Series: Online Cook-Along

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Craig and follow along on your own schedule.

Steak & Chimichurri with Grandpa’s Potatoes

Yields: family style dinner for 2-4 guests. Originally presented as a Cook-Along live class on June 2nd at 5:30 PM on Facebook Live.

Ingredients for Steak:

• 31 pc Flank Steak
• 2-3 tbsp Sebastian & Co Charcoal Steak Rub

Ingredients for Chimichurri Sauce:

• ½ bunch Cilantro leaves
• ½ bun Parsley leaves
• ½ bunch Oregano leaves
• 5 Mint leaves
• 1 Green Onion
• 6(ish) Garlic Cloves
• Salt & Pepper
• ½ cup approx. Well Seasoned Olive Oil
• 3 tbsp Red Wine Vinegar
• ½ a fresh Jalapeños or 1 Fresnco Chilli (the tiny red ones beside the jalapeños usually)

Ingredients for Grandpa’s Potatoes:

• 1 ½lbs Local Warbara Potatoes
• ½ Medium white onion
• 5-6 cloves of whole Garlic
• 3 tbsp Canola (or a neutral) oil
• 1 pkg Lipton onion dry soup mix
• 1 tbsp of Butter
• 1 tbsp Chives (at the end)

Ingredients for the Vegetable:

• BBQ Local Radishes
• Canola Oil
• Salt and Pepper

• *Available from Well Seasoned

Instructions:

1. Prep your steak:: Start by patting your steak dry and removing all the excess juice. Sprinkle the dry rub onto the steak and set to the side.
2. Grandpa’s Potatoes: Dice potatoes into ½ inch cubes and slice the ½ onion, and add them into a large bowl. To this, add in the garlic cloves, onion soup mix, oil, and then season with salt & pepper. Mix together really well. To cook them, you will need to make a foil packet. Tear off a piece of tin foil approx. 18’’ long. Place the potatoes down the centre in an even row. Grab the foil and fold it over creating a sealed pocket. Fold in the ends. Repeat this process so your potatoes are double wrapped. Place onto the BBQ in the middle of the grill, cook for approx 20-25mins, flipping halfway for even cooking.
3. Chimichurri Sauce: For the sauce, grab a medium sized bowl. Start but finely chopping all of your herbs and green onion, and adding them to the bowl. Then add in the garlic & chili. The garlic and chili are strong in flavour, so start with a few and then add more while tasting. Make sure you wear gloves while working with the chili. It is quite hot and if you rub your face or eye, it won’t feel good (trust me, I’ve done this a few times). Add in the vinegar, mixing and then adding in the olive oil. Stir to mix like a thicker loose paste. (You can also combine all the ingredients and use a hand blender, blender or robox coupe and pulse until the same consistency, adjusting your oil as needed with a little more or less).
4. Roasted Radish: Cut radishes in half, toss with salt and pepper, a little bit of oil, and set to the side until ready to grill.
5. Get grilling: Now to grill your steak. Heat your BBQ to the highest heat. Add on your steak and let it cook. For a medium rare steak, depending on how thick, you're going to cook for approx. 4-6minutes per side, turning half way. Once you flip your steak, add your radishes on the side and grill, flat side down.
6. Once the steak is done, remove for the heat let your steak rest for approx. 10 mins. This will allow the meat to rest, relax and have better chew when you cut it.
7. Remove the potatoes from the BBQ, cut open the packet and sprinkle with chives, add the radishes to your dinner platter, slice your steak, add the chimichurri and dinner is served.

Prep Time: 30 Minutes

Cook time: 45 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 4 with Chef Deniz and follow along on your own schedule.

Baked Wild Salmon with Fenugreek Harissa and Russian Potato Salad

Yields: 2 portions. Originally presented as a Cook-Along live class on May 28th at 5:30 PM on Facebook Live.

