Mastering Ravioli (The Most Detailed Guide on the Internet) Helen Rennie 2021-10-07 | Mastering Ravioli (The Most Detailed Guide on the Internet)00:00 Intro01:08 Swiss Chard and Ricotta Filling05:02 Egg Pasta Dough07:41 Rolling out the Dough10:30 How to Control the Stickiness11:49 Shaping with a Ravioli Tray14:57 Shaping with a Round Ravioli Cutter17:05 How to Store 18:39 Sage Butter Sauce19:46 Cooking RavioliServes 4The Dough:=========2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients300g bread flour (unbleached all-purpose is fine in a pinch)5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.Making the dough in a food processor: youtu.be/m_fu5RaXMVkHow to knead pasta dough: youtu.be/m_fu5RaXMVk?t=461The Filling:========1 Lb Swiss Chard (how to wash chard: youtu.be/YrPqVoBxlRc)2 Tbsp olive oil1 garlic clove, sliced1 Lb Whole Milk Ricotta without gums or stabilizers10g finely grated parmesan Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)Cut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely. Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.Roll out the dough and fill as shown in the video. You’ll need rice flour and a ravioli tray amzn.to/39nKZ5e or a ravioli stamp amzn.to/3CEezA9. But you can also cut the ravioli with a pastry scraper, pastry wheel, or a knife.Sage butter sauce:===============4 Tbsp unsalted butter1 whole garlic clove10-12 sage leavesSalt and lemon juice to tasteSet a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain an energetic simmer, and cook until done, about 1 min for fresh, 2-3 for frozen. Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.Other filling ideas:Mushroom filling youtu.be/31MYOGrOWl8Roasted and pureed butternut squash: youtu.be/LT6MV_9rlzkSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Battle of the Plum Cakes (NY Times Plum Torte vs Helen’s Plum Cake) Helen Rennie 2023-09-07 | Battle of the Plum Cakes (NY Times Plum Torte vs Helen’s Plum Cake)00:00 Intro00:23 NY Times Plum Torte Recipe04:45 NY Times Plum Torte Tasting05:26 Helen’s Plum Cake Recipe08:09 Helen’s Plum Cake Tasting09:27 Ease of Preparation ComparisonNY Times Plum Torte (with Helen’s Clarifications)=====================================200g granulated sugar113g unsalted butter at 60-64F (16-18C)142g unbleached all-purpose flour, sifted1 tsp baking powder1.4g salt (1/2 tsp Diamond Crystal Kosher or 1/4 tsp table salt)2 large eggs at cool room temp (100g weighed without shell)Plum halves (enough to cover the top of the cake -- about 750g)Sugar and cinnamon, for toppingPreheat the oven to 350F (180C) with a rack in the middle.Beat the butter and sugar with a paddle attachment of a mixer until light and fluffy. Here is how. Start on low and then crank up to medium. Mix until the mixture is homogeneous, sticks to the sides of the mixer and resembles wet sand. Scrape down the bowl and beat on medium for 2 minutes. Scrape down the bowl again and beat for 1 minute. Scrape down the bowl again and beat for 30 seconds. By the end, the butter should be at or below 70F (21C). If it gets warmer, stop beating immediately and proceed with the recipe.Add the flour, baking powder, salt, and eggs, and pulse until the flour is moistened. Run the mixer on low just until most of the flour is incorporated. Finish mixing by hand with a spatula. Stop as soon as no dry streaks of flour remain. Scrape the batter into a 9” (23cm) spring form pan. According to the NY Times, it can be larger or smaller, but I haven’t tested that. Place the plum halves on top of the batter skin side up as snuggly as possible. Sprinkle with sugar and cinnamon. Bake until a knife comes out clean, about 1 hour. Cool 30 minutes and enjoy warm or at room temp.The original NY Times Plum Torte Recipe: cooking.nytimes.com/recipes/3783-original-plum-torteHelen’s Plum Cake===============*** Streusel Topping:***16g unbleached all-purpose flour26g granulated sugar15g cold butter, cut into small piecesIn a small bowl, mix together with fingers until it looks like coarse bread crumbs. Put in the fridge until needed.***The cake:***Note: The temperature of the eggs and dairy is not important. They can be straight from the fridge.700g pitted plums, cut into bite size pieces 3 eggs (150g weighed without shell)2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)200g granulated sugar150g sour cream (or labneh if you can get it)150g heavy cream1 tsp vanilla extract230g unbleached all-purpose flour15g baking powder Preheat the oven to 350F (180C). Butter a 13x9 (33x23cm) baking dish.Put the eggs and salt into a large bowl and beat with a whisk until foamy and slightly paler, about 1 min. Add the sugar in two additions, beating thoroughly in between until pale yellow (about 1 min of beating after each sugar addition). Beat in the sour cream, heavy cream, and vanilla.Add the flour and baking powder and fold in with a spatula. Don’t mix too much. There should be no streaks of dry flour or big lumps, but little lumps are ok. Fold in the plums. Pour into a buttered dish. Sprinkle with the streusel topping and cinnamon if you want. Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep at room temp till the next day.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Faster Caramelized Onions (Does ATK’s method work in a Stainless Pan?) Helen Rennie 2023-07-20 | 00:00 Intro01:18 Teflon Pan Batch02:16 Stainless Steel Batch04:20 Method ComparisonIn-depth tutorials on Steam Then Brown (STB) and Brown Then Sweat (Traditional) Methods:youtu.be/I4TSmKv4AMcSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Onion Slicing Test (Pole to Pole vs Half Rings) Helen Rennie 2023-07-06 | Slicing Onions for Cooking (Pole to Pole vs Half Rings)00:00 Intro00:59 Onion Slicing Theory01:47 Pole to Pole Slicing02:25 Half Ring Slicing03:41 Cooking Both Batches and Comparing the ResultsIn-depth tutorials on Steam Then Brown (STB) Method:youtu.be/I4TSmKv4AMcSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Beginner Knife Skills Practice (Slow Chopping with ASMR) Helen Rennie 2023-06-22 | Beginner Knife Skills Practice (Slow Chopping with ASMR)00:00 Intro01:37 Pinch grip02:37 Dividing zucchini into 3-4” pieces3:44 Stabilizing zucchini by creating a flat surface5:43 The knife rocking motion08:14 Claw grip11:19 Practicing claw grip: very thin pieces12:45 Increasing the size of pieces15:16 Avoid shoving the pieces to the right or left16:07 How to deal with zucchini sticking to the knife17:47 How to deal with the ends and tiny vegetables21:08 Avoid collapsed claw grip22:12 Avoid too much contact with the knife23:43 Dicing29:44 RoastingFull Knife Skills Playlist: youtube.com/playlist?list=PLaaYCMq3l7jteQGPrYKBCoJiMTJUd_iV-Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Food Stuck to Cast Iron? Here is How to Clean It. Helen Rennie 2023-06-08 | Food Stuck to Cast Iron? Here is How to Clean It.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Carbon Steel Pans (In-depth Guide and Made In vs Matfer) Helen Rennie 2023-06-01 | Carbon Steel Pans (In-depth Guide and Made In vs Matfer)00:00 Intro00:35 What is Carbon Steel?02:24 Carbon Steel vs Cast Iron04:35 Matfer Carbon Steel Pan05:45 Made In Carbon Steel Pan08:31 Lemon Juice Test09:30 Uncle Scott’s Kitchen10:07 Is Seasoning Wax Worth Buying10:43 Do You Need Carbon Steel and Cast Iron?12:18 Choosing the Pan Size for Carbon Steel Pans13:19 Seasoning Carbon Steel14:08 Carbon Steel BrandsMy Matfer Carbon Steel Skillet: amzn.to/3Wa1BFj (affiliate link)Useful Videos from @UncleScottsKitchen:Made In Pan Review: youtu.be/8HgtcEF-vQoHow to Re-season Carbon Steel: youtu.be/MzAlZeN0HwcCarbon Steel Brand Recommendations: youtu.be/1VU2AzWQVHwMatfer Seasoning Update: youtu.be/atwuRIDvd50Useful Videos from @AmericasTestKitchenCarbon Steel Brands: youtu.be/poIGJDLnzmEHow to Season Carbon Steel: youtu.be/eDKZp685Je4Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Fast Caramelized Onions Using Water from Americas Test Kitchen Helen Rennie 2023-05-18 | Fast Caramelized Onions Using Water from America's Test Kitchen 00:00 Intro02:11 My history with STB (Steam, Then Brown) Method02:45 Caramelized Onions using STB08:24 Helen’s Standard Caramelized Onions09:39 STB vs Standard Caramelized Onion Comparison11:00 What other veggies work for STB?11:59 Water vs Wine in STB (cabbage demo)13:58 Mushrooms with STB15:14 Green Veggies with STB15:50 A small reservation about STB@AmericasTestKitchen Video that sent me down this wonderful rabbit hole:youtu.be/rzL07v6w8AASTB for mushrooms: youtu.be/31MYOGrOWl8STB for broccoli: youtu.be/9WYX_t33NmsSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Pita That Puffs (Perfect Pocket Every Time) Helen Rennie 2023-05-04 | Pita That Puffs (Perfect Pocket Every Time)00:00 Intro01:02 The challenge of pita01:35 Baking schedule02:12 Making the dough04:21 Shaping the balls05:58 Rolling and Baking08:24 FAQATK Pita Recipe that inspired me: youtu.be/ZK0ayq4as5c @AmericasTestKitchenChicken