For each serving, place cabbage plank half on labneh, and drizzle with 3 tablespoons caraway-chile crisp.
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.Carefully remove the mold.
Repeat this procedure on each of the 3 remaining plates.Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve..
Originally appeared: June 2013."Sambal," chef William Wongso told me when I arrived in Jakarta in the summer of 2016, "is a state of mind.".
At first, I thought I knew precisely what Wongso, the 73-year-old chef and Indonesian TV personality who happens to be the island nation's chief culinary diplomat, meant—because sambal was my state of mind..in St. Helena, California, stoking the logs in its fiery maw or stringing up bunches of rosemary, corncobs, and trussed haunches of meat to dangle in the smoke.
Hong herself has been forged in the fire of.Christopher Kostow.
She spent five years working her way up to become the first-ever chef de cuisine at Kostow's The Restaurant at Meadowood.So when Kostow opened this more casual restaurant nearby, she was more than ready to take the reins.At The Charter Oak, Hong draws from the same well of gorgeous Napa-grown ingredients she had access to at Meadowood, but the results here feel limber and spontaneous.