Recipes

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.

These recipes are for a class I am teaching tomorrow - its a quick lunchtime class for 24. It's going to be delicious and I will make extras so I have leftovers for a day or two! This was our Day 9 feature in our 12 Days of Recipes in 2011 - it's been a favourite of mine for a long time.  -Angie.

Thai Pumpkin Soup

By Angie Quaale

October 7, 2014

Ingredients:

• 1 tablespoon Well Seasoned Olive Oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 tablespoons
• Thai red curry paste
• 2 ½ cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 can unsweetened coconut milk
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• ¼ cup toasted pumpkin seeds
• salt & cracked black pepper to taste

Instructions:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, curry paste in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil.
• Cook until pumpkin softens. With an immersion blender, or in a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with fresh basil, cilantro leaves & toasted pumpkin seeds as garnish.

Roasted Bacon Steak with Sweet Potato Latke, Spinach, and Hellish Relish

By Chef Deniz Tarakcioglu

Oct 29, 2020

Ingredients:

• 4 x 3oz thick cut smoked bacon steak
• 50ml maple syrup
• 1lb sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 85ml cup all-purpose flour
• 2 large eggs, lightly beaten
• 5ml black pepper
• 200ml Well Seasoned Olive Oil
• 1lbs baby spinach
• Hellish Relish to taste

Instructions:

• First squeeze any excess moisture from the sweet potatoes if there is any. In a large bowl combine sweet potatoes, scallions, flour, eggs, black pepper and season to taste with salt.
• Heat up the vegetable oil to 250F, spoon 50ml of mixture into hot oil and flatten to 3" with a flat spatula. Fry until done and golden brown on both sides. Drain the excess oil on paper towels keep warm.
• In a medium pot heat up 25 ml olive oil with 50 ml water and cook the spinach covered until just wilted, season to taste with salt and pepper.
• Heat up a large skillet and sear bacon steaks on high heat until nicely caramelized and hot through, add the maple syrup to the pan and reduce with steaks until sticky. Serve with latkes, spinach and hellish relish to taste.

Curried Red Lentil Koftas with Harissa, Belgian Endive and Hellish Relish

By Chef Deniz Tarakcioglu

Oct 29, 2020

Ingredients:

• 300ml red lentils
• 275ml fine bulgur
• 50ml lemon juice
• 30ml cumin seeds, lightly toasted
• 30ml coriander seeds, lightly toasted and coarsely ground
• 40ml harissa
• 30ml favourite chili paste
• 30ml tomato paste
• 50ml each of, parsley, mint, coriander, green onions, finely chopped
• 100ml Well Seasoned olive oil
• Hellish Relish, to taste
• Belgian endive leaves
• 2 preserved lemon or any favourite pickle, minced

Instructions:

• Cover the red lentils with cold water and simmer on medium heat until all the lentils are cooked very soft.
• Beat the mixture with a wooden spoon until a coarse paste forms.
• Add the bulgur, mix well, cover with a tea towel and let it cool to room temperature. Once cooled it should be a sandy mixture.
• Mix everything in a large bowl and season with salt as well.
• Form into small balls and serve on endive leaves, garnish with hellish relish and minced pickles.