Recipes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 1 with Chef Craig and follow along on your own schedule.

BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

For 2 People. Originally presented as a Cook-Along live class on May 26th at 5:30 PM on Facebook Live.

Ingredients for Salmon:

• 2 small or 1 large cedar plank
• 2 x 6oz pieces, fresh or frozen (thawed) Salmon

Ingredients for Salad:

• 1 cup Jerusalem couscous, boiled & cooked
• ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
• ⅓ cup Gem tomatoes. Cut in half length wise
• ¼ fresh jalapeno, finely chopped
• ¼ Bunch, fresh Italian parsley
• ¼ Bunch, fresh cilantro
• 1 tbsp Chopped Chives
• 1 Stem, fresh mint, torn
• 1 Lemon, juiced and ½ zested
• 1 Lime, Juiced and ½ zested

Ingredients for Blistered Vegetables:

• 1 Red Pepper
• 1 Yellow Pepper
• 8 Asparagus Spears

Ingredients for Sauce:

• 1/2 cup Canola Oil or a neutral oil
• 1 tsp Pure Maple Syrup
• 2 TBSP Good grainy mustard
• ½ Lemon, juiced, approx. 2tbsp
• S&P to taste

• *Available from Well Seasoned

Instructions:

1. Start by soaking your cedar plank in cold water. Use a large can to keep it submerged so it can absorb as much water as possible.
2. Bring 5 cups of water to a boil on high heat. Once boiling, add in the couscous and boil for approx. 20 mins or until desired doneness (taste a piece, like pasta). Drain off and run under cold water to stop the cooking process. Once cool to the touch, let it sit to remove as much excess water as possible.
3. In a large mixing bowl assemble all your chopped ingredients. Add in the drained couscous, season generously with kosher salt and fresh cracked pepper and mix well until combined. Taste and adjust the seasoning.
4. For the vegetables, start by cutting off all the sides, then cutting each side in half, to slightly resemble a triangle. Season with salt and pepper, and drizzle with oil. Set the tomatoes on the side.
5. Turn your BBQ to high heat and get it smoking hot. Once hot, remove your plank from the water and place the fish skin side down on it, season with salt & pepper and place the plank with the fish right onto the BBQ grill, turning your heat down to medium high. Add the vegetables skin side down onto the grill next to the salmon. Cook the vegetables for 3-4mins until they “blister” and start to blacken.
6. The salmon will roast for 5-7mins, depending on how thick and how you like your salmon. The cedar board may catch fire and burn, that’s ok.
7. To make the dressing, add all the ingredients into a mason jar or any jar with a lid and then shake for 20 seconds to mix.
8. Once the salmon is cooked, remove from the BBQ and remove the salmon from the board, the skin may stick to the cedar plank, serve with salad and dressing on top of the fish.

Prep Time: 30 Minutes + Soaking Time

Cook time: 45 Minutes

This delicious Salad calls for your favourite balsamic reduction. We carry many brands of Balsamic Vinegar in store and encourage you to always have some on hand. To make a balsamic reduction (or glaze), simply put a cup of your favourite balsamic in a pot, bring to a gentle boi, then reduce to a simmer for 5-10 minutes. You can reduce it to your desirable thickness. It will continue to thicken as it cools, so pull it off the heat a little sooner than your desired thickness.

Fresh Asparagus Salad with Crumbled Danish Blue Cheese

We're coming up to the end of Fresh Asparagus season! Get it while it's fresh and celebrate with this delicious salad! This recipe serves 4.

Ingredients:

• 1 bunch fresh Asparagus
• 50 mL crumbled Danish Blue Cheese
• 2 tbsp Well Seasoned Olive Oil
• Juice of 1/2 fresh Lemon or Lime
• Your favourite Balsamic Reduction*
• 50mL Red Onion thinly sliced
• 6 Cherry Tomatoes, halved
• Salt and Pepper to taste
• *Available from Well Seasoned

Instructions:

1. Wash and trim ends off asparagus. If you're making your own reduction, you'll want to start this before you mix your salad so it has time to thicken and cool.
2. Cut tips off and place in mixing bowl with onion.
3. Shave asparagus with vegetable peeler and add to bowl.
4. Add Olive Oil and Lime Juice and toss thoroughly, add salt and pepper to taste. Let stand 20-30 minutes.
5. Strain and plate. Garnish with Blue Cheese and Tomato.
6. Drizzle some balsamic reduction and serve.