Pita Sandwich: youtu.be/ryR7ZMYxMHoRefika’s Hummus: youtu.be/88ljbueBLBw @RefikaPut into a bowl of a stand mixer in this order:150g cold water (fridge temp, about 37F)150g cold milk (fridge temp, about 37F)56g olive oil360g bread flour (start with 330g in a dry climate)60g whole wheat flour2 tsp SAF instant yeast2 tsp sugarMix using a dough hook on med-low speed until no dry flour remains. Stop the mixer and let the dough sit for 10 min. Add 10g of salt (3.75 tsp of Diamond Crystal Kosher Salt or just under 2 tsp of Table Salt). Mix on medium speed until the dough forms a satiny, sticky ball that clears sides of the bowl, about 8 min. Get out the following equipment: a scale, a lightly oiled small, an oiled half sheet set over a damp paper towel so that it doesn’t slide, a pastry scraper, a piece of parchment paper. Place the dough onto the oiled half sheet and shape into a smooth ball. Cut into 8 pieces of 95g each (use a scale and a small plate for checking the weight). Shape the dough pieces into smooth balls as shown in the video. Line the half sheet with parchment and oil it. Place the dough balls on top seam side down and dab with oil. Cover tightly with plastic and refrigerate for at least 24 hours and up to 4 days.Set the oven rack to the lowest position. Preheat to 450F (230C) for 30 min.Coat 1 dough ball generously with flour and place it on a well floured work surface seam side down. Roll out to a diameter of 6 inches (keep it seam side down). It’s important to avoid sticking and ripping the outside of the dough. If you get an occasional big bubble while rolling, it’s ok to pop it with a rolling pin. Brush off all the excess flour. Place the pita on a parchment paper (seam side down) and slide the parchment onto the stone or directly onto the rack. Bake for 2 min (it will be pale and not puffy). Flip with a spatula (to avoid shoving the pita to the back of the oven, insert the spatula from the right or left of the pita, not from the front). Bake another 2-3 min or until the pita puffs up and the bottom browns slightly. Remove to a paper towel lined baking sheet, brush with butter, and cover with a paper towel and then a dish towel. Repeat with remaining dough. Let them rest under the towel for 10 min and they are ready to serve.Leftovers can be cooled and stored in a zip lock bag for 1 day or frozen. To rewarm, wrap in foil stacking no more than 2 pitas and place in 350F (180C) oven until warm.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
An Interview with Andong (Kitchen Passport, Tacos in Germany, Chinese Food, and More…) Helen Rennie 2023-04-27 | An Interview with Andong (Kitchen Passport, Tacos in Germany, Chinese Food, and More…)My Name is Andong YouTube Channel: youtube.com/@mynameisandongKitchen Passport -- Andong’s Cookbook: amzn.to/41WGcRq (affiliate link)Good channels for Chinese cooking: Chinese Cooking Demystified youtube.com/c/ChineseCookingDemystified Made with Lau youtube.com/c/madewithlau 00:00 Intro00:30 Where have you lived and traveled?02:11 How was your Chinese when you got to China?04:21 Did you start cooking in China or were you into food before that?08:00 What was it like to go back to Germany after living in China?08:38 How Andong started to cook Chinese food09:55 What are some good Chinese YouTube channels?10:52 Hand pulled noodles12:23 Andong's dream to go to a Chinese Noodle School13:07 Why learning to eat is more important than learning to cook14:12 The problem with “Authenticity”15:55 Are some cultures more touchy about authenticity than others?16:37 Is your food an example of fusion, or is it something else?18:48 Why Borscht with Kimchi is a great idea20:19 Is it possible to get a better spice tolerance?21:25 What German ingredient would you adopt to other cuisines?27:57 How to make a taco with ingredients from a German supermarket35:27 What's the role of cookbooks now that we have videos?40:34 What's involved in recipe testing for a book?41:04 How much creative freedom did you have with the book?43:28 How did you put your book team together?45:03 Photography and food styling for the book50:55 How long did the book take?51:31 Advice for other creators who want to write a book52:48 Why the cover in Germany is different from the cover in the US53:22 How do you develop recipes for an international audience?Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
South of Spain - Restaurant Algorithm and Knife Confiscation Helen Rennie 2023-04-13 | South of Spain - Restaurant Algorithm and Knife Confiscation00:00 Introduction00:46 Seville, Ronda, Cordoba02:01 How to Find Good Restaurants08:11 Unplanned Restaurant Meals10:03 Cooking in Vacation Rentals11:36 Why the Spanish Police Took Away my KnifeSeville Restaurants:===============Excellent: Sobretablas, Palo Cortao (the best meals of our trip)So-so: Az-zaidTerrible: La Cayetana, Meson Los GallegosDecent Bakery for breakfast: ColleteRonda Restaurants:===============Good: Bar Flamenka (I would avoid seafood, but meat was quite good)So-so: Tragata (very inconsistent, but amazing flan)Puente Genil Restaurants: ====================Excellent: Alma Ezequiel Montilla Cordoba Restaurants:=================Excellent (for one dish only!): Puertochico (whole roasted fish with potatoes was amazing, everything else was so-so)So-so: Terra OleaSo-so: Horno de Tradición (great bread, mediocre croissants)Full report with specific dishes:docs.google.com/document/d/1YWS5zwE88GC8Teh-UYUzND8e07F8vZyFuCGkFusXu3w/edit?usp=sharingSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Lazy Easter Sweet Bread (No-Knead, No-Shape) Helen Rennie 2023-04-06 | Lazy Easter Sweet Bread (No-Knead, No-Shape)00:00 Intro02:15 Making the Batter04:21 First Rise05:01 Sugar Topping05:32 Second Rise (Proof)06:24 Baking07:07 Cream Soak08:09 Unmolding08:49 How to Rewarm09:02 Making the Dough a Few Days AheadRecipe Source: youtu.be/ENBQMoRcQ9Q from @AlinaFooDeeBatter:=====100g whole milk, warm (100F/38C)1.5 tsp SAF instant yeast 40g granulated sugar110g eggs weighed without shell at room temp (about 2 extra large)50g unsalted butter at room temp, sliced1 tsp vanilla240g unbleached all-purpose flour (I use King Arthur)3.5 g salt (1.25 tsp Diamond Crystal Kosher or just over 1/2 tsp Table Salt)Zest of 1 orange or lemonPut all the ingredients into the mixer bowl in the order listed. Mix with a paddle on medium-low until no lumps of butter remain. Scrape. Mix on medium for 4 min scraping down half way through. Scrape the dough into the center of the bowl, cover with plastic and let rise till doubled, 1-2 hours depending on the kitchen temp. Topping:=======75g granulated sugar75 g unsalted butter at room temp cut into cubes1/2 tsp vanillatiny pinch of saltCombine all the topping ingredients in a small bowl and mash with a fork until combined. Refrigerate until needed. Proof and Bake:============8 inch cake pan that is at least 2 inches deep1 Tbsp room temperature unsalted butter80 grams heavy cream (straight from the fridge is fine)Butter the cake pan with 1 Tbsp butter. Pour the batter into it and spread it out with a buttered spatula. Cover with plastic and let rise until doubled, 30-60 min. When it’s almost there, preheat the oven to 350F (180C) with a rack in the middle. With an oiled finger, poke holes all over the bread that go all the way down to the bottom of the pan (re-oil the finger after each hole). Crumble up the sugar topping and spread all over the top of the bread. Bake until a knife inserted in the center comes out clean, about 30 min. Poke holes all over the bread with a skewer and pour the cream into those holes, any crevices that formed on top of the bread, and around the edges of the crust. Try to pour slowly to keep some parts of the top crust cream-free to retain the crispness. Bake until the cream is completely absorbed, about 10 minutes. Cool for 3-5 minutes, run a spatula around the edges, flip onto a plate, and then onto another plate to return the sugar crust to the top. Cool for 5-10 minutes and serve.To rewarm: Put a piece on a plate and cover with a damp paper towel. Microwave just until warm, 10-20 seconds.Making the Batter a Few Days Ahead============================Reduce the yeast to 1/2 tsp. Increase the first rise to 3-5 hours. Put the batter into an oiled quart sized (1 L) container, cover tightly and refrigerate for 1-3 days. Get it out of the fridge 4 hours before you want to serve. Let the batter warm up for 1 hour. Pour it into a prepared cake pan. Increase the proof to 2 hours.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Helen Reacts to Ann Reardon’s Baking Sheet Video Helen Rennie 2023-03-30 | Helen Reacts to Ann Reardon’s Baking Sheet Video00:00 Intro00:59 Ann’s Test of Baking Sheet Color01:55 Why Changing Multiple Variables is Wrong02:42 What Exactly Are We Measuring?04:05 Why Didn’t Anyone Raise Issues with Ann’s Test Design?05:15 Pasta Kneading Experiment with Audience Participation06:18 Testing the Water Removal Hypothesis08:31 Obsession with Cause and Effect10:19 Correlation is not Causation11:36 Why not Get to the Point?Ann’s Video on the Color of the Baking Sheets: youtu.be/aWJ_7akYFhg?t=266My Video on the Color of the Baking Sheets: youtu.be/hrufGZsP-joSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
