Many of us will be planning the “end of summer party” and if you are, consider this healthy dessert. The presentation looks great and one way to encourage yourself or friends to think better eating habits can start with dessert! A misconception is to eliminate certain meal times and then make up for them later, and then we choose a larger serving. Remember the key to eating better is knowledge of what we should be eating (ask an expert), how often to eat specific ingredients and change’s to our diets.

There just some tips, but it’s a good start. Our recipe incorporates fresh fruit, cake and zesty yogurt. If your changing eating habits, tell us how you’re doing that and if you want to share some favorite recipes for any season please do….thanks and enjoy this winner!  Ciao….Bernard Kinsella      

Wild Berry Trifle

  Ingredients

1 pint blueberries

1 pint strawberries, hulled and cut into thick slices

2 pint raspberries

1 lemon, juiced

1/4 cup sugar

1 1/2 teaspoons cornstarch

Lemon Yogurt:

1 quart plain yogurt

1 tablespoon sugar

1 (11-ounce) jar lemon curd

1 store bought angel food cake, sliced 1/2-inch thick

Directions

1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
2. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
3. In a bowl, mix the yogurt with the sugar and blend to combine. Add the lemon curd & stir to combine.
4. To assemble the trifle, spoon a layer of the lemon yogurt sauce into a large glass bowl. Add a layer of angel food cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. Garnish with fresh fruit (un cooked) and some garden mint.

It’s Not Too Late To Get Started!

Today we have about two weeks before school gets back in session. It marks a time for change for a lot of people who anticipate curbing summer habits for themselves and their kids. The key to working through change for some is moderate transition; others decide and break habits immediately. The point to day is to become a bit more aware of opportunities and steps to start the school year on a good path!

The link below offers a few suggestions and is from the BPHC, but want we want to know is what do you do for yourself or your family as we grow into a new season….let us know!    

http://www.bphc.org/programs/cib/chronicdisease/heal/gethealthy/fruitsandveggies/eatingtips/Pages/Home.aspx

Thanks…..chef Bernard Kinsella

Fresh healthy salads are a favorite this time of year and are preferred by this cook any time. Take for instance the two we have featured. There a great starter; add to a main course or carry to lunch as a bonus. Quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. It can be used similar to rice…our fresh bean salad with fennel is wonderful as a garnish to pan seared scallops, which I made the other evening. The creative use of fresh ingredients goes on and on…cooking may take a bit of time, but at least you know what you’re eating! The balance I think is that when you cook you get better at it and the benefits are even greater for yourself. Tell us how you’re benefitting these days with what’s cooking….     

Quinoa Salad

INGREDIENTS:                                                                                                   Serves 4

½ cup Quinoa

1 cup vegetable stock

½ cup red pepper diced

1 cup fresh spinach

¾ cup black beans, (can) rinsed and drained

½ cup white onion diced

½ cup cilantro leaves chopped

1 clove of garlic smashed and chopped

2 tbsp lemon juice

2 tbsp olive oil

 PROCEDURE:

1. Cook Quinoa according to package directions in vegetable broth.
2. In a bowl toss the next 6 ingredients, blend the oil and lemon juice to emulsify. Then add to the ingredients and toss to coat. When the Quinoa has absorbed the broth completely, fluff then add to the ingredient mix when warm.   

Marinated Fresh Beans and Fennel Salad

INGREDIENTS:                                                                                                                    Serves 6

2 Cups fresh green beans, washed and ends clipped

1 Cup yellow beans, washed and ends clipped

1 Cup fennel bulb, washed and thinly sliced

½ Cup red onion thin sliced

¼ Cup sliced black Greek olives

¼ Cup crumbled feta cheese

For the Sundried Tomato Vinaigrette:

1 tablespoon shallot, minced

3 whole sundried tomatoes

1 t minced garlic

1/4 cup white balsamic or white wine vinegar

1/2 cup olive oil

Salt and pepper to taste

1 T fresh oregano leaves

 PROCEDURE:

1. Bring 6 cups water to a boil & add 1 t, salt. Then add the first 3 ingredients. Bring back to a boil and cook for 2 mins.
2. In a food blender add the shallots, sundried tomato, garlic & vinegar.  Blend and add all the oil slowly, to the mixture. Season with salt and pepper.
3. Strain bean and fennel mixture from water, place in a bowl toss with remaining ingredients then toss to combine. Drizzle with ¼ cup of sundried tomato vinaigrette and fresh oregano leaves.  

