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Recipes

Chef V’s Truffle Parmesan Popcorn

BT Montreal | posted Tuesday, Feb 27th, 2018

Ingredients:

  • 1 bag microwavable popcorn, popped (fat free ones with the least amount of flavour)
  • ¼ cup truffle oil
  • ¼ cup olive oil
  • 1 cup parmigiano Reggiano, freshly grated
  • ¼ cup parsley, finely chopped
  • 1 tsp. salt
  • Freshly cracked pepper

Directions:

  1. Place the popcorn in a bowl and add in the truffle and olive oil.
  2. Toss together to get all the popcorn coated.
  3. Add in the parmigiano, parsley, salt and a generous amount of freshly cracked pepper.

Chef Derek Curzi’s Short Ribs

BT Montreal | posted Friday, Feb 23rd, 2018

Ingredients:

  • 5lbs short rub of beef
  • 1L red wine
  • 2tbsp dijon msutard
  • 150ml steak spice
  • 2 bay leaves
  • 10L beef stock
  • 1tbsp paprika
  • 1tbsp garlic powder

 

Directions:

  1. Rub mustard and dry ingredients on both sides of your meat, place in roasting pan and sear in oven at 450 degrees for approximately ten minutes until nice and brown.
  2. Add liquid in the roasting pan and cooked covered at 350 degrees for three hours

Chef Natalia Machado’s Perfect Meatballs

BT Montreal | posted Wednesday, Feb 21st, 2018

Ingredients

500 grams ground beef

1 large onion

2 garlic cloves

1 teaspoon salt

2 teaspoon Parsley

1 teaspoon ground pepper

1/2 cup milk

1 cup bread crumbs

2 eggs

Directions

1.  Grate garlic and onion

2. Mix all Ingredients together

3. Shape into baseball size balls

4. Place in desire oven safe dish

5. Dress with favorite tomato sauce, drizzle of olive oil and lots of Parmesan

6. Cooked cover for 20-25 minutes at 350*F

7. Finish with extra Parmesan and ENJOY!

Benjamin’s Sourdough Bread

BT Montreal | posted Monday, Feb 19th, 2018

Ingredients:

  • Flour 425g
  • Water 325g
  • Salt10g
  • Sourdough 125g
  • Seaweed mix 4g (optional)

 

 

Directions: 

  1. Mix everything but the salt
  2. Rest 45 min
  3. Add salt
  4. Fold every hour
  5. Ferment for 4 hours
  6. Shape the dough
  7. Bake 500°f in pre heated pan with lid for 45 min
  8. Take lid off let bread color

Chef Ricardo’s Mi Kyum Kim’s Kimchi Salad

BT Montreal | posted Wednesday, Feb 14th, 2018

Ingredients:

Cabbage

  • 5 cups (500 g) napa cabbage, cut into bite-sized pieces inch (1 cm) wide
  • 1 tbsp salt

Dressing

  • 5 cups 2 tbsp Korean chili powder (gochugaru), or to taste (see note)
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sugar
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp (15 ml) fermented shrimp paste (optional)
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • 2 green onions, chopped

Directions: 

Cabbage

  1. In a large bowl, combine the cabbage and salt and

toss well. Let rest for 30 minutes or until the cabbage

has wilted.

Dressing

  1. Meanwhile, in another large bowl, combine all theingredients except the green onions.
  2. Rinse and drain the cabbage under cold runningwater for 30 seconds. Gently squeeze to removeexcess water. Add the cabbage and green onions

    to the dressing. Toss to coat.

Chef Ricardos’ Quick-Pickled Bean Sprouts

BT Montreal | posted Wednesday, Feb 14th, 2018

Ingredients:

  • 4 cups (300 g) bean sprouts
  • 2 tsp toasted sesame seeds
  • 2 tsp brown sugar
  • 2 tsp (10 ml) toasted sesame oil
  • 2 tsp (10 ml) mirin
  • 1 tsp (5 ml) rice vinegar
  • 1 green onion, chopped

Directions: 

  1. In a pot of boiling water, blanch the bean sprouts for 1 minute. Drain.
  2. In a bowl, whisk together the sesame seeds, brownsugar, sesame oil, mirin and rice vinegar. Add the

    sprouts and toss to coat. Sprinkle with the green onion.

Chef Ricardo’s Gochujang Sauce

BT Montreal | posted Wednesday, Feb 14th, 2018

Ingredients:

  • ¼ cup (60 ml) fermented chili paste (gochujang)
  •  2 tbsp (30 ml) plum syrup or brown sugar
  •  2 tbsp (30 ml) rice vinegar
  •  1 tbsp (15 ml) soy sauce
  •  1 tbsp toasted sesame seeds
  •  2 green onions, chopped

Directions: 

  1. In a bowl, combine all the ingredients. The sauce willkeep for 1 week in an airtight container in the refrigerator.

Chef Ricardo’s Quick-Pickled Shiitake Mushrooms

BT Montreal | posted Wednesday, Feb 14th, 2018

Ingredients:

  • 1 oz (30 g) dried whole shiitake mushrooms, stems removed
  • 2 tbsp (30 ml) mirin
  • 2 tsp (10 ml) toasted sesame oil
  • 1 tsp (5 ml) soy sauce

Directions: 

  1. In a saucepan, cover the dried mushrooms with
    water and bring to a boil. Cook for 1 minute. Drain
    and squeeze to remove excess water.
  2. On a work surface, thinly slice the mushrooms.
    In a bowl, toss the mushrooms with the
    remaining ingredients.
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