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Cook Along with Chef Deniz: Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

August 13, 2020

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. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.


Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Yields: 2 portions.

Ingredients:

  • For the pasta dough;
    • 2 cups of strong flour, ideally 00 type
    • 3 large eggs, ideally organic with bright yolks
    • Pasta machine
  • Sauce;
    • 400ml sungold, or baby variety, tomatoes, cut in half
    • 15 leaves of fresh basil
    • 4 garlic cloves, finely chopped
    • 1 pinch chili flakes, or a small chili sliced thin
    • 50ml olive oil
    • 75 ml cold butter, cut into small chunks
    • 100ml parmesan reggiano chunk

Instructions:

  1. For the pasta dough, transfer your flour on your work surface and make a well. Crack your eggs and start whisking as you gradually incorporate the flour. Mix and knead the dough until smooth and elastic, and rest it at least 2-3 hours at room temperature or in the fridge over night. 1 hour before cooking, roll your pasta to the thinnest setting on your pasta machine. and hag on a rack until it is dried, but still pliable, somewhat leather like. Roll the sheet lengthwise and cut 1/5’’ noodles. Sprinkle with extra flour or ideally semolina. Bring 5L of water up to a boil with 70ml of kosher salt.
  2. In a large pan fry half the basil, chili and the garlic until very fragrant and slightly brown. Add your tomatoes, 30ml of water and cook over high heat until the tomatoes are lightly softened, season with salt. Boil your pasta 2 minutes or until it is cooked but still firm. Transfer the pasta into the tomato pan with cold butter, rest of the basil, and 50ml of pasta cooking water. Cook on high heat until the sauce emulsifies and thickens.
  3. Serve in a large bowl sprinkled with parmesan cheese.

Prep Time: 180 Minutes

Cook time: 5 Minutes

Cook Along with Chef Deniz: Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

August 13, 2020

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. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.


Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

Yields: 2 portions.

Ingredients:

  • 1 sheet of frozen butter puff pastry sheet, tempered
  • 1 large ripe heirloom tomato, never been refrigerated
  • 1 small fresh red chili, or a pinch of dried flakes
  • 1 head of garlic
  • 150 ml leeks, thinly sliced
  • 5 sprigs of thyme
  • 30 ml butter
  • 1/3 cup of sugar
  • 25 ml of sherry vinegar
  • 100 ml of crumbled fresh goat’s cheese
  • 30 ml of fine balsamic vinegar
  • 100 ml olive oil
  • 1 large bunch of fresh basil
    • *Available from Well Seasoned

Instructions:

  1. Heat your oven to 425F. IN a small sauce pot cook the hole garlic cloves in olive oil around 20 minutes or until soft with thyme sprigs. In a pan cook thinly sliced leeks until soft around 3 minutes. Season with salt and the chili.
  2. In a separate 9’’ heavy skillet, melt the sugar and caramelized until amber colour on medium heat being careful not to burn it, add the sherry vinegar and take off the heat. Slice your tomato into 1/4 inch in thickness and season lightly with salt, fan over the bottom of the pan. Spread the soft leeks and add half the basil leaves. Cut a 10’’ round from your puff pastry and carefully lay on top of the pan.
  3. Cook the tarte in the oven for 20-25 minutes or until nicely caramelized. Very carefully, there will be caramelized sugar in the bottom, invert on to a large-enough round plate. Garnish with rest of the basil leaves, goat’s cheese, soft garlic cloves and balsamic vinegar. You can drizzle some of the garlic cooking oil also.
  4. Serve.

Prep Time: 20 Minutes

Cook time: 60 Minutes

Late Summer Foil Pouch Series: Mexican Sweet Potatoes with Black Beans

August 12, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Mexican Sweet Potatoes with Black Beans

This can be served as a side dish, a salad or as a filling for some killer tacos. Leave the cheese out to make the dish vegan and make extra, this is delicious as leftovers as a breakfast hash with a fried egg, guaranteed to cure even the most vicious hangover!

Ingredients:

  • 1 lb. sweet potatoes (about 2 medium), peeled and cut into ½ inch chunks
  • 2 tbsp. Well Seasoned olive oil, divided
  • 1 teaspoon Kosher salt, divided
  • 1 small cooking onion, finely chopped
  • 2 tsp Mexican chili powder
  • ½ tsp ground cumin
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 (15 oz.) can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  • 1 ripe avocado, cubed
  • ½ cup crumbled feta cheese
  • ½ a lime
  • Tortilla chips or taco shells

Instructions:

  1. Preheat your BBQ to medium high, about 400F.
  2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch.
  3. In a large bowl, combine the cubed sweet potatoes, beans & onions. Drizzle with the olive oil, season with salt, pepper, cumin and chili powder. Toss to combine. Transfer the potato mixture onto the foil in an even layer. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 18 -22 minutes until your potatoes are fork tender.
  4. Remove from the heat and carefully open the foil pouch, garnish with fresh cilantro, avocado, a generous squeeze of fresh lime, crumbled feta and serve with taco chips or warm tortillas.

