"The greatest joy is seeing the end result --- and knowing that you made it," says Matthew Kenney, executive chef and partner of Matthew's in New York City. The Connecticut-born Kenney grew up in Maine and developed a love for nature and a respect for all things natural and healthful. Kenney planned on becoming a lawyer, but after graduating from the University of Maine he became enamored with the energy surrounding New York restaurants. After he graduated from the French Culinary Institute in 1990, Kenney's appetite for knowledge and experience brought him to the kitchens of Malvasia, La Caravelle and Alo Alo restaurants, and then Banana Cafe', where he was executive chef. In the fall of 1993, Kenney opened Matthew's, where he is both executive chef and owner, and where his love of fresh herbs and spices is reflected in his New Mediterranean cuisine. In addition to earning him the 1994 and 1995 nomination for Rising Star Chef by the James Beard Foundation, Kenney's gentle approach and keen attention to detail have also been recognized by Food & Wine magazine, which named him one of 1994's "Ten Best New Chefs in America." Due to have opened in August 1995, is Kenney's Bar Anise, a casual Mediterranean cafe' in New York focusing on the foods inspired from Mexico, Egypt, Greece, Spain and Italy. Also in the works is Kenney's first cookbook.
* Exported from MasterCook * Ahi Tuna Tartare w/Fennel, Caraway Toast &Green Olive Tape'nade Recipe By : Matthew Kenney -- Matthew's, New York City Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Tuna--- 8 ounces sushi-grade tuna -- very fresh 1 tablespoon lemon peel -- grated 1 tablespoon olive oil 1 teaspoon light soy sauce 3 tablespoons chives -- minced Tabasco hot pepper sauce -- to taste salt and pepper -- to taste ---Fennel--- 1 bulb fennel with sprigs -- washed 2 tablespoons lemon juice 1 tablespoon sherry vinegar 1/2 teaspoon coriander seeds -- freshly ground 1 tablespoon shallots -- minced 1/2 cup walnut oil salt and pepper -- to taste ---Caraway Toast--- 4 slices brioche 1 teaspoon butter 1 teaspoon caraway seeds -- ground & toasted 1 pinch salt ---Tape'nade--- 2 ounces green picholine olives -- pitted 1 anchovy fillet 1 teaspoon small capers 1 teaspoon lemon juice 1/4 teaspoon anise seed -- toasted 4 tablespoons olive oil water to thin -- as needed coarse salt -- to taste freshly ground pepper -- to taste ---Garnish--- sliced green picholine olives cracked black pepper minced chives fennel sprigs To prepare the tuna, dice tuna into 1/8" cubes with a very sharp knife (to keep knife clean, rub frequently on a lightly oiled towel). With a spoon, mix diced tuna with lemon peel, oil, soy sauce and chives in a small bowl. Add a dash of Tabasco and season with salt and pepper. This can be prepared up to one hour in advance. To prepare fennel, pull apart fennel bulb and dice the pieces. Combine lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper. Dress fennel with this mixture. For caraway toast, mix butter with caraway seeds and salt. Spread on brioche, grill and cut slices into quarters. For the tape'nade, puree olives, anchovy and capers in a blender or food processor. Add lemon juice. While machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a strainer and set aside. TO SERVE: On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little tape'nade on each plate and on tuna. Garnish with olives, cracked pepper, chives and fennel sprigs. Serve with the caraway toast. - - - - - - - - - - - - - - - - - -
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