1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Chef Ricardo’s Braided Plum and Cream Cheese Tart

BT Montreal | posted Tuesday, Sep 26th, 2017

Ingredients:

  • 1 piece flaky shortcrust pastry (see recipe posted at http://www.btmontreal.ca/recipes/)
  • 4 oz (115 g) store-bought or homemade cream cheese, softened
  • 1 egg, separated
  • 1/3 cup (70 g) sugar
  • 2 plums, pitted and thinly sliced

Directions:

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) square with a thickness of 1/8 inch (3 mm). Place the dough on a sheet of parchment paper.
  3. Using a knife, cut horizontal strips 3 1/2 inches (9 cm) long, at ½ -inch (1.5 cm) intervals all along the two opposite sides (left and right) of the dough. Set aside.
  4. In a bowl, whisk together the cream cheese, egg yolk and 2 tbsp of the sugar until smooth. Spread over the centre of the dough.
  5. In another bowl, toss the plums with 1 tbsp of the sugar. Place evenly over the cream cheese.
  6. Fold the strips over the filling, alternating left and right and overlapping to create a braid. Using a sliding motion, gently transfer the tart and parchment paper to a baking sheet.
  7. In a small bowl, beat the egg white with 1 tbsp of the sugar. Brush over the tart. Sprinkle with the remaining sugar.
  8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes before serving.

Chef Ricardo’s Skillet Apple Pie

BT Montreal | posted Tuesday, Sep 26th, 2017

Ingredients:

Crust

  • 2 cups (300 g) unbleached all-purpose flour
  • 1/4 tsp salt
  • 1 cup (225 g) cold unsalted butter, diced
  • 1/3 cup (75 ml) ice water
  • 1 tsp (5 ml) cider vinegar

Filling

  • 5 cups (600 g) peeled and cored Gala apples cut into ½-inch (1 cm) wedges
  • 5 cups (600 g) peeled and cored McIntosh apples cut into ½ -inch (1 cm) wedges
  • 3/4 cup (160 g) lightly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp (25 g) minute tapioca
  • Milk, for brushing

Directions:

Crust

  1.  In a food processor, pulse the flour, salt and butter until the butter forms pea-sized pieces. Add the water and vinegar. Pulse again until the dough just begins to form. Remove from the processor and shape into 2 discs. Cover with plastic wrap and refrigerate for 30 minutes.

    Filling

  2.  Meanwhile, in a large bowl, combine the apples, brown sugar and cinnamon. Set aside.
  3.  With the rack in the lowest position, preheat the oven to 425°F (220°C).
  4.  On a lightly floured surface, roll out the 2 discs to a thickness of about 1/8 inch (3 mm). Line a 10-inch (25 cm) cast iron skillet with 1 sheet of dough. Sprinkle the tapioca evenly over the pie shell, then add the apple mixture. Using a ½ – to ¾ -inch (1 to 2 cm) plain pastry tip, punch out five holes from the second sheet of dough. Place the shell over the apples and remove any excess dough. Fold the top shell between the bottom shell and the skillet, and pinch together to seal. Brush with milk.
  5. Bake for 45 minutes or until golden brown. Let cool. The pie will keep for 3 days at room temperature.

Chef Erica’s Healthy on the Go Breakfast Ideas

BT Montreal | posted Thursday, Sep 21st, 2017

Healthy breakfast cookies:

  • 1/2 cup almond butter
  • 1/2 cup melted coconut oil
  • 1 cup of brown sugar
  • 1/3 cup maple syrup
  • 1 cup oatmeal
  • 1 1/2 cup of flour (I mixed whole wheat & white)
  • 1 tbsp cornstarch
  • 3 tbsp milk
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp chia seeds
  • 1/2 cup chocolate chips

 

  1. Mix dry ingredients and wet ingredients separately and then incorporate.
  2. Bake at 350 degrees for about 10 minutes.

 

Western Omelette in a mug:

  • 2 eggs
  • Diced onion
  • Diced pepper
  • Diced ham or bacon (optional)
  • 1/2 tbsp milk
  • Salt & pepper to taste

 

  1. Using a microwave proof mug, spray with non-stick spray.
  2. Mix all ingredients & microwave for 1 min & 30 seconds more if needed.

 

Blueberry & banana mug cake:

  • 1 small ripe banana mashed
  • 1/3 cup pancake mix
  • 1/8 tsp baking powder
  • Blueberries
  • 1 tbsp milk
  • 1/4 tsp vanilla
  1. Using a microwave proof mug, spray with non-stick spray.
  2. Mix all ingredients & microwave for 1 1/2 minutes.

Poached Pear in a Red Wine Rosemary Broth garnished with a Citrusy Mascarpone BY: Samantha Calabrese, Grade 8 student at Rosemount High School

BT Montreal | posted Wednesday, Sep 13th, 2017

Recipe for pears:

5 Bosc pears

3 cups red wine (750 ml)

1 cup water

1 branch fresh rosemary

1/2 cup sugar

4 cinnamon sticks

8 whole anise stars

 

Mascarpone:

475g mascarpone cheese container

1 orange grated

1 lemon grated

3/4 cup confectioners’ sugar

 

Caramel:

1 cup sugar

1 cup water

1 vanilla bean

1/4 cup of butter

473ml container of 35% cooking cream

 

“Tuile” cookie:

3 large egg whites

3/4 cup confectioners’ sugar

1/2 cup all purpose flour

6 tbsp butter (no substitutions)

