Ingredients out and ready for our handcut steak tartare!
On Sundays we love preparing brunch at home. One of our favorites is steak tartare! It may seem a bit daunting, but it’s not too hard to prepare. You need to flash freeze your steak, then chop it up finely. I recommend doing half very fine and the other half a bit more roughly chopped to have an interesting texture. Once you’re finished, add plenty of salt and put back in the refrigerator – the salt kills any bacteria. Then play around with whatever flavors you prefer! I like my tartare a bit sour and spicy, so lot of mustard, capers, red onion, and tabasco!
This year for Koen’s birthday we headed to one of our favorite seafood restaurants in Antwerp – Fiskebar Fiskebar on the Marnixplaats. We enjoyed oysters, North sea shrimp, and fish…plus we were excited to find a limited edition sea buckthorn beer from Mikkeller on the menu!
Koen and I see New Year’s Eve as a reason to indulge. Normally that means champagne, lobster, foie gras, and any other decadent food or ingredient we can think of – but this year we decided to challenge ourselves to create a kaiseki dinner for the two of us.