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 .
In The Pavilion at Kildonan Park 204-284-7275 wowhospitality . ca
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COMFORT AND BEAUTY in Kildonan Park
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 .
Make Food Evolution your new favourite dining destination !
Underwear for all tastes .
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