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Recipes

Chef Ricardo’s Pork Bulgogi

BT Montreal | posted Wednesday, Feb 14th, 2018

Ingredients:

  • 2 tbsp (30 ml) fermented chili paste (gochujang)
  • 2 tbsp (30 ml) toasted sesame oil
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) plum syrup or brown sugar
  • 1 tbsp toasted sesame seeds
  • 1 tbsp finely chopped ginger
  • 4 garlic cloves, finely chopped
  • 1 onion, cut into wedges ½ inch (1 cm) thick (leaving root ends intact)
  • 2 pork tenderloins, each about ¾ lb (340 g), cut into slices ¼ inch (5 mm) thick
  • 2 green onions, thinly sliced
  • Boston lettuce leaves, as desired

Directions: 

  1. In a glass dish or large sealable plastic bag, combine the
    chili paste, sesame oil, soy sauce, brown sugar, sesame seeds,
    ginger and garlic. Add the onion and meat and stir gently.
    Cover the dish or seal the bag and let marinate for 2 hours in
    the refrigerator.
  2. Preheat a cast iron grill pan until very hot. Oil the pan. Grill
    a third of the meat and onion at a time until marked on both
    sides. Add oil, if needed. Garnish with the green onions and
    serve wrapped in lettuce leaves.

Chef V’s Broccoli & Cheddar Fritatta

BT Montreal | posted Tuesday, Feb 13th, 2018

Ingredients:

  • 10 large eggs
  • ½ cup whole milk
  • 1 tsp. garlic powder
  • 2 tbsp. parsley, finely chopped
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 cup sharp cheddar cheese, grated
  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cups broccoli florets, thinly sliced

Directions: 

  1. Preheat the oven to 425 °F.
  2. In a large bowl, whisk together the eggs, milk, garlic powder, parsley, salt and pepper. Then whisk in the cheese, reserving a handful for later.
  3. In a cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat. Add the onion and cook until the onion is tender and translucent, about 4 to 5 minutes.
  4. Add in the broccoli and cook until it is fork tender about 3-4 minutes. Remove the pan from the heat and pour the egg mixture over. Stir together so all the ingredients are properly dispersed.
  5. Sprinkle the frittata with the remaining cheese.
  6. Put the pan in the oven and bake for 10-12 minutes until the top is golden and the frittata is firm and set in the center.
  7. Once the frittata is done baking, let it rest for 5 minutes. Then slice it into 8 portions.

Chef V’s Coffee & Cream Bread Pudding

BT Montreal | posted Tuesday, Feb 13th, 2018

Ingredients:

  • 6 cups coffee and cream bagels or your choice of flavored bread, cubed
  • 6 large eggs
  • 1 ½ cups 35% whipping cream
  • 1 cup 2% milk
  • ¼ cup espresso
  • 2 tbsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg (freshly grated is best)
  • ¼ cup maple syrup
  • ¾ cup granulated sugar
  • 1 cup freshly whipped cream

Directions: 

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, whisk together the eggs, whipping cream, milk, espresso, vanilla extract, cinnamon, nutmeg, maple syrup and sugar.
  3. Grease eight small ramequins. Arrange the bread cubes making sure the corners are filled.
  4. Pour the egg mixture over the bread. Let it stand about 5 minutes until the liquid is mostly absorbed, gently tossing it from time to time to make sure that the cubes of bread are filled with liquid.
  5. Arrange the ramequins in a 2 inch roasting pan. Place the ramequins and pour boiling water about ¾ of the way up.
  6. Place into the oven uncovered for about 25-30 minutes or until the middle is set and the top is golden. Cool before serving. Store in the fridge and enjoy up until 2 days later.
  7. When you are ready to serve place a dollop of whipped cream over top and enjoy!

Chef Erica’s Truffles

BT Montreal | posted Monday, Feb 12th, 2018

Valentine Truffle Recipes

Base White Chocolate Ganache

  • 1 cup heavy cream
  • 3 cups of white chocolate chopped

Base Dark Chocolate Ganache

  • 1 cup heavy cream
  • 2 cups of dark chocolate chopped
  1. Heat cream in microwave until it simmers (1-2 mins)
  2. Mix in chocolate off heat until melted and well mixed.

 

Rainbow White Chocolate Truffles

  • 2/3 of a batch of the white chocolate ganache
  • 1 cup of melted white chocolate
  • Food colouring (3 colours of your choice)
  • Rainbow sprinkles
  1. Separate the white chocolate ganache into 3 bowls.
  2. Mix a colour into each bowl to have 3 bowls of ganache with different colours.
  3. Put spoons of each flavour of ganache into a loaf pan and
  4. Swirl lightly to create a tie-dye affect and chill for at least an hour.
  5. Once chilled scoop and roll into being careful not to mix the colours.
  6. Coat in white chocolate and/or sprinkles.

 

Oreo Cheesecake Truffles

  • 1/3 batch of the white chocolate ganache
  • Crushed Oreos
  • 1 package cream cheese
  1. Mix all ingredients together and chill for at least an hour.
  2. Once chilled scoop and roll.
  3. Coat in chocolate and decorate with crushed Oreos.

