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Chef V’s Irish Shephard’s Pie

BT Montreal | posted Wednesday, Mar 14th, 2018

Braised Beef

  • 5k stewing beef cubes
  • 3 tbsp. olive oil
  • 1 large yellow onion chopped
  • 4 cloves of garlic, peeled and whole
  • 3 large carrots, diced
  • 1 can Irish red ale, or beer of your choice
  • ¼ cup fresh dill, chopped
  • ¼ cup parsley, chopped
  • 1L Beef Stock
  • Salt and Pepper to taste


Cheddar Mashed Sweet Potatoes

  • 1 ½ kg sweet potatoes
  • 3L chicken stock
  • 1 cup whole milk
  • ¼ cup butter, small cubes
  • 1 tsp, garlic powder
  • 1 cup sharp cheddar cheese, shredded (plus ½ cup to sprinkle overtop)


Braised Beef

  1. Pre-heat the oven to 350 degrees F.
  2. In a large cast iron pot warm the olive oil.
  3. Salt and pepper the beef cubes. Then brown them on all sides and set aside on a dish. Using the same pot cook the onions, garlic and carrots. Deglaze the pan with the Irish Beer. Add back the beef cubes, dill, parsley, and beef stock. Bring the liquid to a boil, cover and place into the oven for approximately 2 hours or until the meat can be pulled apart using a fork.
  4. Remove from the oven, cool down then strain (reserve 1 cup of the cooking liquid), shred the beef and combine with the carrots.

Mashed Potatoes

  1. Fill a medium sized pot with chicken stock. Peel and cube the sweet potatoes, place them into the stock. Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork tender. Strain the potatoes and transfer into a bowl.
  2. Mash the potatoes then add the milk, butter, garlic powder and cheddar cheese. Combine. Taste and season with salt and pepper if need be. Reserve.


  1. In a casserole dish, layer the braised beef and add 1 cup of the cooking liquid over top. Make sure the pan is evenly covered with the beef mixture. Then place the mashed sweet potatoes over top. Cover with aluminum foil.
  2. Place into the oven and bake for 20-25 minutes. Remove the aluminum paper, add the extra cheddar cheese and broil for an extra 5 minutes to get a crispy-cheesy top.

Chef V’s Lime & Mint Gin Spritzer

BT Montreal | posted Wednesday, Mar 14th, 2018


  • 1 cup fresh mint leaves
  • 4 tsp. simple syrup
  • 2 limes, thinly sliced
  • 1-2 ounces of gin (per glass)
  • 1 cucumber, diced finely
  • 4 cans of club soda


  1. In each glass combine ¼ cup of mint leaves, 1 tsp. of simple syrup, ½ a lime and 1-2 ounces of gin.
  2. Crush the ingredients using a wood spoon to release their flavours.
  3. Fill the glass with ice then fill with club soda.
  4. Sprinkle a handful of cucumber over top.

Ricardo’s Squash and Bacon Pita Pizzas

BT Montreal | posted Monday, Mar 12th, 2018

Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4



  • 1 can (14 oz/398 ml) diced tomatoes
  • 3 tbsp (45 ml) vegetable oil
  • 1 garlic clove, chopped
  • 1/2 tsp red pepper flakes


  • 2 cups (500 g) butternut squash, peeled and cut into
    half-moon slices inch (5 mm) thick
  • 1/4 lb (115 g) slab bacon, diced
  • 4 thick Greek-style pitas, about 7 inches (18 cm)
    in diameter
  • 1/4 cup (20 g) freshly grated Parmesan cheese



  1. Place all the ingredients in a bowl. Using a potato masher,
    crush the tomatoes into a smooth purée. Season with salt
    and pepper.


  1. With the rack in the middle position, preheat the oven
    to 425°F (220°C). Line a baking sheet with a silicone mat
    or parchment paper.
  2. On the prepared sheet, toss the squash and bacon with
    a drizzle of olive oil. Season with salt and pepper. Bake for
    20 minutes or until the squash is cooked through. Set the
    mixture aside in a bowl and remove the silicone mat or
    parchment paper. Adjust the oven temperature to
    450°F (230°C).
  3. Place the pitas directly on the baking sheet. Spread with
    the sauce and top with the squash and bacon. Sprinkle
    with the cheese and season with pepper.
  4. Bake for 8 minutes or until the pitas are golden brown.

