Episode 205: Chef's Dream
Combining silky tuna, crunchy apples, herbaceous chives, and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the East, Jacques prepares exotic Lamb Burgers with Feta Cheese, cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a "gratin" of Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.
Minute Recipe: Anchovy Spread
Printer-friendly recipe [pdf]
This is an appetizer for anchovy aficionados. My wife adores this spread on pasta, toast or, as I suggest here, on cheese.
Put the contents of a 2-ounce can of anchovies in a food processor or mini chopper. Add 1/4 cup whole almonds, 1 garlic clove, 1 washed and quartered white mushroom, 3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf ), and 3 tablespoons best-quality olive oil. Process until the mixture is coarsely chopped. Cut 1/4-inch-thick slices from a firm cheese like Gruyère, Manchego, or provolone. Cut the slices into 1-inch squares. Spoon about 1 teaspoon of the anchovy spread on each square of cheese, garnish with sliced almonds, and serve.
Makes about 20 small canapés