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Recipes

Macaroni & Cheese

BT Montreal | posted Thursday, Oct 9th, 2014

Ingredients: 

  • 500 g pkg PC Black Label Eliche Pasta
  • 4 slices thick-cut bacon, finely chopped
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup grated PC Aged 2 Years Canadian White Cheddar Cheese
  • 1/2 cup grated PC Mozzarella Cheese
  • ¼ tsp salt
  • ½ cup PC Black Label Panko
  • PC Black Label Spiced Tomato Condiment (optional)

Method:

PREHEAT broiler.

COOK pasta in boiling water in a pot, following package directions but omitting salt, until tender, 10 to 12 min. Drain, then return to pot.

HEAT a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4 to 5 min. Drain on a plate lined with paper towels.

MELT butter in same pan. Reduce heat to medium. Whisk in flour until mixture turns into a paste, about 30 sec. Gradually add milk and stir constantly until sauce thickens, 4 to 6 more min. Stir in cheddar, mozzarella and salt. Remove from heat and stir until melted. Season with fresh pepper.

STIR in pasta and bacon until combined. Scrape into a 9×13-in. baking dish. Sprinkle with panko. Broil in centre of oven until top is golden, 2 to 3 min. Serve with PC Black Label Spiced Tomato Condiment.

Lamb Pops

BT Montreal | posted Thursday, Oct 9th, 2014

Ingredients:

  • 300-mL jar PC Whole Sweet Red Peppers, drained
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tsp PC Black Label Harissa Spice Blend, divided
  • 2 tbsp finely chopped parsley
  • 2 tbsp lemon zest
  • 2 600-g pkgs PC Australian Lamb Frenched Rack of Lamb

Method:

PAT peppers dry with paper towels. Coarsely chop and set aside.

HEAT a medium non-stick frying pan over medium-high. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly browned, about 3 min. Stir in peppers, tomato paste, lemon juice and 1/2 tsp spice blend. Cook, stirring frequently, for 5 min. Scrape into a food processor or blender. Puree until smooth, scraping down sides as needed. Transfer to a medium bowl. Stir in parsley and lemon zest. Set aside.

TRIM and cut lamb into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.

HEAT a grill pan over medium-high. Oil pan. Grill chops, 4 to 6 min per side for medium-rare. Brush with red pepper mixture. Serve warm.

DIY pumpkin spice latte

Cityline | posted Tuesday, Oct 7th, 2014

It’s so easy to make your own latte that you can have your guests pouring their own drinks at your next dinner party! Shoana Jensen shows us just how easy it is to do it yourself.

DIY pumpkin spice latte

Ingredients for the syrup:
  • 2 cups granulated sugar
  • 2-3 cinnamon sticks
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup canned pure pumpkin

Method:

In a saucepan over medium heat, bring the sugar and water to a simmer and stir, until the sugar dissolves.

Add the rest of the ingredients (cinnamon sticks, pumpkin pie spice and pumpkin) and stir to incorporate.

Simmer for about 5 minutes.

Use right away, adding about an ounce of syrup to steamed milk and espresso, or cool and store in an airtight container for up to 1 month.

Tip: Consider adding whipped cream and a little sprinkle of raw sugar or pumpkin spice to the top of your latte to make it extra special!

Courtesy Shoana Jensen
www.shoanajensen.com
@ShoanaJ

Smoked Chorizo Stuffing (Dressing)

BT Montreal | posted Friday, Oct 3rd, 2014

Ingredients:

  • 1 tablespoon olive oil
  • 1lb smoked chorizo sausage, cubed
  • 8 cups chopped onions
  • 5 cups chopped celery
  • 3 cups mixed chopped red,yellow and/or green bell peppers
  • 1tsp dried thyme
  • ¼ tsp cayenne pepper
  • 2 large eggs
  • ½ cup chicken broth
  • 1 1lb sourdough loaf (day old) crust removed and cubed or Jalapeno cornbread (recipe below)

