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Recipes

V’s 20-Minute Red Lentil Soup

BT Montreal | posted Tuesday, Mar 1st, 2016

Ingredients:

  • 3 tbsp olive oïl (soup)
  • 4 tbsp olive oïl (pasta)
  • 3 cloves of garlic minced
  • 1/2 spanish onion finely chopped
  • 1 Yukon Gold potato diced into small cubes
  • 2 cups dried red lentils
  • 2L of chicken stock
  • 1/4 cup parsley chopped
  • Salt and Pepper to taste
  • 250g Tubetti Pasta (the larger ones)

 

Method:

  1. In a small saucepan bring water to a boil, salt liberally and cook the pasta for the indicated time on the package. Once cooked to aldente or with a bite to them, strain and stir in some olive oil to keep them from sticking together.
  2. In a medium sized pot, on medium high heat sauté the onions and garlic in the olive oil. Add in the red lentils and the potatoes and cook for about 2-3 minutes. Add in the chicken stock (making sure it covers the lentils by at least an inch) and let this simmer for about 15 minutes on high heat.
  3. Taste for salt and pepper and adjust the flavouring, add in the parsley and cook for an additional 2 minutes.
  4. Plate first with the red lentil soup, then one ladle of tubetti and top with an extra drizzle of olive oil and freshly cracked pepper if needed.

 

Recipe courtesy: Vanessa Gianfrancesco

Creamy Lemon & Caper Scaloppini

BT Montreal | posted Tuesday, Feb 9th, 2016

Ingredients:

• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/2 cup all purpose flour
• 4 pork cutlets, about 150g each
• 3 tbsp of olive oil
• 1 tbsp butter
• 1/2 cup dry white wine
• 1 lemon sliced
• 1/3 cup of drained bottled capers
• 1/2 cup 35% cooking cream
• 1 tsp fresh parsley finely chopped

Method:

  1. In a dish mix together the flour the salt and pepper and dredge the pork (coat it with the flour). Shake off any excess flour
  2. In a large skillet heat the oil and the butter over medium high heat and sauté the porc for about 1-2 minutes on each side, or until it looks golden brown.
  3. Place the pork on a dish and set aside.
  4. Deglaze the pan with white wine then add in the cream. Add back the porc, lemon slices, capers and parsley.
  5. Cook for an additional 5 minutes or until the sauce has turned a nice golden brown color.

Courtesy: Chef V

Heart Shaped Chocolate Bark

BT Montreal | posted Wednesday, Feb 3rd, 2016

Ingredients:

  • 1 lb. Dark Chocolate pieces, melted
  • 1 cup (250 mL) pumpkin seeds, divided
  • 1 cup (250 mL) whole almonds, blanched or roasted
  • 12 enerjive Rock Salt Quinoa Crackers, broken
  • 2 tbsp. (30 mL) goji berries or cranberries

 

Method:

  1. In large bowl combine, melted chocolate, 3/4 cup (175 mL) pumpkin seeds, almonds and enerjive Quinoa Crackers until chocolate is coating everything.
  2. Spread evenly onto parchment-lined tray to about 3/4-inch thick; sprinkle with goji berries and 1/4 cup (50 mL) pumpkin seeds. Place in fridge or freezer until set, about 30 minutes.
  3. Using large sharp chef’s knife, cut hardened chocolate into irregular pieces.
  4. Store in refrigerator or freezer.

 

Recipe courtesy: Korey Kealey

Flank Steak with a Re-Invented Chimichurri with Pomegranate Seeds

BT Montreal | posted Friday, Jan 22nd, 2016

Ingredients:

  • 1 Flank Steak (about 1.5-2 lbs)
  • 1 cup pomegranate seeds
  • 1 cup of green olives finely chopped
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 large lemon juiced
  • 1 large lemon zested
  • 2 tsp honey
  • Large handful of parsley chopped
  • Large handful of cilantro chopped
  • 1 tsp freshly ground pepper

 

Method:

  1. Season the meat with course salt and freshly-ground pepper.
  2. Heat a large saute pan to medium-high heat.
  3. Add 2 tablespoons of olive oil in the pan, and then sear the steaks on each side until you attain a nice golden crust. Cook about 3-4 minutes per side or until it is cooked to your liking.
  4. Once the steak is cooked, transfer to a dish and let it rest, with a loosely tented foil, or for about 10 minutes.

 

Chimichurri:

  1. In a bowl add in the pomegranate seeds, olives, olive oil, red wine vinegar, lemon juice and zest, honey, parsley, cilantro and black pepper, stir it all together. (This can also be done in a food processor)
  2. When you’re ready to serve, slice the steak and put it on a butcher`s board, spoon the chimichurri over the top and I love to add some extra pomegranate seeds.

