back for the ahi tuna and perhaps for other starters, but I’ll give the sides a miss.

Spruce
320 Tanglin Road
Phoenix Park
Tel: 6836 5528

For the first real-deal meal, I decided to eat at Michael Mina’s namesake restaurant in the Bellagio hotel.

Here’s why:
1. Ran up and down the boiling, hot strip all day long and was exhausted.
2. Had tickets to Cirque Du Soleil’s “O” at 10:30PM at the Bellagio. (total snooze fest, should have seen LOVE).

all you need is love

enter if you're smart

We were running late because when traveling the Las Vegas strip everything appears closer than it actually is. After sprinting back to the hotel to change, and then running through a crowd to the Bellagio, Lauren and I split up to save time. I went to pick up the Cirque Du Soleil tickets while she searched for the restaurant to secure our table. When I finally arrived at the restaurant, Lauren (who had already read the menu) suggested we opt in for the Cookbook Tasting Menu. I didn’t originally plan to go all out on my first dinner since I knew what meals were in my future. So, I thought about it for approximately 3 seconds before I excitedly agreed. For some reason, other people’s excitement and fervor for food rubs off on me very quickly.

On to the meal.

First course: Tartare of Ahi Tuna (page 171)
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint

everything your palate desires

Second course: Maine Lobster Pot Pie (page 189)
Baby Carrots, Fingerling Potatoes, Black Truffles

I'm pretty

I am cooler than your best friend

Third course: Miso-Glazed Black Cod (page 203)
Baby Bok Choy, Chuka Soba, Mushroom Dashi

from the top

from the side

Fourth course:Phyllo – Dusted Dover Sole
Dungeness Crab Brandade, Sauce Dijon, Haricots Verts
No picture of this one may come from the fact that I did not enjoy this dish. Far too rich and heavy, especially when included in a tasting menu. The flavoring was too much butter, not enough dijon. Only savory plate that was not cleared.
Disclaimer: this dish was not included in the Cookbook Tasting Menu, but was substituted for a beefy plate of food.

Fifth Course:Tasting Of MICHAEL MINA Signature Desserts (page 152)
Mini Root Beer Float, Coconut Cheesecake, Chocolate Pot De Créme

a little bit of this, a little bit of that

Fantastic way to start the trip, even if I did fall asleep during “O” immediately following dinner.

so full and trying to hold it together - game face

I did it.  And I even liked it!  What a great party appetizer.  This is a definite keeper for our upcoming holiday party or our wine tasting party.  I was afraid the salmon would be too fishy for me, but it was light and delicate, and the lemon oil infused the perfect amount of light, citrusy flavor. (Is ‘citrusy’ a word?)

As you will see below, I was afraid I wouldn’t like the salmon, so, as a backup plan, I also made my favorite shrimp salad just in case.  And, well, yes…the shrimp salad was amazing in these flutes as well.

OK, so these cornets are a little time-consuming, but totally worth it.  I made them from scratch, following every step of the recipe with exacting detail.  They were crunchy with just a hint of sweetness.  The first thing you need to figure out is how to make the pattern for the round cornet ‘pancakes.’  I took a top from a coffee can and cut my circular pattern, leaving a tip on one side as a makeshift handle.

The cornets took a little longer to cook than the recipe states because they weren’t really browning like they are supposed to.  Once you get the hang of pouring and spreading the batter, it goes pretty quickly.  After baking for about four minutes, the flat discs are really pliable and easy to roll around the flute-shaped mold.  Needless to say, my fingertips were burnt to a crisp, but it worked.  You can store these for a few days in an air tight container, or just stick them in a bowl filled with rice or something similar so they will stand up.  Kinda cool presentation, huh?

I made the salmon tartare and red onion creme fraiche…easy enough.  Since I’m not the biggest fan of salmon, I also made a shrimp salad as an alternate filling. I have to say: these are the best tasting, coolest party appetizers ever.  I made a few extra and took some to my 80+ year old in-laws, and they raved about them.  But the biggest test of all was my partner, who devoured his salmon sample in a nano-second.  I guess that means he liked it?  The shrimp version was also a success.  Well, that’s proof enough for me…these cornets are now on the shortlist of appetizers for our next party.

Salmon tartare

Shrimp salad filling

In case you’re wondering why the shrimp filling was so good, here’s the recipe I used:

• 1 clove of garlic, minced
• 1/2 cup mayonnaise
• 1 T ketchup
• 1 dash of hot sauce (use sparingly!)
• 1 T chopped fresh dill
• 1/2 tsp. celery seeds
• 1/2 tsp salt
• 1 rib of celery, chopped
• 1/4 cup of chopped onion
• 12 to 16 oz. of medium sized, cooked shrimp

Place garlic, mayo, ketchup, hot sauce, dill, celery seeds and salt in food processor and blend until smooth; Add shrimp, celery and onions and pulse until shrimp are chopped; voila! You now have the best-tasting shrimp salad mix on the planet.  Transfer the salad to a bowl and store it in the refrigerator for at least one hour and up to 2 days.

