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Recipes

Singing Chef Samantha Calabrese’s Christmas recipes

BT Montreal | posted Wednesday, Nov 15th, 2017

Stingray (la rai):

Directions:

  1. Buy stingray at your local fish market for your desired quantity of guests and have them chop it in pieces about 3 fingers wide.
  2. At home, rinse the fish pieces and let it strain in a colander.
  3. Coat each piece in flour.
  4. Put canola oil in a frying pan and fry the fish pieces till nice and golden in colour.
  5. Sprinkle with salt.
  6. Once all fish is fried. Place in a casserole.
  7. Clean the frying pan.
  8. Place 8 – 9 small to medium sized sliced onions with canola oil, in frying pan, with salt    and pepper and cover till they are wilted.

 

Stuffed artichokes:

Directions:

  1. Buy small to medium sized fresh artichokes
  2. Remove all small leaves at outer bottom of artichokes and cut the stem about ½ an inch.
  3. Cut the top of artichoke to make it flat and remove all the prickly tips.
  4. Prepare a low round pot sprinkled with salt at the bottom of pot and sliced lemon about 5 slices.
  5. Loosen artichokes with hands and open it like a flower.
  6. Pour a heaping tablespoon of the bread crumb mixture over the artichokes to make mixture drop in all the layers of the artichokes.
  7. Place the artichokes stuffed upright in this shallow pot.
  8. Drizzle olive oil over them.
  9. Fill pot halfway with water. DO NOT MAKE WATER COVER THE WHOLE ARTICHOKE.
  10. Place cover over the pot and cook for at least 45 minutes after boiling point or until stem feels soft when poked with a fork.
  11. Verify from time to time that water doesn’t totally evaporate.  Keep adding water to not burn the artichokes.
  12. When stem is soft, place on a plate and serve.

 

Preparing baked apples:

Directions:

  1. Wash Macintosh apples.
  2. Remove the stem on top with a knife creating a little well.
  3. Sprinkle cinnamon to taste
  4. Sprinkle brown sugar
  5. Drizzle some honey
  6. Place in a shallow baking  dish with an inch of water in it.
  7. Bake in the oven half hour or till apples are soft.
  8. Serve.

Andrea Buckett’s Holiday Entertaining Platters

BT Montreal | posted Wednesday, Nov 15th, 2017

Crispy Gnocchi with bacon and smoked cheddar

Ingredients:

  • 4 strips of bacon, cut into ¼” strips
  • 1 tbsp bacon fat
  • 1 package of PC Gnocchi (350grams)
  • 1 package of cherry or grape tomatoes
  • ¼ tsp ground pepper
  • ¼ tsp salt
  • 1 tbsp. chopped chives
  • ¼ cup finely grated PC smoked cheddar

Directions:

  1. Place a heavy bottom skillet over medium heat and add bacon.  Cook until bacon is crispy, about 7 min.  Remove bacon to a paper towel to drain.  Reserve 1 tablespoon of bacon fat and discard the rest.  Wipe out the pan with a paper towel.
  2. Place the same skillet over medium heat and add reserved bacon fat.
  3. Add the gnocchi to the hot pan and stir to coat.  Allow the gnocchi to cook on one side until its brown and crispy, about 3-4 min.  Turn gnocchi over and cook the other side until brown and crispy.
  4. Add in the cherry tomatoes, pepper, salt and chives and cook for an additional 2 min or until the tomatoes are just heated through.
  5. Transfer to a serving dish and top with bacon and smoked cheddar.

 

Tamari & Walnut Pate

Ingredients:

  • 1/4 cup butter
  • 2 cooking onions thinly sliced (about 2 cups)
  • 2 cloves garlic, roughly chopped
  • 2 ½ cups walnut halves
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • ¼ cup red wine
  • 3 tbsp Tamari
  • 1 tbsp lemon juice
  • 1 tbsp fresh ground pepper

Directions:

  1. In a skillet over medium low heat add the butter.  Once melted add the onions and the garlic and cook for 12-15 min. until the onions are brown and caramelized.
  2. Add the walnuts and thyme and cook for another 3 min. stirring continually.
  3. Add Dijon mustard and wine, scrape any brown bits that have accumulated on the bottom off the pan and let the wine reduce until there is only a tablespoon of liquid left in the pan. Add tamari and stir to coat the nuts, remove from heat.
  4. Pour mixture into a food processor fitted with an S-blade.  Add lemon juice and process the mixture, scrapping down the sides as needed, until you have a smooth consistency.
  5. Line 4 –  ½ cup ramekins with plastic wrap, divide the pate evenly into each and  press down firmly. Cover over with plastic wrap and transfer into the fridge for a minimum of 1 hour.  The flavours take a while to fully develop, so leaving them overnight before serving is best.

