Recipes

We're at peak BC strawberry and cherry season! Get those fresh berries while you can and top this week's desert with fresh fruit or boil down the riper, less attractive fruit into a compote! Raspberries should start to appear locally next week too!

Mascarpone and Classic Vanilla Panna Cotta

We like serving Panna Cotta in individual ramekins or martini glasses - this way there’s no pressure to unmold them cleanly, and they are easy to serve. Individual bowls are great for deck parties and distance picnics too - they are easy to eat while standing. They also look great served in Chinese soup spoons for a reception!

The recipe works with or without the mascarpone (the recipe quantities do not change if you omit the mascarpone). We also like to change this recipe up with Pure Maple Syrup and BC Blueberries when they are in season. The Panna Cotta truly is a great, versatile recipe that every chef should have in their pocket.

Ingredients:

• 1 tbsp plain gelatin
• 1 L half & half or 18% coffee cream
• 1/2 cup mascarpone
• 1/4 cup honey*
• 1 Tbsp. sugar
• 1 tsp. Pure Vanilla Extract, Madagascar vanilla bean paste, or a vanilla bean*
• Fresh BC Strawberries, Cherries and Raspberries
• *Available from Well Seasoned

Instructions:

1. Pour about a cup of the cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften.
2. Set the pot over medium heat and stir, without letting the cream boil, until the gelatin is completely dissolved. This should take 2-3 minutes. (If you are using a whole vanilla bean, cut it in half lengthwise using the tip of a sharp knife and scrape the seeds out and add it to the cream, along with the scraped pod.)
3. Add the rest of the cream, the mascarpone in spoonfuls, the honey and sugar and cook for another 5 minutes, until the mascarpone is melted and the sugar is completely dissolved. Remove from heat and stir in the vanilla.
4. If you used a vanilla bean, remove the pod. Pour the mixture into individual wine glasses, small dishes or ramekins. (If you want to unmold them onto a plate to serve them, spray the ramekins with nonstick spray first.) Put them in the fridge for at least 2 hours, until set.
5. Serve in the bowls or unmolded onto a small plate and topped with fresh or puréed berries. Serves about 8.

Prep Time: 120 Minutes (time for dessert to set)

Cook time: 10 Minutes

Pan Roasted Bear Scallops With Morels And Peas

Yields: 2 portions.

Ingredients:

• 6 large great bear Great Bear Scallops, shucked and cleaned
• 100 gr of fresh morels, cleaned and sliced
• 50 ml spring peas, shucked
• 50 ml snap peas, strings removed
• 50 ml snow peas, strings removed
• 10 sprigs of pea greens
• 100 ml butter
• 30 ml sherry vinegar*
• 2 garlic cloves, minced
• 50 ml dry white wine
• 2 shallots, finely diced
• 5 sprigs of fresh thyme
• *Available from Well Seasoned

Instructions:

1. Season the scallops lightly with salt and let it rest. In a large pan sauté shallots, garlic, thyme with half the butter until soft with no colour. Deglaze with sherry and add morels, cook for 2 more minutes, season with salt, add white wine, cook for 1 minute. Keep warm.
2. In a separate pan heat up grape seed or a neutral oil until it lightly smokes. Sear the scallops on one side for about 2 minutes without touching it. Flip the scallops carefully and add the remaining butter into the pan, turn off the heat and baste with foaming butter for 20 seconds. Also please turn the heat back on the morel on high. Add snap peas, snow peas and the shucked peas, sauté for 2 minutes or until the peas are cooked, correct seasoning. Transfer the pea-mushroom mix on a plate. Add scallops and lightly drizzle the brown butter from the scallop pan. Garnish with pea greens and serve.

Prep Time: 20 Minutes

Cook time: 20 Minutes

Great Bear Scallops: Motoyaki W/Bitter Greens, Miso And Yuzu

Yields: 2 portions.

Ingredients:

• 4 large (u-10/12) fresh Great Bear Scallops, shucked and cleaned, shells scrubbed clean
• 1 shallot, finely minced
• 100 ml dandelion, or arugula, chopped
• 100 ml radicchio, sliced thin
• 100 ml belgian endive, sliced thin
• 10 criminal mushrooms, chopped
• 100 ml mayonnaise
• 15 ml miso paste*
• 15 ml yuzu juice, or lime*
• 1 clove of garlic
• 30 ml butter
• 50 ml panko bread crumbs*
• *Available from Well Seasoned

Instructions:

1. Heat your oven to 400F. Sprinkle the scallops lightly with salt and let it sit for 5 minutes. In a medium sized pan sauté shallots and garlic until translucent, add all the chopped mushrooms and greens, season with salt and pepper, cook until all the moisture has evaporated around 3-4 minutes. In the meantime, in a small bowl mix miso paste, yuzu and mayonnaise until combined. chill the cooked mushroom mix on a metal sheet pan. In a small pan, melt the butter and add pinko, cook on medium heat until crispy and golden around 5 minutes. To assemble, put a spoonful of mushroom mix in the bottom of the scallop shell. sit the scallop on top and cover with mayonnaise. Cook until slightly bubbly and hot, approximately 6-7 minutes. You can caramelize the top with a kitchen torch before serving if desired.

