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Chef Natalia’s Risotto Nero

BT Montreal | posted Thursday, Jan 10th, 2019


  • 2 cups carnaroli or arborio rice
  • 1 tbsp olive oil
  • 1/2 white onion
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped mixed mushrooms
  • 1 Tbsp truffle paste or tartuffo
  • 1/4 cup grated parmesan
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon fresh thyme


  1. In a deep pan or pot, sautee garlic and onion with the olive oil until transparent Add mushrooms and rice and cook stirring for 2 minutes.
    Add black truffle paste, salt, pepper and thyme. Stir for 1 minute.
  2. Slowly incorporate the broth, one laddle at the time and stir until the broth is fully absorbed by the rice.
  3. Repeat until the broth is finished and the rice is plumped, bit still al dente (if you prefer more cooked rice, just add a little more broth) Finsih with lots of parmesan and serve inmediately.

Chef Samantha’s Braided Pizza

BT Montreal | posted Tuesday, Jan 8th, 2019


  • 1 Pizza dough (850g)
  • 1 sliced tomato seasoned with 1 tbsp. olive oil, salt, oregano
  • ½ cup sliced onion
  • ½ cup sliced red pepper
  • 8 slices of smoked ham (or your favorite meat) *optional
  • 1 cup mozzarella cheese
  • 1 tbsp. sesame seeds or poppy seeds
  • 1 tsp. olive oil



  1. Roll out your dough in a rectangular shape.
  2. Layer the center of your pizza, in that order, with ingredients above, or your own choices.
  3. Make 1-inch thick incisions on each side of the dough to make strands of dough. Pizza dough will look like a fringe on each side.
  4. Begin from the top and make criss-cross design with both sides of dough till you make a braid-like look.
  5. Brush a little olive oil on top.
  6. Sprinkle with sesame seeds or poppy seeds or both. *optional
  7. Meats are optional as well, can make vegetarian or with your own favorite pizza toppings.

Chef Samantha’s Vegetable Pizza ‘Con la Verdura’

BT Montreal | posted Tuesday, Jan 8th, 2019

  • 1 pizza dough (850g)
  • 2 cups shredded mozzarella cheese
  • 2 Swiss chard bouquets, washed
  • 2 garlic cloves sliced
  • ¼ cup olive oil
  • 2 tsps. salt
  • 2 tsps. oregano

(Once Swiss chard is washed (do not dry, need a little water on it), place in a deep skillet with the garlic, olive oil, salt, oregano.  Once cooked, strain it in a colander and remove garlic pieces. Chop in smaller pieces.)



  1. Roll out the pizza dough on a greased pan.
  2. Place the Swiss chard on half the pizza.
  3. Sprinkle the mozzarella cheese.
  4. Fold over with the other half.
  5. Brush some olive oil on top and sprinkle oregano.
  6. Cook for 45 minutes in a conventional oven or till it appears browned and cooked.
  7. Cut to desired pieces.

Chef Samantha’s Sausage Buns

BT Montreal | posted Tuesday, Jan 8th, 2019


  • 1 Pizza dough (850g)
  • 1 lb. pork sausage meat raw
  • 1 bouquet of rapini broccoli, washed
  • 2 garlic cloves sliced
  • ¼ cup Olive oil
  • 2 tsp. salt

(Once rapini broccoli is washed (do not dry, need a little water on it), place in a deep skillet with the garlic, olive oil and salt.  Once cooked, strain it in a colander and remove garlic pieces. Chop in smaller pieces.)


  1. Roll out the pizza dough on your pizza board.
  2. Place raw sausage meat all over the dough sporadically.
  3. Place rapini on the sausage meat as well.
  4. Roll the whole pizza dough like a roll.
  5. Slice in 1 inch thick portions and place flat on a greased pizza tray.
  6. Cook for 30 minutes in a conventional oven, or till they appear cooked, depends oven.
  7. (Can make vegetarian as well by excluding the sausage meat.)


Chef Samantha’s Homemade Pizza Dough

BT Montreal | posted Monday, Jan 7th, 2019

makes three pizzas


  • 6 cups of all purpose flour
  • 1 tablespoon salt
  • 2 envelopes of yeast
  • 1 teaspoon sugar
  • 4 cups warm water


  1. Pour 2 envelopes of yeast in 2 cups lukewarm water and 1 teaspoon sugar. Cover and let stand on your counter for 20 minutes.
  2. In a large bowl, add 6 cups all purpose flour, add 1 tablespoon salt.
  3. Meanwhile, yeast is ready. Add to flour and combine.
  4. Keep 2 cups lukewarm water beside the bowl to add as necessary and to make dough manageable. Knead your dough with hands. Once in a round loaf form, cover with a kitchen towel for 2 hours to let dough rise.
  5. Once risen, cut in 3 equal pieces and makes 3 pizzas. Enjoy!

