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Boston is hosting A Taste of Iceland March 11-17 to celebrate Icelandair’s nonstop Iceland Air service between Boston and Reykjavík!

Featured Icelandic chef Thorarinn Eggertsson of Orange in downtown Reykjavík, was kind enough to spend a couple of hours with how2heroes to demonstrate modern twists on classic Icelandic recipes so we could film them and share them with you.

The how2heroes crew filming with Icelandic Chef Thorarinn Eggertsson at Rustic Kitchen in Boston

Chef Thor showed us a funky, simple method of cooking fish sous vide (meaning “under vacuum” in French), at home! After salting a filet of cod and leaving it to sit overnight, he rinsed the fish and wrapped it tightly (and we mean TIGHTLY) in plastic wrap. Chef filled a sink with warm water (about 125º F), and submerged the fish for 15 minutes. The result? Flakey, succulent cod that was served with a bearnaise, and purees of potatoes and herbs. Want to try this at home? Watch for the video soon here on how2heroes.

Icelandic Chef Thorarinn Eggertsson and his Pan-Fried Langoustines

Chef Thor is passionate about Icelandic seafood! He carried all of his own seafood onto the plane for the trip from Reykjavík to Boston! His second dish was Pan-Fried Langostines. If you haven’t experienced langostines, you haven’t lived. A tiny crustacean that’s a cross between a lobster and crawfish, langostines are tender and pack a huge punch of flavor!

Chef Thorarinn Eggertsson and his new how2heroes apron

To check out a schedule of A Taste of Iceland festivities in the Boston area, visit: http://www.icelandnaturally.com/taste-of-iceland-boston

how2heroes had a whirlwind week of fabulous filming segments! We are gearing up for St. Patty’s day with some fun Irish-inspired dishes! Here is a glimpse of what is to come:

how2heroes’ Producer Kelsey Clark made a dessert goodie for adults- a Guinness Float. She filmed in the how2heroes test kitchen, then made samples for the office (at 10am!). Vanilla vodka muddled with vanilla ice cream, Guinness & shaved chocolate- hey, it’s five o’ clock somewhere! Kelsey is also responsible for the sweet holiday Peppermint Mocha Martini. Someone’s got a sweet tooth.

Jeff Potter, author of the upcoming book “Cooking For Geeks,” is a mad scientist in his Cambridge, Massachusetts kitchen. Jeff shared his Roasted Poblano & Cheddar- Stuffed Pork Chops with Simple Rosemary Mashed Potatoes (with videos soon to come!).  Jeff demonstrated how to roast peppers over a gas burner. What if your oven’s burners are electric? Not to fear, Jeff devised a new & efficient roasting method with a common household appliance- a toaster! We kid you not. Slices of peppers popped out of the toaster in a perfectly roasted state. Jeff Potter previously filmed Duck Confit Sugo for how2heroes. During this shoot, he made the crew Goldschlager ice cream using liquid nitrogen (alcohol has a freezing point that is much lower than that of water, and liquid nitrogen allows it to reach that point). Our Director of Photography Jason Bacon dug right in with a metal spoon. Needless to say, the combination of the sub-zero temperature of the ice cream, the metal of the spoon and Jason’s wet tongue resulted in a scene identical to that in “A Christmas Story” movie where Flick freezes his tongue to a lamppost on a triple-dog-dare.  Jason left part of his tongue and most of his salt-detecting taste buds on that spoon.

Hilary Koloski of Cow & Crumb Baking Company made kid-classic Snickerdoodle Cookies as well as Peanut Butter Pretzel Cookies. The latter is a sweet-salty combination so perfect, that it should win an Oscar for ‘best chewy cookie.’ Hilary had never made Snickerdoodles Cookies before concocting this recipe for how2heroes. She told us that she had previously boycotted these cookies because the dough contains no Snickers candies, and she felt misled by the name! However, after trying these soft & sugary yummies, she is a self-professed Snickerdoodle convert. You may remember Hilary Koloski’s Sunrise Fruit & Nut Cookies, which are not only delicious, but also super wholesome!

