inthekitchen
Beef Tartare( cover)
Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep the meat covered and refrigerated until use.
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the heart of our treasured kildonan park a tradition is growing out of Winnipeg’ s roots. At the hands of imaginative Chef Michael Dacquisto, ingredients you love are turned into modern dishes.
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INGREDIENTS Foie Gras Torchon 1 lobe foie gras sugar salt
Beef Tartare 4 oz chopped beef tenderloin 1 / 4 Tbsp chopped shallots 1 / 4 Tbsp chopped capers salt, to taste pepper, to taste Tabasco sauce, to taste liquid smoke, to taste 1 quail egg hot mustard yogurt 2 pieces brioche, toasted
METHOD Foie Gras Torchon 1. Place foie gras in a mixture of equal parts salt and sugar, enough to cover. Cure for 24 hours. 2. Wash off cure and bring to room temperature. 3. Roll in cling film, shaping into a tight cylinder.
Beef Tartare 1. Mix beef, shallot, capers, salt, pepper, Tabasco, and liquid smoke. 2. Place mixture in ramekin on a plate. Top with a quail egg yolk. 3. Decorate the plate with the torchon, mustard, yogurt, and brioche.
Yield 1 serving
252 Stafford St. 204.691.8858 gravitylingerie. ca
18 ciao! / oct / nov / two thousand fifteen