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Cook Along with Chef Deniz: Pan Roasted Spring Salmon with Asparagus, Peas and Morels

June 10, 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.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel Mushrooms. 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 Spring Salmon with Asparagus, Peas and Morels

By Chef Deniz Tarakcioglu

June 10th, 2021

Ingredients:

  • 2 x 5oz spring salmon filets
  • 10 stalks of asparagus, touch part snipped off and cut into 1" stalks
  • 300mL fresh morels
  • 100mL butter
  • 50mL peas, shucked
  • 1 sprig of thyme
  • 1 clove of garlic, puréed
  • 1 shallot, fine diced
  • 1 lemon, zested and juiced
  • 30mL Italian parsley, chopped
  • 200mL Warba potatoes, small diced and blanched in salt water until tender
  • 50mL white wine

Instructions:

  • Heat up a medium sized pan over medium heat. Season the salmon filets with salt on both sides. Sear on presenation side without moving the fist for 1 minute, until the lightest golden brown. Transfer on a wire rack and keep warm. To the pan, add butter, shallots, garlic, thyme and potatoes. Cook on medium heat until the shallots are translucent. Add morels, asparagus, peas and cook for a further 1 minute. Deglaze with white wine and cook for 30 seconds. Return the salmon filets to the pan, cover with a lid and gently simmer for 1 minute. Take off the lid and cook down until everything is nicely glazed, and add the correct seasoning. Add lemon juice and zest. Transfer carefully on plates and serve.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 1 serving

Cook Along with Chef Deniz: Traditional French Omelette with Goat Cheese and Butter Poached Morels

June 10, 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.

Fresh fungi is the focus of this Live Class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using Morel Mushrooms. 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.

Traditional French Omelette with Goat Cheese and Butter Poached Morels

By Chef Deniz Tarakcioglu

Ingredients:

  • 3 large free range eggs
  • 100mL fresh morels
  • 50mL fresh goat cheese, crumbled
  • 250mL chives, thinly sliced
  • 75mL butter
  • 50mL white wine
  • 30mL shallots, finely diced

Instructions:

  • In a small sauce pot, add rinsed morels, white wine and 50mL of butter. Cook on medium heat until the mushrooms are cooked and the liquid has thickened into a glaze, around 5 minutes. Add chives and correct seasoning and keep warm. In a medium sized bowl, whisk the eggs vigorously with a pinch of salt. Heat a non stick omelette pan on medium heat, add the rest of the butter and let it foam briefly. Once melted, pour in the egg mixture and shake the pan in a round motion, constantly stirring with a spatula until the eggs are almost set. Turn off the heat, sprinkle the goat cheese and roll into a cigar shape. Transfer very carefully onto a plate. Garnish with stewed morels and serve with crusty bread.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 1 serving

Cook Along with Chef Deniz: Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

June 03, 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.

Local Spring veggies are the STAR of the SHOW! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using English Peas and Garlic Scapes. 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.

Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

By Chef Deniz Tarakcioglu

Ingredients:

  • 400mL English peas, shucked volume
  • 200mL fennel sausage meat
  • 1 white onion, diced
  • 3 cloves of garlic, puréed
  • 100mL white wine
  • 100mL chicken stock
  • 50mL fresh dill, chopped
  • 300mL thick yoghurt
  • 50mL garlic scapes, sliced very, very thin
  • 1 lemon, juiced and zested

Instructions:

  • In a medium sized sauce pot, sauté the onions in olive oil until soft and translucent. Add the peas and cook for a further 1 minute until everything is uniformly combined. Add the white wine and reduce by half. Add the chicken stock and turn the heat to low. Cover and slowly cook for 45 minutes or until the peas are soft and there is almost now liquid left. Season with salt and fold in the fresh dill. In a medium sized bowl, combine garlic scapes and yoghurt, add salt to taste. Season with lemon juice and zest. Spread the yoghurt on a plate and top with braised peas. Serve with crusty bread.