Ciao and  thank you,

 chef Bernard Kinsella

This past week I hosted several cooking sessions with a variety of groups. The menus varied and the most common question by members in each was, “What is your favorite recipe or food to prepare”? I must say cooking for a few years now and on the journey it has provided me…I can’t say as of now I have the answer! There are so many great Holiday foods to consider, seasonal favorites that get me going (fresh figs and cherries are available now), the summer farmers markets offer an abundant supply of treats to play with…the list goes on and on. Chefs at particular restaurants feature special’s, which is not necessarily a signature dish, but typically they favor the ingredient and know how to cook it properly. Although today I focus on more of the “health and wellness” cuisine I still prefer to eat most anything or at least give it a try! Although our website www.chefbernards.com offers a variety of recipes and ‘how to’ videos you can see the tags of other host who offer fine recipes. Also, Magazines provide us with interesting outlooks to everyday recipes and then inspire us to use our creativity to build on and try something new…any favorite publications you have? I like Cuisine at Home its easy and simple to follow. The details and pictures make you want to make what’s on every page…so what’s your favorite dish to make or who inspires you?

Thanks + ciao Bernard Kinsella

Soups On!

Throughout the summer I believe we don’t realize how it’s a wonderful time to prepare soup. Produce is in abundance, the variety of cold and hot soups we can create for today or to make and freeze is the perfect opportunity. Particularly if you have a back up freezer! Properly made, cooled and stored you can break them out in September or October at the height of the busy sport season.

Think about the abundance of fresh corn available today and make Corn Chowder then add some fresh seafood when your ready to serve; how about a Tomato Bisque with fresh tomatoes from your garden or that recent trip to the farmers market! Remember the key ingredients for a great soup is a good fresh stock. Add fresh herbs, minimal seasoning and reduce your cooking time just a bit, so when you reheat you can bring it to a gentle boil and then simmer and season properly without over cooking. Here’s a recipe for you to try today for friends or family during these hot summer days…

Gazpacho

  Ingredients:

• 1 1/2  cups diced medium seeded peeled cucumber
• 1  cup diced medium  Vidalia or other sweet onion
• 1  cup diced medium chopped yellow bell pepper
• 6  tablespoons  white wine vinegar
• 1  tablespoon  extra virgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  pounds diced medium seeded peeled yellow tomatoes (about 6 large) or heirloom tomatoes( red vine      tomatoes are perfect as well)
• 2  garlic clove, minced
• 1 cup cilantro leaves chopped
• Salt and Pepper to taste
  Garnish:
• 2  (1-ounce) slices French bread, torn into 1/2-inch pieces
• 1  teaspoon  extra virgin olive oil
• 1  cup  quartered grape or cherry tomatoes
• 1/2  cup  diced peeled seeded cucumber

Preparation

1. To prepare gazpacho, combine first 9 ingredients.
2. Place half of vegetable mixture in a food processor; process until smooth.
3. Pour puréed vegetable mixture into a large bowl. Add the remaining vegetable mixture. Cover and chill.  

 To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber and a tablespoon of plain yogurt…refreshing!

Thanks…chef Bernard Kinsella…check out www.chefbernards.com for more recipes and videos! Ciao….

This is certainly the time of year the Farmers Markets are bursting at the seam with a great variety of fresh ingredients. It’s also a fantastic place to discover new companies that are starting out and products that are growing forward but haven’t reached the big time yet. Most importantly markets vary from time, days and offer specials throughout the season. Check out www.massfarmersmarkets.org and use as a guide to discover the great benefits our state offers us. The opportunity to plan a day trip to see some new sites and catch an outdoor market or two is always fun! The neat thing about most markets you can anticipate is that an appetizer, dinner or dessert is sure to be available for you to bring home and prepare.  Early is always best to arrive, so enjoy them while you can and discover something new!     

Ciao… Bernard Kinsella

A great way to start the holiday weekend is to fire up the grill. I read the NY Times foods section this Wednesday on: 101 Fast Recipes for Grilling by Mark Bittman, author of several cookbooks, contributor to the NY Times and was inspired! I have long enjoyed the energy he provides his readers and cooking enthusiast of all categories. In fact his cookbook “How to Cook Everything” is a purchase I have gifted to several friends who have started their own personal culinary journey in their kitchen’s (after taking a class or two with me)! The book provides a defined foundation in every category you would like to explore with food.

Anyway, the point today is the topic of grilling and having 101 Fast Recipes as a guide is worth the review. If anything, it can help you to be creative and more importantly provide examples on how to keep it simple while you’re at the grill. One of the things I like best about the article is that each grouping is uncomplicated enough to comprehend & make you a star of your grill. Especially if you have a repertoire of your own grilling practices that you know are family favorites. So follow the link below

http://www.nytimes.com/2010/06/30/dining/30mini.html?pagewanted=1&hpw

 then tell us what you’re cooking on the grill and how are you inspired?

Thanks – enjoy…

Bernard Kinsella

Make your best Ice Cream yet!