The Ultimate Chicken Noodle Soup Helen Rennie 2023-03-16 | The Ultimate Chicken Noodle Soup00:00 Intro01:00 7 Secrets to Perfection01:55 Blond vs Brown Chicken Stock02:45 Best Parts of Chicken for Stock03:36 Why Salt Ahead?04:50 Making the Stock08:30 Making the Sofrito11:31 Straining the Stock12:31 Making the Noodles17:36 Finishing the SoupThe Stock========How to cut up and salt a chicken: youtu.be/vZQhUT5AhEY2 legs, 2 wings, and the back of 1 chicken (or 4 legs)Salt2 quarts (2 liters) of water (or enough to cover the chicken by about 2 inches / 5cm)1 celery rib, sliced1 medium carrot, sliced1 yellow onions, sliced1 bay leafA handful of thyme and parsley sprigs1/2 tsp whole black peppercornsSalt the chicken parts a day before making the stock. Cover with water. Put on a lid and bring to almost a boil. Uncover and bring to a full boil. Immediately turn down the heat to maintain a bare simmer. Skim the foam. Add all the aromatics and cook for 1.5 hours. Remove the chicken from the stock. Separate the meat, cover, and reserve (if possible refrigerate until the next day). Return all the bones, skin, and cartilage to the pot and simmer gently for another 1.5 hours. The sofrito========6 medium tomatillos, husks and cores removed3 Tbsp of butter or chicken fat skimmed from the stock or olive oil1 celery rib, finely diced1 yellow onion, finely diced1 garlic clove, mincedPut the tomatillos on a foil lined baking sheet and cook under the broiler until burnt, 5-10 min. Flip and cook until burnt on the other side. Let cool.Set a medium pot over medium-low heat. Add the celery, onion, and a generous pinch of salt. Stir, cover and cook until the onions start to turn translucent, 5-10 min. Uncover and continue to cook stirring occasionally until vegetables are very tender and golden brown, about 10 min. Add the garlic, a pinch of salt, and cook until jammy, 5-10 min. Peel the tomatillos and add them to the pot with all their juices. Add a pinch of salt. Break them up and cook until thick. Taste and correct seasoning. They should be very intensely sour and salty. The soup=======1 carrot, choppedStrain the stock into the sofrito and season with salt to taste. Bring to a simmer. Add the carrot and cook until tender, about 20 min. Take off heat and if possible let cool to room temperature and refrigerate until the next day. To rewarm, bring the soup to a simmer and take off heat. Cut up the chicken into bite size pieces and add to the soup for 2 minutes. Ladle into bowls on top of cooked noodles coated in butter (recipe follows). Top with dill and/or cilantro.Fresh noodles===========300g bread flour (unbleached all-purpose is fine in a pinch)1 large egg + 1 large yolk + enough cold water to get 185g* of wet ingredients5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)* This assumes very low humidity. For wetter climates, decrease to 175g.Put the flour, then the wet ingredients, then salt into the food processor. Run it until no dry flour remains. Get all the dough clumps out onto a work surface and knead for 8 min by hand. How to knead pasta dough: youtu.be/m_fu5RaXMVk?t=461If your dough sticks after the first minute of kneading, add more flour. Dust with flour, wrap in plastic, and let rest for 1 to 6 hours at room temperature. Roll out as shown in the video (if using a pasta roller, stop at the 5th setting to keep them slightly chubby). Dry until no longer tacky, but still pliable. Mix rice flour and cornstarch for sprinkling the pasta sheets to reduce sticking during cutting and storage. Cut as shown in the video. If you want to freeze them for future use, put into large zip lock bags in a very thin layer and store them in the freezer. Cook in a very generously salted boiling water without crowding the pot for 1 min (if cooking from frozen, cook until the pot returns to a boil). Remove with a slotted spoon (don’t strain in a colander to keep the floury sediment on the bottom of the pot). Toss with butter and top with soup.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Roast Chicken Breast That Doesn’t Set Off Fire Alarms Helen Rennie 2023-03-09 | Roast Chicken Breast That Doesn’t Set Off Fire Alarms00:00 Intro01:09 Why Not Reduce the Heat?02:54 Why Salt Ahead?03:47 How to Improve Browning05:15 The Roasting Procedure09:17 Testing for DonenessAn in-depth video on chicken safety: youtu.be/QyN64TZ-ALYGlaze:1 garlic clove, grated on a microplane zester1 tsp Dijon mustard 1 tsp Pomegranate Molasses (optional)1 tsp soy sauce 2 Tbsp canola oil (or any neutral oil)1 tsp za’atar (optional)In a small bowl, whisk the garlic, mustard, molasses and soy sauce until homogeneous. Add the oil and whisk until completely homogeneous. Stir in za’atar.A pre-salted and thoroughly dried chicken breast roast cut from a 3.5 - 4.5 Lb (1.5-2kg) chicken. Here is the video on how to make one: youtu.be/vZQhUT5AhEY1 red or yellow onion, sliced thickChopped veggies of your choice to create a thick layer in the pan (like carrots, parsnips, potatoes, turnips, cabbage, peppers)3 Tbsp olive oil or clarified butterSalt and black pepper Preheat the oven to 450F (230C) with a rack in the lower third. Toss the onion, veggies, oil, salt and black pepper in a large deep pan (I use a deep 12 inch/30cm stainless steel pan with straight sides). Set a flat rack on top of the pan. Dry the chicken thoroughly with paper towels. If the top of the breast was damp at all, oil it lightly. Set it on the rack breast side down and cover with a thin film of the glaze over the back and sides (whatever isn’t touching the rack). Put in the oven and turn on the convection fan if you have it. Roast for 15-20 min or until the top is golden. Remove the rack with the chicken onto a plate and stir the veggies. Put the rack back over the pan. Flip the chicken, cover the breast area with a thin coating of the glaze and stand it up so that the narrow tip is pointing down. Put back in the oven for 10-15 min or until the chicken is beautifully brown. Put the chicken directly onto the veggies breast side up and take its temperature. Make sure you find the coolest spot. Here is how to avoid a major screw up: youtu.be/aVs0Wbu686EContinue to cook the chicken at 400F (200C) without convection until the minimum internal temperature reaches 125-130F (52-55C). Stir the veggies whenever they need it during roasting.Let the chicken rest for about 20 minutes with a thermometer inserted into the coolest part. The temperature should reach around 150F (65.5C). Debone the breasts and serve with the cabbage. Freeze the carcass for some future stock.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Chicken Breakdown and Salting (Whole Chicken Series, Part 1) Helen Rennie 2023-03-02 | Chicken Breakdown and Salting (Whole Chicken Series, Part 1)00:00 Intro00:51 Why Not Buy Parts?01:43 Happy Chicken vs Tasty Chicken02:19 Don’t Wash the Chicken03:02 Cutting up the Chicken08:08 Salting the ChickenHow to Buy Chickenyoutu.be/OOug87PyjTUSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
How to Teach Cooking (and Other Stuff) Helen Rennie 2023-02-09 | How to Teach Cooking (and Other Stuff)00:00 Intro00:35 Why I hate paint bars02:24 Cooking class is a simulation02:57 Manual dexterity tasks need to be hands-on04:03 Focus on skills, not on dishes05:08 Focus on skills, not on meals05:42 The challenge of teaching judgment08:24 Teaching judgment through shadowing10:33 Why the food has to taste great in class12:48 How to make practice rewardingSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Extra Virgin Olive Oil vs Unrefined Sunflower Oil Helen Rennie 2023-02-02 | Extra Virgin Olive Oil vs Unrefined Sunflower Oil00:00 Intro00:20 What did the North cook with before Olive Oil?01:07 Lent01:47 Sunflower makes it to eastern Europe (18th century)02:38 Sunflower in the 20th century (refined vs unrefined oil)04:41 Olive Oil options (and why they aren’t always worth the price)06:22 Geopolitics and Marketing (what about the war?)07:14 Where to buy unrefined sunflower oil08:44 How to store sunflower oilHow to make a salad (including dressing): youtu.be/601Rj1h_nlYSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Ukrainian Potato Varenyky (known as Pierogi in Poland) Helen Rennie 2023-01-26 | Ukrainian Potato Varenyky (known as Pierogi in Poland)00:00 Intro00:25 Choosing the Batch Size00:22 Dough03:39 Filling07:09 Rolling the Dough09:45 Cutting the Circles10:36 Shaping Varenyky12:43 Brown Butter13:09 Cooking VarenykyServes 4The Dough:=========For 40 varenyky:300g bread flour (unbleached all-purpose is fine in a pinch)1 large egg + 1 large