Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.
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Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare.
Raw salmon. [Flickr: This Year's Love] Raw foods isn't just about crudités. Sushi and rare steaks are just the tip of the iceberg, and I have yet to meet a carpaccio, crudo, or tartare that didn't make my day. As...