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Recipes

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.

Natalia Machado’s Ricotta Gnocchi

BT Montreal | posted Tuesday, Apr 3rd, 2018

Ingredients:

  • 250 grams ricotta
  • 100 grams grated parmesan
  • 2 extra large eggs
  • 1/2 cup flour
  • 1 teaspoon salt and pepper

 

Directions:

  1. In a large bowl, mix ricotta, eggs, salt and pepper.
  2. Add parmesan and last add flour, in ½ cup intervals. Make sure dough is thick enough that it will hold, but soft enough that they will have a soufflé consistency when cooked. For this try 1 small piece of dough in boiling water. If the dough doesn’t break apart and it coagulates, reaching a soft chewy consistency, it is done. If it breaks, add a handful of flour and try again. If the result was too firm, add 2-3 tablespoons of ricotta to soften. Humidity plays a huge role in gnocchi dough so measurements at the time of testing might variate.
  3. Once the dough has been tested and approved. Place mixture in a piping bag.
  4. Dust a cookie sheet with flour.
  5. Pipe 2 cm thick logs of dough and dust once more with flour. Freeze for 1 hour.
  6. Once hard but not fully frozen, cut the gnocchi into coins (about 1 cm thick).
  7. Bring back to the freezer until fully frozen.
  8. Store in a container dusted with extra flour to avoid sticking or freezing together)

Delicious Without Gluten’s Passover Tortillas

BT Montreal | posted Thursday, Mar 29th, 2018

Passover White Potato Tortillas

Ingredients

  • 2 potatoes steamed, (use 1 heaping cup mashed), Idaho or Russet (234 g)
  • 1 cup tapioca flour (157 g)
  • 1/2 tsp salt
  • Spices (optional – you can add granulated garlic, onion, thyme, oregano or whatever you like)
  • 2 large eggs
  • potato starch for dipping and rolling

Directions:

  1. Steam potatoes. Make sure they are soft. Remove skin. Place in ricer to grind. Set aside. Potatoes can be mashed as well.
  2. Add tapioca & salt in a large bowl and whisk together
  3. You can add any other spices at this point. I like garlic and thyme, but you can add anything you like. Adding sundried tomato and olives finely minced, or rosemary and garlic or even feta cheese and chives can make this a unique experience!
  4. Add eggs and combine until uniform. Kneed into a ball. At this point you can wrap the ball into saran wrap and keep in refrigerator to work within next day or two or you can use immediately.
  5. When ready to work with dough, roll into log and cut into the size you like. The smaller you make them, the easier it is to work with because you need to transfer the thin tortilla into a pan with a spatula.
  6. Take each piece of dough and roll into a ball using your hands.
  7. Dip the dough balls into potato starch on both sides and use a rolling pin to flatten into a thin tortilla. If too thick, it will not be as pliable. (Make sure you have enough potato starch so it doesn’t stick)
  8. Place into hot pan and bake at 30 second intervals, flipping them over until little brown bubbles form. If bubbles burn, turn heat down. Wipe pan in between each tortilla as the flour remaining in pan will burn. Place tortillas in tea towel or paper towels one on top of the other. You can place in a plastic bag once cool or wrap into saran wrap. Can be frozen and warmed up again at any time.

Variation: I cut the dough with a  litttle cookie cutter to make crackers to make hors d’oevres. You can keep them soft or make them crunchy like crackers!

 

Passover Sweet Potato Tortillas (vegan/no eggs)

Ingredients

  • 1 large sweet potato, mashed (about 1 cup or about 260 g)
  • 1 small Idaho or russet potato, mashed  (1/2 cup or 100 g)
  • 1 cup tapioca flour (150 g)
  • 1/2 tsp salt
  • Spices (optional – you can add cumin, nutmeg, cinnamon or whatever else you like)
  • potato starch for dipping and rolling

My favourite spice mixture so far is:

  • 1 tbsp sugar or any substitute
  • ½ tsp cracked pepper
  • 2 tbsp of fresh coriander chopped

Directions:

  1. Steam your large sweet potato and small white potato until soft inside and fork can be inserted easily.
  2. Peel skin off and mash. Measure out 1 large cup of mashed sweet potato and a skimp ½ cup of mashed white potato. I gave out measurements in grams to be more exact in measurements. While potatoes are is still hot, add salt and if you are using any other spices, this is the time.  You can also add herbs here if you like. Once you adjust to taste (Its ok if it seems a bit overpowering because once you add the tapioca, it will dilute in taste) add the tapioca. Mix with a fork to start and use until it is well incorporated. Use your hands to knead the dough and make a ball. (If you decide to make potatoes the night before or in advance, you can warm them up just before working with them.)
  3. The dough should be soft and not dry.
  4. Roll into a log and cut sections to the size you like. Roll into small balls and flatten in your hands. Dip into potato starch. Using a rolling pin, roll out the dough into a thin circle. Make sure you have enough starch so that it does not stick to your surface. Place tortilla into a hot pan (no oil) and flip every 30 seconds until slightly browned on each side. You will see brown bubbles. I keep the heat on medium, If it’s too hot, it will have more burnt bubbles. If you set heat lower it will remain softer and bubbles will not get too brown. Since you are working with floured edges, you will need to dust off your pan with a paper towel in between each tortilla, otherwise the flour remaining in pan will burn.
  5. Place tortillas in tea towel and stack one on top of the other. If you find there is too much flour on the outside of the tortilla, don’t be afraid to wet your hands and brush it off. The flour will dissolve and your tortilla will remain moist and will air dry.