Chef Samantha’s Women’s Day-themed Recipes

BT Montreal | posted Wednesday, Mar 7th, 2018


Sponge Cake:

In one bowl:

  • 8 egg whites with 2 teaspons Cream of Tartar

In another bowl:

  • 8 egg yolks
  • 8 oz sugar
  • 6 oz canola oil
  • 6 oz water
  • 1 grated lemon
  • 16 oz flour
  • 4 teaspoons magic
  1. Combine both bowls and pour in an ungreased baking pan for 50 minutes to an hour at 350 degrees.
  2. Remove from the oven and let cool.

Lemon Custard:

  • 750 ml milk
  • 2 chunks of lemon peel

(warm together over heat in a small pot)

  1. In another pot, mix 3 eggs, 6 tablespoons sugar and 6 tablespoons flour and mix together.
  2. In a bowl, whip 500 ml of whipped cream.
  3. Remove lemon chunks from the milk that was heated and add to the other pot over heat and stir till thick for about 5 minutes.
  4. Pour all this mixture in a bowl and let cool completely.
  5. Once cool, mix with the mixer for a couple of minutes and add 250 ml of whipped cream and stir.  Add half a can of chopped pineapple without the juice and mix well together.
  6. Keep the juice of the pineapple and add ½ glass of water to wet a little bit the sponge cake on each layer.

Assembling Directions:

  1. Cut sponge cake in 3 layers.
  2. Take one layer to cube it all up. Remove the crust.
  3. With a tablespoon, drip some pineapple and water mixture on the sponge cake very lightly to make it moist.
  4. Spread creamy lemon custard on the inside and all over the outside of cake and decorate with the cubed sponge cake.
  5. Sprinkle icing sugar and decorate with remaining whipped cream.

Non-Alcoholic Mimosa:

  1. One part “lime and mint kombucha” and 2 parts orange juice

Natalia Machado’s Preserved Nectarine Cups

BT Montreal | posted Monday, Mar 5th, 2018


  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon corn starch
  • 2 cups milk


  • 3 egg whites
  • ½ cup sugar
  • 1 pinch salt

To assemble:

  • 1 can homemade or store bought halved nectarine or prune preserves
  • 1 package of maple butter cookies, crushed into a thick crumble



  1. Bring milk to a boil. In a separate bowl, mix egg yolks, sugar, vanilla and corn starch. Add boiling milk while stirring. Bring mixture back to the pot and cook, stirring over low heat until it thickens. Let cool completely.
  2. In bowl of a mixer whisk egg whites with salt until soft peaks for. Slowly sprinkle the sugar while whisking to for a set merengue. Place in a piping bag and set aside.
  3. Assemble the cups: Place 2 tablespoons of the cookie crumble on the bottom of the glass or ramekin. Top with 2 tablespoons of vanilla pastry cream followed by 3-4 halves of the chosen preserve. Top with tall dollops of Merengue and if desire, torch the peaks as a final touch.

Chef Erica’s Savoury Pies

BT Montreal | posted Friday, Mar 2nd, 2018

Simple pie crust

  • 1¼ cup all purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1½ tablespoon olive oil
  • ½ cup cold unsalted butter cut into smaller pieces
  • 1 teaspoon vinegar (I recommend white or apple cider vinegar)
  • 2 tablespoons cold water
  1. Mix together all of your dry ingredients and then add in your olive oil and mix thoroughly.
  2. Then add in your butter, and either using a pastry cutter, an electric mixer, food processor, or your hands mix together.
  3. Once your mixture has an even crumbly add in your liquid ingredients. Mix until the liquid ingredients are just mixed. You should be able to pick up a piece of dough and squeeze it in your hand. If the mixture holds together when you squeeze a piece in your hand. If not then add a little water and mix until it reaches this conditions.
  4. Chill for at least 45 minutes.


Potato and Salami Rosette

  • 1 batch of the simple pie crust
  • a little flour for dusting your work surface
  • 1-2 potatoes thinly sliced (I recommend using a mandoline)
  • sliced salami cut in half (I used spicy salami but use regular salami if you’d like)
  • some thinly sliced onion (Once more I recommend using a mandoline)
  • 1 egg
  • 2 teaspoons of water
  • salt and pepper to taste
  1. Roll out your pie crust and cut into strips that are about 2 inches vertically.
  2. Place one slice of potato then one slice of salami. Repeat this pattern until you filled the strip then add on some sliced onions.
  3. Fold the dough half way up and roll it horizontally.
  4. Make egg wash by simply whisking together the egg and the water.
  5. Place rosettes in a greased muffin tin and brush with the egg wash.
  6. Bake at 375° Fahrenheit until golden brown.