Broccoli and cauliflower were the star players in a Broccoli and Cauliflower Gratin. how2heroes had the honor of working with Florentine visiting chef Benedetta Vitali, who shot with Jody Adams at Rialto Restaurant in Cambridge, Massachusetts. Benedetta was on a month-long United States tour hosting dinners and cooking classes. This was Chef Vitali’s first video with us, but her sous chef, Jody Adams, is a how2heroes pro, recently filming a perfect Parmesan & Fennel Breadsticks video.

Clare Garland of The Ashmont Grill in Dorchester, Massachusetts, plays with her food! Already dominating our sweet tooth with her awesome Carrot Cake recipe, she baked a Chocolate Guinness Cake with Irish Cream Sabayon! We kid you not when we claim that this is the moistest cake we have ever tasted. For plating, Clare displayed the cake in a drinking glass, and topped it with the sabayon. It so uncannily looked like a pint of Guinness Stout, we almost tried to take a swig!

Spices & candied fennel seed from Shalimar Indian Foods & Spices

Ranveer explained that many Indian dishes are comprised of four basic spices: cumin, coriander, tumeric & chili. The biggest misconception of Indian cuisine is that all dishes are spicy. In reality, Ranveer stated that only about 10% of Indian dishes have the heat that people think of. Indian recipes are compiled from complex layers of aromatics & spices.

Ranveer Brar, Corporate Chef of One World Cuisine Restaurant Group

Ranveer has opened over 13 restaurants, and is the Corporate Chef of One World Cuisine. Some restaurants in this group include Mantra, Diva and Cafe of India, located in and around Boston, MA.

Lynne, in lentil paradise

Lentils lined the shelves like colors of the rainbow. Ranveer explains in a Lentils & Other Legumes video (coming soon!), the differences in preparations and soaking/cooking methods with each type.

Ranveer, showing Lynne & Kelsey the difference in aroma between black & green cardamom pods

The spices were fascinating (and well-organized!). Lynne commented on the smokiness of the black cardamom pod’s aroma compared to green cardamom pods. Ranveer showed us asafoetida, a spice in the allium family (garlic, leeks, onions…) that smells about as pleasant as the name! It is said to have purification qualities and is good for the body… if you can tolerate the stench!

Ranveer's Paneer Masala served with rice: video coming soon!

Ranveer used the four basic spices in Paneer (Indian cottage cheese) Masala. Delicious! Watch for the video, coming soon to how2heroes.com!

Masala Dosa: video coming soon!

If you have yet to have your first dosa experience, you have not lived. Like a thin crepe, the Indian dosa’s batter is made of soaked, ground rice and lentils. This Masala Dosa is filled with a potato, lentil & spice mixture, and served at Dosa Factory with Lentil & Vegetable soup, as well as Coconut Chutney (Coconut Chutney & Masala Dosa videos coming soon!).

A big congrats to our 3 winners for the how2heroes Cookbook Sweepstakes!

Kevin McCarthy of Boulder, CO

Amy Mace of Nashville, TN

Lynn Estep of Syracuse, IN

They have each won a set of 5 cookbooks and the coveted how2heroes apron! The cookbook titles include:

• “New England Soup Factory cookbook” by Marjorie Druker and Clara Silverstein
• “Legal Sea Foods Cookbook” by Roger Berkowitz and Jane Doerfer
• “Christmas Cookies: 50 Recipes to Treasure for the Holiday Season” by Lisa Zwirn
• “The American Lighthouse Cookbook” by Becky Sue Epstein and Ed Jackson
• “One Cake, One Hundred Desserts” by Greg Case and Keri Fisher

Thanks to all who entered and please keep your eyes peeled for our next sweepstakes!

Have you ever walked into an Indian market and been wowed by all the spices, lentils, unusual produce and sauces yet overwhelmed and confused by all the choices? We have too which is why we spent some quality time with Ranveer Brar at the Dosa Factory in Central Square, Cambridge this past weekend. Next Thursday, he will be doing some great videos for us on Indian spices, lentils and how to make a delicious Dosa (crispy rice flour crepes filled w/ savory ingredients). In order to prepare, this past Saturday we took a very educational walk with him through the store followed by a taste of his tremendously delicious dosa masala (stuffed with potato, lentils and curry leave spiced onions). We learned so much and are excited to go back next week to get on video for you what he shared with us.

