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Cook Along with Chef Deniz: Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti

May 06, 2021

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 celebrate the bounty of the season with fresh, local Rhubarb in cocktails, dinner and dessert! You will leave this class inspired to make a delicious meal packed with seasonal ingredients.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti

By Chef Deniz Tarakcioglu

Ingredients:

  • 125mL dark chocolate
  • 75mL butter, room temperature
  • 75mL sugar
  • 25mL cocoa powder
  • 6 egg yolks
  • 6 egg whites
  • 1/2 stalk of rhubarb, finely diced
  • 1 cup sugar
  • 90mL butter
  • 120mL heavy cream
  • Well Seasoned’s Almond Biscotti and icing sugar, to serve with

Instructions:

  • Preheat your oven to 400F, no fan. Brush the soufflé ramekins with butter and sprinkle with sugar (not in the recipe list, this butter and sugar are extra), and refrigerate until ready. Melt the chocolate in a double boiler with butter. In a standing mixer or a large bowl, add the egg whites and whip, by adding the sugar 1/3 at a time until stiff peaks are achieved. Mix the cocoa powder into the melted chocolate and fold in the egg whites very gently. Portion into the ramekins. Bake at 400F around 12-15 minutes. While soufflé is baking, melt the sugar with a splash of water and cook on medium heat until it reaches 325F or deep dark brown. Very carefully add the rhubarb and the cream, whisk until smooth. Add the butter and whisk until emulsified. Dust the soufflé with icing sugar and serve with caramel sauce and biscotti.

Prep Time: 15 minutes 

Cook time: 40 minutes

Yield: 6 servings

Cook Along with Chef Deniz: Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb

May 06, 2021

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 celebrate the bounty of the season with fresh, local Rhubarb in cocktails, dinner and dessert! You will leave this class inspired to make a delicious meal packed with seasonal ingredients.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Pan Roasted Scallops with Rhubarb and Caper Purée, Pickled Rhubarb

By Chef Deniz Tarakcioglu

Ingredients:

  • 8 U-10 scallops, shucked, rinsed and dried
  • 1 large stalk rhubarb, half sliced thinly, other half into fine dice
  • 10mL sugar
  • 50mL white wine vinegar
  • 30mL capers, drained
  • 50mL raisins
  • 1 shallot, fine diced
  • 30mL white wine
  • 100mL butter
  • 20 chives, finely sliced

Instructions:

  • Transfer the diced rhubarb into a mixing bowl, toss with sugar and a pinch of salt. Pour white wine vinegar over and rest. Heat up a large heavy pan until almost smoking. Season the scallops on both sides with salt, carefully put in the pan and cook for two minutes without moving. Flip the scallops and drop in 50mL of the cold butter. Baste for 30 seconds and transfer the scallops on a large plate. In the same pan add your shallots and sauté for 30 seconds, add raisins and capers, and deglaze with white wine and cook for 2 minutes. Turn off the heat, add the butter and transfer the whole thing in a food processor or a blender. Blend until smooth, adding 15mL olive oil if necessary. Spread the purée onto a plate, add scallops, and sprinkle with pickled rhubarb and chives.

Prep Time: 30 minutes 

Cook time: 20 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Peruvian Style Crispy Fried Onions with Dyana’s Aji Chunky Chili Sauce

April 29, 2021

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's menu created by Chef Deniz features one of our favourite locally produced products - Aji! This menu highlights these delicious Columbian inspired sauces and finds some super creative ways to use them. You’re going to want Aji in your pantry all the time!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Peruvian Style Crispy Fried Onions with Dyana's Aji Chunky Chili Dip

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 large white onion, cut into 1/2" rounds sideways
  • 100mL Dyana's Aji Chunky Chili Dip
  • 300mL flour
  • 2 eggs, beaten
  • 300mL panko bread crumbs
  • 30mL turmeric
  • 30mL ground cumin
  • 30mL ground coriander seeds

Instructions:

  • In a medium sized pan bring 3" vegetable oil to 325F. Fluff the onion slices. In a medium bowl mix in the flour, 20mL salt, cumin, coriander and turmeric. Set up a breading station, dip your onion slices into flour, then to the eggs, and finally into the breadcrumbs, making sure that they are completely covered. Fry in batches until golden brown and serve with the chunky chili dip.

Prep Time: 10 minutes 

Cook time: 35 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Charred Chicken Marinated in Dyana’s Aji Hot Sauce, with Rice and Beans

April 29, 2021

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's menu created by Chef Deniz features one of our favourite locally produced products - Aji! This menu highlights these delicious Columbian inspired sauces and finds some super creative ways to use them. You’re going to want Aji in your pantry all the time!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Charred Chicken Marinated in Dyana's Aji Hot Sauce, with Rice and Beans

By Chef Deniz Tarakcioglu

Ingredients:

  • 6 pieces of boneless, skinless chicken thighs
  • 50mL Dyana's Aji Hot Sauce, plus more for serving
  • 1 small can of black beans, drained and rinsed
  • 200mL rice of choice
  • 2 roma tomatoes, diced
  • 2 cloves of garlic, puréed
  • 1 onion, small diced
  • 50mL chopped cilantro leaves
  • 50mL of corn kernels

Instructions:

  • Marinade the chicken thighs in hot sauce at least for 4 hours or ideally over night. Sauté onion and garlic, corn and beans in a medium sauce pot until translucent. Add tomatoes, season, add rice and cook for a further 3 minutes. Add rice and enough liquid as instructed on the rice package. Cook until tender and fluffy. Heat up your grill on high, or a grill grate on top of your stove top until very hot and lightly smoking. Char the chicken until internal temperature registers 150F. Fluff the rice, place chicken on top, sprinkle with cilantro and serve with extra hot sauce.

Prep Time: 250 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Summer Potato Salad with Roasted Lemon and Herbs

April 22, 2021

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.

You don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Summer Potato Salad with Roasted Lemon and Herbs

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb baby Yukon gold potatoes, cut in half
  • 2 lemons
  • 100mL olive oil
  • 100mL assorted herbs (dill, parsley, green onions, etc.)

Instructions:

  • Preheat your oven to 400F. Simmer the potatoes in salted water until fork tender. Toss with olive oil and roast in the oven until golden brown and slightly crispy. Slice your lemons very thinly, season with salt, and cook in olive oil on medium heat until they are soft and gently coloured. Purée in a food processor and toss with potatoes and herbs, correct seasoning, serve.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Chicken Souvlaki with Tzatziki Sauce

April 22, 2021

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.

You don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

Watch the class below, or visit us on YouTube. 

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

Chicken Souvlaki with Tzatziki Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 x 6oz chicken breasts, cut into 6 pieces each
  • 50mL lemon juice
  • 3 cloves of garlic, grated fine
  • 3 leaves of sage
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 10mL fennel seeds
  • 10mL oregano
  • 1 cucumber, grated
  • 200mL thick yoghurt
  • 75mL lemon juice
  • 100mL chopped assorted herbs (dill, parsley, green onions, etc.)

Instructions:

  • Marinade the chicken breast at least 4 hours or overnight. Skewer 3 pierces each on a 8" wooden skewer, or similar. Season with salt and cook on your grill or in a hot pan until the internal temperature registers 150F. In the mean while, season the grated cucumber with salt and rest for 5 minutes in a bowl. Mix in the yoghurt, lemon juice and season with salt.

Prep Time: 260 minutes 

Cook time: 25 minutes

Yield: 2 servings

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