1/2 tsp vanilla extract

1/4 tsp salt

Directions:
1) Peel pears and cut slightly the bottom of the pear to make it flat.  Leave stem.
2) Put pears in a pot with 3 cups (750ml) of red wine plus a cup of water.  Pears have to be covered with liquid.  Add a branch of rosemary, 1/2 cup sugar, 4 cinnamon sticks, and the 8 whole anise stars.  Cook pears until tender.
3)  In a mixing bowl, mix together the mascarpone cheese, grated orange and lemon, mix well.  Add the confectioners’ sugar.  Cover bowl with cling wrap and store in fridge.
4)  Add 1 cup sugar to a pot with 1 cup of water.  Cook until it turns golden but DO NOT stir ever.  Add vanilla bean by splitting in half and scraping the inside and add to golden syrup and butter.  Once cooled down add the cooking cream.
5) In another bowl, whip 3 egg whites with confectioners’ sugar, butter, vanilla extract, and salt.  Once cookie mixture combined, spread a few tablespoons on parchment paper that is on a cookie tray to make the “tuile” cookie.  Cook at 350 degrees for about 10 minutes or golden brown, don’t burn.
6) Once all the above steps are complete, start plating your dessert.  Strain the pear from the liquid and decorate your dish as shown.

Chef V’s Tzatziki Sauce

BT Montreal | posted Tuesday, Aug 29th, 2017

Ingredients:

  • 500g container Greek yogurt (or 2 cups)
  • ½ large cucumber, shredded
  • 1 large carrot, shredded
  • ½ zucchini, shredded
  • ½ cup frozen spinach
  • 1 clove garlic, grated
  • 1 tsp. lemon zest
  • ½ tsp salt

Directions:

  1. In a medium size bowl, add in the Greek yogurt. To it add in the cucumber, carrot, and zucchini.
  2. Thaw the frozen spinach, wring it out using a clean dish towel to remove any excess water, finely chop the spinach making sure it is cut into small pieces.
  3. Add the spinach to the mixture, then add in the garlic, lemon zest and the salt. Mix together well.
  4. Cut up the vegetables of your choice to place alongside.

Chef V’s Secret Muffins

BT Montreal | posted Tuesday, Aug 29th, 2017

Ingredients:

  • 11/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup unsalted butter, at room temperature
  • 3 large eggs
  • ½ cup Greek yogurt
  • 1 tbsp. vanilla extract
  • 1 cup fruit, diced (I love pineapple or peaches)
  • 1 large zucchini, grated
  • 2 medium carrots, grated
  • 1 medium apple, grated
  • 1 banana, mashed

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a medium size bowl, mix together both flours, the cinnamon, baking soda and the salt.
  3. Using a hand mixer in a medium size bowl mix the honey, butter, eggs, Greek yogurt and vanilla.
  4. Add the fruits, zucchini, carrots, apple, banana
  5. Finally, add the dry ingredients to the wet ingredients.
  6. Grease the muffin tin and place paper liners into each spot.
  7. Using an ice cream scoop, place the mixture into the muffin pan. Fill each spot approximately 3/4 of the way.
  8. Place into the oven and cook for about 20-25 minutes.
  9. Make sure they are cooked through by inserting a toothpick into the center of the muffin and making sure it comes out clean.

Chef V’s Nutella Ravioli

BT Montreal | posted Wednesday, Jul 19th, 2017

Ingredients:

  • 1 package fresh lasagna sheets
  • 1 jar Nutella (or hazelnut spread of your choice)
  • 3 tbsp unsalted butter
  • 1 tsp orange zest
  • 2 ounces bittersweet chocolate

 

Directions:

  1. In a skillet melt the butter and add in the orange zest. Cook until the butter foams. Remove from the heat and set to the side.
  1. Using your Ravioli Maker Attachment make the ravioli and fill with the Nutella. Allow the ravioli to dry about 10 minutes before handling. Then tear the pieces of ravioli carefully and place on a flat floured surface.
  1. In a large pot, bring water to boil. Place in the ravioli and allow them to cook about 2-3 minutes.
  1. Add in the cooked ravioli into the butter and orange zest. Quickly toss together on medium heat, then plate. Add an extra sprinkle of chocolate shavings as a garnish and serve.

Chef V’s Sicilian Pistachio Gelato

BT Montreal | posted Wednesday, Jul 19th, 2017

Ingredients:

  • 3 cups whole milk
  • 8 oz pistachio paste
  • 1 tsp almond extract
  • 5 large egg yolks
  • ¾ cup granulated sugar
  • 1 cup 35% cream

 

Directions:

  1. The night before you plan on making gelato place your KitchenAid Ice Cream Attachment bowl into the freezer.
  2. In a saucepan, on medium low heat, warm the whole milk. Add in the pistachio paste and almond extract. Allow it to come up to a slow simmer.
  3. In a separate bowl, add together the egg yolks and the sugar and whisk together until it is a thick pale yellow mixture.
  4. While whisking the eggs, slowly pour the milk mixture tempering the eggs and making sure that it does not scramble them. Then pour the entire mixture back into the saucepan and cook over low heat until it thickens and is able to coat the back of a wooden spoon.
  5. Remove from the heat and add in the cold cream and stir together. Pass the mixture through a strainer to ensure that there are no lumps.
  6. Pour the mixture into the Ice Cream Attachment. Churn the gelato mixture until it is creamy and thickened to the consistency you like. If you want the gelato to be thicker simply place it into a plastic food storage container and place into the freezer overnight, otherwise you can serve immediately.
Page 5 of 37« First...34567...102030...Last »