Friday, May 27, 2011

Private cooking lesson

These newlyweds were anxious to learn how to use some of the kitchenware that they received as shower and wedding gifts.

Saturday, May 21, 2011

Bachelorette party

"It was so great to meet you as well and thank you for coming to my house to help us cook; the food turned out delicious! We had a great day and Emily liked everything we planned! Thank you for adding me to your email list; your recipes look delicious!"
Angela T., Leominster, MA

Sunday, May 1, 2011

Egg-Free Caesar Salad

©1999 "So Easy, So Delicious"


1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste

Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.


2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons

Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.

Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.