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Beet, Orange and Goat Cheese Salad with Vanilla Vinaigrette and Bison Tartare

BT Montreal | posted Wednesday, Dec 4th, 2013

Beet, Orange and Goat Cheese Salad with Vanilla Vinaigrette

Serves 6


  • 2 pounds Beets (yellow, red, candy cane) cooked through and peeled, cut into large dice
  • 3 Shallots, finely chopped
  • 2 Clementine’s, supreme
  • 2 Clementine’s, zested
  • 1 pint Micro beet leaves
  • 250g Goat cheese
  • ½ bunch Chives, finely chopped
  • Salt and cracked pepper to finish
  • Vanilla Vinaigrette

1. With this salad you can either plate it individually or in a large setting (family style). First lay your beets that have already been cooked, peeled, and cut into large dice size pieces at the bottom of the bowl.

2. To know when your beets are ready you should be able to slide a knife easily through the centre of the vegetable. You can steam, boil or even roast your beets, whatever your preference.

3. Top the beets with the chopped shallots, clementine zest and suprèmes.

4. Spoon the vanilla vinaigrette over the beets so that they are nicely coated.

5. Next place the micro beet leaves (or you could use frisée or arugula) on top of the beets, top the salad with your goat cheese with chives, salt and cracked pepper.

Vanilla Vinaigrette

  • 1 Vanilla Bean, Split, Seeds Removed, Save Vanilla Pod
  • 50 g Orange Juice, Freshly Squeezed
  • 120 g Extra Virgin Olive Oil
  • 83 g Canola Oil
  • 90 g Champagne Vinegar
  • Salt to taste


1. Combine the orange juice, champagne vinegar and the seeds from the vanilla bean in a stainless steel bowl.

2. Whisk both the canola and olive oil into the vinegar mixture slowly to emulsify the vinaigrette.

3. Finish with a little kosher or fine sea salt. Store in a air tight container, add the Vanilla pod to infuse more of the vanilla flavor into it.

Bison Tartare

Serves 6


  • 600g Bison Tenderloin, finely chopped, brunoise
  • 3 Shallots, finely chopped
  • 2 tbsp Sea buckthorn berries
  • 2 tbsp Pimbina berries
  • Pommery Mustard
  • Toasted Hazelnuts
  • 3 Tbsp Extra Virgin Olive Oil
  • ½ bunch Chives, finely chopped
  • 2 tbsp Lemon juice
  • Salt and Pepper to finish


1. Finely chop your Bison (make sure the meat is nice and cold before adding the other ingredients).

2. In a bowl add the chopped shallots, Pommery mustard, Extra Virgin Olive Oil, lemon juice, salt and pepper and whisk together.

3. Fold in your chopped Bison, chives and mix until it is nice and incorporated.

4. Next gently add the sea buckthorn berries to avoid breaking them.

5. Place on your serving dish or divide it evenly onto individual plates and top with the Pimbina and chopped hazelnuts.

Courtesy: Sean Reeve,  Executive Chef,  La Société

Potato Latkes

BT Montreal | posted Monday, Dec 2nd, 2013


  • 4 large potatoes (about 1.25 lbs), peeled
  • 1 medium onion, peeled
  • 1 large egg
  • 1 tsp salt
  • 1/4 tsp. white pepper
  • 2 Tbsp. flour
  • 1/2 tsp. baking powder
  • canola oil for frying


  1. Grate potatoes & onion in food processor or by hand using large holes of the grater.
  2. Squeeze out as much moisture as possible from the onion & potatoes, either with or without a colander
  3. Place in a large bowl with remaining ingredients and mix well
  4. Heat oil (about 1/2 c.) in a deep skillet.
  5. For each latke, drop a heaping tablespoonful of the mixture into the hot oil and fry over medium heat about 4-5 minutes until golden brown and crisp on first side
  6. Turn carefully and fry on second side for another 4-5 minutes until golden brown and crisp as well.
  7. Drain on paper towels before serving.
  8. Add oil as needed to the pan during the frying process
  9. Serve hot with applesauce, sour cream or tzatziki

Courtesy: montrealmom.com

Indian Puffed Rice Salad and Spicy Oven Roasted Chickpeas

BT Montreal | posted Wednesday, Nov 27th, 2013

Indian Puffed Rice Salad


2 Sweet Potatoes, peeled and diced small

3 tbsp Olive Oil

salt and Pepper

1 can Chickpeas, drained and Rinsed

1 small Red Onion, minced

1 bunch Cilantro, chopped

3 cups Puffed Basmati Rice

2 cups Tamarind Puree

1/3 cup Date Molasses

1/2 cup Chopped Cilantro

1/2 cup Mint, Chopped

3 tbsp Cumin, Toasted


1. Preheat the oven to 350 F.

2. In a medium mixing bowl, place the diced yams, olive oil, salt, and black pepper. Mix well to combine and then spread in a thin, even layer on a baking sheet.

