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Recipes

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!

Steve Gill’s Slow Cooker Tips

BT Montreal | posted Friday, Oct 20th, 2017

  1. Quickly sear your meat in a hot pan before putting it in a slow cooker. This will bring out more flavours in the meat.
  2. Use less expensive cuts of meat, like briskets, chicken thighs, pork shoulder in your slow cooker. These tougher cuts have a lot of flavour and become fall off the bone tender once cooked.
  3. Trim excess fat from larger cuts of meat before cooking. By trimming it first, you won’t have as much fat in the cooking liquid once the meat is done.
  4. Don’t add too much liquid to your slow cooker–juices will naturally come out of meats and veggies while they are cooking. And because slow cookers have tight lids, none of this liquid will evaporate..
  5. Use your slow cooker as a warmer on a buffet table. It’s a great way to keeping your slow cooker meals warm while serving a crowd.
  6. Don’t forget drinks! Use your slow cooker like a punch bowl, by keeping hot drinks hot when serving a crowd. Serve your favorite hot beverage (mulled apple cider, Mexican hot chocolate) right out of the pot!
  7. Avoid temptation and keep the lid on! Every time you remove the lid of your slow cooker, you release heat, which means your meal will take longer to cook.
  8. Just turn it on in the morning! Prepare your slow cooker ingredients the night before and put the prepared slow cooker pot in the fridge. In the morning, take the pot out of the fridge and leave it at room temperature for a bit (30 minutes to an hour), to take the cold edge off. Then just turn it on and let it do its work while you’re at work!

Courtesy: Steve Gill, Chief Recipe Officer, Quesada Burritos and Tacos

Quesada’s At-Home Pulled Pork Carnitas Recipe

BT Montreal | posted Friday, Oct 20th, 2017

Ingredients:

  • 3 lb boneless pork shoulder
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 Tbsp minced canned chipotle in adobo sauce
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup orange juice
  • ½ cup water

Directions:

  1. Mix together all ingredients, except for the pork shoulder, in a slow cooker.
  2. Add pork shoulder and ladle some of the spice mixture over pork to cover.
  3. Place lid on slow cooker, set on low and cook for 8 hours.
  4. Once cooked, remove pork onto a rimmed baking sheet, and shred with 2 forks.
  5. Add some of the slow cooker liquid back into the shredded meat, if desired.

 

Courtesy: Steve Gill, Chief Recipe Officer, Quesada Burritos and Tacos

Jessica Coll’s Mini-Meatloaves for Toddlers

BT Montreal | posted Tuesday, Oct 17th, 2017

Meatloaf Ingredients:

  • 1.3 lbs (600 g) ground beef
  • ¾ cup onion, chopped (1 small onion)
  • 1 cup leek, chopped (1 leek)
  • ¼ cup green onions, chopped (3 green onions)
  • 1 egg
  • ½ cup almond flour (optional)
  • 1 tsp basil, dried
  • 1 tsp thyme, dried
  • 1 tsp oregano, dried
  • 1 tsp sage, dried
  • ½ tsp pepper
  • 1 tsp garlic powder

Homemade Ketchup Ingredients:

  • 3 medjool dates
  • 1 ½ cups tomatoes, diced
  • 1/8 cup apple cider vinegar
  • 1 clove garlic, minced
  • 1 tsp onion powder
  • 1/4 tsp dry mustard
  • 1/8 tsp allspice

Directions:

Preheat oven to 350F and line muffin tins. After that, add all ingredients for the meatloaves to a large bowl and mix to combine. Next, transfer the mixture among 12 muffin tins. Then, bake for 30 minutes. Meanwhile, you can make the homemade unsalted ketchup. Add all ingredients for the homemade ketchup to a blender and process until smooth. Then, transfer to a saucepan and simmer on low-medium for 20 minutes, uncovered. When the meatloaves are ready, let cool and then add the ketchup on top. Enjoy!

 

Jessica Coll’s Liver Pâté

BT Montreal | posted Tuesday, Oct 17th, 2017

Ingredients:

  • 4 tbsp coconut oil
  • 1 apple, peeled and sliced
  • 1/2 tsp allspice
  • 2 cloves of garlic, chopped
  • 1 small shallot, chopped
  • 1/2 lb liver, cut into cubes
  • 1 tbsp fresh thyme

Directions:

Place 2 tablespoons of coconut oil into a pan on medium heat. Add apple slices and allspice and cook until soft. Add garlic and shallot and cook for 3 minutes. Add liver, thyme, and 2 more tablespoons of coconut oil to the pan. Cook until liver is pink inside and no longer raw. Pour everything into a blender. Blend until smooth. Store in small jars. Spread on anything!

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