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Cook Along with Chef Deniz: Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

May 20, 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.

Spring is in the air - and so is Spot Prawn season! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Spot Prawns!

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.

Spot Prawn Gratin with Tomatoes, Chilies and Smoked Sausage

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb live spot prawns, blanched in boiling water for 1 minute, iced and peeled
  • 200mL San Marzano tomatoes
  • 2 cloves of garlic, puréed
  • 100mL white wine
  • 100mL butter
  • 50mL chopped parsley
  • 100mL heavy cream
  • 50mL smoked mild sausage, diced into small cubes
  • 50mL grated Pecorino Romano
  • Bread to serve with

Instructions:

  • In a large skillet, sauté the prawn heads and shells until very fragrant for about 5 minutes. Add the garlic and sauté for a further 10 seconds. Deglaze with white wine and reduce. Strain the liquid, return into the pan, then add tomatoes and sausage and reduce for 5 minutes. Add cream and reduce until uniform and thick enough to coat a spoon when dipped. Turn the broiler on in your oven. In a gratin dish, layer the prawns. Ladle the sauce on top. grate Pecorino Romano and broil until bubbly and wonderful. Serve with warm bread.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Spot Prawns Roasted in Garlic Butter with Sambuca and Herbs

May 20, 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.

Spring is in the air - and so is Spot Prawn season! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Spot Prawns!

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.

Spot Prawns Roasted in Garlic Butter with Sambuca & Herbs

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb live spot prawns, head on
  • 3 cloves of garlic, puréed
  • 2 sprigs of thyme
  • 15mL of chopped parsley
  • 50mL sambuca, or any other anise liquor
  • 150mL butter
  • 1/2 lemon, juiced
  • Bread to serve with

Instructions:

  • Heat up a large pan until almost smoking. Drop in 75mL of the butter and let it foam. Add garlic and thyme, and cook for 15 seconds or until fragrant. Add the spot prawns and a pinch of salt. Cook for 1 minute, add the sambuca. Be careful of the flame. As soon as the flame disappears, transfer the prawns to a plate, add the rest of the butter and parsley, and cook until glossy and reduced. Add lemon juice, check for seasoning, and pour over prawns. Serve with warm bread.

Prep Time: 10 minutes 

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crispy Dungeness Crab Burger with Remoulade

May 13, 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 are cooking with amazing Dungeness Crab. You will leave this class inspired to make a delicious meal packed with this decadent ingredient!

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.

Crispy Dungeness Crab Burger with Remoulade

By Chef Deniz Tarakcioglu

Ingredients:

  • 300mL freshly cooked and picked crab meat
  • 50mL smoked salmon
  • 50mL soft butter
  • 50mL chopped parsley
  • 30mL chopped chives
  • 100mL flour
  • 2 eggs, beaten smooth
  • 100mL panko bread crumbs
  • 2 burger buns, ideally potato, toasted golden brown before serving
  • 100mL mayonnaise
  • 30mL smoked paprika
  • 50mL capers, drained and coarsely chopped
  • 100mL iceberg or a crispy lettuce, finely sliced

Instructions:

  • In a food processor blitz smoked salmon, egg and butter until smooth. Fold in the crab meat, parsley and chives. Check for seasoning and divide into 2 burger patties. Flatten in a cookie cutter and chill until set. Once set set up a breading station. Dip the patties in flour mix, eggs and panko to coat through. Set it in the freezer for 15 minutes. Mix mayonnaise. paprika and capers, adjust seasoning if need be. In a large skillet heat up 1/2" vegetable oil to 300F. Fry the patties until golden brown on both sides and hot through. Assemble on toasted bun coated with remoulade, patty and topped with lettuce.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

May 13, 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 are cooking with amazing Dungeness Crab. You will leave this class inspired to make a delicious meal packed with this decadent ingredient!

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.

Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

By Chef Deniz Tarakcioglu

May 13th, 2021

Ingredients:

  • 200mL freshly picked crab meat
  • 400mL mild fennel sausage meat
  • 8 sheets of favourite spring roll wrapper, medium size
  • 50mL ginger, finely grated
  • 30mL garlic, finely grated
  • 50mL cilantro, chopped
  • 2 eggs
  • 20mL coriander powder
  • 100mL tamarind concentrate
  • 50mL maple syrup
  • 10mL chili flakes, or fresh chili slices

Instructions:

  • In a medium sized mixing bowl, mix sausage meat, flaked crab meat, ginger, garlic, cilantro, pinch of salt, eggs and coriander powder. Mix until uniform, keep cool. Heat up 2 inches thick vegetable oil in a medium sized pot to 350F. Mix 15mL flour with 15mL water to seal the spring rolls. Divide the mix into 8 equal portions of filling. Starting from the linty edge, roll the rolls and brush with flour slurry to seal the end. Fry in 2 batches until golden brown and the sausage is cooked through. In a small pot bring the tamarind concentrate, maple syrup and chili flakes to a boil. Serve as a dip.

Prep Time: 15 minutes 

Cook time: 30 minutes

Yield: 2 servings

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

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