Thursday, October 19, 2017

Vegan "Bolognese" (Carrot Walnut Sauce/Spread)


Vegan "Bolognese" (Carrot Walnut Sauce/Spread)

#becauseittastesgood

1 Lb trimmed and peeled carrots
2 yellow onions
4 Tbsp olive oil, plus more as needed
2/3 cup chopped walnuts
2 garlic cloves
pinch of cayenne or chili flakes
small handful of parsley leaves
2 tsp pomegranate molasses or 1 tsp balsamic vinegar
Salt and pepper to taste

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Thursday, October 12, 2017

Mackerel Tartar with Beets


Mackerel Tartar with Beets Recipe

#becauseittastesgood

1 Lb beets
1 Lb mackerel (raw fish safety info: https://youtu.be/62L_uqk26KE)
2 Tbsp minced red onion
2 Tbsp minced herbs (cilantro, parsley, dill, or tarragon)
2 tsp rinsed and minced capers
1 tsp grated ginger
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp whole grain mustard
toasted bread

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Thursday, October 5, 2017

The End of Authentic Food


What does it mean for a dish to be authentic?  Is the quest for authenticity the same as the quest for deliciousness?  How do you balance tradition and innovation?

Here is the SeriousEats tiramisu recipe that got me thinking about this topic: http://www.seriouseats.com/2017/06/how-to-make-the-best-tiramisu.html and here is their video: https://youtu.be/0FrTin1Bjkw

Please note that I haven't tried this recipe yet, but I agree with them on whipped cream.  I also use it in place of egg whites in my tiramisu.

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Thursday, September 28, 2017

Causa (Peruvian layered mashed potatoes)



Causa (Peruvian layered mashed potatoes)

Serves 6 - 8 as an appetizer 1.5 Lb Yukon gold potatoes Salt (I use 1 Tbsp Diamond Crystal Kosher salt. You'll need way less if using Morton's Kosher and even less if using table salt) 2 Tbsp freshly squeezed lime juice 1/3 cup mayo 2-3 Tbsp Aji Amarillo Paste http://amzn.to/2k12xNy Salsa: 1 medium tomato 1 Tbsp minced red onion 1 Tbsp minced cilantro 2 tsp fresh squeezed lime juice 1 tsp olive oil salt to taste Seared Arctic Char: https://youtu.be/RJV5mW8CiPk Spanish Garlic Shrimp: https://youtu.be/BiUh6AdxVoI Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitche... TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/

Thursday, September 21, 2017

Peruvian Ceviche



Peruvian Ceviche and How to make Leche de Tigre

#becauseittastesgood

Serves 4
1/4 red onion, thinly sliced 1/4 bell pepper (or a vegetable of your choice), finely diced 1 plum, finely diced (or a fruit of your choice) 1-2 Tbsp minced cilantro minced fresno chili to taste (or a chili of your choice) 1/4 - 1/2 tsp microplane grated ginger 1/4 - 1/2 tsp microplane grated garlic 1 Lb branzino or fluke, sliced into bite size pieces 1/4 cup freshly squeezed lime juice Salt to taste Drizzle of olive oil Sweet potato chips or some other crunchy accompaniment How to serve raw fish safely: https://youtu.be/62L_uqk26KE Lemon and Lime Juicer: https://www.amazon.com/dp/B00YBP918M?... Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitche... TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/