Ingredients for Salmon:

• 30 ml harissa paste*
• 2 cloves of garlic, puréed
• 2 tblsp walnuts, ground fine
• 5 ml smoked paprika*
• 1 lemon, juiced*
• 5 ml cumin seeds
• 5 ml fenugreek leaves
• 1/4 bunch of cilantro, chopped fine
• 16 oz wild salmon fillets, skin on

Ingredients for Fenugreek Harissa:

• 1 cup Jerusalem couscous, boiled & cooked*
• ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
• ⅓ cup Gem tomatoes. Cut in half length wise
• ¼ fresh jalapeno, finely chopped
• ¼ Bunch, fresh Italian parsley
• ¼ Bunch, fresh cilantro
• 1 tbsp Chopped Chives
• 1 Stem, fresh mint, torn
• 1 Lemon, juiced and ½ zested
• 1 Lime, Juiced and ½ zested
• 16 oz wild salmon fillets, skin on

Ingredients for Potato Salad:

• 2 cups cooked potatoes, ideally german butter or yukon gold, crushed by fork
• 100 ml mayonnaise*
• 100 ml peas, blanched
• 30 ml gherkins, chopped*
• 3 sprigs of each, parsley, dill, chopped
• 75 ml carrots, blanched until tender
• 20 ml grainy mustard*
• 3 green onions, sliced
• 2 cloves of garlic, puréed
• 1 medium fennel bulb, shaved
• Juice of 1 lemon*

• *Available from Well Seasoned

Instructions:

1. First in a mortar and pestle, or a kitchen processor combine all the harissa ingredients. Season to taste with salt. Preheat you oven to 325F. Season the fish with kosher salt lightly. Spare the 1/4 of the harissa. Brush the flesh side of the salmon liberally with 3/4
2. For the harissa. Wrap the salmon in a large piece of parchment paper, making sure that it is completely sealed. Bake around 8-12 minutes, or until the fish is flaking, yet still slightly pink inside.
3. In the meantime, combine all the potato salad ingredients and check for seasoning. In a separate bowl season the fennel with lemon juice and salt.Serve the salmon fillets family style with the potato salad, pickled fennel and the remaining harissa.

Prep Time: 45 Minutes

Cook time: 10 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 1 with Chef Craig and follow along on your own schedule.

BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

For 2 People. Originally presented as a Cook-Along live class on May 26th at 5:30 PM on Facebook Live.

Ingredients for Salmon:

• 2 small or 1 large cedar plank
• 2 x 6oz pieces, fresh or frozen (thawed) Salmon

Ingredients for Salad:

• 1 cup Jerusalem couscous, boiled & cooked
• ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
• ⅓ cup Gem tomatoes. Cut in half length wise
• ¼ fresh jalapeno, finely chopped
• ¼ Bunch, fresh Italian parsley
• ¼ Bunch, fresh cilantro
• 1 tbsp Chopped Chives
• 1 Stem, fresh mint, torn
• 1 Lemon, juiced and ½ zested
• 1 Lime, Juiced and ½ zested

Ingredients for Blistered Vegetables:

• 1 Red Pepper
• 1 Yellow Pepper
• 8 Asparagus Spears

Ingredients for Sauce:

• 1/2 cup Canola Oil or a neutral oil
• 1 tsp Pure Maple Syrup
• 2 TBSP Good grainy mustard
• ½ Lemon, juiced, approx. 2tbsp
• S&P to taste

• *Available from Well Seasoned

Instructions:

1. Start by soaking your cedar plank in cold water. Use a large can to keep it submerged so it can absorb as much water as possible.
2. Bring 5 cups of water to a boil on high heat. Once boiling, add in the couscous and boil for approx. 20 mins or until desired doneness (taste a piece, like pasta). Drain off and run under cold water to stop the cooking process. Once cool to the touch, let it sit to remove as much excess water as possible.
3. In a large mixing bowl assemble all your chopped ingredients. Add in the drained couscous, season generously with kosher salt and fresh cracked pepper and mix well until combined. Taste and adjust the seasoning.
4. For the vegetables, start by cutting off all the sides, then cutting each side in half, to slightly resemble a triangle. Season with salt and pepper, and drizzle with oil. Set the tomatoes on the side.
5. Turn your BBQ to high heat and get it smoking hot. Once hot, remove your plank from the water and place the fish skin side down on it, season with salt & pepper and place the plank with the fish right onto the BBQ grill, turning your heat down to medium high. Add the vegetables skin side down onto the grill next to the salmon. Cook the vegetables for 3-4mins until they “blister” and start to blacken.
6. The salmon will roast for 5-7mins, depending on how thick and how you like your salmon. The cedar board may catch fire and burn, that’s ok.
7. To make the dressing, add all the ingredients into a mason jar or any jar with a lid and then shake for 20 seconds to mix.
8. Once the salmon is cooked, remove from the BBQ and remove the salmon from the board, the skin may stick to the cedar plank, serve with salad and dressing on top of the fish.

