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Cook Along with Chef Deniz: Pan Fried Hallumi Cheese

February 11, 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.

In this cooking class, Chef Deniz takes us on a little tour of his homeland. These are some of his favourite recipes from Turkey and we are excited for him to share them with us. Cook along or simply watch & plan for your next feast!

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

Pan Fried Hallumi Cheese With Coriander, Pistachios, Honey And Apricots

By Chef Deniz Tarakcioglu

Ingredients:

  • 250g Hallumi cheese, cut into steaks 2 from its fold
  • 100mL butter
  • 150mL honey
  • 20mL coriander seeds
  • 50mL chopped ideally Turkish pistachios
  • 50mL chopped Turkish pistachios
  • Bread to serve with

Instructions:

  • In a medium size skillet melt the butter until foamy.
  • Drop the hallumi steaks with giving a short shake to ensure the fat is in the bottom. Sear until golden brown on one side.
  • Flip the cheese and pour in the coriander and the honey.
  • Simmer on high heat until cheese is quite soft and the honey is reduced and thickened.
  • Garnish with pistachios and apricots, serve piping hot.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Menemen With Spicy Chorizo And Harissa

February 11, 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.

In this cooking class, Chef Deniz takes us on a little tour of his homeland. These are some of his favourite recipes from Turkey and we are excited for him to share them with us. Cook along or simply watch & plan for your next feast!

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

Menemen With Spicy Chorizo And Harissa

By Chef Deniz Tarakcioglu

Ingredients:

  • 8 large eggs
  • 200mL chopped spicy chorizo, fresh or semi cured
  • 1 medium pasilla chili or favourite chili, sliced
  • 2 Anaheim chilies, sliced
  • 100mL butter
  • 10 cloves of garlic, finely sliced
  • 20mL sherry vinegar
  • 15mL harissa paste
  • 5mL fenugreek leaves
  • 10mL cumin
  • 4 large cooking tomatoes, peeled and diced
  • Assorted herbs, parsley, basil, green onions
  • 2 preserved limes or lemons
  • Sourdough or favourite pastries to dip

Instructions:

  • In a large skillet melt the butter and add both of the chilies and fry until almost golden brown.
  • Add the garlic, fenugreek, cumin and cook for 1 minute.
  • Add the harissa paste, cook for 20 seconds, add sherry vinegar, tomatoes and simmer for 15 minutes or so on medium heat until pulpy.
  • Stir in diced chorizo, simmer 2 more minutes.
  • Make little nests for the eggs and crack them in. Lower the heat to medium low, cover with a fitting lid and cook for 2 more minutes.
  • Turn off and rest for 5 minutes. Sprinkle with favourite herbs and serve with sourdough.

Prep Time: 10 (+ 5 Minutes Rest before Serving) minutes

Cook time: 20 minutes

Yield: 6 servings

Cook Along with Chef Deniz: West Coast Cioppino with Toast Rouille

February 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.

Cioppino is a classic Italian Fish Stew, so rich & delicious - comfort food in a bowl. In tonight's class, Chef Deniz will walk you through his recipe for a West Coast version, loaded with local seafood. He'll even teach you how to quickly shuck an oyster or two. 

Get Ready for some West Coast Cioppino! Watch the embedded video, or check it out on YouTube.

*Note - we did have some technical issues with the sound at the start, but it does become clearer after a bit!

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

West Coast Cioppino with Toast Rouille

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 medium onion, small diced
  • 2 carrots, small diced
  • 1 stalk of celery, small diced
  • 1 jalapeño, sliced
  • 5 cloves of garlic, minced
  • .5 g. saffron
  • 1L clam nectar or fish stock
  • 2 tbsp tomato paste
  • 1 can of San Marzano tomatoes
  • 3 stalks of green onion, sliced
  • 50 mL parsley leaves, chopped
  • 1/4 lbs small clams
  • 2oz of each of west coast fish; wild salmon, ling cod
  • ¼ lbs mussels
  • 1 dungeness crab
  • 10 mL coriander seeds
  • 200 mL white wine
  • 1 lemon
  • 6 crusty sourdough slices
  • 150mL mayonnaise
  • 10mL turmeric
  • 1 garlic clove, zested
  • 1/5 g. of saffron
  • 100mL parmesan

Instructions:

  • In a large pot sweat onions, coriander seeds, carrots, celery, chilies and garlic until soft but with no colour. Season with salt and pepper.
  • Deglaze with white wine and cook until evaporated.
  • Add tomato paste and cook for 1 minute.
  • Add the saffron, clam nectar, tomatoes and simmer for 10 minutes. Add chopped crab and simmer for 4 minutes.
  • Then add the clams and fish and cook 2 minutes more or until the clams are popped open.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • Check seasoning and add juice of 1 lemon and chopped parsley. Turn on your broiler in the oven.
  • In a mixing bowl mix mayonnaise, turmeric, saffron and garlic. Smear 25mL each on every sourdough slice. Sprinkle with parmesan and broil until caramelized.

