Author Archives: Bernerhof Inn

Recipe – Navarin d’Agneau (Springtime Lamb Stew)

With our April in Paris cooking class coming up on April 5th, we though we would give you a little taste of Spring this week.

Navarin d'Agneau

Navarin d’Agneau (Springtime Lamb Stew)


4 Tbs. (1⁄2 stick) unsalted butter
1 boneless leg of lamb, about 3 1⁄2 lb., cut into 2-inch pieces
1 yellow onion, chopped
2 Tbs. all-purpose flour
2 cups dry white wine
2 1/2 cups water
2 Tbs. beef demi-glace
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
1⁄2 lb. baby carrots, peeled
12 baby turnips, peeled
1⁄2 lb. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 3 inches long

In a large pot or Dutch oven over medium heat, melt butter. Working in batches, brown the lamb on all sides, about 15 minutes. When all the meat is browned, return it to the pot. Add the onion and cook, stirring occasionally, until translucent, about 1 minute. Sprinkle the flour over the meat and onion and stir until the flour browns, about 30 seconds. Add the wine, water, demi-glace, parsley, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

Stir the meat, add the garlic, and season lightly with salt and pepper. Cover and simmer for about 30 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

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Recipe: Easy Asian Seaweed Salad

Seaweed is good stuff! It’s got minimal fat, has a very low calorie count and is one of the richest sources of minerals. Dried seaweed can be found at some local grocery stores, health food shops, in Asian markets and online at

Easy Asian Seaweed Salad
By Chef Steffani Adaska
Yeild: 4 small servings

1 ounce dried mixed seaweed
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar (optional)
1 teaspoon grated ginger
1 teaspoon minced garlic
3 scallions, thinly sliced
1/3 cup shredded carrot
small pinch of red pepper flakes
1 tablespoon toasted sesame seeds

Place seaweed in a medium bowl. Pour enough warm water to cover seaweed completely.  Soak seaweed 5 minutes. Drain and rinse thoroughly. Squeeze gently to remove excess water.

Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, and carrots tossing well to combine.

Sprinkle salad with toasted sesame seeds just before serving.
Chef Steffani is the Director of A Taste of the Mountains Cooking School. You can learn more about the cooking school here, or see more of our recipes.

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Recipe: Lion’s Mane Spinach Bake

Lion’s Mane (Mushroom) Spinach Bake

By NH Mushroom Company
Serves 8 as an appetizer
Mushroom Spinach Bake
1 pound Lion’s Mane Mushrooms, torn into ½ pieces
2 cups lightly packed fresh spinach, roughly chopped
4 cloves garlic, peeled and minced
3 Tablespoons butter, melted
2 – 4 Tablespoons best quality Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste
½ pound Gruyere, grated


  •  Preheat oven to 350degrees.
  • Mix mushrooms, spinach, and garlic in a large mixing bowl.
  • Drizzle with melted butter and 2 Tablespoons of olive oil, adding more if too dry.
  • Season with Salt and Pepper.
  • Place in ceramic or glass baking dish.
  • Sprinkle with shredded cheese
  • Bake 25-35 minutes until cheese melts and is lightly browned.
  • Serve with toasted bread, pita crisps or your favorite crackers.
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Recipe: Grilled King Oyster Mushrooms on Ciabatta

Grilled King Oyster Mushrooms on Ciabatta

Serves: 4
Chef Steffani Adaska

king oyster mushrooms

NH Mushroom Company has THE BEST mushrooms. Their King Oysters are beautiful, meaty and make a great appetizer on grilled ciabatta bread.

  • 8 King oyster mushrooms
  • ¼ Cup extra virgin olive oil, plus more for drizzling
  • loaf ciabatta bread
  • 3 large cloves garlic, peeled
  • Sea Salt and freshly ground black pepper
  • Italian parsley for garnish

·      Preheat grill to medium-high heat

·      Wipe mushrooms with a damp cloth to clean

·      Trim off ends of mushrooms

·      Cut into approximately ¼ inch wide lengthwise strips

·      Brush mushroom with olive oil on both sides and season with sea salt and pepper

·      Oil your grill grates. Place mushroom slices on grill to cook, turning once to cook other side. Cook about 3-4 minutes on each side. Move to indirect heat to continue slow cooking while preparing bread.

