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Chef V’s Apple & Chicken Burgers

BT Montreal | posted Wednesday, Mar 27th, 2019

Makes 4 burgers


  • 500g ground chicken
  • ¼ cup panko breadcrumbs
  • ½ cup gruyere
  • 1 large Granny Smith or Delicious apples, grated
  • 1 large egg
  • 3 tbsp fresh tarragon, finely chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Worcestershire sauce
  • 12 mini hamburger buns of your choice
  • Boston Lettuce
  • 2 Roma tomatoes sliced
  • 12 slices of bacon


  • 1 cup mayo
  • 2 tbsp tobasco sauce
  • 2 tbsp fresh tarragon, finely chopped
  • 1 lemon zested


  1. Pre-heat the oven to 375 degrees or a grill to medium high heat.
  2. In a bowl combine the ground chicken, panko, gruyere, apples, egg, tarragon, salt, pepper and Worcestershire sauce. Combine all the ingredients together. Then separate the meat into 12 and form the mini hamburger patties.
  3. Place the patties in the oven or on the grill, cook until well done. Once they are cooked, place them on a dish tented with aluminum foil to allow them to stay warm and juicy.
  4. Place the hamburger buns in the oven or toast on the grill for extra flavour and texture.
  5. In a separate bowl, add in the mayo, tobasco sauce, tarragon and lemon zest.
  6. Assemble to burgers starting with the buns, the sauce, the meat, the bacon, the lettuce and tomatoes

Vegan Hamentashen for Purim, by Delicious Without Gluten

BT Montreal | posted Tuesday, Mar 19th, 2019

1. Vegan Orange Dough


  • 4 3/4 cups All Purpose Gluten free flour (xanthan gum included) (640 g)
  • 2 cups of icing sugar (260 g)
  • ½ tsp salt (3 g)
  • 2 sticks of margarine (220 g)
  • ½ cup of Tofutti non dairy cream cheese (50 g)
  • 1 tsp orange extract
  • Zest of 1 orange
  • 6 tbsp of orange juice without added sugar (90 g)


  1. Mix flour, icing sugar and salt and set aside.
  2. Beat the margarine and Tofutti
  3. Add orange extract
  4. Add flour in batches and alternate with orange juice. This dough can also be done without the Tofutti and can be replaced simply with water.
    Orange dough can be maple dough or plain dough by switching out the extract to maple or vanilla. The orange zest would be removed but the orange juice stays the same.
  5. Flour your work surface.
  6. Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  7. Cut 3” – 3.5” circles with the top of a glass or cookie cutter.
  8. Place filling and pinch into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size. They should be very lightly coloured.
  9. Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.

2. Vegan Chocolate Chip Cookie Dough


  • 2 3/4 cups All Purpose Gluten free flour (xanthan gum included) (370 g)
  • 1 tsp salt (6 g)
  • ½ tsp baking soda
  • 2 sticks of margarine (220 g)
  • ½ cup granulated sugar (105 g)
  • 1 cup packed brown sugar (225 g)
  • 1 tbsp vanilla extract
  • ½ cup mini chocolate chips


  1. Mix flour, salt and baking soda and set aside.
  2. Beat the margarine and sugar
  3. Add vanilla
  4. Add flour in batches so that the powder is not flying everywhere
  5. Mix very well until dough is cohesive. If to dry, add a bit of water (tbsp)
  6. Add chocolate chips to batter
  7. Flour your work surface.
  8. Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  9. Cut 3” – 3.5” circles with the top of a glass or cookie cutter. place filling and pinch
    into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size.
    They should be very lightly coloured.
  10. Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.

