tag:blogger.com,1999:blog-3847013765686906073.post10933116112597665..comments2008-12-17T05:53:03.072-08:00Comments on Pancetta Press: Coriander two ways: crusted and pan seared pasture-raised NY Strip Steak, chickpea hash and puree of celeriac with cilantro.Doughttp://www.blogger.com/profile/02480633563669674933noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3847013765686906073.post-5273890506739962602008-11-02T11:09:00.000-08:002008-11-02T11:09:00.000-08:00Eveningson - No, no butter anywhere. I just used ...Eveningson - <BR/><BR/>No, no butter anywhere. I just used olive oil for the frying and a bit of cream with the celeriac puree.<BR/><BR/>I actually found the dish fairly light and not suffering from too much frying. The chickpea hash had a nice crust to it, but the center was still moist and it didn't seem any of the oil absorbed into it. As for the steak, it was like any pan seared steak with a nice crust. Since it was pasture-raised there isn't as much fat in it, which is why I cooked it pretty rare to give it more moisture without the fat. <BR/><BR/>The celeriac puree was pretty refreshing. The cream didn't overpower it or make it heavy (I only used a little bit) and the lime juice added a nice acidity that cut the richness.<BR/><BR/>You are right; the aromas were great.Anonymoushttps://www.blogger.com/profile/04151807503949256402noreply@blogger.comtag:blogger.com,1999:blog-3847013765686906073.post-57313606979081716982008-11-02T09:26:00.000-08:002008-11-02T09:26:00.000-08:00I like the idea but I wonder if there might be too...I like the idea but I wonder if there might be too much frying? The plating looks heavy even though I am sure the aroma of the dish must be divine.<BR/><BR/>Do you use butter anywhere?Anonymousnoreply@blogger.com