contemporary meal – appetizer

kris and i often joke about how poor we are.. whether it be which bills we need to cut next, what days we’re allowed to use our debit card, or how much money in student loans we have racked up. but the reality is that we are blessed beyond measure.  we live in a city that we can’t bear to part with, we’re both healthy, we have a roof over our heads, we love each other and our pups, we have friends and family that surround and support us and we can eat well even when we’re short on change.

we’re finding ourselves challenging each other more and more about how far we can stretch the few dollars that we have here and there.  just the other day, kris sent me to the grocery store with $10 in hand to stock our fridge with veggies and the like.  i came home with 2 crowns of broccoli, 2 sweet potatoes, 1 large yellow onion, 6 small shallots, a head of green leaf lettuce, a head of bibb lettuce, 1 bunch of parsley and a 10 pound bag of russet potatoes.  somewhat of an accomplishment if i say so myself.

i know, i know… what does this have to do with the appetizer that you’ve all been dying to hear about?  i guess i feel accomplished when i can come up with a classical, gourmet and flavorful dish that i don’t really need to shop for.  our seared kobe beef carpaccio was an excellent addition to this fresh ingredient menu and since we already had some meat and accessories in the fridge it was easy on the wallet too!

classically, the appetizer is meant to wet the appetite so that the guest is not so hungry that they rush through the entree.  food is meant to be enjoyed and a guest should be able to enjoy 4 things about an appetizer – a main item, a dressed salad, a sauce and a garnish.  it’s when all these come together that you find something so tantalizing that it’s why tantalizing is called tantalizing.

seared kobe beef carpaccio

2 oz lean cut, fresh, high quality beef
1/4 cup micro greens
3 tbs olive oil, 1 tbs reserved
2 tsp capers, chopped
1 sprig (1 tbs) fresh rosemary
1 tsp balsamic vinegar
parmesan cheese to taste
salt and pepper to taste

1. season 4 sides of beef cut with salt and pepper (not top and bottom) and sear in oiled pan until just brown on 4 sides – refrigerate

2. in small saucepan, cover rosemary with 2 tbs olive oil and bring to 110 degrees – hold between 110 and 150 for 25 minutes. (it helps to do more of this than just 2 tbs.. as it can be used in cooking and in salads to give a nice rosemary flavor to any dish).

3. slice beef 1/8 inch thick and place between layers of plastic wrap and gently pound to 1/16 inch thickness being careful not to tear the slice.  place slices on plate as desired.

4. whisk together balsamic vinegar and remaining olive oil and lightly dress greens and place on top of pounded beef.

5. finish by sprinkling chopped capers, shaved parmesan, salt, pepper and drizzled rosemary-olive oil.