Sunday, December 15, 2013

Lancaster Garden Club

Thanks Ellie and great class! I really enjoyed the cooking lesson and getting to try some interesting (and delicious) recipes.
Rebekah S., Lancaster, MA

Wednesday, December 4, 2013

Creative Creations at the Morse Institute Library (Natick)

Thank you so much for the fabulous program you gave for us last week. The program not only met my expectations but exceeded my expectations. It was just what I had hoped for. We had a good turn-out, everyone had a great time and we learned so much too! It was really nice to see you again also.
Liz B., Creative Creations
Natick (Morse) Public Library, Natick, MA

Tuesday, December 3, 2013

Waters Corporation

Sunday, December 1, 2013

Weston Public Library


Click on ► below to see video



Weston Library attendees were treated to a cooking demonstration featuring Quick Holiday Hors d'oeuvres & Desserts .
A warm "welcome back" was extended to Ellie on her second visit to the Weston Library. Lucky patrons were treated to a delightful hour of practical holiday entertaining advice. At the program's conclusion, participants enthusiastically sampled the sweet and savory goodies that Ellie prepared.
Tatanya F., Weston Public Library, Weston, MA

Hermits

© 1999 "So Easy, So Delicious"
 
1/2 C butter or margarine
1¼ C sugar
1 egg
1/4 C molasses
1/3 C water
3 C flour
Dash salt
1½ tsp baking soda
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamon
1/2 C raisins
1/2 C walnuts, chopped (optional)

Cream butter or margarine with sugar until fluffy. Add egg, molasses and water. Beat well. Add all dry ingredients and mix. Add raisins and nuts. Spread (2) 1-inch strips of batter on each of 3 greased cookie sheets. Bake at 350° for 20 to 22 minutes. Remove from oven. Using a serrated knife, slice on the diagonal into 1½- to 2-inch pieces. Using a metal spatula, move the pieces to wire racks to cool.
Yield: 60 hermits

Hint: If you prefer larger hermits, make wider slices. If you don’t want to add nuts, increase raisins to 1 cup. These keep well in a tin.

Tuesday, November 26, 2013

Private cooking lesson

 
"Thank you, the food was great! .
John Mc., Newton, Mass.

Monday, November 11, 2013

Kid's cooking birthday party

Izzy and her 10 and 11 year old friends had fun cooking dinner and sitting down to enjoy it.

Friday, November 1, 2013

Puff Pastry Apple Strudel

1 sheet puff pastry
2 T sugar
1 T flour
1/4 tsp cinnamon
3 T raisins (optional
2 large Granny Smith apples, peeled, cored and thinly sliced
1 egg, beaten with 1 T water
Confectioners’ sugar, for sprinkling on top (optional)

Thaw pastry in refrigerator for several hours or at room temperature for 30 minutes. In a large bowl, combine sugar, flour and cinnamon. Add apples and raisins and toss to coat. Unfold pastry sheet on a lightly floured surface and roll into a 16"x12" rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1-inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on an ungreased or parchment lined baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch long slits 2” apart on top of pastry. Bake at 375° for about 26 to 29 minutes, or until golden. Cool on baking sheet or wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.
Yield: 1 strudel

Tuesday, October 1, 2013

Kale and White Bean Soup

1 T olive oil
8 garlic cloves, minced
1 medium yellow onion, diced
4 C raw kale (or 10 oz frozen chopped kale, thawed and squeezed to remove water)
4 C chicken or vegetable broth
(2) 15 oz cans cannellini beans, undrained
4 medium tomatoes, chopped
2 tsp Italian seasoning or 1 tsp each thyme and/or rosemary
Fresh chopped parsley or pesto sauce, for garnish

In a large pot, heat oil. Add garlic and onion and sauté until soft. Add kale, stirring until wilted. Add 3 cups of the broth, 1 can of the beans, tomatoes and herbs. Simmer for 5 minutes. In a blender or food processor, mix remaining can of beans with remaining cup of broth until smooth. Stir into soup to thicken. Simmer for 15 minutes. Salt and pepper, to taste. Garnish with parsley or pesto sauce.

Hint
: Freshly grated Parmesan or Romano cheese is also a tasty garnish for this soup.

Thursday, September 19, 2013

Holliston Public Library

"Several attendees told me they had a wonderful time, as always. Thanks.
Leslie M., Library Director,
Holliston Public Library, Holliston, Mass.

Sunday, September 1, 2013

Cherry Almond Granola


4 C old-fashioned rolled oats
1 to 11 C sweetened shredded coconut
2 C sliced or chopped almonds
1/4 C canola oil
1/3 C honey
2 tsp cinnamon
11 C dried cherries, chopped

Toss oats, coconut and almonds in a large bowl. Pour in the oil, honey and cinnamon and mix with a wooden spoon until everything is well-combined. Pour onto a large 12”x18” well-greased cookie sheet or 2 smaller cookie sheets. Bake at 350o for 20 to 25 minutes, stirring occasionally, until golden brown. Remove from oven and fold in the dried cherries. Cool, stirring occasionally. Transfer to an airtight container.
Yield: 9 to10 cups granola
 
Hint: Feel free to substitute other dried fruit for the cherries.


