1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Spaghetti Squash with Parmesan and Herbs

BT Montreal | posted Thursday, Nov 7th, 2013

Ingredients:

•   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

Method:

  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

Ingredients:

  • 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

Method:

  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

Ingredients: 

• 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

Method:

  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

Mme. Nathalie Paquette’s Grade 1 Salsa

BT Montreal | posted Friday, Oct 18th, 2013

Mme. Nathalie Paquette's grade 1 class at l'école l'Étincelle in Laval.

Mme. Nathalie Paquette’s grade 1 class at l’école l’Étincelle in Laval.

Ingredients:

  • 1 pack of green onions
  • 1 red pepper
  • 1 green pepper
  • 1 can of diced seasoned tomatoes

Method:

  1. Cut up all the vegetables in small chunks.
  2. Mix the cut up vegetables and diced tomatoes together in a bowl.
  3. Serve with Tortilla chips.

This is a fun and easy recipe that children can help their parents with. Enjoy!!

Fudgy Brownies

BT Montreal | posted Tuesday, Oct 8th, 2013

Ingredients:

  • 450g butter
  • 785g dark choco
  • 440g brown sugar
  • 500g white sugar
  • 12 eggs
  • 10g vanilla
  • 280g flour
  • 5g salt

Method:

  1. Melt Choco and butter over bain-marie, set aside to cool
  2. Mix eggs, sugars, and vanilla in a bowl
  3. With a whisk incorporate egg mix into Chocolate mix
  4. Add flour through a sifter, by hand with a whisk not to over mix
  5. Bake 325 celsius for 40min until insert comes out fairly clean
  6. Label and store in a large plastic shoebox

Courtesy: Josie Weitzenbauer, owner and pastry chef, Léché Desserts lechedesserts.ca

 

Endive with Smoked Salmon

BT Montreal | posted Tuesday, Oct 8th, 2013

Ingredients:

  • ½ cup cream cheese, at room temperature
  • 1 tbsp chopped green onion
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • Salt and freshly ground pepper
  • 16 Belgian endive leaves
  • 5 oz thinly sliced smoked salmon
  • 2 tbsp minced fresh chives, for garnish

Method:

  1. Whip the cream cheese until smooth. Beat in green onion, dill, lemon juice, and salt and pepper to taste.
  2. Spoon about 1/2 tbsp cream cheese mixture into each endive leaf.
  3. Lay a slice of salmon on top.
  4. Garnish with chives
  5. Courtesy:

Courtesy: In the Kitchen with Stefano Faita: Over 250 Simple and Delicious Everyday Recipes


Pasta with Brussels Sprouts Pesto

BT Montreal | posted Thursday, Oct 3rd, 2013

Ingredients:

  • 1 lb spaghetti
  • 2 cups Brussels Sprouts, halved
  • 4 cloves garlic, peeled
  • ¼ cup olive oil
  • ¼ cup almonds, peeled and slivered
  • 1 lemon
  • Kosher salt to taste
  • 3 Tbs finely grated Parmesan plus more for garnish

 Method:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the Brussels sprouts in and let them cook for about 2-3 minutes or until just tender.
  3. Pull them out with a strainer and immediately rinse with cold water.
  4. Keep the pot of water boiling and add the spaghetti. Cook the pasta to al dente according to manufacturers directions.
  5. Meanwhile, add the garlic cloves, the Brussels sprouts and the olive oil to the bowl of a food processor.
  6. Pulse until well combined. Add the almonds, the juice of the lemon and the some salt and puree until as smooth as you can get it and adjust the flavor according to taste.
  7. Transfer to a bowl and add the Parmesan cheese. Fold the cheese into the pesto.
  8. Drain the pasta and toss with the pesto. If you want, you can add a little drizzle of olive oil to the pasta.
  9. Garnish with some freshly grated Parmesan cheese and serve! (this tastes great hot or cold)

Courtesy Jonathan Cheung: www.AppetiteBooks.ca

Brussels Sprouts Slaw

BT Montreal | posted Thursday, Oct 3rd, 2013

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino

 Method

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Courtesy Jonathan Cheung:  www.AppetiteBooks.ca

Page 50 of 52« First...102030...4849505152