Red Hot Chili Peppers drummer Chad Smith gets mistaken for Will Ferrell all the time (and I agree there is a striking resemblance).  Chad says that he bumped into Will at a party in L.A. and said “Both Will and I turn [to look at each other] kind of at the same time.  It was classic.  He eyeballs me up and down, and he goes, ‘you’re very handsome’ and walks away.”  Take a look below and decide for yourself.  Can you tell which side is Will or Chad?

As we quickly approach the end of summer and the beginning of the new school year, I start to think about adjusting my schedule. Whether you have family in sports, just finishing with vacation or formulating a new project at work to complete before the year ends, change is coming. As some of us have realized change is good. It gives us the opportunity to reflect on past performance and make adjustments for the future.

Let’s take kids and school for example. I become more sensitive to there breakfast and dinner patterns. It’s always a goal to make sure the kids start out there day with the proper ingredients to carry them to lunch. Then hopefully with a properly packed “brown bag”, that will keep them nourished through the sporting events. Dinner is always a time to be creative and plan ahead. As we have stated before, always try to plan ahead so you don’t have to use the speed dial on your phone five nights a week!

So how do we plan for some simple changes regarding our meals?

1. Read the grocery ads when they come out and compare ingredients/prices, before you shop.
2. Have a pen and paper close so you can make a list of what you want to prepare for the first three or four days of the week. Use your repertoire of recipes or consult our blog for some great ideas and soon, chefbernards.com for even more!
3. Make a list of what you’re going to have each night and distribute responsibilities whenever possible for specific dinners. It’s more rewarding (even after the complaining) and becomes the foundation to having everyone involved.
4. After you shop and before you put everything away, think about what you can prepare to make you meals easier to compose. Sometimes it can be just marinating a piece of meat for the following day. I always cut my vegetables for the following day when I’m making dinner for that night. If I have the tools out, I know that’s half the challenge. Occasionally it’s just a matter of different cuts to make a recipe look special.
5. Use a calendar to highlight “what’s for dinner”.
6. To keep ingredients fresh, I shop twice a week and therefore rotate out (cook) any old product before I bring in new things. Besides, I always forget something from my first list so if I know I’m going again to restock with fresh ingredients, this helps eliminate running every day to the store. And we all know that can happen!

If you apply these simple habits early enough in the new season, I think you will find your meal time becomes more relaxing and the quality of time you or your family spends together is more enjoyable. No matter who is at the stove or on the grill!

So understanding we all have our own formulas to “better nutrition and family time” what do you do to create more balance to the hectic fall meal schedule? We all could use a creative idea, what’s your secret?

Ciao,

~ Bernard

She did it on Tuesday nights show and most people thought she looked pretty good.  I really didn’t think she ever looked bad….but was just a little nuts if ya know what I mean.  Anyway, here is the video if you missed it.

Even though men tend to be bigger and stronger than women, they don’t rule at EVERYTHING. Here are nine things women do better than men according to Cosmopolitan.com. I thought it was interesting and felt I should share it.

1.) WOMEN EVOLVE HOTTER. A study showed that women are getting better and better looking every decade. After following 2,000 people for 40 years, the researchers found that ATTRACTIVE women had 16 percent more children. And they were 36 percent more likely to have a daughter as their first child. And all those good genes get passed down.

2.) WOMEN SURVIVE CAR ACCIDENTS. According to a study by Carnegie Mellon University, men are 77 PERCENT more likely to DIE in a car crash.

3.) WOMEN TALK ABOUT THEIR PROBLEMS. A survey of 2,000 people showed that 53 percent of women talk to their friends about what’s stressing them out. But only 29 percent of men do.

4.) WOMEN ARE MORE RECESSION-PROOF. According to the Bureau of Labor Statistics, 80 percent of the people who have lost their jobs since December of 2007 have been men. It’s because the male-dominated fields . . . like manufacturing and finance . . . have been hit the hardest.

5.) WOMEN GRADUATE FROM COLLEGE MORE OFTEN. Not only do more women ENROLL in college, but they’re also more likely to graduate. And MEN are more likely to take longer than five years.

6.) WOMEN EAT HEALTHIER. A survey of 14,000 people done by the University of Minnesota showed that men are more likely to eat things like frozen pizza and red meat. While women are more likely to fill up on fruits and vegetables.

7.) WOMEN HAVE STRONGER IMMUNE SYSTEMS. Estrogen gives women an edge when it comes to INFECTIONS. That’s because estrogen fights off a certain enzyme that weakens your body’s defense against bacteria and viruses.

8.) WOMEN LIVE LONGER. Yes, it’s true. Women generally live five to ten years longer than men do. But they can also live A LOT longer. 85 PERCENT of people who make it to 100 are women.

9.) WOMEN COMMUNICATE MORE. Women can actually process more words than men can. A study by the University of California at San Francisco showed that men can process about 7,000 words per day . . . compared to 20,000 words for women.

So Coldplay was filling in for the Beastie Boy’s (due to MCA getting cancer treatment) and decided it was a great idea to sings one of their songs. I however, disagree and think this sounds HORRIBLE! Judge for yourself!

I find one of the most rewarding food choices in the summer is freshness! We have the opportunity to add to that, with our own gardens. Some use there gardens for therapy, others to see if they can “really” grow something and then there is those who love to “reap what they sow”.

