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Recipes

Olive Ascolane

BT Montreal | posted Thursday, Dec 22nd, 2016

Olives:

  • Jumbo green olives (from le Marche, le Puglie or Sicily)
  • De-salt olives in cold water for 1-2 days before pitting

Meat filling:

  • 1/3 cup each of ground pork, veal and beef
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1/2 tsp of grated nutmeg
  • salt and pepper to taste
  • pinch of onion powder
  • pinch of garlic powder
  • bread crumbs

Coating:

  • flour to coat olives
  • beaten egg
  • bread crumbs
  • canola oil for frying

Method

  1. Cut olives gently in a spiral to remove the pits.
  2. Fill with meat filling and gently shape back into olive shape.
  3. It should be a little bigger than it originally was, but not too much bigger.
  4. Drench in flour, then egg and then bread crumbs.
  5. Heat the oil to a temperature of about 350 F or 175 C and fry until golden and drain on paper towels.

Recipe courtesy: Chef Erica Bucciacchio

Decadent Chocolate & Raspberry Tart

BT Montreal | posted Friday, Dec 16th, 2016

Ingredients:

  • 2 cups chocolate cookie crumbs
  • 7 tbsp butter, melted
  • 1 tsp sea salt
  • 1 ½ cups bittersweet chocolate
  • 1 ¼ cups whipping cream

Method

  1. Preheat oven to 350 degrees.
  2. In a bowl combine the cookie crumbs and the butter. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.
  3. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  4. In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and line up the raspberries tightly covering the whole top of the pie.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

Olive Tapenade Pizzettas

BT Montreal | posted Friday, Dec 16th, 2016

Ingredients:

  • 1 homemade or store bought pizza dough
  • 500g package of olive tapenade (store bought)
  • 1 ½ cups gruyere, shredded (or the cheese of your choice)

Method

  1. Preheat your oven to 375 degrees.
  2. Grease a muffin pan with non stick spray or olive oil.
  3. On a flat, floured working surface, roll out the dough into what looks like a 12 inch pizza (using a rolling pin). The dough should be about ¼ of an inch thick.
  4. Spread the olive tapenade all over the dough right to the edges. Sprinkle the cheese over the tapenade.
  5. Roll the dough into what looks like a log and cut 12 equal parts or into however many pieces depending on the size you would like.
  6. Place each piece into the muffin pan. I love an extra sprinkle of cheese right over the top.
  7. Place into the oven and cook for about 17-20 minutes or until the pizzettas are golden brown.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

V’s Holiday Hot Chocolate

BT Montreal | posted Friday, Dec 16th, 2016

Ingredients:

  • 3 cups whole milk (3.25%)
  • 1 ½ cups 10% cream
  • 6 ounces semi-sweet chocolate, chopped
  • 4 ounces dark chocolate, chopped
  • 2 tbsp vanilla extract
  • 3 tsp cocoa powder
  • 1 tbsp granulated sugar
  • 1 tsp espresso powder
  • ½ tsp salt
  • 1 container of store bought whipped cream
  • 6 candy canes

Method

  1. In a medium sized pot warm the milk and cream until it reaches a light simmer. Close the heat add in the chocolate, vanilla, cocoa, sugar, espresso powder and salt.
  2. Whisk all the ingredients together until the chocolate is melted.
  3. Fill up mugs with the hot chocolate then top with whipped cream and place in a candy cane.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

Spanish Style Eggs

BT Montreal | posted Friday, Dec 16th, 2016

Ingredients:

  • 4 tbsp olive oil (plus extra for garnishing)
  • 1 cup spicy chorizo, finely chopped
  • 1 cup Spanish onions, finely chopped
  • 4 cloves garlic, minced
  • 1 large orange or yellow pepper, diced
  • 1x 12-14 ounce can fire roasted tomatoes
  • 4 large eggs room temperature
  • ¼ cup parsley, finely chopped
  • ¼ cup chives, finely chopped
  • Salt and pepper to taste

 

Method

  1. In a large skillet, heat the olive oil on medium high heat. Add in the chorizo and cook until browned. Then add in the onions and garlic and cook together in the renderings of the chorizo. Add in the peppers and let them cook for about 2-3 minutes. Then add the fire roasted tomatoes. Season with salt and pepper. Cook for an additional 7-10 minutes.
  2. Make little wells in the sauce for the eggs. In a separate bowl crack each egg and then pour them into each well. This ensures that no shells end up in the sauce.
  3. Cook the eggs until the white is completely cooked through, then sprinkle with some extra olive oil, salt and pepper on the eggs directly and some parsley and chives.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

