Bernard’s Maitre Cuisines de France - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

TUESDAY, February 22, 2011

Bernard’s Maitre Cuisines de France

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Celebrating Bernard's maitre Cuisiniers de France

Chef Bernard's Grandmother's Steamed Black Mussels
Apple Wood Smoked Bacon, Grilled Sourdough Bread
Serves 6 family style

4 pounds black mussels, beard removed, scrubbed
2 tablespoons olive oil
1/2 cup diced apple wood smoked bacon
1 cup diced eggplant
1/4 cup chopped shallots
1 cup King oyster mushrooms, stemmed, chopped
3/4 cup diced celery root
1 cup diced leeks, white part only, washed
1 cup sake
1/4 teaspoon fennel pollen
1 lemon, zested
1/4 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/4 cup chopped flat leaf parsley
1 loaf sourdough bread
1/4 cup extra virgin olive oil
to taste: sea salt and freshly ground black pepper

Soak mussels in cold water for 30 minutes to purge sand. Preheat broiler to medium high. Cut
bread into 1-inch thick slices. Drizzle with olive oil. Sprinkle with sea salt and pepper. Toast
under broiler on both sides until golden. Transfer to bread basket. Keep warm. Transfer mussels to colander. Add olive oil to large stockpot over medium heat. Add bacon, eggplant, shallots, mushrooms, celery and leeks. Cook 5 minutes without browning, stirring often. Add mussels, sake, fennel pollen, lemon zest and black pepper. Raise heat to high. Cover. Cook 5 minutes or until liquid starts to boil. Uncover. Using slotted spoon, rotate mussels from bottom to top to ensure even cooking. Add cream. Cover. Cook additional 5 minutes or until shells open. Sprinkle mussels with parsley. Serve with toasted sourdough bread.

Thyme Black Pepper Crusted Rack of Lamb
Garden Vegetables, Apple Brandy Herb Sauce

Serves 4 family style


1/2 cup almonds, sliced
1/2 teaspoon cumin seeds
2 teaspoons sea salt flakes
1/4 cup bread crumbs
2 tablespoons chopped thyme
1 tablespoon chopped powder
1/4 teaspoon cracked black pepper

Add almonds and cumin seeds to large skillet over low heat. Cook until toasted, stirring
constantly. Transfer to spice grinder. Pulse to course stage. Transfer to mixing bowl. Combine
with remaining ingredients. Set aside


2 tablespoons safflower oil
2 1-1/4 pound lamb racks, 8 bones, frenched
1 apple, peeled, cored, diced
1 cup apple cider
1/4 cup chopped shallots
1/4 cup apple brandy
1 cup beef stock
1 tablespoon chopped tarragon leaves
1 tablespoon unsalted butter
to taste: sea salt and freshly ground pepper

Preheat the oven to 375°F. Add oil to large roasting pan over medium high heat. Season lamb
with salt and pepper on all sides. Place in roasting pan fat side down. Sear 2 minutes or until
golden brown. Flip. Sear 1 minute. Transfer lamb to oven. Roast 10 minutes for medium rare or
until desired doneness. Transfer lamb to platter. Start sauce.
Discard excess fat from pan. Return to medium high heat. Add shallots, apples, cider and stock.
Bring to simmer. Reduce to sauce consistency. Whisk in tarragon, brandy and butter. Season
with salt and pepper. Transfer to sauce dish.


16 fingerling potatoes
12 baby carrots, trimmed, peeled
12 baby beets, trimmed, peeled
12 peeled pearl onions
1/2 pound haricot verts, trimmed
1 cup cauliflower florets
to taste: sea salt and freshly ground pepper

Bring 4 quarts salted water to boil in large pot over high heat. Cook potatoes until tender.
Transfer to plate. Cook each vegetable separately until al dente. Transfer to ice bath. Drain


1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
to taste: sea salt and freshly ground pepper

Heat oil and butter in large skillet over medium high heat until light brown and foamy. Add vegetables. Cook 2 minutes, stirring often. Add honey and vinegar. Season with salt and pepper.
Cook additional 3 minutes or until glazed, stirring often. Arrange vegetables around lamb.

Bon Appetit…Executive Chef Bernard Guillas
The Marine Room, La Jolla

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