Hunger Games - Paper Thin Beef

During Katniss's prep time before the Hunger Games, she decided that she would eat as much as possible. The few extra pounds would be an advantage to her during the games. However, I don't need the extra pounds so one of her dinners is the same amount as a week's worth of dinner for me.

After the fiery entrance Katniss and Peeta had at the opening ceremony, the District 12 team (Haymitch, Effie, Cinna and Portia) have a fantastic dinner with their tributes. I've decided to try out a couple components from that meal, the first being "rare roast beef sliced as thin as paper." When I read this, my mouth starts to water with one thought --- carpaccio! A simple but delicious and decadent appetizer. When paired with a little bread (which is a MAJOR theme in the books) and wine (which Katniss tries for the first time at this meal) it is my quick and easy Monday night dinner! 
 
Ingredients: 

1/2 lb fatty beef tenderloin
2 cups mixed salad greens
1/4 cup crème fraîche
1 teaspoon horseradish
1 lemon
olive oil
Parmesan cheese shavings
salt & pepper

Directions:

Heat a skillet over high heat. Season the whole tenderloin with salt and pepper. Drizzle a little oil into the pan and quickly sear all sides of the beef; 1-2 minutes per side. Take the beef out of the pan; wrap in plastic wrap and put in freezer for an hour.

When the beef is just about ready, mix the crème fraîche and horseradish together and set aside. Take the beef out of freezer; while it is still semi-frozen, try to slice as thin as possible. If it is not as thin as you would like, place slices between wax paper and pound thinner.

Mix the juice of a lemon and 3 tablespoons of olive oil together with some salt and pepper. Toss the mixed greens into the vinaigrette.


Arrange the thin slices of beef onto a plate. Drizzle horseradish crème fraîche on top of the beef and top with the dressed mixed greens and shavings of Parmesan cheese. Serve with some toasted crostini and have a great meal!

Armani Ristorante - Photo Essay

Last week I was fortunate enough to go with my friend Will to a menu tasting of the new chef at Armani Ristorante. This beautiful restaurant is located 2 floors above the Armani store on 5th Avenue in Manhattan. The Italian chef, raised and trained in Italy, has been at the restaurant for only eight months. His menu is full of bold rich flavors and delicious pastas. There were many things we wanted to try on the menu and the chef graciously opened his kitchen and allowed us to order whatever we wanted. If you are willing to splurge a little bit for clean but robust flavors in modern Italian food, Armani Ristorante should be considered on that list.

   Amuse Bouche - Raw Langoustine topped with Asian Pear & Caviar

 Il Fegato Grasso D'Oca Giovane - Chilled Foie Gras, Red Beet & Pear Salad, 92' Port Wine Reduction

 Capesante Scottate - Sauteed Sea Scallops, 'Thousand Layer' Potatoes & Black Norcia Truffles

 Crudita Di Mare (Left to Right) - Poached Langoustine, Red Beet & Orange Marinated Wild Branzino Carpaccio, Fresh Oyster, White Sturgeon Caviar, Grilled Octopus, Blue Fin Tuna Tartar

 Tartar Di Manzo - Beef Tartar with Finely Diced Vegetables, Caper Berries, Parmigiano and Baby Artichoke Salad

 Agnolotti - Duck and Foie Gras filled Pasta in Sage-flavored white butter sauce (half portion)

Risotto All'Imperiale - Risotto with King Crab Meat and Brandy Reduction (half portion)

 Variazione D'Anatra - Duck Two Ways, Pan Roasted Duck Breast with Sicilian Orange Reduction, Confit Duck Leg with Acacia Honey Potato Fondant

I Bomboloni - Italian Doughnuts with Vanilla Red Currant Ice Cream