Every year around January, my company invites their employees and good cooperation partners to a cooking event. This year, we tried out a new location. Instead of one cook, there were two starchefs supervising us. One of them was very funny and outgoing and the other one was rather serious and good-looking – good combination! ;)
As starter, we had mixed salad with steak tartare and parmesam foam. The main dish constisted of venison with three kinds of parsnip and onion-redwine-sauce. And the dessert was a deep-fried semolina dumpling with vanilla sauce, nougat ice cream and some kind of blood-orange “sandwich”.
My task was to handcut the steak tartare. It is pretty easy but it took forever to cut the veal tenderloin first into slices, then stripes and chop them into a tartare-consistency. But it was so tasty! ;)
You probably already know about my friend who is allergic to cow milk. Because of her allergy she cannot eat so many things like vanilla ice cream or some kinds of cakes or cupcakes and milk chocolate. Also, there are so many groceries you wouldn’t even suspect milk in it – but still contain milk powder.
As we ate together at the French-Alsatian restaurant, she could only eat salad because almost most of the dish contained cheese or creme fraiche. Especially the tarte flambee which she actually is fond of. So one day, I bought pre-made dairy-free tarte flambee dough and tried to make it at home using soy joghurt instead of creme fraiche. I didn’t think it would really work or rather taste good but it did!
After sucessfully trying it out, I invited my friend over and we made dairy-free tarte flambee together. :)