Herb-stuffed turkey roast

BT Montreal | posted Thursday, Dec 15th, 2016

Lemon herb butter:

  • ¼ cup (55 g) unsalted butter, softened
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp fresh thyme leaves tsp
  • ¼ cup ground nutmeg
  • 1 small clove garlic, finely chopped
  • ½ lemon, the finely grated zest only

 

Turkey Roast:

  • ¼ c12 cups (3 litres) water
  • 1/3 cup (95 g) salt
  • 1/3 cup (70 g) lightly packed brown sugar
  • 1 tsp crushed black peppercorns
  • 2 bay leaves
  • 1 deboned turkey roast, about 4 lb (1.8 kg), tied
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp fresh thyme leaves
  • 1 tbsp (15 ml) Dijon mustard
  • 1/2 lemon, the finely grated zest only
  • 2 and ½ cups (625 ml) chicken broth
  • 2 tbsp unbleached all-purpose flour
  • Salt and pepper

 

Method (lemon herb butter):

  1. In a bowl, combine all the ingredients. Season lightly with salt and pepper. Cover and set aside.

 

Method (Turkey roast):

  1. In a large 6-litre pot, bring 2 cups (500 ml) of the water, the salt and brown sugar to a boil, stirring until the brown sugar dissolves. Remove from the heat. Add the peppercorns, bay leaves and the remaining water (10 cups / 2.5 litres). Let the brine cool.
  2. Place the turkey roast into the brine. Weigh down with a plate to completely submerge the meat. Refrigerate for 12 hours or overnight.
  3. Meanwhile, in a small bowl, combine the herbs, mustard and lemon zest.
  4. Drain the turkey and pat dry with paper towels. Without untying the roast, stuff the herb mixture between the breasts. Season with pepper. Set aside.
  5. With the rack in the middle position, preheat the oven to 350°F (180°C).
  6. In a large ovenproof skillet over medium heat, brown the turkey on all sides in 3 tbsp (45 ml) of the lemon herb butter, basting often with the hot butter. Add the broth and bring to a boil. Bake for 1 hour and 30 minutes or until a meat thermometer inserted into the centre of the roast reads 165°F (74°C).
  7. Remove from the oven and set the roast aside on a plate. Cover with aluminum foil and let rest for 10 minutes. Skim the cooking juices, if needed.
  8. Meanwhile, combine the flour and the remaining lemon herb butter. Set the kneaded butter aside.
  9. With a wooden spoon, scrape the bottom of the skillet. Strain the cooking juices into a saucepan. Bring to a boil and stir in the kneaded butter with a whisk. Let simmer gently about 2 minutes or until the gravy thickens. Adjust the seasoning.
  10. Untie the roast. Cut into slices and serve with the gravy.

Recipe courtesy: Ricardo Cuisine

Fresh cranberry relish

BT Montreal | posted Thursday, Dec 15th, 2016

Ingredients:

  • 3 cups (340 g) fresh cranberries
  • 3/4 cup (160 g) sugar
  • 1/4 cup (35 g) dried currants
  • 1 large apple, peeled and grated
  • 1 tbsp (15 ml) cider vinegar
  • 1 long orange zest, removed with a vegetable peeler

 

Method

  1. In a food processor, chop the cranberries. Transfer to a bowl.
  2. Add the remaining ingredients and combine well.
  3. Cover and let macerate for 24 hours in the refrigerator. Remove the orange zest.
  4. Delicious served with the honey-spiced turkey or crustless meat pie.

Recipe courtesy: Ricardo Cuisine

Veal Saltimbocca

BT Montreal | posted Tuesday, Dec 6th, 2016

Ingredients:

  • 8 (4-ounce) thinly sliced veal medallions, pounded to evenly flatten
  • 1 tsp freshly ground black pepper
  • 8 slices prosciutto
  • 3 tablespoons olive oil
  • 8 fresh sage leaves
  • 8 slices of provolone cheese
  • 1/3 of a cup of chopped parsley
  • ½ cup white wine
  • 1 cup chicken broth
  • ¼ cup 35% cream

Method

  1. Place the veal flat on the work surface pound out the veal to about ¼ of an inch thick. Sprinkle the veal with freshly ground pepper. Lay 1 slice of cheese and then a slice of prosciutto on each veal slices.
  2. Heat the olive oil and the sage leaves in large skillet over high heat. Once the sage leaves become translucent remove and set aside.
  3. Add the veal prosciutto side down and cook just until golden brown, about 2-3 minutes per side. Deglaze the pan with white wine; add the chicken broth and cream. Reduce the heat to medium. Plate the veal and drizzle the reduced cooking liquid over the veal and serve immediately.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

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