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Recipes

Chef V’s Strawberry Mascarpone Cake

BT Montreal | posted Wednesday, May 9th, 2018

Makes 4-6 portions

Ingredients

  • 1 store bought vanilla pound cake (in the shape you like, I prefer round)
  • 1 cup simple syrup (equal parts of water and sugar with a splash of vanilla)
  • 1 container mascarpone cheese (454g)
  • 1 package of strawberry pudding
  • 2 cups fresh strawberries, thinly sliced

Directions

  1. In a bowl, make the strawberry pudding according to the instructions on the package. Add in the mascarpone and blend together using a hand mixer.
  2. Cut the cake into 3 equal parts. Baste the sponge cake with the simply syrup, then place the cream onto the first layer using a piping bag. Place the strawberries on the cream and repeat the process with all 3 layers.
  3. Love to keep the sides of the cake bare it creates the look of a naked cake.
  4. Cover and place into the fridge until you are ready to eat, you can make this up to 1 day in advance but not more than that because the strawberries will not keep well.

 

Chef V’s Spinach, Sausage and Fontina Cheese Stuffed Turkey Breast

BT Montreal | posted Wednesday, May 9th, 2018

Spinach, Sausage and Fontina Cheese Stuffed Turkey Breast

Makes 4-6 portions

Ingredients

  • 1 kg of turkey breast, boneless and skinless
  • 6 slices of prosciutto
  • 3 tbsp olive oil
  • 1 tbsp. fennel seeds
  • 1 tsp. chilli flakes
  • 3 cloves of garlic, finely chopped
  • 350g ground lean pork meat
  • 1 tbsp salt
  • 1 tsp freshly cracked pepper
  • I cup dry white wine
  • 3 cups spinach leaves
  • 1 cup croutons
  • 1 egg
  • ¼ cup parsley, finely chopped
  • 1 tsp lemon zest
  • 1 cup fontina cheese, shredded
  • 1 cup chicken stock

Directions

  1. On a cutting board lined with plastic wrap, butterfly the turkey breast. Then place another piece of plastic wrap over top and flatten the turkey breast using a meat tenderizer. Remove the top layer of plastic wrap and place the prosciutto on the turkey breast. Reserve in the fridge. (if ever your piece of turkey breast is not large enough you can combine 2 of them)
  2. In a large sauté pan warm the olive oil. Add in the fennel seeds, chilli flakes and the garlic and cook for about 1 minute. Add in the pork meat and sauté until it gets a golden crust. Season with salt and pepper.
  3. Deglaze the pan with white wine. Add in the spinach leaves and cook for an additional 1-2 minutes.
  4. Place the mixture into a bowl. Add in the croutons, egg, parsley, lemon zest and fontina cheese. Combine.
  5. Grab the turkey breast. Remove the top plastic wrap. Spread the mixture all over the prosciutto lined turkey and then using the bottom layer of plastic wrap slowly roll the turkey breast. Secure the roll with butcher’s twine and place into a baking dish, pour in the chicken stock. Cover with aluminum foil and cook for about 40 minutes. Remove the aluminum foil and bake for an additional 10-12 minutes until the meat is cooked through.
  6. Allow the meat to rest 10 minutes before cutting off the butcher’s twine, then slice the roll and serve over a creamy mashed potato!!
  7. With the juices that remain at the bottom of the pan you can also make a quick pan gravy!

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

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