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Cook Along with Chef Deniz: Roasted Carrots With Maple Syrup And Fine Sherry

February 18, 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.

Comfort Food at it's best! There is something so incredibly satisfying about a good Roast Chicken Dinner. In this class, Chef will get you thinking about HOW you roast and a new way to do it. This might just change your chicken game forever.....

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.

Roasted Carrots With Maple Syrup And Fine Sherry

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 lbs baby carrots, preferably organic, scrubbed or peeled
  • 20mL fennel seeds
  • 75mL maple syrup
  • 50mL aged sherry vinegar
  • 50mL Italian parsley, coarsely chopped

Instructions:

  • Heat your oven to 500F.
  • In a medium sized bowl toss carrots with fennel seeds, maple, sherry and a large pinch of salt.
  • Transfer on a medium sized parchment lined baking sheet and bake the carrots until caramelized, soft and sticky approximately 25-30 minutes.
  • Sprinkle the parsley and drizzle with olive oil. Serve.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Perfect Roasted Chicken With Fresh Herbs

February 18, 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.

Comfort Food at it's best! There is something so incredibly satisfying about a good Roast Chicken Dinner. In this class, Chef will get you thinking about HOW you roast and a new way to do it. This might just change your chicken game forever.....

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.

Perfect Roasted Chicken With Fresh Herbs, Lemon, Shallots And Juices

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 lbs free range chicken breast
  • 5 sprigs of thyme
  • 2 bay leaves
  • 1 sprig of rosemary
  • 100mL butter
  • 6 peeled whole shallots
  • 1 head of garlic, cut horizontally in half
  • 1 lemon cut in half
  • 50mL butter for sauce

Instructions:

  • Get your chicken breast side down on a large cutting board. By using the kitchen scissors, cut out the back bone and open up the cavity. Liberally season with salt. Flip the chicken and season the breast side as well. Put in your refrigerator overnight, up to 48 hours uncovered and dry the skin. Pull the chicken 1.5 hours prior to cooking and let it come to room temperature.
  • Preheat your oven to 500F at least for an hour.
  • Heat up an ovenproof large and heavy skillet on medium high heat until almost smoking. Add vegetable oil and add fresh herbs, then sit the chicken in the pan in its original form, press the legs and thighs down for full contact and fry for 2 minutes.
  • Add the butter to the pan and let it foam up.
  • Arrange lemon, garlic and shallots around the pan and fry for 3 minutes more.
  • Transfer into an oven and roast around 35-40 minutes or until the breast registers 140F.
  • Rest at least 45 minutes before carving. While resting, add butter to the pan and bring up to a simmer. Squeeze the roasted lemon and mash garlic cloves into the pan juices and drizzle after carving.

Prep Time: 10 minutes + 48 hours in refrigerator to dry skin. 1.5 Hour prior to cooking (room temperature). Rest 45 minutes before carving

Cook time: 50 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Mashed Potatoes With Roasted Garlic

February 18, 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.

Comfort Food at it's best! There is something so incredibly satisfying about a good Roast Chicken Dinner. In this class, Chef will get you thinking about HOW you roast and a new way to do it. This might just change your chicken game forever.....

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.

Mashed Potatoes With Roasted Garlic

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lbs yellow fleshed potatoes such as yukon gold
  • 100mL whole milk
  • 100mL butter
  • 100mL Well Seasoned Olive Oil
  • 15 garlic cloves
  • 3 spring onions, thinly sliced

Instructions:

  • In a small sized saucepan, add 100mL olive oil and garlic cloves and turn the heat on medium.
  • Fry the garlic slowly until deep and rich in colour and soft. Peel and diced potatoes and combine them with cold water to cover with a pinch of salt. Boil until the potatoes are tender but not falling apart.
  • Heat up milk and butter in a small pot until melted and hot. Rice the potatoes or mash with a masher, add the hot milk and fold in the coarsely chopped garlic,
  • Season with salt.

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Pan Fried Hallumi Cheese

February 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.

In this cooking class, Chef Deniz takes us on a little tour of his homeland. These are some of his favourite recipes from Turkey and we are excited for him to share them with us. Cook along or simply watch & plan for your next feast!