 

Dark Chocolate & Salted Caramel Truffles

  1. Scoop out dark chocolate ganache and press in piece of salted caramel.
  2. Coat in chocolate & decorate.

Chef V’s Greek Style Hummus

BT Montreal | posted Monday, Jan 29th, 2018

Ingredients:

  • 2 packages of store bought roasted garlic hummus
  • 2 tomatoes, diced
  • 1 small cucumber, diced
  • 1 red onion, finely chopped
  • 1 container Kalamata olives (pitted)
  • 1 450g container feta cheese crumbles
  • 1 tsp fresh oregano, finely chopped
  • 2 tbsp. olive oil
  • Fresh sprinkle of pepper
  • Your favorite bag of corn chips

Directions: 

  1. On a large flat serving platter flatten the hummus and garnish with tomatoes, cucumbers, red onion, Kalamata olives, feta cheese, and fresh oregano. Then drizzle with olive oil and sprinkle freshly ground pepper over top.
  2. Serve alongside your favorite type of corn chip…enjoy!

Chef V’s Spicy Buffalo Chicken Meatballs

BT Montreal | posted Monday, Jan 29th, 2018

Ingredients:

  • 500g ground chicken
  • 1 cup Buffalo Sauce (1/2 cup in the meat mixture, the other ½ cup to toss)
  • ½ cup Tex-Mex grated cheese
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup parsley, finely chopped, (plus 2 tbsp.)
  • ½ cup breadcrumbs
  • 1 tsp garlic powder
  • 1 container Smokey Bacon Mayonnaise

 

Directions: 

  1. Pre-heat the oven to 375 degrees F.
  2. In a bowl, place the ground chicken then add ½ cup Buffalo sauce, grated cheese, chilli flakes, salt, pepper, parsley, breadcrumbs and garlic powder. Mix together.
  3. Roll into 1/2-inch mini meatballs and place them on a parchment lined baking sheet.
  4. Bake in the oven for 12-15 minutes until the meatballs are cooked thoroughly.
  5. In a clean bowl add the remaining ½ cup of Buffalo sauce. Remove the meatballs from the oven and then toss in the bowl then sprinkle with 2 tbsp parsley. Serve on a platter with bamboo skewers and the Smokey bacon mayo!

Abby Langer’s Pear Ginger Parfait

BT Montreal | posted Wednesday, Jan 17th, 2018

Ingredients:

  • 1 tablespoon butter
  • 2 packets SPLENDA® Stevia No Calorie Sweetener
  • 1 ripe pear cored and sliced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • cloves Pinch of ground
  • 1/2 cup large flake oats
  • 1/4 cup toasted sliced almonds
  • 1.5 cups plain lowfat Greek yogurt

Directions:

  1. In a frying pan, melt the butter over medium-high heat and stir in the SPLENDA® Stevia
    Sweetener.
  2. Add the pear slices and reduce heat to medium-low
  3. Sprinkle the pears with the ginger, cinnamon, and cloves. Stir to toss the pears with the
    spices, and continue to cook for 1-2 minutes on medium-low heat
  4. Add the oats and almonds to the pan, stirring to combine with the rest of the ingredients.
  5. Cook for another 2-3 minutes, stirring often, until pears are soft and the ingredients are
    incorporated
  6. Layer pear ginger crisp with yogurt in three cups or bowls, and serve.

Carrot recipes from chef Dino Luciano

BT Montreal | posted Tuesday, Jan 9th, 2018

CARROT CUCUMBER SALAD:

  • Heirloom carrots peeled
  • Small diced cucumber
  • 1 can coconut milk
  • 1 tbsp peanut butter
  • roasted peanuts
  • 1/2 tsp smoked salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 tbsp chopped coriander
  • 1 tbsp tamari
  • 1 tbsp sesame oil

Directions: 

  1. Cook coconut milk in pot on medium.
  2. Add roasted peanuts, spices, tamari & sesame oil, peanut buttercook until desired thickness.
  3. Allow sauce to cool.
  4. Toss carrots & cucumber in peanut sauce.

 

CARROT GINGER SOUP:

  • 10 roasted carrots
  • 1/2 roasted white onion
  • 1 celery stick
  • 5 roasted garlic cloves & 1 tbsp garlic powder
  • 1 tbsp pepper
  • 2 tbsp shaved ginger & 1 tbsp ginger powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup chopped dill
  • 2 1/2 cups of unsweetened almond milk
  • 1 cup coconut milk
  • Salt to taste

Directions: 

  1. Roast carrots, celery, onion, & garlic cloves in oven at 420F for 30 minutes, broil for 5.
  2. Purée in blender with almond & coconut milk until creamy smooth.
  3. Chop dill & add spices.
  4. Cook on low in pot for 45 minutes to reduce & marry flavors. Salt to taste.

 

CHAMPIGNON SCALLOPS BEURRE DE CAROTTE:

  • King trumpet mushrooms
  • Marinate in miso, mirin, tamari
  • Puréed steamed carrots
  • 1/2 lbs vegan butter
  • 1/2 cup coconut milk
  • 1 cup white wine
  • 1 tbsp chopped shallots
  • 2 chopped garlic cloves
  • salt & pepper to taste
  • Micro greens tossed in lemon & truffle oil

Directions: 

  1. Marinate for up to two hours, 1 inch thick cut trumpet mushroom “scallops” (10 count) in 1 cup miso broth, 1 tbsp mirin, 2 tbsp tamari.
  2. Roast carrots covered in oven at 350 F for 1 hour.
  3. Purée in blender with coconut milk.
  4. On medium heat, sauté onion & garlic, add white wine, reduce to half.
  5. Add butter until melted, then add carrot purée.
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