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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

Late Summer Foil Pouch Series: Caprese Chicken

August 07, 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!

Caprese Chicken

You can’t get whole lot quicker or easier than this. The cherry tomatoes fresh from your patio planters are going to be SO great in this dish! Store bought pesto works great if you don’t have any homemade but don’t leave out the fresh basil garnish, it really elevates this dish! You can leave the chicken breast whole if you prefer, just adjust to the cooking time and don’t forget your digital thermometer – that is the only way to be sure the meat is fully cooked and not overcooked!

Ingredients:

  • 4 boneless, skinless chicken breasts, butterflied
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup your favourite pesto
  • 12 fresh cherry tomatoes, halved
  • 4 ounces fresh mozzarella cheese, cut into 4 slices
  • ¼ cup basil leaves, chopped

Instructions:

  1. Preheat your BBQ to medium, about 375F.
  2. Cut four sheets of foil, about 12-inches long. Add chicken to the center of each foil; season generously with salt and pepper, to taste. Top chicken with pesto, tomatoes and mozzarella.
  3. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets on the grill and cook until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15 minutes (depending on how thick your chicken is).
  4. Remove from the grill, carefully open the foil pouches & sprinkle with basil.

Prep Time: 25 Minutes.

Cook time: 15 Minutes

Cook Along with Chef Deniz: Spanish Frittata with Herbs and Watercress Salad

August 06, 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 3 recipes tonight for his Sablefish 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.

 

Spanish Frittata with Herbs and Watercress Salad

Yields: 2 portions.

Ingredients:

  • 1/2 lbs potatoes, roasted until soft and lightly browned
  • 1/2 leeks, white parts sliced only
  • 3 cloves of garlic
  • 10 gram each of Italian parsley, dill, green onions, chopped coarse
  • 8 large eggs
  • 1/2 tblsp fennel seeds
  • 300 ml of heavy cream
  • 1 bunch watercress, cleaned and trimmed
  • 10ml sherry vinegar
  • 1 lemon, juiced
  • Olive oil
    • *Available from Well Seasoned

Instructions:

  1. Preheat your oven to 400F.
  2. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
  3. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
  4. Once cooked, chill slightly and tip onto a serving plate. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 25 Minutes

Cook Along with Chef Deniz: Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

August 06, 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 3 recipes tonight for his Sablefish 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.

 

Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

Yields: 2 portions.

Ingredients:

  • 2x 6oz sablefish fillets
  • 100 mL miso paste
  • 50 mL maple syrup
  • 50 mL sake
  • 1 lime, juiced
  • 100 mL butter x2
  • 6-7 small violet turnips
  • 25 mL chives or green onions, finely sliced
    • *Available from Well Seasoned

Instructions:

  1. Heat your oven to 300F. Combine miso paste, maple syrup, sake and lime juice. In a pan brown 200 ml of butter until it is golden colour and very fragrant. Spare 1/2 the butter and whisk in the miso mixture until it well combined and smooth. Lightly season the sablefish and rest for 5 minutes. Transfer the fillets on a baking tray and cover with miso sauce. Bake around 10 minutes or until the fish is flaky and cooked.
  2. Meanwhile, heat up the spared brown butter, cut the turnips in half and season with salt. roast the turnips in butter until they are warmed up about 3 minutes. Serve with sablefish and chopped chives.
  3. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth.
  4. Season with salt and pepper. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 20 Minutes

Cook time: 35 Minutes

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