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Hot Herb Trends: Herbed Carpaccios

Carpaccio, traditionally a dish of thinly sliced raw fish or beef, has come a long way. This season’s hot herb trend is more than just plain old carpaccio, it’s a showcase of flavor creativity and is no longer reserved for just beef and fish. Chefs around the world are using this “carpaccio” style with the usual suspects of beef and fish and are expanding beyond these to include, vegetables and fruits, creating salads, appetizers, as well as desserts.

We see a vibrancy and excitement oozing from chefs who are playing with this concept in a more creative way than ever before. Herbs are an essential ingredient in almost all the new wave of carpaccio dishes we see around the world. Most of the recipes we see and the concept itself is extremely easy and fully showcases the freshness and flavor of the ingredients themselves, which is one of the greatest parts of this hot new trend.

We jumped on the bandwagon and came up with our own ideas and recipes for this hot new trend. Try it out and see for yourself how simple, easy and delicious the new HOT HERB TREND is! Whether you’re making a traditional beef carpaccio or experimenting with radishes and herbs, carpaccio will surely surprise you.

All Recipes serve 6

Beef Carpaccio With Kalamata Olives, Oranges, Oregano & Rocolla

Ingredients

1 ½ pounds beef tenderloin, trimmed and sliced paper thin
2 tablespoons coarse sea salt
1 tablespoon cracked black pepper
1 cup fresh rocolla or arugula leaves
½ cup kalamata olive, pitted and halved
½ cup orange segments, chopped into chucks
¼ cup fresh oregano, chopped, stems removed
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoon shaved parmasan

Directions

On a large platter arrange tenderloin slices to cover the platter.  Sprinkle with salt & pepper.  Place rocolla leaves over the top.  Sprinkle olives, oranges, and oregano over the top.  Drizzle olive oil and red wine vinegar and sprinkle a little more salt and pepper over the top.  Place shaved parmesan on top.

Beefsteak Tomato Carpaccio With Herb Pesto

Ingredients

3 large beefsteak tomatoes, sliced paper-thin
Course sea salt & cracked pepper
½ cup herb pesto

Place tomatoes flat on a platter and sprinkle with salt and pepper.  Drizzle pesto over platter of tomatoes.

For the pesto……………….

4 garlic cloves
½ cup pine nuts
2-3 cups fresh basil leaves, chopped
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

Blend all ingredients in a blender or with a handheld food processor until smooth.

Salmon Carpaccio With Almond Basil Citrus Oil

Ingredients

1 ½ pounds wild Alaskan fresh salmon, sliced thin, sashimi style
½ cup basil leaves
¼ cup almond oil
1 tablespoon orange zest
½ cup fresh orange juice
Salt/white pepper

Directions

Arrange sashimi pieces all over a plate flat.  Mix in a blender or with a handheld food processor, basil leaves, almond oil, orange zest, organ juice until smooth.  Season with salt and pepper and then drizzle over fish.

Garden Fresh Radish Carpaccio Salad With Buttermilk Herb Dressing

Ingredients

3 bunches fresh red radishes, washed, trimmed and sliced paper thin
3 cups baby lettuce leaves
Buttermilk herb dressing
Saly/pepper

Directions

On a large platter arrange baby lettuces, place the radishes over the baby lettuces and drizzle with buttermilk herb dressing and season with salt and cracked black pepper

For the butter milk herb dressing

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
1 teaspoon mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Zuchinni Carpaccio With Chili Oilmint and Toasted Pine Nuts

Ingredients

5 medium zucchini, sliced paper thin in ribbons
½ cup mint
1 teaspoon red chili flakes
½ cup extra virgin olive oil
¼ cup lemon juice
½ cup pine nuts, toasted
salt

Directions

Place all ingredients in a medium mixing bowl and mix well. Season with salt.  Arrange ribbons and a nice platter and serve.

Beet Carpaccio With Tarragon Horseradish Sauce

Ingredients

6 medium gold beets, semi steamed, peeled and sliced paper thin
¼ cup fresh tarragon, chopped fine
½ cup lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon fresh horseradish, grated
¼ cup crème fresh
Salt/pepper

Directions

Arrange gold beets flat on a plate.  Mix all remaining ingredients with a whisk until smooth.  Season with salt and pepper and serve drizzled over beets.

Pineapple Carpaccio With Basil Syrup

Ingredients

1 medium pineapple, peeled and cored and sliced paper thin
½ cup basil syrup

Directions

Arrange pineapple slices flat and drizzle with basil syrup.

Follow the recipe for basic syple syrup using basil leaves. 
http://recipes.ger-nis.com/b/basic-simple-syrup

Peach Carpaccio With Thyme Honey Crème

Ingredients

4 medium peaches, pitted and sliced paper thin
1 tablespoon thyme leaves
1 tablespoon honey
1 tablespoon heavy cream

Directions

Arrange peaches flat on a plate.  In a medium sauce pan heat honey, thyme and cream until warm and until the honey is mixed well, do not boil.  Drizzle warm cream mixture over sliced peaches.