Recipes

THE Guacamole

By Chef Deniz Tarakcioglu

January 28th, 2021

Ingredients:

• 3 large and ripe avocados
• 1/4 bunch of cilantro, chopped
• 3 cloves of garlic, puréed
• 2 limes, juiced
• 50mL chopped favourite cucumber pickle
• 10 ripe cherry tomatoes, quartered
• Chili flakes, to taste

Instructions:

• In a large bowl combine garlic, tomatoes, cilantro, chili flakes with a large pinch of salt. Marinate 5-10 minutes.
• In another bowl, peel and seed avocado and scoop. use a fork to mash it down without mixing too much. Season lightly with salt, fold in pickles. Drain ONLY the juice from tomatoes on top of the avocado. Mix very gently to preserve texture.
• Transfer into a bowl, make a well in the middle and fill it up with marinated tomatoes.

Whether it's for breakfast in bed (Valentine's is less than a month away) or as a way to steel yourself before a busy day; this recipe is a simple treat that you can get ready the night before with minimum fuss (and maximum reward).

Make Ahead French Toast

By Angie Quaale

Ingredients:

• 5 whole Eggs, lightly beaten
• 1 1/2 cups Milk
• 1 cup Half and Half
• 1 tsp Vanilla Extract
• 1/2 (1 lb) loaf French Bread, cut diagonally in 1 inch slices
• 1/2 cup Butter, melted
• 1 cup Light Brown Sugar
• 2 tbsp Maple Syrup
• 1 cup Chopped Pecans

Instructions:

• In a large bowl, whisk together eggs, milk, cream, and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Heat oven to 350 degrees F (175 C).
• In a small bowl, combine butter, sugar, maple syrup, and pecans. Spoon mixture over bread.
• Bake until golden, about 40 minutes. Let stand 5 minutes before serving.

Homemade Potato Chips

By Chef Deniz Tarakcioglu

January 21st, 2021

Ingredients:

• 3 small starchy potatoes, sliced thinly on a mandolin
• 10 mL tajin spice
• 1L oil to fry
• 50 mL white vinegar
• Salt

Instructions:

• Slice the potatoes very thinly on a mandolin, and rinse the excess starch in a colander.
• Bring 1L of water combined with salt and 50mL white vinegar to a boil.
• Cook the potatoes 2-3 minutes until they are barely done. Lay on paper towels and pat dry as much as you can. Chill in the refrigerator until cooled.
• Bring 1L vegetable oil to 325-350F. In small batches, fry the chips until golden brown and the bubbles almost stop. Drain on paper towels and season with salt and tajin spice.

Bisto Burger with Caramelized Onions, Young Gruyere, and Veal Jus

By Chef Deniz Tarakcioglu

January 21st, 2020

Ingredients:

• 2 x 8oz of freshly ground chuck, formed into 1.5’’ patty
• 2 burger buns
• 2 large white onions, thinly sliced
• 50mL mayonnaise
• 30mL dijon mustard
• 2 slices of young gruyere or emmenthal
• 100mL demi glacé

Instructions:

• Heat your oven to 350F.
• Cook the onions on medium low heat with a pinch of sugar and salt until deeply caramelized.
• Heat up a heavy pan until almost smoking. Season the patties and sear on both sides until nicely caramelized. Transfer in the oven with cheese slices on top and cook to an internal temperature of 130F, rest and keep warm.
• Toast the buns in the oven whole as well until crispy on the outside.
• Assemble the burger with mayonnaise and dijon on both sides of the buns, meat patty with cheese, caramelized onions. Ladle demi glacé on the plate and sit the burger on top.

Classical Cheeseburger with Smashed Patties, Onions, and Cured Tomatoes

By Chef Deniz Tarakcioglu

January 21st, 2021

Ingredients:

• 4 x 3 oz freshly ground beef chuck patties
• 2 favourite burger buns, preferably potato
• 1/2 red onion, thinly sliced
• 10 mL sherry vinegar
• 50 mL mayonnaise
• 10 mL ketchup
• 10 mL dijon
• 2 slices of mature cheddar
• 1 beefsteak tomato, sliced 1/4’’ thick

Instructions:

• Preheat your oven to 325F. Heat up your grill or a cast iron pan on high until very hot.
• Sprinkle the tomatoes with a pinch of salt and put it in the oven for 10 minutes. Toss onions with salt and sherry vinegar and let it marinade. Put the burger buns in the oven. Season the patties with salt and freshly cracked black pepper. Sear on each side around 2 minutes or until the desired doneness is achieved. When you flip the first side, also place the cheddar on top and let it melt.
• For assembly, mix the mayo with ketchup and spread equally on buns, dress it with onions, two patties and a slice of tomato. Serve hot.

The chorizo turkey burgers are best done on the grill, but can be done in a heavy sauté pan on the stove. When the burger craving hits - serve it this recipe!

Chorizo Turkey Burgers

By Angie Quaale

Ingredients:

• 1 1/4 lbs JD Farms Ground Turkey
• 3/4 lb Chorizo Sausage, casing removed
• Salt and Pepper, to taste
• 2 tbsp Well Seasoned Olive Oil
• 1 lb. Shallots, thinly sliced
• 1 c. Mayonnaise
• 6 oz. Orange Juice (reduced to 1 oz.)
• 1 tbsp. Cajun Seasoning
• Zest of an Orange
• Cheddar Cheese Slices
• 8 Hamburger Buns

Instructions:

• Combine turkey and chorizo sausage, and season with salt and pepper. Mix Well.
• Make 8 x 4 oz. patties and refrigerate until ready to grill . The burgers can be made a day ahead.
• Heat a heavy sauté pan on medium high heat, add oil and shallots. Sauté for 1 minute, reducing heat to medium and stirring the shallots occasionally. Cook until shallots are nicely caramelized and then season with salt and pepper. Can be made one day ahead and refrigerated. Reheat before serving.
• Combine mayonnaise, reduced orange juice, Cajun seasoning and zest. Can be made 1 week ahead. Refrigerate.
• Cook burgers to an internal temperature of 160 degrees.
• To assemble: Spread inside of buns with orange mayo, place burger on bottom bun, and top with cheese and shallots.