Chef V’s Prune-Filled Crescent Cookies

BT Montreal | posted Tuesday, Mar 27th, 2018

 

Dough:

  • 8 ounces cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 cups flour

Filling:

  • 2 cups dried prunes, pitted
  • 1 tbsp vanilla
  • 1 large orange, zested and juiced
  • 1 cup water
  • 1 cup powdered sugar

 

Directions:

Dough:

  1. In a bowl, using an electric hand mixer, cream the cream cheese, butter, sugar and salt. Add in the flour and combine until it forms a dough. Store in plastic wrap in the fridge for at least 12 hours.
  2. On a floured surface roll out a section of the dough until it is a quarter of an inch thick and in the shape of a circle. Then cut into triangles.

Filling:

  1. In a bowl, soak the prunes in the vanilla, orange zest, orange juice and water for about 2 hours or overnight if possible.
  2. Place the prunes and the liquid into a food processor. Combine until smooth. It should be a jam or marmalade consistency.

Assembly:

  1. Pre-heat the oven to 375 degrees F.
  2. At the top of the triangle place a small spoon full of the prune preserve and then roll into a crescent.
  3. Place onto a parchment lined baking sheet and bake for 15 minutes until golden brown. Cool down then sprinkle with an excessive amount of powdered sugar.
  4. These can be stored without the powdered sugar in the freezer in an airtight container for up to 30 days!

Chef V’s Torta Pasqualina

BT Montreal | posted Tuesday, Mar 27th, 2018

Ingredients:

  • 1 package pie crust (uncooked)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 cloves of garlic minced
  • 1 large red pepper, thinly sliced
  • 1 large zucchini, grated
  • 1 lemon zested
  • 1 cup cooked spinach
  • 12 eggs
  • 1 cup ricotta
  • ½ cup 35 % cream
  • ½ cup parmigiano reggiano
  • ½ tsp freshly grated nutmeg
  • 2 tbsp parsley, finely chopped
  • Salt and pepper to taste

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Remove the pie crust from the package and poke it with a fork in about 10 different places. Wrap the edges of the crust in aluminum foil (to avoid from burning) and place onto a baking sheet.
  3. Bake the crust for 5-7 minutes until it is light golden brown. Remove from the oven and allow it to cool.
  4. In a sauté pan, warm the olive oil and cook the onions and the garlic. Add in the peppers and cook until they are tender. Salt and pepper to taste. Close the heat and add in the zucchini, lemon zest and spinach. Cool off the mixture about 10-15 minutes.
  5. In a bowl mix together the eggs, ricotta, cream, parmigiano reggiano, nutmeg and parsley. Season with salt and pepper.
  6. Add in the cooled off cooked mixture into the eggs. Mix together.
  7. Pour the mixture into the crust. Place back into the oven and bake until the center is set 30-35 minutes. During the last 10 minutes of cooking time remove the aluminum foil from the edges of the crust to allow it to also become golden in color.
  8. Remove from the oven and cool about 15-20 minutes before serving.

La Petite Bette’s Vegetable Scraps Broth

BT Montreal | posted Friday, Mar 23rd, 2018

 

Ingredients

  • 1 freezer bag full (2-3 pounds) of vegetable scraps (tomato seeds and tops, clean carrot peels, celery tips, parsley stems, onion peel, leek tops, fennel tops, garlic peel, etc – anything you like really but cruciferous veggies (cauliflowers, cabbage, brussel sprouts).
  • 8-12 cups of water
  • 1 teaspoon (5g) peppercorn
  • 6-8 dried shiitake mushrooms
  • 2 pieces (6 inch x 4 inch) of kombu seaweed
  • 1 Tablespoon (15ml) Salted herbs (Herbes salées du bas du Fleuve) or 2 teaspoons salt
  • Miso paste to taste (optional)

Directions

  1. Empty the bag of veggie trimmings into a large stew pot or stock pot.
  2. Add water depending on the amount of veggie trimmings you have.
  3. Bring to a boil, then reduce to simmer.
  4. Add the peppercorn, dried shitake mushrooms, the pieces of kombu and the salted herbs. After 5-7 minutes remove the kombu pieces and continue to simmer for about 1 hour or more, uncovered.
  5. Strain through a fine-mesh sieve into a bowl; discard solids in compost bins.
  6. Taste and adjust by adding up to 2 teaspoon miso paste.
  7. Let cool; chill or freeze for up to 3 months.

Natalia Machado’s Pressed Picnic Sandwiches

BT Montreal | posted Tuesday, Mar 20th, 2018

Ingredients:

  • 1 Ciabatta Baguette cut in half to make approx. two 12-inch pieces
  • 2-3 Tbsp butter
  • 3 roasted red peppers
  • 1 large bunch of arugula, rinsed and patted dry rinsed and patted dry
  • 2 cups bocconcini slices
  • 10 oz Assorted Italian deli meats (like Soppressata Salami, Capocollo and Napoli Salami)
  • Balsamic Vinegar
  • Olive Oil
  • Salt and Pepper, to taste

 

Directions:

  1. To prepare the sandwiches: Cut your ciabatta in half and butter each piece.
  2. Place a generous layer of cold meats (4-5 over-lapping layers). Top with roasted red pepper strips. Pat dry the Bocconcini slices on a piece of paper towel. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
  3. Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight
  4. Refrigerate at least 6 hours or ideally, overnight.
  5. When ready to serve, remove from plastic wrap and trim the sides and ends of the sandwiches to make neat sides and to enjoy.
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