Chef Erica’s Taco Bowls

BT Montreal | posted Thursday, Jan 3rd, 2019

Different proteins to add to your taco bowls

Add any of these proteins to a rice or salad bowl with a selection of toppings that your family can add to their bowls to their liking.



  • 3-4 fillets of your favourite white fish (cod, halibut, tilapia, etc.)
  • 1 tbs. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1-2 limes
  • 1-2 cloves of garlic (finely chopped)
  • ¼-¾ tsp cayenne pepper (depending on how spicy you’d like it)
  • salt and pepper to taste
  • 1 tbs. olive oil
  • toppings of your choice

Simply coat your fish with all of the ingredients except oil and heat a skillet to medium-high heat. Place oil in skillet and once hot lay the fish fillets in the pan. Once the fish reach a dark golden brown flip them. The fish will be done when they are completely white in the middle and flake easily. Gently remove from the pan and use to make tacos or taco bowls.

Pulled chicken

  • cooked chicken shredded (I recommend using a whole rotisserie chicken)
  • 1 small can of diced tomatoes
  • 1 tbs cumin
  • 2 tsp chili powder
  • 2 cloves of garlic (finely chopped)
  • 1 tbs. olive oil
  • hot sauce of your choice (to taste)
  • salt and pepper (to taste)
  • toppings of your choice

Start off by shredding your chicken and removing any bones. Heat a large skillet on medium heat and add the oil, garlic, cumin, and chili powder and fry for 1-2 minutes or until fragrant. Add in the tomatoes, hot sauce and chicken. Simmer for 3-5 minutes or until some of the excess liquid evaporated. Taste and season if necessary and serve.


Lentil taco meat

  • 1 can lentils
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 can diced tomatoes
  • 4 tsp chili powder
  • 1 tbs cumin
  • your favourite hot sauce (to taste)
  • 1 tbs olive oil
  • 1 tsp oregano
  • salt and pepper (to taste)
  • toppings of your choice

Start off in a skillet on medium heat and add in your oil, garlic, onion, chili, cumin, oregano. Sautee until onion are translucent, being careful not to get too brown. Then add in the rest of the ingredients and cook for a few minutes to let excess moisture evaporate and serve.

Chef V’s Panettone French Toast with Prune Ricotta Cream

BT Montreal | posted Wednesday, Jan 2nd, 2019

makes 6-8 portions


  • 2 tbsp butter
  • 1 Pandoro Panettone cut into pieces
  • 4 large eggs
  • ½ cup cream
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract

Prune Ricotta Cream

  • ½ cup dried prunes
  • ¼ cup dark rum
  • 2 tbsp maple syrup
  • 1 container ricotta
  • ½ cup powdered sugar
  • 2 tbsp vanilla extract


  1. Warm a skillet on medium heat with butter.
  2. In a large bowl mix together the eggs, cream, cinnamon and vanilla extract.
  3. Dip the pieces of Panettone into the egg and cream mixture then let the excess drip off and place into the warm pan. Cook about 2-3 minutes on each side until it is golden in colour. Place into a pan covered aluminum foil to keep warm.
  4. In a small bowl soak the prunes in rum and maple syrup for 30 minutes or up to overnight. Finely chop the prunes and add back into the liquid.
  5. In a separate bowl using an electric mixer combine the ricotta, powdered sugar and the vanilla until smooth. Then fold in the prunes in their liquid.
  6. Plate the dish starting with the panettone then top with the ricotta cream and some extra maple syrup over top.
  7. Enjoy!

Chef V’s Turkey Sloppy Joe

BT Montreal | posted Wednesday, Jan 2nd, 2019

makes 6 portions


  • 6 seasoned burger style buns
  • 6 sliced of Havarti cheese
  • 1 large onion thinly sliced
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp tomato paste
  • 3 tbsp Tabasco Sauce
  • 2 tbsp Worcestershire Sauce
  • 3 cups leftover cooked turkey meat, shredded
  • 1 cup chicken stock


  • 2 large green apples cut into matchsticks
  • 2 large carrots cut into matchsticks
  • 1 fresh chilli, seeded and thinly sliced
  • ¼ cup white balsamic vinegar

Cranberry Mayo

  • 1 cup mayo
  • ½ cup leftover cranberry sauce
  • ¼ cup chives finely chopped


  1. In a large skillet warm the olive oil and add in the onion. Cook for 5-7 minutes until the onion is soft and translucent. Add in the cumin, tomato paste, Tabasco sauce and Worcestershire sauce and cook for another 2-3 minutes. Then add in the turkey and the chicken stock and cook until the chicken stock has cooked out and thickened about 5-7 minutes.
  2. In a bowl add the green apples, carrots, chilli and white balsamic vinegar. Toss together and allow it to marinate together for at least 15 minutes.
  3. In another bowl add the mayo, the cranberry sauce and the chives and toss together and reserve in the fridge until you need it.
  4. Assemble the sandwiches starting with the cheese, then add the hot meat over top, add the slaw and slather the cranberry mayo on the top of the bun.
  5. Enjoy!
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