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Recipes

Chef V’s Spicy Pimento Bacon & Cheese Dip

BT Montreal | posted Tuesday, Jul 17th, 2018

Ingredients

  • 8 ounce package cream cheese
  • ½ cup sour cream
  • 1 tsp garlic powder
  • 3 tbsp buffalo sauce
  • 1 jar pimento peppers, drained and finely chopped
  • ½ cup crispy bacon, roughly chopped
  • cup sharp cheddar cheese
  • ¼ cup green onions finley chopped (the green portion only)
  • 1 tsp salt
  • ½ tsp pepper

 

Directions

  1. In a large bowl combine the cream cheese, sour cream, garlic powder, buffalo sauce, pimento peppers, bacon, cheddar cheese, green onions, salt and pepper.
  2. Reserve in the fridge for minimum 30 minutes to allow the flavours to come together.

Chef Samantha’s ‘Aglio e olio’ Spaghetti Squash Salad

BT Montreal | posted Wednesday, Jul 4th, 2018

Ingredients

  • 1 spaghetti squash cut in half and cooked in oven for 15 minutes
  • 2 cloves garlic, crushed
  • 1/2 cup parsley, chopped
  • Parmesan cheese

Directions

  1. Remove the inside with a fork.
  2. Saute in a frying pan with 2 cloves of crushed garlic and ½ cup chopped parsley.
  3. Add parmesan shavings to taste!
  4. Optional: add your favourite toppings from other pasta salad recipes or your favourite tomato sauce!

Ingredients can be adjusted according to taste.

Chef Samantha’s Garden Salad

BT Montreal | posted Wednesday, Jul 4th, 2018

Ingredients

  • 500g butterfly pasta (cooked “al dente” and cooled)
  • ½ cup sliced black olives
  • 2 cups cherry tomatoes in half
  • ½ cup  parsley
  • A few diced basil leaves
  • 2  crushed garlic cloves
  •  pinch of salt and a drizzle of olive oil  to taste

Chef V’s Mediterranean Summer Salad

BT Montreal | posted Tuesday, Jul 3rd, 2018

Ingredients:

  • 4 naan breads, grilled
  • 6 large vine ripe tomatoes quartered
  • ½ red onion thinly sliced
  • 1 cucumber halved and sliced
  • ½ cup pitted kalamata olives
  • 2 large grilled peppers thinly sliced
  • ¼ cup fresh mint finely chopped
  • 1 tbsp fresh oregano finely chopped
  • 2 cups microgreen lettuce
  • 1 tbsp mayo
  • ½ cup good quality olive oil
  • 1 tsp salt
  • ½ tsp pepper

 

Directions:

  • Brush the naan bread with olive oil and place on the grill for about 1-2 minutes per side. Reserve.
  • In a bowl combine the tomatoes, onion, cucumber, kalamata olives, grilled peppers, mint, oregano, microgreens, mayo, olive oil salt and pepper. Allow the salad to sit for 30 minutes to combine the flavours.
  • On a large platter arrange the naan bread and then pour the salad including all the olive oil over the top. Serve family style allowing everyone a portion of the naan bread that is flavoured with the olive oil and some salad.

Chef V’s Summer Fresh Salad

BT Montreal | posted Tuesday, Jul 3rd, 2018

Ingredients:

  • 1 small French shallot minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lemon juiced
  • ¼ cup pineapple juice
  • ½ cup olive oil
  • 2 cups arugula washed and dried
  • 2 cups baby spinach
  • 1 cup pineapple diced
  • ½ cup feta crumbled
  • ½ cup toasted pecans

 

Directions:

  • In a small bowl combine the shallot, salt, pepper and lemon juice. Let this sit for about 15 minutes to marinate. Add in the pineapple juice and slowly stream in the olive oil.
  • In a large bowl combine the arugula, spinach, pineapple, feta and toasted pecans. Add in the vinaigrette and toss together.

Chef Erica’s Strawberry Charlotte

BT Montreal | posted Thursday, Jun 28th, 2018

Ingredients

For strawberry coulis

  • 2 cups strawberries
  • ⅓ cup sugar
  • 3 tbs balsamic vinegar
  • 1-2 basil leaves
  • 1 tsp gelatin
  • 1 tablespoon water

For cream

  • 1 ⅓ cup whipping cream
  • ¾ cup white chocolate
  • 1 8oz package of cream cheese
  • 1 tsp vanilla extract
  • 2 tsp gelatin
  • 2 tablespoons water

For sponge cake

  • 4 eggs (separated)
  • ½ cup sugar (split in half)
  • ½ cup flour
  • 1 tsp vanilla

Additional

  • ½ package of lady fingers

 

Directions

  1. For the sponge put your egg whites in one bowl and egg yolks in another. Add half of the sugar (¼ cup) to your egg yolks and wisk to combine.
  2. Beat your egg white while slowly pouring in your sugar. When your egg white have a stiff consistency fold them into you egg yolks.
  3. Sieve your flour into your egg mixture and fold that in gently. Spread mixture onto a parchment lined baking sheet that has also been greased.
  4. Bake at 350º F for 8-12 minutes until a tooth lick inserted in the center comes out clean. Next step is too combine your gelatin and water and let that sit for a few minutes.
  5. Add the whipping cream and white chocolate to a microwaveable bowl. Microwave on 15-30 second intervals stirring in between until chocolate is fully melted.
  6. Microwave your gelatin for no more than 10 seconds and mix into your chocolate mixture. Put plastic wrap over that and refrigerate.
  7. To prepare your coulis add your washed strawberries to a blender and blend till smooth. Transfer to a pot and add sugar, balsamic, and basil. Simmer until thick and the sugar has dissolved. Remove basil leaves.
  8. If you don’t want seeds in your coulis you can put it through a sieve. Set that aside to cool. Beat your cream cheese in a bowl until it’s light and fluffy. Add in the cooled chocolate and cream mixture. Beat for 2-3 more minutes until thickened slightly and fluffy.
  9. Cut about an inch off the lady fingers so that when they stand up the sides of the pan they won’t be too tall.
  10. Once they’re lined up the sides of the 8 inch springform pan cut 2 disks out of your sponge. The disks should be a bit smaller than 8 inch so that they slide past the lady fingers. Add in one disk of sponge. Then spread on a layer of the coulis. Add half of your cream and spread out gently trying not to disturb the coulis. Then add the other disk of sponge.
  11. Add coulis then cream and put in the fridge for at least an hour preferably over night. Then top with strawberries and brush them with some of your coulis to make them glisten.
  12. Refrigerate till ready to serve and impress everyone at your Canada day parties
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