yolk + enough cold water to get 185g* of wet ingredients5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)* This assumes very low humidity. For wetter climates, decrease to 175g.For 80 varenyky:600g bread flour (unbleached all-purpose is fine in a pinch)2 large egg + 2 large yolk + enough cold water to get 370g* of wet ingredients11.4g salt (2 tsp table salt or 4 tsp Diamond Crystal Kosher or weighed for all other salt types)* This assumes very low humidity. For wetter climates, decrease to 350g.Put the flour, then the wet ingredients, then salt into the food processor. Run it until no dry flour remains. Get all the dough clumps out onto a work surface and knead for 8 min by hand. How to knead pasta dough: youtu.be/m_fu5RaXMVk?t=461If your dough sticks after the first minute of kneading, add more flour. Dust with flour, wrap in plastic, and let rest 30 min and up to 6 hours at room temperature.The Filling for 80 varenyky:====================Sauteed Onions:2 yellow onions, diced (about 340g)2 Tbsp butterSaltSet a medium skillet over medium heat. Add the butter. When the butter is melted, add the onions and salt. Cover and cook, stirring occasionally until the onions start to turn translucent, about 10 min. Uncover and continue to cook, stirring occasionally until the onions are golden brown, about 10 min. Mashed Potatoes2 Lb (900g) yukon gold potatoes (or some other “boiling” potatoes) 4 Tbsp butter50g grated cheddar100g sour creamSauteed onions (see above)Salt and acidity to tastePeel and dice the potatoes. Put them into a medium pot. Cover with cold water. Set over high heat, cover with a lid, and bring to almost a boil. Remove the lid, salt very generously. Bring all the way to a boil uncovered. Reduce the heat so that they simmer very gently and cook until completely tender when pierced, 20-25 min. Drain in a colander. Return to the pot. Set the pot over medium low heat and cook the potatoes, stirring often to get rid of residual moisture. They’ll leave a bit of a residue on the bottom of the pot. That’s normal, but you don’t want that residue to turn brown. When the potatoes look like they are covered in light fuzz, turn off the pot and add the butter, some black pepper and salt. Mash it in until potatoes are smooth. Mash in the cheddar. Mash in the sour cream. Stir in the cooked onions using a spoon. Taste and correct for salt and acidity. Cool completely. The filling can be made 1-2 days ahead and refrigerated.Rolling and shaping:Watch the video for the details, but here are the highlights.Roll the dough to the 5th setting (repeating this setting one more time). Place it on a rice flour covered surface. Use a 3 inch (7.62cm) cookie cutter to cut the circlesFill with potatoes and seal tightlyPlace on a baking sheet lined with parchment or foil and sprinkled with rice flourStorage:To refrigerate for up to 4 hours: After the first half hour in the fridge, cover with a towel or plastic wrap. If you notice too much condensation, uncover. To freeze for up to a few months: Place the baking sheet with varenyky into the freezer uncovered just until they are hard, 1-2 hours. Immediately, move to a zip lock bag. If they aren’t moved to a zip lock bag promptly, they can dehydrate and crack. Don’t defrost. Cook from frozen. Brown butter (for 40 varenyky):4 Tbsp unsalted butterSalt and lemon juice to tasteSet a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Cook whisking frequently until the butter is brown. Season with a few drops of lemon juice and salt.Cooking:Bring a large pot of water to a boil and salt to taste. Add the varenyky without crowding the pot. An 8 quart pot can handle 40. If you want to cook more, do it in batches. Stir, cover, and return to the boil (this will take longer if they are frozen). Uncover, and cook for 2 minutes if cooking fresh, 3 minutes if cooking frozen. If cooking from frozen, taste one to check that it’s heated through. Remove varenyky with a slotted spoon into a pan with brown butter. Add some fresh butter (about 2 tsp per portion) and gently toss. Serve with sour cream and/or porcini braised cabbage: youtu.be/2noIFhA-GRASupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Pasta Experiment: Mixer vs Hand Kneading Helen Rennie 2023-01-19 | Pasta Experiment: Mixer vs Hand KneadingPasta by Hand vs. with a Food Processor vs. with a MixerMore about pasta:My in-depth pasta tutorial: youtu.be/m_fu5RaXMVkHow to get a wider pasta ribbon: youtu.be/69NXYWpc718How to freeze pasta and avoid sticking: youtu.be/AeaJI2GXW9gAmerican Bread vs Italian 00 flour: youtu.be/XlvotGH3iukSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Not Your Grandma’s Olivier (Russian Salad) Helen Rennie 2022-12-22 | Not Your Grandma’s Olivier (Russian Salad)00:00 Intro02:34 Pickles and Onions03:28 Potatoes and Carrots06:43 The Eggs08:39 Glazed Salmon11:15 Dressing and Assembly12:58 FAQHistory of Olivier from @mynameisandong youtu.be/f0yzpFNl9bgVeggies:125g dill pickles, peeled and diced70g diced white onion1 Tbsp pickle brine125g carrot, peeled and cut into 1/4 inch dice750g potatoes, peeled and cut into 1/2 inch dice2 large eggs (weigh them separately to know the exact size)125g (1 cup) frozen peas (ideally petits pois)Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size. 54-59g: 10 minutes 60-66g: 11 minutes66+: 12 minutesRemove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.Salmon:1 Lb salmon with skin20g (1 Tbsp) apricot preserves6g (1.5 tsp) balsamic vinegar1 Tbsp (20g) soy saucePreheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.Dressing:150g mayo (about 3/4 cup)15g mustard (about 1 Tbsp)Lots of chopped dillBlack pepperLemon juice to taste (about 2 Tbsp)Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Oatmeal Cherry Pecan Cookies Helen Rennie 2022-12-15 | Oatmeal Cherry Pecan Cookies 00:00 Intro01:54 Plumping up the cherries02:15 Making the brown butter02:58 Makin the dough06:02 Shaping and baking07:37 Storing and freezingBased on a recipe from Cook’s Illustrated: youtu.be/nfn0O25aDaUMakes 20 cookies70g tart dry cherries84g unsalted butter (6 Tbsp)1/4 teaspoon ground cinnamon150g dark brown sugar100g granulated sugar84 g oil1 large egg plus 1 large yolk, straight from the fridge1 teaspoon vanilla extract142g unbleached all-purpose flour4g salt (1.5 teaspoon Diamond Crystal Kosher or 3/4 tsp table salt)1/2 teaspoon baking soda250g old-fashioned rolled oats30g chopped pecansSoak cherries in warm water for 5 min. Separate any that are stuck together. Drain and dry very well on paper towels. Reserve till needed.Melt butter in a small pot over medium-high heat, whisking until foaming subsides. Continue to cook, whisking occasionally until milk solids are dark golden brown and butter has nutty aroma. Immediately transfer browned butter and all the brown specs from the bottom of the pot to large heatproof bowl. Stir in cinnamon.Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Whisk flour, salt, and baking soda together in medium bowl and sift them into the butter/sugar mixture. Mix well with a spatula until almost combined. Add oats, cherries, and pecans, and stir until evenly distributed (mixture will be stiff). Let the dough rest for 20 minutes while preheating the oven.Adjust oven rack to middle position and heat oven to 375F (190C). Line 2 rimmed baking sheets with parchment paper. Divide dough into 45 gram portions (you’ll get around 20) and roll into balls. Arrange dough balls 3 inches (8cm) apart on prepared sheets, 8 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch (6cm) disk.Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely. Put in an airtight container as soon as cool.Freezing:After dough is portioned and shaped into disks, it can be frozen in zip lock bag. To bake from frozen state, put portions of frozen dough on parchment lined baking sheet and let sit at room temperature while oven is preheating, about 20 minutes. Bake as usually, but expect baking time of roughly 11-14 minutes.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
