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Roasted Tomato Gazpacho Soup  ROASTED YELLOW TOMATO GAZPACHOEnjoy this summer soup that is as tasty as it is refreshing...one of my favorites for the season!   5# Large Yellow Tomatoes, cored and halved 1 Large Onion, cut into 1” chunks ½ tsp Ancho Chili Powder 1/8 tsp Red Chile Flakes 1 Cup Olive Oil Sherry Wine Vinegar, as needed Cilantro, 2-3 sprigs Mint, 6-10 leaves Basil, 10 leaves Salt, as neededProcedure:Toss the tomatoes and onions with the spices, a heavy pinch of salt, and the olive oil. Pour this mixture into a hotel pan and roast in a 350 ?F oven until the tomatoes and o...
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Chilled English Pea SoupA Recipe from The Bernards Inn This is an amazingly easy spring soup to prepare. One of the beauties of the soup is that by using frozen peas it helps cool the soup down quickly. Frozen peas are also harvested at their peak insuring a sweet pea, not a starchy one. The mint enhances the flavors we crave as the days become longer and warmer. The soup can also be garnished with chilled shrimp or lobster or sliced garden radish. Enjoy! 1 Medium Onion, Thinly Sliced 1 Leek, White Portion Only, Thinly Sliced 1 Garlic Clove, Thinly Sliced 1 Sprig of Thyme 1 Bay Leaf 1 TBSP...
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Roasted Butternut Squash Soup is a favorite every autumn at The Bernards Inn. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste.  Here is a simple recipe to help those at home make a great soup.   Enjoy! Serves 6 Ingredients: 3 Medium butternut squash, cut in half, seeds removed (reserve for later) ¼ Teaspoon grated nutmeg 2 Tablespoons Butter, melted 1 Tablespoon honey 1 Cup of heavy cream (optional) 1 Large white onion, cut in small pieces 1 Rib celery, cu...
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This recipe embraces the best that New Jersey has to offer in the summer months. We use Lemon Thyme, the lightest green herb in this photo  from our garden. Enjoy the summer! ROASTED CORN CHOWDER CHANTERELLE MUSHROOMS, GRAPE TOMATOES, JALAPEÑO, AND LEMON THYME Ingredients: 6 Ears of Corn 2 White Onions, chopped into 1 inch pieces 4 Cloves of Garlic, crushed 4 Sprigs of Thyme 2 Quarts of Water 1/2 Cup Whole Milk 2 TBSP Canola Oil Salt 8 Ounces Chanterelle Mushrooms, cleaned very well 1 TBSP Fresh Lemon Thyme 12 Grape Tomatoes, cut in half 1 TBSP Sweet Unsalted Butter 2 TBSP Jalapeño Puré...
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A grilled cheese sandwich is one of my all-time lunch favorites. I created this grilled cheese and asparagus sandwich for our new spring lunch menu. It utilizes the abundance of asparagus and baby arugula at this time of year. The tanginess of the brie and the depth of the grain mustard pull it all together to create a fantastic flavor combination. Enjoy! GRILLED CHEESE & ASPARAGUS SANDWICH 2 Slices Multi Grain Bread 3 oz Brie Cheese, cut into long strips 1 TBSP Whole grain Mustard 8 Baby Arugula Leaves 8 Spears Asparagus, blanched until tender 2 TBSP Sweet Unsalted Butter, softened Spr...
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