Prep Time: 35 Minutes

Cook time: 30 Minutes (if you're making a reduction yourself).

On Wednesday, May 27th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page

Chef Helena will take you through Fish taco recipe! We hope you can join us!!

Black Bean and Corn Salad with Fish Tacos

This recipe serves 4 people & it should take you about 20-25 minutes to prepare.

Be sure to wash your hands and measure out your ingredients before we begin!

Get ready by getting out a:

• cutting board/ wet towel
• Chef knife
• Frying pan for fish
• 3 bowls for fish fry
• 1 bowl for salad
• 1 wooden spoon
• 2 tasting spoons
• Measuring spoons
• Bowls 4 ingredients
• 4 dinner plates
• Tongs

Ingredients for Corn & Black Bean Salad:

• ¼ cup black bean
• 1 cup corn cooked
• 1 clove garlic grated
• 1 tablespoon olive oil
• 1 tablespoon parsley
• Juice of ½-1 lime or lemon
• Salt and pepper to taste
• 1 tablespoon honey

Ingredients for Fish Tacos:

• 1 cup fish, sliced into long pieces or nuggets (Any fish works like pollock, cod, snapper, salmon. You can even use shrimp, calamari or oysters too)
• ½ cup flour
• 1 egg
• 1 cup bread crumbs
• Salt and pepper
• Flour or corn taco
• Oil
• Sour cream
• Salsa
• Chopped lettuce

Instructions for Salad:

1. In a large bowl, place bean, corn and garlic Drizzle oil and season with parsley, lime juice salt, pepper and honey. Taste and adjust your seasonings according to your taste This is great as a salsa, a salad or just as a healthy snack, you can even serve this warm as a side dish.

Instructions for Fish Tacos:

1. Get out 3 bowls, place flour in one, egg in another and bread crumbs in the last, season all with salt and pepper Take you fish and dip into flour first, then egg, then bread crumbs, set aside In a pot place 2 inches of oil into in and heat to 350 on medium Place one piece of fish in at a time and fry until golden brown Drain on a cooling rack over a jelly roll pan Place a bit of lettuce onto taco shell, top with fish, sour cream and salsa.

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 3 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine Lakeside Cellars Pinot Noir & Portage White - buy local!

Crispy Pork Tenderloin with Porcini Sauce and Sage Spaetzle

Yields 2 portions. Originally presented live at our Thursday Cook-Along live class on May 21st at 5:30 PM on Facebook Live with Chef Deniz.

Ingredients for Pork:

• 1 pork tenderloin, silver skin taken off and ends trimmed
• 4 sage leaves
• 50 ml all purpose flour
• 1 egg
• 100 ml panko bread crumbs
• 20 ml olive oil

Ingredients for Sauce:

• 10 gr dried porcini powder
• 100 gr crimini or any other mushroom variety, diced
• 1 shallot fine diced
• 2 cloves of garlic
• 50 ml dry white wine
• 10 ml sherry vinegar
• 50 ml heavy cream

Ingredients for Spaetzle:

• 1/2 cup flour
• 30 ml homomilk
• 1 egg
• 2 ml freshly grated nutmeg
• 5 ml salt
• colander
• Watercress to garnish

• *Available from Well Seasoned

Instructions:

1. First make the spaetzle dough. Mix eggs and milk, whisk until combined. Add the rest of the ingredients and make a loose dough. Leave to rest.
2. Cut the pork tenderloin into 2 equal pieces. Pound out the fillets, side down up and in between two large plastic wrap until it is 1/2’’ thickness. Cut sage and mix with olive oil and fillets and rest for 10minutes. Then sprinkle the pork fillets with salt on both sides, dip in flour and shake off excess. Dip in whipped egg, coat well, let excess drain and dip in panko bread crumbs. Reserve.
3. In a sauce pot cook the shallots and garlic in olive oil until soft, but no colour for 3 minutes. Add the diced mushrooms and sauté 3 more. Season liberally with salt. Deglaze with sherry vinegar, let it evaporate. Add the white wine and reduce by 1/2. Add the cream and the porcini powder, simmer for 5 minutes. Adjust seasoning.
4. Bring 3 litres of salted water to a boil. Pass the dough mix from a colander into boiling water. Simmer 1 minute or until everything floats to the top. In a separate large pan, melt the butter and add cooked spaetzle, brown lightly. Keep warm. Pour 1/4" of olive oil in a heavy bottomed pan. Heat the oil to 300F and fry the pork fillets 3 minutes on each side for medium doneness. Further you cook it, more well done it will be, but preference is yours. Drain the steaks on a paper towel, serve with spaetzle and porcini sauce. Garnish with watercress or preferred greens.