3. Bake in the oven for 30 minutes, or until the yams are soft to the touch and slightly browned.

4. Remove from the oven and let cool to room temperature before using.

5. Prepare the salad just before serving, as the puffed rice will become soggy quickly.

6. In a large mixing bowl, combine the cooked yams, garbanzo beans, Bhel Puri Puffed Rice, red onion, and cilantro. Gently mix together to combine the ingredients.

7. Add 1 cups of the dressing and toss together to evenly coat the salad.

8. Serve immediately with the remaining dressing on the side.

9. In a medium mixing bowl, place the tamarind puree, water, black salt, salt, and date syrup. Stir to combine and dissolve the salt.

10. Separately, mix the cilantro, mint, ginger, and cumin.

11. In a blender on high speed, puree some of the tamarind mix with some of the herb mix until completely smooth. Pour into a pitcher or container. Continue to blend in 1 or 2 more batches until all of both mixtures is used up. Mix together.

note: blending in small batches ensures that the herbs will be pureed finely enough and that all of the ingredients are well incorporated.

Spicy Oven Roasted Chickpeas

2 Cans Chickpeas, Drained and Rinsed

2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Chili Powder

1/2 tsp Cayenne Pepper

1/2 tsp Sea Salt

1. Heat the oven to 400F and arrange a rack in the middle.

2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.

3. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until
crisp, about 30 to 40 minutes.

 Courtesy: Jonathan Cheung, Chef, Appetite for Books

Garlic Crustinis

BT Montreal | posted Thursday, Nov 21st, 2013


  • 1 baguette (a day-old baguette is easier to slice)
  • 6 cloves of garlic
  • Olive oil
  • Butter
  • Salt and pepper


  1. Slice your baguette as thin as possible and set aside
  2. Finely chop garlic
  3. In a small pan, heat ¼ a stick of butter and a drizzle of olive oil
  4. Once the butter has melted, place your garlic in the pan and let simmer until it becomes aromatic
  5. Place your baguette slices one layer deep on an oven tray
  6. With a brush, rub your garlic butter mix lightly on each piece of baguette then place in the oven at 400 degree Celsius until the slices have a light brown colour
  7. Sprinkle some salt and pepper and allow them to rest
  8. These can be made in bulk and stored in a bag

Courtesy: Sam Tshikuka, Gourmet by Design

Angel Hair Pasta with Italian Sausage and Rapini

BT Montreal | posted Thursday, Nov 21st, 2013


  • 1 bunch rapini
  • 1 bag of angel hair pasta
  • Italian sausage (you can also use pancetta/chicken/shrimp)
  • Chicken broth (if you are using powdered broth, I recommend just over half a cup)
  • Clove of garlic
  • Sundried tomatoes (in oil)
  • Olive oil (optional as we can use the flavoured oil from the sundried tomatoes and or sausage)
  • Fresh Oregano*
  • Fresh Basil*
  • Parmesan cheese (or you can grate whatever cheese you’d like always look for specials)
  • Butter
  • Salt and pepper
  • Crushed red pepper flakes (optional)

* Basil and oregano are very inexpensive especially if you buy seeds and grow them yourself. You can even get seeds at the dollar store.*


  1. Pasta cooks quickly and should be served immediately so have all your necessary ingredients and utensil assembled before you begin. As the saying goes people wait for pasta, not the other way around.
  2. Combine your powdered chicken stock and cold water in a large pot and get it started
  3. Slice sausage into 1/2 inch pieces (prior to slicing your sausages place them in the freezer for about half an hour this makes it easier to slice. You can also cut the sausages at a 45 degree angle, however this is strictly cosmetic.) Right after slicing your sausages place them on a greased oven tray and begin cooking them in a preheated oven at 375 degrees Celsius for 15 minutes
  4. Remove the leaves from the stem of the rapini, but keep the head
  5. Finely dice 6 cloves of garlic
  6. Slice your sundried tomatoes in halves
  7. Roughly chop your fresh basil and oregano and set them aside seeing as they only go into the mix at the very end to optimize the aromas and flavours
  8. In a large pan toss ¼ a stick of butter and a drizzle of oil to stop the butter from burning
  9. Once the butter has melted, throw in the garlic and let it cook for about a minute or till it becomes aromatic (do not let it brown)
  10. Place your rapini in the pan, add some salt to taste then cover and let cook on medium heat for about 3 to 4 minutes or till it has shrunken but still maintains a deep vibrant green colour. Set aside
  11. At this point your stock should be at a rolling boil. Add pasta to the stock, cover it and let boil for 3 minutes then strain (if you have frozen pasta, you do not need to flavour your water seeing as your pasta is already cooked. In this case you simply bring a pot of water to a boil then dump your frozen pasta in it for no more than 20 seconds mixing it constantly with a pasta spoon)
  12. Now remove your sausage from the oven, mix them in with the rapini, toss in the pasta and sun dried tomatoes and some salt and pepper to taste.
  13. Once everything is well mixed grab your oregano, basil and crushed red peppers give them a quick toss in the mix, top it with Parmesan cheese and BADA BING it’s time to serve.

