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Cook Along with Chef Deniz: Mole Rojo

March 11, 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.

We’re taking a little trip to Mexico! Chef Deniz will take us through a Mole demo and show us how to make fresh corn tortillas at home. 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.

Mole Rojo

By Chef Deniz Tarakcioglu

Ingredients:

  • 10 tomatillos
  • 100mL ancho chili powder
  • 100mL pasilla powder
  • 8 cloves garlic
  • 250mL raw almonds
  • 250mL raisins
  • 300mL toasted sesame seeds
  • 15mL each cinnamon, cloves, black pepper, star anise
  • 50mL toasted bread crumbs
  • 50mL Mexican chocolate
  • 2.5L chicken broth

Instructions:

  • Heat a grill grate on high heat or turn your salamander on high, blister and char tomatillos. Heat 100mL vegetable oil until it reaches 300F. In batches fry almonds, garlic, sesame seeds until browned and fragrant, and the raisins until they puff up. Combine everything in a sauce pot and simmer for 1 hour on medium high heat. Purée with an immersion blender, correct seasoning and strain. Keep warm.

Prep Time: 15 minutes

Cook time: 70 minutes

Yield: 12 servings

Cook Along with Chef Deniz: Spicy Chicken Mole

March 11, 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.

We’re taking a little trip to Mexico! Chef Deniz will take us through a Mole demo and show us how to make fresh corn tortillas at home. 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.

Spicy Chicken Mole

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 chicken thighs, skin on, ideally bone in
  • 250mL mole rojo

Instructions:

  • Preheat your oven to 500F. In a heavy pan, heat up vegetable oil. Season the chicken with salt and brown in the pan. Add the mole, coat and transfer in the oven around 25 minutes or until the internal temperature reads 165F.
  • Keep an eye on the chicken during cooking process so the mole doesn’t reduce and burn. Add 30mL water to dilute, if this happens.

Prep Time: 5 minutes

Cook time: 25 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Garganelli All’amatriciana

March 04, 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’ve been asking for a homemade pasta class so we’re doing it! Chef D will take you through the basics of hand rolled, hand cut noodles. Along with some delicious preparation ideas.

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.

Garganelli All’amatriciana

By Chef Deniz Tarakcioglu

Ingredients:

  • 400g.Tippo 00 Soft wheat Flour
  • 4 eggs
  • 100mL guanciale, diced fine
  • 3 cloves of garlic, pureed
  • 4 Calabrian chilies in brine
  • 300mL crushed canned tomatoes
  • 100mL butter
  • 100mL Pecorino Romano cheese

Instructions:

  • On a wooden surface sift the flour and make a well in the centre. Crack your eggs, whisk and add flour gradually. Knead around 5 minutes after it comes together. Wrap in plastic film and rest at least 3 hours.
  • Quarter the dough and stretch out to the setting before the thinnest by rolling. Cut into 1" squares with a rolling cutter. Roll around a pencil or a skinny rolling pin, bringing the tips together. Ideally this process should be done on a gnocchi board for some texture as well. Let it dry in ambient room temperature at least 1 hour.
  • Bring a large pot of water to a vigorous boil, add 2 tbsp salt per litre. In a large pan sauté the guanciale on medium low heat until the fat is rendered. Add garlic and sliced chilies and cook until fragrant. Add the tomatoes and reduce on high heat until pulpy. Cook the pasta in the water until tender around 2-3 minutes. Transfer into the pan with 50mL of starchy cooking water. Add the butter, half the pecorino, finely grated and plate. Sprinkle with the rest of cheese and serve.

Prep Time: 4.5 hours (3 hours for flour mixture, 1 hour for drying pasta) minutes

Cook time: 5-10 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Carne Cruda

March 04, 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’ve been asking for a homemade pasta class so we’re doing it! Chef D will take you through the basics of hand rolled, hand cut noodles. Along with some delicious preparation ideas.

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.

Carne Cruda With Parmesan Reggiano

By Chef Deniz Tarakcioglu

Ingredients:

  • 300mL tenderloin, chopped into fine cubes 4mmx4mm
  • 50mL sun-dried tomatoes, paste
  • 30mL capers
  • 50mL parsley, chopped coarse
  • 75mL parmesan reggiano, grated fine
  • 2 shallots, fine diced
  • 2 large sourdough slices
  • 1 pear finely diced
  • 3 radishes finely sliced
  • 50mL extra virgin olive oil

Instructions:

  • Brush the sourdough with olive oil and toast in a pan until nicely charred on both sides. Mix the rest of the ingredients except radishes in a bowl and correct seasoning with salt. Garnish with radishes and drizzle extra olive oil.

Prep Time: 15 minutes

Cook time: 5-10 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Tabouleh Salad

February 25, 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 asked for more food from the Mediterranean so tonight, Chef will teach you how to make a KILLER Falafel at home.

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.

Tabouleh Salad With Mint, Parsley And Tahini

By Chef Deniz Tarakcioglu

Ingredients:

  • 250 mL fine bulgur
  • 5 roma tomatoes, cut into fine dice
  • 100 mL shallots, finely diced
  • 2 lemons
  • 300 mL parsley, chopped
  • 300 mL mint, chopped
  • mL extra virgin olive oil
  • 75 mL tahini

Instructions:

  • Bring 300 mL up to a boil and season with a pinch of salt. Pour over bulgur and cover with saran wrap. After 5 minutes, fluff with a fork and spread on a tray for to cool. Transfer everything but the tahini in a medium sized bowl and season with salt to taste. Drizzle with tahini, serve.

Prep Time: 15 minutes

Cook time: 0 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Chickpea Falafel

February 25, 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 asked for more food from the Mediterranean so tonight, Chef will teach you how to make a KILLER Falafel at home.

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.

Chickpea Falafel With Harissa Yoghurt, Roasted Eggplant And Pickles

By Chef Deniz Tarakcioglu

Ingredients:

  • Falafel
    • 1lbs dried chickpeas, soaked in plenty of water with 1 tsp of baking soda for 24 hours
    • 1 large onion, cut into quarters
    • 200 mL parsley, chopped
    • 100 mL mint, chopped
    • 100 mL cilantro, chopped
    • 10 cloves of garlic, roasted until soft
    • 2 green onions, sliced thin
    • 100 mL flour
  • Harissa Yogurt:
    • 250 mL thick yoghurt
    • 3 garlic cloves, zested
    • 1 lemon, zested and juiced
    • 50 mL harissa paste
    • 30 mL sumac
  • Roasted Eggplant & Pickles:
    • 1 Japanese eggplant, sliced to 1/2" slices
    • 20 mL cumin seeds
  • Assembly:
    • 5 tortilla wraps, warmed on stove top or oven
    • 1 cucumber sliced into rounds
    • 1 bunch cilantro
    • 5 radishes, sliced thin
    • 1 carrot, grated
    • Favourite pickles

Instructions:

  • For Falafel: Combine everything in a food processor and pulse until coarse paste. Season to taste. Chill at least an hour. Form into 2-3oz patties. keep refrigerated. In a large pot heat up vegetable oil to 325F, fry the patties in batches and keep warm.
  • For Yogurt: Mix everything in a bowl and season with salt.
  • For Eggplant: Heat your oven up to 400F. Season eggplant slices with salt and rest for 5 minutes, dry with paper towel. Toss in 50 mL olive oil with cumin seeds in a bowl. Bake on a parchment lined sheet for 15 minutes or until soft.
  • Grab all the components and make wraps with all of the above combined.

Prep Time: 60 minutes

Cook time: 30 minutes

Yield: 5 servings

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