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Recipes

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!

Chef V’s Apple & Gruyere Burgers

BT Montreal | posted Wednesday, Sep 26th, 2018

Makes 12 mini burgers

Ingredients:

  • 500g ground chicken
  • 1 large apple grated
  • ½ cup panko breadcrumbs
  • 1 cup gruyere cheese grated
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp tarragon

Toppings:

  • Mini burger breads
  • Sliced tomatoes
  • Honey mustard
  • Sliced cucumbers

 

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. In a bowl, combine the chicken minced meat, grated apple, panko bread crumbs, gruyere cheese, salt, pepper and tarragon. Shape into 12 mini burgers.
  3. Place on a parchment lined baking sheet. Bake for 20-22 minutes or until fully cooked through.

Chef Erica’s Bento Boxes (three ways)

BT Montreal | posted Friday, Sep 21st, 2018

 

Japanese Box Bento Box

Ingredients

Onigiri

  • ⅓ cup white sushi rice (short grain rice)
  • black sesame seeds

Spicy Tuna

  • ½ can of tuna
  • 1 ½ tbsp. mayo
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • 1 tsp rice vinegar
  • siracha (to taste)

Cucumber salad

  • -cucumber finely sliced
  • -sesame seeds

Dressing

  • ½ tbsp. rice vinegar
  • ½ tsp sesame oil
  • 1 tsp soy sauce
  • sriracha

Directions

  1. Cook your rice according to the directions on the package.
  2. Season your rice with salt, and once cooked set it to the side to cool. Add some sesame seeds.
  3. While it’s cooling mix the tuna with the mayo, soy sauce, sesame oil, siracha, and rice vinegar. Then cut your cucumber and mix all the ingredients for your dressing in a small container.
  4. Form your rice into 2 triangles. To help insure that the rice won’t stick to your hands dip your hands in water. Choose a container and you can optionally line the container with lettuce leaves.
  5. Place your onigiri in your container, then put some of the spicy tuna salad, some cucumber slices and a small container of the dressing.

 

Korean Bento Box

Ingredients

Kimbap rice

  • ⅓ cup sushi rice (short grain rice)
  • 1 tbsp. rice vinegar
  • ½ tbsp. sugar
  • salt

Kimbap

  • cucumber cut into thin sticks
  • carrots cut into thin sticks
  • kimchi
  • meat of choice
  • seaweed sheets (nori sheets)

Bulgogi (Korean beef)

  • ¼ of a pear finely grated
  • ⅛ of an onion finely sliced
  • 1 clove of garlic minced
  • ¼ tsp of ginger grated
  • ¼ of a green onion chopped
  • ½ tbsp. soy sauce
  • ½ tbsp. sugar
  • a pinch of black pepper
  • ⅛ pound beef sliced thinly (use cut of choice)

Dipping sauce

  • 2 tsp soy sauce
  • ½ tsp sesame oil
  • sriracha (to taste)

Directions

  1. Mix all the ingredients for the bulgogi in a bowl and let the beef marinate for 15-30 minutes (if you have the time you can leave it for up to 1-2 hours). Season your rice with salt and cook according to package directions. While that’s cooking mix your sugar with vinegar in a microwave safe bowl and microwave until the sugar is dissolved. Once rice is cooked add vinegar mixture slowly and mix well. Set the rice to the side to cool.
  2. Now you can cook your bulgogi in a frying pan with a little canola oil over medium-high until beef is fully cooked. Let that cool with the rice. Feel free to use any leftover meat instead!! Then once everything is cool you can start assembling your kimbap. Start with your sheet of seaweed on a bamboo mat wrapped in plastic wrap or just a small cloth. Place your rice on your seaweed. Spread it thinly and make sure it only covers about ⅔ of the sheet. Make sure that the side without rice is not facing you.
  3. Place some beef, cucumber, carrots, kimchi and any other veggies of your choice. Roll up the seaweed and if it’s not sticking together use a little water. You can cut your kimbap into bite sized pieces right away or put it in the fridge and cut it later for cleaner cuts.
  4. Mix your ingredients for the dipping sauce in a small container and place in the bento box with your kimbap and some extra kimchi.

 

Mediterranean Bento Box

Ingredients 

Risotto balls

  • ¼ cup arborio rice (short grain rice)
  • ¾-1 ¼ cup broth of your choice
  • some grated Parmesan
  • salt and pepper
  • olive oil
  • 1-2 slices of prosciutto

Caprese salad

  • 1 tomato sliced
  • 2 slice small fresh mozzarella balls

Dressing

  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • pinch of salt

Directions

  1. Place a pan on medium heat with a drizzle of oil and once heated add your rice. Stir your rice until it turns a little more translucent. Once this happens you can start adding in your broth. Add it in slowly and continue stirring until your rice is cooked and tender. You can then add in some parmesan, salt, pepper, and a drizzle of olive oil.
  2. Set to the side to cool slightly and well that happening you can slice your mozzarella, tomatoes, and you can mix your dressing ingredients in a small container. Once your rice is cool form into 2 balls and wrap each ball in a strip of prosciutto.
  3. Place in your container with your tomatoes, cheese, dressing, and you can optionally add in a few olives.
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