This weekend starting today through Sunday will be a very busy time for many restaurants. Valentines Day is a time for homemade cards, flowers, chocolate and fine food! It gives you a chance to show that you care…so why not show your skills in the kitchen and start with an incredible healthy meal? To start lets make a menu up, put together a shopping list, set up a course of action and do it.

Here’s a menu to work off of:

Mixed Organic Field Greens

Garnished with Grape Tomatoes, Cucumber and Red Onion

(Slice the garnish the day before & toss with salt and pepper, 1T. lemon juice, olive oil – place in a plastic bag and refrigerate)

Pan Seared Salmon with Whole Wheat Linguini, Thin Vegetables and fresh Parsley

<>(Purchase the 4oz. fillet when you shop, season with salt & pepper only and a light coating of oil just before you cook it; pick 4 types of vegetables you both enjoy (try to pick veggies that are bright and colorful and cut them so they can all cook equally) cut them after you have prepped your garnish from the salad and place them in a baggy as well & refrigerate)

Low-Fat Cheese Cake with Raspberry Sauce

(The recipe is below and I guarantee it’s easy to make, taste great & is a favorite of most people.
Make this the day before as individual mini cakes and
garnish with some fresh raspberries & the sauce when you serve it)

Course of action: It shouldn’t take more than an hour to shop; prep time is based on how comfortable you are in the kitchen. But if you cut all your ingredients at once you should find that it’s not so complicated.

The day of: you should really only need to plate your salad greens and the marinated garnish is coated with your dressing so that’s done; bring your pasta water to a boil add your pasta, remember whole wheat takes about 11 mins to cook, so coat your fish with a little oil and heat your pan, season and sear the fish, cook for 6 mins, on one side at a medium temperature and 4 mins on the other. When your pasta has cooked for about 9 mins, in boiling salted water (read the package instructions-if its your 1st time cooking pasta) add your fresh precut vegetables to the water and let them cook with your pasta. They should both finish at the same time…now all you need to do is drain them together, toss with some salt, pepper, parsley, fresh parmesan cheese and olive oil. Place a portion on your plate and top with salmon and you are ready to go!

Thanks have a great day and share the love from the kitchen and your heart.

Ciao

~ Bernard

Low-Fat Cheesecake with Raspberry Sauce

Ingredients

makes 8 – 6 oz

• 9 whole low-fat cinnamon graham crackers, broken in half
• 2 tablespoons unsalted butter, melted
• 1-2 T. water
• Cooking spray
• 2 8-ounce packages Neufchatel cream cheese, softened
• 2 8-ounce packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest

Directions

• Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Coat the inside of the ramekins with cooking spray and press the crumbs onto the bottom. Bake until browned, about 4 minutes. Let cool, about 5 minutes.
• Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, (try in the food processor) then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the ramekins. Bake until the cake is set but the center still jiggles, about 35 minutes Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, and then cool completely. Chill until firm, at least 2 hours.

Raspberry Sauce

Ingredients

• 1 half-pint fresh raspberries
• 1/2 cup sugar
• 1 cup seedless raspberry jam (12 ounces)
• 1 tablespoon framboise liqueur

Directions

1. Combine the raspberries, sugar, and 1/4 cup water in a small saucepan.
2. Bring to a boil
3. lower the heat, and simmer for 4 minutes.
4. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth.
5. Chill.

This week end when I was out grocery shopping there were numerous sales throughout the store. Many not listed in the flyer sent out, so when browsing the meat department I came across several cuts of domestic Lamb on sale as well. I cook Lamb more than most people do at home, who I find, save it for that special treat when they head out to dinner. What I enjoy is the aroma as it cooks throughout my home. There are several cuts of Lamb to choose from to create a great meal, what I decided to buy was a leg of lamb. I picked about a 6 lb piece of meat, thought for a moment about what I would serve with it and how I wanted to cook it. Then I asked the store butcher if he would remove the bone, trim it and send me some butchers twine so I could tie it up at home.

