Archive for October, 2011

Working at Healthier eating habits…..

October 29th, 2011
by Bernard Kinsella

Fall-ing forward as we begin to change routines and add or subtract task to our schedules, let’s try to focus on Healthier eating habits. I know it’s a BIG challenge for a lot of us. We are so use to avoiding change unless we are guaranteed results. That’s called skepticism or if you’re a thinker, contempt prior to investigation. Only because we first consider what other people say, feel about or are doing in that situation. Not everything I cook is low fat or healthy but I’m developing better guidelines as I manage my weekly budget and food choices. All considered, lets say if we decided to prepare two to three dinners a night at home. This is how to start:

  • We see what’s on sale that week at our favorite grocery store
  • Make a food choice as to what to have those days and write it down
  • Find a recipe or pull from your collection of favorites & at this point if you need to; alter the recipe to accomplish your goal of healthier and better eating

It’s wonderful how we can take just a few minutes of time to help ourselves with a guide. Take for instance my you tube video this week of Poached Salmon and Tabbouleh salad. There you can see a step by step guide to making both dishes as well as observe cutting and cooking techniques, and review the ingredients to purchase & create this dish at home. Each recipe is prepared with you in mind, to get you going in the kitchen. Check this out on youtube  -and here you will find indoor and outdoor cooking tips to get you started on the right track as well as about 7 other recipes to have fun with! We always enjoy your comments or suggestions and hope you find CookingwithBernard a helpful tool. We update every Wednesday so check back for meal solutions to everyday cooking.

Thank you


A Recipe is a Guide…

October 18th, 2011
by Bernard Kinsella

At a recent cooking class I was surrounded by fourteen beautiful ladies who were interested in creating some new recipes for themselves or friends. We had a fabulous time as I demonstrated “how to” apply a recipe and use it to make a new favorite. I know you must have tried this in the past as I do on a regular basis. Tell us a favorite you like and what you have done to make it more satisfying? With our Roasted Pork Tenderloin we substituted Breast of Chicken and it turned out great…

Pork Tenderloin with Caramelized Shallot, Apple and Goat Cheese filling

Ingredients                                                                                                              Serves 4


1 piece pork tenderloin

Olive oil, to taste + sear

2 each shallots thin sliced

1 cup fresh green apples sliced thin

4 sprigs fresh thyme (leaves only)

1/2 cup sliced goat cheese

Salt and ground black pepper

String for tying



Preheat oven to 325o

  1. Butterfly tenderloin, season with salt and pepper.
  2. Sauté the shallots in 1 T olive oil for 2 mins, add the apple and continue to stir and cook for 1 min. Add the thyme leaves. Season with salt and pepper, to taste.
  3. Cool the filling slightly then spread over the tenderloin, place the goat cheese down the center.
  4. Fold in the ends and roll the meat to secure the filling. Secure the tenderloin by tying the meat with butchers twine in 5 spots.
  5. Preheat a pan add 1 T, oil and sear pork on all sides at 2 minute intervals, adjust temp as needed. Transfer to a roasting pan and continue to cook for 15 minutes or until meat is cooked through. Let rest for 5 to 10 minutes before slicing.

To the roasting pan add 1 cup of white wine, and reduce by half in volume stirring the pan to loosen any cooked particles, add 1 T. butter to finish and create a sauce!

Thanks and enjoy!

Ciao Bernard Kinsella