Recipes

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.

Gnocchi with Truffle and Wild Mushroom

Originally presented as a Cook-Along live class on June 9th at 5:30 PM on Facebook Live.

Ingredients for Gnocchi Dough:

• 1.5lb Russet Potatoes
• 1 Cup AP Flour + more for dusting and rolling
• 2 Whole Eggs
• Fresh Grated Parmesan Cheese
• Salt & Pepper to taste

Ingredients for Sauce:

• 1 Small Shallot, Minced
• 2 Cloves, Local Russian Garlic, Minced
• 1 Cup(ish) Heavy Cream
• ½ Cup Chicken Stock*
• 6 Brown Mushrooms, ¼’’ slices
• 1 bunch Oyster Mushrooms. Torn into ¼’’ pieces
• ¼ Cup Dry White Wine
• ¼ TSP White Truffle Oil*

Ingredients for Garnish:

• 1TBSP Chives
• Salt
• Fresh Cracked Pepper
• Parmesan Ribbons
• Well Seasoned Olive Oil
• *Available from Well Seasoned

1. Start by peeling your potatoes and cutting into 1” chunks, placing into a pot of water as you go. Bring to a boil and cook the potatoes until just past fork tender and then drain off all the excess water. Pass the potatoes through a food mill or ricer onto a clean counter. Add your egg, cheese, & seasoning and start to mix with your hands. Be careful, the mixture will be hot. Mix, adding in some flour, until you bring your dough together in a cohesive dough. Cover with a towel to keep it warm.
2. Cut off a portion of dough and roll into a log, approx ½” thick, and then cut into ½’’ pieces. Drop these into a pot of boiling water, cook until just floating, and then place into ice water to stop cooking. Let cool, drain and reserve on the side.
3. In one large skillet, start by cooking the brown mushrooms in oil. In a 2nd large skillet add some oil, let heat up and then add in the drained-off gnocchi. Sauté the gnocchi until golden brown, then remove and set aside until the sauce is done.
4. Meanwhile, continue cooking the mushrooms until they just start to colour, and remove from the pan. Add in a touch more oil, and the oyster mushrooms, sauté for 2 mins then add the brown mushrooms back to the pan and a nub of butter.
5. Add in the minced shallot and garlic, sauté for another 1-2 minutes, cooking just to remove the raw onion and garlic, but not to add any colour. Deglaze white wine, reduce for a minute and add in your chicken stock. Continue to simmer for a minute and then add your heavy cream. Stir the sauce and cream together and reduce until thickened over medium heat for 2-4 minutes. Once thickened, add in the hot crispy gnocchi, toss together with some parmesan cheese and the truffle oil.
6. Place onto a platter, add the extra virgin olive oil, parmesan ribbons, chopped chives and serve.
7. Enjoy!

Prep Time: 60 Minutes

Cook time: 20 Minutes

On Wednesday, June 10th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.

Chef Helena’s Sweet and Sour Meatballs

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta. Today, we are going to serve it over rice.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Box grater
• 1 pot with lid for rice
• 1 pot
• Bowl for meatballs
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for meatballs
• Spoon for rice

Ingredients:

• 1-pound ground pork/chicken/beef or any ground meat
• 2 eggs
• 1-teaspoon salt*
• 1 medium onion grated
• ½ cup breadcrumbs
• Pinch of black pepper
• 2 cups ketchup*
• 1-cup ginger ale or 7 cup
• 2 cups basmati rice*
• 4 cups water
• Pinch salt*
• *Available from Well Seasoned

Instructions:

1. In a large bowl, combine the meat, eggs, salt, onion, breadcrumbs and pepper.
2. Mix it well.
3. Scoop out by the spoonful and roll into approximately 24 balls – place them on a sheet pan.
4. Meanwhile, in a large pot bring ketchup and ginger ale to a simmer. Gently place the meatballs into sauce and simmer for 20 minutes.
5. While that is cooking, make rice. In a pot with a tight-fitting lid, combine the ring rice, water and a pinch of salt. Bring to a boil and stir it. Reduce the heat to very low and put the lid on. Allow it to cook for 8-12 minutes, you will need to check it for doneness.
6. When the meatballs & rice are both fully cooked. Place a portion of the rice on each plate and top with 6 of the meatballs. Serve and enjoy.

