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Chef V’s Nutella Ravioli

BT Montreal | posted Wednesday, Jul 19th, 2017


  • 1 package fresh lasagna sheets
  • 1 jar Nutella (or hazelnut spread of your choice)
  • 3 tbsp unsalted butter
  • 1 tsp orange zest
  • 2 ounces bittersweet chocolate



  1. In a skillet melt the butter and add in the orange zest. Cook until the butter foams. Remove from the heat and set to the side.
  1. Using your Ravioli Maker Attachment make the ravioli and fill with the Nutella. Allow the ravioli to dry about 10 minutes before handling. Then tear the pieces of ravioli carefully and place on a flat floured surface.
  1. In a large pot, bring water to boil. Place in the ravioli and allow them to cook about 2-3 minutes.
  1. Add in the cooked ravioli into the butter and orange zest. Quickly toss together on medium heat, then plate. Add an extra sprinkle of chocolate shavings as a garnish and serve.

Chef V’s Sicilian Pistachio Gelato

BT Montreal | posted Wednesday, Jul 19th, 2017


  • 3 cups whole milk
  • 8 oz pistachio paste
  • 1 tsp almond extract
  • 5 large egg yolks
  • ¾ cup granulated sugar
  • 1 cup 35% cream



  1. The night before you plan on making gelato place your KitchenAid Ice Cream Attachment bowl into the freezer.
  2. In a saucepan, on medium low heat, warm the whole milk. Add in the pistachio paste and almond extract. Allow it to come up to a slow simmer.
  3. In a separate bowl, add together the egg yolks and the sugar and whisk together until it is a thick pale yellow mixture.
  4. While whisking the eggs, slowly pour the milk mixture tempering the eggs and making sure that it does not scramble them. Then pour the entire mixture back into the saucepan and cook over low heat until it thickens and is able to coat the back of a wooden spoon.
  5. Remove from the heat and add in the cold cream and stir together. Pass the mixture through a strainer to ensure that there are no lumps.
  6. Pour the mixture into the Ice Cream Attachment. Churn the gelato mixture until it is creamy and thickened to the consistency you like. If you want the gelato to be thicker simply place it into a plastic food storage container and place into the freezer overnight, otherwise you can serve immediately.

Chef Erica’s Vegetarian BBQ

BT Montreal | posted Thursday, Jul 13th, 2017

Portobello Mushroom Burgers:

  • balsamic vinegar
  • olive oil
  • salt & pepper
  • garlic powder
  • portobello mushrooms
  • cheese of your choice
  • burger buns


  1. Marinate mushrooms with first 4 ingredients.
  2. Grill mushrooms on the bbq and put burgers together with toppings.


Grilled Veggie Pizza:

  • Homemade or store bought pizza dough
  • Basil pesto (home made or store bought)
  • eggplant – thinly sliced
  • zucchini – thinly sliced
  • peppers – thinly sliced
  • onions – thinly sliced
  • crumbled feta or goat cheese (optional)


  1. Brush and grill veggies with vegetable oil.
  2. Flatten pizza dough. Brush with olive oil and place on hot grill.
  3. Smear pesto on the pizza dough and add grilled veggies.
  4. Sprinkle cheese and cook.

Flourless Peanut Butter Cookies with Bourbon Soaked Peanuts and Smokey Bacon

BT Montreal | posted Tuesday, Jun 27th, 2017

Peanut Butter Cookie Ingredients

Makes 36 small cookies

1 cup chunky or smooth peanut butter

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon baking soda

about 6 slices of bacon, cooked, cooled and coarsely chopped

1 large handful dark chocolate pieces

¼ cup of whole peanuts

3 tbsps of bourbon or other whiskey you have on hand

granulated sugar for coating cookies.


PLAN AHEAD: Combine the peanuts and bourbon and let sit for a few hours or overnight.


• Cook the bacon until crisp either on a lined tray in the oven at 375ºF or in a skillet.

• Set the bacon aside to cool, then chop coarsely.

• Preheat the oven temperature to 350ºF degrees.

• Line baking trays with parchment and set aside.

• Measure the peanut butter and sugars in a mixing bowl.

