1 / 现代菜单：Margot Henderson在Rochelle餐厅烹饪烧烤羊肉、Borlotti豆子和绿色酱汁。
5年前|TheModernHouse|软装|100%...1 kilo of fresh borlotti beans
4 cloves of garlic, peeled
1 tomato, chopped
Extra virgin olive oil
Pod the borlotti beans and cover in water with a big dollop of olive oil, then add the garlic and tomato.
Simmer for 40 minutes until cooked but not collapsing. Season with Maldon sea ...
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2 / 现代菜单：肖恩·西尔利在法林顿的优质杂烩店烹制另一种圣诞午餐。
5年前|TheModernHouse|餐饮|100%...eritage would be a missed opportunity. Thankfully, the team at The Quality Chop House in Farringdon is more than equipped to navigate the path of being a modern restaurant that also happens to be 150 years old.
Much of its success, which its latest iteration has been enjoying ever since the resta...
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3 / 现代菜单：厨师EdWilson在哥伦比亚路的布朗餐厅做Gazpacho。
5年前|TheModernHouse|餐饮|100%...ery salt
To garnish
Hard-boiled egg (cooked for 10 minutes)
Croutons
Chopped chives
Olive oil
In a large bowl, chop all the vegetables into equal size pieces (about the size of a 50p piece). Add the peeled garlic clove, basil, passata and Nora paste.
Add about a teaspoon of salt and mix...
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4 / 厨房故事：厨师们思考家庭和食物的重要性，以及他们现在正在做什么。
5年前|TheModernHouse|餐饮|100%...ke good things. Soups have pleased mightily, be it a great pan of coarsely chopped vegetables, beans, lentils, split peas, greens and herbs.
Good olive oil and good bread are, of course, vital. Lightly curing joints of bird or beast and fillets of fish is proving equally helpful and delicious. If...
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5 / 现代菜单：爱丁堡家庭经营的Timberyard餐厅的安德鲁和本·雷德福的菜谱。
5年前|TheModernHouse|餐饮|97%...1l vegetable or rapeseed oil
3 sprigs thyme
3 cloves garlic (crushed and chopped)
1/2 cup of chopped dill and parsley
1/2 cup samphire or similar sea herb
250g purple broccoli (blanched)
50g butter
2tbsp capers
50g smoked cod’s roe (cleaned)
1 lemon
Seasonal greens (e.g. wild garlic, cha...
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6 / 现代菜单：Skye Gyngell在Heckfield Place用覆盆子冰淇淋制作榛子蛋白酥皮。
5年前|TheModernHouse|餐饮|90%...s at home so it needed to be as stripped-back as possible. I’ve got nice chopping boards that I picked up in Morocco and the South of France, a set of really good knives and a Kitchen Aid, and that’s about it.
“I think when you walk into a domestic kitchen it has to feel very personal and ...
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7 / 现代菜单：詹姆斯·劳伊在肖雷迪奇的莱尔餐厅做了多宝鱼、茴香和土豆，配上苦叶和血橙。
5年前|TheModernHouse|餐饮|90%...ity anchovies (Ortiz)
1 tbsp of capers
50ml red wine vinegar
Finely chop the green herbs and place these in to a mixing bowl with the olive oil so they don’t oxidise.
Finely dice the shallot and add these.
Roughly chop the anchovies and capers and add.
Mix well, add red wine vinega...
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8 / 餐饮空间的美食与空间抽象之美
5年前|TheModernHouse|软装|83%...nutes with a little olive oil.Separate the chard leaves from the stems and chop both roughly. Sweat the stems over a low heat in a saucepan with a knob of butter without any colour. After 10 minutes, add the leaves and cook for a further 3 minutes. Season with salt and pepper and set aside.Put the m...
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9 / 厨房故事：顶级厨师和餐馆老板谈论家庭时间和家庭烹饪，加上韭菜和蘑菇方便菜的食谱。
5年前|TheModernHouse|餐饮|75%...ight wrapping and chill in the fridge for a few hours.
For the filling
Chop your leeks to about 6-7cm lengths, then cut into two lengthways and then across into 1cm slices. Put into a bowl of cold water and swirl to release any soil. Lift and drain with your hands, leaving any unwanted bits behi...
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10 / 现代菜单：Jeremy Lee在Soho的Quo Vadis制作无花果和杏仁馅饼
5年前|TheModernHouse|餐饮|72%...re, both of them – ICA and School. Royal China, endlessly. Anything with chopsticks, really – Silk Road, Royal China Club when Im feeling flush, for the best dumplings ever.
“Those Vietnamese places on Kingsland Road are great, just fun places to be. Theyre always madly busy, and I think th...
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11 / 四明山麓的杉野茶咖 | 平介设计 | 2023 | 中国浙江
2年前|平介设计|餐饮|72%... among the trees. The firewood from the self-sustaining forest needs to be chopped down and ignited, instead of using coal gas and electricity. The firewood, combined with slow cooking, carries a message from the mountain: there is no need to be impatient, but to wait. Wait for breathing, wait for f...
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12 / 现代菜单：厨师尼古拉斯·巴尔夫在佩克汉姆的莱文用豌豆、辣根和庞祖来制作鳟鱼克鲁多。
5年前|TheModernHouse|餐饮|70%...se, like having Thai food, or Turkish, which I love, especially salty lamb chops.
I think its important for chefs to eat out as its great for inspiration and broadening the palette. Its good to know what other people are doing, not to copy but just to see what else is happening in the industry.
...
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