3. Chocolate Cream Cheese Hamentashen


  • 1 small tub of Tofutti cream cheese or regular cream cheese (227g or 1 cup) at room temperature
  • 2 sticks of margarine or butter (225g) at room temperature
  • 1/4 cup of granulated sugar (50 g)
  • 1/2 cup cocoa powder (60g)
  • 1/3 cup icing sugar (50g)
  • 2 cups of all purpose flour (I use Better Batter which includes xanthan gum) (335g)


  1. Cream the cream cheese, margarine and sugar using a paddle attachment.
  2. Add the dry ingredients and mix well until it forms into a ball.
  3. Place dough in plastic wrap in 2 balls and place in refrigerator for an hour or so.
  4. Flour your work surface. You can use icing sugar if you want a smooth texture (many all purpose flours are made with rice and the texture may leave a sandy feel) or you can use tapioca flour as well.
  5. Roll out dough, and cut 3 – 3.5” circle with the top of a glass or cookie cutter. place filling and pinch into triangle. Bake at 350 degrees for 12-15 minutes depending on size.
  6. I like to cool them and ice them with chocolate drizzle, sprinkles and/or royal icing.



  • One package of apricots (350 g)
  • One package of prunes (350 g)
  • 1 ½ cups of dried cranberries
  • 1 cup of Orange juice
  • Water
  • Zest of one large navel orange


  1. Pour juice and dried fruit in a pan and if the orange juice does not cover the fruit.
  2. Add extra water and bring to a boil
  3. Simmer and watch that the fruit does not stick to bottom.
  4. Stir often until all fruit is soft and no juice is left. If fruit is not yet soft, add more water and continue to boil.
  5. Place softened fruit and orange zest into food processor with blade and grind until smooth.

For more: www.deliciouswithout.com/a-very-vegan-purim/ 

Chef Derek Curzi’s Valentine’s Day recipes

BT Montreal | posted Tuesday, Feb 12th, 2019

Amaretto shrimp


  • 6-8 jumbo shrimp (cleaned)
  • 1 tbsp salted butter
  • 2 0z amaretto
  • 100 ml 35% Cream
  • 50 ml shrimp stock
  • salt and pepper to taste
  • 50g toasted almonds
  • 1 tbsp butter


  1. Heat butter until light brown
  2. Sweat shrimp, de-glaze with Amaretto, let alcohol burn off
  3. Add stock cream and let simmer 3 to 4 minutes, add butter
  4. Top with toasted almonds

Red wine sauce


  • 2 oz red wine
  • 1 tbsp butter
  • 2 oz cognac
  • 1L demi glace
  • 50g french shallots


  1. Swear shallots in butter
  2. De glaze with red wine and cognac
  3. Let simmer until half reduced.

Proseco mustard dressing


  • 250 ml orange juice
  • 1L olive oil
  • 250 ml dijon mustard
  • 100 ml proseco
  • 250 ml white balsamic vinegar
  • salt and pepper to taste


Combine all ingredients and whisk well until smooth and emulsified in refrigerator overnight.

Molten lava cake


  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp flour
  • 115g dark chocolate
  • butter


  1. Melt chocolate over double boiler, whisk eggs and sugar until very thick.
  2. Slowly fold in melted chocolate, sift flour and fold into mixture.
  3. Grease individual molds pour in batter.
  4. Refrigerate until ready to serve then cook in a 380 degree oven for 5 to 7 minutes



Chef Natalia’s Valentine’s Day Hazelnut Truffles

BT Montreal | posted Wednesday, Feb 6th, 2019

Makes 24 truffles


  • 2 cups dark chocolate
  • 1 cup heavy cream
  • 1/2 cup hazelnut spread
  • 1/2 cup chopped hazelnuts
  • 1/4 teaspoon salt
  • 1 cup cocoa powder (for dusting)


  1. Heat heavy cream in a small pot.
  2. Place chocolate and hazelnut spread in a medium bowl. Cover with the hot cream and let sit for 5 minutes.
  3. Mix well until all chocolate has melted it forms a smooth chocolate cream. Add the chopped nuts and sea salt. Mix well
  4. Let set until solid and then form the truffles with the help of a small ice cream scoop, a melon baller or a round spoon.
  5. Cover the truffles with cacao.

