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Recipes

Delicious Without Gluten’s Funnel Cake Doodles

BT Montreal | posted Thursday, Nov 29th, 2018

Ingredients

  • 1  14oz  (398mL) can of coconut milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup of sugar
  • 2 cups of Gluten-free all purpose flour, xanthan gum included or
  • add 1 tsp xanthan gum to gluten-free all purpose flour with no binder (please put recipe link here)
  • 1 tsp salt
  • 1 tsp baking powder
  • oil for frying
  • powdered sugar
 Directions
  1. Beat coconut milk, vanilla, sugar and  eggs until bubbles appear.
  2. Whisk flour, salt  and baking powder, then add slowly to wet mixture.
  3. Mix well.
  4. Spoon into piping bag, or plastic bag and make a small hole at the end.
  5. Heat enough oil in a pot so that there is 3-4 inches deep and wait until your thermometer reads 350 degrees.
  6. Squeeze out strips of batter into oil.
  7. fry 1 minute on each side and when all is browned, use tongs to take and place on paper towel.
  8. Either coat doodles in a bowl of powdered sugar or sprinkle some on top.
Have fun with shapes, sizes, and don’t worry about perfection! It is spontaneous and fun!
And by the way, they are addictive too! Just a heads up.
More recipes like this: www.deliciouswithout.com

Delicious Without Gluten’s Donut holes

BT Montreal | posted Thursday, Nov 29th, 2018

Ingredients

  • 1 cup of Gluten-free Pancake mix
  • 1 egg
  • 1/3 cup of vanilla rice milk
  • 1 tsp vanilla
  • 2 tbsp of oil
  • 1/3 cup of brown sugar

Directions

  1. Mix it up all together to make a dough and scooped them with small ice cream scooper right into a pot of hot oil. (Make sure oil is at 375 degrees.) 4 minutes and presto….Yummy donut holes. Let them cool down and roll into icing sugar.
  2. Can’t believe how easy that was. Try it and let me know what you think!

More recipes like this: www.deliciouswithout.com

Chuck Hughes’ Ultimate Grilled Cheese

BT Montreal | posted Monday, Nov 26th, 2018

Serves 4

Ingredients:

Grilled Cheese:

  • 1 Tbsp unsalted butter
  • 1½ Tbsp all-purpose flour
  • 1 cup hot milk
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 pinch nutmeg
  • 4 slices Gruyère cheese
  • 4 slices Monterey Jack cheese
  • ½ cup Parmesan cheese, freshly grated
  • 8 slices peasant bread
  • (visit LG.ca/ContinuousKitchen for recipe)
  • 1 Tbsp Dijon mustard
  • 4 oz. baked Holiday ham, sliced, but not paper thin
  • Mayonnaise

Slaw:

  • ½ thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • 2 whole shredded carrots
  • 3 thinly sliced green onions
  • ¼ cup of Chuck’s apple cider vinegar
  • Pickled Vegetables (visit LG.ca/ContinuousKitchen for recipe), chopped
  • 1 Tbsp of grainy mustard
  • 1 Tbsp of honey
  • ¼ cup of Chuck’s olive oil
  • 1 tsp of celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions:

Grilled Cheese:

  1. Preheat the oven to 400 °F (200 °C). Heat panini press OR cast-iron fry pan.
  2. Melt butter over low heat in a small saucepan and add flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat, add the salt, pepper, nutmeg, slices of Gruyère, and Parmesan and set aside.
  3. Lightly brush half the bread slices with mustard, add a slice of ham to each, and place half the remaining Gruyère and Monterey Jack cheese slices and a generous serving of slaw. Top with another piece of toasted bread. Brush mayonnaise on the outside of the slices and place the sandwich on the press or into the cast iron fry pan. Cook until golden brown and the cheese has melted.
  4. To serve: Slather the tops with cheese sauce, place with remaining Gruyère and Monterey Jack cheese slices and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes or until the topping is bubbly and lightly browned. Serve hot.

Slaw:

  1. 1. In a small bowl, whisk together apple cider vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions, pickled vegetables and celery seed.
  2. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper, and chill before serving.

