Slice the French bread 1/4 inch thick, and set aside.Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon jui ...
Lay half the beef slices in the shape of a heart in between two sheets of plastic wrap on a solid, level surface. Gently pound the beef with the smooth side of a meat mallet until about 1/8-inch thi ...
Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl; add olive oil and red wine vinegar and stir gentl ...
In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pour ...
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.Lay out sheets ...
Using a pestle and mortar, bash the sugar and the mint together.Lay out the pineapple slices, overlapping on a plate and sprinkle over the mint sugar.Serve. ...
Whisk oil with lemon juice, mustard, salt, pepper and sugar.On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of ...
Place salmon in a dish, sprinkle with maple sugar, salt and set aside. In a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. Take one slice of bread, spread it with this mix ...
The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Ro ...
Make sure that the fillet is completely thawed and that it is standing at approximately room temperature. Spread the coriander seeds, green peppercorns on a cutting board and cover with a tablecloth ...