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

Pan Fried Hallumi Cheese With Coriander, Pistachios, Honey And Apricots

By Chef Deniz Tarakcioglu

Ingredients:

  • 250g Hallumi cheese, cut into steaks 2 from its fold
  • 100mL butter
  • 150mL honey
  • 20mL coriander seeds
  • 50mL chopped ideally Turkish pistachios
  • 50mL chopped Turkish pistachios
  • Bread to serve with

Instructions:

  • In a medium size skillet melt the butter until foamy.
  • Drop the hallumi steaks with giving a short shake to ensure the fat is in the bottom. Sear until golden brown on one side.
  • Flip the cheese and pour in the coriander and the honey.
  • Simmer on high heat until cheese is quite soft and the honey is reduced and thickened.
  • Garnish with pistachios and apricots, serve piping hot.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Menemen With Spicy Chorizo And Harissa

February 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.

In this cooking class, Chef Deniz takes us on a little tour of his homeland. These are some of his favourite recipes from Turkey and we are excited for him to share them with us. Cook along or simply watch & plan for your next feast!

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

Menemen With Spicy Chorizo And Harissa

By Chef Deniz Tarakcioglu

Ingredients:

  • 8 large eggs
  • 200mL chopped spicy chorizo, fresh or semi cured
  • 1 medium pasilla chili or favourite chili, sliced
  • 2 Anaheim chilies, sliced
  • 100mL butter
  • 10 cloves of garlic, finely sliced
  • 20mL sherry vinegar
  • 15mL harissa paste
  • 5mL fenugreek leaves
  • 10mL cumin
  • 4 large cooking tomatoes, peeled and diced
  • Assorted herbs, parsley, basil, green onions
  • 2 preserved limes or lemons
  • Sourdough or favourite pastries to dip

Instructions:

  • In a large skillet melt the butter and add both of the chilies and fry until almost golden brown.
  • Add the garlic, fenugreek, cumin and cook for 1 minute.
  • Add the harissa paste, cook for 20 seconds, add sherry vinegar, tomatoes and simmer for 15 minutes or so on medium heat until pulpy.
  • Stir in diced chorizo, simmer 2 more minutes.
  • Make little nests for the eggs and crack them in. Lower the heat to medium low, cover with a fitting lid and cook for 2 more minutes.
  • Turn off and rest for 5 minutes. Sprinkle with favourite herbs and serve with sourdough.

Prep Time: 10 (+ 5 Minutes Rest before Serving) minutes

Cook time: 20 minutes

Yield: 6 servings

Cook Along with Chef Deniz: West Coast Cioppino with Toast Rouille

February 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.

Cioppino is a classic Italian Fish Stew, so rich & delicious - comfort food in a bowl. In tonight's class, Chef Deniz will walk you through his recipe for a West Coast version, loaded with local seafood. He'll even teach you how to quickly shuck an oyster or two. 

Get Ready for some West Coast Cioppino! Watch the embedded video, or check it out on YouTube.

*Note - we did have some technical issues with the sound at the start, but it does become clearer after a bit!

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

West Coast Cioppino with Toast Rouille

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 medium onion, small diced
  • 2 carrots, small diced
  • 1 stalk of celery, small diced
  • 1 jalapeño, sliced
  • 5 cloves of garlic, minced
  • .5 g. saffron
  • 1L clam nectar or fish stock
  • 2 tbsp tomato paste
  • 1 can of San Marzano tomatoes
  • 3 stalks of green onion, sliced
  • 50 mL parsley leaves, chopped
  • 1/4 lbs small clams
  • 2oz of each of west coast fish; wild salmon, ling cod
  • ¼ lbs mussels
  • 1 dungeness crab
  • 10 mL coriander seeds
  • 200 mL white wine
  • 1 lemon
  • 6 crusty sourdough slices
  • 150mL mayonnaise
  • 10mL turmeric
  • 1 garlic clove, zested
  • 1/5 g. of saffron
  • 100mL parmesan

Instructions:

  • In a large pot sweat onions, coriander seeds, carrots, celery, chilies and garlic until soft but with no colour. Season with salt and pepper.
  • Deglaze with white wine and cook until evaporated.
  • Add tomato paste and cook for 1 minute.
  • Add the saffron, clam nectar, tomatoes and simmer for 10 minutes. Add chopped crab and simmer for 4 minutes.
  • Then add the clams and fish and cook 2 minutes more or until the clams are popped open.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • In a mixing bowl mix mayonnaise, turmeric, saffron and garlic. Smear 25mL each on every sourdough slice. Sprinkle with parmesan and broil until caramelized.

Prep Time: 25 minutes

Cook time: 60 minutes

Yield: 500mL

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