·      Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices.

·      grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.

·      Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread (it’s important to do this while the bread is still hot or warm, otherwise the garlic won’t melt into the bread.)

·      Top grilled ciabatta with sliced mushrooms, sprinkle with salt and pepper, and chopped Italian parsley

·      Serve immediately while warm.

·      A hearty red wine is a great match for this appetizer.

Chef Steff’s Note:  a sprinkle of Reggiano tastes great on top too.

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Chocolate Hazelnut Surprises

These cookies are the perfect Valentine’s Day treat! Don’t forget to check out our other recipes and cooking classes.

Chocolate Hazelnut Surprises

Chocolate Hazelnut Surprises

Yield: 2 dozen cookies

3 cups Nutella, divided
2 cups Unbleached All-Purpose Flour
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
2 large eggs
melted white (or dark) chocolate, garnish (optional)

  • Do the night before baking: For the surprise filling- Take 1 cup of Nutella and spoon 24 small balls onto a waxed paper or parchment-lined cookie sheet. Don’t worry if not perfectly round, you can shape them better once they are frozen. Freeze overnight
  • Preheat your oven to 350°F.
  • Line 2 cooking sheets with a Silpat liner (see note below) or parchment paper
  • In a bowl of stand-up mixer, with paddle attachment, mix together remaining flour, espresso powder and cinnamon until combined. Add the Nutella and eggs, continue to mix until blended. Don’t over mix.
  • Scoop out cookies by a heaping spoonful of the dough onto your prepared cookie sheets. (You should aim for 24 cookies/ 12 per cookie sheet.)
  • With the bottom of a large drinking glass, flatten each dough ball. Place frozen Nutella balls in the center of each flattened dough piece. Wrap cookie dough around the Nutella, enclosing it completely. Roll the ball of dough to seal any openings. Repeat.
  • Bake cookies for 8 – 10 minutes.
  • Once out of the oven, drizzle melted chocolate in a ‘zig zag’ design over cookies
  • Serve these surprises warm with a big glass of milk. YUMMO!!!!!!

Chef Steffani’s Note: If you don’t serve the cookies while they are warm, the centers solidify. Nuke them for about 6-8 seconds in a microwave to get the centers gooey. Parchment paper isn’t the only thing (nor, IMO, the best) that you can use to line a sheet pan for baking. Silpat liners are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re versatile because nothing sticks to them. They never wear out and work at a very wide temperature range. Parchment paper, by contrast, can only be used a limited number of times and start to burn at very high temperatures. Silpat products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and more.

Yes! I am a BIG FAN of Silpat liners. No! This is not a paid endorsement. : )

You can find Silpat liners at most culinary supply shops. Locally, you can find them at Sawyer River Knife & Trading Co in North Conway.

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Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream

Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream
Serves: 6
Chef Steffani Adaska

Potato Gnocchi

  • 1-1/4 pounds Idaho potatoes (about 2 medium)
  • 1/3 cup Parmagiano Reggiano cheese, grated
  • 1 large egg
  • 2-1/2 teaspoons kosher salt
  • 1/2 tablespoon black pepper
  • 1 cup flour
  • 3 tablespoons butter
  • 1/4 cup red onion, sliced
  • 2 tablespoons garlic, minced
  • 1/4 cup parsley
  • 1 cup white wine
  • 2 cups heavy cream
  • 2 ounces prosciutto, cut in 1″ thin strips
  • 1 cup fresh spinach leaves, chopped
  • 1/4 cup grated Asiago (or Parmesan)
  • pinch of nutmeg
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons parsley, chopped


To make the gnocchi:

  • Boil potatoes in salted water to cover until tender. While still warm, peel potatoes and rice onto an even layer on a large cookie sheet. Do not handle potatoes. Cool 15 minutes in refrigerator.
  • Heap cooled potatoes in a mound.  Create a well in the center of potatoes add cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and a pinch of nutmeg. Mix with fingers to form rough dough. Sprinkle flour over dough and knead until smooth, uniformly colored, and elastic, about 8-10 minutes.
  • Form dough into rectangle 8×4 and slice into 8 pieces and roll each piece into an 18 inch cylinder as think as an index finger. Cut each cylinder into 1-1/4 inch dumplings. Shape into traditional gnocchi crescent with ribs on one side and a slight pocket on the other. Refrigerate on a cookie sheet until ready to cook.


