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Recipes

Singing Chef Samantha’s Fluffy Pancakes

BT Montreal | posted Wednesday, May 9th, 2018

Ingredients

In one bowl:

  • 1 cup of flour
  • 3 tablespoons of sugar
  • 3 tablespoons of baking powder “Magic”
  • ½ teaspoon salt

In another bowl:

  • 1 egg  yolk
  • 2 egg whites
  • 3 tablespoons of oil
  • 1 cup of milk
  • 1 teaspoon pure vanilla extract

Directions:

  1. Mix together with a wooden spoon all dry ingredients in a bowl.
  2. Then, whisk the egg yolk in a bowl and add all other liquid ingredients.
  3. Beat 2 egg whites till soft peaks form and fold into the liquids.
  4. Then combine both bowls together.
  5. Put ½ teaspoon butter in a pan.  Drop a heaping tablespoon of batter into the pan and spread out a little.  Cook till golden on both sides.

** For thinner pancakes add a little more milk gradually until desired texture.

Caramelized Peaches:

Put your favorite frozen or fresh fruit (peaches, berry mixture, etc….)  in a pan with a teaspoon of butter and add brown sugar to taste.  Quantity of fruit, butter and brown sugar is based on how much fruit you are caramelizing and according to your taste buds.

 

 

Chef V’s Roasted Eggplant & Green Olive Penne

BT Montreal | posted Tuesday, Apr 24th, 2018

Ingredients

  • 1 package (500g) penne rigate
  • 2 small eggplants, halved (the smaller the better because there are less seeds)
  • 3 tbsp olive oil
  • 1 tsp chilli pepper
  • 2 cloves of garlic, finely chopped
  • 1 can diced tomatoes
  • 1 cup of putted and halved large green olives
  • 1 cup fresh basil torn
  • Optional: Parmigano Reggiano or pecorino romano if you wanted a vegan version simply omit.

 

Directions

  1. Pre-heat the oven to 375 degrees.
  2. On a parchment lined baking sheet place the eggplants skin side down, sprinkle with olive oil, salt and pepper. Place them skin side up and roast in the oven 15-20 minutes or until they have softened. Once they are cooked remove from the oven and scoop out the eggplant leaving the skin behind.
  3. In a large skillet on medium high heat warm the olive oil, add in the chilli pepper and the garlic. Then add in the tomatoes and cook for 2-3 minutes.
  4. Add in the eggplant and season with salt and pepper. Then place in the olives cook an additional 2 minutes. Reserve.
  5. Bring a large pot of water to a boil, salt liberally. Add in the pasta and cook according to the directions on the package. Strain and reserve 1 cup of the cooking water.
  6. Add the pasta to the sauté pan and mix together. Add the cooking water as you see fit.
  7. Lastly, add in the basil and cheese of your choice. Plate the pasta, finish the dish with an extra drizzle of olive oil and some extra cheese over top.

Chef V’s Roasted Cherry Tomatoes & Burrata

BT Montreal | posted Tuesday, Apr 24th, 2018

Ingredients

  • 3 bunches of cherry tomatoes (on the vine)
  • ½ cup good quality olive oil
  • Salt and Pepper to taste
  • 1 cup basil leaves
  • 1 piece of burrata (approximately 300g)

 

Directions

  1. Pre-heat the oven to 375 degrees.
  2. In a ceramic or terra cotta baking dish arrange the cherry tomatoes. Pour the olive oil over top. Add salt and pepper to taste.
  3. Place into the oven and bake for about 15-20 minutes or until the cherry tomatoes burst open slightly.
  4. Remove from the oven, tear the basil with your hands and do the same with the burrata. Serve as an entrée with lots of crusty bread.

Chef V’s Chewy Vegan Chocolate Chip Cookies

BT Montreal | posted Tuesday, Apr 24th, 2018

Ingredients

  • 1 cup of softened vegan margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • ½ cup thick coconut milk (the one you find in a can)
  • 2 tbsp. vanilla extract
  • 2 ¼ cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 ½ cup dairy-free chocolate chips

Instructions

  1. Pre-heat the oven to 350F.
  2. In a large mixing bowl, cream the softened vegan margarine and both sugars until the mixture is light and fluffy.
  3. Add coconut milk and the vanilla extract.
  4. In a separate bowl, mix together the flour, salt, and baking powder. Slowly add into the mixture.
  5. Using a spatula fold in the chocolate chips.
  6. On a parchment lined baking sheet scoop out the cookie dough and press lightly to flatten.
  7. Bake in the oven for 7-10 minutes depending on the size. Transfer to a wire rack to allow them to cook down. Enjoy!!

 

Chef Erica’s Baked Doughnuts

BT Montreal | posted Friday, Apr 13th, 2018

Chocolate Cake Donut

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon ground nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups All-Purpose Flour
  • 1 cup milk
  • 3 tablespoons semi-sweet chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons maple syrup

 

Directions:

  1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  4. Stir the flour and cocoa powder into the butter mixture alternately with the milk, maple syrup, and melted chocolate, beginning and ending with the flour and making sure everything is thoroughly combined.
  5. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
  6. Bake the doughnuts for 10 minutes.
  7. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack

 

Maple Cake Donuts

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon ground nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups All-Purpose Flour
  • 3/4 cup milk
  • 1/4 cup maple syrup
  • Glaze with maple glaze (recipe below)

 

Directions:

  1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, maple syrup, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
  7. Bake the doughnuts for 10 minutes.
  8. Remove them from the oven. Wait 5 to 7 minutes before turning them out of the pans onto a rack.