Chuck Hughes’ Holiday Ham

BT Montreal | posted Monday, Nov 26th, 2018

Serves 10–12 guests

Ingredients:

  • ¾ cup orange marmalade
  • ¼ cup Chuck’s maple syrup
  • ¼ cup whole-grain Dijon mustard
  • ¼ cup bourbon
  • 2 tbsp lemon juice (fresh if possible)
  • ½ tsp ground ginger
  • Salt and black pepper to taste
  • 1 bone-in half ham (about 6–10 lbs)

Directions:

  1. Move oven rack to lower third portion of the oven and preheat to 325 °F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
  2. Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a small saucepan, whisk to combine well, and bring to a boil. Set aside.
  3. Remove ham from package and pat dry if too wet. Place ham on roasting rack, flat side down, so the fatty side is facing up.
  4. Gently score the ham in a criss-cross pattern, and brush all over with ½ cup of the prepared glaze. NOTE: Scoring the ham will help the glaze to really sink in and create an amazing flavour.
  5. Cover ham loosely with aluminum foil to prevent drying out or burning.
  6. Bake for about 2–2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125–130 °F.
  7. Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
  8. Increase oven temperature to 425 °F.
  9. Brush 6 tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 tbsp of glaze every 6–7 minutes. You’ll be brushing the ham with glaze approximately 3 times during this step.
  10. Be sure to watch that the glaze doesn’t burn, but instead turns a rich, deep golden colour.
  11. Remove roasting pan from oven and place ham on a large cutting board.
  12. Tent loosely with foil and let ham rest for 20 minutes before slicing.

To make mustard sauce for serving: Mix ½ cup whole grain Dijon mustard with ¼ cup glaze.

Chuck Hughes Split Pea and Ham Soup

BT Montreal | posted Monday, Nov 26th, 2018

Serves 6

Ingredients:

  • 4 cups water
  • 4 cups chicken broth
  • 1 ham bone (optional but preferred!)
  • 1 cup onions diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 tbsp butter
  • 2 tbsp Chuck’s Olive Oil
  • 1 lb dry split peas equal to 2 cups
  • 2 cups ham diced
  • 2 bay leaves
  • 1 tbsp garlic minced
  • 1 russet potato diced
  • Salt and pepper to taste
  • Fresh thyme leaves

Directions:

  1. In a large soup pot, add water, broth, onions, carrots and an uncleaned ham bone. Bring to a boil.
  2. Add all remaining ingredients except for the potato.
  3. Reduce the heat and let the soup simmer. Completely dry peas take 2+ hours of simmering before the soup is ready. Peas that have been soaked overnight take 1+ hours. Either way, I recommend that you let the soup simmer for several hours. This allows plenty of time for the peas to cook and the soup to thicken and to fully absorb the flavour from the ham bone.
  4. Add the potato about 40 minutes prior to eating.
  5. When the potato pieces are done, you’re ready to eat! It’s as easy as that. Season with black pepper and fresh thyme leaves.

 

Chuck Hughes’ Timeless Tourtière

BT Montreal | posted Monday, Nov 26th, 2018

Ingredients:

Tourtière

Tourtière 1 x 9” pie plate (serves 6–8) Double crust (top and bottom)

  • 1 onions, chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp canola oil
  • 1½ lbs ground pork
  • 1½ lbs ground veal
  • 2 potatoes, grated
  • 1 cup veal stock
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp ground clove
  • Salt and pepper
  • Rolled-out shortcrust pastry
  • 1 egg beaten with a little water for egg wash

Shortcrust Pastry

  • 2¼ cups all-purpose flour
  • ¼ tsp salt
  • ¾ cup cold unsalted butter, cubed
  • 6 tbsp ice water, approximately

 

Directions:

Tourtière:

  1. In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
  2. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  3. Line 1 23-cm (9-inch) pie plate with pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the centre. Press the edge to seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

Shortcrust Pastry

  1. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
  2. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
  3. Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie.

Chef V’s Tripple Chocolate Cherry Cookies

BT Montreal | posted Thursday, Nov 22nd, 2018

makes 70 small cookies

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp. salt
  • 1 cup margarine
  • 1 cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/3 cup white chocolate chips
  • 1/3 cup dark chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup dried cherries

Directions

  1. Preheat oven to 375°F.
  2. Combine flour, baking soda and salt in medium bowl; set aside.
  3. Beat margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in chocolates and cherries. Drop by tablespoonfuls on ungreased baking sheets, 2-inches apart.
  4. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Chef V’s Mocha Crinkles

BT Montreal | posted Thursday, Nov 22nd, 2018

Makes 50-60 cookies

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup margarine
  • 1 cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup instant coffee or instant espresso
  • 2 tbsp. skim milk or water
  • ½ cup cocoa
  • ½ cup icing sugar

Directions

  1. Preheat the oven to 375°F.
  2. Combine flour, baking soda and salt in medium bowl set aside.
  3. Beat margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture and cocoa powder into dough. Drop by tablespoonfuls into icing sugar; roll to generously coat. Arrange on ungreased cookie sheets.
  4. Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely.
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