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MONTREAL TERRASSES along SPREADS and DIPS


Garden alfresco or on a terrasse with a few spreads and dips.
Selections from Montreal's best platforms serve as Summer time magnets.

Le Bistro des Moulins (Ile-de-la-Visitation nature park)
10 897, rue du Pont, Ahuntsic, Montreal


Among others, Montreal has gained a reputation for their multitude of outdoor gatherings.
Montrealers will head for the nearest terrasse opening way before Summer hits the ground. 

Now that Summer is finally starting to nip at our heels, we itch to head out and share our 
very best choices of some popular oldies, newer trendy spots and finally experiencing the
 charming, quaint places tucked somewhere in smaller neighborhoods of Montreal.

Where we pride ourselves the most is developing the ability to seek out some of the best
 hidden gems among rooftop, garden courtyards and a variety of top notch terrasse get togethers.


La Croissanterie Figaro
5200 Hutchinson, (Outremont), Montreal


This posting covers some of my favourite healthy spreads and dips.
I've also put together a reference of a few outdoor platforms to do...
some of your alfresco drinking, snacking and dining.

 This is far from an exhaustive list, however, I do believe this would be a fabulous start.


Chez ma grosse truie chérie
1801, rue Ontario Est (The Village), Montreal
restaurant Grinder
1708 Notre-Dame East (Griffintown), Montreal
Le H4C
538 Place St-Henri (South-West Montreal)
Terrasse St-Ambroise (historic building next to McAuslan Brewing)
5080-A St-Ambroise (South-West - Lachine Canal), Montreal

***


marinated MUSHROOM 
and White BEAN dip
makes about 1-1/2 cups [3x250ml jars]


INGREDIENTS:
(American / Metric measures)

. 1 cup (250ml) marinated mushrooms, lightly strained of its oil
. 2 cups (500ml) cooked White 'Navy' beans
. 1/4 cup (40g) roasted almonds
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) oil vinegar (from jar)
. 2 tsps. (10ml) Dijon mustard
. 2 tsps. (10ml) Apple cider vinegar
. 1 Tbsp. (15ml) mild Honey
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) dried basil
. 1/4 tsp. (1.75ml) dried marjoram
. 1/4 tsp. (1.75ml) dried sage
. olive oil, roasted almonds or mushroom for garnish


PREPARATION:
. Place ALL ingredients in a food processor.
Pulsate a few times before continual whirling at a medium-high speed until buttery smooth.
. Either serve right away or cover and refrigerate for up to 5 days.  
. Before serving, bring the spread at slight room temperature before serving.


Café Santropol
3990 Saint-Urbain, (Le Plateau), Montreal
Hà Vietnamese
243, avenue du Mont-Royal, Ouest, (Le Plateau), Montreal
Restaurant Espace La Fontaine
3933, avenue du Parc-La Fontaine, (Le Plateau-S), Montreal
Le Pèlerin-Magellan
330, rue Ontario Est, (Quartier Latin), Montreal

***


Beet and Chickpea roasted Almond 
spread or dip 
makes about 2 cups


INGREDIENTS:
(American measures)

. 2 medium, roasted beets, (~1 cup)
. 1/4 cup roasted almonds
. 1 cup (~ half a large can) chickpeas, cooked
. 1/4 cup plain yogurt
. 2 Tbsps. e.v.Olive oil
. 1-2 Tbsps. lime juice (more to taste)
    . heaping 1/4 tsp. sea salt
    . heaping 1/4 tsp. granular garlic powder
    . 1/4 tsp. ground cumin
    . 1/4 tsp. ginger powder

PREPARATION:
. Place the beets and chickpeas into a blender and pulsate a few times. 
. Add the remaining ingredients and process until the smoothness desired.
. Either serve right away or cover and refrigerate for up to 5 days.  
. Before serving, bring the spread at slight room temperature before serving.


Maison Boulud (Ritz Carlton)
1228 Sherbrooke street, W.
(Downtown), Montreal
Le Contemporain (in the museum)
185, rue Sainte-Catherine street, W. (Downtown), Montreal
SIX Resto Lounge (rooftop of the Hotel Hyatt Regency)
1255 Jeanne-Mance, (Downtown), Montreal
Il Cortile
1442 Rue Sherbrooke street, W. (Downtown), Montreal 
Café Daylight Factory
1030 Saint-Alexandre street, (Downtown), Montreal
Restaurant Le Castillon (rooftop of the Bonaventure hotel)
900 Rue de la Gauchetière, W. (downtown), Montreal

***


Chickpea 'Hummus' style 
spread or dip
makes about 2-1/2 cups (625ml)


INGREDIENTS:
(American / Metric measures)

. 2 cups (500ml) (~1 large can) chickpeas, well cooked
. 1/2 cup (125ml) plain 'Greek style' yogurt
. 3 Tbsps. (45ml) raw sesame seeds
. 2 Tbsps. (30ml) lemon juice (more to taste)
. 4 Tbsps. (60ml)  e.v.Olive oil
. 3/4 tsp. (3.75ml) sea salt
. 3/4 tsp. (3.75ml) granular garlic powder   
. 1/4 tsp. (1.75ml) each dried herbs: basil, marjoram
. 1/4 tsp. (1.75ml) ground cumin powder (more to taste) 
variation: Add about 1/2 a roasted red pepper. 

PREPARATION:
. Place ONLY the chickpeas into a blender and pulsate a few times at MEDIUM speed. 
. Add ALL the remaining ingredients and process until the smoothness desired.
. Either serve right away or cover and refrigerate for up to 5 days.  
. Before serving, bring the spread at slight room temperature before serving. 


La Terrasse sur l'Auberge (rooftop)
97, rue de la Commune Est, (Old Port) Montréal
Sinclair restaurant (le Saint Sulpice hotel)
414 Rue Saint Sulpice, (Old Port), Montréal  
Le Local
740 William, (Old Port), Montreal
Terrasse Place d’Armes
701, Côte de la Place d’Armes (Old Port), Montreal
Boris Bistro
465, rue Mcgill, (Old Port), Montreal
L'Auberge Saint-Gabriel
426 Rue Saint Gabriel (Old Port), Montréal

***

Here are more of my spreads and dips:

Restaurant Le Valois
25, Place Simon-Valois, Hochelaga - Maisoneuve, Montreal

This Summer until early Autumn...these local and tourist magnets will...
certainly entertain you as sure as these spreads and dips will satisfy your tummy.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

I also invite you to visit my...
SAVOURY recipe page on PINTEREST.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.