Spicy Tuna Tartare / Pistachio Cake

Tonight was sort of a weird night where we just had leftovers. Last night we had some flawless yellowfin and it was still beautiful today, so I made tartare. And then I ate some cake. A low key evening...

Spicy Tuna Tartare:

And this weekend my wife made the pistachio cake from the Milk bar cookbook.

We couldn't find the pistachio paste the recipe called for on short notice so we made our own. This was the first time making nut butter in our Waring MX1200XTX. It did the job, but overheated twice when I tried to rush it. This was more my fault than the machine's. MAN that thing got hot. I had to stick it outside in the 15F weather for an hour until it cooled down and worked again. The moral of the story? When grinding your nuts, go slow.

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Comments

tshewman

Beautiful dishes. For the paste, perhaps pressure cook in water for 45 min, strain and puree?

Brandon_Byrd_40557

That's not a bad idea... it would certainly help soften things up a bit.

tshewman

I only mention it because I do precisely that for my curry pastes. Obviously in those instances I do add water, but prefer mine thicker so puree first (which works) then slowly add the water. The other way I've done it which also works well is using the thermomix puree while blending (up to 90C for about 10 minutes) and that's a bit quicker than the PC and blender (but obviously much more costly).

Leticia_Falcon_DeCuir_150828

I'd love to make the pitachio cake for my husband. Any chance you'll share it?

Brandon_Byrd_40557

The recipe is in the Momofuku Milk Bar cookbook. I'd transcribe it, but it's four pages long. If you look on Amazon, you can use the "look inside" feature and find the full recipe. It starts on page 85 (search "pistachio"). The recipe for the milk crumb is on page 74 (also accessible via search for "milk crumb").