 

Okinomiyaki 

Ingredients:

  • 1 ¼ cup Burnbrae, whole egg, egg creations (Veggie & Feta variety).
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1/3 cup all purpose flour
  • 2 cups of finely shredded cabbage (you could use a prepared coleslaw mix)
  • 1 bunch green onions, chopped
  • 2 tbsp canola oil

For the sauce:

  • 1/2 cup mayonnaise
  • 2 tbsp hoisin sauce

Garnish:

  • Sriracha, green onions, sesame seeds

Directions:

 

  1. Whisk the eggs together in a mixing bowl with the soy sauce and sesame oil. Whisk in the all purpose flour until everything is well combined. Stir in the cabbage & onions.
  2. Heat a 12” non-stick pan over medium heat and add about a teaspoon of vegetable oil. Add all the batter and cook on one side for about 6 minutes, until it egg begins to set and is brown on the bottom.  To flip, slide the pancake out on to a large plate so uncooked side is facing up.  With your hand directly beneath the plate, place the frying pan over the top of the pancake and quickly turn the pancake back into the pan.  Cook for another 6 minutes, until the egg is cooked all the way through.
  3. Stir the mayonnaise and hoisin together in a bowl.
  4. Cut into wedges and serve with sauce on the side.
  5. Place the okinomiyaki on a plate and top with sauce.  Garnish with sesame seeds, green onions and sriracha.

 

Thai Applewood smoked chicken salad 

 

Ingredients:

  • 1 package (175 grams) Lilydale Applewood smoked chicken, minced finely
  • 1 stalk celery, trimmed and finely diced (about ½ cup)
  • 1 ½ tsp. red Thai curry paste
  • 2 tbsp. plain yogurt
  • 1 tbsp. mayonnaise
  • 1 tsp. lime zest
  • 2 tsp. lime juice
  • 1 tbsp. finely chopped cilantro

Directions:

  1. Combine all of the ingredients together in a bowl and refrigerate until ready to use.
  2. Place chicken salad in a bowl on platter. Add garnishes as below and crackers, cucumbers etc…
  3. Garnishes: Finely chopped mango, crushed peanuts, thinly sliced green onions

Chef Ricardo’s Assorted Italian Appetizers

BT Montreal | posted Thursday, Nov 9th, 2017

3 choices of toppings

Blue cheese, pear and walnuts

Ingredients:

  • 3 oz (85 g) Gorgonzola cheese, softened
  • 3 tbsp (45 ml) 35% heavy cream
  • 24 pita crisps (see recipe below)
  • 1 pear, cored, cut into 24 pieces, drizzled with lemon juice
  • ½ cup (50 g) toasted walnuts

Directions:

Place the blue cheese and cream in a bowl. Using an electric mixer, beat until smooth. Spread the mixture onto the pita crisps. Top with the pear and walnuts.

 

Fig and prosciutto

Ingredients:

  • 4 figs, each cut into 6 wedges
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) olive oil
  • ½ cup (125 ml) mascarpone cheese, softened
  • 24 pita crisps (see recipe below)
  • 6 thin prosciutto slices, each cut into 4 pieces
  • 24 arugula leaves

Directions:

In a bowl, gently toss the figs with the honey and oil. Spoon the mascarpone onto the pita crisps. Lightly season with salt and pepper. Gently fold the prosciutto and place onto the cheese. Top with the figs and arugula.

 

Deluxe mini pizzas

Ingredients:

  • 24 pita crisps (see recipe below)
  • 2 tbsp (30 ml) tomato paste
  • 2 tsp (10 ml) olive oil
  • 1 tsp (5 ml) balsamic vinegar
  • ½ tsp dried oregano
  • 1 small garlic clove, chopped
  • 24 thin slices white mushroom
  • 24 thin slices pepperoni or dried sausage
  • 24 thin slices cocktail bocconcini cheese
  • 24 small strips green bell pepper

Directions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the pitas on the prepared sheet. In a small bowl, combine the tomato paste, oil, vinegar, oregano and garlic. Lightly season with salt and pepper. Spread the sauce onto the pitas. Garnish with the toppings. Bake for 5 minutes or until the cheese is melted.

