Friday, May 14, 2010

Pre-Baby Dinner Party

"Thanks to Ellie and her fun filled cooking lesson, we had a wonderful Mexican dinner party. We got hands on experience cooking a 3 course meal together along with many laughs along the way. I highly recommend Ellie for any party!"

Rachel G., Brookline, Mass.

Friday, May 7, 2010

Private cooking lesson

Fahd’s wife gave him the gift of a cooking lesson as a birthday gift. As you can see by his smile, he seems to be enjoying himself!

"Thank you so much for a wonderful cooking lesson Friday night! We had so much fun and are still enjoying the leftovers - and the crab rangoons and shortcut cannolis were a huge hit today at our Mother's Day get together!"

Renee S., Worcester, Mass.

Saturday, May 1, 2010

Private cooking lesson

Sasha, quite an experienced cook, skillfully enjoyed the challenge of working with filo dough.

Mandarin Salad

© 1991 "From Ellie's Kitchen to Yours"

  • 1/2 C sliced almonds

  • 3 T sugar

  • 1/2 head iceberg lettuce

  • 1/2 head Romaine lettuce

  • 1 C celery, chopped

  • 2 scallions, chopped

  • 11 oz can mandarin oranges, drained

  • 1/2 tsp salt

  • 1/4 C olive or canola oil

  • 2 T sugar

  • 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!