November Cooking Lessons (and Baklava Chesecake!)

November Cooking Lessons (and Baklava Chesecake!)

I just wanted to take a moment and share with you the beautiful cooking lesson session I recently did for four people, supporting the Foundation for Firelands, right here at The Studio at Hilltop’s Haven.

It was a beautiful evening capped off with a delicious “lesson” meal that included Lobster Soufflé in Thermador Sauce, Turkey Wellington, and the piece de resistance–Baklava Cheesecake!

Signature KB Candles…Just in Time for the Holidays!

Signature KB Candles…Just in Time for the Holidays!

Kitchen’s Bounty Couture Candles…it’s always been about the scent!

So in any kitchen, be it a show stopper, be it a warm work space, be it a cozy nook, if it isn’t smelling delicious, then it doesn’t have soul!  So just as I seek and work to perfect Spices, Recipes and Menus with complex and delicious flavors, well the same thing applies for the candles that scent our studio and homes!  A candle making artist, Devin, came into my life and shared some of her most delicious creations with me! At first, I was just so grateful to own these wonderful candles she had created, but then, like a good coffee, my thoughts percolated on “what if the scents and flavor profiles that drive my dishes, were contained in a candle?”. The result of these meanderings with said candle maker, is a little bit of “Culinary Aroma Therapy”.  It just shouts love!  Love the scents, Love the candle names (for my dear loves), Love the packaging (in our original spice jars) and Love that we, at the Kitchens Bounty,  get to offer these to you! So happy and proud to share these treasures with you! 

I honestly wonder, is there any better gift to bring to your next engagement, party or under the tree? Bring the Candles for their beauty, but when that glass lid is lifted and the scent wafts out, well that’s when the magic begins! ENJOY!

Ava’s Pummull Spice Soufflé Candle

Bab’s Maple Candied Tarté Candle

Cali’s Café Brulot Candle

Pummull Spice Candle & Seasoning Gift Set

Welcome to the KB Family!

Welcome to the KB Family!

A big welcome to the newest member of the AMAZING Kitchen’s Bounty family: Coffee Rub!

This fantastic addition to our suite of spice rubs and seasonings is the latest star for your grilled, smoked or seared meats.

We start with our Thunder & Lightning Espresso beans and the coffee’s taste and acidity work to provide a perfect blending medium for our 20+ other spices included in this rub!

It’s a complex blend, but that’s how we deliver the taste! Coffee Rub is perfect to caramelize meats, crusting and sealing in moisture with grilling and searing. BUT for a smoker…well that slow hazy cook may be the greatest match of all!

The Coffee Rub has been produced in a special, limited run, so get it while you can! You’re going to love the rich complexity it brings to your meats.

Harvest Salad Nicoise (with Salmon)

Harvest Salad Nicoise (with Salmon)

Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad.  So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon! 

From the Kitchen of Terri Bergman

Harvest Salad Nicoise (with Salmon)

LEVEL: Intermediate—you got this!

4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)

For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper 

For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the
Amazing Herbes (that’s it!)

For the Garnish:
Chopped Parsley 
Chopped Basil 
Amazing Heat (especially over the eggs)

Preheat Oven to 400 degrees, convection.

In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside. 

On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center.  Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)

Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!

Peel boiled eggs, and half or quarter for salad plates.

Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.

Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.

Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side.  Is you would like, garnish plates with extra chopped parsley and basil.  

My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious.  However, you can make ahead and chill away.  Just delicious also!

This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!

Don’t Drive to IKEA—Swedish Meatballs at Home

Don’t Drive to IKEA—Swedish Meatballs at Home

Swedish Meatballs, is it the gravy that we love, the warm spice palette (that cinnamon family), the soft and tender bite, the homage to the Scandinavian furniture giant IKEA or the fact that this dish is just better Day Two! Well for me, I love Swedish Meatballs because they remind me of the sweetest Grandmother “Anna,” the one I borrowed from my husband’s Swedish side of the Family! Anna would make her version of Swedish Meatballs, the aroma was divine and the taste, well, it tasted like old-fashioned love!

So I have done my own rendition of Swedish Meatballs, maybe a little French thrown in, probably a nod to Turkey (yes, this is where they originated) but at the end of the day, a wonderful dish that’s easy to make and always fun to serve and eat with love! And here’s to you Pete, who occasional keeps my culinary forks grounded!

Swedish Meatballs; the Amazing Anna!

The Scent of Maple Candied Tarté

The Scent of Maple Candied Tarté

Well it’s like this, my fabulous Candle Creator Devin, introduced us to a candle scent that was so heavenly, we decided to have these candle created exclusively for the Kitchens’ Bounty!

With that in mind, I was so intrigued with the “Maple Candied Tarte´” (candles’ name!) that I had to actually create a food that matched the heavenly scent that we could EAT!

Here is the edible version, for the divine, Maple Candied Tarte´, or Maple Syrup Pie, reminiscent of my New England Childhood and the Fall feasting on Maple Sugar Candies! 

So good then, and so fabulous now! Enjoy!

Maple Candied Tarté (Maple Syrup Pie)

Hasselback Butternut Squash with Quinoa (and Ginger)

Hasselback Butternut Squash with Quinoa (and Ginger)

Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season.  Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here,  we have prepared meatless,  but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate!
*Hasselback is a technique, where the squash is cut about one half through into thin slices

From the Kitchen of Terri Bergman

Hasselback Butternut Squash with Quinoa (and Ginger)

SERVES: 4 (generous entrée servings)
LEVEL: Intermediate—you got this!

2  Medium to small butternut squashes
Olive Oil
Balsamic Vinegar
Amazing Rub

For the Filling:
1 cup Quinoa 
2 cups vegetable stock (or water)
1 cup baby peas
Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!)
Olive oil, salt pepper to taste

Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.

Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.


Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes. 

This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent,  if you have it.  

**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!

Set aside for an additional 5 minutes – ready to stuff Squash Bowls.

ADD MEAT IF YOU LIKE, for flavor or a heartier meal.  My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!

Pumpkins, Mums and Fall—It’s October!

Pumpkins, Mums and Fall—It’s October!

Be still my heart! Fall is here and my favorite Farmers (Roe’s Trading Post/Monroeville OH) are making their annual delivery of my bounty of Pumpkins, Mums, Squashes and such!  For this decorating cookie, the thought of the colors, the taste and the weather stamps the delights of Fall!  Now add to this my passion for cooking with Pumpkin, the love of carving and creating art, well Mother Nature just delivered lots of orange colored canvases! So in doing my happy dance, knife in hand – enjoy the display!


Skip the Grocery Store – Amazing Whole Roasted Chickens at Home

Skip the Grocery Store – Amazing Whole Roasted Chickens at Home

So here it is! I was running into Sam’s Club to do a quick pick up of the Sam’s Broasted Chicken, my go to quickie! THE BROASTER WAS BROKEN, no really!  I actually met a few friends with the same look of longing and disbelief at the Counter and NO GO Sign! What am I going to do? Can you believe I even had a moment of hesitation? Of course, I am going to pick up a twin set of whole chickens and make my own.

Really simple, I explained this to those same friends and they looked with disbelief, “I’ll post it”, I said! And here it is ….so simple and maybe a long time until I return to “Pick up a Chick”! EASY – YUM!

So it’s true, homemade really is better!

Amazing Roasted and Herbed Whole Chicken