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Linguini aux fruits de mer with Razor clams, shrimp, and wilted arugula

BT Montreal | posted Wednesday, Mar 18th, 2015

Linguini aux fruits de mer with razor clams, shrimp, and wilted Arugula

Serves 6

Razor Clams:

  • 3/4         cup dry white wine
  • 1 1/2      Tbsp. extra virgin olive oil
  • Zest of 1/2 lemon
  • 1 1/2      tsp thyme leaves picked
  • 18           razor clams


In a large stockpot, combine white wine, olive oil, lemon zest and thyme.

Bring to a simmer, and then add the razor clams.

Cover, and steam just until the shells are opened.

Remove the clams from the pot to cool and continue to reduce the liquid by half; strain and reserve.

Remove the clams from their shells, trim and slice thinly on a bias.

Store the clams in the cooking liquid until ready to use.


  • 2              Tbsp. extra virgin olive oil
  • 4              cloves garlic, finely minced
  • 3/4         Tbsp. chili flakes
  • 24           shrimps, peeled and deveined
  • ½             lb. linguini, fresh or dry
  • 1/4         cup dry white wine
  • 1/2         cup chicken stock
  • 2              Tbsp. butter
  • 6              ounces arugula
  • 1/2         cup coarse sourdough breadcrumbs


Bring a large pot of salted water to a boil.

Heat olive oil in a large sauté pan over medium-low heat. Add the garlic and chili flakes and sweat for 2 minutes, just until the garlic is fragrant but not colored.

Add the shrimp, increase heat to medium and sauté for one minute.

At this point, add pasta to the boiling water and cook until al dente (approximately 8 minutes for dry and 4 minutes for fresh).

To the pan with the shrimp, add the white wine and reduce until almost dry.

Add chicken stock, return to a simmer, reduce by half and swirl in the butter to emulsify and make the sauce.

Toss to combine, and then add the razor clams, and arugula. Toss for another minute, until everything is well combined and arugula is wilted.

Strain the pasta, and toss into the sauté pan with sauce until well coated. Transfer to (6) warm pasta bowls and sprinkle the tops with the sourdough breadcrumbs; serve immediately.

Courtesy Maison Boulud


Mixed Berry Clafoutis

BT Montreal | posted Wednesday, Mar 18th, 2015

Mixed Berry Clafoutis

  • 1 T butter, softened
  • 3 T+ ¾ cup all-purpose flour
  • 4 eggs
  • ½ cup + 1 T sugar
  • 1 cup almond powder
  • 1 cup heavy cream
  • 1 cup whole milk
  • Zest of 1 orange
  • 3 cups berries (raspberries, blueberries, blackberries)
  • ¼ cup powdered sugar


Preheat the oven to 325⁰F.

Grease a 9-inch tart shell with the butter and dust with 3 T of flour.  Set aside.

In a medium mixing bowl, whisk together the eggs and sugar for 1 minute.

Add the almond powder and continue whisking.  Slowly add the remaining ¾ cup of flour.

Add the cream, milk and orange zest to the batter.

The batter can be made ahead and kept, covered, in the refrigerator overnight.

To bake, fill the tart shell with 1/4 –inch of the batter, place the tart shell on a cookie sheet tray and bake in the oven for 5-8 minutes or until the center is set.

Gently wiggle the cookie sheet tray and if the center of the batter doesn’t move very much, it is set.

Remove from the oven and arrange the berries in the tart shell.  Pour in the remaining batter and return to the oven to continue baking 25-30 minutes.

When the clafoutis is ready, it will be firm in the center.

Remove from the oven and set aside to cool completely.

To finish, dust generously with powdered sugar and serve with whipped cream or ice cream.

Courtesy Maison Boulud


Baked Root Vegetables “en Papillote” with Spicy Lime Yogurt

BT Montreal | posted Wednesday, Mar 18th, 2015

Baked Root Vegetables “en Papillote” with Spicy Lime Yogurt

Serves: 4


  • 4 small carrots
  • 3 baby red beets
  • 3 baby yellow beets
  • 2 small red onions
  • 2 bulbs fennel
  • 4 sprigs thyme
  • 4 cloves garlic, smashed
  • Salt and freshly ground pepper
  • Olive oil, for drizzling

Spicy Lime Yogurt:

  • 1 cup plain yogurt
  • 1 T olive oil
  • 1 tsp. cumin
  • 1 tsp. honey
  • ½ tsp. ground ginger
  • 1 tsp. ground sumac
  • Pinch red chili flake or cayenne pepper
  • Juice of 1 lime
  • Salt
  • 1 lb kale, thinly sliced in ¼-inch strips
  • 3 radishes, thinly sliced
  • 1 T chopped chives


Preheat the oven to 400⁰F.

