Series: Online Cook-Along

Fraser Valley Squash Soup w/ Crème Fraiche and Marinated Apples

By Chef Deniz Tarakcioglu

November 5th, 2020

Ingredients:

• 2lbs peeled squash cut into large chunks
• 1 leek, rinsed and sliced
• 1 medium white onion
• 1 stick of celery
• 2 cloves of garlic, puréed
• 30mL sherry vinegar
• 30mL maple syrup
• 100mL whipping cream
• 500mL vegetable stock or water
• 1 granny smith, cut into matchsticks
• 20mL fish sauce
• 50mL ginger minced
• 30mL tamarind paste
• 50mL butter
• 100mL creme fraiche or sour cream

Instructions:

• Preheat your oven to 400F. Toss the squash pieces with a generous pinch of salt and olive oil and bake in the oven until very tender around 20-30 minutes.
• In a medium sized pot sauté leeks, onions, celery, garlic and ginger until translucent and soft.
• Deglaze with sherry vinegar, cook off, add maple syrup, tamarind paste, vegetable stock, squash and bring up to a boil. Add cream and simmer around 10 minutes.
• In a bowl toss the apples with fish sauce. Purée the soup in a blender and correct seasoning. Top with creme fraiche and apple sticks, serve.

Roasted Bacon Steak with Sweet Potato Latke, Spinach, and Hellish Relish

By Chef Deniz Tarakcioglu

Oct 29, 2020

Ingredients:

• 4 x 3oz thick cut smoked bacon steak
• 50ml maple syrup
• 1lb sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 85ml cup all-purpose flour
• 2 large eggs, lightly beaten
• 5ml black pepper
• 200ml Well Seasoned Olive Oil
• 1lbs baby spinach
• Hellish Relish to taste

Instructions:

• First squeeze any excess moisture from the sweet potatoes if there is any. In a large bowl combine sweet potatoes, scallions, flour, eggs, black pepper and season to taste with salt.
• Heat up the vegetable oil to 250F, spoon 50ml of mixture into hot oil and flatten to 3" with a flat spatula. Fry until done and golden brown on both sides. Drain the excess oil on paper towels keep warm.
• In a medium pot heat up 25 ml olive oil with 50 ml water and cook the spinach covered until just wilted, season to taste with salt and pepper.
• Heat up a large skillet and sear bacon steaks on high heat until nicely caramelized and hot through, add the maple syrup to the pan and reduce with steaks until sticky. Serve with latkes, spinach and hellish relish to taste.

Curried Red Lentil Koftas with Harissa, Belgian Endive and Hellish Relish

By Chef Deniz Tarakcioglu

Oct 29, 2020

Ingredients:

• 300ml red lentils
• 275ml fine bulgur
• 50ml lemon juice
• 30ml cumin seeds, lightly toasted
• 30ml coriander seeds, lightly toasted and coarsely ground
• 40ml harissa
• 30ml favourite chili paste
• 30ml tomato paste
• 50ml each of, parsley, mint, coriander, green onions, finely chopped
• 100ml Well Seasoned olive oil
• Hellish Relish, to taste
• Belgian endive leaves
• 2 preserved lemon or any favourite pickle, minced

Instructions:

• Cover the red lentils with cold water and simmer on medium heat until all the lentils are cooked very soft.
• Beat the mixture with a wooden spoon until a coarse paste forms.
• Add the bulgur, mix well, cover with a tea towel and let it cool to room temperature. Once cooled it should be a sandy mixture.
• Mix everything in a large bowl and season with salt as well.
• Form into small balls and serve on endive leaves, garnish with hellish relish and minced pickles.

Crispy Mussel Po’Boy with Spicy Remoulade and Pickles

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 lb mussels, bearded and scrubbed
• 100 mL mayonnaise
• 1 stalk of celery, diced small
• 50 mL gherkins, chopped fine
• 3 cloves of garlic, puréed
• 2 shallots, fine diced
• 2 french sandwich loaves
• 1 large tomato, sliced
• 2 dill pickles, sliced
• 30 mL horseradish
• 30 mL favourite hot sauce
• 1/2 head of iceberg lettuce, shredded
• 300 mL flour
• 200 mL buttermilk
• 330 mL ice cold soda water
• 1 lemon

Instructions:

• Shuck the mussels with an oyster knife and marinade them in buttermilk at least 30 minutes.
• Preheat your oven to 300F, and warm your bread for 20 minutes whole.
• In a medium sized bowl combine, mayonnaise, gherkins, celery, shallots, garlic, hot sauce and horseradish. Season to taste.
• Whisk the soda water and 250 mL of flour until it is a loose batter.
• Fill a heavy bottom pot with 3’’ clean frying oil and heat up to 360F.
• Dust all the mussels with left over 50 mL flour until no there is no wet spot.
• Dip in the batter and fry until golden around 2-3 minutes. Drain on a paper towel and season with lemon juice, salt and pepper.
• Dress the bread with spicy remoulade, lettuce, tomato and pickle slices. Top with fried mussels and serve.

West Coast Seafood Chowder with Tamarind, Chilies and Chorizo

By Chef Deniz Tarakcioglu

Oct 22, 2020

Ingredients:

• 1 medium onion, diced
• 2 carrots, diced
• 1 stalk of celery, diced
• 1 semi dry chorizo
• 30 mL tamarind paste
• 5 cloves of garlic, minced
• 1 Serrano chili
• 10 sprigs of fresh thyme
• 3 bay leaves
• mL white wine
• 2 lt fish stock/clam nectar
• 1 can whole tomatoes
• 1 lb ling cod fillet, diced large
• 1 lb mussels, bearded and scrubbed
• 300 g steelhead trout fillets, diced
• 1 lemon
• 100 g parsley leaves
• Sourdough

Instructions:

• Sauté chorizo, onions, carrots, celery, garlic, thyme, chili, bay leaves until soft but not browned.
• Deglaze with white wine and reduce by 1/2.
• Add tamarind paste, the fish stock bring to a boil and simmer for 5 minutes.
• Add the canned tomatoes, simmer 5 minutes further. Correct seasoning.
• Add the all the fish and simmer 3-4 minutes further.
• Add lemon juice and parsley. Serve with sourdough.

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks
• 2 sprigs of thyme
• 1 shallot, finely minced
• 2 cloves of garlic, puréed
• 30ml sherry vinegar
• 50ml demi glacé
• 30ml chopped parsley
• 2 slices of brioche, toasted if stale
• 15ml Hunter Browns' brown butter cubes
• 50ml white wine
• 50ml white wine vinegar
• 5 sprigs tarragon
• 1 shallot, finely diced
• 5 black peppercorns
• 2 bay leaves
• 2 egg yolks
• 75ml melted Hunter Browns' brown butter cubes, melted and warm
• 50ml grated parmesan

Instructions:

1. In a large skillet sauté the mushrooms with brown butter cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm. In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half. On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.

Prep Time: 10 Minutes

Cook time: 20 Minutes