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Recipes

Chef V’s Tangy Lemon Chicken

BT Montreal | posted Tuesday, Mar 14th, 2017

Ingredients

  • 6 chicken cutlets (120g-150g thin pieces of chicken breast)
  • 1 cup flour
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup dry white wine
  • 1 ½ cups chicken stock
  • 1 lemon sliced
  • 1 cup kalamata olives (pitted)
  • 1 tbsp parsley, finely chopped

 

Directions

  1. In a shallow bowl place the flour and season with salt and pepper. Dredge the chicken in the flour and shake off the excess.
  2. In a large skillet on medium high heat warm the butter and olive oil. Place the chicken in the pan and sear for 2-3 minutes per side.
  3. Deglaze the pan with white wine and allow it cook down to half the volume. Add in the chicken stock, the lemon slices and the olives. Allow to cook for an additional 15-20 minutes on a low simmer.
  4. Right before you are ready to serve sprinkle with fresh parsley.

Chef Erica’s Ricotta Gnocchi

BT Montreal | posted Friday, Mar 3rd, 2017

Ingredients:

  • 14 oz / 400g boiled potatoes (peeled before cooking)
  • 7 oz / 200g of ricotta cheese
  • 3 oz / 100g of all-purpose flour
  • 1 egg

 

Method:

  1. Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced with a fork. Then drain them.
  2. When the potatoes become cool enough (but not too much), using a potato ricer or a potato masher, squeeze or mash all the potatoes on a  pastry board. It’s important to do this while the potatoes are still warm. Then let the potatoes cool. Once cooled
  3. Add the ricotta and form a well in the center of the potato/ricotta mixture and add the egg and add a pinch of salt and the flour. Mix until you have a soft ball but add more flour if the dough is too wet and sticky to knead.
  4. Rollout the gnocchi dough into ropes of about ¾ inch in diameter always working on a floured service, then cut the ropes into small pieces of about  ¾ inch. If you wish, but it is not absolutely necessary, you can take each piece and roll it over a fork or better a wooden grid shaped with corners called gnocchi paddle. Put the cut up pieces on a floured tray and you can let them rest in the freezer or fridge until you are ready to cook the gnocchi.
  5. Take a pot with water and bring to boil, then add the gnocchi. Be careful to avoid cooking gnocchi at a rolling boil. Don’t lift them out until they float.

Jessica Coll’s Lamb Sausages

BT Montreal | posted Monday, Feb 20th, 2017

Ingredients:

  • 1 tsp (5 ml) cumin
  • 2 tsp (10 ml) ground coriander
  • 1 tbsp (15 ml) paprika
  • ½ tsp (2.5 ml) cinnamon
  • 1 lb (450 g) ground lamb
  • ½ cup (125 ml) fresh cilantro, minced
  • 2 large cloves of garlic, minced

 

Directions:

  1. In a large skillet, combine the cumin and coriander, and toast over medium heat for 1 minute.
  2. In a large bowl, combine the toasted spices with the paprika, cinnamon, lamb, cilantro and garlic, and mix until well combined.
  3. To shape, roll the seasoned lamb mixture into tubes about 4 inches long (10 cm) and 1 ¼ inches (3 cm) in diameter. You can shape the small ones for babies 2 inches (5 cm) long.
  4. Cook in the large skillet over medium heat until cooked through, about 8 minutes.

 

Jessica Coll’s Cajun Sweet Potato Fries 

BT Montreal | posted Monday, Feb 20th, 2017

Ingredients:

  • 2 large sweet potatoes
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) dried thyme
  • ½ tsp (2.5 ml) pepper
  • 2 tbsp (30 ml) olive oil

 

Directions:

  1. Preheat oven to 400°F (200°F) and line a baking sheet with parchment paper.
  2. Scrub sweet potatoes under water with a brush.
  3. Cut lengthwise into sticks while leaving the peel.
  4. Place in a large bowl.
  5. Add all ingredients and toss.
  6. Place in a single layer on a baking sheet and roast for 25 minutes.

Chef V’s Bistecca alla Fiorentina (Florentine Steak)

BT Montreal | posted Tuesday, Feb 14th, 2017

Ingredients

Steak

  • 1 porter house cut steak or large 750g piece cut of beef bone in
  • olive oil
  • salt and pepper to taste
  • 1 lemon, cut wedges
  • 3 sprigs of rosemary

Directions

  1. Heat cast iron skillet on high heat
  2. Season the steak with olive oil, and rub with the rosemary to infuse the taste. Season both sides liberally with salt and pepper.
  3. Place the steak in the pan and cook for about 3-4 minutes on each side.
  4. Let the steak rest covered with aluminum foil for 10 minutes.
  5. Slice the steaks and drizzle with olive oil and season again with salt and pepper.
  6. Serve immediately with lemon wedges

 

Ricardo’s deep-dish chocolate cookie

BT Montreal | posted Wednesday, Feb 8th, 2017

Cookies:

  • 2 ½ cups (375 g) unbleached all-purpose flour
  • ¼ cup (25 g) cocoa powder, sifted
  • ½ tsp baking soda
  • ½ tsp fleur de sel
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (210 g) lightly packed brown sugar
  • ½ cup (105 g) sugar
  • 2 eggs
  • 4 oz (115 g) dark chocolate, chopped
  • 4 oz (115 g) milk chocolate, chopped

Ganache:

  • 6 oz (170 g) milk chocolate, chopped
  • ¼ cup (60 ml) 35% heavy cream

 

Directions (cookies):

  1. In a bowl, combine the flour, cocoa powder, baking soda and fleur de sel. Set aside.
  2. In another bowl, cream the butter, brown sugar and sugar with an electric mixer. Add the eggs and beat until smooth. At low speed or using a wooden spoon, stir in the dry ingredients and chocolate. Cover the dough and refrigerate for 1 hour.

