Recipes from restaurants and chefs in Vancouver - BC, I love!!!

Updated: Apr 6

#recipes #vancouver #food #eat #quarantine #stayhome #canadianchefs


NOTE:most of those restaurants are open for take out during the Quarantine


Nightingale’s Restaurant: Roasted Brussels Sprouts

by chef David Hawksworth


Serves: 2-3

Ingredients:

6oz brussel sprouts, halved

20g concord grapes, pickled

20g canola oil

10g parsley leaves, whole

3g pine nuts, roasted and roughly blitzed

1g sherry vinegar




Method:

1 Preheat the oven to 450°F.

2 Heat a pan and place brussels face down, season with salt. Then add a thin layer of oil. This will prevent oil splatter from sprouts.

3 Once you see light golden brown, place in oven.

4 Cook until the stem is tender. You are trying to achieve a dark golden brown colour.

5 Wilt parsley, strain excess oil and transfer to a stainless steel bowl.

6 Add sherry vinegar and grapes to the bowl, toss to combine.

7 Place on an oval plate and garnish with pine nuts.


Pickled Concord Grapes

Ingredients:

300g white wine vinegar

200g water

100g sugar

1g bay leaves

10g black peppercorns, toasted

5g coriander seeds

10g salt


Method:

1 Place all ingredients into a pot and bring it up to a boil

2 Transfer pickling liquid into a heat proof container and chill on ice immediately

3 Once cool strain spices and aromatics.

4 Cover concord grapes with cooled pickling liquid for minimum 12 hours before using.

Hy's Steak House: Style Spinach Salad


Ingredients

  • 8 ounces baby spinach

  • 2 hard boiled eggs

  • 8 pieces thick-sliced bacon chopped ( or substitute)

  • 3 tablespoons red wine vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon Dijon mustard

  • Kosher salt and freshly ground black pepper

  • mushrooms sliced

  • 1 small red onion very thinly sliced

Method: Fry the bacon and drain on a paper towel, reserving 3 tablespoons of the fat. Crumble the bacon and set aside.

Heat the fat in a saucepan low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with kosher salt and black pepper.

Add the mushrooms and the onion to the spinach and toss.


Add the warm dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them.

Season with pepper, as desired. Serve immediately.


Browns Social House: Almost Famous Fried Egg Sandwich


Ingredients:

1 Egg

Smoked bacon (optional)

Cheddar cheese

Lettuce

Tomato

Brioche bun

Special Sauce:

catchup, mustard, mayonnaise, relish



Browns Social Club Kitsilano





Boulevard Restaurant: Salmon Tartar

by Che Alex Chen


Couple years ago I had a cooking class with Chef Alex Chan and kept this easy, delicious recipe -Enjoy!

SALMON VINAIGRETTE Honey 70g lemon zest 2 each, microplane lemon juice, oil65g olive oil 65g red wine vinegar, 60g kosher 14g black pepper 2 g wshallot dice 20g Mix everything with a whisk to fully incorporate the salt and honeY


SALMON TARTAR Serves 4 12 oz or 336g of wild salmon filet ( previously frozen) 1 tablespoon chives, fine 8g or 1.5 tablespoon shallot, finely dice fresh crack black pepper 1/4 teaspoon fennel pollen 4 tablespoon lemon vinaigrette Sea salt to season 2 tablespoon Extra virgin olive oil 2 tablespoon kosher salt Cover wild salmon filet with 2 tablespoon of kosher salt and set timer for 8 minutes Rinse under cold water to get rid of the salt Dice salmon into very small cube Season with season, black pepper, add in the rest of the ingredients ,, s(l Taste to adjust seasoning QUAIL'S EGG 4 whole I salt and pepper to season a Poke 1 hole each from top and bottom of the egg with a thumbtacks Bring a small pot of water to a boil and set timer for 2 minutes and 15 seconds Remove the eggs from boiling water and plunge into ice water to fully chill let chill for 10 minutes and slowly peel the quails egg Trim the top and bottom of the quails egg to expose the yolk Season with salt and pepper


Make and Ming: Crab Noodle Soup

by Chef Makoto Ono and Amanda Cheng



Grab topping Ingredients:

1 whole Dungeness crab 60 g of mayo

Bring a large pot of water to a boil.

Season generously with salt. Once water comes to a boil carefully submerge the whole crab. Turn off the heat, cover the pot with a lid and poach for 30 minutes. After it’s finished, submerge the crab into an ice bath to cool. Carefully pick the meat and separate the shells to make the stock.

Roast the shells in the oven at 375 C. Then put into a pot and cover with water. Simmer for 40 min. Strain and discard shells. Store stock in fridge.

You can also substitute with any store-bought stock.

Kombu Dashi

30 g dried kombu 30 g dried shiitake 1L water

Combine all ingredients. Bring to a boil and simmer for 15 minutes. Strain and store dashi in fridge.

Noodle soup assembly for 4 servings

280 g crab stock 220 g kombu dashi 25 g miso 4 packs of ramen noodles (fresh or frozen)

Combine the crab stock with the kombu dashi. Whisk in the miso. Bring to a simmer.

Cook the noodles in a separate pot of boiling water according to the pack instructions.

Drain noodles and separate into four bowls.

Lay the crab meat onto a metal pan and cover with mayo. Lightly torch.

Season the soup with salt and divide into the bowls with noodles. Top with torched crab meat. And garnish with green onions or whatever vegetable or herb you wish.




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