Recipes

Traditional Margherita Pizza With Fresh Burrata, Basil And Parmesan

Yields: Personal Pizzas for 2 - 200g dough balls, Sauce for 2 x 10" Pizza, 2 x 250g Burrata balls.

Ingredients:

• The Dough:
• 1 kg Italian style ‘’00" flour 650 ml water, 80F 15 ml of dry/instant dry yeast, or 20 ml fresh yeast 25 ml kosher salt
• The Sauce
• 1 can 28oz of san marzano tomatoes
• 3 cloves of garlic
• Salt to taste
• Sugar to taste
• 50ml extra virgin olive oil
• 10 fresh basil leaves
• The Burrata
• 1lbs fresh mozzarella curds
• 30ml salt
• 1lt water
• The Filling
• 125ml burrata curds from above
• 50ml cream
• 40ml whey, burrata stretching water
• 15ml ricotta
• 5ml melted butter
• The Pizza
• 2 balls of pre-made pizza dough
• 200 ml pizza sauce
• 250 ml fresh basil leaves
• 2 balls of burrata from the recipe above
• 100 g of grated Parmesan reggiano
• Extra virgin olive oil
• Pizza stone

Instructions:

1. The Dough:

• Mix the dough in a stand mixer, or by hand in a large bowl. Let it rise at room temperature for 2-3 hours. Divide the dough into 8, and shape them into tight balls. Cover and refrigerate minimum 1 day up to 5 days in the refrigerator. Pull out 1 hour before using.

• Combine everything in a food processor. Adjust salt and sugar according to the taste of canned tomatoes.

• Dice up your curds to 1.5" chunks if inconsistent in size. Bring the water to a rolling boil, add salt. Pour the water over the curds and let it temper for 3 minutes. Prepare an ice bath in another bowl. The liquid will be very hot, a double coat of plastic gloves are recommended.
• Very carefully and gently bring the curds in the hot water together, they should feel soft. Knead the curds keeping them hot by folding the curd on itself rather than too much squeezing, be very gentle. If your hands get too hot, dip them in the nice water for 10 seconds and then keep kneading.Once the curds are unified, smooth and pliable, cut 1/3 off the curd ball and transfer into the ice bath. Cut the remaining burrata in half and stretch into a 6" diameter flat round disk. Set aside.

• Combine everything in a metal bowl. It should be a creamy mixture, add small splashes of heavy cream if necessary. Add 60ml of this mixture onto the burrata skin, lift around the edges and create a bundle. Sit in a small bowl to keep shape or tie with a butcher’s twine.

• Heat your oven to 500F with a pizza stone. Stretch the dough uniformly to 12" leaving 1/3" ring around the edges, do not flatten the edges, just pinch the ring all around prior to stretching. Once full size transfer onto a parchment paper that has been dusted with flour or cornmeal.
• Spread 100 ml of tomato sauce, and tear 75 g burrata on your dough. Carefully lift up with edges of parchment and transfer onto the stone. Switch your oven to broiler. Cook for 5 minutes or until the dough is cooked through. Once out, dress with extra virgin olive oil, Parmesan and fresh basil leaves.
• If you want the charred effect of a wood burning oven, you can run a blow torch around the pizza’s ring.
• Serve.

Prep Time: 45 Minutes, Dough should rise 2-3 hours, then refrigerate for 1-5 days, pull out 1 hour prior to using.

Cook time: 15 Minutes

UBC Farm’s Romaine Salad With Bagna Cauda Dressing, Parmesan And Herbs

Yields: 2 portions.

Ingredients:

• 1/2 head of romaine, outer leaves removed, cut lengthwise
• 1 small can of anchovies
• 5 cloves of garlic, thinly sliced
• 5 stalks of green onions
• 2 sprigs of thyme
• 100ml extra virgin olive oil
• 75ml parmesan reggiano, chunk
• 150ml mixed fresh herbs, mint, dill, parsley, green onion, tarragon, savoury, cilantro etc.
• 50ml white wine vinegar
• 15ml dijon mustard
• 1 lemon, juiced and zested

Instructions:

1. In a small sauce pot combine garlic, thyme, chopped anchovies and olive oil, cook over medium low flame until everything is soft and fragrant with light brown colour, around 30 minutes. Take off the heat and cool down for 5 minutes. Pour in a blender, add vinegar and mustard. Blend until smooth, adjust seasoning. In a large bowl add 75ml of dressing, pinch of salt, lemon zest and juice and 75ml grated parmesan.
2. Season with black pepper. Transfer into a bowl and top with more freshly grated parmesan.

