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Cook Along with Chef Tessa: Orange-cello

November 10, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features six excellent Spirit recipes that are perfect for the Holidays!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Orange-cello

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 5 oranges
  • 2 cups of vodka
  • 1 3/4 cup water
  • 1 cup sugar

Instructions:

  • Using a vegetable peeler, remove the peel from the oranges, ensuring to remove as much of the white pith from the peel as possible
  • Steep the orange peels in the vodka for 4 days
  • On the 4th day, prepare the syrup by placing the sugar and water into a small pot over high heat. Bring to a boil and cook for 2 minutes. Remove from heat, pour overtop the steeped vodka and strain. Allow to cool and refrigerate.

Prep Time: 5 minutes

Cook time: 10 minutes, plus 4 days

Yield: 2 cups

Cook Along with Chef Tessa: Cranberry Ginger Gin

November 10, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features six excellent Spirit recipes that are perfect for the Holidays!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Cranberry Ginger Gin

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 cup cranberries, fresh
  • 1 tbsp ginger, slice
  • 1 lime, zested
  • 2 cups Gin

Instructions:

  • In a food processor, pulse together the cranberries, ginger and lime. Add to a large jar, then pour atop the gin. Age for 1-3 days, then strain and keep refrigerated

Prep Time: 5 minutes

Cook time: 5 minutes

Yield: 2 cups

Cook Along with Chef Tessa: White Chocolate Liqueur

November 10, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features six excellent Spirit recipes that are perfect for the Holidays!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

White Chocolate Liqueur

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 4oz white chocolate
  • 1/3 cup 35% cream
  • 1/3 cup whole milk
  • 1 tbsp vanilla extract
  • 3 tbsp sugar
  • 1 cup vodka

Instructions:

  • In a small pot, bring the white chocolate, cream, milk, vanilla extract and sugar onto medium high heat until melted and combined. Whisk well. Remove from heat and allow to cool.
  • Once cooled, pour into a jar and add the vodka. Shake well to combine. Refrigerate for 1-3 days prior to use.

Prep Time: 5 minutes

Cook time: 25 minutes

Yield: 2 cups

Cook Along with Chef Tessa: Moroccan Couscous

November 03, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features two amazing Moroccan recipes that are perfect for any Fall evening!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Moroccan Couscouse

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 cup couscous
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 cups vegetable or chicken stock
  • 1/4 raisins
  • 1/4 cup dried apricots, sliced
  • 1/2 cup sliced almonds, toasted
  • 2 tbsp cilantro, chopped
  • 1 tbsp mint, chopped
  • 1 lemon, juice and zest
  • Olive oil
  • Salt and pepper, to taste

Instructions:

    • Heat a saucepot over medium heat and coat the bottom with olive oil. Add the onions, garlic and spices. Cook until the onions are translucent, about 5 minutes. Make sure to stir often to not burn the spices.
    • Add the stock to the pan and bring to a boil. Once the stock is boiling, remove from heat and stir in the couscous. Cover and allow to sit for 10 minutes, or until couscous has fully absorbed the stock.
    • Remove the lid and fluff the couscous with a fork. Add the almonds, raisins, apricots, chopped parsley and mint, lemon juice and zest and season with salt and peppper to taste.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 4 servings

Cook Along with Chef Tessa: Chicken, Apricot & Green Olive Tagine

November 03, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features two amazing Moroccan recipes that are perfect for any Fall evening!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Chicken, Apricot & Green Olive Tagine

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 8 chicken thighs, boneless and skinless
  • 2 tbsp all purpose flour
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/8 tsp saffron threads
  • 5 cloves of garlic, minced
  • 1 yellow onion, sliced
  • 1 1/2 cups of chicken stock
  • 1 tbsp honey
  • 2 cups green olives, pitted
  • 1/2 cup dried apricots, halved
  • 1 lemon, juice and zest
  • Cooking oil
  • Salt and pepper to taste

Instructions:

  • On a plate, combine the all purpose flour with a generous sprinkle of salt and pepper. Using paper towel, pat the chicken thighs dry and then dredge in the seasoned flour. Set aside.
  • Place a medium sized pot or high heat and coat the bottom with cooking oil. Once hot, place the dredged chicken thighs into the hot pan and sear until golden on all sides, approximately 1 minute per side. Remove from the pan and place onto a plate and set to the side. Turn the heat down to medium.
  • Remove any excess fat from the pan., leaving behind approximately 2 tbsp of fat. Add all the spices to the pan and toast quickly, stirring constantly to ensure they do not burn, about 1 minutes. Once the spices are fragrant, add the sliced onion to the pan and continue to cook for 2 minutes. Add the garlic and cook for an additional 2 minutes.
  • When the onions and garlic are softened, deglaze the plan using chicken stock. Add the honey and bring the liquid up to a simmer. Once simmering, add the chicken thighs back into the pot and cover, turning the heat down slightly. Allow to simmer for 30 minutes.
  • Remove the lid and add the olives, apricots and lemon juice. Allow to simmer for an additional 5 minutes. Adjust seasoning as required.

Prep Time: 10 minutes

Cook time: 45 minutes

Yield: 4 servings

Cook Along with Chef Tessa: Pistachio & Rosewater Baklava

November 03, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features two amazing Moroccan recipes that are perfect for any Fall evening!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Pistachio & Rosewood Baklava

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 1/4 cup pistachios, shelled
  • 1 cup butter, unsalted
  • 1 pkg Phyllo Pastry
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 tsp rosewater
  • 1/2 lemon, juice and zest

Instructions:

  • Preheat oven to 400F.
  • In a food processor, pulse the pistachios in 2 second intervals until coarsely ground.
  • In a small pot over medium heat, melt the butter and allow to cook until a white foam forms atop and the milk solids fall to the bottom of the pot. Gently remove the milk foam from the top and slowly pour the rest of the unmelted butter into a small bowl. Be careful to leave behind the milk solids that have accumulated at the bottom of the pot.
  • Brush the inside of an 8x8 pan with some of the clarified butter. Set aside.
  • Cut the phyllo sheets in half and cover with a lightly damp towel.
  • To assemble the baklava, place 1 piece of phyllo on the bottom of the baking pan, then brush with clarified butter. Place another piece of phyllo atop and continue the process until halfway up the pan.
  • Leaving 2 tbsp of pistachios behind, spread the pistachios into an even layer then continue layering the baklava with the remaining phyllo and clarified butter.
  • Once fully layered, cut the baklava into 24 pieces. Brush top with clarified butter and remaining pistachio, then place into the oven and bake until golden brown, approximately 45 minutes to an hour.
  • While the baklava is cooking, prepare the syrup by combining the sugar and water in a small pot and bring to a boil. Allow to cook for 10 minutes and then add the rosewater as well as the lemon juice and zest. Remove from heat and allow to cool.
  • Once the baklava is cooked, reheat the syrup and pour atop the baklava. Allow to cool to room temperature and serve.

Prep Time: 15 minutes

Cook time: 60 minutes

Yield: 4 servings

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