Trim 1lb/450g of beef topside and put it in the freezer. When it is part frozen and firm, take it out and cut thin slices, about the width of a strand of spaghetti or a little thicker. Cut two large ...

Beef Carpaccio with Truffled Potato Croquettes and Horseradish Chef Jeremy Taisey Yield: 8 servings Ingredients 2 pounds Yukon Gold or Idaho potatoes 3 tablespoons unsalted butter 1/4 cup plus 1 ...

Line a baking sheet with parchment paper. Place the falafel dough and 1 cup of water in a blender. Blend on high speed until very smooth, then add the turmeric and salt and mix in. In a medium ...

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I love beef carpaccio, the masterful display of paper-thin slices of raw beef adorned on a plate with a band of usual suspects, typically arugula and capers. Folks have been eating raw meat since time ...

According to my “Grande Enciclopedia Illustrata della Gastronomia,” carpaccio is the “celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished,” and was ...

Using a sharp filleting or boning knife, carefully trim away any sinew and lumps of fat from the flesh. Set aside while you prepare the horseradish. Peel then grate the horseradish, then chop with a ...