Category Archives: Arts and Culture

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 Amazon.com.

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

Ingredients:
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: 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.
Enjoy!
Ingredients:

  • 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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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

Cupcakes:

  • 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.

Icing:

  • 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.
Enjoy!

Cucumber Agua Fresca

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

Ingredients:

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
Ingredients:

  • 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

 Directions:

  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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Get Your Grill On With Chef Bryant Alden

Last night Chef Bryant Alden taught a Grilling cooking class at A Taste of the Mountains cooking school. We had so much fun and ate lots of delicious food!

Here’s what was on the menu:

Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
Grilled Asparagus and Brie Soup

Grilled Asparagus and Brie Soup
Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette

Grilled Avocado and Field Green Salad With A Honey Lime Vinaigrette
Grilled Pork Tenderloin Tier with a Cider Currant Glaze

Grilled Pork Tenderloin Tier with a Cider Currant Glaze

Future Celebrity Chef Ethan chopped some asparagus:

Get Your Grill On Class With Chef Bryant Alden

Food and Fun was had by all:

Get Your Grill On Class With Chef Bryant Alden

Get Your Grill On Class With Chef Bryant Alden

Get Your Grill On Class With Chef Bryant Alden

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Quote of the Month – May

Time Amongst Nature...

“I’ve Never Found Time Spent Amongst Nature to be a Waste of Time” - Anonymous

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Chipotle-Orange BBQ Rub

 

Barbecue season is upon us! Time to introduce a new recipe to make your summer delicious:

Chipotle-Orange BBQ Rub
Recipe from Chef Steffani Adaska

Summer BBQ

 Yield: Makes about 1 cup

2 tablespoons Kosher salt
4 tablespoons brown sugar
2 tablespoons ground cumin
3 tablespoons Chipotle Chili powder
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1/4 cup dried orange zest

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Store in airtight container in cool, dark pantry.

Want more BBQ recipes? Sign up for our Father’s Day BBQ Best cooking class on Tuesday June 11th!

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Midweek Spring Special

Spring Time Midweek Specials
The longer you stay the less you pay $$$

Springtime is a special time of year. The snow is gone, and the flowers are budding. The trails are ready to be hiked, streams ready to be fished, and stores and outlets are fully stocked and ready to be shopped. And best of all it is much less crowded! Come join us at our beautiful and romantic Bernerhof Inn Bed and Breakfast and take advantage of our Low Season Rates combined with our Spring Time Midweek Specials Rates. Save lots of dollars!

Spring at the Bernerhof Inn

From now thru June 13, 2013 (Sunday – Thursday)

Stay Two Nights Midweek receive 25% off second night – Code ST25

Stay Three Nights Midweek receive 50% off third night – Code ST50

Stay Four Nights Midweek receive 75% off fourth night – Code ST75

Stay Five Nights Midweek receive fifth night FREE – Code ST100

This Midweek Special includes:

  • 2, 3, 4, or 5 night’s stay any Sunday-Thursday through June 13, 2013
  • 25% Discount on 2nd night stay, 50% Discount on 3rd night’s stay, 75% on 4th night’s stay, OR 5th night Free
  • Full delicious country breakfast for two each morning
  • Afternoon tea, coffee and fresh homemade cookies
  • Apple iPad in each room and FREE WiFi
  • Every room has a cozy fireplace and many with a 2 person Spa Tub
  • Rooms are priced per couple.

When booking your room, use the appropriate CODE listed above to receive your discount.

View Rooms     Book Now

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Cipollate con Pancetta (Bacon-Wrapped Scallions)

Cipollate con Pancetta

Cipollate con Pancetta (Bacon-Wrapped Scallions)
recipe from Chef Steffani Adaska, Director of A Taste of the Mountains
Yields: 4 Servings

Who doesn’t like bacon? Right? My kids and I can never get enough.

This tasty dish originates from Italy. In Italy, they make with pancetta,  often called Italian bacon. That’s a true enough  description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices. It’s then dried for a several months.

I serve this as an appetizer with a a horseradish cream drizzle, or as a side dish. It is so easy to prepare and always a crowd pleaser. I like with the pancetta or the traditional smokey bacon. Try it both ways. Choose your fave!!

  • 24 large scallions, trimmed of roots and green tips
  • 8 strips bacon (or pancetta)
  • Sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup olive oil

Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes.
Alternatively, you can do this over the grill for added flavor. Either way they are delish. Serve hot. Enjoy!

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