Holiday Recipe: Tuna Loin With Black Radish and Passionfruit Coulis From Blue Duck Tavern’s Sebastien Archambault | Washingtonian (DC)
Cubes of tuna, black radish, and passionfruit coulis make for a lovely party app. Photograph by Andrew Propp.Elegant, with gorgeous contrasting textures, this appetizer from chef Sebastien Archambault is a party showstopper. If you’ve never served raw tuna before, fear...
Kaitlyn Du Ross is a very talented freelance prop stylist based in Brooyklyn, NY. She specializes in culinary props for food and still life photography. Simplicity underlies her work as each element is carefully selected and placed to ensure perfect compositional balance. With a holistic approach Kaitlyn explores color, lines, layering and form to ensure each element contributes to the overall dish.
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Dorian cuisine.com Mais pourquoi est-ce que je vous raconte ça...
Ingrédients pour deux : 200g de steak haché au couteau – ½ avocat – 2càs de graine de grenade – 1 petit piment oiseau - de l'huile d'olive – de la sauce soja – de la Worcestershire sauce – de la coriandre fraîche – sel et poivre - citron vert pour l'avocat 'Tartare sauvage en attendant un atelier Fiskars qui promait d'être très tartare et carpaccio !'
There are some words out there that are just so fun to say….. plethora conundrum goober and tataki. The last one is a double-winner because it’s also darn delicious and easy to m…