Garlic bread is always a winning appetizer idea. This recipe, made with milk bread dough and filled with garlic, Parmesan and parsley butter, is easy to make, though it does require time to proof. No matter the season, this shareable classic is a must.
Рубрика: Cheese
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Joanna Chery’s Pressure Cooker Beef Youvetsi
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, is sure to take you on a journey to the Mediterranean basin. This Greek meat stew, simmered in a tomato and spice sauce, with added orzo, is served with kefalotyri, a cheese with a light, salty flavour. Enjoy with a green bean salad and serve hot.
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Joanna Chery’s Green Bean Salad
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, will whisk you away to the Mediterranean. Consisting of green beans, cherry tomatoes, curly parsley and almonds, and served with a red wine vinegar and kefalotyri (a cheese with a light, salty flavour) dressing, this salad will bring colour and freshness to any meal. Serve with fish, chicken or pressure cooker beef youvetsi.
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Avocado and Spicy Shrimp on Cottage Cheese Flatbread
For this recipe, prepare a flatbread using just cottage cheese and eggs. Mix the two ingredients and spread the batter onto a baking sheet to form a very thin omelette. Cut the flatbread into four rectangles to serve as gluten-free bases for seasoned shrimp topped with spices and hot sauce. Add mashed and diced avocado for an interesting pair of textures.
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Pulled Mushroom Quesadillas
To mimic the look and texture of pulled pork, shred eryngii mushrooms and toss them with spiced oil. Then, transform them into quesadillas with tortillas, barbecue sauce and cheese for a Mexican-inspired recipe with a local twist.
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Spinach Curry with Cheese Curds
We’ve reinvented classic Indian palak paneer by replacing the paneer with Quebec’s signature cheese curds, inspired by Kundah Hotel in Quebec City. The fragrant spinach curry gains the familiar texture of paneer through the warm, melted cheese curds—a perfect way to «travel» during the week with simple, accessible ingredients.
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Marinated Mushroom Crostini
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a variety of mushrooms for a delightful mix of textures. Deglazed with white wine vinegar for a lightly pickled effect, they pair beautifully with creamy whipped feta and crunchy toast. An easy yet refined appetizer.
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Squash, Ricotta and Sage Tart
This savoury pie is perfect for entertaining, whatever the season. The buttery crust is topped with a mixture of ricotta and Parmesan cheese, thin slices of squash and fresh sage. Paired with a green salad for lunch or served as an appetizer, this pie is sure to be a hit with guests.
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Cauliflower Cacio e Pepe
This cacio e pepe cauliflower recipe by Sébastien Beaudoin, Café RICARDO manager, is an original way to enjoy cauliflower. The vegetable is coated in a béchamel sauce made with pecorino, Parmesan and black pepper. It’s a deliciously bold mix of flavours, perfect as a side for grilled meats like herb-crusted rack of pork.
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Mushroom, Leek and Goat Cheese Crustless Quiche
For a family brunch or a quick dinner, this simple recipe is ideal. For this quiche, there’s no need to roll out dough. Simply fill the egg mixture with mushrooms, leeks and crumbled goat cheese for a hearty meal.