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Recipes

Grapefruit Spicy Maple Mojito

BT Montreal | posted Thursday, Sep 5th, 2013

Ingredients:

  • 1 1/2 oz Van Gogh BLUE Triple Wheat Vodka
  • 1/4 cup fresh squeezed pink grapefruit juice
  • 1 heaping tablespoon minced fresh coriander
  • 1 teaspoon maple syrup

Method: 

  1. In a shaker combine all ingredients above.
  2. Shake vigorously with ice.
  3. Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.

Courtesy of Nadia G – @bitchinkitchen / bitchinlifestyle.tv

Gazpacho

BT Montreal | posted Wednesday, Sep 4th, 2013

Ingredients:

  • 3 Medium Tomatoes
  • 2 Red Bell Peppers
  • 1 Large Cucumber
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1/3 cup Sherry Vinegar
  • 5 cups Tomato Juice
  • 1 tsp Tobasco
  • 8 Ice Cubes
  • Salt & Pepper

Method:

  1. Wash, core, and quarter the tomatoes and process them in a food processor. About 15-1 second pulses. There should be no big chunks, but still chunky like salsa. Place in a separate bowl.
  2. Wash, cut, and core the red bell peppers and process the same way. Remove and place together with the tomato.
  3. Wash and cut the cucumber and process the same way. Combine with the tomato and pepper mixture.
  4. Chop the onion and crush the garlic and process in the food processor. Combine with the tomato, pepper, and cucumber mixture.
  5. Add the vinegar, salt, pepper, Tabasco, and tomato juice to the mixture. Stir together. Add the ice cubes and stir. Cover and place in the fridge for 2 hours or up to 2 days before serving.
  6. Serve with garlic croutons and a drizzle of olive oil.

Courtesy of Jonathan Cheung – @Appetite4Books / www.AppetiteBooks.ca

Edamame Salad

BT Montreal | posted Tuesday, Sep 3rd, 2013

Ingredients: 

  • 2 Kirby cucumbers, cut crosswise at an angle into ¼-inch-thick slices
  • 1 cup thinly sliced radishes
  • 1 cup frozen shelled fava beans, thawed
  • 1 cup frozen shelled edamame, thawed
  • 3 tablespoons white vinegar
  • 1½ tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon black sesame seeds

Method:

  1. Combine the cucumbers, radishes, fava beans, and edamame in a medium bowl. Cover and refrigerate.
  2. Combine the white vinegar, olive oil, sugar, sesame oil, and sesame seeds in a small bowl and whisk together.
  3. Pour over the salad, toss, and serve.
  4. The dressing and the salad can be prepared and refrigerated, separately, up to 1 day in advance. Add the dressing to the salad just before serving.

Courtesy Kim Kushner – @kimkushcuisine www.kimkushnercuisine.com

Marinated Vegetable Salad

BT Montreal | posted Tuesday, Sep 3rd, 2013

Ingredients:

  • 1 pound haricots verts, trimmed
  • 4 carrots, peeled and cut into thin julienne
  • 2 cups sugar snap peas, trimmed
  • 1 cup frozen shelled edamame, thawed
  • 1 large bunch asparagus, trimmed and cut into 2-inch pieces
  • ½ small red onion, very thinly sliced
  • 3 tablespoons minced fresh ginger
  • ½ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Method: 

  1. Combine the haricots verts, carrots, snap peas, edamame, asparagus, onion, ginger, rice vinegar, sesame oil, salt, and pepper in a gallon-size resealable bag or a rigid container and seal.
  2. Marinate in the refrigerator for 1 hour or up to 1 week.
  3. Bring to room temperature before serving.

Courtesy Kim Kushner –@kimkushcuisine / www.kimkushnercuisine.com

Heirloom Tomatoes with Mint and Cilantro

BT Montreal | posted Tuesday, Sep 3rd, 2013

Ingredients: 

  • 6 heirloom tomatoes in a variety of shapes and colors, cut into ½-inch-thick slices
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped cilantro
  • 2 tablespoons minced red onion
  • 1 avocado, pitted, peeled, and cut into small cubes
  • 3 tablespoons extra virgin olive oil
  • Juice of ½ lemon
  • Splash white wine
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Method:

  1. Place the tomatoes and their juices in a serving bowl or on a serving tray.
  2. Scatter the mint, cilantro, and red onion over the tomatoes followed by the avocado.
  3. Drizzle the olive oil over, followed by the lemon juice and white wine.
  4. Season with the salt and pepper and toss well.

Courtesy Kim Kushner – @kimkushcuisine / www.kimkushnercuisine.com

Quebec Heirloom Tomato Salad

eliasmakos | posted Tuesday, Aug 27th, 2013

Ingredients:

  • 10 Quebec Heirloom tomatoes
  • 1 bunch arugula
  • 1 bunch dandelion
  • 1 tbsp of sliced chives 
  • 100 grams Romano cheese
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • salt and pepper to taste
  • ½ cup homemade breadcrumbs
  • 1 diced shallot

Method:

  1. Slice your tomatoes and place in a bowl add salt, pepper, chives and parsley
  2. Add extra virgin olive oil and red wine vinegar
  3. Add arugula and dandelion. Place on plate, sprinkle breadcrumbs all over and rasp Romano cheese to taste

Courtesy Chef Danny Smiles – @lebremnermtl / dannysmiles.com

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