I remember when growing up, we (my dad), always had a garden. It seemed to be something you were sentenced to, when you had to go out and “pick the weeds or water the garden”. But, you always loved when asked to go grab some tomatoes, cucumbers, corn, 2 types of squash …. You name it, my dad grew it! Fortunately my mom was a great cook and still is, so she knew how to use the ingredients the right way. Herbs are a great way to get started in the growing business at home. And you can do them anywhere you live.

I had the chance to do a beautiful back yard party at a client’s house and was introduced to her “herb garden”. It is absolutely beautiful! She is quite meticulous, as I see it, with her design and maintenance. So prior to and after the event, she has turned me on to these herbs and I have used them several different ways.

Growing herbs is not an issue, once you plant the seeds or transplant the start of a plant, some will take off and consume an area. Like anything they take a bit of work to maintain; weeding, watering and picking at the right time and the right spot so as to keep them growing, are important facts.

When I teach I always use fresh herbs and even substitute them for salt in certain recipes. The flavor of the herbs makes you not think of what you’re missing! I know a lot of you have gardens, what a way to be creative and original in your cooking. We would like to know how your garden has changed your eating habits (gone vegetarian for the summer?) or cooking routine at home. Below is a recipe I have done time and again, I love lamb and the herb crust balances the flavor of the meat. It’s the perfect time to grill out with lamb and not wait for the special occasion to go out and order it.

Remove the bread crumbs from the recipe and enhance with a little more oil and you have a great herb pesto.

Ciao

~ Bernard

HERB CRUSTED RACK OF LAMB

Serves 4

Ingredients:

• 1 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4cup fresh oregano, leaves
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons fresh lemon juice (use fresh lemon so you can use the peel for zesting)
• 1/2tablespoon lemon zest
• 2 garlic cloves, smashed
• Salt and freshly ground black pepper to taste, plus more for seasoning
• 1/4cup plain bread crumbs
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions:

• Blend the mint, basil, oregano, cheese, lemon juice, garlic, salt and pepper in a food processor until the herbs are finely chopped.
• Remove the top and add the zest and plain bread crumbs, replace the lid and pulse to blend.
• Then with the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. ( this can be made in advance, will hold refrigerated 2 wks)
• Preheat the oven to 400 degrees F or crank up the grill.
• As desired sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining rack.
• Roast the lamb in the oven for 15mins, remove from the oven and coat with ½ cup of herb mixture per rack. Return to oven and cook until desired doneness, about 5 minutes more for medium-rare. Transfer the lamb racks to a platter or cutting board surface to “finish cooking” and rest for 10 minutes before cutting.

• Do-Ahead Tip: Make the pesto ahead of time. When you have it~ you will use it!

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With the gift of living in Boston and the opportunity to have great seafood available daily, I always have some on hand. Thankfully I did this past week, when a few friends dropped by. It prompted me to create some classical dishes. It’s always fun to get back to basics as well as to cook for family and friends.

My home stock of ingredient levels varies. I shop for home, based on the mailer of our grocery stores usually twice a week. (Yes I take time to see what’s on sale!) This keeps ingredients fresh and I can play around with the different features to make something tasteful and new. So when my friends showed up I invited them to stay and we talked as I concocted these two classic dishes.( I knew one would not be enough that’s why I made two! )

As always we talked about food, current affairs, politics, dating and yada, yada, yada. But, they always ask? So why are you making that, the way you are? I think they come over for cooking tips and to eat, honestly! I explain sometimes in detail and other times, suggest they sign up for the full class. My point is that you can have a repertoire of favorites, have some solid techniques, and be confident to make something which is healthy and looks great without going overboard. My friend snapped a few photos, so excited to see the final outcome (and hungry too), but most importantly was going to try them herself. Having a few favorites to make is always a good thing. You develop speed; it stimulates your cooking skills and instills control of the environment we spend most of our time in, the kitchen. We would like to know a favorite or two you may have, that has boosted your cooking ability and made you a more creative cook.

Thanks

Ciao-

Bernard

Linguine with Shrimp Scampi

Ingredients

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Crabmeat Stuffed Sole

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1 tablespoon minced celery
• 1 teaspoon minced garlic
• 1 cup lump crabmeat, picked through for shells and cartilage
• 2 teaspoons fresh lemon juice, plus 2 tablespoons
• Salt and white pepper
• 4 (5 to 6 ounce) sole fillets
• 2 tablespoons plus 6 tablespoons unsalted butter, divided
• 4 tablespoons chopped parsley leaves
• 2 tablespoons minced garlic
• 1/4 cup Worcestershire sauce
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Sauté until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
3. Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won’t unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.

Classical Meuniere Sauce

1. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced.
2. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne.
3. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
4. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking. Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

I had the chance to interview them about their show “Tori & Dean” Home Sweet Hollywood” and after you listen/watch this, you will notice that I totally spaced out on letting them talk about the show!  I really felt bad about that because they were so nice.

I had some time mess around with some video editing stuff and was able to put the interview to some pictures so while you listen to me forget to ask relevant questions, you have a visual to look at.  This is my 1st time doing this, so be nice.  Remember, it is about killing time at work, not killing me for my lackluster skills!