Directions (ganache):

  1. Place the chocolate and cream in a bowl and melt for 1 minute in the microwave. With a spatula, stir until the ganache is smooth. Set aside.

 

Assembly:

  1. With the rack in the middle position, preheat the oven to 375°F (190°C).
  2. Divide and shape the cookie dough into 8 discs. Press half of the discs into four 5-inch (13 cm) mini cast iron skillets (or ramekins) with sides 1 inches (3.5 cm) high.
  3. Spoon the ganache over the dough, leaving a -inch (1.5 cm) border. Flatten the remaining discs to the size of the skillet and place over the ganache, sealing the edges by pressing them together. Freeze at this stage, if desired.
  4. Bake for 12 to 15 minutes (25 minutes if frozen) or until the cookies are baked but still soft in the centre. Let cool on a wire rack. Top with ice cream, if desired.

 

Recipe courtesy: Chef Ricardo

Chef Erica’s cupcakes

BT Montreal | posted Wednesday, Feb 8th, 2017

Mac and Cheese cupcakes

  • 1 box elbow macaroni
  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • 1 1/2 cup of milk
  • 1 cup total grated cheese mixture (sharp cheddar, swiss, parmesan, or your favourite cheeses, etc)
  • nutmeg, salt and pepper
  • 2 eggs
  • 1/4 cup flour
  • 2 tablespoons of panko
  • 2 tablespoons of italian bread crumbs
  • 2 tablespoons of olive oil
  • 1 tablespoon of parmesan
  • pinch of garlic powder
  1. Melt butter with 2 tablespoons of flour. Stir and cook on low heat until golden and mixed. Add in the milk slowly while stirring and let simmer until it thickens.
  2. Add a pinch of nutmeg, salt and pepper.
  3. Add cheeses off the heat and melt in on low heat.
  4. Boil pasta in salted water, drain and add in cheese sauce.
  5. Let cool slightly.
  6. Mix in eggs and flour.
  7. Scoop into greased or lined muffin tins
  8. Make topping with bread crumbs, panko, olive oil, parmesan and garlic powder.
  9. Top the cupcakes.
  10. Bake for 15-20 mins. at 350 degrees

 

Funfetti cupcake recipe

  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 3/4 cup + 2 tablespoons of sugar
  • 2 eggs separated
  • 1 2/3 cup of flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 tsp vanilla extract
  1. Beat egg whites + 2 tablespoons sugar until stiff peaks. set aside.
  2. Beat butter with remaining sugar, add oil, eggs until well combined.
  3. Mix dry ingredients together in separate bowl.
  4. Combine with wet ingredients.
  5. Mix and add in milk and vanilla.
  6. Gently fold in eggs whites.
  7. Put in lined muffin tins and bake for 15-20 mins.

 

Marshmallow buttercream

  • 1 cup of butter
  • 1 cup of powdered sugar
  • 8 ounce container of marshmallow fluff
  • 1 tsp vanilla
  1. Beat butter for 5-10 mins until pale and fluffy.
  2. Add in marshmallow fluff and beat.
  3. Add powdered sugar slowly while mixing. Add vanilla.
  4. If too stiff, add a tablespoon or two of milk

Ricardo’s baked cinnamon doughnuts

BT Montreal | posted Monday, Feb 6th, 2017

Chocolate sauce:

  • 4 oz (115 g) dark chocolate, chopped
  • ½ cup (125 ml) 35% heavy cream

Cinnamon doughnuts:

  • ½ cup (105 g) sugar
  • ½ tsp ground cinnamon
  • 1 cup (150 g) unbleached all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp unsalted butter, softened
  • 2 tbsp (30 ml) vegetable oil
  • 6 tbsp (80 g) lightly packed brown sugar
  • 1 egg
  • ½ cup (125 ml) plain yogurt

Directions (chocolate sauce):

  1. Place the chocolate in a bowl. Set aside.
  2. In a small saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 1 minute. With a whisk, stir until the sauce is thick and smooth. Set aside.

Directions (cinnamon doughnutes):

  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Generously butter a 12-cavity doughnut pan.
  2. In a bowl, combine the sugar and cinnamon.
  3. In another bowl, combine the flour, baking powder, baking soda, nutmeg and salt.
  4. In a third bowl, cream the butter, oil and brown sugar with an electric mixer. Add the egg and beat until smooth. At low speed or using a wooden spoon, stir in the flour mixture alternately with the yogurt until smooth.
  5. Spoon the batter into a pastry bag fitted with a plain tip. Pipe the batter into each cavity of the pan.
  6. Bake for 7 minutes or until a toothpick inserted into the centre of a doughnut comes out clean. Unmould onto a parchment paper-lined wire rack. While still hot, coat with the cinnamon mixture. Return to the rack and let cool.
  7. Serve with the warm chocolate sauce.

Recipe courtesy: Chef Ricardo

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