Wednesday, January 21, 2009

Culinary Team Building Event

video
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Here is some feedback from one of my recent Culinary Team Building Events.

Your staff exceeded expectations. I enjoyed working with my colleagues in a different venue! I loved the enthusiasm of Ellie and crew. They hosted a fun, safe and tasty event. .....................................................Jay

Outstanding - really fun event - the results were really delicious...................................................Diane

Thursday, January 15, 2009

Women's Group cooking class

Here are a few words from the chairperson of a Women's Group for whom I did a cooking lesson.

I would say that this was one of the most popular events for our group!
Everyone, not only loved the food, but enjoyed your hospitality, warmth, generosity and very good humor.
Everything was delicious.....and plentiful!

You now have 13 new raving fans (excluding Jennifer and me because we were already fans!)

and again with thanks,
............................................Sandie R., Framingham, MA

Saturday, January 3, 2009

Split Pea Soup

At this is the time of year, whenever it’s snowy and icy, a signal goes off in my brain saying “it’s a bread and/or soup day”, and I immediately raid my refrigerator and cupboards to see what ingredients I have to start a soup. Then, while the soup is cooking I often bake bread.

One of my favorite soups, which contain ingredients that I usually keep on hand, is Split Pea Soup. It’s thick and hearty, full of fiber and protein and nourishing enough, when combined with bread, to serve as a meal.
I hope that you’ll try it and enjoy it.

Split Pea Soup
© 1991 "From Ellie's Kitchen to Yours"

8 C chicken or vegetable broth
2 C split peas, rinsed
2 bay leaves
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, chopped
1 onion, minced
1 potato, peeled and cubed
2 T fresh parsley, minced
1/4 tsp thyme
1/2 tsp marjoram
1-1/2 tsp soy sauce
Black pepper, to taste

Bring the broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes. Add the vegetables, herbs and seasonings to the soup. Simmer until the vegetables are soft, about 30 to 35 minutes. Remove the bay leaves before serving.

Thursday, January 1, 2009

All about ginger

If you substitute powdered ginger for fresh ginger root you don't know what you are missing! Fresh ginger enhances both the flavor and fragrance in recipes that call for it. Fresh ginger can be found in the produce department of most supermarkets. Generally you can buy whatever size piece you want by breaking off a piece from a ginger root. To store or preserve the ginger that you are not using immediately, simply place it in a glass jar (I use an empty, clean pint size mayonnaise jar) and cover it with dry sherry and place the jar in the refrigerator. The ginger will remain fresh for up to 6 months. Whenever you need some of the ginger remove a piece from the jar and peel it with a knife. Depending upon what your recipe requires, chop, slice or grate the ginger. My favorite way to grate ginger is to use a microplane.