"Wolfgang Puck had become a celebrity; suddenly it was all first names: Marcella, and Julia, and Craig," remembers Duffy.
For each serving, place cabbage plank half on labneh, and drizzle with 3 tablespoons caraway-chile crisp.Garnish with almonds, red onions, mint, basil, and additional dill.. About this recipe.
Packed with a variety of textures, this stunning vegetarian dish pairs juicy seared cabbage steaks with creamy, sweetened labneh and smoky chile crisp.The cabbage is marinated in a bright Champagne vinegar brine before being steamed until tender and then seared and roasted to pick up a golden brown, caramelized crust.Look for cabbages that are heavy for their size and have tightly wrapped green leaves..
The cumin and caraway seeds in the chile crisp provide a warm nuttiness and hint of citrus to play off dried chiles in the spice-infused oil.The Chile Crisp recipe will yield more than you need for the cabbage — keep a jar in the fridge for spooning over vegetables, fried eggs, or even vanilla ice cream.
(You can find the urfa biber for the chile crisp online at burlapandbarrel).
Caraway-chile crisp may be stored in an airtight container in the refrigerator for up to 3 months.(You will have about 1-1/2 cups.)
Put the tomato pieces in a bowl and add the seeds in the sieve.Add the remaining ingredients to the bowl and stir to mix.. Measure the tomato liquid; if necessary, add enough of the tomato juice, Bloody Mary mix or V-8 juice to bring the liquid to 5 tablespoons.
Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce.. At serving time, divide the sauce among 4 plates.Place a 1/2 cup ring mold (or a tuna fish can with both ends removed) in the center of one plate and spoon one quarter of the tomato tartare into the mold.