Ranveer is very passionate about Indian cooking and is a wealth of information who is happy to Every Saturday at 11, you can find him giving tours and helping cooks get started by walking them through the aisles and imparting his wisdom on the finer points of husked vs unhusked lentils (hint husked lose their fiber but cook quicker), the purpose of different spices and tips on what to do with ingredients you don’t often find fresh like tamarind. We are so excited to go back next week and shoot Ranveer sharing with you all some of the things he shared with us – and much more.

If there’s anything in particular you would like to know about Indian cooking, please let us know and we will ask the expert. Thanks!

Shelves of brightly colored and highly fragrant Indian spices

Yesterday morning, Chef Lars Liebisch shared a trio of delicious recipes we have captured on video for you: Bacon-Wrapped Bananas with Chili, Vegetable Noodles in Orange-Ginger Glaze, and Prosciutto Wrapped Lemon Basil Chicken Rolls. Honestly, you had us at bacon. But all 3 dishes were outstanding. The stage was set at the beautiful Boston Center for Adult Education, where Chef Lars Liebisch teaches a variety of cooking and knife skills classes.

The how2heroes crew filming Chef Lars Liebisch

With obvious experience in front of a camera, Lars Liebisch, private chef and teacher at the Boston Center for Adult Education, began with the Bacon-Wrapped Bananas, a sweet and spicy combination that had a touch of chili powder for a kick.

Bacon-Wrapped Bananas, courtesy of Chef Lars Liebisch

Does all this talk about bacon and bananas make you hungry? Here are some related recipes we have live now you may want to try: Alina Eisenhauer’s Bananas Foster Spring Rolls or Mark Patuto’s Grilled Banana w/ Chocolate & Peanut Butter recipe for your banana fix. Have the desire to wrap something in bacon? Try our Bacon-Wrapped Cod with Smoky Mussels, Bacon-Wrapped Dates with Warm Paprika Honey, and Bread-Free Mini BLTs to feed your cravings until Lars’ new videos go live.

Next Tuesday marks Mardi Gras, or “Fat Tuesday.” a day of celebration and colorful festivities, celebrated most earnestly in the warmer climates, like New Orleans (a place the how2heroes crew is quite familiar with). So grab some beads and roll up your sleeves for some fantastic New Orleans soul food!

Some of the fantastic New Orleans chefs

Here are some excellent comfort recipes we highly recommend on this day of celebration:

Drinks:

• Becca Mason’s Hurricane
• Andrew Ledford’s Brandy Milk Punch
• Chris Keating’s Absinthe Cocktail

Savory Dishes:

• Chiqui Collier’s BBQ Shrimp
• Justin Kennedy’s Fried Shrimp Po’Boy
• Boo Macomber’s Dirty Rice Jambalaya
• Mark Springfloat’s Creole Crab Cakes
• Ashbell McElveen’s Southern Biscuits

Sweet Treats:

• Emanuel Loubier’s Spoon Bread
• Poppy Tooker’s Calas
• Frank Brigtsen’s Pecan Pie with Fresh Whipped Cream

Have a great time cooking and don’t forget to get ready for Valentine’s Day and Chinese New Year, both of which start this Sunday! We have great sections for both holidays with awesome ideas to feed your family, friends, or maybe just that one special person.

The how2heroes crew was treated to the genius of Chef Rembs Layman as he whipped up a bold Cajun Duck Cassoulet at Tupelo Restaurant, located in Inman Square, Cambridge, MA (down the street from the how2heroes headquarters). You may remember his smash-hit Southern classics: Skillet Fried Chicken and Braised Collard Greens. This upcoming video will be a guaranteed touchdown!

Several key steps in making a cassoulet

Cassoulet may appear to be a daunting process, but Rembs breaks down the steps, making this French classic do-able for any home cook! He started by soaking kidney beans overnight and making the duck confit (pictured left). Rembs made more confit than needed for the recipe, suggesting to keep the extra in your refrigerator (submerged in fat) to use for a variety of different weeknight meals. Duck crepes, duck confit salad- his suggestions made us salivate!