• Let the egg warm slightly.

• Measure the baking soda into a small bowl and aside.

• Chop a handful of chocolate pieces roughly.

Method for Assembling the Cookie Dough

• Mix the peanut butter and sugars until well combined and creamy.

• Add egg and baking soda and mix until well combined.

• Fold in cooked, chopped bacon, chopped chocolate, and peanuts.

• At this point, the dough will appear crumbly, but will hold together when pressed firmly.

• With a #40 scoop, scoop out walnut sized balls, roll the dough balls in granulated sugar before placing on the cookie sheet.

• Press the cookie slightly with either your finger or make marks in the cookie with a fork.

Homemade Dog Treats

BT Montreal | posted Tuesday, Jun 27th, 2017

Homemade Dog Treat Ingredients

(Makes about 50 treats)

1 lb or 16 ounces sliced bacon, cut into 1-inch wide pieces

1 lb. liver or other organ meat, cut in to ½-inch pieces

¾ cup fine cornmeal

3 cups all-purpose flour

1 cup chicken stock or whatever stock you have on hand

Dog Treat Glaze Ingredients

3 tablespoons ketchup

1 tablespoons egg whites

Mis-en-place the Dog Treat Dough

• Cut bacon into 1 inch pieces and set aside

• Cut liver or organ meat into ½ inch pieces and set aside

• measure the corn meal/flour and set aside

• Measure AP flour and set aside

• Measure your stock and set aside

• Ready the food processor

• Ready your stand mixer or hand held mixer

• Ready your rolling pin

• Ready your cookie cutter

• Combine the ketchup and egg white in a small bowl and set aside.

• Set out your pastry brush.

• Position the oven racks in the upper and lower thirds of the oven and preheat oven to 250 degrees.

• Line two baking sheet pans with parchment paper.

• Set a large sauté pan over high heat

Assemble the Dog Treat Dough

• Add the bacon to the hot sauté pan and cook for about 10 minutes, until the fat is rendered and it’s a rich golden brown.

• Remove the bacon from the pan and drain on paper towels.

• Pour off most of the bacon fat and add the liver/organ meat to the same pan as the bacon.

• Sauté, turning the liver and pressing it slightly with the back of a spoon until it’s broken down into a paste. (If you’re using other organ meat that doesn’t break down like liver, cook the bits well) and remove from the heat.

• Place the bacon in a food processor and pulse to grind it.

• Add the chicken livers or organ meat to the bacon and process to combine.

• Add the cornmeal and process until you have a coarse mixture.

• Transfer the mixture to a bowl of a stand mixer fitted with the paddle attachment.

• Turn the mixer on low, slowly add the flour, and mix to combine.

• Slowly pour in the chicken stock and mix until the dough begins to gather around the paddle and feels moist to the touch. Press the dough between your fingers. The dough should feel moist enough to hold together, but not gummy. The dough will feel smooth and a little elastic, but should roll easily without sticking.

• Remove the dough from the mixer and knead it just enough to combine.

• Roll out the dough to about ⅜ inch thick.

• Using your favourite dog themed cutter, cut out the treats and arrange them on the prepared sheet pans. Keep in mind that the cookies will not spread in the oven so add more than usual without crowding. Crowding will interfere with baking.

• Knead the trimmings together, roll out again, and cut out as many treats as possible.

• Bake until the treats are completely dry, about 3 hours (1-½ hours in a convection oven). Remove from the oven and lower the temperature to 200 degrees.

For the Dog Treat Glaze

• Brush the glaze over warm treats just out of the oven.

• Return the pans to the oven and bake for 20-30 minutes, or until the glaze has set.

• Place the pans on a cooling rack and cool for 5-10 minutes, then transfer the treats to the rack to cool completely.

• The treats can be stored in a covered container for up to 1 month.

