Thursday, May 28, 2009

Private cooking lesson

Carol received a gift certificate for Mother's Day and used it to increase her repetoire of quick and healthy recipes.

Wednesday, May 20, 2009

Private cooking lesson

Jodie and John are putting the finishing touches on their Chicken Breasts in Filo.

Thank you cooking with us last week; we had a lot of fun. I couldn't believe we prepared 4 meals in 2 hours, which were all delicious!!! In fact, this evening we made the Chicken Breasts in Filo again, because we were so impressed with the flavor. And, I really enjoyed the Spaghetti and Artichoke leftovers; it was just as delicious the next day.
.......................Jodie & John B., Sturbridge, Massachusetts

Thursday, May 14, 2009

Private cooking lesson

See Jenn and Mike as they worked with wonton wrappers to make Chinese Dumplings / Potstickers, Chocolate Butterflies and Shortcut Cannolis.

Sunday, May 3, 2009

Birthday cooking class

Everyone thoroughly enjoyed the experience.It was the best gift I could give to my mother-in-law! The food was simply delicious, especially the pesto sauce and the versatile cake was ultimate! Thanks for the visit,
Anuja A., Ashland, MA

Friday, May 1, 2009

Staging a last minute picnic

On a recent visit to my son and his family in Michigan, my daughter-in-law, 6 year old granddaughter and I put together a delectable picnic supper in a very short amount of time. Since it was both delicious and enjoyable I thought that I'd share what we did so that you might be inspired to stage your own last minute picnic. We first went to a wonderful Italian grocery/gourmet shop and purchased some cold cuts, cheeses and freshly baked breads. When we got home my daughter-in-law roasted some asparagus and green beans, which she had drizzled with a little balsamic vinegar, olive oil and spices. (She roasted both veggies on the same large cookie sheet so there was very little clean up.) While she did that my granddaughter and I made fruit kabobs for dessert. We cut up chunks of watermelon, mango and pineapple and threaded them on 6" skewers alternately with green grapes and strawberries. We also made a quick and tasty yogurt dip to accompany the kabobs. A bag of potato chips, some mustards, sparkling water and wine were added to the cooler and we were all set. Not only did the adults enjoy their dinner, but it greatly appealed to my granddaughter and her 2½ year old brother as well. Everyone enjoyed being outdoors and there were no dishes to clean or crumbs to vacuum!

Fillet of Sole Sauté

© 1991 "From Ellie's Kitchen to Yours"

1 lb fillet of sole
2 to 3 T flour
Salt and pepper, to taste
1 T butter
1 T olive oil
1 to 2 T fresh lemon juice

Combine flour, salt and pepper. Lightly dip sole into seasoned flour, shaking off the excess. Heat butter and olive oil in a frying pan. Sauté fish fillets for approximately 1½ to 2 minutes per side. Squeeze a little fresh lemon juice directly into the frying pan and allow it to sizzle and reduce. Then swirl fish around in juice. Cook for one more minute or until fish is golden. Do not overcook.

Hint: Flounder, a flat fish similar to sole, also works well in this recipe. The secret to this recipe is adding the lemon juice while the fish is cooking, as opposed to squeezing it on after it is cooked.