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Cook Along with Chef Deniz: Mussels with Smoked Bacon, Leeks, Herbs, Steamed in Otter Pilsner

April 15, 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.

Warm weather is upon us, which means cracking a cold one - only this time it’s the feature ingredient in our online class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using local Angry Otter Beer.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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

Watch the class below, or visit us on YouTube.

Mussels with Smoked Bacon, Leeks, Herbs, Steamed in Otter Pilsner

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lbs of local mussels, scrubbed and bearded
  • 100mL shallots, fine diced
  • 100mL smoked bacon, finely diced
  • 1 medium leek, sliced, white part only
  • 50mL italian parsley
  • 2 garlic cloves, minced
  • 100mlL butter
  • 350m Angry Otter Pilsner
  • 1/2 lemon, juiced
  • 2 sprigs of thyme
  • Crusty Bread to serve with

Instructions:

  • Sauté shallots and garlic with a pinch of salt in olive oil until translucent. Add bacon and lightly brown. Add mussels and turn for 30 seconds to heat, add the beer, leeks, parsley, butter, thyme, cover with a fitting lid and steam for 3 minutes. Season with lemon juice, serve with bread.

Prep Time: 35 minutes 

Cook time: 20 minutes

Yield: 2 servings

 

Cook Along with Chef Deniz: Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano

April 08, 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 most definitely in the air - you can tell by the seasonal allergies and the fresh asparagus arriving in the markets. Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Asparagus.

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.

Spring Risotto of Asparagus, Morels and Fava Beans, Pecorino Romano

By Chef Deniz Tarakcioglu

Ingredients:

  • 200g fresh morel mushrooms, or 100g dried, rehydrated in hot water
  • 5 stalks of asparagus, finely part cut off and sliced in to 2” sticks
  • 40mL fresh fava beans, shelled, blanched and skin removed
  • 3 shallots, fine diced
  • 4 cloves, minced
  • 250mL arborio rice
  • 15mL dried morel powder
  • 5 sprigs of thyme
  • 1 larger sprig of rosemary
  • 750mL vegetable stock
  • 100mL butter
  • 30mL fine sherry vinegar
  • 100mL white wine
  • 50mL pecorino romano, grated
  • 10mL chives, diced fine

Instructions:

  • In a 12” heavy pan toast the rice dry until fragrant about 2 minutes on medium heat. Reserve to the side. Melt 50mL of butter in the same skillet, add shallots, thyme, rosemary, garlic and cook until translucent. Add the morel mushrooms, sauté further 2 minutes, season with salt. Deglaze the pan with sherry vinegar, cook dry, and repeat the same process with white wine. Add the rice, morel powder and 250mL hot stock and simmer on medium high heat. Once the rice kernels are visible, gradually add 50mL stock at a time, stirring the whole time, ideally. Once the rice is tender to the tooth, but still with a great bite add asparagus, fava beans and pecorino romano. Correct seasoning and garnish with chives.

Prep Time: 20 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Roasted Asparagus With Parma Ham, Parmesan And Roasted Garlic

April 08, 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 most definitely in the air - you can tell by the seasonal allergies and the fresh asparagus arriving in the markets. Join us tonight as Chef Deniz takes you through a couple of his favourite preparations for fresh, local Asparagus.

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.

Roasted Asparagus With Parma Ham, Parmesan And Roasted Garlic

By Chef Deniz Tarakcioglu

Ingredients:

  • 10 stalks of asparagus, fibrous part removed
  • 10 thin slices of prosciutto di parma
  • 100mL parmesan reggiano, grated
  • 1 bulb of garlic

Instructions:

  • Preheat your oven to 350F. Cut the head of the garlic just to expose the kernels from top. Drizzle with olive oil and wrap in aluminum foil. Roast until caramelized and soft around 40 minutes. Squeeze out the soft cloves and purée with a knife. Lay down the parma ham, spread the garlic purée very thin, sprinkle of 5mL of grated parmesan, place an asparagus and roll. Lay the spears on a baking sheet lined with parchment. Sprinkle the re rest of 50mL parmesan and roast in the oven until crispy 5-7 minutes. Serve hot.

Prep Time: 20 minutes 

Cook time: 50 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Smoked Chili And Chocolate Braised Beef Short Ribs

April 01, 2021

 

This recipe was demonstrated duing a past Cooking Along LIVE series with Chef Deniz. Now you can make Smoked Chili And Chocolate Braised Beef Short Ribs at home!

This recipe pairs well with another classic recipe from Chef Deniz: Chocolate Mousse With Ricotta And Lemon.

Cook Along with Chef Deniz: Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

March 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.

Tired of your same old, same old sides? Well...so are we! LOL! Tonight Chef Deniz will teach you hot to transform a humble Cauliflower into a couple of killer sides - perfect for your Easter weekend or a random Thursday. 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.

Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 medium sized head of cauliflower, broken into large florets
  • 2 leeks, sliced into1/2’’ slices, white part only
  • 3 cloves of garlic, puréed
  • 10mL fennel seeds, crushed
  • 30mL dijon mustard
  • 500mL milk
  • 35mL flour
  • 50mL butter
  • 10mL grated nutmeg
  • 2 egg yolk

  • 100mL heavy cream
  • 200mL gruyere, grated
  • 1 green onion, thinly sliced
  • 50mL hazelnuts, roasted and crushed coarsely

Instructions:

  • Preheat your broiler in your oven on medium or high.
  • Bring a medium pot of salted water up to a boil. Poach leeks and cauliflower, at the same time around 4-5 minutes.
  • In a medium size pot melt butter with garlic and fennel seeds. Add flour and cook for 2 minutes. In 100mL batches start adding the cold milk and whisking constantly, every time until smooth. Add cream and simmer for 5 minutes. Add half of the grated cheese, nutmeg and whisk in 2 egg yolks.
  • In an oven safe dish arrange the cauliflower florets and leeks. Ladle 200mL sauce on, and sprinkle the rest of the gruyere. Bake under the oven grill on the mid shelf until golden brown and bubbly.
  • Transfer on a plate and sprinkle with hazelnuts and green onions.

Prep Time: ~20 minutes

Cook time: Bake until golden brown and bubbly

Yield: 2 servings

Cook Along with Chef Deniz: Fried Crispy Cauliflower With Tahini Dip And Pomegranate Molasses

March 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.

Tired of your same old, same old sides? Well...so are we! Tonight Chef Deniz will teach you hot to transform a humble Cauliflower into a couple of killer sides - perfect for your Easter weekend or a random Thursday. 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.

Fried Crispy Cauliflower With Tahini Dip And Pomegranate Molasses

By Chef Deniz Tarakcioglu

Ingredients:

  • 600mL large cauliflower florets
  • 250mL cornstarch
  • 250mL soda water, cold
  • 100mL tahini
  • 2 cloves of garlic
  • 2 lemons, zested and juiced
  • 1 tbsp cumin powder
  • 15mL sumac
  • 50mL chopped cilantro or mint
  • 50mL pomegranate molasses

Instructions:

  • In a medium sized pot bring vegetable oil up to 325F. Mix cornstarch and soda water with a pinch of salt. Dip the cauliflower florets in, shake off the excess and cook in hot oil until golden brown. Transfer on a wire rack and season with salt, sumac and pepper. In a small bowl whisk tahini with zest and juice of 2 lemons. Add cumin, 2 cloves of garlic, zested fine and correct seasoning. Sprinkle the cauliflower with fresh herbs, drizzle the molasses and serve with tahini dressing.

Prep Time: 15 minutes

Cook time: 15 minutes

Yield: 2 servings

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