Prep Time: 30 Minutes + Soaking Time

Cook time: 45 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 3 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine Lakeside Cellars Pinot Noir & Portage White - buy local!

Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle

Yields 2 portions. Originally presented live at our Thursday Cook-Along live class on May 21st at 5:30 PM on Facebook Live with Chef Deniz.

Ingredients for Pork:

• 1 pork tenderloin, silver skin taken off and ends trimmed
• 4 sage leaves
• 50 ml all purpose flour
• 1 egg
• 100 ml panko bread crumbs
• 20 ml olive oil

Ingredients for Sauce:

• 10 gr dried porcini powder
• 100 gr crimini or any other mushroom variety, diced
• 1 shallot fine diced
• 2 cloves of garlic
• 50 ml dry white wine
• 10 ml sherry vinegar
• 50 ml heavy cream

Ingredients for Spaetzle:

• 1/2 cup flour
• 30 ml homomilk
• 1 egg
• 2 ml freshly grated nutmeg
• 5 ml salt
• colander
• Watercress to garnish

• *Available from Well Seasoned

Instructions:

1. First make the spaetzle dough. Mix eggs and milk, whisk until combined. Add the rest of the ingredients and make a loose dough. Leave to rest.
2. Cut the pork tenderloin into 2 equal pieces. Pound out the fillets, side down up and in between two large plastic wrap until it is 1/2’’ thickness. Cut sage and mix with olive oil and fillets and rest for 10minutes. Then sprinkle the pork fillets with salt on both sides, dip in flour and shake off excess. Dip in whipped egg, coat well, let excess drain and dip in panko bread crumbs. Reserve.
3. In a sauce pot cook the shallots and garlic in olive oil until soft, but no colour for 3 minutes. Add the diced mushrooms and sauté 3 more. Season liberally with salt. Deglaze with sherry vinegar, let it evaporate. Add the white wine and reduce by 1/2. Add the cream and the porcini powder, simmer for 5 minutes. Adjust seasoning.
4. Bring 3 litres of salted water to a boil. Pass the dough mix from a colander into boiling water. Simmer 1 minute or until everything floats to the top. In a separate large pan, melt the butter and add cooked spaetzle, brown lightly. Keep warm. Pour 1/4" of olive oil in a heavy bottomed pan. Heat the oil to 300F and fry the pork fillets 3 minutes on each side for medium doneness. Further you cook it, more well done it will be, but preference is yours. Drain the steaks on a paper towel, serve with spaetzle and porcini sauce. Garnish with watercress or preferred greens.

5. Prep Time: 30 Minutes

1. Cook time: 60 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine from Black Cloud called Altostratus that will pair well with the Paella Deniz made. All customers get free delivery with $100 purchase but our customers will also get a 15% discount with the promo code WELLSEA20 at the checkout. www.blackcloud.ca. Order now and save! Our tasting notes are included at the bottom of the recipe.

Paella and Heirloom Tomato Salad with Basil

Yields 2 portions (salad serves 6). Originally presented live as our second ever Cook-Along live class on May 14th at 5:30 PM on Facebook Live.

Ingredients for Paella:

• 1 medium onion, finely diced
• 10ml smoked paprika*
• 2 cloves of garlic, minced
• 1 Serrano chili, sliced
• 50mL dry white wine
• 30gr dry chorizo, sliced or cubed
• 1 red bell pepper, cubed
• 1/4 cup peas
• 100 gr white fish, cod, halibut etc., diced
• 250 gr clams, cleaned
• 2gr Spanish saffron*
• 10 ml lemon juice
• 1 lemon
• 15 gr parsley, chopped
• 1 stalk green onion, sliced
• 1 cup short grain rice
• 800 ml paella stock, hot
• Well Seasoned Olive Oil*

Ingredients for Salad:

• 2 good quality, large and ripe tomatoes, sliced
• 3 leaves of basil
• 1 garlic clove, minced
• 20ml lemon juice
• 20ml Well Seasoned olive oil *
• Salt to taste *

