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Home > Dining Out > Restaurant Guide > Dragonfly Neo-V
Recipe From Dragonfly Neo-V
Shiitake Pine-Nut Tartar With Wilted Tatsoi and Poached Pears
For the tartar:
1/4 cup toasted pine nuts
1 cup shiitake mushroom caps
1 tsp. fresh ginger, minced
1 Tbsp. fresh parsley, minced
1 Tbsp. tamari soy sauce
In a food processor, process the pine nuts until pasty. Add the mushrooms,
ginger, and parsley and pulse until the mushrooms are finely minced. Drizzle
with the tamari and shape the mixture into small patties.
For the tatsoi:
2 Tbsp. sesame oil
1 shallot, finely diced
2 garlic cloves, minced
4 cups tatsoi
1/8 cup vegetable stock
In a sauté pan over medium heat, cook the oil until wisps of smoke
appear. Quickly add the shallot and garlic and sauté until brown.
Add the tatsoi and vegetable stock and toss two or three times—until
the tatsoi just wilts. Remove from the pan.
For the pears:
3 Anjou or Bartlett pears, peeled
1 bottle of good white wine or dry white port
3 star anise
1 cardamom pod
6 spicebush berries
6 pink peppercorns
1 cinnamon stick
Place all the ingredients and enough water to just cover the pears in a
medium-sized saucepan or small pot. Gently cook over low heat for 20 minutes
or until the pears are tender all the way through. Remove the pears (but
save the poaching liquid) and place them in a bowl of ice water. Return
the pears to the poaching liquid once it has cooled.
To serve, place one tartar patty on each plate. Cut a section of pear and
slice and fan it next to the tartar patty. Top with some of the wilted tatsoi.
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