WTF is “Light and Fluffy” (How to Cream Butter and Sugar) Helen Rennie 2022-12-08 | WTF is “Light and Fluffy” (How to Cream Butter and Sugar)00:00 Intro01:52 Mixer Bowl Adjustment03:24 Butter Temperature04:40 Mixer Speed06:20 Scraping07:15 Small BatchesStella Parks Article in Seriouseats.com: seriouseats.com/cookie-science-creaming-butter-sugarStella Parks Video: youtu.be/FyW-Zs8F0TgTips on creaming:Make sure the mixer bowl clearance is correctStart with the butter at 60-64F (15-18C)Use medium speed on a stand mixer with a paddle attachmentBeat the butter for 30-60 sec to break it up. Add the sugar and beat until incorporated, scape. Beat for 2 min, and scrape. Beat for another 2 min, and scrape. Beat for another 1-2 minutes until the color lightens and the volume increases slightly. It’s not like whipped cream -- it won’t increase dramatically. The final temperature should be around 68F (20C).Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Explosive Pasta (Ravioli with Yolks) Helen Rennie 2022-12-01 | Explosive Pasta (Ravioli with Yolks)00:00 Intro00:52 Separating the Yolks02:47 Shaping Ravioli06:55 Storing Ravioli07:38 Cooking RavioliA basic ravioli video that covers the dough, filling, rolling, shaping, cooking, and sage butter: youtu.be/92hh23TrZfAMakes 10-12 ravioliYou’ll need one per person for a first courseThe Dough:=========2 large egg + 3 large yolk + enough cold water to get 185g of wet ingredients300g bread flour (unbleached all-purpose is fine in a pinch)5.7g salt (1 tsp table salt or 2 tsp Diamond Crystal Kosher or weighed for all other salt types)Put the wet ingredients into a bowl of a mixer. Add the salt and flour and mix with a dough hook on medium-low until homogeneous. Touch the dough, if it’s at all sticky, add more flour. Knead for 5 more minutes in a mixer (assuming it’s doing a good job with this stiff dough) or 8 minutes by hand. Flour, wrap in plastic, and let rest 30 min and up to 5 hours at room temperature.Making the dough in a food processor: youtu.be/_7cSBz-XrGI?t=243How to knead pasta dough: youtu.be/m_fu5RaXMVk?t=461The Filling:========1 Lb Swiss Chard (how to wash chard: youtu.be/YrPqVoBxlRc)2 Tbsp olive oil1 garlic clove, sliced1 Lb Whole Milk Ricotta without gums or stabilizers10g finely grated parmesan Salt, pepper, and acidity to taste (I use pomegranate molasses or lemon juice)12 yolksCut the chard stems into small pieces. Set a large skillet over medium heat. Add the olive oil. When the oil is hot, add the chard stems and a pinch of salt. Cover and cook, stirring occasionally until brown and tender, about 10 min. Add the garlic and cook until aromatic, about a minute. Slice the chard leaves, chop into small pieces, and add to the pan. Cover and cook until starting to wilt, 2-3 minutes. Uncover, and cook stirring until completely wilted. Take off heat, and season to taste with salt, pepper, and lemon juice or pomegranate molasses. Cool completely. Drain ricotta for 15 min between 6 layers of paper towels (3 on top and 3 on the bottom), pressed with a heavy pot. Combine the chard, ricotta, and parmesan. Mix well and adjust the seasoning.Roll out 1 ribbon of dough (using 1/4 of the dough). Place on a rice flour dusted work surface. Do not flour the top. Place 3 portions of the ricotta filling spacing them 2 inches / 5 cm apart (each portion should be roughly 40g). Shape the portions into little volcanoes as shown in the video and drop a yolk into each one. Run a damp finger around each pile of filling. Drape the remainder of the dough ribbon over the filling and seal pushing out all the air. Cut as desired and store on a parchment lined baking sheet sprinkled with the rice flour. Repeat with the other pieces of dough one at a time. Finished ravioli can be stored in the fridge for up to 6 hours uncovered. Monitor their texture. If they start to feel dry, cover. If they feel sticky, uncover.Sage butter sauce:===============4 Tbsp unsalted butter1 whole garlic clove10-12 sage leavesSalt and lemon juice to tasteSet a large skillet over medium heat. Add the butter and whisk until it melts and the white foam subsides. Add the garlic and sage. Cook until the sage leaves start to stiffen. Flip and cook until the leaves are crisp and the butter is brown. Sprinkle the leaves with a little salt. Cook for 5 minutes. Remove the garlic clove and discard. Season with a few drops of lemon juice and salt.Bring a large pot of water to almost a boil. Salt heavily. I use 65g salt for 6.5qt (6 L) of water. Bring to a boil. Add the ravioli. Cover just until the water boils. Uncover, reduce heat to maintain a gentle simmer, and cook until done to your liking, about 3-4 minutes, but it’s best to do a trial with 1 piece. Mix with sage butter and an additional 4 Tbsp of fresh butter and serve immediately.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Why I No Longer Cook Sous-Vide Helen Rennie 2022-11-10 | Why I No Longer Cook Sous-Vide00:00 Intro01:06 Even Cooking: a Feature or a Bug?02:31 Food Gets Cold Too Fast03:19 It’s Just Not Fun04:14 Men vs WomenSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Reverse-Sear Steak 2.0 (Solving Consistency Problems) Helen Rennie 2022-11-03 | Reverse-Sear Steak 2.0 (Solving Consistency Problems)Kenji’s article on Reverse-Sear:seriouseats.com/reverse-seared-steak-recipeMy video on reverse-sear basics (why and how):youtu.be/9zU-hISLJgc00:00 Intro02:35 Experiment Design06:28 Steak Thickness10:21 To Pre-Salt or not to Pre-Salt13:00 Sear Variations13:47 To Rest or not to Rest15:54 Warm up the Plate16:41 Meat Quality19:03 Sous-Vide Doneness vs Reverse-Sear Doneness20:21 Lessons LearnedHow to Reverse-Sear:Preheat the oven to 250F (120C). Dry the steak that is at least 1.25” (3.2cm) thick with paper towels and season with salt and optional black pepper. Place on a rack that is set inside a baking sheet and place in the oven until the steak reaches the correct temp based on thickness (make sure to insert the thermometer sideways and fish around for the minimum temp). 1.25 inches thick (3.2 cm) - 95F (35C)1.5 inches thick (3.8 cm) - 100F (38C)1.75 inches thick (4.4 cm) - 110F (43C)2 inches thick (5.1 cm) - 115F (46C)Remove the steak from the oven and put a plate in the oven to warm up. Set a skillet over high heat and add just enough oil to cover the bottom (use more for lean steaks like a tenderloin). When the pan is hot, add the steak and brown on both sides, without exceeding 90 sec per side. Turn off the skillet and stand up the steak to brown the sides briefly (about 15-20 sec). Remove the plate from the oven and place the steak on it. Insert a thermometer to find the min temp and let the steak rest 10-15 min or until the temp stops to go up and starts to go down.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
I’ve been cooking rice all wrong! Helen Rennie 2022-10-27 | I’ve been cooking rice all wrong!How to scale a rice recipe without losing qualityThe water to rice ratios that work well for me for washed and thoroughly drained white rice (short or long grained) in a 6 qt Instant Pot:1.5 cups rice / 1.5 cups water2 cups rice / 2 cups water minus 2 Tbsp3 cups rice / 2.5 cups water4 cups rice / 3 cups water plus 2 TbspSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Apple Cake (The Secret to the Best Texture Is…) Helen Rennie 2022-10-20 | Apple Cake This recipe is adopted from Oshpaz Kelin Apple Cake: youtu.be/MWGNvrpaUJ4I’ve tested this recipe a few more times after making the video and here is an update. The eggs whip better when they are very warm (about 85F). That’s not likely to be the room temperature for most people. I usually fill a bowl with hot tap water (about 120F) and let my whole eggs sit in it for about 10 minutes before cracking them. In the video I said that I like a scary amount of apples (5), but after additional tests, I found that the texture of the cake is better with 4 apples.Streusel Topping:16g unbleached all-purpose flour26g granulated sugar15g cold butterMix together with fingers until it looks like bread crumbs. Put in the fridge until needed.Cake Batter:4 apples (about 800g before peeling and coring)3 eggs (ideally around 85F, but at least 70F)2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)200g granulated sugar300g sour cream1 tsp vanilla extract230g unbleached all-purpose flour15g baking powder Preheat the oven to 350F (180C). Peel and core the apples. Cut them in half pole to pole and then slice. Butter a 13x9 (33x23cm) baking dish.Put the eggs and salt into a bowl of a mixer and beat on high with a whisk attachment until very foamy, about 2 minutes. Add the sugar gradually on low speed. Turn up the speed to high and beat until very pale and thick, about 3 minutes, scraping down as needed. Beat in the sour cream and vanilla.Sift the flour and baking powder. Fold into the egg mix in 3 additions using a rubber spatula (you can start it on very low in the mixer and finish with a spatula). Don’t mix too much. There should be no streaks of dry flour, but little lumps are ok. Fold in the apples. Pour into a buttered 13x9 pyrex dish. Sprinkle with the streusel topping. Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep till the next day, but the top crust will lose its crispness. If that happens, pop under the broiler just until it crisps up, about 1 min.