Courtesy: Sam Tshikuka, Gourmet by Design

Spaghetti Squash with Parmesan and Herbs

BT Montreal | posted Thursday, Nov 7th, 2013


•   2 1/2 tablespoons unsalted butter

•   2 shallots, diced small

•   2 garlic cloves, minced

•   1 teaspoon chopped fresh thyme leaves

•   3/4 teaspoon chopped fresh rosemary leaves

•   6 cups Roasted Spaghetti Squash

•   1/4 cup chopped fresh parsley

•   2 tablespoons grated Parmesan

•   Coarse salt and ground pepper


  1. In a large nonstick skillet, melt butter over medium.
  2. Add shallots and garlic and cook until softened, 7 minutes.
  3. Stir in thyme and rosemary and cook until fragrant, 1 minute.
  4. Add squash and toss to combine.
  5. Cook until warmed through.
  6. Stir in parsley and Parmesan and season with salt and pepper.


Recipe Via Jonathan Cheung – @Appetite4Books

Kabochu Squash with Dates and Pumpkin Seeds

BT Montreal | posted Thursday, Nov 7th, 2013


  • ¾ cup Pumpkin Seeds
  • ½ cup plus 1 tsp extra- virgin olive oil
  • 2 lb kabocha squash
  • 1 Tbsp thyme leaves
  • 4 tbsp Parmigiano- Reggiano
  • 6  Madjoor dates
  • 2 Tbsp freshly squeezed lemon juice
  • 3 Tbsp sliced fl at- leaf parsley
  • 1 bunch mixed greens, cleaned and dried
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375°F.
  2. Spread the pumpkin seeds on a baking sheet, and toast for about 10 minutes, stirring once or twice, until they smell nutty. Chop them coarsely and then toss with 1 teaspoon olive oil and a pinch of salt.
  3. While the pumpkin seeds are toasting, cut the squash in half lengthwise and remove the seeds. Place the squash cut- side down on a cutting board, and use a sharp knife to remove the peel. Slice the squash lengthwise into 1- inch- thick wedges.
  4. When the pumpkin seeds are done, turn the oven up to 425°F.
  5. Toss the squash wedges with ¼ cup olive oil, 2 teaspoons salt, some pepper, and the thyme. Place the squash flat on a baking sheet, and roast in the oven for about 30 minutes, until tender when pierced.
  6. Place the Parmigiano- Reggiano fl at- side down on a cutting board. Using a chef ’s knife, cut into ¼ – inch- thick slices. Stack the slices, and cut them into ¼- inch- thick “matchsticks.” Finally, cut those matchsticks into ¼ – inch cubes.
  7. Pit the dates, and slice them thinly lengthwise, being careful not to let them stick together into one big date- ball. Toss the dates in a shallow dish (to prevent the slices from sticking together) with remaining ¼ cup olive oil, the lemon juice, and parsley. Stir in the Parmigiano- Reggiano, and season with salt and pepper. Arrange the warm squash on a platter with the dandelion greens. Spoon the date- Parmigiano relish over the top, and sprinkle the pepitas over salads.

Recipe Via Jonathan Cheung – @Appetite4Books

Korean-style Braised Kalbi

BT Montreal | posted Wednesday, Nov 6th, 2013


• 5 Tbsp sugar
• 6 Tbsp soy sauce
• 2 Tbsp Japanese rice wine (mirin) OR 1 Tbsp honey
• 4 cloves garlic, finely chopped
• 1/2 onion, grated
• 3 scallions, finely chopped
• 1 Tbsp sesame seeds, crushed or whole
• 1 Tbsp sesame oil
• 1/2 Asian pear, peeled and finely chopped
• 3 lbs English-cut short ribs (sometimes called thick-cut), rinsed in cold water
• 2 small potatoes, cut up into large chunks
• 2 medium carrots, cut into 2-inch lengths or ½ cup baby carrots


  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
  5. Throw away the boiling water and clean the pot.
  6. Place the clean beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.
  8. Add it to the short ribs in the pot.
  9. Boil it over medium heat for 20 minutes.

While it boils, you can prepare the other ingredients:

  1. Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
  2. Cut the soaked shiitake mushrooms into bite size. *tip: You can add several skinned chestnuts and gingko nuts*
  3. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat. *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat*
  4. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  5. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
  6. Transfer galbijjim to a platter before serving.

Courtesy Chef Antonio Park / @ChefAntonioPark

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