Recipes

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.

It's mother's day, the sun is out, and it's time to celebrate.

White Sangria

Enjoy!!

Ingredients:

• 1 bottle of your favorite local white wine (like a sauvignon blanc)
• 4 oz. Elderflower concentrate*
• 4 oz. brandy
• 4 oz. fresh squeezed orange juice
• 4 oz. fresh squeezed lemon juice
• 3 cans of club soda
• 1 orange, cut crosswise into thin half-rounds
• 1 lemon, cut crosswise into thin rounds
• 1 cup of frozen grapes
• *Available from Well Seasoned

Instructions:

1. In a pitcher, mix the wine with elderflower concentrate, brandy, orange juice, and lemon juice. Top with the soda and then stir in the orange and lemon wheels. Fill the pitcher with frozen grapes & ice, and stir until chilled before serving.

Prep Time: 5 Minutes

Cook time: N/A

Our first ever online cook-along class! Thank you to all who registered, donated to 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 Deniz and follow along on your own schedule.

Fresh Cavatelli with Spicy Lentil Ragu and Peas

Originally presented live as our first ever Cook-Along live class on May 7th at 5:30 PM on Facebook Live.

Ingredients for Pasta Dough:

• 600 gr Tippo 00 Flour*
• 300 ml of water
• 6 gr kosher salt*

Ingredients for Spicy Lentil Ragu & Pea:

• 250gr French lentils, cooked in salted water
• 1 onion, fine diced
• 1 leek, sliced
• 5 cloves of garlic, minced
• 2 carrots, fine diced
• 2 stalks of celery, fine diced
• 100 ml red wine
• 1 can of San Marzano tomatoes, crushed by hand
• 5 ml cloves *
• 1 cinnamon stick *
• 250 ml water
• 200 ml cream
• 150gr frozen/fresh peas

Ingredients for Salad, Croutons & Dressing:

• 3 romaine lettuce, outer leaves removed
• 100 ml tahini
• 50 ml lemon juice
• 50 ml water
• 125 ml Well Seasoned olive oil *
• 3 stale slices of sourdough, ripped into 1/2 inch chunks
• 3 cloves of garlic
• 1/2 can anchovies, minced (optional)
• Parmesan *

• *Available from Well Seasoned

Instructions:

1. For Dough: Make a well in the flour in a large bowl. Add the water to the well, and start whisking with a fork. Once the mixture becomes together, transfer on a floured surface and knead until smooth and elastic. Wrap in cling film and rest at least 30 minutes. Cut 100 gr chunks out of the dough. Roll into a uniform rope at a diameter of 1/2’’. Cut into 1/2’’ pieces also. Drag over a cavarolo board or work surface pressing with two fingers until it curls itself into a mini boat. Boil in moderately salted water around 2minutes or until they float. Serve with ragu.
2. For Ragu: Combine onion, garlic, carrots, leeks, celery, cloves and cinnamon in a large pot on medium heat with 100 ml olive oil and sauté until soft and vegetables are translucent. Add lentils. Deglaze with red wine, reduce by 1/2. Add water and cream and cook until uniform and pulpy around 2 hours on low heat. Fold in the crushed tomatoes, correct seasoning and cook further 25 minutes on low heat. Fold in the peas and the pasta.
3. For Salad: Preheat your oven to 375F. Toss the sourdough with olive oil, 1 clove of garlic zested and a generous pinch of salt. Transfer onto a baking sheet and cook in. The oven until nice and crispy around 12 minutes. Cut the romaine leaves into desired size. In a separate bowl whisk tahini, lemon juice, garlic, anchovies if using. Season with salt. Gently whisk in the olive oil very gradually until it forms an emulsion. Toss the salad leaves and the croutons in the dressing. Serve with grated Parmesan.

Prep Time: 30 Minutes

Cook time: 2.5 Hours

Use up some of your bread-making experiments with this foolproof Garlic Bread recipe.

Best Garlic Bread Ever

Serves 2-4!

Ingredients:

• 1 loaf of fresh French Bread
• 1/2 cup unsalted Butter, softened
• 2 tsp Well Seasoned Olive Oil*
• 3 fresh Garlic cloves, crushed
• 1/4 teaspoon kosher Salt*
• 3 teaspoon Well Seasoned Italian Seasoning*
• 1 tablespoon freshly chopped Italian Flat Leaf Parsley
• 1/4 cup freshly grated Parmesan cheese*
• *Available from Well Seasoned

Instructions:

1. Pre-heat your broiler to 500 degrees. In a small bowl, mix together the butter, oil, garlic and salt. Add the parsley and mix.
2. Cut the French bread in half; length-wise and generously spread the butter mixture on both halves.
3. Sprinkle the parmesan over the butter.
4. Place each half, butter-side up, on a cookie sheet and put on the middle rack of the oven.
5. Watch the bread constantly, being careful not to let it burn. Remove from oven, slice & serve.

Prep Time: 5 Minutes

Cook time: 5 Min

On Wednesday, May 6th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Missed the live session? We've saved it and now you can make along with Chef Helena any time!

Chef Helena will take you through making Rugelach cookies with assorted filling. Helena's video tutorial will take about 30 minutes, and while the recipe serves 24-48 cookies depending on size, you will need to chill the dough before you can bake and eat!!

Chef Helena’s Rugelach Cookies with Assorted Fillings

Ingredients:

• 1 cup butter
• 1 cup cream cheese, not flavoured
• 2 cups flour
• 1/3 cup sour cream
• Filling (1 cup approx.) see below for ideas, you can also mix and match or dream up some of your very own!
• *Available from Well Seasoned

Instructions:

1. In a food processor cream butter and cream cheese.
2. Add flour and mix until you have a rich dough.
3. Divide into 4 and roll out into a disk.
4. Cut the dough into 6-12 pieces like you would a pizza.
5. Place ¼ of the filling on the dough.
6. Watch as Chef Helena shows you how to roll up the pastry.
7. Repeat with the other 3 disks.
8. Place onto a parchment lined baking sheet and chill until firm in fridge or freezer.
9. Preheat oven to 375 and bake about 15 minutes. Remove to a wire rack and cool.

Here is what you will need to have on hand, set up ready to cook with Chef Helena::

• You will need a large cutting board with a wet towel under it
• Sharp chef knife or pizza cutter or beach scrapper
• Bowl for fillings
• 2 cookie sheets with parchment paper
• Oven mitts
• Cooling racks