Prep Time: 15 Minutes

Cook time: 30 Minutes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

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

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

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 Party Sprinkle Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 2 teaspoon baking powder
• ¼ salt
• ½ cup butter soften to room temp
• ¾ cup white sugar
• 1 egg
• 1 teaspoon vanilla
• ¾ cup sprinkles

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder and salt. Set aside.
3. Using a hand mixer or stand mixer, beat butter until smooth. Cream in sugar, until light and fluffy. Add egg, vanilla extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles and stir by hand until combined.
4. Scoop a heaping tablespoon of dough and roll into a ball (or use a 1 1/2 tablespoon scoop). Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in additional sprinkles (optional). Place dough balls onto prepared baking sheet leaving about an inch for spreading.
5. Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked, they will finish cooking while cooling on the baking sheet.
6. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

Prep Time: 30 Minutes

Cook time: 10 Minutes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three of Chef Helena's recipes! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

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

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

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 NO Bake Granola Breakfast Balls

Ingredients:

• 2 cups rolled oats
• ½ cup shredded coconut
• ½ cup peanut butter
• ½ cup honey or maple syrup
• 1 teaspoon any extract e.g.: vanilla, almond, maple
• ¼ cup brown sugar
• ¼ cup any nuts toasted e.g.: peanuts, almond
• ¼ cup raisins and/or crasins or dried blueberries
• ¼ cup toasted sesame seeds

1. Heat oven to 350 or toast in a frying pan
2. Toast oats and coconut until light golden
3. Place in a pot peanut butter, honey, extract and brown sugar, melt
4. In a large bowl place toasted oats and coconut, melted mixture and everything else
5. Cool until you can handle it
6. On a parchment lined baking sheet drop large spoonful and roll into balls
7. Chill until firm
8. A tasty treat on the go!! Chemical free and full of fibre and energy

Prep Time: 30 Minutes

Cook time: 5 Minutes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

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

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

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 Puff Pastry Eccel Cookies

Ingredients:

• 2 sheet puff pastry, rolled out
• Lots of white sugar
• Raisins
• Parchment paper

1. Heat oven to 400
2. Place a layer of sugar on your cutting board
3. Place one sheet of puff pastry on top of the sugar, sprinkle with raisins and place another sheet on top, top with more sugar
4. Roll the sheets in the sugar until the raisins just start to pop out
5. Cut into any shape you want, I do squares
6. Place on a parchment lined jelly roll pan or baking sheet
7. Bake until you can see the bottom start to brown, flip and bake the other side
8. Place on a cooling rack ton cool, they keep along time

Prep Time: 30 Minutes

Cook time: 10 Minutes

Whole Roasted Chilliwack Corn With Chorizo Xo Sauce, Herbs, Feta Crema And Chicharrones

Yields: 2 portions.

Ingredients:

• 2 corn in the cob
• 2 stalk green onions
• 30ml cilantro leaves
• 50ml chicharrones, crushed coarsely
• 10ml tajin spice, optional
• For the XO;
  • 100ml fresh chorizo
  • 3 shallots, sliced thin
  • 5 garlic clove, minced
  • 15ml fresh ginger, minced
  • 50ml soy sauce
  • 50ml fish sauce
  • 1 lime, juiced
  • 25ml sherry vinegar, or Chinese black vinegar
  • 5 sprigs of thyme
  • 3 spring onions, sliced thin
  • 50ml shaoxing wine, or dry white wine
  • 50ml chicken stock, optional
  • 300ml grape seed or vegetable oil
• For Feta Crema
• 100ml crumbled feta
• 50ml sour cream, or yoghurt

Instructions:

• Heat up a grill grate, or a grill, and start cooking the corn with all the husks on, turning occasionally. In a medium sized pot heat vegetable oil to 200F. Crumble the chorizo finely and fry for 15 minutes. In a separate pan reduce soy sauce, chicken stock, wine, sherry vinegar by half, season with lime juice. To the chorizo pot add shallots, thyme, garlic, ginger and fry further 5-7 minutes and everything is golden brown. Strain the solids and add to the reduced aromatics pot and bring up to a boil and cook until almost dry.
• Incorporate 100ml of the frying oil to the XO solids, whisk to combine.
• In a food processor whip feta with sour cream until smooth. After roasting corn in the cob for 15 minutes or so, peel the outer layer and lightly char the kernels on the grill.
• You can serve the corn whole garnished with green onion, cilantro, XO sauce, feta crema, crushed chicharrones and tajin spice. Or you can slice the corn into 1" rounds and garnish with the same condiments.

Prep Time: 10 Minutes

Cook time: 35 Minutes