Caramelized Onion and Olive Hand Pies

  • 1 batch of the simple pie crust
  • a little flour for dusting your work surface
  • 3-5 sliced onions
  • 1 tablespoon oil
  • 1 tablespoon butter
  • kalamata olives roughly chopped
  • grated parmesan
  • 1 egg
  • 2 teaspoons water
  • salt and pepper to taste
  1. To caramelize your onions heat up the oil and butter in a sauté pan. Once the oil and butter are warm add in your onions and sauté them on medium-low heat. Make sure to not burn them.
  2. Add in the salt and pepper to taste. Continue cooking until the onions are golden brown. Let this mixture cool and then mix in the chopped olives.
  3. Roll out the dough and cut it out into circles. You’ll need two for each hand pie. Then take a circle of dough and add a spoon of the caramelized onion and olive mixture.
  4. Add a sprinkling of parmesan and brush the edges of the circle with water.
  5. Place another circle of dough on top and press them together. Using a fork press the edges together and cut a slit in the top.
  6. Mix the egg and the water together to make the egg wash. Brush the egg wash on top and sprinkle on a little more parmesan on top.
  7. Bake at 375° until they’re golden brown.


Caprese Tart

  • 1 batch of the simple pie crust
  • a little flour for dusting your work surface
  • 2-4 thickly sliced tomatoes
  • Grated cheese of your choice (I used friulano cheese)
  • basil leaves
  • olive oil
  • balsamic glaze
  1. Roll out your pie crust and place in a tart pan. Prick the crust with a fork place a piece of parchment on top and put in dried beans or dried rice.
  2. Bake at 375° until the crust is almost all the way done.
  3. Add in the cheese and then layer in the sliced tomatoes and basil leaves.
  4. Drizzle a little olive oil on top and bake at 375° until the crust is golden.
  5. Drizzle on some of the balsamic glaze and serve

Chef V’s Mini Shrimp Ceasars

BT Montreal | posted Tuesday, Feb 27th, 2018


  • Montreal Steak Spice for the rim of the glass.
  • 1 lemon, juiced
  • 1L Clamato Juice
  • ¼ cup Worcestershire sauce
  • 2 tbsp. sriracha sauce (or less depending on how spicy you like it)
  • ¼ cup pickle juice
  • ½ cup vodka
  • 12 U6-8 shrimp, shell off, deveined, tail on


  1. In a pan on medium high heat warm the olive oil Salt and pepper the shrimp. Sear about 2 minutes per side. Remove from the pan and reserve on the side.
  2. In a bowl squeeze the lemon juice. In a separate bowl add in the steak spice. Dip the rim of the glass in the lemon juice then on the steak spice.
  3. In a jug mix together the clamato juice, Worcestershire sauce, sriracha sauce, pickle juice. At the bottom of every glass place the desired amount of vodka. Then add in the clamato juice mixture. Stir together.

Chef V’s Sesame Chicken Tacos on Naan Bread

BT Montreal | posted Tuesday, Feb 27th, 2018


  • 12 mini naan breads
  • 2 cups shredded chicken breast (or meat of your choice; beef, duck, pork)
  • ½ cup garlic hoisin sauce
  • ¼ cup sesame seeds (extra for garnish)
  • ¼ cup fresh chives, finely chopped
  • 1 tsp, sriracha sauce
  • 1 large cucumber thinly sliced

Pickled Carrots

  • 2 cups shredded carrots
  • ½ cup rice wine vinegar
  • 1 tbsp honey

Fig Mayo

  • 1 cup mayonnaise
  • ¼ cup fig jam
  • Freshly cracked pepper


  1. In an airtight container place the carrots, then add in the rice wine vinegar and the honey. Mix together and store in the fridge 3 hours or overnight to marinate and pickle the carrots.
  2. Pre-heat the oven to 375 degrees F.
  3. Wrap the naan breads in aluminum foil and drizzle some olive oil over top. Seal them and place into the oven for 12-15 minutes until the breads are warmed through.
  4. In a bowl, place about 1 tbsp. Of the chicken mixture, add in the hoisin sauce, sesame seeds, fresh chives, and sriracha sauce. Combine.
  5. In a separate bowl combine the mayonnaise, the fig jam and a generous amount of freshly cracked pepper.
  6. Assemble the tacos by spreading some of the fig jam in the naan bread, then add the chicken mixture, the sliced cucumbers, the shredded carrots and close using a bamboo toothpick to make sure they stay closed. Garnish with same extra sesame seeds.
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