Series: Online Cook-Along

Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Yields: 2 portions.

Ingredients:

• For the pasta dough;
  • 2 cups of strong flour, ideally 00 type
  • 3 large eggs, ideally organic with bright yolks
  • Pasta machine
• Sauce;
  • 400ml sungold, or baby variety, tomatoes, cut in half
  • 15 leaves of fresh basil
  • 4 garlic cloves, finely chopped
  • 1 pinch chili flakes, or a small chili sliced thin
  • 50ml olive oil
  • 75 ml cold butter, cut into small chunks
  • 100ml parmesan reggiano chunk

Instructions:

1. For the pasta dough, transfer your flour on your work surface and make a well. Crack your eggs and start whisking as you gradually incorporate the flour. Mix and knead the dough until smooth and elastic, and rest it at least 2-3 hours at room temperature or in the fridge over night. 1 hour before cooking, roll your pasta to the thinnest setting on your pasta machine. and hag on a rack until it is dried, but still pliable, somewhat leather like. Roll the sheet lengthwise and cut 1/5’’ noodles. Sprinkle with extra flour or ideally semolina. Bring 5L of water up to a boil with 70ml of kosher salt.
2. In a large pan fry half the basil, chili and the garlic until very fragrant and slightly brown. Add your tomatoes, 30ml of water and cook over high heat until the tomatoes are lightly softened, season with salt. Boil your pasta 2 minutes or until it is cooked but still firm. Transfer the pasta into the tomato pan with cold butter, rest of the basil, and 50ml of pasta cooking water. Cook on high heat until the sauce emulsifies and thickens.
3. Serve in a large bowl sprinkled with parmesan cheese.

Prep Time: 180 Minutes

Cook time: 5 Minutes

Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

Yields: 2 portions.

Ingredients:

• 1 sheet of frozen butter puff pastry sheet, tempered
• 1 large ripe heirloom tomato, never been refrigerated
• 1 small fresh red chili, or a pinch of dried flakes
• 1 head of garlic
• 150 ml leeks, thinly sliced
• 5 sprigs of thyme
• 30 ml butter
• 1/3 cup of sugar
• 25 ml of sherry vinegar
• 100 ml of crumbled fresh goat’s cheese
• 30 ml of fine balsamic vinegar
• 100 ml olive oil
• 1 large bunch of fresh basil
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 425F. IN a small sauce pot cook the hole garlic cloves in olive oil around 20 minutes or until soft with thyme sprigs. In a pan cook thinly sliced leeks until soft around 3 minutes. Season with salt and the chili.
2. In a separate 9’’ heavy skillet, melt the sugar and caramelized until amber colour on medium heat being careful not to burn it, add the sherry vinegar and take off the heat. Slice your tomato into 1/4 inch in thickness and season lightly with salt, fan over the bottom of the pan. Spread the soft leeks and add half the basil leaves. Cut a 10’’ round from your puff pastry and carefully lay on top of the pan.
3. Cook the tarte in the oven for 20-25 minutes or until nicely caramelized. Very carefully, there will be caramelized sugar in the bottom, invert on to a large-enough round plate. Garnish with rest of the basil leaves, goat’s cheese, soft garlic cloves and balsamic vinegar. You can drizzle some of the garlic cooking oil also.
4. Serve.

Prep Time: 20 Minutes

Cook time: 60 Minutes

Spanish Frittata with Herbs and Watercress Salad

Yields: 2 portions.

Ingredients:

• 1/2 lbs potatoes, roasted until soft and lightly browned
• 1/2 leeks, white parts sliced only
• 3 cloves of garlic
• 10 gram each of Italian parsley, dill, green onions, chopped coarse
• 8 large eggs
• 1/2 tblsp fennel seeds
• 300 ml of heavy cream
• 1 bunch watercress, cleaned and trimmed
• 10ml sherry vinegar
• 1 lemon, juiced
• Olive oil
  • *Available from Well Seasoned

Instructions:

1. Preheat your oven to 400F.
2. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
3. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
4. Once cooked, chill slightly and tip onto a serving plate. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 25 Minutes

Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

Yields: 2 portions.