 

Pita crisps

preparation: 20 minutes

cooking: 6 minutes

makes 2 dozen

Ingredients:

  • 2 pitas, about 7 inches (18 cm) in diameter
  • 2 tbsp (30 ml) olive oil

Directions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Split the pitas in half to obtain 4 discs. Using a round 2-inch (5 cm) cookie cutter, cut out smaller discs from the bread. Keep the trimmings for another use. Place the discs on the prepared sheet. Drizzle with the oil and season lightly with salt and pepper.
  3. Bake for 6 minutes or until they begin to brown. Let cool, then garnish with your choice of toppings (see recipes above).

Chef Ricardo’s Smoked Salmon and Cucumber Rolls

BT Montreal | posted Thursday, Nov 9th, 2017

Preparation: 30 minutes

(Makes 2 dozen)

Ingredients:

  • 3 Lebanese cucumbers
  • ½ block (125 g) cream cheese, softened
  • 2 tsp seeded and chopped jalapeno pepper
  • 24 small dill fronds
  • 1 oz (30 g) smoked salmon, cut into 24 bite-sized pieces
  • Mullet roe, as desired

Directions:

  1. Using a mandoline or a vegetable peeler, thinly slice the cucumbers on two sides to obtain 24 strips. Set aside. Keep the cores for another use.
  2. In a bowl, combine the cream cheese and jalapeno. Lightly season with salt and pepper.
  3. Spread a thin layer of the cream cheese mixture onto the length of the cucumber strips. Place a dill frond at one end of each strip, letting it slightly hang over the edge. Tightly roll up the strips.
  4. Arrange the rolls upright on a serving platter. Top with the smoked salmon and, if desired, the mullet roe.

| NOTE | Mullet roe can be found at most fish shops and is an excellent alternative to caviar.

Chef V’s Autumn Meal Salad

BT Montreal | posted Wednesday, Nov 8th, 2017

Ingredients:

  • 3 cups kale, shredded
  • 3 cups baby spinach
  • 1 cup radicchio, shredded
  • 2 cups roasted pumpkin or butternut squash
  • 1 cup picked italian vegetables
  • 1 large cucumber, sliced
  • ½ cup slivered almonds
  • 1 cup cherry tomatoes, halved
  • 1 red onion thinly sliced
  • 1 cup shredded carrots
  • ½ cup cranberries
  • 1 cup blue cheese crumbles or cheese of your choice
  • 12-15 chicken and roasted pepper croquettes

Dressing:

  • 1 cup olive oil
  • 1/3 lime juice
  • 2 tbsp. Dijon mustard
  • Salt and pepper to taste

 

Directions:

  1. Arrange all of the salad components on a large platter starting with the different lettuce and then showcasing all of the toppings.
  2. Place the croquettes on top to keep them crunch and serve family style.

Chef V’s Chicken & Roasted Red Pepper Hummus Croquettes

BT Montreal | posted Wednesday, Nov 8th, 2017

Ingredients:

  • 4 cups shredded chicken
  • 1 cup roasted red pepper hummus
  • 1 cup mashed potatoes
  • 1 cup shredded provolone cheese
  • ¼ cup parsley, finely chopped
  • 1 lemon, zested
  • 1 tsp. paprika
  • 1 tbsp. garlic powder
  • Salt and pepper to taste

Batter for Croquettes:

  • 1 cup flour
  • 3 large eggs
  • 2 tbsp. milk
  • 1 ½ cups breadcrumbs
  • Olive oil or vegetable oil depending on your method of cooking

 

Directions:

  1. In a large bowl mix together the chicken, roasted red pepper hummus, mashed potatoes, provolone cheese, parsley, lemon, paprika, garlic powder, salt and pepper.
  2. Using wet hands, shape the mixture into 2 inch long oval shapes. Place in the fridge for about 30 minutes to set before handling.
  3. Prepare 3 separate bowls; one with the flour seasoned with salt and pepper, one with the eggs and milk whisked and one with breadcrumbs. Dip each croquette in the flour then the egg and lastly in the breadcrumbs.
  4. Sauté in olive oil or deep fry whichever you prefer. Making sure that the croquette is browned on all sides and that the inside is completely warmed through. Serve alone or topped with leftover gravy!
  5. You can make these ahead of time and keep them in a warm oven until you are ready to serve. You can also freeze them cooked and warm through when you are ready to enjoy.