 

Recipe courtesy: Chef Vanessa Gianfrancesco

Panko Crusted Trout with Lemon and Dill

BT Montreal | posted Thursday, Jan 7th, 2016

Ingredients:

  • 1 1/2 cups Basmati rice
  • 6 Fresh dill (sprig)
  • 3/4 cups Grated parmesan cheese
  • 4 1/2 cups Green beans
  • 1/2 Lemon
  • 6 tbsp Mayonnaise (light)
  • 6 tsp Olive oil (not included)
  • 3/4 cups Panko
  • 6 Trout (fillets)

 

Method:

  1. Preheat oven to 400F. Bring water to a boil for the rice in a pot (the quantity is not important because the rice will be drained). Reduce heat, add basmati rice and cook for 8 minutes. Drain and reserve.
  2. Meanwhile chop dill finely and zest lemon. In a little bowl mix together mayonnaise, half the lemon juice, half the lemon zest and dill. Season with salt & pepper to taste.
  3. Mix panko and Parmesan cheese in another bowl.
  4. Place trout fillets in a cooking dish covered with parchment paper. Cover trout with mayonnaise mix and sprinkle Parmesan panko mix on top. Cook in the oven for 12-15 minutes.
  5. In the meantime trim ends of green bean. Sauté in an oiled pan over medium heat for 3-5 minutes. Salt to taste.
  6. Serve trout fillets with a side of basmati rice and green beans. Add a splash of lemon juice and the remaining lemon zest as a garnish.

 

Recipe courtesy: MissFresh

Vietnamese Beef Tacos

BT Montreal | posted Thursday, Jan 7th, 2016

Ingredients:

  • 6 cups Coleslaw mix salad
  • 1 1/2 tbsp Fish sauce
  • 6 Fresh coriander (sprigs)
  • 3 Garlic cloves
  • 3 tbsp Honey
  • 3 Limes
  • 3/4 cups Mayonnaise (light)
  • 3 tbsp Olive oil (not included)
  • 9 Radishes
  • 1 1/2 tbsp Sambal Oelek sauce
  • 3 tsp Sesame oil
  • 3 tbsp Soy sauce (low sodium)
  • 42 oz Steak
  • 12 Tortilla breads

 

Method:

  1. Crush and mince garlic. In a medium bowl, whisk together soy sauce, vinegar, honey, fish sauce, garlic, sesame oil, half of lime juice and zest.
  2. Cut beef into 1 cm thick slices and place in the bowl with sauce. Let marinate in refrigerator for about 15 minutes (or more if you’d like).
  3. For the spicy sauce, in a small bowl, combine mayonnaise, sambal oelek and rest of lime juice. Roughly chop coriander. Slice radishes as fine as you can (tip : you can use a mandolin). Reserve everything.
  4. In a large pan over medium-high heat, warm the tortillas one at a time, about 1 minute per side. Keep warm and reserve. Increase heat and add olive oil to the pan. Add steak (discard marinade) and cook for about 5 minutes until browned.
  5. To assemble the tacos, divide steak among tortillas. Top with coleslaw, radishes and coriander. Drizzle spicy sauce on top.

 

Recipe courtesy: MissFresh

Evergreen Goodness

BT Montreal | posted Tuesday, Jan 5th, 2016

Ingredients:

  • 2 ounces of your favorite gin
  • 1/8 tsp freshly grated ginger
  • 1 tsp fresh lime juice
  • 1 sprig of fresh pine
  • 250mL of gingerale or spruce beer

 

Method:

  1. Using a drink shaker add in the gin, fresh ginger, lime juice and mix together.
  2. In a chilled glass add in a couple of ice cubes and pour in the mixture, then the fresh pine and top off with gingerale or spruce beer.
  3. This gets better as it sits because the flavour of the pine really infuses the drink.

 

Recipe courtesy: Vanessa Gianfrancesco (Chef V)

Gingerbread Dough

BT Montreal | posted Wednesday, Dec 23rd, 2015

Ingredients:

  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter
  • 1 cup dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons all spice
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 1/2 cups molasses
  • 6 cups of all-purpose flour

 

Method:

  1. In a large bowl, sift together flour, baking soda, and baking powder – set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.
  3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour.
  4. Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes.
  5. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes.
  6. Bake 15 minutes, or until gingerbread is firm in the centre, but not dark around the edges.
  7. Makes about 3 small houses or plenty of gingerbread cookies!

 

Recipe courtesy: Coco Canelle

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