Up Next: White Truffle Oil-Infused Custards with Black Truffle Ragout. Let me preface this by saying that as an unemployed, aspiring chef, purchasing black truffles and white truffle oil is definitely not in my weekly allowance or budget!

Quinn’s: 1001 East Pike Street, Seattle, WA

Dinner out at l’Orignal is definitely a meal that was in a league of it’s own. Fantastic service, amazing food, and a beef/bison tartare that is completely out of this world! Surrounded by a decor reminiscent of a cottage weekend and a playlist seemingly downloaded from my own ipod, this hipster place is a nice little cottage tucked away in the heart of Montreal’s Old Port.

Would I pay for that? let me just put it this way… tartare goosebumps = priceless

Un “Dolcepensiero” di agregazione: sono contenta che oggi sono entrata a far parte di un altro gruppo che s’interessa e diffonde le ricette di foodblogger. Grazie per l’adesione!!!

Con l’occasione ho postato uno dei miei piatti preferiti che cucino quasi tutto l’anno… un piatto leggero e saporito adatto anche ai più piccini…

INGREDIENTI PER QUATTRO PERSONE

600-700 grammi di filetti di platessa

300 grammi di pomodori

20 grammi di olive verdi

3 cucchiai di capperi

pepe nero

1 spicchio di aglio

olio extravergine d’oliva

qualche foglia di timo

qualche foglia di salvia

qualche fettina di pane

sale.

PREPARAZIONE

Passare i filetti di platessa sotto acqua corrente, tamponarli leggermente con un canovaccio. Inumidire con dell’olio una pirofila capiente e adagiarvi i filetti rigirandoli in modo che si bagnino con l’olio. Aggiustare con sale e pepe, unire qualche ramoscello intero di salvia, infornare a 200°C per circa mezz’oretta rigirandoli almeno un paio di volte. Preparare la tartare di pomodori tagliandoli a cubetti piccoli che poi metterete in un ciotola con dell’olio, un pizzico di sale e lo spicchio di aglio sminuzzato finemente. Unire le olive tritate grossolanamente e i capperi; preparare il trito di erbe tagliando con la mezzaluna molto finemente il timo e la salvia. Unirlo alla tartare di pomodori, aggiustate di sale e mischiare bene il tutto. Impiattare la tartare completa: con l’aiuto di un coppapasta, iniziare con lo strato di pomodori.

Far abbrustolire le fette di pane in forno fino a quando risultano friabili, ridurre i filetti di platessa a tartare non troppo fine, adagiarla sopra i pomodori, schiacciare leggermente, unire le fette di pane rotte con le mani in pezzi grossolani, aggiungere qualche foglia di timo fresco e un pizzico di sale fine, sfilare con cautela il coppapasta. Servire e… buon appetito.

 Se non disponete di un coppapasta, potete proporre i vostri filetti di platessa su un piatto capiente da portata iniziando con il letto di pomodori, olive e capperi adagiandovi sopra i filetti di platessa. Per il pane, tagliarlo in pezzetti abbastanza grossi come fossero crostini.

H O M E

3 boiled eggs

1/2 Japanese mayonnaise

1/2 onion

1 pickled gherkin

salt

black pepper

chop onion and gherkin very finely.

mix with coarsely-chopped eggs, Japanese mayo, salt and black pepper

This is my Tartare sauce recipe.

I hope you enjoy!

1. The Mile High Club

2. A Master’s Degree

3. JFK

4. Food “tartare”

(Bess / New York, NY / Age 23)

Seventeenth Step.

Bon et bien comme quoi les semaines se suivent et ne se ressemblent pas ! Après des ratages culinaires intempestifs la semaine dernière, place à de bonnes petites choses pour réjouir mon palais !
Allez on commence par le salé !
Il me restait une moitié d’Aubergine dans le frigo qui commençait à faire un peu la tête, et comme mon essai de cuire l’Aubergine au four ne m’avait pas convaincu j’ai décidé cette fois-ci de la faire cuire à la poêle, et avec des Champignons, Huuuuum !

Eggplant & Mushrooms Tartare

.

The Ingredients (1 pers.):

• 1 demie Aubergine (100 gr) – oui c’est çà le fameux “Eggplant”
• 45 gr de Champignons Blonds
• 1 Oignon Frais (30 gr)
• 1 cuillère à soupe pas tout à fait rase d’Huile de Soja
• De l’Herbamare®, du Poivre
• 3 brins de Ciboulette Fraîche

.

The Tools :

• Un cuit vapeur
• Une poêle
• Un ustensile pour mélanger
• Un ramequin

Chronometers :

• Cuisson : 10 minutes à la vapeur (Aubergine) + 5/10 minutes à la poêle (au total)
• Preparation : 5 minutes

.

