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

Tonight, we also featured a BC Wine from Black Cloud called Altostratus that will pair well with the Paella Deniz made. All customers get free delivery with $100 purchase but our customers will also get a 15% discount with the promo code WELLSEA20 at the checkout. www.blackcloud.ca. Order now and save! Our tasting notes are included at the bottom of the recipe.

Paella and Heirloom Tomato Salad with Basil

Yields 2 portions (salad serves 6). Originally presented live as our second ever Cook-Along live class on May 14th at 5:30 PM on Facebook Live.

Ingredients for Paella:

• 1 medium onion, finely diced
• 10ml smoked paprika*
• 2 cloves of garlic, minced
• 1 Serrano chili, sliced
• 50mL dry white wine
• 30gr dry chorizo, sliced or cubed
• 1 red bell pepper, cubed
• 1/4 cup peas
• 100 gr white fish, cod, halibut etc., diced
• 250 gr clams, cleaned
• 2gr Spanish saffron*
• 10 ml lemon juice
• 1 lemon
• 15 gr parsley, chopped
• 1 stalk green onion, sliced
• 1 cup short grain rice
• 800 ml paella stock, hot
• Well Seasoned Olive Oil*

Ingredients for Salad:

• 2 good quality, large and ripe tomatoes, sliced
• 3 leaves of basil
• 1 garlic clove, minced
• 20ml lemon juice
• 20ml Well Seasoned olive oil *
• Salt to taste *

• *Available from Well Seasoned

Instructions:

1. For Paella: Sauté sausages, chilies and garlic in olive oil until lightly coloured. Add onions, garlic, smoked paprika and cook until soft and translucent. Add white wine, saffron and cook until almost reduced by half. Add the rice, spread out evenly and carefully add the stock until it covers the rice. Cook on medium low heat, covered around 12 minutes or until the rice is %90 cooked. Uncover and add the fish, shellfish, peppers, peas, lemon juice and herbs. Cover and cook until the rice starts crackling in the bottom of the pan, and the seafood is cooked through. Serve immediately from the pan with lemon wedges.
2. For Salad: Combine everything in a bowl one hour prior to serving, and let it marinade. Serve with its juices and all.

Tasting notes for Black Cloud Altostratus:

Just a hint of caramel starts things off in the nose joined quickly by cream cherry and spice. The palate pulls together Bing cherry, pepper and raspberry with a mossy earthiness that resonates through the finish. The tannins and acid are balanced and support an integrated structure. Enjoy with moderately flavoured creamy cheeses, lamb without complicated sauces, small game, duck and exotic mushrooms dishes.

Prep Time: 30 Minutes

Cook time: 60 Minutes

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