Recipes

Homemade Potato Chips

By Chef Deniz Tarakcioglu

January 21st, 2021

Ingredients:

• 3 small starchy potatoes, sliced thinly on a mandolin
• 10 mL tajin spice
• 1L oil to fry
• 50 mL white vinegar
• Salt

Instructions:

• Slice the potatoes very thinly on a mandolin, and rinse the excess starch in a colander.
• Bring 1L of water combined with salt and 50mL white vinegar to a boil.
• Cook the potatoes 2-3 minutes until they are barely done. Lay on paper towels and pat dry as much as you can. Chill in the refrigerator until cooled.
• Bring 1L vegetable oil to 325-350F. In small batches, fry the chips until golden brown and the bubbles almost stop. Drain on paper towels and season with salt and tajin spice.

Bisto Burger with Caramelized Onions, Young Gruyere, and Veal Jus

By Chef Deniz Tarakcioglu

January 21st, 2020

Ingredients:

• 2 x 8oz of freshly ground chuck, formed into 1.5’’ patty
• 2 burger buns
• 2 large white onions, thinly sliced
• 50mL mayonnaise
• 30mL dijon mustard
• 2 slices of young gruyere or emmenthal
• 100mL demi glacé

Instructions:

• Heat your oven to 350F.
• Cook the onions on medium low heat with a pinch of sugar and salt until deeply caramelized.
• Heat up a heavy pan until almost smoking. Season the patties and sear on both sides until nicely caramelized. Transfer in the oven with cheese slices on top and cook to an internal temperature of 130F, rest and keep warm.
• Toast the buns in the oven whole as well until crispy on the outside.
• Assemble the burger with mayonnaise and dijon on both sides of the buns, meat patty with cheese, caramelized onions. Ladle demi glacé on the plate and sit the burger on top.

Classical Cheeseburger with Smashed Patties, Onions, and Cured Tomatoes

By Chef Deniz Tarakcioglu

January 21st, 2021

Ingredients:

• 4 x 3 oz freshly ground beef chuck patties
• 2 favourite burger buns, preferably potato
• 1/2 red onion, thinly sliced
• 10 mL sherry vinegar
• 50 mL mayonnaise
• 10 mL ketchup
• 10 mL dijon
• 2 slices of mature cheddar
• 1 beefsteak tomato, sliced 1/4’’ thick

Instructions:

• Preheat your oven to 325F. Heat up your grill or a cast iron pan on high until very hot.
• Sprinkle the tomatoes with a pinch of salt and put it in the oven for 10 minutes. Toss onions with salt and sherry vinegar and let it marinade. Put the burger buns in the oven. Season the patties with salt and freshly cracked black pepper. Sear on each side around 2 minutes or until the desired doneness is achieved. When you flip the first side, also place the cheddar on top and let it melt.
• For assembly, mix the mayo with ketchup and spread equally on buns, dress it with onions, two patties and a slice of tomato. Serve hot.

The chorizo turkey burgers are best done on the grill, but can be done in a heavy sauté pan on the stove. When the burger craving hits - serve it this recipe!

Chorizo Turkey Burgers

By Angie Quaale

Ingredients:

• 1 1/4 lbs JD Farms Ground Turkey
• 3/4 lb Chorizo Sausage, casing removed
• Salt and Pepper, to taste
• 2 tbsp Well Seasoned Olive Oil
• 1 lb. Shallots, thinly sliced
• 1 c. Mayonnaise
• 6 oz. Orange Juice (reduced to 1 oz.)
• 1 tbsp. Cajun Seasoning
• Zest of an Orange
• Cheddar Cheese Slices
• 8 Hamburger Buns

Instructions:

• Combine turkey and chorizo sausage, and season with salt and pepper. Mix Well.
• Make 8 x 4 oz. patties and refrigerate until ready to grill . The burgers can be made a day ahead.
• Heat a heavy sauté pan on medium high heat, add oil and shallots. Sauté for 1 minute, reducing heat to medium and stirring the shallots occasionally. Cook until shallots are nicely caramelized and then season with salt and pepper. Can be made one day ahead and refrigerated. Reheat before serving.
• Combine mayonnaise, reduced orange juice, Cajun seasoning and zest. Can be made 1 week ahead. Refrigerate.
• Cook burgers to an internal temperature of 160 degrees.
• To assemble: Spread inside of buns with orange mayo, place burger on bottom bun, and top with cheese and shallots.

Spicy Tomato Tapenade With Walnuts, Fenugreek And Pomegranate Molasses

By Chef Deniz Tarakcioglu

January 14th, 2021

Ingredients:

• 400 mL sun-dried tomatoes packed in oil, drained
• 20 mL harissa paste
• 150 mL walnuts
• 30 mL fenugreek leaves
• 3 cloves of garlic
• 50 mL lemon juice
• 50 mL olive oil
• 40 mL pomegranate molasses

Instructions:

• Combine all the ingredients except 30 mL walnuts and molasses in the food processor and blitz until a coarse pasta is achieved.
• Check seasoning and garnish with walnuts and molasses.

Spicy Radish Salad With Preserved Lemons And Chilies

By Chef Deniz Tarakcioglu

January 14th, 2021

Ingredients:

• 1 small daikon, sliced into thin rounds
• 5 breakfast radishes, quartered
• 1 garlic clove, minced
• 1 serrano chili
• 10 sprigs of cilantro, chopped
• 1 preserved lemon, finely sliced
• 2 limes, juiced and zested
• 15 mL maple syrup
• Olive Oil

Instructions:

• Add daikon and radishes in a medium sized bowl and season lightly with salt and marinade for 10 minutes. Add the lime zest and juice as well as chopped cilantro, serrano, preserved lemon, maple syrup and garlic. Check seasoning and drizzle with olive oil.