Brad Leone’s Cured Egg Yolks

I recently (more like in the past year) been watching 99% of the Bon Appetit videos on Youtube. If you are unaware of what Bon Appetit is.. it is an American Magazine that is all about recipes, food, food culture, kitchen gadgets, restaurants and much more.
In the recent years, many BA (Bon Appetit) test kitchen personnel and senior food editors have been in the Youtube spotlight for their individual Youtube series. For example.. Claire’s Gourmet Makes, Chris’ Reverse Engineering,  Andy’s Andy Explores and many more.

I wanted to try many recipes that are on the show, but knowing me and my laziness…I attempted to make Brad’s cured egg yolks (video). I understood what I did not do enough and what I could have improved on. But I don’t think that I would be making this again, as I cannot foresee my family and myself using this on a weekly basis. This recipe uses a lot of salt and Brad reuses his salt mixture by dehydrating it…I don’t have one of those and even if I had one I don’t think it would be useful (uses energy and another useless kitchen gadget).

The video is a bit confusing as Brad doesn’t specify how to store the finished cured egg, how long it will last in air dried vs in the refrigerator.

I estimated about five to seven days for the first step, placing the yolks into the salt mixture.  As you can see, I did not separate the white from the yolk well enough. I used duck eggs.

This is my favourite picture from the whole process. Don’t the yolks look delicate?

I removed the salt and packaged them using cheese cloth and let them air dry for about two weeks (away from the kitchen as the kitchen has a lot of moisture..that’s the last thing the egg wants to have). Another thing I think I miscalculated is that the eggs are not completely dry and the cheesecloth will stick to the yolk.

This ain’t pretty, but with a few minutes, you can pick away the bits of cloth that is stuck to the egg.

My parents and I had a pasta night, which my mom grated some egg into our pasta. Be sure to grate more than you would with cheese as it’s light in flavour (unless you have spoonfuls of it).

Ten Restaurant

I never heard of Ten before a coworker told me. I didn’t express interest in it at first, because if I did, she would tell me her experience and let me tell is all she talks about at work.
So I did my own research about it and thought long and hard about if, I wanted to try it out. At first, I was hesitant about asking K. I know for a fact that he would, for sure, say no at first..mainly because of the cost. It is $115 per person for 10 courses. I know it is costly and not everyone has the money for it, so I didn’t push much on the subject. But I came up with a proposal to ask him if he would be slightly interested and told him he could think about it. He has never had a tasting menu before and I wanted to share this experience with him. And it is very rare to find a restaurant that does vegetable forward tasting menus.

We had the ten course tasting menu and K felt extra special, so he also had the tasting wine (as a treat).

The first course, salad with sunflower honey. The honey under the salad leaves were as thick as a stack of coins. There is a lot of vegetables under the leaves and I ate it within three bites. The green sauce on the side was my favourite from this dish.

Ricotta dumplings with cauliflower bits and cauliflower foam. This was my favourite dish so far. A bit sad that there were only a handful of dumplings under the cauliflower foam.

Blend of celery, carrot and other vegetables. This reminded me of a mirepoix, but with what I thought was quinoa.  It had a mix of warm spices and perfect on a old winter night, but this was one of my least favourite dish.

Sunchokes with spinach dressing. This dish was an interesting one. I never had this root vegetable before and taste similar to potato, except there is no flourly texture, which is a plus. I might pick up some sunchokes and experiment with them.

Housemade sourdough bread with carrot butter. Oh my goodness, where should I start? First, the house made bread is sliced minutes before toasting. Toasting the bread on one side, gives it a two tone texture. Then the carrot butter was so smooth and melted on the small slice of bread. I could savour the flavours and moment forever.

Beet and lettuce. The beet was pickled and glazed with a sweet beet sauce. The romaine lettuce was grilled and suited the beet well, as one was sweet and the other was a bit bitter.

Mushroom with cashew dressing.  I have mixed feelings about this. I like this mushroom (mushrooms are expensive) but it was a bit salty for me, even though there was a leafy green to balance the saltiness.

Palette cleanser: a mixture of leftover ingredients used in the other courses (it was sour from the green apple and cold)from being frozen).  I never thought that something like an flavoured ice cube could have such an effect.

Tart with apple circles. I wonder why the tart was cut in half. I know that it is a tasting menu, but perhaps, a smaller size tart could have been better. I also didn’t care about the tart as I don’t remember liking the flavours.

Corn and apple with berry sauce. Surprisingly, this was also a favourite. The berry sauce was tart enough to balance the fried corn dessert.

These are all the wines K tasted. My favourite was Monbazar 2017. It was light and refreshing, not too woody. But who am I to judge, I hardly drink white wine.
All the staff were nice and friendly but one of the staff was a bit to forward with her attititde and presence. Would have loved to see the staff interacting more at the front of the house, cause I know that they were having a blast at the back.
Overall, the food was delicious and I applaud the restaurant for trying to use every bit of a whole ingredient. For example, I saw a green apple being sliced using a mandoline. The chef was using a cookie cutter to punch holes from the slices for the tart. Then the corn fritter had bits of leftover apple in it.
I would definitely recommend this restaurant. You can see the time and thought put into each dish. Although one may not have so much to spend on one meal, you can check the socials for popup events.

Click here for the restaurant’s website and here for Instagram.

Tin Roof Cafe – Erin, Ontario

I love finding new cafes and anyone who knows me well, know that I’d travel for food. I was in the Caledon area, for Pumpkinfest at Downey’s Farm when K told me that he wanted to try some local cafe. So I did my research and found Tin Roof Cafe, which is located in Erin Ontario, just 18 minutes from the farm. He complained all the way there but when I asked him about what he thought, he gave me a smile (but still complained to the farm).

Tin Roof has about 5-6 parking spots and most of the customers are local. We were seated on the second floor, which overlooks the cafe.

We had a nice and quick meal, which consisted of a cup of Nutellaccino, Caprese Sandwich and Tin Roof Breakfast Sandwich.

I would love to visit Tin Roof again, but I have to bribe K to come with me.
Click here to visit see the website.