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Series: Online Cook-Along

Cook Along with Chef Deniz: Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

By Chef Deniz Tarakcioglu

Ingredients:

  • 8 large green range eggs
  • 200ml freshly picked crab meat
  • 15ml espelette pepper
  • 2 stalks of green onions
  • 20ml chopped tarragon
  • 10ml chili flakes
  • 1 lemon, zest and juice
  • 1 clove of garlic, zested
  • 50ml mayonnaise
  • 15ml dijon mustard, grainy
  • 50ml salmon roe

Instructions:

  • Boil the eggs in a large pot for 7 minutes.
  • Transfer into an ice bath or cool them under running water. Peel, scoop the yolks out and reserve.
  • In a large bowl combine mayonnaise, crab, espelette, tarragon, chili flakes, yolks, lemon zest and juice, mustard. Season to taste. Pipe back into egg white halves, garnish with roe and green onions.

Prep Time: 20 Minutes

Cook Time: 7 minutes

Yield: 4

Cook Along with Chef Deniz: Pigs In A Blanket With Spicy Fennel Sausage

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Pigs In A Blanket With Spicy Fennel Sausage And Maple Mustard

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 large sheet of puff pastry
  • 1 egg, whipped
  • 4 spicy fennel sausages
  • 75ml dijon mustard, smooth
  • 25ml dijon mustard, grainy
  • 25ml maple syrup
  • 25ml sherry vinegar
  • 3 stalks green onions

Instructions:

  • Preheat your oven to 425F. Take the sausages out of their casings. Stretch the sausage meat out lengthwise in 1/2 diameter from one end to the other of the puff sheet.
  • Roll the puff sheet over the meat and do a full round and 1/3inch. Press to seal. Continue with the rest of the meat until you have 3 logs. Brush the logs with egg and pop them in the freezer for 5 minutes.
  • Slice the roll into 1 inch bites and bake in the oven around 12-15 minutes. Mix mustards, sherry vinegar and maple in a bowl, garnish with green onions and serve.

Prep Time: 20 Minutes

Cook Time: 15 minutes

Yield: 4

Cook Along with Chef Deniz: Marinated Cucumbers With Mortadella And Mint

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Marinated Cucumbers With Mortadella And Mint

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 mini cucumbers
  • 20ml fish sauce
  • 1 lime, juiced and zested
  • 20ml favourite hot sauce
  • Mint leaves, a handful
  • 12 slices of mortadella
  • 3 cloves of garlic, zested

Instructions:

  • Cut the mini cucumbers into 1/4s lengthwise and season with salt, wait 5 minutes. In a large bowl combine fish sauce, lime juice and zest, hot sauce, mint and garlic, marinade further 5 minutes. Wrap into mortadella slices and garnish with mint.

Prep Time: 10 Minutes

Cook Time: 0 minutes

Yield: 4

Cook Along with Chef Deniz: Cheesy Puff Sticks With Cheddar And Thyme

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Cheesy Puff Sticks With Cheddar And Thyme

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 large sheet of all butter puff pastry
  • 1 egg, whipped
  • 100ml cheddar cheese, grated
  • 10 sprigs of thyme

Instructions:

  • Pre heat your oven to 425F. By using a rolling cutter, cut puff sheet into 1/2 inch sticks.
  • Brush with egg. Sprinkle with thyme leaves and grated cheddar. Bake in the oven until crispy and golden brown around 12-15 minutes.

Prep Time: 10 Minutes

Cook Time: 15 minutes

Yield: 4

Cook Along with Chef Deniz: Charred Lemongrass Skewers With Young Leeks And Sweet Soy

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Charred Lemongrass Skewers With Young Leeks And Sweet Soy

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 chicken breasts, cut into 1 inch cubes
  • 30ml fish sauce
  • 1 stalk lemongrass, thinly sliced
  • 50ml ginger, grated
  • 10ml turmeric
  • 20ml smoked paprika
  • 5 garlic cloves, zested
  • 2 limes, juiced and zested
  • 2 stalks young leeks, cut into 1inch chunks
  • 100ml soy sauce
  • 30ml maple syrup
  • 30ml rice vinegar
  • 1 red thai chili, thinly sliced
  • Assorted favourite herbs

Instructions:

  • In a large bowl combine chicken, fish sauce, ginger, garlic, turmeric, lemongrass, paprika, lime juice and zest and leeks. Marinate at least 30 minutes to overnight. Preheat your grill or grill grate on high. Arrange chicken and leeks on wooden skewers.
  • Cook on hot grill until done approximately 12 minutes. In a separate bowl mix soy, maple, chili and rice wine vinegar. Garnish with extra herbs such as cilantro, green onions and serve.

Prep Time: 35 Minutes

Cook Time: 15 minutes

Yield: 4

Cook Along with Chef Deniz: Crispy Turkey Breast

November 05, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight we are cooking with some of the super delicious, seasonal ingredients found right here in our backyard. Langley is such a beautiful place filled with farms, producers and great products - in this class we will highlight a few of them an hopefully encourage you to come visit & check out all of fantastic food our region has to offer.!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Crispy JD Farm's Turkey Breast, Caramelized Squash, and Pepper Agro Dolce

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 turkey breast, sliced in 1/2’’ slices
  • 100mL flour
  • 2 eggs, beaten
  • 150mL panko bread crumbs
  • 1lbs local squash, peeled and cut into large chunks
  • 50mL brown sugar
  • 30mL sherry vinegar
  • 30mL maple syrup
  • 1 white onions, sliced thinly
  • 3 assorted colour bell peppers
  • 3 cloves garlic, minced
  • 20mL ginger, minced
  • 1/2 bunch cilantro stems and leaves
  • 1 lemon, cut into wedges

Instructions:

  • Preheat your oven to 400F. Toss the squash in olive oil and brown sugar, roast until nicely caramelized and very soft around 35 minutes, keep warm. Sprinkle the turkey slices with kosher salt and rest for 5 minutes. Dip the turkey in flour, then in eggs, and finally panko bread crumbs.
  • In a large skillet heat up olive oil, sauté onions, peppers, garlic, ginger on high heat with a pinch of salt until caramelized on the edges. Add the squash and deglaze with sherry vinegar. Add the maple syrup and cilantro stems, reduce until sticky, correct seasoning.
  • In another pan heat up 1" vegetable oil to 350F. Fry the turkey cutlets until the internal temperature reads 150F, 4 minutes per side and golden brown.
  • Transfer on a wire rack and rest for 5 minutes. Serve with squash, peppers and lemon wedge

Prep Time: 45 Minutes

Cook Time: 60 minutes

Yield: 4

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