Column “Homemade”: Pear and Cucumber Tartare

For all the criticism of social media, one must also acknowledge the positive side: Instagram and other platforms have been a great success for many star chefs (and thus their followers). Because you can now comfortably bring a growing number of these chefs, who are often styled as culinary gods, into your own kitchen and discover there: They're only human, too. Especially since, after some rocky starts, something like a new sense of ease can be observed.

A few chefs had already proven themselves to be a real showman during the coronavirus pandemic; others, especially the older ones, had to rework their skills and receive coaching; still others have clearly become more at home with the camera over the years. The reward is greater approachability, accessibility, practicality, and usually more substance than elsewhere, which is a real advantage, especially for the still somewhat tight-lipped gourmet kitchen.

For example, the Instagram profiles of Austrian Paul Ivic (@paul_Ivic), who usually presents a rather reserved appearance in his vegetarian Viennese Michelin-starred restaurant "Tian" and at the usual cooking events, have long been a source of enjoyment. He likes to present unusual vegetable combinations in front of the camera using feasible recipes. And he does so with such a charming nonchalance that the quantities sometimes become a matter of feeling, which may well be the intention (the goal is to reduce anxiety in the kitchen. The message: Don't take everything so seriously!).

Take, for example, his simply brilliant pairing of cucumber and pear. Ivic combines both finely diced fruits into a tartare dish and arranges the whole thing on a wafer-thinly sliced ​​tomato. This trio is perfect for late summer and early autumn, as fantastic tomatoes are still available, and the pears are tasting better by the day. It's also a dish that can easily extend the summer, as the pear and cucumber, so closely connected, are aromatically reminiscent of good honeydew melon—freshness, sweetness, and floral notes included.

For the pear and cucumber tartar (appetizer for 2 people), peel about a third of a cucumber, scrape out the seeds, and dice as finely as possible. Peel a ripe pear (the cucumber to pear ratio should be about 1:1; as mentioned, feel free to adjust the proportions to your liking), remove the core, and dice very finely. Mix the pear with a generous pinch of salt, freshly ground pepper, a little lemon zest, a dash or two of apple juice or a mild vinegar (pear, tomato, apple balsamic), and 1-2 tablespoons of oil (olive, nut, or poppyseed oil). Let it marinate briefly. A few finely chopped leaves of lemon verbena or lemon balm also work well in the mix. Now finely slice an aromatic, medium-sized tomato, arrange it on a plate, season with salt and olive oil, and arrange the tartar on top. If available, decorate everything with 1-2 teaspoons of poppy seeds and 1 lemon balm leaf.

Sesame also works well as a topping, but since it's more dominant, it's best served in small portions for this ethereal combination. The best way to do this is to follow a recipe from a great Instagram veteran, American cooking instructor Christopher Kimball (@cpcimball). Briefly toast the sesame seeds with a pinch of salt in a non-stick pan until golden, then roughly crush them in a mortar and pestle—a great way to elevate any vegetable dish.

- 1 ripe pear

- 1 ripe tomato

- depending on the size 1/3 to 1/2 cucumber

- Salt

- freshly ground pepper

- 1-2 tbsp olive oil (or nut oil)

- 1-2 tablespoons of mild vinegar or good apple juice

- a little organic lemon zest

- 1-2 teaspoons of poppy seeds and a few lemon balm leaves to taste