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Ken Oringer
A Chef with an Insatiable Appetite for Knowledge
 

Chef Ken Oringer of Clio - Boston, MA on StarChefs.com
Chef Ken Oringer

Clio
370 Commonwealth Avenue
Boston, MA 02215
(617) 536-7200

Uni
Eliot Hotel 370A Mass Ave.
Boston, MA
(617) 536-7200

Toro
1704 Washington Street,
South End, Boston
(617) 536-4300

Beet Tartar
Chef Ken Oringer of Clio – Boston, MA
Adapted by StarChefs.com

Beet Tartar Recipe from Ken Oringer on StarChefs.com

Yield: 4 Servings

Ingredients:

    Beet Tartar:
  • 8 red beets, roasted, peeled and chopped
  • 1 teaspoon red wine vinegar
  • 3 Tablespoons cassis
  • 3 Tablespoons honey
  • Salt and pepper

    Avocado Cream:
  • ½ avocado
  • 1 teaspoon lemon juice
  • 1 teaspoon water
  • Salt and pepper

    Apple Puree:
  • 1 apple
  • 1/3 cup apple juice

    Pistachio Croquant:
  • 4 ounces butter
  • 4 ounces sugar
  • 4 ounces flour
  • 1 cup toasted pistachios

    Garnish:
  • 1 teaspoon diced shallots
  • 1 teaspoon chopped capers
  • ½ teaspoon wasabi
  • 1 teaspoon candied beets
  • 1 quail egg yolk

Method:
For the Beet Tartar:
Combine chopped beets, red wine vinegar, cassis, honey, salt and pepper. Mix until all ingredients are combined, and set aside.

For the Avocado Cream:
In a blender, cream the avocado, lemon juice and water until smooth. Add salt and pepper to taste. Keep aside.

For Apple Puree:
Peel and core the apple, then cut into small pieces. Place in pot with apple juice and cook until soft. Puree in the blender until smooth. Keep aside.

For the Pistachio Croquant:
Preheat the oven to 375°F. Cream butter and sugar and stir in flour to form a smooth dough. Spread on a silpat and bake for approximately 12 minutes. Remove from oven and top with pistachios. Once cooled, put “cookies” into a food processor and pulse until crumbly. Keep aside.

To Assemble:
Using a flat spatula, spread a thin layer of beet tartar on the bottom of a round plate. Arrange avocado cream, apple puree, pistachio croquant, diced shallots, chopped capers, wasabi, and candied beets in small piles around the outside rim of the tartar. Place the raw quail egg yolk in the center.

  • Tomato Water
  • Aphrodisiacs

  •    Published: September 2006
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