Oeuf en Cocotte – Chef Alex Chen Alex Chen, Executive Chef, Boulevard Kitchen &Oyster Bar This tasty recipe is currently available on the Weekend Brunch Menu at Boulevard Kitchen & Oyster Bar. Yields 4 servings Ingredients: 1 chorizo sausage (dry and cured) 8 large free range eggs 1.5 lbs (approx. 9 cups) … Read more
Buffalo Mozzarella – roasted eggplant, butternut squash, pomegranates and mint recipe from Chef Faizal Kassam, Cibo Trattoria Eggplant puree: 2 large eggplants 3 cloves garlic, sliced 4 sprigs fresh thyme ½ cup olive oil Chianti vinegar to taste Method: Preheat oven to 375 degrees F. Split the eggplants in half lengthwise. Score the … Read more
Celery Root Tortellini with Morel Emulsion and Parmesan – Chef Paul Moran For the pasta dough 600 g “oo” Italian flour 6 free range egg yolks 4 free range eggs 30 ml E.V.O.O. Combine all ingredients in a food processor and mix until a fine crumb forms Remove and knead on a cool surface … Read more
Pairing Notes: Paired with an Amber Brandy Fizz General Manager and Sommelier, Hao-Yang Wang suggests pairing the Plum Clafoutis with the light and creamy cocktail, Amber Brandy Fizz by Bar Manager Satoshi Yonemori and notes the benefit of adjusting sweetness to find harmony with a dessert. Amber Brandy Fizz Cocktail Method: Shake INGREDIENTS 30ml … Read more
Plum Clafoutis with Crème Fraîche Chef Ron Shaw of Grapes& Soda Serves 8 INGREDIENTS Clafoutis 1 Tbsp unsalted butter, softened 355 ml whole milk 2/3 Cup sugar 2 Tbsp Brandy 1 Tbsp vanilla extract 6 eggs Kosher salt, to taste 1 Cup flour 2 Cups black plums, pitted, fresh or frozen Icing sugar, for dusting … Read more
Today we’ve decided to shake things up a bit and we’ve added some extra love to our #TasteofThursday feature with four great seasonal cocktail recipes from Tacofino’s Julia Diakow. Enjoy! ‘Gold Rush’ Ingredients: ¾ oz Pisco Gobernador ¼ oz Triple Sec ½ oz Lemon Juice 1/3 oz Giffard Grapefruit Syrup 2 oz Jaume … Read more
Wine Pairing for #TasteofThursday Roasted Brussel Sprouts with Burrata and Chili Gastrique Pairing Notes: Paired with Bobinett ‘Hanami’ 2013, from Loire Valley, France General Manager and Sommelier, Hao-Yang Wang suggests pairing the Roasted Brussels Sprout with Bobinett ‘Hanami’ 2013 from Loire Valley, France, noting: “The Hanami is 100% Cabernet Franc, though produced in a … Read more
Roasted Brussel Sprouts with Burrata and Chili Gastrique Chef Ron Shaw of Grapes and Soda Serves 4 INGREDIENTS 4 ½ Cups brussels sprout, halved 1 piece 250g burrata 2-3 pieces dried bread olive oil kosher salt, to taste Gastrique 1/3 Cup caster sugar 150 ml fruit vinegar (raspberry is ideal) 10 ml chili (chilis … Read more
Chef Jean-Francis’ Christmas Memories Foie Gras Jean-Francis Quaglia, Executive Chef & Owner Serves: 10 as an appetizer (thin slices), or fewer with thick slices Ingredients: 1 large loaf of Foie Gras, (approx. 1 kilo) 2 ½ tsp. salt ½ tsp. ground cloves ½ tsp. ground cinnamon ½ tsp. freshly ground black pepper ½ … Read more
Chef Castro Boateng’s Cauliflower & Almond Soup recipe for #TasteofThursday 1/4 cup vegetable oil 2 onions (roughly dice) 2 heads of cauliflower (roughly dice) 6 heads of confit garlic or 3 raw garlic Sprigs of thyme Salt and pepper to taste 2 cups white wine 5 cups almond milk 1 cup toasted chopped … Read more