For the sauce:

  • In half of the butter, sauté the onions, garlic, and parsley. Cook until wilted, about 4 minutes.
  • Add the wine and reduce by 2/3. Add the heavy cream and reduce until it coats the back of a spoon.
  • To the cream sauce add prosciutto, chopped spinach and half the Asiago cheese. Cook over medium heat 3-4 minutes and season with 1/2 teaspoon salt and the pepper, add a pinch of nutmeg.
  • Bring 4 quarts of water and 1 tablespoon salt. Gently, add the gnocchi. As they float to the surface, remove the gnocchi and place in a warm dish. When the gnocchi are all cooked and drained, cover them with the warm cream sauce. Sprinkle with chopped parsley and the remaining cheese.


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Beef Wellington with Port Wine & Roasted Shallot Jam

Impress your Family with this Holiday Entrée from Chef Steffani: Beef Wellington with Port Wine & Roasted Shallot Jam

I come from a family of foodies. My mom is an amazing cook. My sister is an incredible cook. My eldest brother is an Executive Chef in NY. Needless to say we LOVE to cook and we LOVE to eat. We know food. We live for food. All we talk about is food. That’s what we do when we are together.

Last Christmas holiday I spent in Mendham, NJ. That’s where I grew up. Along with a beautiful poached salmon, I made this Beef Wellington recipe for Christmas Dinner. OMG!!! Can I say A-M-A-Z-I-N-G? My family still talks about it! My nephew, Michael, insists this is the best thing he as ever eaten. EVER. Go Aunt Steffani!

I based this recipe on Gordon Ramsey’s Beef Wellington recipe, but tweaked it a bit to make it my own. I also created a delectable sauce that pairs very nicely with it. Plan ahead, as it takes some time to prepare. But it is SO WORTH IT! Pour yourself a glass of Malbec or Cabernet and enjoy this with your family.

Happy Holidays!!! Chef Steffani

Beef Wellington

Beef Wellington with Port Wine & Roasted Shallot Jam

  • 2 pounds wild mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 2 2.5-3 pound pieces of prime beef fillet, trimmed
  • 2 Tbsp Dijon mustard
  • 3 Tbsp. minced fresh tarragon
  • 10-12 slices of Prosciutto di Parma
  • 1 package ready-made puff pastry
  • Flour , to dust
  • 2 egg yolks, beaten
  1. Place mushrooms into a food processor with some S & P and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season beef with S & P and sear in the hot pan for 30-40 seconds on each side. (You don’t want to cook it at this stage, just sear it all around.) Remove beef from pan and set aside to cool. Brush meat all over with Dijon. Sprinkle fresh tarragon evenly over the mustard.
  3. Lay a sheet of plastic wrap on a work surface and arrange the Parma ham mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  4. Roll out the puff pastry on a floured surface to a large rectangle, the 1/8” thickness. Remove the plastic wrap from beef and lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for Chill for at least 30 mins to let the pastry rest.
  5. Heat the oven to 400oF.
  6. Lightly score the pastry at 1⁄2” intervals and glaze again with beaten egg yolk. Bake for 20 mins, then lower the oven setting to 350 degrees F and cook for another 15 mins (for Medium Rare).
  7. VERY IMPORTANT STEP: Allow to rest for 10-15 mins before slicing. The beef should still be pink in the center when you serve it. Serve with Port Wine/Shallot Jam.

    Port Wine & Roasted Shallot Jam

    • 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
    • 3 tablespoons olive oil
    • 6 cups canned beef broth
    • 1 1/2 cups tawny Port
    • 1 tablespoon tomato paste

    1. Position rack in center of oven and preheat to 375°F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

    2. Meanwhile, boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.

    CHEF’S NOTES: Wellington can be made, through step 4, one day ahead of time. This Port Wine & Roasted Shallot Jam goes well with roasted pork and game too. Jam can be made up to 3 days prior, just cool and store in an airtight container. Reheat before serving.