Thursday, August 1, 2013

Tabbouli

© 1991 "From Ellie's Kitchen to Yours"
 
Salad:
1 C bulghur wheat or cracked wheat
1½ C cold water
½ C fresh mint, chopped
1 C fresh parsley, chopped
½ C scallions, chopped
2 medium tomatoes, seeded and chopped

Dressing:
¼ C fresh lemon juice
¼ to ⅓ C olive oil
Salt and pepper, to taste

Place the bulghur wheat in a large bowl and cover with cold water. Let stand for 1 hour or until the water is absorbed. Fluff up with a fork. Add chopped vegetables and dressing. This is great served with small Romaine lettuce leaves used as scoopers or as a filling for fresh tomatoes, peppers or pita bread.

Hint
: The main ingredient for tabbouli, a Middle Eastern salad or appetizer, is bulghur, a healthy grain that has a nutty flavor. Bulghur may be purchased in health food stores or in supermarkets near the rice. Tabbouli tastes best if made a few hours, or even a day, before serving.

Tuesday, July 30, 2013

Private cooking lesson

Tamara enjoys cooking her own birthday dinner!


"I can't thank you enough for the lesson, it was a great time. The tips and tricks that you showed me will definitely get put to good use! I think Dielmar might actually use some of them also. :) I already am using your homemade pizza dough recipe for our weekly pizza night next week. Thank you again,”
Tamara and Dielmar, Lowell, MA

Thursday, July 11, 2013

Monday, July 1, 2013

Private cooking lesson

"Ellie is great. She went very slow so that I could get every step of the recipe just right. She also demonstrated things over and over again so that I could master each technique. I would certainly take another class with her in the future.”
Jill R., Cambridge, MA

Baked French Toast with Blueberry Sauce

© 1991 "From Ellie's Kitchen to Yours"
 
8 oz loaf French or Italian bread
4 eggs
½ C milk
¼ tsp baking powder
1 tsp vanilla
½ C sugar
1 tsp cinnamon
1 tsp cornstarch
5 C (approx. 1½ lbs) fresh or frozen blueberries
2 T melted butter or margarine
Confectioners' sugar

Slice the bread into 12 to 14 slices about ¾-inch thick. Place on a 10½"x15½"x1" cookie sheet. Whisk eggs, milk, baking powder and vanilla together and slowly pour it over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight. Combine blueberries, cinnamon, sugar and cornstarch and place in a greased 9"x13" baking pan. Place bread, wettest side up, on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter or margarine. Bake at 450° for 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sprinkle with confectioners' sugar. Let rest for 5 minutes before serving. To serve, lift toast onto plates and spoon blueberry sauce over it.

Hint
: You might also like to try strawberries, raspberries or sliced peaches or apples to vary the flavor of your Baked French Toast. When blueberries are not in season, frozen, unthawed, blueberries may be substituted for fresh. Also, cholesterol free egg substitutes work very well in this recipe.

Thursday, June 20, 2013

Private cooking lesson

"Hi Ellie,

I had so much fun today during our cooking lesson. You shared so many great tidbits of food facts, I can't wait to use it and share with my friends and family. Good thing I took notes.

My girlfriend Kris and I enjoyed your practical facts on egg yolks (a great facial cleanser) and meat information (what's the best cut for soups vs fajitas). You have such a wealth of cooking information and you shared it with us so easily. Honestly, you're the fun female version of Alton Brown!

Thanks again for coming to my house and sharing your knowledge. I look forward to trying out the recipes in your cookbook, as well as sharing the recipes I learned today with the rest of my family and friends.

A big Thank you!"
Liz B., Millis, MA

Saturday, June 1, 2013

Minerva Lodge

Janet P., Minerva Lodge,
Stoughton, Massachusetts

Pasta and Tuna Salad

© 1999 "So Easy, So Delicious"
 
½ C olive or canola oil
2 cloves garlic, minced
½ tsp salt, or to taste
½ tsp black pepper, or to taste
4 to 5 T red wine vinegar
1½ tsp oregano
8 oz pasta (3 to 3½ C cooked) such as rotini or shells
2 C broccoli florets or carrot slices, blanched
1 red or green pepper, cut into cubes
5 oz can tuna or salmon

Combine oil, garlic, salt, pepper, oregano and vinegar in a jar. Cover tightly and shake to blend. Cook and drain pasta. While still hot, toss with 3 to 4 tablespoons dressing. Add remaining ingredients and as much of the dressing as needed. Chill for a few hours before serving.