I put together a simple mint pesto for the inside of the lamb:

In a food processor add the following & blend to combine

• 2 cup mint leaves
• 6 whole cloves of garlic
• 1/4 cup chopped onion
• 1/4 cup of olive oil
• 2 T. red wine vinegar

Season the lamb with salt and pepper then gently spread the mixture to cover the inside portion of the Lamb leg, don’t over fill it, you can use any remaining mixture to coat the Lamb as it roast the last 15 mins of cooking. Roll the leg into a cylinder and use your string to tie the Lamb leg up, which will hold it together as it roasts. (I needed about 7 knots to keep mine wrapped tightly). Place the Lamb on a rack fitted in a roasting pan and season the outside with a drizzle of oil & salt and pepper. Preheat the oven to 425 degrees place the roast in the oven and cook for 30 mins, reduce the temperature to 325 and I continued to roast my 5 lb piece of boneless Lamb leg for another 1 and a 1/2 hours. Then I put the remaining pesto on top, covered it with foil and let it cook for another 1/2 hour. My thermometer read 145 degrees which is great for medium rare. Also take into consideration as with any meat when you remove it from the oven, it will continue to cook internally and the temperature will raise another 5-10 degrees as it rest. Internal temperature of 160 is medium and 170 are well done. You can roast the bone along with the Lamb and halfway through as it gets golden, remove it and make a Lamb stock, which is what I do.

My menu consisted of a fresh field green salad, steamed asparagus with lemon zested on it with a drizzle of olive oil before they was served and 2 types of potatoes; sweet & creamy white mashed together after cooked until tender, with just enough milk, butter, plain yogurt and seasoning to cream them together.

Lamb is a versatile piece of meat with several cuts to choose from, some may need to be special ordered for a particular recipe, but you don’t have to wait for a special occasion to enjoy its beautiful taste!

I created a great start to the New Year by ending with a fantastic menu in ’09. “Keep it simple and plan to start off on the right footing” I thought. No unhealthy foods to temp my desires, restock the refrigerator with fresh ingredients and the pantry with some grains and legumes, in case there’s a snow in, (that way I don’t have pick at all the tempting favorites I’ve had around over the holidays) plan a weekly menu that has variety and offers some versatile inexpensive ingredients to compose some good personal physical results. When I create the resolution list it has to have a least a few easy & obtainable goals, since I’m not one who makes time for the daily workout regiment.

Although those who do workout tirelessly should have a sense of “how to” knowledge in the kitchen! It’s interesting, as I converse with committed gym enthusiast most are inexperienced with getting around in the kitchen. Then you have a small group who really enjoys nourishing their body which they have just put through a rigorous workout. Planning seems to be the biggest challenge for most individuals. I think if you look back over ours blogs you will find tips on planning for yourself and family to make eating at home easier and shopping for ingredients more rewarding! So enjoy the day, don’t put to much pressure on yourself and if you think about it, moderation is the key.

My menu for the end of the year:

Fresh Crisp Organic Greens with Raspberry Vinaigrette

Stuffed Breast of Chicken with Spinach & tri color-Peppers with a White Wine Lemon zest reduction

Steamed Brown Rice with fresh herbs

Swiss chard, quickly sautéed

Fresh sliced Fruits

A simple but elegant menu! Just remember to cook with Love….

Ciao and thanks Bernard

“…to make an end is to make a beginning.”

— T.S. Eliot

Recently I’ve had several calls on “how to cook” a piece of tenderloin of beef. “I need a quick recipe and what can I do with the left over’s”?!  Although there are several quick recipes to sputter out, the most important one is to cook beef tenderloin properly. Then you can also stuff it, tie it, add a sauce, and roll it in a concoction you created for a crust to top it & roast it in and baste it while it cooks. Tenderloin of beef is as good as a perfectly cooked rib roast for this time of year. It’s also a family tradition in some households to create a menu that is built around a great piece of meat!

If you’re not good with the professional’s guide of touching the meat to see if its “done” to your likening, use a thermometer for accuracy, it’s that simple. Starting at room temperature is helpful when roasting a piece of  meat and please note: when you remove it from the oven after cooking your selection, its best to remove it to another pan, loosely wrap it in foil and understand the internal  temperature of the meat will rise about 5-10 degrees F as the meat rest. It’s best to wait & carve it after about 12-15 minutes (depending on the size and selection) once you remove it from the oven, otherwise the natural juices (flavor) will run off when you slice it. So the recipe I gave out was for Peppercorn Crusted Beef Tenderloin:

Ingredients:

• A – 2 ½ # piece of meat (cleaned and trim by the local butcher) with serve 8 people with the right side dishes.
• 1 T. olive oil
• ¼ cup tri-color peppercorns cracked/smashed
• 1 t. sea salt
• 1 cup thin sliced sweet onion
• 1 T minced garlic
• 1 T chopped fresh rosemary
• 1 cup cabernet – red wine

Directions:

1. Rub the beef with the olive oil then roll or pat the peppercorns into the beef. Season with the salt.
2. Roast in preheated 425 degree F oven until the internal temperature reaches 135 degree F. About 35 minutes, (if you sear it on the stove in a pan first, it reduces your cooking time & seals in the flavor).
3. Remove from the oven, then from the pan you roasted it in and loosely wrap it in foil.
4. Heat your roasting pan on the stove on medium heat and add the onions and cook until translucent, then add the garlic and cook both until golden brown. Be careful not to over season, you should have some remnants of the peppercorns in the pan.
5. Add the rosemary and cook for 1 min then add the wine and stir with a wooden spoon to loosen the flavorings in your pan. Bring to a boil then reduce to simmer for about 5 minutes.
6. Slice the Tenderloin against the grain in medallions and serve your red wine onion sauce on the side.

Last week we had the bruschetta appetizer as a featured recipe. If you thinly slice the meat and place it on your Crostini then top with the diced tomato mix, you have another great recipe to add to your repertoire

ciao, Bernard

Take action to make something basic, yet creative, for the holiday get together. A student recently asks for some guidance on what to make for a Holiday party. I first inquired what type of group would be attending, the time, beverage selection available and her skill level in the kitchen. These are some basic considerations when you are requested to bring something to a get together this Holiday season. Sometimes digging into your recipe repertoire doesn’t always fit the scene; you want to impress your friends or co-workers and the prepackaged dip doesn’t work. So the key is to think fresh, what can be made ahead and doesn’t need to be assembled on site-that’s my job!

So we came up with these selections:

Crostini with Roasted Garlic & Prosciutto

Ingredients

• 2 whole garlic bulbs
• aluminum foil to cover bulbs
• 1 tablespoon olive oil
• 1 baguette, cut into 1/2-inch slices
• 8 slices Parma Ham / Prosciutto
• Fresh black pepper

Directions

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a sauté pan over medium-high heat, add prosciutto cook until slightly brown.
• Toss baguettes with olive oil and toast baguette slices on a sheet pan in the oven until crispy, 5-7 mins. Remove from the oven to cool.
• Spread a ½ clove of garlic over each toasted bread slice, garnish with crushed fresh black pepper and sautéed prosciutto.

BRUSCHETTA AL POMODORO / “Tomato bruschetta”

• 4 medium tomatoes, finely diced
• 1 t. roasted minced garlic
• ½ cup fine sliced basil leaves
• extra-virgin olive oil
• salt and pepper

In a bowl mix tomato, garlic, basil, extra-virgin olive oil, salt, and pepper.

Black Bean Dip

Ingredients:

• 2 pounds cooked black beans – or 2 cans rinsed
• 1 1/2 teaspoons chopped garlic
• 1 1/2cup roasted onion
• 1 1/2 teaspoons toasted cumin, ground
• 1/4 cup cilantro leaves
• 1/4 cup soft tofu
• 1/2 jalapeno pepper, chopped
• Salt and freshly ground black pepper

Directions:

Place the ingredients in a food processor and blend until smooth. If the mixture is too thick add some reserved liquid from the cooked beans or if you are using a canned product (use a little vegetable stock ½ cup or water) can be added to thin out your dip. Season to taste with salt and pepper and serve with toasted bagel chips.

The black bean dip is easy and you can make it 2-3 days ahead, the flavors in both recipes blend well.

Thanks and enjoy your parties but be safe always…

ciao Bernard

I found the best way to be Thankful for a great meal is to eat with the thought that I can always go back for more. Therefore, I found that if I reduce the portion size of the varieties of goodness that is put before me, I satisfy my hunger needs and feedback. As a culinary professional who sits down to a meal which is crafted for you at home or when you’re out, everyone wants to know what you think! Personally I take smaller portions so I don’t fill up on the assortment and because there are always so many favorites to choose from. I enjoy cooking whether professionally or at home anytime. And when cooking for family, I have the ear -n – taste buds of many.

One of my favorite ways to prepare turkey is to bone it or cut it up and cook the dark meat separate from the breast meat. Usually I place stuffing under the skin of the breast meat and roast them each, the bones are use to create a stock and the dark meat is slowly braised with root vegetables that enhance the flavor of the meat. The cooking time is reduced considerably as well as space in the oven. (I can braised on top of the stove) The key to a successful dinner is to plan, prep and delegate so you can enjoy your meal almost as long as it takes to prepare and hopefully the company you are with. What do you do to prepare for a memorable meal?

Ciao, Bernard

As the first of the eating sensations approaches I am considering what type of menu to prepare. One of the best ways to start off your Thanksgiving dinner for example is a simple soup. This menu option is one that can be created in advance and crossed off the list with a sigh of relief. I think soup can be a meal in itself; original, seasonal and always satisfying! (If made correctly) Yes, it is like any thing you cook, if you don’t give it a bit of love you can screw it up.  What I enjoy about making soup this time of year is the abundant supply of firm whole squash available. The numerous varieties, their taste and textures add to the creativity of anyone’s imagination. The following recipe is one you can produce with ease’ take pride in and if its your contribution to the family gathering, it taste better when it sits for a day or so and the flavors have time to come together. The garnish is a bit different, but don’t tell your guest, let them think it’s ……

Butternut Squash Soup                               Serves 6

Ingredients                                                        Preheated Oven-350

• 1 medium butternut squash (about 2 1/4 pounds)
• Nonstick vegetable oil spray
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon freshly grated ginger, optional
• 2 tablespoons canola oil
• 3 cups vegetable broth
• 1-2 cups water, as needed
• Salt and pepper to taste
• Tofu cream for garnish (RECIPE FOLLOWS)

Directions

• Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender.
• Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
• While the squash is baking, cook the onion and the ginger in the oil in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened,
• Add the broth and simmer the mixture for 10 minutes, covered.
• Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of “tofu-sour cream.

Jalapeño Tofu Cream

Ingredients

• 1 pound of tofu, firm
• 2 tablespoons of brown rice vinegar
• 1 tablespoon of jalapeno or more if desired
• 1/2 teaspoon of sea salt
• Water or Vegetable stock to blend, about 1/3 cup
• 1 bunch of chives, sliced thinly

Directions

1. Steam or boil tofu for 3 minutes. Then blend with other ingredients. Add chives as a garnish minced fine.

Soup recipes are those that are passed down through the ages from family members and each member seems to add there own twist. I think this course is one of those that help’s to get you cooking, because as you master the art of making a great soup, even if it takes a bit of time, it opens you up to being in the kitchen and crafting something from the heart. What’s your favorite soup or where do you go for the best soup in town?

As it gets a bit cooler out some of us stay away from the grill. I for one and a few folks I know keep grilling all year, unless there are multiple inches of snow! Lately I have been having a lot of fun on the grill and I thought about how uncomplicated grilling can be. It saves time, clean up and more than likely adds to the flavor of your ingredients. With football season in full swing, grilling is one of the best means of creating something great to cook. And for tailgating, a grill is one of those great tools some can’t do with out, most cooks agree, that the more you use it- the better you get at it!

On our “you tube channel”, thanks to Lee, we have a host of great “how to” videos including seafood, beef, and vegetable recipes, http://www.youtube.com/user/CookingwithBernard (click to view)

We want to know how you use your grill and what your best or worst grilling story is!!

Pasta is a quick and easy ingredient to create into a great meal. There are so many interesting recipes with components that help you look like a true star in the kitchen. Our Whole wheat pasta recipe below is not only brilliant, flavorful, and colorful but healthy too. It’s great as is or with a serving of your favorite seafood or a grilled chicken breast, to go with it.

If you keep on hand a variety of fresh vegetables, more than likely the only item you will need is the pasta. After several cooking sessions and surveying my guest I found a lot do not keep whole wheat pasta in the house! Rather traditional dry pastas more so, than even fresh. Most comments reflected the bargain price of the conventional type. Whole wheat pasta is in fact better for you and may take a few minutes longer to cook, but it also adds to that ever creative side of being original with something new.

Enjoy the day!

ciao – Bernard

Whole Wheat Pasta with Fresh Vegetables, Basil and Extra virgin Olive Oil : Serves 4

Ingredients

• 8 oz. Whole Wheat linguini
• 1 ea. medium Yellow squash, sliced julienne
• 1 ea. medium Zucchini, sliced julienne
• 1/2 cup sliced button Mushroom
• 1/2 cup Red onion, sliced julienne
• 1/2 ea. Red Pepper & Yellow Pepper, sliced julienne
• 2 cup fresh baby Spinach
• 1 T. fresh Basil, thin sliced
• 2 T. extra virgin Olive Oil
• Salt and pepper to season

Procedure

1. Wash all the vegetables and prepare as suggested
2. In a large pot bring 3 quarts of water to a boil
3. Add the pasta and return to a boil, cook for 6 mins.
4. Add 1 teaspoon of salt to the pasta in the boiling water, then add the next 5 ingredients and stir
5. After 1 ½ minutes, reserve ½ cup of liquid, then drain the pasta and vegetable mixture, return to pot
6. Toss with the spinach, basil, ½ cup reserved liquid and 2 tablespoon of olive oil
7. Season with salt and pepper and serve hot

Serve with roasted Chicken breast, sautéed Salmon or fresh grated cheese

What I enjoy for the most part about cold days, it’s a great time to let food slow cook. There are a variety of topics that come to mind but what caught my attention was one ad in this week’s mailer. Boneless eye round roast, which most people have a challenge in preparing. I say most, because I’ve had my days too and when I teach a class someone always shares there thoughts on this subject! You do have to keep an eye on it, make sure it doesn’t overcook, but, the end result and fragrance it provides is worth it.

When you purchase a piece of meat make sure there is not too much fat running through it. On top, as with an eye round is fine, it will give you some flavor after you season & sear the meat in your pan. It’s a versatile piece of beef as well when you slice it thinly after it’s cooked. It provides you with at least 2 additional days (not consecutive) of creative lunch or dinner ideas.

I recall when Sunday dinner time was truly an occasion we all spent together every week. Many a fine political, sports or individual related topics were discussed. It was true family time. There were always fresh greens, vegetables, a creative starch and a fine wine to go with dinner. Try our recipe or be creative and add some of your own techniques to give a wow, when people ask “what’s for dinner”!

Let us know how it goes?

Ciao & thanks –Bernard

Serve with oven roasted gold potatoes, creamy polenta or egg noodles.

POT ROAST

Ingredients:

• 3 tablespoons olive oil
• One 3¾-pound bottom round beef roast
• Salt and freshly ground black pepper to taste
• 1 large onion, chopped
• 2 medium carrot, peeled & diced into ½-inch pieces
• 1 medium celery root, peeled & diced into ½-inch pieces
• 2 medium parsnip’s, peeled & diced into ½-inch pieces
• 2 garlic cloves
• ½ cup dry red wine, such as Zinfandel or Shiraz
• One 28-ounce can tomatoes in thick puree, chopped
• 2 fresh sprigs rosemary
• 2 bay leaves
• 2 sprig fresh marjoram

Procedure:

1. Heat the oil in a Dutch oven (heavy pot) over medium heat.
2. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Remove the roast to a plate.
3. Heat more oil in the pot if needed. Add the garlic, onion, carrot, celery root and parsnips. Cook, stirring often, until the vegetables soften, about 5 minutes.
4. Add the wine and bring to a boil. Add the tomatoes and their puree, rosemary, bay leaves and marjoram. Return the roast to the pot and bring the ingredients to a boil. Reduce the heat to low and cover the pot to simmer, occasionally turning the roast in the sauce. Braise until the meat is fork tender, about 2 hours. (Or place in a preheated 250 degree oven, covered and finish cooking there).
5. Transfer the meat to a platter let stand for 5-8 minutes. Remove the pot from the heat. Carve any fat off the beef and thinly slice the meat, against the grain and ¼’ thin pieces are perfect. Place your vegetables under the meat or to the side of the platter you serve the meat on. Ladle the sauce on top.