5. Prep Time: 30 Minutes

1. Cook time: 60 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine from Black Cloud called Altostratus that will pair well with the Paella Deniz made. All customers get free delivery with $100 purchase but our customers will also get a 15% discount with the promo code WELLSEA20 at the checkout. www.blackcloud.ca. Order now and save! Our tasting notes are included at the bottom of the recipe.

Paella and Heirloom Tomato Salad with Basil

Yields 2 portions (salad serves 6). Originally presented live as our second ever Cook-Along live class on May 14th at 5:30 PM on Facebook Live.

Ingredients for Paella:

• 1 medium onion, finely diced
• 10ml smoked paprika*
• 2 cloves of garlic, minced
• 1 Serrano chili, sliced
• 50mL dry white wine
• 30gr dry chorizo, sliced or cubed
• 1 red bell pepper, cubed
• 1/4 cup peas
• 100 gr white fish, cod, halibut etc., diced
• 250 gr clams, cleaned
• 2gr Spanish saffron*
• 10 ml lemon juice
• 1 lemon
• 15 gr parsley, chopped
• 1 stalk green onion, sliced
• 1 cup short grain rice
• 800 ml paella stock, hot
• Well Seasoned Olive Oil*

Ingredients for Salad:

• 2 good quality, large and ripe tomatoes, sliced
• 3 leaves of basil
• 1 garlic clove, minced
• 20ml lemon juice
• 20ml Well Seasoned olive oil *
• Salt to taste *

• *Available from Well Seasoned

Instructions:

1. For Paella: Sauté sausages, chilies and garlic in olive oil until lightly coloured. Add onions, garlic, smoked paprika and cook until soft and translucent. Add white wine, saffron and cook until almost reduced by half. Add the rice, spread out evenly and carefully add the stock until it covers the rice. Cook on medium low heat, covered around 12 minutes or until the rice is %90 cooked. Uncover and add the fish, shellfish, peppers, peas, lemon juice and herbs. Cover and cook until the rice starts crackling in the bottom of the pan, and the seafood is cooked through. Serve immediately from the pan with lemon wedges.
2. For Salad: Combine everything in a bowl one hour prior to serving, and let it marinade. Serve with its juices and all.

Tasting notes for Black Cloud Altostratus:

Just a hint of caramel starts things off in the nose joined quickly by cream cherry and spice. The palate pulls together Bing cherry, pepper and raspberry with a mossy earthiness that resonates through the finish. The tannins and acid are balanced and support an integrated structure. Enjoy with moderately flavoured creamy cheeses, lamb without complicated sauces, small game, duck and exotic mushrooms dishes.

Prep Time: 30 Minutes

Cook time: 60 Minutes

On Wednesday, May 20th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page.

Chef Helena will take you through her recipe: Sweet Spring Risotto. We hope you can join us!!

Chef Helena’s Sweet Spring Risotto

This recipe serves 4 people & it should take you about 20-25 minutes to prepare.

Be sure to wash your hands and measure out your ingredients before we begin!

Get ready by getting out a:

• cutting board/ wet towel
• Chef knife
• Pot for stock
• Frying pan for Risotto
• 1 wooden spoon
• 2 tasting spoons
• Measuring spoons
• Bowls 4 ingredients
• 4 dinner plates
• Ladle to serve

Ingredients:

• 4 tablespoon butter oil
• 2 onions diced
• 2 cups risotto
• 12 cups stock
• salt and pepper
• 8 tablespoons cream, optional
• 1 c. peas and/or corn
• 4 tablespoons butter, optional

Instructions:

1. Sauté onions in frying pan till tender but not brown.
2. In another pot bring the stock to a simmer.
3. Add raw risotto to pan and fry one minute
4. Add stock into hot rice, ½ cup at time. Cook for 18-22 minutes, taste the rice @ about 18 minutes and then every minute after to get the right tenderness you desire. Season with salt & pepper. Add in Peas and/or corn.
5. Add the cream at the end if you like a creamy risotto.
6. Finish with adding butter by stirring it in at the end.

NOTE: You may not use up all the stock, you may even need more. I cook the risotto at a medium high heat.