Sun Sentinel Palm Beach Edition
Steak tartare and cranberry bars
Q: I’ve tried making the Steak tartare like the one I had at Grato, but it never tastes the same. I can’t figure out what I’m missing. Can you please ask the chef for the secret ingredients? Thanks in advance. — Jamie Pompey, Delray Beach
A: I appreciate your efforts, Jamie, but I can see why it would be difficult to duplicate Chef Clay Conley’s Steak Tartare that he serves at Grato (1901 S. Dixie Highway, West Palm Beach, 561-404-1334, gratowpb.com) without a recipe. Chef Conley layers several flavors, from the balsamic onions and vinaigrette in the tartar to the aioli spread on the toast. This is perhaps part of the reason it’s one of the most popular appetizers on his menu. The recipe gives you the option of grilling or toasting the bread. If available, go for the grill and impart another flavor with a touch of smokiness. If the multiple components seem daunting, fear not. Divide and conquer. Prepare the vinaigrette and aioli hours or the day before. This will make assembling a breeze. Keep this in mind for a delicious and impressive make-ahead first course for your upcoming holiday menus. Your guests will appreciate it! Just remember, you can prep all the tartare ingredients in advance aside from the beef. Dice the beef up to an hour before serving and keep chilled. Any leftover onions, vinaigrette and aioli would be tasty in salads and on sandwiches.
Q: I have been trying to find a cranberry bar recipe that my mother used to make years ago. It had an oatmeal crumb topping. I can't find her recipe or one that includes oatmeal, which I recall she used. Thank you. — Janet Slavin, Pompano Beach
A: I was able to find a recipe in the Sun Sentinel recipe vault that sounds like it might be close to Janet’s moms bar cookie. It calls for whole canned cranberry sauce. I’m planning on trying it out with my leftover sauce from Thanksgiving. I typically love cranberry desserts because they lean towards the tart and not too sweet side. The only thing I might tweak is adding a handful of chopped almonds or pecans to the oatmeal mixture.