Steak tartare appears quite often on menus in Hungarian restaurants. Usually the beef loin is matured covered in oil and some spices and herbs. This is a necessary step – unfortunately meat is not allowed to be aged long enough because of regulations of the health department. The beef is then minced using a grinder to order and usually served already mixed with spices, onions, garlic, an egg yolk and toast. This is the classic version you get in Hungary, but nowadays more elaborate tartares start to show up. Recently, I had a steak tartare at the Winekitchen, where the beef was finely chopped to order (by hand!) and served with fresh warm bread and mayonnaise made of pumpkin seed oil. It inspired me to create my own summer version of steak tartare.
Did you like kohlrabi as a child? Me neither. It’s strange that with increasing age some ingredients I used to push aside on my plate, I’m now becoming a fan of. This is the case for example with brussel sprouts or kohlrabi (though with pattypan squash I still can’t get along). One of the secrets for good kohlrabi is to use only young produce and trim all potential woody parts from its bottom. Even raw it tastes great with its sweet flavor. Beyond cooking you can also grill, roast or sauté kohlrabi, although I recommend to cook them first, otherwise the center will remain raw. Precooked kohlrabi sticks are also great for salad, e.g. with this mustard seed and caper-vinaigrette. Both the seeds and the capers have a nice mustard taste, which pairs really well with the slight sweetness of the kohlrabi.