Prep Time: 15 Minutes.

Cook time: 18-22 Minutes

Chef Helena's Zucchini Boats: Kids Cook

August 11, 2020

On Wednesday, August 12th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Zucchini Boats.

This recipe serves 4 people & it should take you about 30 minutes to prepare. You can serve this recipe with pasta, rice or great salad. 

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

  • A cutting board with a wet towel under it
  • Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
  • 2 frying pans
  • 1 tong
  • 1 cookie sheet lined with parchment paper or a baking pan
  • 1 wooden spoon
  • 1 Whisk
  • 2 tasting spoons
  • Bowls to put all your ingredients in
  • 4 dinner plates

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Zucchini Boats

Ingredients:

  • 4 medium zucchinis
  • 1 teaspoon oregano or any flavour you like
  • salt and pepper to taste
  • 2 teaspoons olive oil
  • ½ cup chopped onions
  • 1 teaspoon minced garlic
  • 1 cup cooked turkey, beef, chicken, cooked sausage, crumbled tofu
  • 1 cup corn & beans
  • 2 cups marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
Instructions:
  1. Preheat oven to 400
  2. Cut zucchini in half lengthwise & spoon out flesh. Sprinkle with oregano, salt and pepper. Pan sear them until golden brown or you can just stuff and bake.
  3. Sautee onions until light brown, add in garlic, Sautee one min, remove from heat. Add in meat, corn and beans, sauce and ½ of the cheese.
  4. Stuff each half with 1/8 of the filling. Top with cheese and bake until soft and cheese is melted about 15-20 minutes.
  5. Top with parsley and serve with a garden salad

Prep Time: 20 Minutes

Cook time: 30 Minutes

 

Late Summer Foil Pouch Series: Shrimp “Boil”

August 10, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Foil Pouch Shrimp “Boil”

THIS could be the most delicious, quick and impressive summer recipe you pull off your grill this season! If fresh BC Spot Prawns are available, definitely use those but really any good size fresh prawn will work. This is even more excellent when local corn is available. You can serve this right out of the foil pouch with some freshly baked corn bread, a big salad or just some ice cold craft beer. Don't forget the napkins!

Ingredients:

  • 1 lb. medium shrimp, shells on
  • 1 lb. Andouille sausage, sliced thin
  • 2 lbs. baby potatoes quartered
  • 2 cobs of fresh corn, cut into 8 pieces
  • 2 tbsp. Well Seasoned olive oil
  • 3 tbsp. Old Bay seasoning
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 whole lemon, cut into wedges
  • Parsley to garnish

Instructions:

  1. Pre-heat your BBQ to about 400F.
  2. Heat your BBQ to medium high, about 425F.
  3. Using 2 sheet pans, line each one with double layer of aluminum foil. In the center of the pan, add potatoes, sausage, corn, and shrimp into one even layer. Drizzle the oil over each foil packet and sprinkle with the Old Bay seasoning, the salt & pepper.
  4. Seal foil on all 4 sides. Transfer from the sheet pan directly onto the grill. Reduce the heat to about 400 degrees. Bake for about 20 minutes, just until the potatoes are tender.
  5. Garnish with parsley and serve with fresh lemon wedges.

Prep Time: 15 Minutes.

Cook time: 20 Minutes

BC Cider Week: Apple Cider Brown Butter Donuts

August 09, 2020

We're celebrating BC Cider! From August 6th - 16th, join us and our friends at KIS Consulting as we toast our favourites from across this province. This week, we're putting their Bordertown Hard Pressed Apple Cider to work in this delicious late summer delight. Who needs the busy fairway - we've got your mini doughnuts right here!

Apple Cider Brown Butter Donuts

We can't get enough of Hunter Browns' Brown Butter Cubes (if you haven't had the opportunity to try browned butter yet, now is your chance)! Brown butter, or beurre noisette, is a staple gourmet ingredient known as the "truffle oil of butter". Its caramelesque aroma and slightly nutty taste can elevate almost any dish but is known for being tedious to cook and often intimidating to make. But Hunter Browns' makes it easy. Drop by Well Seasoned (or order online to hav ready for pick-up) and get a frozen, ready-to-use package today!

Ingredients:

Instructions:

  1. In a small bowl, mix sugar & set aside cinnamon.
  2. In a large bowl, beat sugar and brown butter until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider.
  3. In a large high sided frying pan, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes.
  4. Toss in cinnamon sugar & serve.

Prep Time: 10 Minutes.

Cook time: 20 Minutes

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