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Recipes

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.

Brunch Pizza by Chef Natalia Machado

BT Montreal | posted Wednesday, Nov 14th, 2018

Makes 2

Ingredients

  • 1 store bough pizza dough (split in 2)
  • 1/2 cup shredded mozzarella
  • 1/4 cup sundried tomatoes
  • 1 tablespoon basil
  • 1/4 cup chopped calabrese salami or bacon
  • 2 eggs
  • 2 tablespoons grated parmesan.
  • Semolina or flour for dusting

Directions

  1. Heat the oven to 400F
  2. Cut the dough in half and roll to form 2 even 8-10 inch round
  3. Divide all ingredients and place in the center of both dough.
  4. Pluck both sides to shape the pizza like an candy wrapped and transfer to the cooking tray. Top each pizza with 1 egg and sprinkle some extra parmesan.
  5. Bake for 12-15 minutes till the dough golden brown.

Uovo al Forno by Chef Natalia Machado

BT Montreal | posted Wednesday, Nov 14th, 2018

Ingredients

  • 1/4 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil
  • 50 grms spicy salami (substitute for any other favorite meat)
  • 2 eggs
  • 2 tablespoons grated mozzarella
  • Salt and pepper to taste
  • 1 Dash of heavy cream

Directions

  1. Cover the bottom of your chosen oven safe pot with the tomato and salami. Drizzle olive oil.
  2. Crack both eggs in the center of the pot. Top with fresh basil, mozzarella and season with salt and pepper.
  3. Bake to your liking (for runny yolks, 8-10 minutes)

Spinach mushroom frittata by Chef Natalia Machado

BT Montreal | posted Wednesday, Nov 14th, 2018

(Serves 1)

Ingredients

  • 1 cup spinach leaves, lightly sauteed in oil
  • 3 eggs
  • 1/4 cup sautéed mushrooms
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 tablespoons fresh fiori di latte
  • 1 Salt and pepper, to taste

Directions

  1. Beat the eggs in a small bowl.
  2. In an oven safe pot place the ingredients but the cheeses.
  3. Cover with the egg and then top with both cheeses.
  4. Cook at 350 F for 10-12 minutes

Chef Erica’s Hasselback Apple Pastry

BT Montreal | posted Thursday, Nov 8th, 2018

Ingredients

  • a sheet of puff pastry cut into 6 circles
  •  3 apples of your choice, peeled
  • ¼ cup melted butter
  • ¼ cup brown sugar
  • ¾ tsp cinnamon
  • chopped nut of your choice to sprinkle on top, optional
  • 1 beaten egg

Directions

  1. Preheat the oven to 375℉.
  2. After peeling your apples cut in half and spoon out core. Slice thin slices along your apple not cutting all the way down. Make sure your apples are still intact. Cut out your circles of dough making sure that they are a little larger than the circumference of the apple.
  3. Place the apple with the slits on each round of dough. In a small bowl mix together your melted butter, sugar, and cinnamon and brush generously over apples but make sure it’s not pooling on the dough. Brush the edges of dough with beaten egg.
  4. Bake at 375℉ for 30-40 minutes until your dough is golden brown and your apples are soft to your liking.
  5. Sprinkle with your nuts and serve with ice cream, store bought caramel sauce, or whipped cream.
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