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Strawberry-Passionfruit Jam

BT Montreal | posted Wednesday, Sep 17th, 2014

(Serves 4 x 250mL jars)


  • 1kg hulled strawberries
  • 500g (2 1/2 c.) granulated sugar
  • 1 T. lemon juice
  • 2 passionfruits


  1. Prepare jars according to manufacturer’s instructions.
  2. Coarsely crush the strawberries with the sugar and lemon juice.
    The easiest (and most fun) way to do this is with clean hands.
  3. Cut open the passionfruit and use a spoon to remove the flesh and seeds; add to strawberry mixture.
  4. Bring to a boil over medium-high heat, stirring often, until setting point is reached.
  5. Remove from heat and stir for 5 minutes before ladling into prepared jars to within a 1/4″ of the rim.
  6. Seal and heat process 5 minutes.


Courtesy: Camilla Wynne, Preservation Society preservationsociety.ca

Roasted butternut squash and sweet pear soup

Cityline | posted Friday, Sep 5th, 2014


The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!

Roasted butternut squash and sweet pear soup 


  • 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
  • 3 shallots, quartered
  • 3 heirloom carrots, cut lengthwise and then in half
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup apple cider or water
  • 3/4 cup pear purée
  • Sour cream or Greek style yogurt for garnish


Preheat oven to 400F.

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

Quick summer salads and sides

BT Montreal | posted Monday, Jul 21st, 2014

Fresh Corn, Sugar Snap & Tomato Salad

  • 6 corn on the cob, cooked
  • 2 cups sugar snap peas, trimmed and sliced lengthwise
  • 3 cups mixed baby tomatoes, halved
  • handful of roughly chopped cilantro
  • handful of roughly chopped mint
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dried basil
  • lots of salt and freshly ground black pepper


1. Use a sharp knife to cut the corn off of the cob.

2. Place all the remaining ingredients in a large bowl and toss well.

A great side to serve with grilled fish or meats. Can be made several hours in advance. 

5-minute hummus

  • 4 (15.5- ounce) cans chickpeas, drained
  • 1-4 garlic cloves, to taste, peeled
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • Juice of 2 lemons, plus more to taste
  • 1 heaping tablespoon tahini
  • Kosher salt and freshly ground pepper
  • Za’atar (optional)


1. Rinse the chickpeas in a colander under cold running water.

2. Combine the chickpeas, garlic, olive oil, lemon juice and tahini in the bowl of a food processor and pulse until thoroughly combined.

3. Gradually add enough water, one tablespoon at a time, through the feed tube while pulsing to create the desired consistency.

4. Season generously with salt and pepper.

5. Transfer the mixture to a serving dish or container with a tight fitting lid.

6. To help preserve the hummus in the fridge, drizzle olive oil over the top and sprinkle with Za’atar.

Roasted Eggplant with Yogurt, Silan and Pomegranate

  • 1 eggplant, sliced widthwise into ¼ inch slices
  • 1 small red onion, thinly sliced
  • 4 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • One 5 ounce container Greek yogurt
  • 1 tablespoon finely chopped mint
  • 2 tablespoon finely chopped Italian parsley
  • Juice from 1 lemon
  • seeds from 1 pomegranate
  • 2 tablespoons silan (date syrup)
  • 1 teaspoon chili flakes, optional


1. Preheat oven 425 degrees.

2. Toss the eggplant and onions in the olive oil and season with salt and pepper.

3. Place on a parchment lined baking sheet.

4. Bake in oven 15 minutes, toss around, and bake an additional 10 minutes, until softened and golden.

5. Meanwhile, in a small bowl, stir together the yogurt, mint, parsley, and lemon juice.

6. Season with salt and pepper to taste.

7. Place the eggplant and onion on a serving dish.

8. Scoop the yogurt into the center of the dish, sprinkle with pomegranate seeds.

9. Drizzle with silan and chili flakes.

Courtesy The Modern Menu by Kim Kushner

Hummus Arancini

BT Montreal | posted Monday, Jul 21st, 2014


  • 2 cups water (500gr)
  • 200gr canned Italian crushed tomatoes
  • 200gr sun dried tomatoes
  • 350gr Arborio rice
  • 4 tablespoons Romano cheese
  • 4 tablespoons butter
  • 2 eggs
  • 4 tablespoons Sabra Hummus


1. In a pot, bring the water to a boil, add sun dried tomatoes, crushed tomatoes.

2. Let the sun dried tomatoes come to full hydration then add the rice and butter. Set on a medium heat uncovered and simmer for 20 to 25mins, until rice has absorbed all of the liquid.