On a large baking sheet lined with aluminum foil, arrange the carrots, red beets, yellow beets, red onions, fennel, thyme and garlic.

Sprinkle with salt and freshly ground pepper and drizzle generously with olive oil.

Lay another sheet of aluminum over the top and pinch at the corners and sides to seal the aluminum.

Bake in the oven for 45 minutes.

In a medium mixing bowl, combine the yogurt, olive oil, cumin, honey, ginger, sumac, red chili flake and lime juice. Season to taste with salt.

After 45 minutes, remove the tray of vegetables from the oven and set aside to cool for 10 minutes.

Remove the top piece of aluminum, and peel away the skin from the beets, carrots, and red onion.

Cut each vegetable into quarters.

To serve, dress the kale with the Spicy Lime Yogurt and divide between four plates creating a mound in the center. Lay the vegetables around the kale, alternating colors, and drizzle the vegetables lightly with the Spicy Lime Yogurt. Top the salad with thinly sliced radish and chopped chives.

Courtesy Maison Boulud


Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

fried chicken

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken


  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes


Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil


  • 8 leaves fresh basil
  • Vegetable oil


Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise


  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey


Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.


Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

Panthere Verte Hummus

BT Montreal | posted Monday, Mar 16th, 2015


  • Chick peas 1kg (or soak 500gr of dry chick peas over night and cook till soft)
  • Tahini 300gr
  • Extra virgin Olive oil 1/3cup
  • Lemon Juice 1/4cup
  • Unrefined Sea Salt 1TBS
  • Black Pepper 1/2 tsp
  • Filtered water 2cup (adjust consistency to you needs)


Put chick peas in food processor and start mixing.

Add water and tahini and let it spin for about a minute.

Add the rest of the ingredients and let it spin for a couple more minutes.

Check consistency and add water according to desired texture.

To present spread on a plate using a spoon and rotating it to create a nice even “crater”

Then you can add whatever you choose as a “filler”

Example for garnishing options:

  • Roasted veggies
  • Mushrooms sauce
  • Caramelized onions
  • or the traditional olive oil and paprika

Courtesy La Panthere Verte



Green Panther granola

BT Montreal | posted Monday, Mar 16th, 2015


  •  1.5 kg rolled oats
  • 100 g whole wheat flour
  • 8 g ground cinnamon
  • 360 g pure maple syrup
  • 200 g sunflower or other light oil
  • 100 g raw almonds
  • 100 g raw walnuts
  • 100 g raw pumpkin seeds
  • 100 g coconut chips or shredded coconut
  • 100 g dark chocolate chips


Preheat oven to 300 degrees F.

In a large bowl mix the oats, flour and cinnamon.

In a smaller bowl, whisk the maple syrup and oil until completely emulsified and mix into the dry ingredients.

Next, mix in the nuts and seeds and spread granola on a parchment paper lined baking sheet.

Bake for 10 minutes, remove tray from oven, mix the granola on the baking sheet and continue to bake for another 10-15 minutes or until golden.

Remove granola from the oven and allow it to cool, then mix in the coconut and chocolate. And you’re done!

Courtesy La Panthere Verte



Cashew cheese

BT Montreal | posted Monday, Mar 16th, 2015

Cashew cheese recipe:


  • Water 6 cups
  • Cashews, ground 4 cups
  • Lemon Juice 6 tbsp.
  • Garlic Powder 1 tsp
  • Onion Flakes 1 tsp
  • Olive Oil 1 tsp
  • Liquid Smoke ½ tsp
  • Nutritional Yeast ½ Cup
  • Salt 3 tsp
  • Agar Powder 2 tbsp.


Boil water, whisk in agar agar powder. Simmer for 5 minutes.

Add all other ingredients and whisk together well.

Pour into a 9″ loaf pan and refrigerate overnight.

By La Panthère Verte




Vegan Cashewy cookie recipe

BT Montreal | posted Monday, Mar 16th, 2015

Cashewy cookie recipe:


  • 130g extra virgin coconut oil, melted
  • 130g vegan kefir or yogurt
  • 240g unrefined cane sugar
  • 10g pure vanilla extract
  • 290g unbleached all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 100g raw cashews, chopped
  • 75g dried cranberries
  • 50g toasted coconut chips



Preheat oven to 350 degrees F.

In a small pot, heat coconut oil over low heat until melted. Transfer oil to large bowl and add the kefir, sugar and vanilla. Whisk to emulsify.

Mix in the flour, baking soda and salt and stir until a thick batter forms. Fold in the cashews, cranberries and coconut chips.

Scoop 12 cookies onto a baking sheet and flatten cookies to about 1/2″ in thickness.

Bake for 10 minutes.


By La Panthère Verte




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