• *Available from Well Seasoned

Instructions:

1. For Paella: Sauté sausages, chilies and garlic in olive oil until lightly coloured. Add onions, garlic, smoked paprika and cook until soft and translucent. Add white wine, saffron and cook until almost reduced by half. Add the rice, spread out evenly and carefully add the stock until it covers the rice. Cook on medium low heat, covered around 12 minutes or until the rice is %90 cooked. Uncover and add the fish, shellfish, peppers, peas, lemon juice and herbs. Cover and cook until the rice starts crackling in the bottom of the pan, and the seafood is cooked through. Serve immediately from the pan with lemon wedges.
2. For Salad: Combine everything in a bowl one hour prior to serving, and let it marinade. Serve with its juices and all.

Tasting notes for Black Cloud Altostratus:

Just a hint of caramel starts things off in the nose joined quickly by cream cherry and spice. The palate pulls together Bing cherry, pepper and raspberry with a mossy earthiness that resonates through the finish. The tannins and acid are balanced and support an integrated structure. Enjoy with moderately flavoured creamy cheeses, lamb without complicated sauces, small game, duck and exotic mushrooms dishes.

Prep Time: 30 Minutes

Cook time: 60 Minutes

Our first ever online cook-along class! Thank you to all who registered, donated to our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 1 with Chef Deniz and follow along on your own schedule.

Fresh Cavatelli with Spicy Lentil Ragu and Peas

Originally presented live as our first ever Cook-Along live class on May 7th at 5:30 PM on Facebook Live.

Ingredients for Pasta Dough:

• 600 gr Tippo 00 Flour*
• 300 ml of water
• 6 gr kosher salt*

Ingredients for Spicy Lentil Ragu & Pea:

• 250gr French lentils, cooked in salted water
• 1 onion, fine diced
• 1 leek, sliced
• 5 cloves of garlic, minced
• 2 carrots, fine diced
• 2 stalks of celery, fine diced
• 100 ml red wine
• 1 can of San Marzano tomatoes, crushed by hand
• 5 ml cloves *
• 1 cinnamon stick *
• 250 ml water
• 200 ml cream
• 150gr frozen/fresh peas

Ingredients for Salad, Croutons & Dressing:

• 3 romaine lettuce, outer leaves removed
• 100 ml tahini
• 50 ml lemon juice
• 50 ml water
• 125 ml Well Seasoned olive oil *
• 3 stale slices of sourdough, ripped into 1/2 inch chunks
• 3 cloves of garlic
• 1/2 can anchovies, minced (optional)
• Parmesan *

• *Available from Well Seasoned

Instructions:

1. For Dough: Make a well in the flour in a large bowl. Add the water to the well, and start whisking with a fork. Once the mixture becomes together, transfer on a floured surface and knead until smooth and elastic. Wrap in cling film and rest at least 30 minutes. Cut 100 gr chunks out of the dough. Roll into a uniform rope at a diameter of 1/2’’. Cut into 1/2’’ pieces also. Drag over a cavarolo board or work surface pressing with two fingers until it curls itself into a mini boat. Boil in moderately salted water around 2minutes or until they float. Serve with ragu.
2. For Ragu: Combine onion, garlic, carrots, leeks, celery, cloves and cinnamon in a large pot on medium heat with 100 ml olive oil and sauté until soft and vegetables are translucent. Add lentils. Deglaze with red wine, reduce by 1/2. Add water and cream and cook until uniform and pulpy around 2 hours on low heat. Fold in the crushed tomatoes, correct seasoning and cook further 25 minutes on low heat. Fold in the peas and the pasta.
3. For Salad: Preheat your oven to 375F. Toss the sourdough with olive oil, 1 clove of garlic zested and a generous pinch of salt. Transfer onto a baking sheet and cook in. The oven until nice and crispy around 12 minutes. Cut the romaine leaves into desired size. In a separate bowl whisk tahini, lemon juice, garlic, anchovies if using. Season with salt. Gently whisk in the olive oil very gradually until it forms an emulsion. Toss the salad leaves and the croutons in the dressing. Serve with grated Parmesan.

Prep Time: 30 Minutes

Cook time: 2.5 Hours