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Cook Along with Chef Deniz: Carne Cruda

March 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.

You’ve been asking for a homemade pasta class so we’re doing it! Chef D will take you through the basics of hand rolled, hand cut noodles. Along with some delicious preparation ideas.

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.

Carne Cruda With Parmesan Reggiano

By Chef Deniz Tarakcioglu

Ingredients:

  • 300mL tenderloin, chopped into fine cubes 4mmx4mm
  • 50mL sun-dried tomatoes, paste
  • 30mL capers
  • 50mL parsley, chopped coarse
  • 75mL parmesan reggiano, grated fine
  • 2 shallots, fine diced
  • 2 large sourdough slices
  • 1 pear finely diced
  • 3 radishes finely sliced
  • 50mL extra virgin olive oil

Instructions:

  • Brush the sourdough with olive oil and toast in a pan until nicely charred on both sides. Mix the rest of the ingredients except radishes in a bowl and correct seasoning with salt. Garnish with radishes and drizzle extra olive oil.

Prep Time: 15 minutes

Cook time: 5-10 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Tabouleh Salad

February 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.

You asked for more food from the Mediterranean so tonight, Chef will teach you how to make a KILLER Falafel at home.

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.

Tabouleh Salad With Mint, Parsley And Tahini

By Chef Deniz Tarakcioglu

Ingredients:

  • 250 mL fine bulgur
  • 5 roma tomatoes, cut into fine dice
  • 100 mL shallots, finely diced
  • 2 lemons
  • 300 mL parsley, chopped
  • 300 mL mint, chopped
  • mL extra virgin olive oil
  • 75 mL tahini

Instructions:

  • Bring 300 mL up to a boil and season with a pinch of salt. Pour over bulgur and cover with saran wrap. After 5 minutes, fluff with a fork and spread on a tray for to cool. Transfer everything but the tahini in a medium sized bowl and season with salt to taste. Drizzle with tahini, serve.

Prep Time: 15 minutes

Cook time: 0 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Chickpea Falafel

February 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.

You asked for more food from the Mediterranean so tonight, Chef will teach you how to make a KILLER Falafel at home.

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.

Chickpea Falafel With Harissa Yoghurt, Roasted Eggplant And Pickles

By Chef Deniz Tarakcioglu

Ingredients:

  • Falafel
    • 1lbs dried chickpeas, soaked in plenty of water with 1 tsp of baking soda for 24 hours
    • 1 large onion, cut into quarters
    • 200 mL parsley, chopped
    • 100 mL mint, chopped
    • 100 mL cilantro, chopped
    • 10 cloves of garlic, roasted until soft
    • 2 green onions, sliced thin
    • 100 mL flour
  • Harissa Yogurt:
    • 250 mL thick yoghurt
    • 3 garlic cloves, zested
    • 1 lemon, zested and juiced
    • 50 mL harissa paste
    • 30 mL sumac
  • Roasted Eggplant & Pickles:
    • 1 Japanese eggplant, sliced to 1/2" slices
    • 20 mL cumin seeds
  • Assembly:
    • 5 tortilla wraps, warmed on stove top or oven
    • 1 cucumber sliced into rounds
    • 1 bunch cilantro
    • 5 radishes, sliced thin
    • 1 carrot, grated
    • Favourite pickles

Instructions:

  • For Falafel: Combine everything in a food processor and pulse until coarse paste. Season to taste. Chill at least an hour. Form into 2-3oz patties. keep refrigerated. In a large pot heat up vegetable oil to 325F, fry the patties in batches and keep warm.
  • For Yogurt: Mix everything in a bowl and season with salt.
  • For Eggplant: Heat your oven up to 400F. Season eggplant slices with salt and rest for 5 minutes, dry with paper towel. Toss in 50 mL olive oil with cumin seeds in a bowl. Bake on a parchment lined sheet for 15 minutes or until soft.
  • Grab all the components and make wraps with all of the above combined.

Prep Time: 60 minutes

Cook time: 30 minutes

Yield: 5 servings

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

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