Chef Samantha’s Pumpkin Gnocchi

BT Montreal | posted Tuesday, Oct 31st, 2017

Ingredients:

  • 2 cups fresh pumpkin puree*
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 5 cups all-purpose flour (sift the flour to make flour softer and more agile to work with)

*To make pumpkin puree, you need a fresh whole pumpkin, peel, cut, and boil or steam. Strain all water and puree with hand blender or potato smasher.  This should be pre-prepared as well and frozen in ziplocs to be thawed and consumed when needed.

 

Directions:

  1. Mix ingredients together in a bowl. Then pour 2/3 cup to 1 cup of flour on a wood board and pour the mixture on this board. Knead the dough and roll the dough by working in that flour and forming a loaf.
  1. Let dough rest for about 15 minutes to make it more workable. Place a bowl over it while it rests.
  1. After 15 minutes, then cut dough in strips and roll that strip to make it round and slender.
  1. Cut into 1 cm cubes with a pizza cutter.
  1. Place pasta dough cubes in the gnocchi making basket and shake to make excess flour come out.
  1. Roll cubes by placing 2 fingertips in the center of the pasta cube and dough will curl like a gnocchi.
  1. Placer on a tray with parchment paper and freeze overnight. Once frozen they can be sealed in a Ziploc bag.

** for those who don’t have a gnocchi making basket, you can use a fork or a gnocchi machine that can be purchased.

Cooking Gnocchi:

  1. Add water and salt to a medium to large size pot and bring water to a boil.
  1. Add frozen gnocchi and stay near pot as the flour of the gnocchi will cause your pot to over boil. So lower to medium heat for 2 to 5 minutes.  Once gnocchi begin to rise to top of boiled water, boil 2 more minutes and they are cooked.  Strain and add your favourite sauce, pesto, tomatoe, alio e olio, etc. Sprinkle parmesan cheese and Buon Appetitio!

*** Sauces and gnocchi can be prepared a couple days before and ready in 15 minutes when ready to eat them for supper.

Chef V’s Beef Stew

BT Montreal | posted Tuesday, Oct 24th, 2017

Ingredients:

  • 1 head of garlic
  • ½ cup all purpose flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 ½ kg boneless organic lean stewing beef, cut into 1-inch cubes
  • 2 tbsp. vegetable oil
  • 4 tbsp. butter
  • 3 ribs of celery, diced
  • 12 cippolini onions (or pearl onions)
  • 4 large carrots, largely chopped
  • 15 mini potatoes, halved
  • 3 tbsp. tomato paste
  • 2 tbsp. Worcestershire sauce
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 1 bay leaf
  • 2 cups dry red wine
  • 1L beef stock

Topping:

  • 1 cup Greek yogourt
  • 2 tbsp horseradish
  • ¼ cup chives, finely chopped
  • ¼ cup fresh dill

 

Directions:

  1. Pre-heat the oven to 375 degrees F. Cut the head of garlic off and place on a sheet of aluminum foil. Drizzle with olive oil, salt and pepper. Cover securely and place into the oven for 30-35 minutes or until the garlic has softened. Remove from the oven and set aside.
  2. Lower the oven to 325 degrees F.
  3. In a bowl, season the all-purpose flour with salt and pepper. Coat the beef cubes in the flour, then shake off the excess. Place on a dish and set aside.
  4. In a large Dutch oven or heavy pot, on medium high heat, warm the vegetable oil and 2 tbsp. butter. Cook the beef on all sides until it has browned. Remove from the pan and reserve. Add in 2 tbsp. butter, celery and onions and cook until they have some colour on them about 8-10 minutes. Add in the carrots, potatoes, tomato paste, Worcestershire sauce, rosemary, thyme, parsley and the bay leaf. Cook for an additional 3-5 minutes.
  5. Using your hands squish the garlic paste into the pot. Deglaze the pan with dry red wine, loosening up any bits at the bottom of the pan, then add the beef and any juices on the dish back into the pot and cover with the beef stock. Bring to a boil, place a lid on the pot and put into the oven for an additional 1 ½ hours to braise. Take out of the oven, remove the rosemary, thyme, parsley and the bay leaf. Taste and season with salt and pepper if needed.

Topping:

  1. In a bowl mix together the Greek yogurt, horseradish, chives and dill.
  2. Fill your bowl with the beef stew and top it with the Greek yogurt mixture. Enjoy!
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