Chef V’s Everything Bagel Cheese Ball

BT Montreal | posted Wednesday, Jan 30th, 2019


  • 8 ounce cream cheese at room temperature
  • ¾ cup sour cream
  • 1 cup cheddar cheese
  • ¼ cup chopped green onion or chives
  • 8 slices crispy bacon, chopped
  • salt and pepper to taste
  • crackers or snacks of your choice to dip


  • ½ cup toasted sesame seeds
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp poppy seeds
  • 2 tsp garlic powder or garlic bits


  1. In a bowl mix togetther the cream cheese, sour cream, cheddar cheese, green onion, chopped bacon, salt and pepper. Combine. Form into a ball and place into the fridge to cool for at least 30 minutes
  2. In a separate bowl combine the sesame seeds, kosher salt, black pepper, poppy seed and garlic powder.
  3. Remove the cheese ball from the fridge and roll into the seasoning. Serve on a tray with your choice of crackers or dippers.

Chef Natalia’s Risotto Nero

BT Montreal | posted Thursday, Jan 10th, 2019


  • 2 cups carnaroli or arborio rice
  • 1 tbsp olive oil
  • 1/2 white onion
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped mixed mushrooms
  • 1 Tbsp truffle paste or tartuffo
  • 1/4 cup grated parmesan
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon fresh thyme


  1. In a deep pan or pot, sautee garlic and onion with the olive oil until transparent Add mushrooms and rice and cook stirring for 2 minutes.
    Add black truffle paste, salt, pepper and thyme. Stir for 1 minute.
  2. Slowly incorporate the broth, one laddle at the time and stir until the broth is fully absorbed by the rice.
  3. Repeat until the broth is finished and the rice is plumped, bit still al dente (if you prefer more cooked rice, just add a little more broth) Finsih with lots of parmesan and serve inmediately.

Chef Samantha’s Braided Pizza

BT Montreal | posted Tuesday, Jan 8th, 2019


  • 1 Pizza dough (850g)
  • 1 sliced tomato seasoned with 1 tbsp. olive oil, salt, oregano
  • ½ cup sliced onion
  • ½ cup sliced red pepper
  • 8 slices of smoked ham (or your favorite meat) *optional
  • 1 cup mozzarella cheese
  • 1 tbsp. sesame seeds or poppy seeds
  • 1 tsp. olive oil



  1. Roll out your dough in a rectangular shape.
  2. Layer the center of your pizza, in that order, with ingredients above, or your own choices.
  3. Make 1-inch thick incisions on each side of the dough to make strands of dough. Pizza dough will look like a fringe on each side.
  4. Begin from the top and make criss-cross design with both sides of dough till you make a braid-like look.
  5. Brush a little olive oil on top.
  6. Sprinkle with sesame seeds or poppy seeds or both. *optional
  7. Meats are optional as well, can make vegetarian or with your own favorite pizza toppings.

Chef Samantha’s Vegetable Pizza ‘Con la Verdura’

BT Montreal | posted Tuesday, Jan 8th, 2019

  • 1 pizza dough (850g)
  • 2 cups shredded mozzarella cheese
  • 2 Swiss chard bouquets, washed
  • 2 garlic cloves sliced
  • ¼ cup olive oil
  • 2 tsps. salt
  • 2 tsps. oregano

(Once Swiss chard is washed (do not dry, need a little water on it), place in a deep skillet with the garlic, olive oil, salt, oregano.  Once cooked, strain it in a colander and remove garlic pieces. Chop in smaller pieces.)



  1. Roll out the pizza dough on a greased pan.
  2. Place the Swiss chard on half the pizza.
  3. Sprinkle the mozzarella cheese.
  4. Fold over with the other half.
  5. Brush some olive oil on top and sprinkle oregano.
  6. Cook for 45 minutes in a conventional oven or till it appears browned and cooked.
  7. Cut to desired pieces.
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