Recipes

Charred Lemongrass Skewers With Young Leeks And Sweet Soy

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 2 chicken breasts, cut into 1 inch cubes
• 30ml fish sauce
• 1 stalk lemongrass, thinly sliced
• 50ml ginger, grated
• 10ml turmeric
• 20ml smoked paprika
• 5 garlic cloves, zested
• 2 limes, juiced and zested
• 2 stalks young leeks, cut into 1inch chunks
• 100ml soy sauce
• 30ml maple syrup
• 30ml rice vinegar
• 1 red thai chili, thinly sliced
• Assorted favourite herbs

Instructions:

• In a large bowl combine chicken, fish sauce, ginger, garlic, turmeric, lemongrass, paprika, lime juice and zest and leeks. Marinate at least 30 minutes to overnight. Preheat your grill or grill grate on high. Arrange chicken and leeks on wooden skewers.
• Cook on hot grill until done approximately 12 minutes. In a separate bowl mix soy, maple, chili and rice wine vinegar. Garnish with extra herbs such as cilantro, green onions and serve.

Cold and raining? This calls for SOUP! This recipe is made even better with the addition of avocado!

Chicken, Lime, and Tortilla Soup

By Angie Quaale

November 15, 2020

Ingredients:

• 3 cups Chicken Stock
• 1 Lime, juiced
• 1/4 cup Tomato Juice
• 1/2 Jalapeño , chopped
• 1 Green Onion, chopped
• 1/4 lb Chicken Breast
• 3-6" Corn Tortillas
• 1 Avocado, diced small
• 1/2 cup Queso Asadero, Edam, or Jack Cheese, shredded
• Salt and Pepper to taste
• Cilantro as garnish (optional)

Instructions:

• Simmer chicken stock, tomato and lime juices, and the jalapeño for 45 minutes.
• Grill the chicken until cooked all the way through, then dice into small cubes.
• Heat some oil in a saucepan to 360 degrees. Cut tortillas into small julienne strips and cook in the corn oil until crispy.
• Strain soup and serve in bowls, with the diced chicken, tortilla strips, diced avocado, shredded cheese, cilantro and treen onions.

No reason to go outside while the bread is warm inside! A fantastic appetizer, sharing snack or side dish to any fall dinner!

Upside-down Caramelized Onion Pan Bread

By Angie Quaale

November 8, 2020

Ingredients:

• a drizzle of oil
• 1 tbsp Butter
• 2 large Onions, cut in half and thinly sliced
• 2 cups all-purpose Flour, or half-purpose, half whole wheat
• 1 tbsp Baking Powder
• 1/4 tsp Salt
• 1 cup whole Milk
• 1/4 cup Well Seasoned Olive Oil
• 1 large Egg

Instructions:

• Preheat the oven to 350F.
• In a large overproof skillet, set over medium heat, melt the butter, with a drizzle of oil. Saut the onions until they are soft and golden. Transfer the slightly caramelized onions to an 8 or 9" round cake pan or pie plate that has been greased.
• In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, stir together the milk, oil, and egg. Add the milk mixture to the flour mixture and stir until just blended.
• Spread the batter over the onions and bake for 35-40 minutes, until pale golden around the edges, cracked on top, and springy to the touch.
• Cut into wedges and serve warm.

Crispy JD Farm's Turkey Breast, Caramelized Squash, and Pepper Agro Dolce

By Chef Deniz Tarakcioglu

November 5th, 2020

Ingredients:

• 2 turkey breast, sliced in 1/2’’ slices
• 100mL flour
• 2 eggs, beaten
• 150mL panko bread crumbs
• 1lbs local squash, peeled and cut into large chunks
• 50mL brown sugar
• 30mL sherry vinegar
• 30mL maple syrup
• 1 white onions, sliced thinly
• 3 assorted colour bell peppers
• 3 cloves garlic, minced
• 20mL ginger, minced
• 1/2 bunch cilantro stems and leaves
• 1 lemon, cut into wedges