Ingredients:

• 2x 6oz sablefish fillets
• 100 mL miso paste
• 50 mL maple syrup
• 50 mL sake
• 1 lime, juiced
• 100 mL butter x2
• 6-7 small violet turnips
• 25 mL chives or green onions, finely sliced
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 300F. Combine miso paste, maple syrup, sake and lime juice. In a pan brown 200 ml of butter until it is golden colour and very fragrant. Spare 1/2 the butter and whisk in the miso mixture until it well combined and smooth. Lightly season the sablefish and rest for 5 minutes. Transfer the fillets on a baking tray and cover with miso sauce. Bake around 10 minutes or until the fish is flaky and cooked.
2. Meanwhile, heat up the spared brown butter, cut the turnips in half and season with salt. roast the turnips in butter until they are warmed up about 3 minutes. Serve with sablefish and chopped chives.
3. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth.
4. Season with salt and pepper. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 20 Minutes

Cook time: 35 Minutes

Crispy Battered Sablefish with Spicy Tartar Sauce

Yields: 2 portions.

Ingredients:

• 4X 4oz of sablefish fillets, smoked or regular
• 200 mL all purpose flour, plus more for dusting
• 150 mL cold beer, lager preferably
• 10 mL baking powder
• 100 mL mayonnaise
• 1L frying oil
• 50 mL favourite pickle, diced small
• 1 shallot, fine diced
• 1 clove of garlic, zested
• Favourite hot sauce, to taste
• Lemon wedges
  • *Available from Well Seasoned

Instructions:

1. Gently salt the sablefish fillets, rest for 5 minutes. In a medium sized bowl whisk flour, baking powder and beer, rest for 5 minutes in the freezer.
2. Heat your oil to 350F.
3. Dust the sable fillets with flour and shake off excess. Dip in batter and carefully put in hot oil.
4. Fry around 4-5 minutes, or until golden brown and the fish is cooked. transfer to a wire rack. In another bowl mix mayonnaise, pickles, garlic, shallots and hot sauce. Correct seasoning. Serve with crispy fish.

Prep Time: 15 Minutes

Cook time: 5 Minutes

Roasted Fraser Valley Duck Breast With Blubbery Jus And Caramelized Endive

Yields: 2 portions.

Ingredients:

• 2x duck breasts
• 1 shallot, fine diced
• 50ml port
• 100ml demi glacé
• 25ml maple syrup
• 30ml sherry vinegar
• 2 yellow endive, cut in half
• 30ml brown sugar
• 1 orange, cut in half and zested
• 15ml fresh ginger grated
• 5ml each, ground cardamom, coriander seeds, cinnamon, star anise, cloves, white pepper
• 100 ml fresh BC blueberries
  • *Available from Well Seasoned

Instructions:

1. Score the duck breasts without cutting into the flesh. Season with salt and let it sit 5 minutes. Mix all the dry spices, add the orange zest and ginger. Rub onto the meat part of the duck, keeping the skin clear, and marinade up to 24 hours.
2. Heat your oven to 325F. Lay the duck breasts in a cold heavy bottomed pan, turn the heat to medium and cook on the skin side for 5 minutes.
3. Sear on the meat side for 30 seconds and flip to the skin side, transfer in the oven for 4 minutes. Pull the duck out around 130F, internal temperature. Transfer on a wire rack to rest, return the cooking pan on medium heat.
4. Caramelizes the endive halves, cut side down for 3 minutes. Add and sauté shallots until translucent, 1 minutes in rendered duck fat. Deglaze with sherry vinegar and port and cook until syrupy, add brown sugar, juice of the orange and reduce.
5. Add demi glacé, and blueberries and cook until it coats the back of a spoon. Carve the breast, serve it with glazed endive and the jus in the pan.

Prep Time: 15 Minutes + Marinade Time: 8-24 Hours

Cook time: 30 Minutes