3. Transfer the rice to a bowl and let cool. Once cooled add the eggs, the Romano cheese and the hummus and mix in the cooled preparation.

To shape:

4. Once all the mixture is well combined and cooled take the equivalent of a tablespoon in your hands and shape the rice into a sphere.

5. Dredge the hummus arancini in chickpea flour (200gr), and then roll them in eggs (3, beaten), then in breadcrumbs (200gr).

6. Fry the arancini at 350°f for up to 5mins or until golden brown … In a good vegetable oil.

Little tricks:

• Always keep a little bowl nearby when shaping these, they do tend to stick and by wetting your hands a little this will surely facilitate the shaping step.

• Once fried they can be frozen, just reheat in a 300°f oven for approximately 15mins or until nice and warm in the centre!

Hummus dipping sauce:


  • Equal parts of mascarpone to Sabra hummus
  •  Zest of one lemon and juice
  • Extra virgin olive oil

5 ways to make the best s’mores ever + our fave recipes

Suzanne Gardner | posted Monday, Jul 21st, 2014


Soft, gooey marshmallows. Sweet, melted chocolate. Crispy, honeyed cookies. When it comes to everyone’s favourite campfire treat, some might wonder why you’d mess with perfection, but we’re always interested in pushing the boundaries of deliciousness! If you want to make your s’mores extra special this summer, check out our five ways to update this classic dessert.

Chocolate: To make great s’mores, you’ve got to start with great chocolate. Hershey’s is a great, affordable choice, but we also love splurging on gourmet brands like Ghiradelli. For a fun flavour boost, try using flavoured or filled chocolate such as peanut butter chocolate (or a peanut butter cup!), mint chocolate, caramel chocolate, or raspberry chocolate.

Cookies: Who says you have to stick with plain graham crackers? Try mixing things up a bit with chocolate graham crackers, or try using your other favourite cookies like peanut butter, gingersnaps, or even chocolate chip.

Fruit: We love the idea of adding sweet fruit to your s’mores! Strawberries, raspberries, or bananas would be obvious choices to pair with chocolate, but we think some fresh, summer peaches or juicy pineapple would also be delicious! Don’t have any fruit on-hand? A swipe of your fave jam would also be yummy!

Spreads: Nutella, peanut butter (or your fave nut butter), dulce de leche, lemon curd…any of your favourite spreads are totally fair game for trying out on your s’mores!

Toppings: Sometimes a little sprinkle of salt or cinnamon can go a long way! Toasted coconut or crushed nuts also add a nice crunchy texture and a big flavour punch.

With so many great options to add into your s’mores, we really don’t think you can make a bad combo! But if you need some help to push you in the right direction, here’s a few of our faves:

  • Strawberry banana s’more: Graham crackers + sliced strawberries + sliced bananas + chocolate + marshmallow
  • PB & chocolate s’more: Chocolate graham crackers + peanut butter cup  + sliced bananas + marshmallow
  • Mint chocolate s’more: Chocolate graham crackers + mint chocolate + marshmallow
  • Strawberry nutella s’more: Graham crackers + sliced strawberries + Nutella + marshmallow
  • Ginger peach s’more: Gingersnaps + sliced peaches + marshmallow
  • Chocolate salted caramel s’more: Chocolate graham crackers + dulce de leche + dark chocolate + sprinkle of salt + marshmallow
  • Lemon meringue s’more: Graham crackers + lemon curd + marshmallow
  • Tropical s’more: Graham crackers + toasted coconut + pineapple + marshmallow

What kind of s’mores will you be making ’round the campfire this summer? Share your fave combos in the comments below!

Quick Roasted Red Pepper Dip

BT Montreal | posted Thursday, Jul 17th, 2014

Makes 6 servings (1 1/2 cups / 375 mL)


  • 3 roasted red bell peppers, skins and seeds removed (see tip) 3
  • 3/4 cup feta cheese, drained and crumbled (about 6 oz/175 g) 175 mL
  • 1/2 tsp minced garlic 2 mL
  • 1/4 tsp hot pepper flakes 1 mL


  1. In a food processor or blender, purée peppers, feta cheese, garlic and hot pepper flakes. Chill before serving.
  2. To Roast Peppers: Heat barbecue or broiler; place peppers on grill or broiling pan and cook until skins turn black. Keep turning peppers until skins are blistered and black. Place roasted peppers in large pot with lid. Steam will make them sweat and skin will be easier to peel off.
  3. Let peppers cool. Remove stems, seeds and skin.
  4. In a food processor or blender, purée peppers, feta cheese, garlic and hot pepper flakes. Chill before serving.