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Cooking vs Tennis (Guess Which One is Easier to Improve) Helen Rennie 2022-10-13 | Cooking vs Tennis (Guess Which One is Easier to Improve)Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Miso Soup and Dashi Stock Helen Rennie 2022-10-06 | Miso Soup and Dashi Stock00:00 Intro00:29 Dashi03:12 Miso SoupA huge thank you to my kiddo, Sammy Rennie, for making me the beautiful bowl for the miso soup!1 quart (1 L) cold water4x5” (10x13cm) piece of Kombu amzn.to/3EqVd5A5-7g bonito flakes (a big handful) amzn.to/3T7geGKPut the water and kombu into a pot. If possible let sit for 30 min and up to 12 hours. Bring to a bare simmer (180F / 82C). Remove kombu. Put bonito flakes into a fine mesh strainer and submerge into the pot. Let sit for 5 min. Remove the strainer pressing hard on solids. For the miso soup:Dashi 2 Tbsp white miso paste Salt to tasteWakame reconstituted in waterTofu, finely dicedScallions, finely slicedAdd the miso paste to dashi and blend with an immersion blender (or push the miso paste through a fine mesh sieve submerged into dashi). Season to taste with salt. Serve with wakame, tofu, and scallions or whatever you want to add. Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Portuguese Custard Tarts (Pastéis de Nata) Helen Rennie 2022-09-29 | Portuguese Custard Tarts (Pastéis de Nata)00:00 02:54 Prepping the Butter04:00 Making the Dough06:53 Laminating the Dough14:12 Shaping the Dough17:23 Custard and Plums20:39 Baking the TartsMini tart pans: amzn.to/3xV0DBEIf using them for the first time, season them a day before using. Rub them inside and outside with a tiny bit of canola oil (or some other neutral oil). Wipe it all out. They should be barely greased. Bake at 450F (230C) for 1-2 hours empty until the oil turns hard and golden brown. Cool.Recipe is here:============tinyurl.com/bddv8j2m(if you are having printing trouble, or if you want to make any edits, copy and paste into a new doc)Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Stuffed Zucchini with Tomato Sour Cream Sauce Helen Rennie 2022-09-22 | Stuffed Zucchini with Tomato Sour Cream Sauce00:00 Intro00:49 Meat Rice Filling03:38 Tomato Sour Cream Sauce06:00 Peeling and Coring the Zucchini06:51 Searing, Stuffing, and Baking the Zucchini09:17 Cookware, Batch Size, ReheatingFilling:1/2 cup (100g) jasmine rice230g yellow onion (1 large), coarsely chopped 100g celery rib (1 medium), coarsely chopped30g parsley leaves, coarsely chopped2 garlic cloves, sliced3 Tbsp cold unsalted butter, cut into 3 pieces30g panko bread crumbs140g plain yogurt or buttermilk or kefir1/4 cup cold water (optional)10g unflavored gelatin (3.5 tsp) (optional)2 Lb (900g) meatloaf mix (or half beef, half pork)14g salt or to tasteBlack pepperBring a medium pot of water to a boil. Add salt and rice. Boil for 10 min, stirring for the first minute. Drain and rinse under cold water. Set aside.Fit a food processor with a chopping blade and process the onion, celery, parsley, garlic, butter, bread crumbs, and yogurt until finely chopped. Transfer to a large bowl.Optional gelatine step (only if using beef): Put 1/4 cup of cold water into a wide, microwave-safe bowl. Sprinkle the gelatin on top and let hydrate for 5 min, then microwave in 10 sec intervals just until dissolved. Add the liquid gelatin to the bowl with pureed veggies. Add the meat, salt, and pepper, and mix thoroughly with hands (or with a paddle attachment of a stand mixer). Sauce:1/4 cup olive oil, plus more as needed1 Lb (450g) trimmed, washed, chopped leeks (white and pale green parts only)2 garlic cloves, minced28oz (790g) canned or diced chopped tomatoes1 cup dry white wine2 cups water1 tsp sugar2 cups sour cream3 Tbsp flourSalt and pepper to tasteSet a large pot or a deep, large skillet over medium heat and add the oil. When the oil is hot, add the leeks and cook stirring occasionally until tender and golden brown, 15-20 min. Stir in the garlic and cook for a minute. Add the tomatoes (chopping them up if using whole ones), wine, water, and sugar. Bring to a simmer. In a medium bowl, whisk together the sour cream and flour until completely smooth. Stir in a ladleful of tomato sauce into sour cream and whisk immediately. Stir in another one. Pour the sour cream mixture into the tomato sauce and bring to a simmer while stirring. Season to taste with salt and pepper. Zucchini:About 6 Lb (2.75 kg) large zucchini (or even better cousa squash)Flour for dredgingNeutral oil, like canola, for browning2 bay leaves (optional)Sprigs of fresh thyme (optional)Preheat the oven to 350F (180C).Peel and trim the zucchini. Cut into very thick circles (1.25 inch / 3cm) and core as shown in the video. Choose a large pan you’ll be using for browning and separate zucchini into batches that can fit the pan. Season the first batch with salt all over (including the inside). Set the pan over high heat and add enough oil to cover the bottom of the pan. While the pan is heating up, dunk both cut sides of the zucchini pieces into flour and shake off the excess. When the oil is hot, add the zucchini to the pan and brown on both sides. When the first batch is getting close, start salting and flouring the second batch. Get the first batch out, add more oil, and brown the second batch.Divide the zucchini pieces between baking dishes (you can leave one batch in the pan you used to brown them if it’s oven safe). Stuff with the meat mixture, packing it tightly. Pile the remaining mixture on top of zucchini. Pour the sauce over the zucchini. Tuck in a bayleaf and a few sprigs of thyme if using. Place both pans in the middle of the oven for 1 hour or until the sauce is bubbly and the meat registers 180F (82C). To brown the top, turn up the oven to 450F (230C) and turn on the convection for 5-10 min or until the top of the meat gets a bit of color.Cool for 20 min, sprinkle with fresh parsley and/or dill and serve.Cool leftovers to room temp, cover, and refrigerate for up to 5 days. Reheating:Cover with foil and reheat at 350F (180C) for 30 min. Remove the foil and continue for another 5-10 min or until heated through. Alternatively, reheat in a covered skillet on the stove top on medium-low heat until heated through, 15-20 min. Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Induction Stoves Watch Before You Buy One! Helen Rennie 2022-09-15 | Induction Stoves -- Watch Before You Buy One!00:00 Intro01:01 Induction Basics01:50 Magnet Size03:41 Portable Burners vs Ranges04:32 The Most Expensive Cooking Surface05:58 Induction Noises06:57 Cookware Compatibility08:42 Pan Warping10:20 Electronics Interference10:46 Would you choose induction over gas?Comparing the area of browning on gas, electric and induction: youtu.be/vY3yNn0AHjQSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Gas vs Electric vs Induction (Which Stoves Brown Best)? Helen Rennie 2022-09-08 | Gas vs Electric vs Induction (Which Stoves Brown Best)?00:00 Intro00:42 Square Footage of Browning02:43 Test Design04:34 Stoves Tested05:12 Biggest Burner Sear Results06:44 Second Biggest Burner Sear Results09:34 Chicken Braise Test12:23 Cleaning the Stoves14:33 The Burner Configuration15:51 Grates Design16:20 Propane vs. Natural Gas16:51 So What Should I Buy?How to fix uneven flames on a gas stove (warning -- I haven’t tried this myself since my burners don’t have this problem):youtu.be/Ro-6KaXxoR0At 7:09 I give you a hack for how to cook with uneven flame if fixing it is not an option.Images from: pixabay.com/users/yetis-12402839pixabay.com/users/rkit-646249pixabay.com/users/maklay62-182851Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Helen’s New Kitchen Tour Helen Rennie 2022-08-18 | Helen’s New Kitchen Tour00:00 Kitchen Tour04:39 My Construction and Design TeamMy Design and Construction Team=================================I paid full price for every product and service. None of these designers and craftsmen had any idea that they’ll be featured in a video. This is a wholehearted recommendation!General Contractor: Todd Russell Constructiontarussell@charter.net 978-502-2704Cabinet Designer: Scott BlakeKoopman Kitchen and Bath Center sblake@koopmanlumber.comInterior Designer:Kim Macumberwww.kimmacumberinteriors.comWalnut Shelves, Maple Work Table, Dining Room Table:Cannon Hill Woodworkingwww.cannonhillwood.comSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Helen Complains about a KitchenAid Gas Stove Helen Rennie 2022-08-11 | Helen Complains about a KitchenAid Gas StoveSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Shopping with Helen at Cilicia Market (My Pantry Secrets) Helen Rennie 2022-08-04 | Shopping with Helen at Cilicia Market (My Pantry Secrets)00:00 Intro01:44 Pomegranate Molasses02:19 Zaatar02:54 Huge White Beans03:59 Bulgur04:25 Red Pepper Paste 05:44 Labne06:00 Tahini Flaky Tubes06:20 Why I cook with these ingredientsCilicia Market in Natick, MA goo.gl/maps/ZE7nsd3dEpwC9D2g9For ideas of how to use red pepper paste, check out Refika’s channel: youtube.com/channel/UCONn3cHs5mqgCMqf_a4fcSg How to cook beans: youtu.be/aiUcygy6W_s Rough cooking time using this method for the huge white beans is 16 hours on “Slow Cook / High” setting in the Instant Pot.Grilling glaze and a labne topping that go well with any grilled food: youtu.be/pjxoKWI5zPI Image by Pete Linforth from Pixabay pixabay.com/users/thedigitalartist-202249/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3349075Image by Pierre Blaché from Pixabay pixabay.com/users/pierre9x6-10217214/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=5397889Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Can my Grilling Glaze Kill you with Botulism? Helen Rennie 2022-07-21 | Can my Grilling Glaze Kill you with Botulism?Grilling Glaze Recipe: youtu.be/pjxoKWI5zPIIdea for how you can use it:Skirt Steak youtu.be/R11hHLLw1dUBurgers youtu.be/q0c8egsT5dMSalmon youtu.be/B1ucS4E5dB4Zucchini youtu.be/NHuol4g7hWgEggplant youtu.be/TWBqQHvuUHsPork Chops youtu.be/PwjFF37oFV0Swordfish youtu.be/0NViqFFH6RsChicken youtu.be/luHQxHqCNWM?t=185 (it's part of a bigger paella recipe)Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Tour of “French Laundry” and My Favorite Burner Helen Rennie 2022-07-14 | Tour of “French Laundry” and My Favorite Burner(or How to Cook During a Kitchen Remodel)Chef Master Butane Burner amzn.to/3AIzjZNDrying Rack: amzn.to/3c9HuDYThe mat I put under the drying rack: amzn.to/3o1qSkJHere is my full drying set up:I put a big piece of plywood on my counter (at the moment, it’s my washing machine) and I elevate the side furthest from the sink with some supports to give the plywood a slight slope which helps the water drain toward the sink. Then I put the silicone mat and the drying rack on top.