Friday, June 15, 2018

Strawberries Romanoff

© "From Ellie's Kitchen to Yours"
 
1 qt strawberries
Sugar, to taste
1/2 pt vanilla ice cream, softened
1/2 C whipping cream
2 to 3 T cherry (Kirsch) or orange liqueur
Mint sprigs, for garnish

Wash, hull, slice and sugar berries. Add liqueur and refrigerate for a few hours. Whip cream and fold together with softened ice cream. Lightly fold in the berries and refrigerate until serving time, at least one hour. Garnish with fresh mint, if desired.

Hint: This is a simple, delicious and beautiful dessert. If served in champagne glasses, it is especially elegant.

Friday, June 1, 2018

Pork Tenderloin with Cherry Sauce

 
12 to 16 oz pork tenderloin
Salt
Freshly ground pepper
1 T olive oil

Cherry Sauce

6 T cherry jam
1½ T red wine vinegar
1 T brown sugar
1/8 tsp cinnamon
1 Pinch allspice

Remove excess fat and silver skin from tenderloin. Sprinkle meat with salt and pepper. Heat olive oil in a fry pan over medium-high heat. Sear tenderloin on all sides, about 6 to 8 minutes total. Transfer the tenderloin to a roasting pan and roast at 350° for 15 to 20 minutes, or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of the meat. While tenderloin is roasting, prepare cherry sauce. In a small saucepan, combine jam, vinegar, brown sugar, cinnamon and allspice. Bring to a simmer and cook for about 6 to 7 minutes, stirring occasionally. When tenderloin has reached desired temperature, let rest for 5 minutes before slicing. Serve with warm cherry sauce.

Tuesday, May 15, 2018

Chocolate Chunk and Cherry Cookies

 
1½ C flour
1 C cocoa
1 tsp baking soda
½ tsp salt
1 C unsalted butter
¾ C granulated sugar
1¼ C dark brown sugar, firmly packed
2 eggs
2 tsp vanilla
1½ C chopped bittersweet chocolate
1½ C dried cherries, chopped

In a medium bowl, combine flour, cocoa, baking soda and salt. In a large bowl, beat the butter and both sugars together until fluffy. Beat in the eggs, one at a time, and then add vanilla. Reduce mixer speed to low and gradually add flour mixture just until combined. Stir in chopped chocolate and cherries. Shape 1 tablespoon dough into rough balls, press lightly and place 2 inches apart on parchment-lined cookie sheets. Bake at 350° for 9 to 10 minutes, or until cookies seem done. Cool cookies on pan for about 2 minutes and then transfer to a wire rack until completely cooled.
Yield: 3 to 4 dozen cookies


Tuesday, May 1, 2018

Spicy Hoisin Salmon

 
2 T hoisin sauce
1 T soy sauce (reduced sodium, preferred)
2 tsp rice vinegar
1/4 tsp ginger
1/8 tsp red pepper flakes
12 to 16 oz salmon filet
1 scallion, sliced

In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, ginger and red pepper flakes. Place salmon in a greased or sprayed baking pan. Spread or brush half of hoisin mixture over fish. Bake at 450° for 10 minutes. Spread or brush remaining hoisin mixture over the salmon and top with scallion. Bake for another 5 to 7 minutes, or until fish flakes.

Sunday, April 15, 2018

Farroto with Peas and Parmesan

 
1 T olive oil
½ C chopped onion
1 C farro
4 C chicken broth
1 T butter
1 C finely grated Parmesan cheese
1 C fresh or frozen peas

Place oil in a large saucepan on medium heat. Add onion and stir for about 3 minutes, or until tender. Add farro and stir for about 5 minutes, or until toasted. Add chicken broth, about ½ cup at a time. Cook and stir after each addition, until broth is absorbed. Continue adding broth, stirring often, until farro is tender, but not mushy. (The process takes about 40 minutes.) Stir in the butter, Parmesan and peas. Cook and stir until heated through.

Hint: Cooking farro this way is like making risotto, but farro contains more antioxidants and fiber than rice and is therefore healthier.

Sunday, April 1, 2018

Lemon Meringue Cookies

© "From Ellie's Kitchen to Yours"
 
3 egg whites
½ tsp cream of tartar
1 C sugar
1 T lemon rind, grated
Nonstick cooking spray

Beat egg whites until foamy and add cream of tartar. Gradually beat in sugar, 2 tablespoons at a time, until stiff glossy peaks form. Fold in lemon rind. Drop by teaspoon onto baking sheets that have been sprayed with nonstick cooking spray. Bake at 275° for 20 to 25 minutes. Cool on wire rack.
Yield: 5 to 6 dozen

Hint: These delicious cookies have no fat or cholesterol and contain approximately 35 calories each. The lemon imparts a wonderful flavor. These make a wonderful gift for someone who is on a very restricted low fat or fat free diet. To achieve maximum volume from the egg whites, they should be at room temperature when beaten.