Courtesy: Cookspiration

Smoked lobster, buttermilk, tomatoes and spruce

BT Montreal | posted Thursday, Jul 10th, 2014


• 2 lobsters (1 1/2 lbs each)
• 36 cherry tomatoes M. Legault
• 250 ml of buttermilk from Laiterie Chagnon
• 125 ml of 3.25% milk from Laiterie Chagnon
• 125 ml of 35% heavy cream from Laiterie Chagnon
• 6 g of salt
• 45 ml of spruce oil
• 15 ml high-quality white wine vinegar
• 1 g of finely grated fresh ginger
• 1 peeled shallot
• All-purpose flour (a sufficient quantity)
• 400 g of fresh red pepper juice
• 6 g of agar-agar
• Gorria pepper powder (a sufficient quantity)
• Canola oil (a sufficient quantity)
• 5 radishes
• 20 g of Daikon sprouts from Les Jardiniers du Chef
• Salt


1. The day before, using a mandolin, thinly slice the shallots. Add the shallots to the buttermilk and refrigerate.
2. The next day, in a saucepan, bring water to a boil. Salt water. Preheat the water to 85 ° C.
3. Detach the claws and tails of the raw lobsters. Using a spoon, remove the inside of the lobster heads. Refrigerate. Rinse the head and leg shells. Using scissors, cut everything into small pieces. Weigh the head and leg shells. Place everything in a vacuum-sealed bag . Add 500 ml canola oil for every 1 kg lobster shells portion. Vaccum seal the bag to a 100%. Remove the vacuum-sealed bag in another vacuum-sealed bag. Vaccum seal the bag to a 100%. Place the bag in water at 85 ° C and cook for 5 hours.
4. In a saucepan, bring the pepper juice to a boil. Off the heat, add the agar-agar and mix well with a whisk. Bring to a boil for 1 minute. Pour into a flat and wide container. Refrigerate.
5. In boiling salted water, cook the claws for 6 minutes and cool in ice water. If the tails contain coral, drain and refrigerate the coral. Insert wood sticks in the tails to keep them straight when cooking. In boiling salted water, cook lobster tails for 5 minutes and cool in ice water. Remove the lobster shells. Cut the tails into 1/2 inch slices. Smoke in the cold the various lobster for 40 minutes. Refrigerate.
6. Drain the shallots from the buttermilk and press to remove excess liquid.
7. Preheat deep fryer at 300 ° F.
8. In a mixing bowl, coat the shallots in flour. Sift to remove any excess flour. Fry until lightly browned. Drain on absorbent paper and salt. Book in a dry airtight container. In a mixing bowl, using a whisk, combine the buttermilk, milk, cream and salt.

Courtesy: Chef Guillaume Cantin from the 400 coups restaurant 

Nordic Shrimp Roll Salad

BT Montreal | posted Wednesday, Jul 9th, 2014


  • 1 Iceberg head, sliced 1 inch thick
  • 400g of Nordic shrimp
  • 3 radish, sliced thinly
  • 1 celery stalk, sliced thinly
  • 12 cherry tomatoes
  • Zest of 1 lemon
  • 4 slices of toasted brioche bread
  • Olive oil
  • Salt
  • Pepper
  • Spicy mayonnaise (Sriracha and mayonnaise)


Preheat oven at 230F. Thinly slice the bread, approximately 1/8 inch. Place on baking sheet and place in oven until they become golden.

Remove from oven and let cool. Reserve.

Thinly slice vegetables and the Iceberg head. Reserve.

In a small bowl, combine shrimp, lemon zest, a drizzle of olive oil, a dab of spicy mayonnaise, salt and pepper to taste. Reserve.

On a plate, place the inch thick slice of Iceberg. Add 100g of shrimp mixture. Garnish with radish, celery slices and cherry tomatoes. Add a few dabs of spicy mayonnaise, a drizzle of olive oil, salt and pepper. Top with brioche toast.

Yield: 4 servings / Prep time: 15 minutes  

Courtesy: Hakim Chajar

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