3 Recipes of some of my Favorite Restaurants in Vancouver BC
Nightingale’s Restaurant Roasted Brussels Sprouts
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.
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