Adventures in Doughnutland.
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« February, 26, 2011 | Main | March Classes/Dinner in Healdsburg, California »
We used these bean sprouts in two dishes. The cleaned batons were paired with steak tartare and the beans themselves were added to our stew of beef tendon and an onsen egg. The batons of bean sprout tasted very similar to baby white asparagus and could pass for them in both visual and taste tests. The beans added texture, crunch and body to the steak and egg dish. In using the sprouts in two forms we were able to tie them together with two unique "steak" preparations.
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