The Preparation :

Mettra la demie Aubregine à cuire à la vapeur pendant 10 minutes, pour que la chaire soit bien tendre.

Pendant ce temps, hâcher l’Oignon à l’aide d’un couteau, et couper le plus finement possible les Champignons. Faire revenir les Oignons ainsi que les Champignons dans une poêle, en y ajoutant un peu d’Huile (pour moi c’était de l’Huile de Soja), le tout à feu moyen/doux.

Lorsque l’Aubergine est cuite, la passer sous l’eau froide et l’essorer légèrement, puis la découper (tant bien que mal, parce que la petite est un peu molle du coup), en dés. Puis les ajouter à la préparation dans la poêle. Faire revenir encore quelques minutes, puis mettre dans un Ramequin.

Il ne reste plus qu’à ajouter quelques petits brins de Ciboulette, et à déguster !

.

.

.

Surprenant et délicat

Une jolie recette d’été, en espérant que ça le fasse revenir (l’été, pas votre amoureux, là c’est encore une autre mayonnaise). Réfugions nous dans la petite cuisine et pour toute incantation, préparons cette entrée rafraîchissante et fruitée*. C’est une de mes très rares recettes sucrées-salées ;  la cerise y apporte originalité et vivacité, sans lourdeur, et fait office de brillant petit chef d’orchestre et non de cache misère.

C’est en plus ultra-léger, l’utilisation du lait de coco permettant d’avoir la main légère sur l’huile d’olive. Alors allons y !

Ingrédients pour 4 personnes :

• 4 filets de daurade royale
• 100g de cerises (des Napoléons idéalement, ces cerises presque blanches et si acidulées).
• 7 cl de lait de coco
• 10 cl d’huile d’olive
• 1 citron vert
• 1 citron jaune
• 1 botte de basilic
• quelques gouttes de Tabasco vert
• une pincée de garam massala
• Fleur de sel

Rincez et épongez les filets, enlever les arrêtes et les parties abimées. Coupez les en petits cubes et placez les au frais. Dénoyautez les cerises, coupez les en petits cubes de la même taille que vos dés de poisson.

Ciselez 6 feuilles de basilic, mélangez au jus du citron vert, à une cuillère à soupe de jus du citron jaune, et à une pincée de zeste de chaque citron, finement râpé.

Au dernier moment, mélangez tout les ingrédients et dressez sur les assiettes ou dans des petits bols. Si la préparation est trop liquide, égouttez légèrement avant de mettre en place.

Pour jouer la cerise jusqu’au bout, servir avec un pinot noir d’Alsace très légèrement rafraîchi.

* La recette vient d’un ancien magasine de cuisine mais l’ayant découpée je ne  sais plus vraiment lequel …

Après une vague de sorties dans les nouveaux restaurants du Vieux-Montréal, c’est avec un certain plaisir que j’anticipais ma soirée au Chaud Lapin sur l’avenue Mont-Royal. Avec un nom comme ça, on s’imagine facilement, un endroit confortable et chaleureux et c’est le cas. Le resto est rempli de petits coins banquettes en U où l’on peut se retrouver entres amis. Les murs de brique, les peaux de vaches (ça se dit et s’imagine mal, mais sur place, ça fait du sens), les couleurs de bruns chocolat, forment une atmosphère intime. La clientèle se compose principalement de groupes d’amis de 25 à 35 ans et le samedi soir, ça ne me semble pas l’endroit idéal pour un rendez-vous doux. Quoiqu’en semaine l’ambiance doit être plus calme, et les risques de se retrouver coincer entre deux partys d’anniversaire, moins élevés.

La carte est bien garnie et plusieurs choix s’offrent à nous. J’ai tenté la pieuvre en entrée et je n’ai pas été déçue. Une portion généreuse et braisée, très très tendre. Je n’avais jamais mangé de pieuvre aussi délicieuse. Définitivement, elle en vaut l’essaie, car ce n’est pas un choix fréquent sur les menus de Montréal, et elle est très bien réussie. En repas, j’ai choisi les raviolis de canard sauce au foie gras. Bien réussi encore une fois, mais j’aurais préféré avoir cette assiette en format entrée (elle existe) et pouvoir goûter autre chose. J’ai pu goûter au tartare de bœuf. Très bon, sans être exceptionnel (d’ailleurs, avec la quantité d’offres de tartares à Montréal, c’est dure d’être impressionnée. J’en profite pour donner une mention spéciale à celui du Tapeo).

Et autre choix intéressant commandé à notre table: l’assiette de poisson à partager. Cette fois c’est le poisson entier qui est servi dans une assiette (avec la tête et tout…). Il y a aussi un plat de lapin à partager que j’aurais bien aimé goûté. Ce sera pour une prochaine fois.

Compter environ 60$ pour entrée-repas-verre de vin (tax et tip. inclus).

1279 avenue du Mont-Royal Est.