Quay Restaurant and Bar
465 East Illinois
Chicago
(312) 981-8400
Black Kale
Ingredients:
1 bunch black kale
3 gal water
1/2 cup salt
Directions:
Start by separating the leaves of the kale from the ribs and set aside. In a large stock pot, bring the water and salt to a boil. Blanch the kale in the boiling water for 45 seconds. Strain and place in an ice bath.
Red Kuri Squash Puree
Ingredients:
2 each red kuri squash
4 oz unsalted butter
3 oz light brown sugar
pinch of cinnamon
pinch of salt
Directions:
Cut the squash into two pieces and scoop out the seeds and pulp. Melt the butter, brown sugar, cinnamon, and salt together and pour over the squash. Roast in a pre-set oven at 300 degrees.
Parsley Pistou
Ingredients:
1 bunch parsley
4 oz extra virgin olive oil
1 each lemon
1 each garlic clove
pinch of salt
Directions:
Pick the parsley leaves and reserve. In the blender add the parsley, evoo, juice from the lemon, and chopped garlic. Pulse in the blender until pureed. Season with salt.