Prep Time: 10 minutes

Cook time: 60 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Charred English Peas with BC Spring Greens and Garlic Scape Dressing

June 03, 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.

Local Spring veggies are the STAR of the SHOW! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using English Peas and Garlic Scapes. 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 English Peas with BC Spring Greens and Garlic Scape Dressing

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb English Peas, in shell
  • 200mL assorted fresh spring greens
  • 50mL parsley leaves, chopped
  • 300mL garlic scapes, sliced
  • 50mL almonds, roasted
  • 50mL parmesan reggiano, finely grated
  • 3 garlic cloves, roasted
  • 50mL lemon juice
  • 75mL extra virgin olive oil

Instructions:

  • Turn your grill on high, or heat up a heavy grill pan on medium high heat. Toss the English peas in olive oil and sprinkle with salt. Transfer the peas on the grill and char until puffy, around 2-3 minutes each side. In a food processor, combine roasted garlic, lemon juice, garlic scapes, almonds and parmesan, and blitz until semi-smooth. Drizzle the olive oil slowly and adjust seasoning. In a medium sized bowl, transfer the greens, add the garlic scape dressing as desired and serve with charred peas.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

May 27, 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.

Join us tonight as Chef Deniz takes you through a couple of his favourite Italian preparations - including Chicken Piccata!

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 Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 150g fine semolina
  • 75g hot tap water
  • 2 chicken breasts, cut in half lengthwise
  • 100mL flour
  • 1 lemon, thinly sliced
  • 100mL capers
  • 100mL white wine
  • 100mL chicken stock
  • 50mL parsley
  • 50mL butter

Instructions:

  • First mix the semolina with water and 5mL of salt. Knead around 3-4 minutes and rest under a bowl for 10 minutes. Knead for another 2 minutes, wrap it in plastic and rest at room temperature for at least 1 hour. Cut a golf ball sized piece from the dough and stretch into a ½” diameter rope. Cut ½” pieces. Using a cavarola board, or just a plain surface, drag by fingers until the inside is slightly wrapped and it forms into a football shape. Rest covered until ready at room temperature.
  • Season the chicken breast with salt and rest for 3 minutes. In a large pan, heat up ½” of olive oil. Dip the chicken into the flour and fry with sliced lemon in olive oil until almost done, 2 minutes per side. Transfer onto a rack. Bring a medium pot of salted water up to a boil. Cook cavatelli until tender, around 3 minutes. Add capers to the pan and deglaze with white wine, reduce by half. Add stock and reduce until thick. Add butter, parsley and cavatelli. Toss in sauce and serve with chicken.

Prep Time: 10 minutes

Cook time: 90 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Sausage Stuffed Fried Olives with Spicy Tomato Dip

May 27, 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.

Join us tonight as Chef Deniz takes you through a couple of his favourite Italian preparations - including Chicken Piccata!

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.

Sausage Stuffed Fried Olives with Spicy Tomato Dip

By Chef Deniz Tarakcioglu

Ingredients:

  • 12 pitted large green olives
  • 150mL favourite sausage meat
  • 100mL flour
  • 1 egg, beaten
  • 100mL fine bread crumbs
  • 200mL canned tomatoes, crushed by hand
  • 10mL tarragon
  • 3 cloves of garlic, puréed
  • 10mL chili flakes

Instructions:

  • Place the sausage meat of your choice into a piping bag. Place the tip of the piping bag into the cavity of the olives and squeeze, applying a little bit of pressure. Dip the olives into the flour mixture, then into the egg and finally the bread crumbs to coat. Freeze for 10 minutes. In a small saucepan, heat up 15mL of olive oil. Add chili, tarragon and garlic. Fry for 10 seconds until fragrant. Add tomatoes and cook on medium high heat for around 10 minutes or until thick. Season to taste. Bring at least 1” of vegetable oil to 350F. Fry the olives until golden brown and cooked through, around 3 minutes. Drain on paper towel or a rack and serve with the dipping sauce.

Prep Time: 10 minutes

Cook time: 35 minutes

Yield: 2 servings

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