Prep Time: 20 Minutes, allow time to chill mushroom mix

Cook time: 15 Minutes

Great Bear Scallops: Marinated Scallops W/Daikon, Chiles, Nuoc Cham

Yields: 2 portions.

Ingredients:

• 4 large (u-10/12) fresh Great Bear Scallops, shucked and cleaned
• 15 ml cilantro leaves
• 5 ml grated ginger
• 15 ml fish sauce
• 1/2 lime, juice
• 3 ml sugar
• 5 ml jalapeño, minced
• 1 garlic clove, minced
• 1/4 cup of daikon radish, sliced thinly on a mandolin

Instructions:

1. Slice scallops in half horizontally and lightly season with salt. In a bowl, mix fish sauce, sugar, lime, jalapeño, ginger, garlic and whisk until well combined. Transfer everything in a small bowl and marinade for 10 minutes. arrange on a serving plate and garnish with cilantro leaves.

Prep Time: 25 Minutes

Cook time: 0 Minutes

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.

Thai Noodle Salad with Chef Craig

Originally presented as a Cook-Along live class on June 23rd at 5:30 PM on Facebook Live.

Ingredients for dressing:

• Zest of 1 Orange, ½ Orange juiced
• 1 tsp Dijon Mustard
• 2 tsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Sesame Seeds
• 1 tbsp Fresh Cilantro
• 1 tsp fresh grated ginger (or more)
• ½ tsp sambal chili paste

Ingredients for Salad:

• ½ pkg of Rice Noodle, cooked to package instructions
• 6 Fresh Mint Leaves, torn
• ¼ cup Fresh Cilantro, chopped, loose packed
• ½ cup Green Onions, chopped
• ½ cup fresh snow or snap peas, chopped
• ½ cup Kale, chopped
• ½ cup Red Cabbage, chopped
• ¼ Jalapeño, chopped
• 1 can Mandarin Oranges
• ¼ cup nuts (peanuts or cashews), chopped
• *Available from Well Seasoned

1. For Salad: Mix all together to combine.
2. For Dressing: Toss all ingredients, add dressing, toss again. Serve with seared tuna.
3. For Seared Tuna: Season the tuna generously with salt and pepper. Heat a pan over medium-high heat with 2 tablespoons of oil. Place tuna in the hot oil and sear for 1 minute on each side.

Prep Time: 20 Minutes

Cook time: 15 Minutes

On Wednesday, June 24th 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 favourite family recipes for delicious Butter Chicken with Naan Bread.

This was presented live as a Kids Cook-Along live class on June 24th at 11:30 AM on Facebook Live.

This recipe serves 4 people & it should take you about 30 minutes to prepare.

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 chefs’ knife
• Rolling pin
• 1 non stick frying pan
• 1 pot
• 1 wooden spoon
• 1 tong
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for sauce
• 2 tasting spoons

You can serve this recipe over pasta, rice or with naan bread (recipes below). 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 Butter Chicken

Ingredients for Chicken:

• 2 tablespoons Well Seasoned Olive Oil*
• 2-4 tablespoons vegetable oil
• 1 lb. chicken breasts, large diced
• 1 yellow onions, roughly chopped
• 3 tablespoons chopped ginger
• 6 garlic cloves, crushed

Ingredients; The Spices:

• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon cardamom

Ingredients for Sauce:

• 1 – 28-ounce can or crushed or diced tomatoes
• 1 cup whipping cream
• 2-4 tablespoons sugar
• 1-2 teaspoons salt, to taste or chicken stock powder

Ingredients for Bread:

• 2 teaspoons Active dry yeast
• 2 tsp. Sugar
• 1 cup Warm water (110 degrees F.)
• 1 teaspoon Salt
• 2 cups flour
• Butter or oil for the top

Instructions:

1. For the Sauce:

• Heat oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts and cook, stirring frequently, until they are cooked through and no longer pink, remove from pan
• Add the remaining tablespoons of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
• Mix all the spices together in a bowl
• Add in all the spices into the frying pan with onions, garlic and ginger, fry 30 seconds
• Add in tomatoes, cream, sugar and salt, simmer about 10 minutes
• Add back the chicken and simmer 5-10 minutes until thick, serve with Naan bread
• For the Bread:

• Dissolve the yeast & sugar in warm water.
• Put flour and salt, in a bowl
• Add yeast mix
• Knead until smooth about 5 min, on a floured cutting board
• Place in bowl and let proof until doubled (10 minutes to 1 hour)
• Remove from bowl & punch down and shape, let rise 10 minutes
• Preheat a frying pan and place into frying pan and cook one side, flip and cook the other side
• When done brush with butter or oil
• NOTE: The longer you let the dough rise the fluffier your naan will be.

Prep Time: 30 Minutes

Cook time: 30 Minutes