Thursday, May 20, 2010

Bermuda - Food Find!

On my way to Bermuda again to teach my food styling skills to the kids of Bermuda again! Last year we had 150 kids participate in the Jr. Chef Convention...I didn't think there were that many kids on the tiny island!

Last year I got to sample some of the great cuisine that Bermuda has to offer. Most of the chefs come from other countries so it's really a mixed bag of foods. Two of my favorites came from Chef Edmund Smith of Ascot's Restaurant in Hamilton. I had a perfect lunch there: a warm chicken and portabella salad and a banana soup that had a drizzle of good dark Bermuda rum on top...yum.

So here you go! I'll post in a few days with another great dish! And if you want more info on the great cooking classes for kids go to Great program that really teaches kids how to make good, healthy food!

Hot Mushroom and Chicken Salad

Prep time: 15 minutes

Cook time: about 15 minutes

2 tbsp. butter

1/2 lb. boneless, skinless chicken breast, slightly flattened and cut into bite-size strips

1 portabella mushroom, stemmed and sliced 1/4-inch thick

1/2 cup chopped sweet onion

4 strips thick cut bacon, coarsely chopped

2 to 3 cloves garlic, minced

6 small radicchio leaves

6 Belgian endive leaves

4 cups desired greens

Tomato and cucumber slices

Creamy Herb Dressing (recipe follows)

Melt butter in a large skillet. Add chicken and cook over medium-high for about 5 minutes, stirring frequently. Add mushrooms, onion, bacon and garlic; cook for about 7 to 10 minutes, stirring frequently, until bacon and mushrooms are caramelized. Arrange radicchio and endive leaves on 2 dinner plates; top with greens, tomatoes and cucumbers. Pile chicken mixture in center and drizzle with Creamy Herb Dressing: Whisk together 3 tbsp. mayonnaise and 1 tbsp. cider vinegar. Stir in 1 clove minced garlic, chopped fresh herbs, sugar, salt and pepper to taste. Makes 2 servings. Recipe may be doubled.

Chilled Sun-Ripened Banana Soup

Prep time: 5 minutes

6 ripe bananas

1 (32-oz.) container plain lowfat yogurt

Juice of 1 lemon

1/4 cup honey

Dark rum (preferably Gosling’s Black Seal Rum)

Slivered almonds, toasted

Puree bananas, yogurt, lemon and honey in a blender or food processor until smooth. Ladle into shallow bowls and drizzle with rum and sprinkle with almonds. Makes 6 servings.