    Chef Steffani Adaska lives in North Conway. She’s chef/owner of Steffani Adaska Personal Chef & Culinary Services. Steffani provides cooking classes in private homes, offers restaurant consulting and is Director of A Taste of the Mountains Cooking School at The Bernerhof Inn in Glen. FMI call 603.662.9989 or visit

    Check out the 2014 Schedule for A Taste of the Mountains .
    Gift Certificates make a unique holiday gift for your foodie friends.

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Caramel Apple Spice Cupcake Recipe

Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
By Chef Steffani Adaska

Caramel Apple Spice Cupcakes with Cinnamon Cream Cheese Icing

1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice

For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature

2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature

For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream


  • Preheat oven to 350.
  • Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
  • Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
  • Slowly mix in dry ingredients medium/low speed.
  • Gently fold in apples.
  • Pour into lined cupcake tins about 2/3 full.
  • Bake  about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.


  • At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.

Caramel Drizzle:

  • Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.

*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom

Mix all ingredients together. Store in airtight jar in a cool, dark place.


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Cool as a Cucumber – Summer Agua Fresca

Got lots of cukes in your garden? Here’s a super-refreshing summer drink to make good on your garden’s goodness.
Agua Fresca (Spanish for “fresh water”) is a combo of fruits, cereals, flowers, or seeds blended with sugar and water to make  a light non-alcoholic beverage.
This recipe is refreshing, yet has a little zip from a hot pepper.
I added an alcoholic version too. See Chef’s Note for that.

Cucumber Agua Fresca

Cool as a Cucumber – Summer Agua Fresca
by Chef Steffani Adaska
Serves 12


2 1/2 cups sugar
10 cups cold water
2.5 pounds cucumbers, peeled, coarsely chopped (more for garnish)
1 cup fresh lime juice plus
1 jalapeno pepper or serrano chile, seeded, minced (more for garnish)
¼ teaspoon sea salt
Ice cubes
12 thin cucumber slices (for garnish)
12 fresh mint sprigs (for garnish)
12 lime slices (for garnish)
12 slices of jalapeno pepper or serrano chile (for garnish)

Make Simple Syrup: Stir sugar and 2 cups water in large saucepan over medium heat until sugar dissolves. Remove from heat Pour into bowl, bring to room temp, then chill. This can be up to 1 week ahead and kept in fridge.
In a blender, working in batches, puree cucumbers, lime juice, jalapeno or chile, salt, with 2 cups of your simple syrup until smooth. Strain puree into large pitcher or bowl. Mix in 8 cups cold water.*
Cover and chill 2+ hours or overnight.
Fill glasses with ice cubes. Add a cucumber slice, lime slice, mint sprig and jalapeno slice to the rim of each glass. Pour your chilled cucumber goodness into each glass and serve.

*Chef’s Note: If you are daring and want to  impress your friends with a fun summer drink, try an alcoholic version. Swap out 4 cups of the water and with 4 cups of vodka.  (I love Tito’s Vodka with this drink.)

Yummy!!!! Be careful, they go down quickly.

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Summer Wheat Berry Salad

Here is a great vegetarian recipe for summer! If you are interested in more vegetarian meals and recipes, don’t miss our Vegetarian Cooking Class with Chef Steffani Adaska on October 26th.

Summer Wheat Berry Salad

Summer Wheat Berry Salad
By Chef Steffani Adaska

Serves: 6

  • 1 cup wheat berries
  • 2 large, fresh tomatoes, cored, small dice
  • 1 red bell pepper, small dice
  • 1 English Cucumber, small dice
  • 3 stalks celery, small dice
  • ½ small red onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh lemon juice
  • Zest of one lemon
  • 3 Tbsp Aged Balsamic Vinegar
  • ½ Cup crumbled Feta Cheese
  • 1/3 cup, Italian Flat Leaf Parsley, stemmed, rough chopped
  • ¼ cup, mint leaves, rough chopped
  • Salt and pepper to taste


  1. Cook the wheat berries according to the directions on the package. Drain them in a colander and allow to cool just a bit.
  2. Mix together all of the chopped vegetables in a large bowl.
  3. Whisk together the olive oil, lemon juice, zest and vinegar to make a dressing.
  4. Add the wheat berries to the vegetables, and stir in the dressing.
  5. Add Feta, parsley and mint. Season with salt & pepper.
  6. Allow to sit at room temperature for about 20 minutes before serving.
  7. Cover and refrigerate any leftovers.
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