Prep Time: 25 minutes

Cook time: 60 minutes

Yield: 500mL

Cook Along with Chef Deniz: Superbowl Sunday Menu - Blooming Onion With Blue Cheese Dip And Tajin Spice

January 28, 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.

Get Ready for Super Bowl Snacks that are a Touchdown! Watch the embedded video, or check it out on YouTube.

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

Blooming Onion With Blue Cheese Dip And Tajin Spice

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 large white onion, peeled, root still attached
  • 250mL of all purpose flour
  • 125mL corn starch
  • 125mL rice flour
  • 20mL baking powder
  • 30mL smoked paprika
  • 500mL buttermilk
  • 200mL sour cream
  • 2 garlic clove, puréed
  • 50mL blue cheese
  • 2 limes
  • Tajin Spice

Instructions:

  • Carefully make 1/4 inch cuts vertically, being careful to stay 1/2 inch from the root. Fluff the layers gently and soak in buttermilk for 10 minutes.
  • Mix flour, rice flour, paprika, corn starch, 20mL salt and baking powder in a bowl. Carefully lift the onion and cover with dredging mix liberally until fully coated. Preheat 1L of oil to 375F in a large, heavy pot making sure there is at least 3 inches expanding space for the oil from the lip of the pot.
  • Carefully lift the onion, and lower into the pot root side up. Once it starts to get lightly golden brown flip and fry until golden brown and crispy about 6 minutes.
  • In a food processor combine garlic, lime zest and juice, and blue cheese, Correct seasoning if need be. Drain the onion on a wire rack and season with tajin spice immediately. Serve hot.

Prep Time: 30 minutes

Cook time: 6 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Superbowl Sunday Menu - Korean Fried Chicken With Gochuyang Buffalo Sauce With Sesame

January 28, 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.

Get Ready for Super Bowl Snacks that are a Touchdown! Watch the embedded video, or check it out on YouTube.

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

Korean Fried Chicken With Gochuyang Buffalo Sauce With Sesame

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lbs chicken wings
  • 1 cup corn starch
  • 1/4 cup of gochuyang
  • 30mL ketchup
  • 30mL soy sauce
  • 30mL mirin
  • 30mL maple syrup
  • 15mL brown sugar
  • 5 garlic, zested
  • 30mL rice wine vinegar
  • 5 sprigs of green onions
  • 50mL white and black sesame seeds

Instructions:

  • Heat 1L of frying oil in a large heavy pot to 350F. In a medium size pot combine gochuyang, ketchup, soy, mirin, maple syrup, brown sugar, and bring to a simmer. Reduce 3-4 minutes until slightly thickened. Turn the heat off and add garlic and rice vinegar, mix to combine.
  • Salt the chicken wings in a bowl and marinade at least 1 hour, or up to a full day.
  • Toss the wings in corn starch, shake off the excess and fry 4-5 minutes until golden brown.
  • Transfer on a wire rack and increase the oil temperature to 375F. Fry extra 3 minutes until very crunchy and golden brown. Toss in sauce and garnish with sesame and green onions.

Prep Time: 25 minutes + 1 hour (or up to a full day) for marinating chicken.

Cook time: 30 minutes

Yield: 4 servings

Cook Along with Chef Deniz: Superbowl Sunday Menu - Best Queso Dip With Puff Sticks And Pickled Red Onion

January 28, 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.

Get Ready for Super Bowl Snacks that are a Touchdown! Watch the embedded video, or check it out on YouTube.

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

Best Queso Dip With Puff Sticks And Pickled Red Onion

By Chef Deniz Tarakcioglu

Ingredients:

  • 1kg on preferred cheese, or the variety of in total
  • 700mL milk
  • 75mL smooth dijon
  • 40g corn starch
  • 1 large sheet of all butter puff pastry
  • 1 egg, whipped
  • Red Onion

Instructions:

  • Heat your oven to 400F.
  • Cut the puff sheet into 1/2 inch sticks. Brush with egg and sprinkle lightly with salt. Bake until puffed and crispy in the oven approximately 15 minutes.
  • In a medium size pot combine milk, grated cheese and diluted corn starch with cold water, bring to a simmer, season if necessary.
  • Small dice a red onion, sprinkle with salt and add 1 lime juice, marinade 5 minutes.
  • Fold the red onion into queso dip and serve with puff sticks.

Prep Time: 30 minutes

Cook time: 15 minutes

Yield: 700mL

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