Recipes

Galette Of BC Blueberries With Whipped Mascarpone

Ingredients:

• 250ml all purpose flour
• 10ml sugar
• 10ml salt
• 5ml cinnamon*
• 100ml lard or butter, very cold
• 500ml BC blueberries
• 15ml corn starch
• 15ml lemon juice*
• 10ml vanilla paste*
• 100ml sugar
• 1 egg yolk
• 100ml mascarpone, room temp
• 25ml heavy cream
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 350F.
2. For the dough; cut the butter or the lard into small pieces and rub with flour, salt and sugar mix until it is a sandy mixture. Add 10ml of cold water at a time until it comes together. Rest for 5 minutes.
3. Chop blueberries in half to expose the flesh. Toss with corn starch, lemon juice, vanilla and sugar. Roll out the dough to 1/4 inch thick on parchment paper about 12 inches in diameter. leaving a 2 inch on the perimeter of the dough, spread out the blueberry filling. fold the edge crinkled on top. Brush with an egg yolk, sprinkle with sugar and cook in the oven until the pastry is golden brown and the filling is bubbly.
4. In a stand mixer, or by hand whisk mascarpone with heavy cream until soft and fluffy.
5. Cool the galette to room temperature and serve with fluffy mascarpone.

Prep Time: 45 Minutes

Cook time: 10 Minutes

On Wednesday, July 29th 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 Roasted Vegetable Tart.

This recipe serves 4 people & it should take you about 40 minutes to prepare. You can serve this recipe with a crispy green salad or some fresh fruit

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

• Chef knife…if you are not allowed to use a knife, get someone to help you
• 2 Large bowls
• Parchment lined baking sheet
• Rolling pin
• 1 measuring cup
• A BBQ or grill

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 Roasted Vegetable Tart

Ingredients:

• 2 cups flour
• 2/3 cup butter
• 1 teaspoon salt
• Up to 12 tablespoon cold water
• 4 c seasoned grilled veg., eggplant, zucchini, mushrooms, peppers or any filling
• Optional: 1 cup caramelized onions
• Optional: ½ cup of any cheese you like

1. Preheat oven to 400.
2. In a bowl mix the salt and flour.
3. Cube the cold butter and place into the flour.
4. Use your fingers to squeeze the butter into the flour. While you are squeezing the butter with your thumb squeeze and push the butter away from you this will make the butter into thin shards.
5. Add water to form a ball.
6. Roll out dough and place onto parchment paper.
7. Place filling in the middle and watch as Chef Helena shows you how to fold the pastry. Bake until golden brown. Serve hot, warm to cold.

Prep Time: 40 Minutes

Cook time: 20 Minutes

We can't get enough of BC Blueberries. Watch our video of Angie whipping up a batch of this delicious dessert in the video below. #eatlocal #bcblueberries http://bcblueberry.com

Serves 6.

Blueberry Maple Crème Brûlée

Summer is here & dessert is served.

Ingredients:

• 2 cups (500 mL) whipping cream
• 1/2 cup (125 mL) Blueberry Maple Syrup
• 2 Eggs
• 2 Egg Yolks
• 1 tub Maple Syrup Cotton Candy
• Fresh BC Blueberries for garnish

Instructions:

1. In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.
2. In large measuring cup, whisk eggs & egg yolks until well blended. Gradually whisk hot cream mixture into egg mixture until blended.
3. Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.
4. Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.
5. Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Top with a generous amount of cotton candy. With your kitchen torch, torch the cotton candy until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden. Garnish with fresh, local blueberries.

Prep Time: 15 minutes + 3 hours refrigeration time to set

Cook time: 45 Minutes

This recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe over cold noodles, rice or any lettuce you like

What we are trying to do is have a base of lettuce, extra veggies for flavor, some protein and some thing of top that is crunchy and fun. Enjoy at once. You can even layer this salad in a mason jar, just put the dressing on the bottom, then lettuce and veggies, then chicken…when you are ready to eat, shake and eat. YUMMY!

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

• You will need 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
• Carrot peeler
• 4 tasting spoons
• Large bowl
• Small bowl
• 4 large soup plates or Asian style bowls

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 Chinese Chicken Salad

Ingredients:

• for Salad
• 1 cup plum sauce
• ¼ cup rice wine vinegar
• 2 tablespoon hoisin sauce
• Soya to taste
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1-2 teaspoons chili sauce, any brand you like
• for Chicken
• ¼ cup Japanese mayo
• ½ teaspoon white pepper
• Rice wine vinegar to taste
• 2 cup chicken or, shrimp, salmon, tofu, roast pork, beef, turkey, duck or any cooked protein
• 8 cups lettuce, salad mix, cabbage or any noodles
• 1 cup per person of Julienne vegetables and or fruit (ie: carrots, cucumber, daikon, snow peas, bean sprouts, peppers, water chestnuts, jicama, oranges)
• for Garnish (optional)
• ¼ cup toasted nuts
• 1 cup ready to eat Chinese noodles or fried wonton strips
• Sesame seeds for garnish

1. Mix first 7 ingredients in a bowl, adjust for taste this is your dressing for the salad
2. Place ¾ of this dressing into a bowl and leave ¼ in the mixing bowl
3. With ¼ of base dressing in a bowl, add mayo, pepper, rice wine vinegar, taste for seasoning, toss in protein
4. To assemble salad, place 2 cups per person of salad in a large wide bowl, top with julienne vegetables and top with ¼ of the dressing
5. Add the chicken and garnish with nuts, Chinese noodles and sesame seeds

Prep Time: 20 Minutes

Cook time: 30 Minutes

Serves 12.

The local fresh fruit bounty continues! Buy local!

BC Blueberry + Lemon Tart

Delicious BC Blueberries can be bough fresh in July through until the beginning of October, and are available frozen year-round. http://bcblueberry.com

Ingredients:

• Crust:
• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 cup butter
• 1 egg lightly beaten
• Filling:
• 3 eggs
• 1/2 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup ground almonds
• 3/4 cup fresh squeezed lemon juice
• 1/3 cup meted butter
• 3/4 cup fresh or frozen BC Blueberries

Instructions:

1. Method: Crust
1. Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. Mix well with hands until a smooth ball forms. Press into sides and bottom of a 9" (23 cm) flan pan with removable bottom. Prick pastry with fork.
2. Chill 1/2 hour. Bake at 375 F (191 C) on lower oven rack for 10-12 minutes. Cool.
2. Method: Filling
1. Whisk eggs, sugar, lemon rind, lemon juice, ground almonds, and melted butter.
2. Place fresh or frozen BC Blueberries in an even layer on bottom of cooled crust. Carefully cover with filling mixture and bake in heated over 375F (191C) oven, 30-35 minutes until filling is set.
3. Remove to wire rack and cool. Chill in a refrigerator until ready to serve.

Prep Time: 15 Minutes

Cook time: 45 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Spanish Frittata With Herbs And Watercress Salad

Yields: 4 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 tbsp 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. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
2. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated.
3. 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.
5. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 15 Minutes