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Recipes

Chef Erica’s Everything Bagel Pastry

BT Montreal | posted Thursday, Nov 8th, 2018

Ingredients

  • 1 sheet of puff pastry
  • slices of smoked salmon
  • sliced red onion
  • cream cheese
  • everything bagel seasoning, sesame seeds or poppy seeds (optional)
  • beaten egg

Directions

  1. Cut the sheet of puff pastry into squares and cut a thin border falling the lines of each corner. Then fold each corner that you’ve cut into the center. This should reveal a flower shape.
  2. Brush the egg over the pastry and sprinkle with sesame seeds or bagel seasoning. Bake at 400℉ for 15-20 minutes.
  3. Cut your strip of salmon into 4 smaller strips and place one fanning toward each corner. Put a slice of onion with each strip of salmon. Put a dollop of cream cheese in the middle.

 

Chef Erica’s Caramelized Onion and Bacon Pastries

BT Montreal | posted Thursday, Nov 8th, 2018

Ingredients

  • 1 sheet of puff pastry
  • 1-2 onions finely sliced
  • 3-5 strips of bacon cut into small strips
  • 1 tablespoons of butter
  • salt and pepper
  • ⅓ cup shredded gruyere cheese
  • 1 egg beaten

Directions

  1. Preheat oven to 400℉
  2. Start by cooking your bacon on medium high in a sauté pan until crispy and brown. Remove from pan while leaving about a tablespoon of the fat.
  3. Add the butter and heat on medium low until melted. Then add in the onions and cook until they’re evenly golden brown and sweet. You want to take your time with this process to get the best results.
  4. Once cooked, season to taste and add in your bacon. Let this mixture cool completely and make sure that your puff pastry is thawed and ready. Cut into squares and fold lightly in half. Cut a slit along each angle to form a border and unfold. Now fold each cut over to the opposite side. Put a tablespoon or two of your filling in the diamond shaped center.
  5. Sprinkle with a little bit of cheese and brush with beaten egg. Bake at 400℉ for about 15-20 minutes.

Chef Derek Curzi’s Creme Brulee

BT Montreal | posted Thursday, Oct 25th, 2018

Ingredients

  • 28 egg yolks
  • 2L 35% cream
  • 2 cups sugar
  • pumpkin, pureed and strained

Directions

  1. Heat the cream on medium, make sure to not bring to a boil
  2. In a bowl whisk the egg yokes and the sugar and set aside
  3. When cream reaches desired temperature, add to egg mixture
  4. Fill ramekins with mixture place in 2 inch hotel pan fill with warm water covering the ramekins half way bake at 275 for approx.
  5. 40 minutes or desired consistency

Chef V’s Butternut Squash-Kale and Sausage Pasta 

BT Montreal | posted Wednesday, Oct 10th, 2018

Makes 4-6 portions

Ingredients

 

  • 1 butternut squash, peeled and diced into ½ inch cubes
  • 3 tbsp olive oil
  • Salt and pepper

 

  • 500g rigatoni
  • 2 tbsp olive oil
  • 4 links of Italian sausage, removed from it’s casing
  • 2 cloves garlic, minced
  • 2 cups kale, stems removed and leaves shredded
  • ½ lemon zested
  • 1 cup parmigiano reggiano grated
  • Salt and pepper to taste

Directions

  1. Pre-heat the oven to 375 degrees. On a parchment lined baking sheet place the butternut squash, drizzle with the olive oil and season with salt and pepper. Bake in the oven for 40-45 minutes or until the cubes are fork tender. Remove from the oven and reserve.
  2. Bring a large pot of water to a boil. Salt the water and add in the pasta. Cook according to the instructions on the package. Reserve 1 cup of cooking water. Strain the pasta and reserve.
  3. In a large skillet on medium high heat add in the olive oil and the sausage meat. Cook until browned, add in garlic and kale and cook for 4-5 minutes or until the kale is cooked down.
  4. Add the pasta to the skillet, the roasted butternut squash, the lemon zest, the cooking water, parmigiano reggiano and season with salt and pepper. Cook for 2-3 minutes until the sauce has thickened and the cheese has melted.
  5. Serve with an extra sprinkle of parmigiano reggiano and drizzle of extra virgin olive oil.

Samantha Calabrese’s Mini Apple Pies

BT Montreal | posted Tuesday, Oct 2nd, 2018

Ingredients

  • 1 pack pre-made mini pie shells
  • 12 apples
  • dulce de leche
  • 1/4 cup brown sugar
  • 2 tbsp butter
  • 2 tsp cinnamon
  • sliced almonds or walnuts

Directions

  1. Peel and cut apples in slices in a frying pan.   Add butter, brown sugar, cinnamon and make the apples wilt.
  2. Fill pie shells and sprinkle some crumble (brown sugar, butter and nuts and cinnamon).
  3. Bake 20 minutes.
  4. When cool, drizzle dulce de leche.

Samantha Calabrese’s Turkey Pumpkin Cannelloni

BT Montreal | posted Tuesday, Oct 2nd, 2018

Makes 16 cannelloni

Ingredients

  • 1 cup fresh pumpkin puree *
  • 1 lb browned turkey minced meat
  • 1 lb ricotta cheese
  • ¼ cup grated parmesan cheese
  • 2 teaspoons sea salt
  • 1 pinch of black pepper
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 boxes of frozen lasagna sheets (8 sheets in each box), once thawed, each sheet must be divided in 2
  • 1 ½ cup chicken broth (homemade or store bought)
  • 1 cup basil pesto sauce
  • 2 tablespoons butter

Directions

Pumpkin puree (should be prepared in advance)

  1. Peel, cut and boil (or steam) a fresh pumpkin.
  2. Strain all water and puree with hand blender or potato smasher.

Cannelloni

  1. Mix ingredients together in a bowl: ricotta cheese, browned turkey minced meat, pumpkin puree, grated parmesan cheese, sea salt, black pepper, nutmeg, and the 2 eggs.
  2. Once well mixed with wooden spoon, spread a heaping tablespoon of mixture on half a lasagna sheet, and roll up like a cannelloni.
  3. Place in a greased baking dish or tray (add some non-stick cooking spray to pan) and place all the cannelloni.
  4. Pour the chicken broth in a saucepan with pesto and butter.  Let all mix and pour all the pesto broth over the cannelloni .  Shred some parmesan cheese on them and bake in the oven for 25 – 30 minutes.

Chef V’s Banana & Pecan Muffins

BT Montreal | posted Wednesday, Sep 26th, 2018

Makes 12 muffins

 

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ cup quick oats
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp ground cinnamon
  • ½ cup salted butter or margarine
  • ¾ cup sugar
  • 2 eggs
  • 1 cup vanilla yogurt
  • 2 tsp. vanilla extract
  • 2 ripe bananas
  • ½ chopped pecans

Directions:

  1. Preheat oven to 375°F. Grease a 12-cup muffin pan or line pan with cupcake liners and generously grease liners; set aside.
  2. Combine flours, oats, baking powder, baking soda and cinnamon in a large bowl; set aside.
  3. Beat butter or margarine and sugar in another large bowl with an electric mixer until creamy, about 5 minutes.
  4. Beat in eggs, yogurt and vanilla on low speed until blended and smooth. Slowly beat in flour mixture until combined, scraping sides of bowl occasionally. Stir in bananas and pecans. Spoon batter evenly into prepared muffin pan.
  5. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool and enjoy!
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