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Cook Along with Chef Deniz: Chicken Souvlaki with Tzatziki Sauce

April 22, 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 don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

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.

Chicken Souvlaki with Tzatziki Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 x 6oz chicken breasts, cut into 6 pieces each
  • 50mL lemon juice
  • 3 cloves of garlic, grated fine
  • 3 leaves of sage
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 10mL fennel seeds
  • 10mL oregano
  • 1 cucumber, grated
  • 200mL thick yoghurt
  • 75mL lemon juice
  • 100mL chopped assorted herbs (dill, parsley, green onions, etc.)

Instructions:

  • Marinade the chicken breast at least 4 hours or overnight. Skewer 3 pierces each on a 8" wooden skewer, or similar. Season with salt and cook on your grill or in a hot pan until the internal temperature registers 150F. In the mean while, season the grated cucumber with salt and rest for 5 minutes in a bowl. Mix in the yoghurt, lemon juice and season with salt.

Prep Time: 260 minutes 

Cook time: 25 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Traditional Greek Salad

April 22, 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 don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

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.

Traditional Greek Salad

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 large ripe tomatoes, cut into chunks
  • 1 cucumber, sliced
  • 1 red bell pepper, diced medium
  • 50mL Kalamata olives
  • 1/4 red onion, thinly sliced on a mandolin
  • 50mL red wine vinegar
  • 50mL olive oil
  • 100mL feta cheese, crumbled
  • 100mL dried oregano
  • 1 lemon, juiced

Instructions:

  • Get all the vegetables in a bowl and sprinkle with salt and rest for 5 minutes. In a separate bowl whisk red wine vinegar, oregano and olive oil. Toss all your vegetables in the dressing and marinade for 5 more minutes. Add lemon juice, toss all around, garnish with feta and serve.

Prep Time: 15 minutes 

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Angry Otter Bratwurst Braised in Otter IPA with Sweet and Sour Peppers, Crispy Shallots

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.

Angry Otter Bratwurst Braised in Otter IPA with Sweet and Sour Peppers, Crispy Shallots

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 Angry Otter Bratwurst
  • 200mL Otter IPA
  • 250mL of julienned red, orange and yellow bell peppers
  • 3 cloves of garlic
  • 50mL butter
  • 30mL sherry vinegar
  • 30mL maple syrup
  • 30mL chopped cilantro
  • 50mL crispy shallots for garnish

Instructions:

  • In a skillet add beer, butter, sausages and turn the heat to medium high. In another pan, sauté the bell peppers in very hot olive oil until lightly coloured with a pinch of salt, add garlic and deglaze with sherry vinegar and maple syrup. Cook it down until glazed, add cilantro, keep warm. After 5 minutes the sausage pan should be free of beer and already have started frying with split butter. Flip the sausage and colour in the second side. Cook until medium, serve with shallots and peppers.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

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

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