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Recipes

Chef V’s Prune-Filled Crescent Cookies

BT Montreal | posted Tuesday, Mar 27th, 2018

 

Dough:

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 cups flour

Filling:

  • 2 cups dried prunes, pitted
  • 1 tbsp vanilla
  • 1 large orange, zested and juiced
  • 1 cup water
  • 1 cup powdered sugar

 

Directions:

Dough:

  1. In a bowl, using an electric hand mixer, cream the cream cheese, butter, sugar and salt. Add in the flour and combine until it forms a dough. Store in plastic wrap in the fridge for at least 12 hours.
  2. On a floured surface roll out a section of the dough until it is a quarter of an inch thick and in the shape of a circle. Then cut into triangles.

Filling:

  1. In a bowl, soak the prunes in the vanilla, orange zest, orange juice and water for about 2 hours or overnight if possible.
  2. Place the prunes and the liquid into a food processor. Combine until smooth. It should be a jam or marmalade consistency.

Assembly:

  1. Pre-heat the oven to 375 degrees F.
  2. At the top of the triangle place a small spoon full of the prune preserve and then roll into a crescent.
  3. Place onto a parchment lined baking sheet and bake for 15 minutes until golden brown. Cool down then sprinkle with an excessive amount of powdered sugar.
  4. These can be stored without the powdered sugar in the freezer in an airtight container for up to 30 days!

Chef V’s Torta Pasqualina

BT Montreal | posted Tuesday, Mar 27th, 2018

Ingredients:

  • 1 package pie crust (uncooked)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 cloves of garlic minced
  • 1 large red pepper, thinly sliced
  • 1 large zucchini, grated
  • 1 lemon zested
  • 1 cup cooked spinach
  • 12 eggs
  • 1 cup ricotta
  • ½ cup 35 % cream
  • ½ cup parmigiano reggiano
  • ½ tsp freshly grated nutmeg
  • 2 tbsp parsley, finely chopped
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Remove the pie crust from the package and poke it with a fork in about 10 different places. Wrap the edges of the crust in aluminum foil (to avoid from burning) and place onto a baking sheet.
  3. Bake the crust for 5-7 minutes until it is light golden brown. Remove from the oven and allow it to cool.
  4. In a sauté pan, warm the olive oil and cook the onions and the garlic. Add in the peppers and cook until they are tender. Salt and pepper to taste. Close the heat and add in the zucchini, lemon zest and spinach. Cool off the mixture about 10-15 minutes.
  5. In a bowl mix together the eggs, ricotta, cream, parmigiano reggiano, nutmeg and parsley. Season with salt and pepper.
  6. Add in the cooled off cooked mixture into the eggs. Mix together.
  7. Pour the mixture into the crust. Place back into the oven and bake until the center is set 30-35 minutes. During the last 10 minutes of cooking time remove the aluminum foil from the edges of the crust to allow it to also become golden in color.
  8. Remove from the oven and cool about 15-20 minutes before serving.

La Petite Bette’s Vegetable Scraps Broth

BT Montreal | posted Friday, Mar 23rd, 2018

 

Ingredients

  • 1 freezer bag full (2-3 pounds) of vegetable scraps (tomato seeds and tops, clean carrot peels, celery tips, parsley stems, onion peel, leek tops, fennel tops, garlic peel, etc – anything you like really but cruciferous veggies (cauliflowers, cabbage, brussel sprouts).
  • 8-12 cups of water
  • 1 teaspoon (5g) peppercorn
  • 6-8 dried shiitake mushrooms
  • 2 pieces (6 inch x 4 inch) of kombu seaweed
  • 1 Tablespoon (15ml) Salted herbs (Herbes salées du bas du Fleuve) or 2 teaspoons salt
  • Miso paste to taste (optional)

Directions

  1. Empty the bag of veggie trimmings into a large stew pot or stock pot.
  2. Add water depending on the amount of veggie trimmings you have.
  3. Bring to a boil, then reduce to simmer.
  4. Add the peppercorn, dried shitake mushrooms, the pieces of kombu and the salted herbs. After 5-7 minutes remove the kombu pieces and continue to simmer for about 1 hour or more, uncovered.
  5. Strain through a fine-mesh sieve into a bowl; discard solids in compost bins.
  6. Taste and adjust by adding up to 2 teaspoon miso paste.
  7. Let cool; chill or freeze for up to 3 months.

Natalia Machado’s Pressed Picnic Sandwiches

BT Montreal | posted Tuesday, Mar 20th, 2018

Ingredients:

  • 1 Ciabatta Baguette cut in half to make approx. two 12-inch pieces
  • 2-3 Tbsp butter
  • 3 roasted red peppers
  • 1 large bunch of arugula, rinsed and patted dry rinsed and patted dry
  • 2 cups bocconcini slices
  • 10 oz Assorted Italian deli meats (like Soppressata Salami, Capocollo and Napoli Salami)
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper, to taste

 

Directions:

  1. To prepare the sandwiches: Cut your ciabatta in half and butter each piece.
  2. Place a generous layer of cold meats (4-5 over-lapping layers). Top with roasted red pepper strips. Pat dry the Bocconcini slices on a piece of paper towel. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
  3. Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight
  4. Refrigerate at least 6 hours or ideally, overnight.
  5. When ready to serve, remove from plastic wrap and trim the sides and ends of the sandwiches to make neat sides and to enjoy.

Sir Winston Churchill’s Irish Potato Cake

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 1 cup all-purpose flour (or bread crumbs!)
  • 2 cups mashed potatoes (or 1 & 1 mashed and grated raw)
  • 2 tsps baking soda
  • ½ cup whole milk
  • 2 large eggs (lightly beaten)
  • 2 tsp salt, 2 tsp pepper

Directions

  1. If you’re using raw potatoes you want to squeeze the moisture out of them as much as possible before mixing them in!
  2. Whisk dry ingredients together in a medium bowl: flour, baking soda, & salt. Add eggs, mashed potatoes, and raw potatoes if you’re using them. Stir in the milk. The batter needs to be medium stiff – it’s thicker and heavier than a pancake batter and should essentially hold itself together without running.
  3. Heat up a frying pan to medium heat and add a small amount of oil. Press the boxty down with your spatula while it’s cooking and if you’re using raw potatoes make sure you cook them 8-10 minutes per side! Mashed potatoes only will take less time.

Crispy Roasted Chickpeas by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 1 can of chickpeas
  • 1-2 tbsp oil
  • 1/2 tsp salt
  • 2 tsp of your favourite spices mix (cayenne, curry, cumin, garlic – you choose!)

Directions

  1. Preheat oven to 400°F
  2. Rinse and drain your can of chickpeas
  3. Pat the chickpeas dry with paper towels or a clean kitchen towel. Remember, the drier they are, the crispier they get.
  4. Toss chickpeas with oil and salt. Spread chickpeas evenly on a baking tray with parchment paper or aluminum foil.
  5. Roast chickpeas for 20-30 minutes. Remember to flip the chickpeas or shake the pan every 10 minutes to give an even roast.
  6. After a chickpeas have turned golden, take them out and toss with your favourite spices.
  7. Munch on and enjoy!

Courtesy: YUMi Box

Easy Chocolate Peanut Butter Energy Balls by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018

Ingredients

  • 2 cups rolled oats
  • 1 cup all natural peanut butter (Or nut butter of your choice)
  • 1/4 cup finely chopped dates
  • 1/3 cup diced green apples
  • 1/3 cup mini dark chocolate chips
  • 1/2 tbs mint leaves, chopped
  • 2 tbsp hemp seeds
  • 1 tsp cinnamon
  • water as needed for texture

Directions

  1. Add all ingredients in a large mixing bowl and mix until even consistency.
  2. Roll the mixture into 1 inch balls with your hands.
  3. Serve immediately or refrigerate and enjoy later!
Courtesy: YUMi box

 

Chef V’s Irish Shephard’s Pie

BT Montreal | posted Wednesday, Mar 14th, 2018

Braised Beef

  • 5k stewing beef cubes
  • 3 tbsp. olive oil
  • 1 large yellow onion chopped
  • 4 cloves of garlic, peeled and whole
  • 3 large carrots, diced
  • 1 can Irish red ale, or beer of your choice
  • ¼ cup fresh dill, chopped
  • ¼ cup parsley, chopped
  • 1L Beef Stock
  • Salt and Pepper to taste

 

Cheddar Mashed Sweet Potatoes

  • 1 ½ kg sweet potatoes
  • 3L chicken stock
  • 1 cup whole milk
  • ¼ cup butter, small cubes
  • 1 tsp, garlic powder
  • 1 cup sharp cheddar cheese, shredded (plus ½ cup to sprinkle overtop)

Directions:

Braised Beef

  1. Pre-heat the oven to 350 degrees F.
  2. In a large cast iron pot warm the olive oil.
  3. Salt and pepper the beef cubes. Then brown them on all sides and set aside on a dish. Using the same pot cook the onions, garlic and carrots. Deglaze the pan with the Irish Beer. Add back the beef cubes, dill, parsley, and beef stock. Bring the liquid to a boil, cover and place into the oven for approximately 2 hours or until the meat can be pulled apart using a fork.
  4. Remove from the oven, cool down then strain (reserve 1 cup of the cooking liquid), shred the beef and combine with the carrots.

Mashed Potatoes

  1. Fill a medium sized pot with chicken stock. Peel and cube the sweet potatoes, place them into the stock. Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork tender. Strain the potatoes and transfer into a bowl.
  2. Mash the potatoes then add the milk, butter, garlic powder and cheddar cheese. Combine. Taste and season with salt and pepper if need be. Reserve.

Assembly

  1. In a casserole dish, layer the braised beef and add 1 cup of the cooking liquid over top. Make sure the pan is evenly covered with the beef mixture. Then place the mashed sweet potatoes over top. Cover with aluminum foil.
  2. Place into the oven and bake for 20-25 minutes. Remove the aluminum paper, add the extra cheddar cheese and broil for an extra 5 minutes to get a crispy-cheesy top.
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