Hint
: This recipe is very versatile because you can substitute poached or grilled chicken, seafood, or beef for the tuna. Also, vary the vegetables to suit your taste or the season.

Wednesday, May 22, 2013

Framingham Public Library

"It was a huge success! Thanks so much for all of the hard work and talent that went into creating a wonderful cooking demo class for some of our patrons!

I will pass along your thanks to Anne, Pat and Marilyn.

Thanks again."

Michelle L., Community Services Librarian,
Framingham Public Library, Framingham, Mass.

Thursday, May 16, 2013

Culinary Team Building Event

"Thank you so much, Ellie! It was a very successful and fun event! Everyone had a great time! I will definitely recommend you to others."
Lisa H., CrossRef, Lynnfield, MA

Wednesday, May 1, 2013

Chili Cheese Squares

© 1999 "So Easy, So Delicious"
 
1 lb salmon or rainbow trout fillets
½ C butter or margarine
10 eggs
½ C flour
1 tsp baking powder
8 oz can green chilies, chopped
1 lb cottage cheese
1 lb Monterey Jack cheese, shredded

In the oven or in a microwave, melt butter or margarine in a 9"x13" pan. Beat eggs lightly in a large bowl. Whisk in flour and baking powder. Add the melted butter or margarine, chilies, cottage and Monterey Jack cheeses. Mix until blended. Pour batter into the hot pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 35 to 40 minutes, or until puffy and golden. Let sit for about 5 minutes and cut into squares. Serve hot. These may be prepared in advance, and popped into the oven when guests arrive, or baked completely in advance, cut and reheated.
Yield: 24 cheese squares

Hint
: This recipe can also be made into (2) 9-inch pies or squares, which can be cut into wedges or cut into small squares and used as hors d’oeuvres. These can be frozen. To reheat, bake at 350° for 15 minutes, or until hot. Use either mild or hot chilies, depending on your taste buds.

Friday, April 26, 2013

Private cooking lesson

"Hi Ellie,
We had a great time and really enjoyed your company and the experience! The tips were appreciated too! I’m definitely a beginner in the kitchen, but, after your lesson I’m appreciative of the time in the kitchen. We’re also planning to reach out to you for a follow up lesson next year!"
Rick V., Charlestown, MA

Saturday, April 20, 2013

Private cooking lesson

"Steve & I want to thank you so much for our cooking lesson this afternoon!!! We had such fun, and you made it so simple & easy to accomplish. Everything was delicious...yes; even my somewhat challenged taste buds enjoyed both meat recipes! And the chocolate lava cake with homemade whipped cream was a perfect ending to a perfect meal!!

Thanks again for all your help, suggestions and the wonderful cooking lesson!"
Valerie M., Melrose, MA

Wednesday, April 17, 2013

Groton Public Library

"Thanks so much for such a great program! "
Karen D., Groton Public Library, Groton MA

Sunday, April 14, 2013

Christmas (belated) cooking party

"The party was great – thanks for everything. "
Diane S., Medway, Mass.

Monday, April 8, 2013

Private cooking lesson

"Thanks again for your time – the class was very helpful!"
Suzanne B., Westwood, Massachusetts

Monday, April 1, 2013

Lemon Poppy Seed Cake

2 eggs
1 C sugar
¾ C canola oil
¾ C milk
Rind of 2 lemons, grated
¼ C poppy seeds
1½ C flour
1 tsp baking powder
1¼ tsp salt

Beat eggs and sugar until light and fluffy. Add oil, milk, lemon rind and poppy seeds. Add the flour, baking powder and salt, stirring just until well blended (batter will be thin). Pour into a greased and floured 8 or 9-inch small bundt pan or a 9”x5” loaf pan. Bake at 350° for 40 to 45 minutes, or until a toothpick, inserted in the center, comes out clean.


Hint
: This may also be baked in a 9-inch square pan, however reduce time to 30 to 34 minutes.

Monday, March 11, 2013

Culinary Team Building Event

"Thanks for a great time last night. The team had a wonderful time."
Kim B., Waltham, MA

Constant Contact All Star

Wednesday, March 6, 2013

Friday, March 1, 2013

Salmon or Rainbow Trout in Foil

© 1991 "From Ellie's Kitchen to Yours"
 
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped

Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.


Hint
: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!

*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.

Thursday, February 28, 2013

Private cooking lesson


Dad's Christmas gift for Mom and daughter.

Wednesday, February 27, 2013

Culinary Team Buiding Event

"Thanks Ellie! They enjoyed it very much. "
Susan M., Saco, ME

Sunday, February 24, 2013

Kid's cooking birthday party


I'an and his friends enjoyed cooking at his 7th birthday party.

Saturday, February 16, 2013