Updated: Apr 6
NOTE:most of those restaurants are open for take out during the Quarantine
Nightingale’s Restaurant: Roasted Brussels Sprouts
by chef David Hawksworth
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
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
300g white wine vinegar
1g bay leaves
10g black peppercorns, toasted
5g coriander seeds
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
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
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
Smoked bacon (optional)
catchup, mustard, mayonnaise, relish
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.
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.