Subject: Steak Tartare
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 11 2000 - 03:16:49 EDT
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F O O D F U N N Y
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Here's a nice food funny, courtesy of reader Bev Shapiro:
A friend requested a recipe from me and I copied it and mailed it to
her. The day she decided to make it she called me in a panic. She
wanted to know what kind of ingredient "nice" was. I got out the
recipe, from a Jewish cookbook, as I didn't know what she was talking
about. Then I burst out laughing. In a "Jewish grandmother" style
recipe, the ingredient list contains directions also. Her alarm was
over the direction: "1/2 cup onion, chopped nice."
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T O D A Y ' S R E C I P E
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This week is the second of our "Casual Cooking" themes, and I hope
that the French Bistro dishes meet with your approval.
When my brother and I were both in college I visited him in Paris,
where he treated me to a dinner in one of the finer bistros in his
neighborhood. He must have had access to one of our parents' credit
cards, because he ordered this dish for us as an appetizer.
Steak Tartare
[Note: This recipe calls for a raw egg yolk. If salmonella
contamination is a concern in your area, please omit it.]
1 lb (450 g) lean beef sirloin, finely ground
1 egg yolk
3 Tbs (45 ml) finely chopped onion
2 Tbs (30 ml) capers, rinsed and drained
1 Tbs (15 ml) ketchup
1 Tbs (15 ml) cognac (optional)
2 tsp (10 ml) Worcestershire sauce
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Lettuce leaves or other green for garnish
Toast points
Combine the beef, egg yolk, onion, capers, ketchup, optional cognac,
Worcestershire sauce, mustard, salt, and pepper in a bowl and mix
thoroughly with your hands or a fork. Form into individual patties
and place on individual serving plates garnished with lettuce leaves.
Serve with toast points. Serves 6 to 8.
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