How to Make Better Garlic Bread. 14K tuna tartare recipe. Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza inWashington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare.
We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal. 14K's tuna tartare Total time: 15 minutes Servings: 1 Note: Adapted from 14K at the Crowne Plaza in Washington, D.C. 3 ounces sushi-grade tuna, cut into very small dice 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon olive oil 1 teaspoon minced shallot 1 teaspoon minced chives 1 teaspoon Dijon mustard Juice from ½ cold lime 1 teaspoon chile oil 1 teaspoon wasabi tobiko Pinch black sesame seeds Fried wonton skins, for serving.
Pine Nut Stuffed Mushrooms Recipe. Betta than Bruschetta. In our Bloggers Cook BA, see how our recipes turned out in other cooks’ kitchens.
Every week we choose a dish that several food bloggers made and feature it here with photos and links. Share your own experience; submit your blog. THE RECIPE: White Bean Ragout with ToastBon Appetit, May 2012 The Lushers: “I wanted to take the this typical starter and elevate it into something meal worthy and the latest issue of bon appetit had just what i had in mind.” Lactose-Free Girl: “It was a simple, homely meal that was surprisingly good and satisfying. I think the soffritto and garlic gave it a lot of flavor! La Tete de Legumes: “My mom got quite inspired by this month’s Bon Appetit, and their Italian dishes: White Bean Ragout with Toast and Ligurian Pesto with Spaghetti. Decisions, decisions: Should we put delicious stuff on toast, or make something delicious then soak it up with crusty bread.
How to Make Chad Robertson's Amazing Crispy Grilled Flatbreads. Crispy, Fried Heirloom Tomatoes Caprese Style. Glorious slices With golden red sheen Juicy, sweet and tangy circles Sea salt sprinkled over clings Dipped and dredged in crispy crumbs Then into sizzling, spattering, golden oil Crisping, sealing Succulently appealing Savory circles now wait for mouth Vibrant, green leaves lie hidden between Soft, creamy white rounds Of luscious cheese Summer’s dreams displayed On a cool, white plate Beckon for me To gladly partake Taste what’s good and pass it on.
Ingrid Crispy, Fried Heirloom Tomatoes Caprese StylePrint this recipe (Serves 4) Ingredients: Preparation: -Slice the top and bottom off of each tomato to create a flat surface; next, slice each tomato into 3, ¼”- ½” circles (you can reserve any left over tomato for other use, if desired) making a total of 12 slices of tomato; lay the 12 slices onto a paper towel and gently dab to remove excess moisture from the tomatoes, and sprinkle each side of the slices with generous pinches of salt; prepare the dredging station.
To Assemble: