Just because you’re living in a tiny apartment doesn’t mean you can’t enjoy big flavour.
Three chefs are bringing you three different recipes to help make your dinner parties worthy of a gourmand. And these aren’t just any chefs. They’re from three different restaurants participating in Montreal’s flavourful cooking festival: LeCHOP.
This is LeCHOP’s 5th year, and this time it’s bringing some heat to Montreal’s food scene. The participating restaurants are serving up three-course meals all based around the theme of fire.
LeCHOP will last until March 2, and locals will be able to try the restaurants’ food for $25 until then. But you’ll be able to get a taste of the festival year round in your own kitchen.
Although the chefs whip up a number of elaborate dishes during the festival, they’ve given Daily Hive the recipes for some of their dishes that can be recreated at home. Relax in the kitchen and try these recipes created by the head chefs at each of the participating restaurants: Wienstein & Gavino’s, L’Atelier d’Argentine, and Decca77.
Wienstein & Gavino’s: Beef tartare with truffle vinaigrette and balsamic crostini
This dish is a simple but elegant way to bring high-class into your kitchen. The beef is meant to be eaten raw, so make sure you buy the best quality possible. You can add an organic egg yolk to the beef mixture to add a fatty and smooth element to the meal.
You can use other fresh greens for the garnish, but arugula was chosen for its natural crispness and peppery taste.
- 400g of filet mignon or top round
- 1 French shallot finely chopped
- 3 tablespoons of olive oil
- 2 tablespoons of fresh chopped parsley
- 1 tablespoon of truffle oil
- 1 crunchy pickle (diced)
- 2 tablespoons of grainy mustard or Dijon
- 1 teaspoon of chopped capers
- 15ml red wine vinegar
- Salt and pepper to taste
- 1 small baguette or ciabatta
- Balsamic glaze
- 2 tablespoons of grated Parmesan
- Fresh arugula
- Olive oil
- Heat the oven to 375°F.
- Slice the baguette or ciabatta on an angle, giving you slices about two to three inches long and half an inch thick.
- Drizzle the slices with balsamic glaze, and sprinkle with salt and Parmesean.
- Bake seven to nine minutes, or until golden brown.
- While that’s baking, mix the shallot, olive oil, parsley, truffle oil, pickle, mustard, capers, red wine vinegar, and salt and pepper in a small bowl and set aside.
- Chop the beef into small cubes. Mix the vinaigrette into the beef and season to taste.
- Serve on a cold plate, using a cookie cutter to shape the beef tartare. Top with olive oil and arugula, and add the crostini to the plate.
L’Atelier d’Argentine: Empanadas de queso y cebolla
Adding a bit of South American flare is easy with this recipe from L’Atelier d’Argentine. The flavours are strong, but not overwhelming, and the small amount of sugar adds a sweet touch.
Empanada wrappers are available in most supermarkets, but if you can’t find them, large wonton wrappers will work just as well.
- 500g Danish blue cheese, crumbled
- 500g low moist mozzarella cheese, grated
- 1kg onion, sliced
- 1/4 cup extra virgin olive oil
- 175g spring onions, sliced
- 60g sugar
- 1 teaspoon fresh thyme
- 1 teaspoon oregano
- 1 teaspoon cumin
- 12 empanada wrappers
- In a large skillet, heat some oil. Add the onions and cook, stirring once in a while until it starts to brown.
- Add sugar and cook for five more minutes. Add spices and set aside.
- Place the grated cheeses and cooked onions in a large bowl. Mix until completely combined, and let cool.
- Place two tablespoons of stuffing in each wrapper.
- Brush the borders of the wrapper with water and close like a half moon. Prick the borders with a fork to secure close.
- Fry for two to three minutes or until golden.
- Let rest for five minutes before serving to allow the cheese to cool. Serve with tomato jam or alone as a salty appetizer.
Decca77: Mushroom casserole
This meal is the best for saving on dishes – it’s meant to be made in four mini frying pans and then served in those same pans. Because they have to go in the oven, make sure you’re using one that is oven safe. Cast iron is always a good bet.
The recipe calls for white wine. To get the best flavour from your dish, look for a dry white wine with generous acidity and between 10% and 13% alcohol content.
- 4 large eggs
- 100g shiitake mushrooms
- 100g oyster mushroom
- 100g chanterelle mushroom
- 120g thinly sliced 1608 cheese
- 4 slices of brioche bread
- 50g finely sliced white onion
- 5g minced garlic
- 10g finely sliced chives
- 25g unsalted butter
- 25ml olive oil
- 75ml vegetable broth
- 50ml white wine
- Split all ingredients into four equal parts, and use four different frying pans.
- Melt the butter and olive oil in each frying pan over medium heat.
- Add the mushrooms, white onions, and garlic. Lightly sweat them.
- Deglaze the pans with the white wine and vegetable broth.
- Add the egg and cook for three minutes in the oven at 330°F.
- Add the brioche bread and put the cheese on top. Let it melt.
- Garnish with chives and serve.
These recipes are guaranteed to make any dinner party feel like the start of a gourmet dinner. And you can do it all in your tiny apartment kitchen – thanks to LeCHOP’s participating chefs.