Method:

Heat oil in heavy large pot over medium-high heat. Add sausage and saute until browned. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers, saute until all the vegetables are softened. Add remaining onions, celery, peppers and thyme and cayenne; saute until all the vegetables are softened. Season with salt and pepper. (can be made a day ahead, cover and chill)

Preheat the oven to 350 degreesF. Butter a 15X10X2-inch glass baking dish. Whisk eggs and ½ cup broth in medium bowl. Mix cubed sourdough bread or crumble cornbread into a large mixing bowl. Add vegetables and egg-broth mixtures; toss. Mix in more broth by ¼ cupfuls if the mixture seems to dry. Transfer dressing to greased baking dish and drizzle with melted, cooled butter.

Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

Jalapeno Cornbread

BT Montreal | posted Friday, Oct 3rd, 2014

Ingredients:

  • ¾ cup all-purpose flour
  • ¾ yellow cornmeal
  • ¼ cup sugar
  • 1½ tsp salt
  • 11/2 tsp baking powder
  • 1 tsp baking soda
  • ½ thinly sliced green onions
  • 2 tsp minced jalapeno chile with seeds
  • 11/4 cups buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter, melted, chilled

Method:

Preheat oven to 350degreesF. Butter 13X9X2 inch metal baking pan. Whisk flour, cornmeal,sugar,salt,baking powder and baking soda in large bowl to blend. Stir in green onions and jalapeno. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir until just blended (DO NOT Overmix). Transfer batter to prepared pan (batter will come only about ¾ inch up sides of the pan)

Bake cornbread until lightly browned on top and tester inserted into the center comes out clean, about 25 minutes. Transfer pan to rack to cool cornbread in pan.

Apple & Cinnamon Challah

BT Montreal | posted Tuesday, Sep 23rd, 2014

Ingredients:

  • 1 lb challah dough
  • 1-2 small apples, peeled & diced
  • A sprinkle of cinnamon (1/8 tsp)
  • Non-stick spray
  • A touch of flour to prevent sticking

Egg wash:

  • 1 egg yolk beaten & 1 Tbsp water

Method:

In a medium sized bowl, combine the apple & cinnamon. Set aside.

On a lightly floured surface, spread out the dough into a ‘rough’ circle

Place the apples in a single layer in the center of the dough

Fold the edges of the dough over the apples to seal into a “pocket”

Cut or pull the dough into 12 equal pieces.

Roll each piece into a ball making sure that there are apples in the dough

Spray 2 (4 ⅜”) pot pie pans with non-stick spray

Place 5 dough balls in a circle in each pan

Place 1 more dough ball in the center of each pan, on top of the other balls. (It will resemble a flower)

Cover with a tea towel & allow to rise at least 20 minutes, up to an hour

Brush tops with egg wash

Bake in a preheated, 350º oven for 20-30 minutes until golden brown
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Courtesy Tanya Toledano

@Montreal_Mom

www.montrealmom.com

Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014

Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek

Method:

To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

Strawberry-Passionfruit Jam

BT Montreal | posted Wednesday, Sep 17th, 2014

(Serves 4 x 250mL jars)

Ingredients

  • 1kg hulled strawberries
  • 500g (2 1/2 c.) granulated sugar
  • 1 T. lemon juice
  • 2 passionfruits

Method

  1. Prepare jars according to manufacturer’s instructions.
  2. Coarsely crush the strawberries with the sugar and lemon juice.
    The easiest (and most fun) way to do this is with clean hands.
  3. Cut open the passionfruit and use a spoon to remove the flesh and seeds; add to strawberry mixture.
  4. Bring to a boil over medium-high heat, stirring often, until setting point is reached.
  5. Remove from heat and stir for 5 minutes before ladling into prepared jars to within a 1/4″ of the rim.
  6. Seal and heat process 5 minutes.

 

Courtesy: Camilla Wynne, Preservation Society preservationsociety.ca

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