As the weekends begin to heat up were likely to cool down our bodies with a refreshing swim, cool drink or a scope or two of ice cream! Fortunately our New England market provides a variety of seasonal outlets to quench our pleasures. I recall the first time I ventured into this arena of ecstasy and how much work I thought it would be, but found out it wasn’t. Today there are several options available for us and multiple machines, recipes and useful tips that once you make it, you realize how easy it is! The provided link supports 3 recipes to create your own satisfying treat. The formulas are a great step by step guide and I feel offer ideas whether or not you own an ice cream maker. We always appreciate the thoughts on “how to“ but if you have a favorite spot that has your best flavor, let us know!     

Follow the link to our 3 quick videos on how to make vanilla ice cream, black berry sorbet and lemon granité…enjoy!  

http://www.youtube.com/user/CookingwithBernard#p/u/19/PEHUcn54zQI

Thanks…Chef Bernard

What a concept, eh? Keep yourself encouraged if you’re looking to reduce your waistline by making one menu for each day of the week. Reaching a goal for yourself, as most of us realize today involves compromise. It requires discipline, change in habits, better use of time and a number of other topics we could list but then would realize; WOW, that’s a lot of work ahead of me! So, lets here look at the food category and some options to assist us.

Planning: Establish a goal and get the facts on how to reach that goal? Read, consult a professional, ask advice from others you have noticed a change in there size or shape.

Action: Take some recipes you really like and try to build off them. Make adjustments to ingredients or portion size to reduce calorie consumption and create additional recipes with ingredients you have on hand.” Prep time” is the biggest challenge I hear when conducting sessions. So when you’re chopping away think about tomorrow’s delight!

 Get Cooking: Taking the idea ”this is the menu for tonight” makes it easier to reach your goal. I found if you create too many choices you fill up your refrigerator with unnecessary ingredients and potential waste.

 Savor Every Bite: Ask yourself?  How does it taste, what would I do different next time, consider adding to making it more appealing or taking out of the recipe, did I make too much or was it just enough, no leftovers is a bonus I found helps out.

Simple steps to making you feel better and look better…just with one meal. So if you’re cooking for yourself this can become a good habit to follow, if you have other people who depend on your culinary talents, teach them how to cook so they have no excuses later on!

Thanks + ciao

Chef Bernard

While shopping recently I was picking through some packages of fresh strawberries as were other consumers, trying to find the best ones. I inquired with one young lady what she was making; she had so many containers in her cart. Like most people sometimes do, she looked puzzled at first per my request than I think she noticed I had quite a few as well! I told her what I was making to make her feel a bit more comfortable and then she happily explained to me what she was doing, how she was doing it, for how many people, etc…I asked her if she enjoyed cooking and her familiarity with what she was making. Her first response was a no and the second was “I make this all the time”. She quickly asked about my recipe and if I liked to cook? My answer was yes to both questions and then I explained what I did and it seemed as though she was quite envious. So I gave her my card and told her about the classes we teach and that it may be something she and some friends would enjoy taking. The recipe she was making was a classic, so I decided to dig into my repertoire and share this one with you. This is the season where fruit becomes abundant. What’s your favorite summer fruit recipe? Give us something to talk about…       

Old Fashion Strawberry Shortcake’s

Ingredients:

2 qts, fresh strawberries rinsed and sliced – Reserve 6 whole strawberry for garnish  

1 cup sugar-divided

2 ¾ cups all purpose flour

4 t. baking powder

¾ cup butter chilled

2 large eggs

1 (8oz) container sour cream

1 T vanilla extract-divided

2 cups heavy cream

Procedure:

1. Toss pre sliced strawberries with 1/2 cup sugar, place in a sauce pan to warm over low heat 3-4 minutes, set aside
2. Combine in a sifter; flour, ¼ cup sugar, baking powder and sift into a bowl. Slice the butter into tablespoon size pieces and with a pastry cutter blend with the flour mix until crumbly
3. In another bowl stir together the eggs, sour cream, 1 t vanilla and combine with flour mixture until moisten
4. Turn dough onto a lightly floured surface and knead with your hands about 10 times (mixture should be moist but tender to touch)
5. Form the dough into a 9” square and cut into 3” squares, place on lightly greased cookie sheet and bake in a preheated 450* oven for 12 minutes or until golden, remove and set aside to cool
6.  Combine heavy cream and vanilla in a chilled bowl and whip the mixture to soft peaks gradually adding the remaining sugar, then on to stiff peaks
7.  Split the short cakes in half horizontally, top each evenly with the strawberry mixture and a spoonful of whipped cream, cover with remaining top’s, garnish with fresh a strawberry and more whipped cream

Thanks + ciao Bernard