Thursday, March 15, 2018

Mandarin Salad

© "From Ellie's Kitchen to Yours"
 
Salad:
½ C sliced almonds
3 T sugar
½ head iceberg lettuce
½ head Romaine lettuce
1 C celery, chopped
2 scallions, chopped
11 oz can mandarin oranges, drained


Dressing:
½ tsp salt
¼ C olive or canola oil
2 T sugar chips
2 T cider vinegar
Dash Tabasco sauce

In a small pan over medium heat cook almonds and sugar; stir constantly until almonds are coated and sugar is dissolved. Cool and store in an airtight container. Combine all dressing ingredients and chill. Tear lettuce into bite-size pieces and place in a large bowl. Add celery, scallions and oranges. Just before serving, add almonds and dressing and then toss

Hint: When heating almonds and sugar, watch constantly so that they don't burn. The almonds may be caramelized several days in advance and stored in a tin. The only problem is that they are so delicious that there may not be any left when you go to serve the salad! This salad has gotten rave reviews at many of my cooking classes and dinner parties!

Sunday, March 4, 2018

Contemporary Passover Recipes Cooking Class

Temple B'nai Torah, Sudbury, MA

Thursday, March 1, 2018

Raspberry Orange Sauce

© "From Ellie's Kitchen to Yours"
 
10 oz pkg frozen raspberries, defrosted
11 oz can mandarin oranges, drained
¼ C orange liqueur

Combine all ingredients and place in a tightly covered container and marinate in the refrigerator for at least 24 hours. Serve over vanilla ice cream or frozen yogurt.

Hint: To make this fancier, place ice cream on a slice of pound cake or on a meringue glacée and pour topping over it.

Tuesday, February 20, 2018

Sunday, February 18, 2018

Thursday, February 15, 2018

Chicken with Hoisin Sauce

© "From Ellie's Kitchen to Yours"
 
1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
½ can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
¼ lb pea pods
1 red or green pepper, cut into 1" cubes
½ C cashews, salt rinsed off
2 to 3 T peanut or canola oil

Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least ½ hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.

Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.

Thursday, February 1, 2018

Kahlua Brownie Heart

© "From Ellie's Kitchen to Yours"
 
2 squares unsweetened chocolate
1 stick butter or margarine
2 eggs
1 C sugar
1 tsp baking powder
½ tsp instant coffee or espresso powder
1 C flour
3 T coffee liqueur (Kahlua)
Confectioners' sugar for sprinkling on top (optional)
Whipped cream, for garnish
Raspberries or strawberries, for garnish

Melt chocolate and butter or margarine over a double boiler or in a microwave on medium power for 2 to 2½ minutes. Whisk in eggs. Beat in remaining ingredients. Pour into a greased and floured 9-inch heart-shaped pan. Bake at 350° for approximately 18 to 20 minutes or until toothpick, inserted in center, comes out clean. Do not overbake; cake should be fudgey and moist. Cool on wire rack and turn out onto a platter. Sprinkle with confectioners' sugar and decorate border with whipped cream. Garnish cream with fresh raspberries or strawberries.

Hint: If you are making this for Valentine's Day garnish with heart-shaped candies. You can also make this recipe as Kahlua Brownies in a 9-inch square pan or make 6 or 7 mini-hearts in 3-inch heart-shaped pans. Fill these pans halfway with batter and bake at 350° for 10 to 12 minutes or until toothpick, inserted in center, comes out clean.

Monday, January 15, 2018

Italian Ground Beef Sub

© "From Ellie's Kitchen to Yours"
 
16 oz loaf Italian bread
1 lb lean ground beef
1 onion, chopped
1 C spaghetti sauce
1 tsp oregano
1 to 1½ C Mozzarella or Cheddar cheese, shredded

Cut loaf of bread in half lengthwise. Remove bread from inside of bottom half so that only the shell remains. Sauté beef and onion on top of stove until meat is no longer pink. Drain off fat. Add spaghetti sauce and oregano to meat. Place meat mixture in hollowed-out bread and sprinkle with shredded cheese. Cover with top half of bread. Bake at 350° for 15 minutes, or until cheese melts. Let rest for about 5 minutes before slicing. Cut into large slices and serve.

Microwave: Beef may also be cooked in the microwave by placing it in a plastic colander in a deep microwave bowl. (This allows any fat from meat to drain.) Cook on high for 3 to 5 minutes, or until beef is no longer pink. Stir halfway through cooking.


Hint: This has also been called a Superbowl sandwich for it is great to serve while watching the Superbowl or any football game. It's even good when you're not watching TV.

Monday, January 1, 2018

Quick Corn Chowder

© "From Ellie's Kitchen to Yours"
 
16 oz can cream style corn
16 oz milk
1 large potato, diced
1 green or red pepper, diced
1 medium onion, diced
1 T butter or margarine
Salt and pepper, to taste

Boil diced potato until almost tender and set aside. Melt butter or margarine in a 2-quart saucepan. Add onion and pepper and sauté until tender. Add corn, milk, potato that has been cooked and drained, salt and pepper. Stir and bring to a boil. Immediately reduce to a simmer and cook for 15 to 20 minutes or until potato is tender. Adjust seasoning
Yield: 4 servings

Hint: Since I've gotten this recipe, I always keep a can of creamed corn handy. The other ingredients are usually staples in my house so I use this as an emergency dish on a cold fall or winter evening. It's a real comfort food that everyone enjoys. This even tastes good with skim milk!