 

S’mores Donuts

  • 1 2/3 cups (250 g) All Purpose Flour
  • Pinch of salt
  • 3 tablespoons (15 g) Instant Mashed Potatoes / Instant Potato Purée
  • ¼ cup (50 g) granulated White Sugar
  • 2 teaspoons (4-5 g) Active Dry Yeast
  • ¼ cup (50 g) Melted Butter
  • 1 egg + 1 yolk, beaten
  • 1/3 cup (90 ml) lukewarm Water

 

Directions:

  1. In a large bowl whisk together the flour, salt and Instant Mashed Potatoes. Add Sugar, Active dry Yeast and combine.
  2. Add the melted butter, beaten eggs, lukewarm water, and mix with a spoon until form a soft, little bit wet and sticky dough. Cover tightly with cling film (plastic wrap) and lay a towel over the top: let it rise in a warm place (if the room temperature is below 77° F – 25° C, you can turn on the oven at 300° F – 150° C for 4 minutes, then turn off the oven and place the bowl into them: the dough will rise very well thanks to the oven heat) for about 2 hours or until double in size.
  3. Roll the dough on a floured surface, until ½ inch (1 cm) thick. Use a round cutter (3 inch – 8 cm) to cut the doughnuts and an 1 inch – 3 cm round cutter for the inner circle. Re-roll the rest of the dough and cut into doughnuts until no dough is left.
  4. Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart. Cover with cling film (plastic wrap) and let rise in a warm place for about 40 minutes or until double in size.
  5. Brush the doughnuts with melted butter and bake in preheated oven at 350° F (180° C) for 7-10 minutes, or until they are slightly golden: don’t overbake them or they won’t be soft!
  6. Glaze with chocolate glaze and marshmallow fluff in the middle and decorate.

 

Chocolate Glaze

  • ⅔ cup powder sugar
  • 1 ½ tablespoon of cocoa powder
  • 1 ½ tablespoon of water (or until you get the desired consistency)
  • Maple Glaze
  • ¼ cup of unsalted butter
  • ½ cup of maple sugar
  • 1 cup of powdered sugar

Alessandra Barba’s Carrot-Top Pesto

BT Montreal | posted Thursday, Apr 12th, 2018

Ingredients:

  • tops (any color)
  • 2 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper
  • 1 garlic clove
  • 3 tablespoons macadamia nuts or pine nuts
  • 1/2 cup (packed) fresh basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra-virgin olive oil

Directions: 

  1. Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  2. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
  4. DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

From: Bon Appetit Magazine

Chef Ricardo’s Cannoli with Mascarpone Lemon Cream

BT Montreal | posted Wednesday, Apr 11th, 2018

Ingredients:

  • 1 egg
  • 1 egg yolk
  • 2 tbsp (30 ml) Marsala wine
  • 1 tbsp (15 ml) white wine vinegar
  • 1 tbsp (15 ml) water
  • 1 ½ cups (225 g) unbleached all-purpose flour
  • 2 tbsp icing sugar, plus more for dusting
  • ½ tsp salt
  • 2 tbsp cold butter
  • 1 egg white, lightly beaten
  • 1 container (250 g) mascarpone cheese
  • ½ cup (105 g) sugar
  • 1 cup (250 ml) lemon curd (see recipe at right)
  • Vegetable oil, for frying

 

Directions: 

  1. In a bowl, whisk together the egg, egg yolk, wine, vinegar and water.
  2. In a food processor, combine the flour, icing sugar and salt. Add the butter and mix thoroughly. Add the egg mixture and pulse until the dough forms a ball, adding water, if needed.
  3. On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and refrigerate for 1 hour.
  4. Heat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.
  5. On a lightly floured surface, divide the dough into 4 pieces and shape into rectangles. Using a pasta machine, run 1 piece of dough at a time through the rollers, dusting with flour
  6. if it becomes sticky. Starting on the widest setting, continue running the dough through the machine, gradually narrowing the gap between the rollers until the dough is -inch (1 mm) thick.
  7. Cut into 3-inch (7.5 cm) squares. Wrap each square around a cannoli mould and seal the overlapping corners with a bit of the beaten egg white.
  8. Working in batches, fry the cannoli shells for 1 to 2 minutes or until golden brown. Watch out for splattering. Drain the shells on the paper towels and remove the cannoli moulds while the shells are still hot. Let cool completely.
  9. In a bowl, whip the mascarpone and sugar for 2 minutes. Gently fold in the lemon curd. Transfer to a pastry bag fitted with a large tip.
  10. Pipe each cannoli shell with the filling. When ready to serve, dust with icing sugar. Keep the cannoli with mascarpone lemon cream in the refrigerator until ready to serve. They are best enjoyed the same day they were made.

Cachito’s bakery: Venezuelan Stuffed Bread

BT Montreal | posted Friday, Apr 6th, 2018

 

Ham Cachitos

Ingredients

Dough

  • 3  cups flour
  • 1/4 cup  sugar
  • 1 tsp salt
  • 1/4 cup butter
  • 3/4 cup water
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp fresh yeast

Filling

  • 500 gr chopped lean ham (with bacon optional)

Directions

  1. Mix all the ingredients with a dough hook on your mixer at speed 3 for 8 minutes
  2. Once the dough is ready, cut in two pieces and make them into balls
  3. Stretch one of the dough balls with a rolling pin forming a 1 foot diameter circle.
  4. Cut in four, stretch each piece into a long triangle, put about 60 grs of the chopped ham on the dough and roll from the base to the tip. Place them on a baking pan with parchment paper.
  5. Repeat the procedure with the other dough ball.
  6. Spray the cachitos with water.
  7. Turn the oven on at 170˚F for 2 minutes and turn off. Put the Cachitos inside for one hour to rise.
  8. Take the pan out of the oven and brush the cachitos with a beaten egg.
  9. Preheat the oven at 350˚F.
  10. Put the pan with the Cachitos into the oven again and cook for 14 min or until golden.
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