Bacon Fat Gingersnaps

BT Montreal | posted Tuesday, Jun 27th, 2017

Cookie Ingredients

Makes (26-28) 2 inch cookies

¾ cup/150 grams rendered bacon fat (from cooking 2 or 2½ pounds high quality bacon) chilled

1 cup/200 grams white sugar, plus extra for rolling

¼ cup/85 grams molasses or cane syrup

1 egg

2 cups/250 grams all-purpose flour

1½ teaspoons/8 grams kosher salt

2 teaspoons/10 grams baking soda

2 teaspoons/10 grams ground ginger or more to taste

½ teaspoon/3 grams ground cloves

½ teaspoon/3 grams ground cinnamon

Render the Bacon Fat

• Preheat the oven to 400ºF.

• Set the rack in the upper third of the oven.

• Line a baking tray with a liner or parchment paper.

• Separate the bacon slices on the tray.

• Place in the oven for 25 minutes.

• Pour the existing bacon fat into a measuring cup and separate the slices of bacon, removing the slices that are very crispy or leaving the fatty slices on the tray.

• Return the tray to the oven and bake for another 10 minutes.

• Continue to pour off the fat and remove the crispy pieces until all the fat is rendered.

• Strain the bacon fat through a fine sieve.

• Pour ¾ cup of bacon fat and set aside. Let the fat sit on the counter or in the fridge until solid.

• Reserve remaining bacon fat for other purposes.

Mise en Place Cookie Dough

• Measure into the bowl of the food processor, add bacon fat, sugar, molasses, egg, flour, salt, baking soda, ground ginger, cloves, cinnamon.

Complete the Cookie Dough

• Pulse all the ingredients together until a smooth batter forms.

• Transfer the dough into a smaller bowl and cover with plastic wrap.

• Set in the fridge for 2 hours or up to one week.

Forming the Cookies

• Preheat the oven 350ºF.

• Set the racks in the lower third and upper third of the oven.

• Pour a thick layer of granulated sugar on a plate.

• Measure 1 ounce/28 grams hunks of dough or scoop 1 tablespoon at a time.

• Roll the dough into round balls, then roll the cookie balls into the granulated white sugar.

• Set the round cookies on a tray about 2 inches apart. The cookies will spread.

Bake the Cookies

• Bake the cookies for 10-12 minutes.

• The cookies are done when they’ve flattened out a bit and firm just firm to the touch.

• As they cool, they will firm up and become crunchy.

• Cool completely on a rack, then store in an air tight container.

Giardiniera: Marinated Italian Vegetables

BT Montreal | posted Wednesday, Jun 21st, 2017


  • 2 cups white vinegar
  • 3 tbsp sugar
  • 3 tsp salt
  • 4 cloves garlic, halved
  • 1 bay leaf
  • 1 tbsp coriander seeds
  • 2 litres of water

Vegetables (of your choice):

  • 2 large carrots, peeled, trimmed and cut into 1 inch matchsticks
  • 3 celery stocks, peeled and cut into 1 inch matchsticks
  • 1 medium eggplant cut into 1 inch by ½ inch pieces
  • 1 small cauliflower, cut into florets


  1. In a large stock pot combine the vinegar, sugar, salt, garlic, bay leaf, coriander seeds, and water. Bring this all to a boil. Add in the vegetables and boil for about 2-3 minutes.
  2. Then strain the liquid and cool down on a baking sheet lined with parchment paper.
  3. Place into an air tight storage container or a mason jar and top with olive oil or oil of your choice.
  4. I like to keep this for up to 2 weeks in the fridge.

Grilled Peaches & Cannoli Cream

BT Montreal | posted Wednesday, Jun 21st, 2017


  • 4 large peaches that are still slightly firm to the touch
  • ¼ cup melted butter
  • 1 container ricotta cream
  • ½ cup confectioners sugar
  • 1 tsp vanilla
  • ¼ cup 35% whipping cream
  • ½ cup mini chocolate chips


  1. Pre-heat your grill to medium high.
  2. Wash the peaches, then halve them and remove the pit. Place them in a bowl and pour the butter over them.
  3. Place them on the grill and grill them for about 3 minutes per side. Reserve and cool down.
  4. In another bowl add in the ricotta, confectioners sugar, vanilla, and whipping cream. Using a hand blender mix these two together until the mixture is smooth and creamy. Then fold in the chocolate chips. Refrigerate for about 30 minutes before using.
  5. Place the peaches on a platter and then scoop the cream across peaches.
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