As we continue through this thrilling final season, Elaine Martínez, DDS, finds herself still in the grip of The State, but hope glimmers on the horizon. This week, in the luxurious yet ominous State HQ kitchen, Elaine prepares a delicacy that’s equal parts classic and unsettling: "steak" tartare. Alongside her, we meet Joe the Plumber, your everyman State-appointed guest who brings oodles of charm, despite his rather...controlled dialogue.
Join Elaine as she:
Delves into the peculiar history of steak tartare, with references to Turco-Mongol warriors, Freud, and more.
Struggles with State-imposed cooking restrictions while hilariously adapting to new ingredients like lab-grown peas and crow-laid eggs.
Contemplates her role and the sacrifice she's made while trying to maintain her dignity in a world of forced State propaganda.
Ingredients:
Beef (preferably synthetic, lab-grown, bacteria-free, as per The State's standards)
2 tsp sherry vinegar
½ tsp dry mustard
2 large egg yolks
½ cup light olive oil
6 tbsp finely diced shallots
2 tbsp small brined capers (unrinsed)
1 tsp kosher salt
¼ cup celery leaves, finely chopped (divided)
2 tbsp fresh parsley, finely chopped (divided)
1 tsp freshly grated lemon zest
Special crow egg for topping
Lab-grown peas (pureed with mint and lemon juice)
Instructions:
Prepare the dressing: In a small blue bowl, whisk together sherry vinegar, dry mustard, and egg yolks. Slowly stream in olive oil while whisking to emulsify.
Add flavor: Stir in shallots, capers, salt, 2/3 of the celery leaves, parsley, and lemon zest.
Meat preparation: Fold the dressing into the ground beef, mixing it by hand to ensure the flavors meld together.
Shape the tartare: Use a pastry ring to mold the beef into a perfect circle on the plate. Remove the ring for that artful presentation.
Finish with an egg: Crack a crow-laid egg on top of the tartare for a bold final touch.
Lab-grown peas: Blend the peas with a splash of lemon juice, mint, and olive oil for a creamy, zesty side.
Lab-grown peas: Don't worry about frozen—these are freshly grown in the lab and glowing with vibrant green.
Crow eggs: For an extra touch of State-sanctioned oddity, top your dish with a crow egg laid on command.
Survival strategy: Elaine advises that while lab-grown ingredients may seem unsettling, adaptability is key to thriving under The State.
Credits:
Written by Rosa DelgadoDirected by Allison SliceElaine Martínez voiced by Rosa DelgadoCourier voiced by Raechel WongJoe the Plumber voiced by Rama Vallury
State Official voiced by Francis Krainock
Editing and sound design by Allison Slice
Music by Carly Comando
Cover Art by Stig Greve
A very special thanks to our patrons. Support us on Patreon at Patreon.com/elainescooking to keep this post-apocalyptic kitchen running!
Steak Tartare and Lab-Grown Peas RecipeTips and Variations:
