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


Chef Erica’s Savoury Fruit Salads

BT Montreal | posted Thursday, May 24th, 2018

Tomato and Mango Panzanella Salad

  • 2 large tomatoes diced
  • 2 mango diced
  • ½ baguette diced
  • Extra virgin Olive Oil
  • Salt and pepper to taste
  • Minced garlic
  • a few basil leaves chiffonade (cut in small strips)



  1. Toss olive oil and minced garlic with the diced bread.
  2. Bake at 350 degrees until bread is crispy or grill bread on grill pan.
  3. In a bowl, mix tomatoes, mango, olive oil, salt, pepper and remaining minced garlic.
  4. Add in cooled bread. Top with basil. Serve and enjoy!

Watermelon and Feta Salad

  • 1 small watermelon largely diced (Keep rind whole for presentation)
  • Crumbled feta
  • A few handfuls of washed and dried arugula
  • Red onion cut in thin slices
  • A pinch of salt
  • Extra virgin Olive Oil
  • Balsamic Glaze



  1. Mix arugula and onions with olive oil and a pinch of salt.
  2. Add this to watermelon in a bowl.
  3. Mix in some feta cheese.
  4. Spoon salad mixture into watermelon rind bowl.
  5. Top with a drizzle of balsamic glaze and a sprinkling of feta.
  6. Serve and enjoy!


Apple Slaw

  • 1/2 red cabbage thinly sliced
  • 2 granny smith apples
  • ¼ cup mayonnaise
  • 4 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 3 tsp maple syrup
  • A pinch of salt and pepper


  1. Mix all ingredients and let chill for at least an hour or more.
  2. Serve and enjoy!


Chef V’s Refreshing Summer Desserts

BT Montreal | posted Tuesday, May 22nd, 2018


  • 1 container of mint and chip ice cream
  • 1 container of peanut butter swirl ice cream
  • 1 cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 2 tbsp vanilla extract
  • 2 cups flour
  • ¾ cup unsweetened cocoa
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chunks of your choice


  1. Preheat the oven to 350 degrees F.
  2. In a bowl, using an electric mixer cream the butter and sugars. Then add in the eggs and vanilla.
  3. In a separate bowl mix together the flour, cocoa, baking powder and salt. Slowly add the dry ingredients into the wet ones. Then fold in the chocolate chips.
  4. On a parchment lined baking sheet scoop equal portions to make the size of cookie that you want. (For this recipe I like large ones) Slightly flatten the dough using the back of your hand and bake in the oven for about 15-17 minutes. Remove from the oven allow them to cool and set them on a wire rack to finish cooling off.
  5. Remove the ice cream flavours from the freezer about 15 minutes before you are ready to use it. Scoop a large portion of ice cream in the center of the cookie, lie another cookie over top and press down slightly. Make half with the mint chip and the other half with the peanut butter swirl.
  6. Serve immediately or place the ice cream sandwiches on a baking sheet in the freezer to allow the whole ice cream sandwich to freeze together (about 12 hours). Then I like to individually wrap them and keep them in the freezer to enjoy!


Chef Natalia Machado’s Latin Tartar

BT Montreal | posted Wednesday, May 16th, 2018

Serves 4


  • 300 grms salmon
  • 1/2 cup mango, chopped
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon Chili flakes
  • Juice 1/2 orange
  • 1 teaspoon lemon juice

Mix all ingredients together and chill for 15 minutes before serving.

Chef V’s Strawberry Mascarpone Cake

BT Montreal | posted Wednesday, May 9th, 2018

Makes 4-6 portions


  • 1 store bought vanilla pound cake (in the shape you like, I prefer round)
  • 1 cup simple syrup (equal parts of water and sugar with a splash of vanilla)
  • 1 container mascarpone cheese (454g)
  • 1 package of strawberry pudding
  • 2 cups fresh strawberries, thinly sliced


  1. In a bowl, make the strawberry pudding according to the instructions on the package. Add in the mascarpone and blend together using a hand mixer.
  2. Cut the cake into 3 equal parts. Baste the sponge cake with the simply syrup, then place the cream onto the first layer using a piping bag. Place the strawberries on the cream and repeat the process with all 3 layers.
  3. Love to keep the sides of the cake bare it creates the look of a naked cake.
  4. Cover and place into the fridge until you are ready to eat, you can make this up to 1 day in advance but not more than that because the strawberries will not keep well.


Chef V’s Spinach, Sausage and Fontina Cheese Stuffed Turkey Breast

BT Montreal | posted Wednesday, May 9th, 2018

Spinach, Sausage and Fontina Cheese Stuffed Turkey Breast

Makes 4-6 portions


  • 1 kg of turkey breast, boneless and skinless
  • 6 slices of prosciutto
  • 3 tbsp olive oil
  • 1 tbsp. fennel seeds
  • 1 tsp. chilli flakes
  • 3 cloves of garlic, finely chopped
  • 350g ground lean pork meat
  • 1 tbsp salt
  • 1 tsp freshly cracked pepper
  • I cup dry white wine
  • 3 cups spinach leaves
  • 1 cup croutons
  • 1 egg
  • ¼ cup parsley, finely chopped
  • 1 tsp lemon zest
  • 1 cup fontina cheese, shredded
  • 1 cup chicken stock


  1. On a cutting board lined with plastic wrap, butterfly the turkey breast. Then place another piece of plastic wrap over top and flatten the turkey breast using a meat tenderizer. Remove the top layer of plastic wrap and place the prosciutto on the turkey breast. Reserve in the fridge. (if ever your piece of turkey breast is not large enough you can combine 2 of them)
  2. In a large sauté pan warm the olive oil. Add in the fennel seeds, chilli flakes and the garlic and cook for about 1 minute. Add in the pork meat and sauté until it gets a golden crust. Season with salt and pepper.
  3. Deglaze the pan with white wine. Add in the spinach leaves and cook for an additional 1-2 minutes.
  4. Place the mixture into a bowl. Add in the croutons, egg, parsley, lemon zest and fontina cheese. Combine.
  5. Grab the turkey breast. Remove the top plastic wrap. Spread the mixture all over the prosciutto lined turkey and then using the bottom layer of plastic wrap slowly roll the turkey breast. Secure the roll with butcher’s twine and place into a baking dish, pour in the chicken stock. Cover with aluminum foil and cook for about 40 minutes. Remove the aluminum foil and bake for an additional 10-12 minutes until the meat is cooked through.
  6. Allow the meat to rest 10 minutes before cutting off the butcher’s twine, then slice the roll and serve over a creamy mashed potato!!
  7. With the juices that remain at the bottom of the pan you can also make a quick pan gravy!

Singing Chef Samantha’s Fluffy Pancakes

BT Montreal | posted Wednesday, May 9th, 2018


In one bowl:

  • 1 cup of flour
  • 3 tablespoons of sugar
  • 3 tablespoons of baking powder “Magic”
  • ½ teaspoon salt

In another bowl:

  • 1 egg  yolk
  • 2 egg whites
  • 3 tablespoons of oil
  • 1 cup of milk
  • 1 teaspoon pure vanilla extract


  1. Mix together with a wooden spoon all dry ingredients in a bowl.
  2. Then, whisk the egg yolk in a bowl and add all other liquid ingredients.
  3. Beat 2 egg whites till soft peaks form and fold into the liquids.
  4. Then combine both bowls together.
  5. Put ½ teaspoon butter in a pan.  Drop a heaping tablespoon of batter into the pan and spread out a little.  Cook till golden on both sides.

** For thinner pancakes add a little more milk gradually until desired texture.

Caramelized Peaches:

Put your favorite frozen or fresh fruit (peaches, berry mixture, etc….)  in a pan with a teaspoon of butter and add brown sugar to taste.  Quantity of fruit, butter and brown sugar is based on how much fruit you are caramelizing and according to your taste buds.



Page 10 of 52« First...89101112...203040...Last »