Cajun Duck Cassoulet, courtesy of Chef Rembs Layman

Chef Rembs Layman with his finished dish

The finished dish was an amazing, bold-flavored take on the traditional comfort food classic. Despite the fact that it was 10:00 a,m,, the crew didn’t hold back- Cajun Duck Cassoulet made for a very hearty breakfast!  Watch for Rembs’ video coming soon. In the meantime, test some of these other delectable ducky dishes: Duck Confit by Jericha Strickland, Jeff Potter’s Duck Confit Sugo, Jason Bond’s Tea & Salt Cured Roast Duck, Tony Maws’ Cured Duck Breast, Deidre Antes’ Seared Duck Breast on Wild Rice Pancakes, or Patricia Yeo’s Duck Curry Meatballs.

how2heroes photographer, Zoe, enjoys the Cassoulet

Holy Hot Pot! The how2heroes crew has just returned from filming In-May Liu (Christine Liu’s visiting mother) cooking a delicious Chinese Hot Pot recipe. What is “Hot Pot” exactly? Imagine a fondue or shabu-shabu, with a flavorful broth to cook your your seafood, meats, tofu, and veggies atop the table- family style. You start with selecting the beef and seafood, then end with the broth itself. In-May Liu used a chicken stock base (but water or vegetable based stock can be substituted well for vegetarians) and a delightful array of squid, fish balls, scallops, and shrimp, not to mention choice cuts of beef and a flurry of green vegetables. It was, to say the least, well received by the crew.

The how2heroes filming (and eating) a Chinese Hot Pot dish.

Traditionally a winter dish, the delicious soup aroma and cozy serving-style is definitely a great way to bring the family together, as In-May Liu described- especially when the kids are home on break from school. This is not only a vegetarian-optional dish, but also a one-pot meal and a fantastic healthy recipe as the soup is surprisingly filling.

A single person's serving from the Hot Pot.

This video was shot today but it will be live in time for Chinese New Year, which falls on February 14th this year. We have lots of wonderful dishes in time for celebrating the year of the Tiger, like Patricia Yeo’s Edamame Potstickers, Mama Chang’s Pork & Chive Dumplings, or Christine Liu’s Chinese Tea Eggs. Need a hand folding those dumplings? Our very own Lilly Jan can help you with her how-to on Pleating a Potsticker. So stock up on oranges and break out the red envelopes and prepare for a year of wealth and prosperity!

Yesterday, the how2heroes crew visited Eunice Feller of Bread & Chocolate Bakery Cafe, in search of the perfect Valentine’s Day Cupcake. You may remember Eunice’s delicious Chocolate-Raspberry Cupcakes, or her equally popular Whoopie Pies. You’re in for a treat because this one takes the (cup)cake! Video premiering just in time for Valentine’s Day.

Eunice Feller's Red Velvet Cupcakes

Always a pro on set, Chef Eunice Feller whipped us up a batch (and some relationship advice) in no time at all, proving just how easy these cupcakes are.

Eunice Feller and her Red Velvet Cupcakes

These treats are sure to please this Valentine’s Day, or any other day of the week, so keep an eye out for the video soon! In the mean time, if its cupcake you crave, check out Alina Eisenhauer’s Margarita Cupcakes, Blair Pendergast’s Guinness Cupcakes, Peg Aloi’s Pumpkin Spice Cupcakes, Linsey Herman’s Gluten-Free Grandma’s Chocolate Cupcakes, or Adam Dachis’ Vegan Peanut Butter Cup Brownies. And do NOT miss our OMG Brownies or Mint Chocolate Fudge Brownies. Be still my heart.

Already a fan of Bread & Chocolate? Eunice’s Chocolate-Raspberry Cupcakes are going to be one of the wine and dessert pairings at the how2heroes and Central Bottle Valentine’s Day Party on Tuesday, February 9th. RSVP via facebook here and check out some of the other great treats for the evening.