Wednesday, August 16, 2017

What is Helen Bringing to France? (or How to Fly with a Knife)

Thursday, August 3, 2017

Seared Striped Bass (the Secrets Restaurants Won't Tell You)


How to Cook Seared Striped Bass with Super Crispy Skin (Recipe) 

#becauseittastesgood

For each serving: 
6-8oz striped bass with skin
2 tsp oil (canola, grapeseed, of some other oil for high heat)
1 tsp butter (optional)
Salt to taste

Optional accompaniments:
Romesco Sauce: https://youtu.be/vEqjGsGWXwk 
Snow Peas: https://youtu.be/FKae4PW-3i4

Support my channel
https://www.patreon.com/helenrennie

My cooking classes in the Boston area:
http://www.helenrennie.com

FACEBOOK: https://www.facebook.com/HelensKitchenCooking/
TWITTER: https://twitter.com/HelenRennie1
INSTAGRAM: https://www.instagram.com/helen.rennie/

Thursday, July 27, 2017

Romesco -- the Most Delicious Spanish Sauce



Romesco -- the Most Delicious Spanish Sauce

#becauseittastesgood

2 red peppers
2 garlic cloves
1/3 cup whole almonds (with or without the skin is fine)
3 Tbsp olive oil
4 large halves of sun dried tomatoes
handful of parsley, basil, or cilantro
1 tsp pimenton (Spanish Smoked Paprika)
pinch of ancho chile (or any other chile)
1 tsp pomegranate molasses (or vinegar of your choice)
Salt to taste

Support my channel
https://www.patreon.com/helenrennie

My cooking classes in the Boston area:
http://www.helenrennie.com

FACEBOOK: https://www.facebook.com/HelensKitchenCooking/
TWITTER: https://twitter.com/HelenRennie1
INSTAGRAM: https://www.instagram.com/helen.rennie/

Thursday, July 20, 2017

Seasoning Cast Iron (Flaxseed vs. Old School methods)

How to season cast iron and carbon steel pans

In this video I compare using Sheryl Canter's Flaxseed oil method (21 hours of seasoning) to old school method (any cooking oil and 2 hours of seasoning)

To clean my pans, I use Bar Keeper's Friend

You can read about Sheryl's Flaxseed procedure here

Here is my regular way of seasoning:
-preheat the oven to 450F
-scrub the pan with bar keeper's friend to remove loose seasoning and rust
-dry the pan with a towel and put in the oven for 10 min
-rub inside, outside, and handle with canola oil, grapeseed oil, or whatever you use for searing
-wipe out as much oil as possible.  The pan shouldn't feel oily or it will come out sticky after seasoning.
-place in the oven for 30 min
-repeat the oiling and 30 min baking procedure 2 more times

Use the pans a lot, especially in the first few weeks to build up good layer of seasoning.  Start with searing meat and chicken and roasting vegetables.  Making toast is another great task.  Avoid fish and eggs for a couple of weeks.  Avoid acidic ingredients for a few months and only try them if the pan has built up a LOT of seasoning.