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
What is Helen Doing to Her Kitchen? Helen Rennie 2022-07-07 | What is Helen Doing to Her Kitchen?Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Chicken Provençal (The Minimalist Version) Helen Rennie 2022-06-30 | Chicken Provençal (The Minimalist Version)Serves 48 chicken thighs (roughly 3.5 Lb / 1.5 kg)1 Tbsp oil with a high smoke point (like canola or grapeseed)2 yellow onions, diced2 tsp minced fresh thyme, rosemary, and/or sage (or 1 tsp dry)2 garlic cloves, minced1 cup dry white wine28 oz (794g) can of whole or diced tomatoesChopped tarragon or parsley for servingIdeally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp). Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.Preheat the oven to 325F (160C).Lower the heat to medium-low. Add the onions, a generous pinch of salt, and cook stirring occasionally until translucent and golden brown, about 15min. Add the herbs, the garlic, and another pinch of salt, and cook until aromatic, about 2 min. Add the wine and tomatoes and bring to a simmer. If your tomatoes are whole, chop them up with a flat spoon or spatula. Taste and correct for salt. Add the olives, bay leaves, the chicken, and its juices back to the pan. The chicken meat should be almost submerged, but the skin should stay above the sauce. Bring to a simmer and place in the middle of the oven. Cook for 1 hour or until the chicken is completely soft when pierced with a fork in the thickest part.Let rest for 15-20 min. Sprinkle the chicken with tarragon or parsley and serve.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Knife Skills in a Wrap and the Onion Controversy Helen Rennie 2022-06-23 | Knife Skills in a Wrap and the Onion Controversy00:00 Intro00:29 Onion Dice02:49 The Onion Controversy04:53 Cooking the Onions05:35 Scallions06:05 Leafy Greens (herbs and spinach)06:58 Cherry Tomatoes07:16 Avocado07:48 Assembling the Spinach Filling08:26 Making WrapsClaw Grip: youtu.be/Uv7td6UxBXQHow to Hone a Knife: youtu.be/TMVXfBW2SxAFilling (can be made a day ahead):==========================1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown150g (5 oz box) baby spinach, chopped30g herb mix (parsley, dill, tarragon, cilantro), chopped2 scallions, slicedSalt to taste (I used 1/2 tsp Diamond Crystal Kosher salt)1/2 tsp pomegranate molasses2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand)Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity.If you want to use Swiss Chard, here is how to cook it: youtu.be/92hh23TrZfA?t=72Other things I put in the wrap in this video are:HummusGreek YogurtAvocadoTomatoesSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Biscuits and Strawberry Shortcakes Helen Rennie 2022-06-16 | Biscuits and Strawberry Shortcakes255g bleached all-purpose flour, such as Gold Medal 1 Tbsp sugar1 tablespoon baking powder1/2 teaspoon baking soda4.2 g salt (1+1/2 teaspoons Diamond Crystal Kosher or 3/4 tsp table salt)113g (1 stick) cold unsalted butter, cut into 1/2-inch cubes 255g plain yogurt, straight from the fridge (NOT the thick Greek kind) Adjust oven rack to lower-middle position and preheat to 400F (200C). Put flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter is the size of corn flakes. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below. Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing; until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a floured surface. Gently pat the dough into a squarish shape about 1/2 inch (13mm) thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch (19mm). If needed, dust away any excess flour, then cut into 2 3/4-inch rounds and arrange in a 10 inch (25cm) cast iron skillet (a slightly bigger pan is fine). Make more biscuits out of the scraps as shown in the video. Bake until the biscuits are well-risen and golden brown, about 20 minutes. Cool for 10 min and serve. Leftovers can be stored for a day in an airtight container at room temperature. Rewarm tightly wrapped in foil at 350F (180C) for 10-12 min.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Smashed Falafel (no deep-frying necessary) Helen Rennie 2022-06-09 | Smashed Falafel (no deep-frying necessary)00:00 Intro01:17 Falafel Mix04:45 Labneh or Yogurt Sauce05:24 Cooking Falafel Patties07:11 Sunny-side-up EggsMakes 6 patties (1 makes a good appetizer or breakfast, 2 make a good meal)For falafel patties:185g (1 cup) dry chickpeas, soaked for 8-16 hours, drained, rinsed, dried on paper towels1 small yellow onion, diced (100g)1 garlic clove, sliced25g parsley, cilantro, mint, dill, or tarragon (any combination)175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown1 heaping tsp Smoked paprika1 heaping tsp coriander1 heaping tsp cumin1 Tbsp pomegranate molasses 8.5 g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table salt)2 Tbsp all-purpose or rice flour (18g)1 Tbsp olive oil Heaping 1/4 tsp baking soda 1 Tbsp freshly squeezed lemon juiceCanola or some other neutral oil for pan fryingFor labneh sauce: 1 cup labneh or Greek yogurt or sour cream1 garlic clove grated on a microplane zesterLemon juice and salt to tasteFor the eggs:1 egg per pattie1 tsp of butter per eggFalafel patties:Put everything into a food processor (except for canola oil) and process until homogeneous, but not smooth, scraping down as necessary. Can be cooked immediately, or refrigerated up to 24 hours, or frozen (see freezing instructions below)Mix all the ingredients for the labne sauce.Set a non-stick or a well seasoned cast iron pan over medium heat. Add enough oil to make a thin layer on the bottom of the pan (about 2 Tbsp for a 12 inch skillet). When the oil is hot, add the patties. You might need multiple pans to fit all 6. Cook on moderate heat until brown and crisp on the first side. Regulate the heat so that the browning takes 4-5 minutes per side. Flip and brown on the second side (adding more oil as needed). Remove to a plate. Eggs:Add 1 tsp of butter per egg into the same skillet where you cooked falafel patties. Set over low heat. Add the eggs, cover and cook for 1.5 min. After that, check every 30 seconds until the white is almost set except for right around the yolk. Take off heat and keep covered for an additional minute (you might need to adjust this time based on how set you like your eggs). Spread labneh sauce on plates. Top with falafel patties and eggs. Sprinkle the eggs with salt and drizzle with olive oil.Freezing:Line a baking sheet with parchment of plastic wrap. Shape the patties on it using the cookie cutter and potato masher or any way you choose. Cover with another piece of parchment or plastic and put in the freezer for a few hours or until hard. Move into a zip lock bag with the parchment or plastic still attached on both sides and keep in the freezer. To defrost: either move them to the fridge the day before using, or let them defrost at room temperature for about an hour (it’s ok if they aren’t completely defrosted, they’ll finish up during cooking). Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Snap Pea Salad Helen Rennie 2022-05-26 | Snap Pea Salad with Pistachio DressingInspired by a salad I had at Sarma Restaurant in Somerville, MAsarmarestaurant.comDressing:1/2 cup pistachios (60g)1/2 cup oil (112g)Zest and juice of 1 lemon (45g)1 tsp Dijon mustard2 Tbsp water or as neededSaltPut everything into a blender and puree until smooth. Salad:1 Lb sugar snap peas, stick end removed3-4 radishes, sliced and julienned if desired1-2 kumquats, sliced (optional)1-2 scallions, slicedCrispy Quinoa youtu.be/4YDcrNvPduABring a pot of salted water to a boil. Prepare a bowl of ice water. Put the peas into boiling water. Cover. Cook for 1 minute. Remove with a slotted spoon into ice water. Cool for 5 minutes. Drain and dry with paper towels. Chop into bite size pieces. Mix with about half of hte dressing. Season to taste with salt. Sprinkle radishes with salt and mix. Arrange peas on a plate. Top with radishes, kumquats, scallions, crispy quinoa, drizzle of olive oil and sprinkling of some flaky salt. Alternatively, you can mix all ingredients together.Affiliated Link:Here is the vitamix spatula I use: amzn.to/3x7bRBUSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Why Restaurant Quinoa Is So Much Better Helen Rennie 2022-05-19 | Why Restaurant Quinoa Is So Much Better00:00 Intro00:47 Washing Quinoa02:13 Quinoa : Water Ratio03:23 Cooking Quinoa04:14 Resting and Fluffing Quinoa05:42 Storing Quinoa06:46 Crispy Quinoa1.5 cups of quinoa1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)2 tsp Diamond Crystal Kosher (or 1 tsp table salt)Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.Fluffing quinoa:Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate. Storing quinoa:Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.Crispy quinoa:Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month. Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.Here is the za’atar that I use: amzn.to/37uO1HvSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Spinach Feta Pie with Pizza Dough Helen Rennie 2022-05-12 | Spinach Feta Pie with Pizza Dough00:00 Intro01:12 Making the Dough03:48 Rising the Dough04:45 Understanding the Filling Concept05:30 Filling Recipe08:20 Shaping and BakingHere is the parchment paper that I use (affiliate link):amzn.to/3Ffki1RMakes 2 pies / Serves 4Dough:=====(make 1 to 4 days before serving )226 grams unbleached all-purpose flour (I use King Arthur)1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast) 1 tsp sugar1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)158 grams water at 70-90F (21-32C)24g olive oil divided between 2 containers of 2 cup capacity each (12g per container)By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Add the water. Fit the mixer with a paddle attachment and run it on low speed. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains. Both methods: Cut the dough in half with an oiled spoon. Place each half into a container with oil. Flatten the top. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping.Filling (can be made a day ahead):==========================1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown150g (5 oz box) baby spinach, chopped30g herb mix (parsley, dill, tarragon, cilantro), chopped2 scallions, slicedSalt to taste (I used 1/2 tsp Diamond Crystal Kosher salt)1/2 tsp pomegranate molasses2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand)Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity.If you want to use Swiss Chard, here is how to cook it: youtu.be/92hh23TrZfA?t=72Shaping and Baking:================Position the racks in the bottom and top of your oven. Preheat the oven to 500F (260C) for at least 30 minutes (45 min if using a stone or steel placed on the bottom rack). Get the dough out of the fridge 10 min before shaping. Shape on parchment paper as shown in the video. Divide the filling between 2 doughs. Spread the filling leaving a 1.5 inch border. Fold the dough towards the center leaving a little hole in the middle. Wipe the oil from the parchment paper around the pie. Slide the parchment onto a rimless baking sheet and slide the parchment with the pie onto the bottom rack of the oven. Bake for 8 min. Move to the top rack for 2 min (or leave it on the bottom rack, turn on the convection fan, and bake 2 more minutes). Slide onto a cooling rack, pull out the parchment. Brush with butter. Cool for 7 minutes while baking the second pie. Ideally, serve immediately. If necessary the pie can be rewarmed at 500F (in the middle of the oven for 5 min and rebuttered).Other filling ideas:==============Mashed potatoes from my pirozhki video: youtu.be/O21E-5n7BlU?t=211Caramelized cabbage: youtu.be/tA4IzFsJA7sSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Chicken Schnitzel (Chicken Nuggets for Grown-ups) Helen Rennie 2022-05-05 | Chicken Schnitzel (Chicken Nuggets for Grown-ups)00:00 Intro01:19 Yogurt Brine03:28 Trimming and Tenderizing the Chicken05:32 Pan-Frying the ChickenNote about salt: 8.4g salt = 1 Tbsp Diamond Crystal Kosher Salt = 1.5 tsp Table Salt = 2.25 tsp Morton’s Kosher Salt120g (1/2 cup) plain yogurt, buttermilk, or kefir1 garlic clove grated on a microplane zester (optional)8.4g salt (see note)1 tsp Dijon mustard (optional)Pinch of cayenne (optional)Pinch of black pepper (optional)2 Lb (900g) skinless, boneless chicken thighsPanko bread crumbs as neededOil (like canola) as neededIn a medium bowl, mix the yogurt, garlic, salt, mustard, cayenne, and black pepper. Line a cutting board with plastic wrap or parchment paper. Lay out the chicken thighs, cover with another piece of plastic or parchment and beat with the flat side of a meat tenderizer to flatten them out and give them even thickness. Spoon some yogurt mixture evenly over the chicken, then add all the chicken to the bowl, and mix to coat thoroughly. Let sit for at least 30 minutes or overnight in the fridge. Pour some panko bread crumbs into a large flat dish. Let 2 large skillets over moderately high heat (or you can do it in one skillet in batches). Add enough oil to just cover the bottom of each skillet (about 3 Tbsp per skillet). While the oil is heating up, coat the chicken on both sides in panko bread crumbs. When the oil is hot, swirl the pan and add the chicken in a single layer. Cook until brown on both sides, regulating the heat so that each side takes 3-4 minutes to brown (roughly medium heat). Don’t touch the chicken until you can see the color around the perimeter of each piece. Remove from the pan and let rest for 5 minutes. Serve immediately.Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
Why I Listen to the Food, Not to the Recipe Helen Rennie 2022-04-28 | Why I Listen to the Food, Not to the Recipe Or How to Control Heat and Avoid Smoke AlarmsMore about different pan materials and how to preheat them is in this video:Pan Secrets Chefs Don’t Tell You: youtu.be/YLfsq7GRE9wSupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: facebook.com/HelensKitchenCookingINSTAGRAM: instagram.com/helen.rennie
The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица) Helen Rennie 2022-04-14 | The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица)00:00 Intro01:06 Sauteeing the Onions02:10 Soaking the Matzo03:34 Cooking PrezhenitsaServes 4Sauteed Onions:1 large or 2 small yellow onions, diced (200-250g) 2 Tbsp butter2 Tbsp olive oilSaltSet a medium skillet over medium heat. Add the butter and oil. When the butter melts, add the onions and a generous pinch of salt. Cook, stirring occasionally until completely translucent and golden brown, about 20 min.Prezhenitsa:4 squares of matzo3 eggs1/2 tsp pomegranate molasses (optional)2 Tbsp chopped parsley or dill leaves (optional)Salt and pepperSauteed Onions (from the above recipe)Oil and/or butter for frying as needed (2-3 Tbsp)Break up the matzo into small pieces and place in a medium bowl. Cover with cold water and let sit for 5-10 min until mostly soft. Drain in a colander and squeeze out the water. Wipe out the bowl and crack the eggs into it. Beat thoroughly. Add the matzo, pomegranate molasses, parsley, sauteed onions, salt, and pepper to taste. Mix well, taste and adjust for salt. Set a non-stick 8” (20cm) skillet over medium heat. Add 1-2 Tbsp olive oil. When the oil is hot, swirl the pan to coat it with oil. Add the matzo mix, flatten it out and tuck in the sides. Cover and cook until nicely browned, about 5-7 min. Dot the top with 1-2 Tbsp butter or drizzle with olive oil. Preheat a 10” (25cm) non-stick skillet over medium heat and dump the prezhenitsa into this larger pan raw side down. Cook uncovered for about 5 min or until firm and reading 170F (77C) in the center. Slide onto a plate. Cool for 5 minutes. Slice into pieces and enjoy.A more traditional way to flip it that doesn’t require a second pan: youtu.be/dhMhOMJ--x0?t=362Support my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: https://www.facebook.com/HelensKitche...INSTAGRAM: instagram.com/helen.rennie
Do Meatballs Need Eggs? Helen Rennie 2022-04-07 | Do Meatballs Need Eggs?00:00 Intro02:15 Designing the Experiment03:57 Tasting Meatballs after 20 Min of Cooking05:05 Tasting Meatballs after 1 Hour of Cooking06:08 Helen’s TakeawayThe dishes I mention in this video:Meatballs youtu.be/ylaZCuzJbV0Cutlets youtu.be/-GO9rntZPUoPelmeni youtu.be/_7cSBz-XrGISupport my channelpatreon.com/helenrennieMy cooking classes in the Boston area:http://www.helenrennie.comFACEBOOK: https://www.facebook.com/HelensKitche...INSTAGRAM: instagram.com/helen.rennie