Instructions:

• Preheat your oven to 400F. Toss the squash in olive oil and brown sugar, roast until nicely caramelized and very soft around 35 minutes, keep warm. Sprinkle the turkey slices with kosher salt and rest for 5 minutes. Dip the turkey in flour, then in eggs, and finally panko bread crumbs.
• In a large skillet heat up olive oil, sauté onions, peppers, garlic, ginger on high heat with a pinch of salt until caramelized on the edges. Add the squash and deglaze with sherry vinegar. Add the maple syrup and cilantro stems, reduce until sticky, correct seasoning.
• In another pan heat up 1" vegetable oil to 350F. Fry the turkey cutlets until the internal temperature reads 150F, 4 minutes per side and golden brown.
• Transfer on a wire rack and rest for 5 minutes. Serve with squash, peppers and lemon wedge

Fraser Valley Squash Soup w/ Crème Fraiche and Marinated Apples

By Chef Deniz Tarakcioglu

November 5th, 2020

Ingredients:

• 2lbs peeled squash cut into large chunks
• 1 leek, rinsed and sliced
• 1 medium white onion
• 1 stick of celery
• 2 cloves of garlic, puréed
• 30mL sherry vinegar
• 30mL maple syrup
• 100mL whipping cream
• 500mL vegetable stock or water
• 1 granny smith, cut into matchsticks
• 20mL fish sauce
• 50mL ginger minced
• 30mL tamarind paste
• 50mL butter
• 100mL creme fraiche or sour cream

Instructions:

• Preheat your oven to 400F. Toss the squash pieces with a generous pinch of salt and olive oil and bake in the oven until very tender around 20-30 minutes.
• In a medium sized pot sauté leeks, onions, celery, garlic and ginger until translucent and soft.
• Deglaze with sherry vinegar, cook off, add maple syrup, tamarind paste, vegetable stock, squash and bring up to a boil. Add cream and simmer around 10 minutes.
• In a bowl toss the apples with fish sauce. Purée the soup in a blender and correct seasoning. Top with creme fraiche and apple sticks, serve.

The day after Halloween, you don't need sweet - you need spicy!

Spicy Peanut Pumpkin Soup

By Angie Quaale

November 1, 2020

Ingredients:

• 3 tbsp unsalted Butter
• 4 cups canned Pumpkin Purée (not pumpkin pie filling)
• 1 medium sized Cooking Onion, chopped
• 2 cloves of Garlic, finely chopped
• 1 cup Peanut Butter (crunch would be great but whatever you have will work)
• 8 cups best quality Chicken Stock
• 1/2 tsp Cinnamon
• 1 tbsp Brown Sugar
• 2 tsp freshly grated Ginger
• 1/4 tsp Nutmeg
• 1/2 - 1 tsp Cayenne Pepper (depending on how spicy you like it)
• Freshly ground Black Pepper & Salt to taste
• Fresh Cilantro, roasted Peanut, and toasted Pumpkin Seeds for garnish (optional)

Instructions:

• In a soup pot over medium high heat melt the butter, add the onion and the garlic - sauté until translucent but not brown. Add the spices (except the salt & pepper) and the brown sugar - stir those into the butter, allowing them to coat the onions and garlic. Add the peanut butter and melt it into the spiced onion mixture - stir in the pumpkin purée and gently whisk to incorporate. Add the chicken stock and season with salt & pepper.
• Cook the soup over medium heat for 30-60 minutes allowing the flavours to meld and mellow. Right before serving taste and re-season with salt & pepper if necessary. Ladle the hot soup into individual bowls, garnish with chopped peanuts, roasted pumpkin seeds and fresh cilantro. Serve immediately.
• Note: If it's too spicy for someone in your house, stir in a little sour cream to reduce the heat. You can also add some leftover chicken into the bottom of the bowl or use a veggie stock if you want a vegetarian version of the soup.