Prep Time: 20 Minutes

Cook time: 40 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. 

Nashville Hot Chicken with Cayenne Glaze, Buttermilk Biscuits, Pickles and Honey Garlic Butter

Yields: 2 portions. Originally presented as a Cook-Along live class on June 4th at 5:30 PM on Facebook Live.

Ingredients for Chicken:

• 2 Bone-in Chicken Leg and Thigh Quarter, Skin On
• 100 ml Chicken Spice Mix; Onion Powder, Garlic Powder, Smoked Paprika, Ground
• Coriander, 25 ml each
• 300 ml Buttermilk
• Clean frying oil 2L
• 50 ml Cayenne Pepper
• 500 ml All Purpose Flour, or Next Jen GF Chicken Frying Mix
• Favourite Pickle Slices

Ingredients for Honey-Garlic Butter:

• 100 ml soft butter
• 30 ml honey
• 2 garlic cloves, puréed
• Pinch of kosher salt

Ingredients for Grandma's Buttermilk Biscuits:
Yields 8 biscuits.

• 3 cups all purpose flour
• 150 ml cold butter, grated or cut into small cubes
• 30 ml baking powder
• 3 sat all’s green onions, sliced
• 15 ml sugar
• 7 ml salt
• 265 ml buttermilk, or homo milk
• 2 egg yolks
• 15ml milk

Instructions:

1. Method for Chicken: Sprinkle chicken pieces with kosher salt, and rest for 2 hours. Combine with buttermilk and 50ml spice mix, and rest at least 4, or up to 24 hours. Start heating oil in a large pot and bring it up to 325F. Combine the remaining chicken mix with flour. Add 100ml buttermilk and mix coarsely until there are some lumps. Pull a chicken leg from the marinade, drain excess and dredge in flour mix until really well coated. Transfer both chicken pieces to the hot oil and fry around 300F until the internal temperature reaches up to 155F, around 16-18minutes. Transfer to a cooling rack. Take 100ml of the hot oil and pour over cayenne. Dip the chicken to coat while the oil is still hot and return to cooling rack, serve with biscuit, butter.
2. Method for Honey-Garlic Butter: Combine.
3. Method for Buttermilk Biscuits: Preheat your oven to 375F, fan on. In a large bowl, combine butter, sugar, baking powder, salt in a large bowl. Mix until it looks sandy with butter lumps. Add buttermilk, and green onions, bring the dough together and transfer onto a work surface. Knead the dough gently by folding and rolling out with a rolling pin. Cut into 8 equal squares. Brush with egg wash and bake until golden brown.

Prep Time: 2-4+ hours (marinade), 60 Minutes

Cook time: 30 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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Craig and follow along on your own schedule.

Steak & Chimichurri with Grandpa’s Potatoes

Yields: family style dinner for 2-4 guests. Originally presented as a Cook-Along live class on June 2nd at 5:30 PM on Facebook Live.

Ingredients for Steak:

• 31 pc Flank Steak
• 2-3 tbsp Sebastian & Co Charcoal Steak Rub

Ingredients for Chimichurri Sauce:

• ½ bunch Cilantro leaves
• ½ bun Parsley leaves
• ½ bunch Oregano leaves
• 5 Mint leaves
• 1 Green Onion
• 6(ish) Garlic Cloves
• Salt & Pepper
• ½ cup approx. Well Seasoned Olive Oil
• 3 tbsp Red Wine Vinegar
• ½ a fresh Jalapeños or 1 Fresnco Chilli (the tiny red ones beside the jalapeños usually)

Ingredients for Grandpa’s Potatoes:

• 1 ½lbs Local Warbara Potatoes
• ½ Medium white onion
• 5-6 cloves of whole Garlic
• 3 tbsp Canola (or a neutral) oil
• 1 pkg Lipton onion dry soup mix
• 1 tbsp of Butter
• 1 tbsp Chives (at the end)

Ingredients for the Vegetable:

• BBQ Local Radishes
• Canola Oil
• Salt and Pepper

• *Available from Well Seasoned

Instructions:

1. Prep your steak:: Start by patting your steak dry and removing all the excess juice. Sprinkle the dry rub onto the steak and set to the side.
2. Grandpa’s Potatoes: Dice potatoes into ½ inch cubes and slice the ½ onion, and add them into a large bowl. To this, add in the garlic cloves, onion soup mix, oil, and then season with salt & pepper. Mix together really well. To cook them, you will need to make a foil packet. Tear off a piece of tin foil approx. 18’’ long. Place the potatoes down the centre in an even row. Grab the foil and fold it over creating a sealed pocket. Fold in the ends. Repeat this process so your potatoes are double wrapped. Place onto the BBQ in the middle of the grill, cook for approx 20-25mins, flipping halfway for even cooking.
3. Chimichurri Sauce: For the sauce, grab a medium sized bowl. Start but finely chopping all of your herbs and green onion, and adding them to the bowl. Then add in the garlic & chili. The garlic and chili are strong in flavour, so start with a few and then add more while tasting. Make sure you wear gloves while working with the chili. It is quite hot and if you rub your face or eye, it won’t feel good (trust me, I’ve done this a few times). Add in the vinegar, mixing and then adding in the olive oil. Stir to mix like a thicker loose paste. (You can also combine all the ingredients and use a hand blender, blender or robox coupe and pulse until the same consistency, adjusting your oil as needed with a little more or less).
4. Roasted Radish: Cut radishes in half, toss with salt and pepper, a little bit of oil, and set to the side until ready to grill.
5. Get grilling: Now to grill your steak. Heat your BBQ to the highest heat. Add on your steak and let it cook. For a medium rare steak, depending on how thick, you're going to cook for approx. 4-6minutes per side, turning half way. Once you flip your steak, add your radishes on the side and grill, flat side down.
6. Once the steak is done, remove for the heat let your steak rest for approx. 10 mins. This will allow the meat to rest, relax and have better chew when you cut it.
7. Remove the potatoes from the BBQ, cut open the packet and sprinkle with chives, add the radishes to your dinner platter, slice your steak, add the chimichurri and dinner is served.

Prep Time: 30 Minutes

Cook time: 45 Minutes

On Wednesday, June 3rd from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.

Chef Helena’s Gnocchi

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

You can serve this recipe with any sauce. Today we are making it with sage butter. First wash your hands for 20 seconds. Second, measure everything out so that you are ready to start cooking along. NOTE: Have the potatoes boiled and ready to mash when the show start, step #1! Watch as Chef Helena organizes the ingredients.

Tools you will need:

• LARGE cutting board with a wet towel under it or a clean surface to make gnocchi on
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• 1 med pot to boil the potatoes and 1 large pot to make the gnocchi
• A ricer or a hand held mixer
• 1 wooden spoon
• 3 parchment lined cookie sheets, 2 for raw gnocchi and 1 for cooked
• A slotted spoon
• 1 nonstick frying pan
• A ricer or a hand held mixer
• 2 tasting spoons
• 4 dinner plates
• Tongs

Ingredients:

• 2 potatoes, medium size
• 2 cups flour, more flour if needed
• 1 egg
• Salt and pepper for gnocchi and sauce
• ½ cup butter
• ½-1 cup Fresh sage leaves, whole
• *Available from Well Seasoned

Instructions:

1. Place potatoes into a large pot with salt and bring to a boil, boil until tender…Drain, cool and mash with a fork or potato masher, ricer or hand held mixer. PLEASE HAVE THIS DONE BEFORE THE LIVE STREAM STARTS.
2. Combine mashed potato, flour & egg in a large bowl or on a cutting board, add more flour to make a dough. Knead until dough forms a ball. Divide into 4 balls and shape dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi & cook for 3 to 5 minutes or until gnocchi float to the top; drain and serve. Taste to make sure they are not raw.
4. To make sauce, melt butter in a frying pan, add in fresh sage, toss cooked gnocchi in the butter and season with salt and pepper or you can just use a light tomato sauce, taste one to make sure seasoning is correct. Serve immediately.

Prep Time: 30 Minutes

Cook time: 10 Minutes