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Cook Along with Angie & Chef Tessa: Orange Sriracha Sauce

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Orange Sriracha Sauce

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 2 cups Orange Marmalade
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/3 cup sriracha

Instructions:

  • Combine all the ingredients. Simmer to combine. Cool & serve on chicken.

Yields to: 1 1/2 cups of Orange Sriracha Marmalade

Cook Along with Angie & Chef Tessa: Preserved Lemon Rice Pilaf

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Preserved Lemon Rice Pilaf

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 2 tbsp Olive Oil
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • 3 tbsp Preserved Lemon, finely chopped
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Saffron
  • 1 1/2 cup Long Grain Rice
  • 3 cups Water
  • Toasted Almond, for garnish
  • Chopped Parsley, for garnish
  • Salt & Pepper to taste

Instructions:

  • In a medium saucepan, add the olive oil and heat gently over medium high heat. Add the onions and saute for 2-3 minutes or until translucent and fragrant. Add the garlic and continue cooking for an additional 2 minutes.
  • Once fragrant, add the saffron, cayenne pepper and preserved lemon. Continue cooking for 2 minutes.
  • Continue by adding the rice to the pan, stirring continuously for 2 minutes. Season with salt and pepper then add the water and cover the pot. Lower the heat to simmer and cook, covered for 20 minutes.
  • Remove from heat and allow to sit for an additional 5 minutes, covered. Remove the cover, fluff with a fork and garnish with toasted almonds and chopped parsley.

Yields to: 4 servings

Cook Along with Angie & Chef Tessa: Blood Orange Citrus Salad

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Blood Orange Citrus Salad

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 2 Blood Oranges, segmented
  • 1 Pomelo, peeled
  • 1 Grapefruit, segmented
  • 1 Navel Orange, segmented
  • 2 tbsp Olive Oil
  • 1/2 tbsp Sherry Vinegar
  • 2 tsp Honey
  • Fresh Basil, chopped, for garnish
  • Salt

Instructions:

  • Combine all the ingredients in the bowl and toss gently. Adjust seasoning as needed and garnish with chopped basil.

Yields to: 4 servings

Cook Along with Angie & Chef Tessa: Chicken Parmesan

April 17, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across her menu as you watch along

Chicken Parmesan

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 2 Chicken breasts, halved
  • 1/2 cup AP Flour, for dredging
  • 2 large Eggs, whisked
  • 2 tbsp Parsley, chopped
  • 1 cup Panko breadcrumb
  • 1/2 cup Parmesan, grated
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Grapeseed Oil, for frying
  • 1/2 cup Pomodoro Sauce
  • 1 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan, grated
  • Chopped Parsley or Basil, for garnish

Instructions:

  • Preheat oven to 400F.
  • Begin by assembling the breading station. Place the AP flour into a shallow dish then placed the whisked eggs into a separate shallow dish. Set aside.
  • In a third dish, combine the panko breadcrumbs, chopped parsley, parmesan, onion powder, garlic powder, salt and pepper.
  • In a third bowl, beat the egg white until it is light and foamy. Add the remaining sugar and beat until stiff peaks form.
  • Bread the chicken by first placing the chicken breast into the flour dredge and coating it evenly on both sides. Continue by dredging the chicken in the whisked egg mixture and finish by coating the chicken in the panko breadcrumb mixture. Set aside.
  • In a shallow frying pan, add the grapeseed oil and place onto medium heat. Allow the oil to heat until shimmering. Fry the chicken breasts on each side until golden and crisp, approximately 3-4 minutes. Transfer the chicken to a parchment lined baking tray and cover with a light layer of pomodoro sauce, followed by the mozzarella cheese and parmesan cheese then place into the oven to finish cooking, approximately 15-20 minutes or until the chicken has reached an internal temperature of 165F.Allow to cool, garnish with freshly chopped parsley and serve with buttered noodles and garlic focaccia bread.

Yields to: 2 servings

Cook Along with Angie & Chef Tessa: Quick Pomodoro Sauce

April 17, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across her menu as you watch along

Quick Pomodoro Sauce

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 x 28oz can Whole Peeled Tomatoes
  • 1/2 cup Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 White Onion, diced
  • 1/4 tsp Brown Sugar
  • 1 tsp Balsamic Vinegar
  • Salt and Pepper, to taste

Instructions:

  • In a medium sized pot, add the olive oil, minced garlic and chopped onion and place over medium heat. Season lightly with salt and pepper then sweat for 1-2 minutes.
  • Once the onions and garlic have softened, add the can of tomatoes, brown sugar and balsamic vinegar. Increase the heat and allow the sauce to come to a simmer.
  • Simmer for 15 minutes then remove from heat and blend using an immersion blender. Adjust seasoning with salt and pepper as necessary.

Yields to: 3 cups of sauce

Cook Along with Angie & Chef Tessa: Garlic Focaccia

April 17, 2022 1 Comment

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across her menu as you watch along

Garlic Focaccia

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/3 cup water, warm
  • 1 1/3 tsp Dry Active Yeast
  • 1/2 tsp honey
  • 1 1/3 cup AP flour
  • 1/2 tsp salt

Instructions:

  • In a small bowl, combine the olive oil, minced garlic, dried rosemary, and black pepper. Set aside.
  • In a separate bowl, combine the warm water, dry active yeast and honey. Allow to sit for 5 minutes or until the yeast begins to foam.
  • Add half of the flour to the bloomed yeast mixture and stir together until the flour is moistened.
  • Continue by adding half of the garlic olive oil mixture to the dough and combining well. Finish the dough by adding the remaining flour and stirring until the dough comes together. Once a ball is formed, transfer the dough to a work surface and knead until smooth. Place the dough in a well-oiled bowl, cover with a damp cloth and allow to proof for 1 hour.
  • Preheat the oven to 450F. Transfer the dough to a well oiled 8x8” baking pan. Press the dough down into the pan, using your fingers to dimple the dough. Add the remaining garlic oil atop the focaccia and allow to rise for an additional 15-20 minutes.
  • Place the focaccia into the preheated oven and bake for 15-20 minutes or until golden.

Yields to: 1 x 8x8" loaf

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