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Brussels Sprouts Slaw

BT Montreal | posted Thursday, Oct 3rd, 2013


  • 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


  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

No-Bake Chocolate Marble Cheesecake Pie

BT Montreal | posted Tuesday, Oct 1st, 2013

If you can’t decide between chocolate and vanilla, go with a marbled cheesecake that features both. This is a wonderful no-bake dessert for times when the oven is busy cooking other dishes.


  • 1½ cups chocolate wafer crumbs
  • ⅓ cup butter, melted
  • ¾ cup whipping cream (35%)
  • 1 oz (30 g) bittersweet chocolate,
  • finely chopped


  • 4 oz (115 g) bittersweet chocolate,
  • finely chopped
  • ¾ cup whipping cream (35%)
  • 1½ pkg (each 250 g) cream cheese,
  • softened
  • ⅓ cup sweetened condensed milk
  • 1 tsp vanilla


  1. Stir chocolate wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
  2. Filling: Place chocolate in heatproof bowl. In small saucepan, bring half of the cream just to boil; pour over chocolate, whisking until melted and smooth. Let cool slightly.
  3. In separate bowl, beat together cream cheese, remaining cream, sweetened condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. Using tip of knife, roughly swirl mixtures together. Tap on counter to smooth top. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
  4. Whip cream; pipe into rosettes or spoon along edge of pie. Sprinkle chopped chocolate over whipped cream.


Courtesy: Annabelle Waugh, Editor, The Complete Chocolate Book
Twitter: https://twitter.com/AnnabelleWaugh

Pumpkin Spiced Bread

BT Montreal | posted Wednesday, Sep 25th, 2013


  • 2 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 1 cup Pumpkin puree
  • 1 cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp all spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 325 degrees F.
  2. In a bowl, mix together the sugar, flour, spices, baking soda and salt.
  3. Beat eggs and sugar, add oil until well mixed. Add dry mixture.
  4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean

Courtesy of Anggie Wong/ Gateaux bluming 

The Paleo Diet: Sweet potato pancakes

BT Montreal | posted Tuesday, Sep 24th, 2013


  • 1 Large Sweet potato
  • 4 Eggs
  • 2.5ml Baking Powder
  • 2.5ml Cinnamon
  • Pinch of Nutmeg
  • Oil for frying (ex: Coconut oil)


  1. Peel the sweet potato and cut it into small pieces. Steam until soft. Alternatively, place sweet potato in a covered microwave safe bowl with about 30ml of water and cook on ‘high’ for 5 minutes. Cooking times may vary, and if not soft, return to microwave and cook for additional 1 minute intervals. Mash sweet potato with a fork.
  2. Whisk eggs. Add sweet potato mixture to eggs and combine. Once combined, add the remaining dry ingredients (Baking Powder, Cinnamon and Nutmeg).
  3. Place approximately 125ml of mixture (1/2 Cup) on a heated and greased frying pan. Cook 2-3 minutes per side.
  4. Serve warm, accompanied by fruit!

From Gluten-Free Diet: Gluten-free Carrot and Pineapple Muffin

BT Montreal | posted Tuesday, Sep 24th, 2013


  • 375ml Gluten-free Flour mix*
  • 5ml Baking Powder
  • 5ml Baking Soda
  • 7.5ml Cinnamon
  • 2.5ml Nutmeg
  • 125ml Brown Sugar
  • 1 Egg, beaten
  • 45ml Canola Oil
  • 5ml Vanilla
  • 125ml Soy beverage or milk
  • 250ml Pineapple, crushed (can use canned)
  • 375ml Carrot, grated
  • 125ml Raisins
  • 125ml Nuts (option, I used sunflower seeds)


  1. Preheat oven to 350 degrees F or 175 degrees C.
  2. Combine Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg and Sugar in a medium bowl.
  3. In a large bowl, mix in the Egg, Canola Oil, Vanilla and Milk.
  4. Add flour mixture to the liquid mixture until just combined.
  5. Add Pineapple, Carrot, Raisins and Nuts and mix until just combined.
  6. Spoon batter into 12 greased muffins tins and bake for 20-25 degrees.


My gluten-free flour mix is 1 third cornstarch, 1 third tapioca starch, 1/9 (one ninth) sorghum flour, 2/9 (2 ninths) chickpea flour.

1 Cup / 250ml Cornstarch

1 Cup / 250ml Tapioca Starch

1/3 Cup / 80ml Sorghum Flour

2/3 Cup / 160ml Chickpea Flour

Brown Butter Tarts

BT Montreal | posted Tuesday, Sep 17th, 2013

Makes 24


For pastry:

  • 3 cups (750 mL) of all-purpose flour
  • 1 cup (250 mL) of sugar
  • 1 teaspoon (5 mL) of freshly grated nutmeg
  • ½ teaspoon (2 mL) of salt
  • 1 cup (250 mL) of rock-hard frozen butter
  • ½ cup (125 mL) of ice water

For Filling:

  • 2 cups (500 mL) of butter
  • 1 cup (250 mL) of real maple syrup
  • 1 cup (250 mL) of brown sugar
  • 4 teaspoons (20 mL) of vanilla extract
  • 4 eggs
  • ¼ cup (60 mL) of all-purpose flour


  1. Preheat the oven to 400 F or 230 C
  2. Turn on convection fan if you have one
  3. Lightly oil a standard muffin pan

First make the pastry:

  1. in a large bowl whisk together the flour, sugar, nutmeg, and salt, evenly distributing the finer powders amidst the courser ones
  2. grasp the butter and firmly grate it through the large holes of a box grater into the flour below
  3. working quickly, toss the flour and butter shards together with your fingers until the fat is evenly distributed throughout the flour
  4. the cold, separate pieces will yield dividends in flavour and texture as a butter creates flaky layers of pastry
  5. sprinkle the ice water into the works and stir into a dough mass with the handle of a wooden spoon
  6. working quickly so the heat of your hands doesn’t begin to melt the butter, knead the works a few times until the dough gathers up all the flour in the bowl
  7. fold it over a few more times to add a bit more strength to the dough and a few more flakey layers to the pastry
  8. flour your hands, the dough, the work surface, and a rolling pin
  9. roll the pastry out into a circle about 15 inches (38 cm) wide and ¼ inch (5 mL) thick
  10. using a 3 ½ inch (9 cm) cookie cutter (or an empty 19 ounce/540 mL can with both ends removed, or the ring from a wide-mouth canning jar), cut circles from the pastry, as many as you can
  11. form a pleatte along one side and fit the pastry into the muffin cups, evenly filling each cup right to the rim
  12. gather up the remaining dough, roll out, and repeat

The filling:

  1. brown the butter by melting it in a saucepan, then keep on cooking it, swirling gently
  2. eventually the moisture in the butter will heat, steam, foam, and evaporate away
  3. once that moisture is gone the butter fat left behind can rise in temperature – past the boiling point of water – into the browning, flavouring zone
  4. take it as far as you dare – the deeper the colour, the deeper the flavour – but be ready
  5. the line between brown and burnt black is crossed quickly, and turning off the heat to stop the cooking isn’t enough
  6. pouring in the maple syrup will do the trick, though
  7. let cool for 10 min
  8. whisk together the brown sugar, vanilla, and eggs, then whisk into the butter
  9. lastly, stir in the flour
  10. evenly divide the filling among the pastry shells
  11. bake until the pastry is beautifully browned and the filling is partially set but still a bit runny, about 12 min
  12. cool slightly until you can remove the tarts from the pan
  13. serve and share!

Pumpkin Pie Tarts

Use recipe for tart pastry from above


For filling:

  • a 28 ounce (796 mL) can of pure pumpkin puree (not pie filling)
  • 4 eggs, lightly beaten
  • 2 cups (500 mL) of brown sugar
  • 1 cup (250 mL) of butter, melted
  • 2 tsp (10 mL) of vanilla extract
  • ¼ cup (60 mL) of all-purpose flour
  • 1 tblsp (15 mL) of grated frozen ginger
  • 1 tblsp (15 mL) of freshly grated nutmeg
  • 1 tblsp (15 mL) of cinnamon
  • 1 tsp (5 mL) of ground allspice
  • 1 tsp (5 mL) of ground cloves

For crumble topping:

  • 1 cup (250 mL) of all-purpose flour
  • 1 cup (250 mL) of pumpkin seeds
  • 1 cup (250 mL) of brown sugar
  • ½ cup (125 mL) of butter, melted


  1. Preheat oven to 450 F 230 C
  2. turn on your convection fan if you have one
  3. lightly oil a standard muffin pan
  4. make the pastry according to the above instructions, grating in a whole nutmeg instead of just one tsp
  5. roll it out and cut it as described and line them up in cups
  6. next, craft the filling
  7. in a large bowl, combine the pumpkin, eggs, sugar, butter, vanilla, flour, ginger, nutmeg, cinnamon, allspice, and cloves
  8. whisk together until smooth
  9. evenly fill the pastry shells
  10. make the crumble topping
  11. in a medium bowl, use your fingers to toss together the flour, pumpkin seeds, and brown sugar
  12. drizzle with the butter and mix the works evenly until a light crumbly topping forms
  13. top each tart with its fair share
  14. bake until the pastry is beautifully browned and the filling cooks through and puffs slightly, about 20 min
  15. cool slightly until you can remove the tarts from the pan
  16. serve and share!

Courtesy: Chef Michael Smith: Back to Basics – 100 simple classic recipes with a twist


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